PHILLY.INQUIRER
3/4 cup mashed potatoes, unsalted
2 cup flaked coconut, fresh or
1 dried
1/2 tsp salt
1 tsp vanilla extract
3 1/2 cup confectioner's sugar
8 oz semisweet chocolate
1 tbsp vegetable oil
IRWIN E.SOLOMON
A Recipe for
Pennsylvania Dutch Coconut Easter Eggs
All sorrows are less with bread. |
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Tell me what you eat, I'll tell you who you are. |
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Whenever you eliminate the inedible, whatever remains, however unpalatable, must be food. |
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This Recipe for Pennsylvania Dutch Coconut Easter Eggs is one of thousands in the Recipes-to-go Christmas Cookbook.
What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you. |
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If you enjoy this Pennsylvania Dutch Coconut Easter Eggs Recipe - you should enjoy the recipe collections you can find on the websites below:
I don't even butter my bread; I consider that cooking. |
| Katherine Cebrian |
As a child my family's menu consisted of two choices: take it or leave it. |
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This is a recipe for Pennsylvania Dutch Coconut Easter Eggs from the recipe cookbook of Recipes-to-go (Christmas)
I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream. |
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There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles. |
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Welcome to the Church of the Holy Cabbage. Lettuce pray. |
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Proust had his madeleines; I am devastated by the scent of yeast bread rising. |
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In mixing bowl,mix potato,coconut,salt and vanilla.Gradually mix in
sugar.Cover; refrigerate overnight.Shape into 1/2 tbs.size eggs.Heat
chocolate and oil until chocolate melts.Dip eggs into chocolate oil
mixture.Set aside on wax paper in refrigerater to harden.Makes about
60..
Serves: 60
Pennsylvania Dutch Coconut Easter Eggs Recipe brought to you by Recipes To-Go