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"The belly rules the mind."--Spanish Proverb

Grandmom Mills' Easter Eggs Recipe

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This recipe for Grandmom Mills' Easter Eggs is from Dinner's Ready, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Peanut Butter Eggs:
3 lbs. confectioner's sugar
18 oz jar creamy peanut butter
1 medium potato (mashed)
1/8 lb. butter

Coconut Eggs:
2 lbs. confectioner's sugar
2c. shredded coconut
2 medium white potatoes, cooked, peeled and mashed
2 tsp. vanilla
1/8 lb. butter


Coating: 1 1/2 lb. unsweetened baking chocolate
1/2 block paraffin
Directions:
Directions:
Peanut Butter Eggs:
Mix sugar, peanut butter, potato, and butter well.
Roll into balls. Add milk, 1 T. at a time if mixture is too stiff or cracks.

Coconut Eggs:
Mix sugar, coconut, potatoes, vanilla and butter well. Add milk, 1 T. @ a time if mixture is too stiff. If necessary, put in freezer for 30' or add additional confectioner's sugar so you can roll them into balls.
Take 1 Tbsp. mixture, roll into ball, then make into egg shape.
Chill in fridge for 30'.
Meanwhile, melt chocolate and paraffin in double boiler over low heat.
Dip eggs (hat pin works well)
Put on waxed paper till chocolate is firm
Refrigerate or freeze
Number Of Servings:
Number Of Servings:
Approx 60 eggs
Preparation Time:
Preparation Time:
3-4 hours total, depending on the # of helpers you have
Personal Notes:
Personal Notes:
Making eggs with Grandmom Mills was a special treat!

 

 

 

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