Cindy's Recipes and Writings

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.

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.

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

• How To Color Easter Eggs Naturally from Shockingly Delicious

Breakfast, Breads, and Buns

• Bunny Rabbit Bread from In The Kitchen With Audrey and Maurene
• Easter Brunch Creme Brulee Baked Oatmeal from In The Kitchen With KP
• Fresh Blueberries Hot Cross Buns from My Cute Bride
• Jamaican Easter Spice Bun from The Lovely Pantry
• Paska – Ukranian Easter Bread from Cupcakes and Kale Chips
• Portuguese Easter Bread | Folar de Pascoa from Family Foodie
• Resurrection Rolls from Neighbor Food

Appetizers and Sides

• Asparagus, Brie & Ham Crostini from Daily Dish Recipes
• French Gratin Potatoes (Dauphinoise) from Simply Gourmet
• Lemon Glazed Carrots from Curious Cuisiniere
• Not So Deviled Eggs from Country Girl in the Village
• Orange Raisin Couscous from Vintage Kitchen Notes
• Potato and Leek Gratin from Webicurean
• Spinach Spaetzle (Spinat Spaetzle) from The Not So Cheesy Kitchen

Main Dishes

• Roast Leg of Lamb with Garlic and Rosemary from Small Wallet Big Appetite
• Slow Cooker Honey Glazed Ham from The Meltaways
• Sicilian “Enchiladas” from The Cooking Actress

Dessert

• Alebele – Goan Coconut filled Pancake from Masala Herb
• Bunny-Approved Baked Easter Doughnuts from The Weekend Gourmet
• Carrot Cake Cheesecake from Chocolate Moosey
• Carrots in Dirt from The Urban Mrs
• Coconut and M&M’s Cookie from Peanut Butter and Peppers
• Coconut Cake with Coconut Buttercream from Juanita’s Cocina
• Coconut Cupcakes from Magnolia Days
• Cream Cheese Candies from Cravings of a Lunatic
• Easter Egg Cookies from That Skinny Chick Can Bake
• Easter Simnel Cake from Happy Baking Days
• Exotic Walnut Cookies from What Smells So Good?
• Honey Panna Cotta with Grand Marnier Mixed Berries from Gourmet Drizzles
• Japanese Easter Petit Fours and Flowers from Ninja Baking
• Nutella Easter Egg Candy from The Messy Baker
• Old-Fashioned Peanut Rolled Eggs from Cindy’s Recipes and Writings
• Painted Sugar Cookies from Ruffles and Truffles
• Strawberry Bundt Cake from Basic N Delicious

Passover

• Homemade Matzo from The Foodie Army Wife
• Mock Gefilte Fish from Fast Food to Fresh Food

Dessert

• Apple and Cranberry Charoset from The Little Ferraro Kitchen
• Flourless Chocolate Torte from Girl in the Little Red Kitchen
• Moroccan Haroset from MarocMama
• Pavlova with Red Berries, Lime and Hibiscus from YinMom YangMom

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.

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Old-fashioned Peanut Rolled Eggs #SundaySupper

 

Print

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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