|Coconut Cream Eggs
by: Barbiel, sent by SilkeyKay
|6 tablespoons butter,
1/3 cup light corn syrup
2 teaspoons vanilla extract
1/2 teaspoon salt
3 1/2 cups powdered sugar
cups (10-oz. pkg.)
MOUNDS Sweetened Coconut Flakes
additional powdered sugar
favorite chocolate coating
|In large bowl,
stir together butter, corn syrup, vanilla and salt. Gradually
add powdered sugar and coconut, beating until blended. Sprinkle
about 1 tablespoon additional powdered sugar on flat surface.
Spoon coconut mixture onto prepared surface; knead about 5
minutes. Using 1-1/2 teaspoons mixture for each candy, shape
into egg shape. Place on wax paper-covered tray. Refrigerate 1
to 2 hours before dipping into chocolate coating. Place coated
eggs on wax paper-covered tray. Store in cool, dry place. Makes
about 40 candies.
Variation: Peanut Butter Eggs:
Omit coconut flakes. Add 1-1/2 cups REESE'S Creamy Peanut
Butter. Proceed as directed above.
(Swedish Fat Tuesday Buns)
100 ml milk
1/2 teaspoon salt of hartshorn
50 g yeast
1 dl of sugar
1 pinch of salt
1 kg wheat-flour
1/3 dl of ground almonds per bun
1/3 dl of sugar per bun
Whipped cream - as much as desired
|Melt the butter
and add the milk. Pour into a bowl. Add yeast and mix. Add sugar
and salt, and then the flour, a little at the time. Let the
dough rise for an hour (to doubble size). Make the buns. Let
them grow for half an hour on a buttered baking tin. Paint with
some egg.Bake in oven at 250°C (450-475°F) for 10 min.
Let the buns cool and then cut of a small lid on top (triangular
or circular, depending on taste). Make the lid just big enough
for next step. Take out the interior of the bun with a spoon.
Make a hole as you dare. Mix the ground almond with the dough
you took out and with the sugar. Add milk until it looks like
some kind of porrige. Put this back into the buns. Whip the
cream and put on top, and to crown the cake - the lid. Put some
confectioner's sugar on top like snow, if you like it that way.
Note: You eat the Semla in different ways. Many
eat them as an usual bun with coffee. But you can put the
Semla in a soup plate and eat them with hot milk as a snack
or dessert. When you eat the Semla with hot milk you call
it hetvägg. The Semla gets a bit soggy this way.
3 cups all purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup solid vegetable shortening
1/2 cup sugar
1/2 cup molasses
1 1/2 teaspoons cider vinegar
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 hours. 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.
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.
Note: Use your favorite bunny cookie cutter to make these
charming cookies, or use the pattern you cut out of cardboard.
Store in airtight container between sheets of waxed paper for up
to 2 weeks.
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