Natural and Different Egg Coloring Ideas

Apr 6, 2012 by

Forget to get an egg coloring kit this year? here are a few ideas that you can use to make your own colored eggsfrom things you have at home.

This year instead of using a coloring kit from the grocery store, why not use some natural dyes. Here are some ideas. Usually, the more of the natural ingredient you use and the longer the egg soaks (maybe even overnight) the darker the color will be.

Natural Egg Food Coloring

REMEMBER: Not all of these eggs will be safe to eat. Do not eat eggs that sit in hot water for many hours or overnight. Save those for decorations.

Red

Save the skins from red onions and boil with the eggs
for 1/2 to 1 hour. Remember the more skins you use and the
longer you soak the darker the color will be. A smaller amount
of skins will produce a nice lavender.

Pink

Soak your hardboiled eggs in cranberry juice or the juice
from pickled beets.

Violet Blue

Soak your hardboiled eggs overnight in hot water to which
you have added violet blossoms.

Lavender

Soak your hardboiled eggs in grape juice, or, add 2 teaspoons
of lemon juice to the Violet Blue water to lighten the color.

Yellow

To a cup of hot water, add 1 to 1 1/2 teaspoons of tumeric
and 1/2 teaspoon vinegar.

Golden Tan

Save the skins from yellow onions. Add them to the water when
you hardboil your eggs.

Brown

To a cup of hot water, add 1 Tablespoon of instant coffee, and
1/2 teaspoon vinegar.

Green

Add 1/4 teaspoon of baking soda to a bowl of the water from
Violet Blue before soaking your eggs. You can also soak your eggs
in liquid chlorophyll. (Buy it at the pet store or drug store.)

Pretty Pastels

You can rub blueberries and cranberries right on the shells for
soft blues and pink. Blend them for another pretty result.

You can also use Household items to Make these beautiful Colored Eggs

Oil and Food Coloring Marbled Eggs
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Ingredients
  • Eggs (hard boiled)
  • Food coloring
  • Vinegar
  • Cooking oil
  • Containers for the dye mixture (mugs will work)
  • Paper towels
  • A few spoons
Instructions
  1. In each container combine one tablespoon of each of the following: oil, vinegar, and your choice of food coloring.
  2. Add enough water to make the liquid deep enough to cover an egg.
  3. Swirl the liquid with a spoon, and quickly lower and raise an egg into it.
  4. Pat dry with a paper towel, and repeat with a second color.
  5. Swirl into a third color, if desired. Some white areas can be left on the egg.
  6. Gently pat dry the completed egg, leaving a bit of the oil to give the egg a varnished look.
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Cocoa Mounds

Apr 6, 2012 by

Cocoa Mounds
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Author: Mamma
Ingredients
  • 2C (500ml) sugar
  • 1 stick (4 oz./125 ml)margarine or butter
  • cannot use whipped margarine nor low-fat)
  • 4-5 (70ml)Tbsp. Cocoa
  • 1/2C (125ml) milk
  • 1/2C (125 ml)peanut butter (smooth or chunky)
  • 1 tsp (5 ml)vanilla
  • 3C (750 ml)uncooked oats
Instructions
  1. Combine dry ingredients in 1 qt. (1 ltr.) saucepan and stir to remove lumps in Cocoa. Add milk and margarine. Over medium heat,
  2. bring to boil, stirring occasionally.
  3. When mixture has reached a full rolling boil, set timer for one minute. After the full minute, remove from heat and add:
  4. /2C (125 ml)peanut butter (smooth or chunky)
  5. tsp (5 ml)vanilla
  6. C (750 ml)uncooked oats
  7. Drop by teaspoonfuls onto waxed paper. Cool. Makes about 3 dozen.
  8. Optional: Add a handful of raisins and or coconut
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Hot Cross Buns

Apr 6, 2012 by

Hot Cross Buns
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Recipe type: Baked Goods
Author: Mamma
This recipe will make 2 1/2 dozen buns.
Ingredients
  • 2 packages active dry yeast
  • 1/2 cup warm water
  • 1 cup warm milk
  • 1/2 cup sugar
  • 1/4 cup softened butter or margarine
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 6 1/2 to 7 cups all-purpose flour
  • 4 eggs
  • 1/2 cup dried currents
  • 1/2 cup raisins
  • 2 Tablespoons water
  • 1 egg yolk
  • 1 recipe Icing (below)
Instructions
  1. Have the water and milk at 110-115 degrees F. In a large mixing bowl,dissolve the yeast in the warm water. Add the warm milk sugar, butter, vanilla, salt, nutmeg, and 3 cups of the flour. Beat until smooth. Add the eggs, one at a time, beating the mixture well after each addition. Stir the dried fruit and enough flour to make a soft dough.
  2. Turn out onto a floured surface and knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl and turn over to grease the top. Cover with a damp towel or plastic wrap and let rise in a warm place until doubled in size (about 1 hour).
  3. Punch the dough down and shape into 30 balls. Place on greased baking sheets. Using a sharp knife, cut a cross (or X) on the top of each roll. Cover again and let rise until doubled (about 30 minutes). Beat the water and egg yolk together and brush over the rolls. Bake at 375-degrees F. for 12 to 15 minutes. Cool on wire racks. Drizzle icing over the top of each roll following the lines of the cut cross.
  4. ICING: Combine 1 cup confectioners’ sugar, 4 teaspoons milk or cream, a dash of salt, and 1/4 teaspoon vanilla extract. Stir until smooth. Adjust sugar and milk to make a mixture which flows easily.
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My Moms Candied Sweet Potatoes

Apr 6, 2012 by

I remember growing up that these candied Sweet potatoes were a part offer holiday meal growing up. We only got them on those days never any other time, so I really looked forward to them. I have made them for my family for 3o years now.

These sweet potatoes are different from what you expect from sweet potatoes and they are always a big hit.

My Moms Candied Sweet Potatoes
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Recipe type: Side Dish
Author: Mamma
Prep time: 45 mins
Cook time: 30 mins
Total time: 1 hour 15 mins
Serves: 4-6
Ingredients
  • 6 medium Sized Sweet Potatoes
  • 1/3 cup Butter (can substitute margarine)
  • 1/3 cup packed brown sugar
  • teaspoon Salt
Instructions
  1. Get Sweet potatoes cleaned and ready to go and put in a pot of salted boiling water, cook 30 to 35 minutes until fork tender. Let your sweet potatoes cool a bit, then peel and cut into quarters.
  2. Melt the butter in a skillet (I find a well-seasoned cast iron skillet works very well for this if you have it), add brown sugar and salt and cook until it comes to a boil. Add your sweet potatoes in and cook over medium heat until the potatoes are well caramelized. Turn potatoes often, and spoon the candied sauce over them frequently. For an added to special touch you can put regular size marshmallows on these and put them under a broiler until toasted.
  3. (notes: I normally use a ½ cup of butter and brown sugar for this recipe as I don’t find that the 1/3 cup is enough.)
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Basic Stuffing

Sep 30, 2011 by

Basic Stuffing
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Author: Prairiemaid
Prep time: 24 hours
Cook time: 3 hours
Total time: 27 hours
Ingredients
  • 1 1/2 cups bread cubes
  • 1/4 cup celery chopped
  • 1/2 cup onions chopped
  • 1/4 cup butter
  • 1/8 tsp poultry seasoning
  • 1/4 tsp salt
  • 1/4 tsp sage
  • 1 tsp parsley
Instructions
  1. Trim bread, removing crust. Cube. Soak in cold water overnight in an amount enough to cover. Drain. Saute celery and oinions in butter until lightly browned. Combine celery, onions, seasonings and bread tossing to blend. Stuff mixture lightly into cavity of fish or poultry to be baked.
  2. This is a basic stuffing. You may add any variation of your own design. Such as: fresh oysters, raisins, sauteed sausage, fresh diced apples or other fruits, diced ham, or diced crisp bacon.
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Blueberry Cream Cheese Braid

Sep 29, 2011 by

Blueberry Cream Cheese Braid
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Prep time: 24 hours
Cook time: 40 mins
Total time: 24 hours 40 mins
Serves: 8
Makes 2 braids
Ingredients
  • Sponge
  • 1 tablespoon instant yeast
  • 1 tablespoon sugar
  • 1 1/2 cup warm milk
  • 2 cups unbleached al1 purpose flour
  • Dough
  • 2 eggs
  • 1 ½ teaspoons salt
  • 1/3 cup sugar
  • 2 ½ -3 cups flour
  • cup butter
  • Blueberry filling (can substitute most any fruit)
  • 2 cups blueberries
  • cup sugar
  • cup cornstarch
  • 2 tablespoons lemon juice
  • Egg Glaze
  • 1 egg
  • 1 tablespoon milk
  • Cream Cheese Filling
  • cup cream cheese
  • 2 tablespoons sugar
  • teaspoon vanilla extract
  • 1 tablespoon of the egg glaze
Instructions
  1. for the sponge: mix the sugar, yeast, and flour together in bowl. Pour in the warm milk. Beat until smooth, then cover with plastic wrap, and set aside for ½ hour.
  2. Add the eggs, salt sugar, and one cup of the flour to the sponge. Beat until smooth. Then add the butter in small chunks and beat well. Add the remaining flour a handful at a time and mix in until a soft but kneadable dough is achieved and the butter thoroughly incorporated.
  3. Knead the dough by hand or with a mixer until it is smooth and satiny, about 5 minutes.
  4. Place the dough in a greased bowl, cover with plastic wrap, and let rise at room temp until doubled in size 1 ½ to 2 hours. Deflate the dough, recover the bowl, and refrigerate overnight.
  5. The next day, make the fillings before shaping the loaves.
  6. Blueberry filling: combine all the ingredients in a small saucepan and bring to a boil over medium heat while stirring constantly. Reduce heat and simmer for 5 minutes, then remove from heat and let cool.
  7. Egg glaze: combine the egg and milk in a bowl and beat until combined.
  8. Cream cheese filling : Combine all of the ingredients in a bowl, and mix until combined. Once your filling has cooled off take the dough out the refrigerator and gently deflate it. Divide it into two pieces. Use a rolling pin to shape each piece into a thin (1 cm ) rectangle.
  9. Spread your fillings in the center of the dough.
  10. At an angle slice the sides of the dough into tabs approximately 1 inch wide.
  11. Alternating from side to side, fold the pieces in over the filling. When possible, gently press on the tabs to seal the folds.
  12. After it has been fully folded, glaze the braid with egg wash. Cover loosely with plastic, set aside to rise until doubled in size, approximately 45 minutes. While it is rising, preheat the oven to 350. Just before placing the braid in the oven, glaze it again with any remaining egg wash. Bake on the center rack of the oven for approximately 25 to 40 minutes, rotating it once after 20 minutes so that it bakes evenly. Remove it from the oven and allow it to cool for at least half an hour before slicing.
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