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Coloring Eggs Naturally

                      Red: red onion skins, pomegranate juice
                      Pink: cranberry juice, 3 to 4 cups of rhubarb stalks,
                        raspberries, red currants, or shredded beets. (If those same
                        "beet" eggs are rinsed with lukewarm water right after boiling,
                        they will turn beige.)
                      Lavender: purple petunias or pansies, violets, grape juice.
                        For a darker lavender use 4 cups frozen or fresh blueberries
                      Yellow and gold: For each quart of water add 3 tablespoons
                        of turmeric and 2 tablespoons white vinegar. Also try yellow
                        mustard, curry powder, dandelion and daffodil blossoms.
                      Rich brown: boil eggs in 1 quart coffee
                      Green: Add a few eggs next time you cook spinach (chopped
                        frozen works great) 
                      Blue: Coarsely chop 1/2 head of red cabbage; soak
                        overnight for a deep royal blue
                      Chartreuse: Boil in 3 tablespoons of turmeric, then cold dye
                        in red cabbage
                      Brick red-orange: 4 tablespoons paprika per quart of water 

                        Ingredients from the kitchen often yield surprising results. For
 example, an egg dipped in red cabbage solution will turn blue,  not red. A brown egg, boiled in red cabbage dye and then soaked overnight, will come out a deep royal blue. Experiment with different fruits, vegetables or spices for color.  You can generally add up to 4 cups of fruits and vegetables per quart of water.

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