|Easter Egg Colouring
The cold-dipping method creates subtle, translucent shades, but
may result in uneven coloring unless the eggs are rotated
vigilantly. For the cold-dipping, the eggs and ingredients are
boiled separately. After the dye has cooled and been strained,
immerse the eggs for 5 to 10 minutes and pat dry with a paper
The boiling technique involves boiling the eggs in the dye; as
the egg heats and rolls in the boiling water, a more uniform and
intense color is produced. To dye 8 eggs with the boiling
technique, use 2 tablespoons of vinegar per quart of water.
Place eggs in pot and cover with 1 inch of water. Add natural
dye ingredients, bring to a rolling boil, and reduce to simmer
for 20 to 30 minutes. Rinse with lukewarm water.
Note: Natural dyes create beautiful effects, but may not be suitable for eating.
Use for decoration only.
4 packed cups of red onion skins. Boil for 30 minutes to an hour.
Adjust the shade of red from light to rich crimson with amount
of skins and soaking time.
Add 2 to 3 teaspoons of turmeric to hot water, or boil for more
Soak hard-boiled eggs in cranberry or beet juice.
Add violet blossoms to hot water and soak overnight. Lighten the
mixture with lemon juice to create lavender.
Two heads (16 cups) of chopped red cabbage, 2 additional quarts
of water and 6 additional tablespoons of white vinegar. Soak
overnight for a deep royal blue.
Add ¼ teaspoon baking soda to Violet Blue mixture or boil eggs
Soak hard-boiled eggs in grape juice.
For soft pinks and blues, rub eggshells with blueberries and
4 packed cups of yellow onion skins. Boil for 30 minutes to an
hour. Adjust the shade of beige with amount of skins and soaking
Boil eggs in 1 quart of coffee.
|How to Make Bunny Cookies
Sift together flour, baking soda, ginger, cinnamon, cloves and
salt onto waxed paper.
Beat together shortening, sugar and egg in large bowl with
electric mixer until fluffy, for about 3 minutes. Beat in the
molasses and cider vinegar. Stir in flour mixture until blended
and smooth. Gather dough into ball; wrap and chill for several
Preheat oven to 375°F. Divide dough in half. Roll out half of
the dough with lightly floured surface to generous 1/8-inch
thickness. Keep remainder of dough refrigerated while working
with first half.
To use a bunny pattern, draw a pattern onto a piece of cardboard.
Make sure ears are attached to the head. Cut out pattern. Place
pattern on dough and trace with a toothpick. Cut out cookies.
Place 1 inch apart on lightly greased baking sheets. Reroll
scraps, using up all the dough. Repeat with remaining dough.
Bake in preheated 375 °F oven for 5-7 minutes or until firm.
Transfer to wire rack to cool completely. Step 6 If you wish to
decorate cookies, prepare Decorator Icing, tinting portions if
you wish. Decorate cookies as desired. Let cookies stand until
icing is firm. Store in airtight container between sheets of
waxed paper for up to 2 weeks.
Prepare one recipe Royal Icing, using packaged meringue powder
and following the directions on the package. Dried meringue
powder is best for uncooked frostings due to the increased
concern about the presence of salmonella bacteria in raw eggs.
Meringue powder is available in stores where decorating and
baking supplies are sold.
Raisin Sauce for Ham
1 1/2 cups raisins
1/2 tablespoon salt
1 tablespoon vinegar (or more)
pepper to taste
2 tablespoons cornstarch
raisins in water to cover for 1 hour. Add mustard, sugar, salt,
pepper and vinegar. Dissolve cornstarch in small amount of cold
water; add to sugar mixture. Bring to a boil, stirring
constantly. Serve hot with baked ham. Makes 2 servings.
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine