Old fashion coffee pot

Old fashion coffee pot

peanut rolled eggs and bunny

This week our Sunday Supper team is focusing on Easter and Passover meal traditions. I want to share some of my Easter traditions with you. A special thanks to Carla from Chocolate Moosey for hosting this cool event!

Easter Traditions

Easter morning in the 1960’s had me up before the crack of dawn to see what the bunny brought. A basket or two of sweetness; jelly beans, peeps and Robin’s eggs (the malted milk variety), hard boiled decorated real eggs, a chocolate bunny and homemade peanut rolled eggs.
Off on an egg hunt around the house. Find one behind the sofa, another peeping out of a flowerpot or maybe that’s one in my shoe? When I found all the eggs and they were safely back in the carton in the fridge I’d get a reward. My ration of candy before putting on my Easter dress and heading for church.

Easter collage

When I started my own family, Easter traditions included a chocolate bunny cake with coconut “fur”. Oh yeah and peanut rolled eggs.
Then my grandkids came along and we took the Bunny Train to the depot for Easter egg hunts When we got home, we’d have ham with all the fixings and of course, peanut rolled eggs.
Do you sense a pattern here?

If you would like try some peanut rolled eggs for yourself here’s the recipe. Maybe it will a part of your Easter celebrations down the road.
peanut rolled egg close up

Old-fashioned Peanut Rolled Eggs

Ingredients

  • 1/3 cup sweetened condensed milk
  • 1/4 cup butter, softened
  • 3 cups powdered sugar, divided
  • 1/2 teaspoon vanilla
  • 1 10-ounce bag dark chocolate candy melts
  • 2 cups chopped peanuts (I used the sea salt ones)

Method
Melt chocolate in a double boiler or microwave, stirring until smooth. Spread crushed peanuts on a plate.
While chocolate melts, whisk together milk, butter and vanilla.
Gradually stir in 2 1/2 cups of the powdered sugar. Coat your hands with powdered sugar and knead dough until it reaches the desired consistency. Your dough should be firm by not crumbly. Add more sugar if needed. Dough will be sticky. Form dough into a log and dust with powdered sugar then roll up in parchment paper. Refrigerate for at least an hour until firm enough to handle.
When dough is set, cut off pieces into desired size. Remember that your finished candy will be a bit larger with the candy coating and added peanuts.
Form the piece of dough into an egg shape. You can use the space between your index finger and thumb as a guide.
Dip the candy into the melted chocolate to coat on all sides. Tap off excess. Lay coated candy in peanuts and roll around to coat. Let set a minute or until chocolate starts to set up. Reshape as needed. Chill until fully set. Enjoy!

Join in the celebration featuring these awesome recipes and suggestions from our Sunday Supper Contributors!

Easter

Breakfast, Breads, and Buns

Appetizers and Sides

Main Dishes

Dessert

Passover

Dessert

Wine Pairing Recommendations for #SundaySupper Religious Feasts from ENOFYLZ Wine Blog

Join the #SundaySupper conversation on Twitter on Sunday, March 24 to talk all about Easter and Passover recipes! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

3.0 from 2 reviews

Old-fashioned Peanut Rolled Eggs #SundaySupper

 

Author: Cindy Kerschner

Ingredients

  • ⅓ cup sweetened condensed milk
  • ¼ cup butter
  • 3 cups powdered sugar, divided
  • ½ teaspoon vanilla
  • 1 10-ounce bag dark chocolate candy melts
  • 2 cups chopped peanuts (I used the sea salt ones)

Instructions

  1. Melt chocolate in a double boiler or microwave, stirring until smooth. Spread crushed peanuts on a plate.
  2. While chocolate melts, whisk together milk, butter and vanilla.
  3. Gradually stir in 2½ cups of the powdered sugar. Coat your hands with powdered sugar and knead dough until it reaches the desired consistency. Your dough should be firm by not crumbly. Add more sugar if needed. Dough will be sticky. Form dough into a log and dust with powdered sugar then roll up in parchment paper. Refrigerate for at least an hour until firm enough to handle.
  4. When dough is set, cut off pieces into desired size. Remember that your finished candy will be a bit larger with the candy coating and added peanuts.
  5. Form the piece of dough into an egg shape. You can use the space between your index finger and thumb as a guide.
  6. Dip the candy into the melted chocolate to coat on all sides. Tap off excess. Lay coated candy in peanuts and roll around to coat. Let set a minute or until chocolate starts to set up. Reshape as needed. Chill until fully set. Enjoy!

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