Easter Eggs of the Past

3 Comments

You must know that there is nothing higher and stronger and more wholesome and good for life in the future than some good memory, especially a memory of childhood, of home. ~ Fyoda Dostoyevsky

Oh, Easter Joy! Look at these little pretties that are pictured. I’ve been up since before the crack of dawn making them.

In my memory box from my childhood are recollections of the year my mother and my aunt Claire made my twin sister, two brothers and me, and our two cousins Jay and Karen (aka Meg) hand-crafted Easter eggs made out of mashed potatoes.  Yes, you read it right – mashed potatoes.

Although both my mother and my aunt (now in their mid-eighties)  have lucid memories of making these eggs, neither of them still have the recipe but I was able to track it down from A Taste of Home.

The candy is every bit as good and sweet as commercially made coconut-crème Easter eggs (sweet enough to send your preschooler on a jet propulsion sugar high until she/he graduates from college). Perhaps they do have a smidge more nutritional value since they are made with potatoes!

easter handmade chocolatesWhat a fulfilling morning I have had recreating a childhood memory by making my own hand-crafted coconut-creme eggs. Only thing missing was my mom and aunt by my side!  Mom & Claire – you are in my heart today and every day because of the memories you made for our family during our childhood.

Easter 4Readers, I share the recipe with you today while there is still time to make these candies for Easter for your family. They are really quite easy!

Recipe: Mashed Potato Hand-Crafted Easter Eggs from A Taste of Home

1/2 cup butter softened (I used no-salt butter)

1/2 cup cold mashed potatoes (cold is important) -plain – prepared without added milk & butter)

2 lbs confectioners sugar

1 1/2 cups flaked coconut

1 tsp vanilla extract

1 lb of dark chocolate candy coating (such as Wilton Candy Melts) – Walmart has these

In bowl, cream butter and beat in mashed potatoes. Add coconut and vanilla and then add in confectioners sugar. You may need less or more sugar until you have a somewhat stiff dough.

Line cookie sheet with waxed paper and dot with tablespoon size clumps of the mixture. Refrigerate 4 -6 hours. Once refrigerated the candy mixture will stiffen up and be easier to work with to shape into egg shaped forms.

In microwave oven melt candy coating according to directions and dip oval shaped (egg shaped) candy into the chocolate. Let excess chocolate drip off. Decorate with sprinkles or other candy decorations or leave plain. Place on waxed paper and chill once again until set. Store these in refrigerator until ready to serve. Makes approx 96 candies. The recipe can be halved easily.

Easter book promo

Return tomorrow there will be an Easter gift from me to you! You will be able listen to an audio narration of an Easter story from a chapter of my award-winning audio book Gift of a Lifetime: Finding Fulfilling Things in the Unexpected. The audio book is narrated by it’s author, Sue Batton Leonard.

Advertisements

3 thoughts on “Easter Eggs of the Past

  1. Sue- These turned out great, very pretty and very good, I’m sure. Instead of Mary Sue easter eggs, these are “Little Sue” easter eggs! Happy Easter, Sue and Terry! Enjoy them!

  2. Thanks Jan. I know you remember these “mashed potato” easter eggs as clearly as I do as we have talked about them so often over the years. It was fun making them and remembering back to our childhood Easters that we both loved so much. Do you have your Easter bonnet ready? Remember Mom’s church hat that looked like a bee hive and it even had a little fake bee in the mesh? It makes me laugh just thinking about it.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s