PENNSYLVANIA DUTCH COCONUT EASTER EGGS
These are great little treats to give away for Easter. Warning: you may end up eating most of them before giving them away!
Provided by Jamie Lynne
Categories Candy
Time 45m
Yield 60 serving(s)
Number Of Ingredients 7
Steps:
- In a mixing bowl, mix potato, coconut, salt, and vanilla.
- Gradually mix in sugar.
- Cover; refrigerate overnight.
- Shape into 1/2 tablesppon-size eggs.
- Heat chocolate and oil until chocolate melts.
- Dip eggs into chocolate-oil mixture.
- Set aside of wax paper in refrigerator to harden.
Nutrition Facts : Calories 62.2, Fat 3, SaturatedFat 2, Cholesterol 0.1, Sodium 34.6, Carbohydrate 9.7, Fiber 0.8, Sugar 8, Protein 0.6
DUTCH EGGS
Make and share this Dutch Eggs recipe from Food.com.
Provided by Jane Gib
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- .Boil the potatoes, but not too much, and cut 4 slices from the middle part. The ends should be passed through a sieve to decorate the dish.
- Fry the slices in oil, and then place on a dish with 1 poached egg on top of each slice.
- Make a sauce with the cornflour and milk (boiling), adding salt and pepper.
- when sauce is cooked remove from heat and add the egg yolk.
- Cover the eggs completely with the sauce.
- The potatoes that you sieved, add 1 tbls milk and the butter, heat and place in a piping bag.
- decorate the edge of the dish with it.
Nutrition Facts : Calories 797.7, Fat 65.8, SaturatedFat 12.3, Cholesterol 243.7, Sodium 139.5, Carbohydrate 41, Fiber 4.6, Sugar 1.7, Protein 13.1
LINDA'S COCONUT CREAM ALMOND JOY EASTER EGGS
Easter just doesn't get any better than this! These eggs are FABULOUS... If you need a chocolate fix these are good anytime!Great project to make with the kids. Be prepared to make an afternoon of it! Please try my other recipes for Easter Eggs too! Recipe #220417 and Recipe #220316.
Provided by Lindas Busy Kitchen
Categories Candy
Time 3h
Yield 28-30 serving(s)
Number Of Ingredients 8
Steps:
- Mix the butter and cream cheese together. (I put mine in the microwave for 30-45 secs. until softened).
- Add the confectionary sugar about 1 cup at a time, salt, and vanilla, and mix well. (I use my hands).
- Add the coconut, and mix until well blended. (I use my hands).
- Place the mixture in the freezer to chill for at least 20 minutes.
- Take out of the freezer and form into egg shapes with your hands. (It is helpful to put some confectionary sugar on your hands so the eggs don't stick to them, when rolling out the dough).
- Place each egg on a cookie sheet, covered with aluminum foil.
- When you are done, add 2 nuts on the top of each egg, pressing in slightly, so they don't fall out.
- Place in the freezer again for at least 25 minutes.
- Melt the chocolate in a a double boiler.
- Dip the bottom of the egg into the chocolate, then place it on a small flat dish.
- Take a lg. spoon, and spoon some melted chocolate on top, spreading around with a butter knife. Make sure you don't get it on too thick, or you won't have enough for the whole batch.
- To put the egg on the cookie sheet, use a sharp knife, and run it under the egg to transfer to the cookie sheet lined with aluminum foil.
- When done making eggs, put in the freezer for a few minutes to harden.
- Place each egg in pastel paper cupcake cups.
- Store in the refrigerator, covered with aluminum foil.
Nutrition Facts : Calories 358.1, Fat 17.1, SaturatedFat 11.3, Cholesterol 17.6, Sodium 122, Carbohydrate 53.8, Fiber 2.8, Sugar 48.7, Protein 2.1
PENNSYLVANIA DUTCH RED BEET EGGS
These are a childhood favorite. This recipe is very popular among the Pennsylvania Dutch. Great for picnics, snacks or even for lunch.
Provided by luv2makesoup
Categories Lunch/Snacks
Time 45m
Yield 9 serving(s)
Number Of Ingredients 6
Steps:
- Hard Boil Eggs.
- Slice onion thinly.
- In a sauce pan combine beets (with juice), onion sugar, water and salt.
- Add vinegar here?.
- Bring to boil and simmer 10 minutes.
- After eggs are cooled, shell them and place in a large jar.
- Cool beet mixture a bit and add to jar. (You don't want it boiling when you add it because you may crack your jar).
- Put in refrigerator for at least 24 hours. The longer the eggs are in the juice, the better they'll taste. Best taste after about 3 days.
- Enjoy!
Nutrition Facts : Calories 183.6, Fat 8.6, SaturatedFat 2.8, Cholesterol 327.4, Sodium 329.3, Carbohydrate 12.9, Fiber 2.1, Sugar 9.9, Protein 12.8
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