Note: the variations in flavors may be made by use of chocolate, coconut, or peanut butter
INGREDIENTS
1 large Idaho potato
3-5 lb. confectioner’s sugar
1 T. vanilla
Jar peanut butter
2C chopped walnuts
Lump paraffin –walnut sized
1/4 lb. butter
1 bag flaked coconut
6 oz. chocolate squares
2 bags chocolate chips
DIRECTIONS
Peel potato and cut into eigths and cook in salted water
Drain and place over low heat for a few seconds to dry
While still on burner mash well and beat in butter
Now beat in 1 lb. confectioner’s sugar (result is liquid)
Remove from heat
Beat in 2nd lb. sugar followed by vanilla
If making coconut eggs, add coconut and enough sugar to bring to the consistency of thick icing
If chocolate eggs, add 5- 6 oz. melted baking chocolate plus nuts
Then add 3rd lb. confectioner sugar (total sugar can go as high as 5 lb.)
Shape into eggs on buttered wax paper.
Cool and dry several hours
Melt chocolate chips . Mix with lump paraffin
Dip eggs and put on waxed paper to cool
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