PEANUT BUTTER EGGS
Easter time was made more special to me in it’s celebration because that was when my mother made her ‘traditional’ Easter eggs…. one kind being the Pennsylania Dutch colored chicken eggs, and the other, hand-made eggs of confectioner sugar, fresh coconut and chocolate.
The frugal Pennsylvania Dutch used whatever they had available for many of their dishes. Decorating eggs for Easter consisted of boiling the eggs in a pot filled with water and onion skins. When they were finished cooking on the coal stove, they were left to steep in the wonderful ‘reddish brown’ liquid… Next they were rubbed with lard for that extra sparkle..
I never had a recipe for the candy eggs, but it wouldn’t be difficult to get together because they were consisted of confectioner sugar, fresh coconut, chocolate, and maybe a dash of vanilla.. It was one of Mom’s few extravagances because the coating chocolate was purchased at a rather exclusive’ shop. My uncle drilled holes in the shell of the coconut to extract the‘milk. Then they cracked it open and carefully removed and ground the coconut meat.
I have since come upon a Peanut Butter Egg Recipe that has become a family favorit but it will never replace the memory of Mom’s home made eggs.
- PEANUT BUTTER EASTER EGGS
- 4 lb.. confectioner sugar
- 1 lb. peanut butter
- 1 large coconut , ground
- 2 egg whites, foamed
- 1 Tbsp. butt er
- 1 Tbsp. vanilla
- Salt (optional)
About 3 pkg. of semi sweet chocolate. Add some cocoa butter. Makes about 250 small eggs.