Posted by Karen on April 08, 2001 at 22:57:27:
Cherry Nut Easter Eggs
1/2 c. milk
1/2 stick butter or margarine
2 (3-oz.) pkgs vanilla pudding and filling (not instant)
1 (9-oz.) jar maraschino cherries
1 c. finely chopped pecans or walnuts
1 lb. To 2 lbs. confectioners' sugar
1 lb. chocolate, melted
Cut cherries in half, and drain well on paper towels.
Cook milk, butter and pudding in a medium saucepan on low heat until well blended and thick. Remove
from stove and add cherries, nuts and enough sugar to make a thick consistency.
Form the mixture into 8 to 10 egg shapes with hands coated in butter. Place on wax paper covered cookie sheet. Chill several hours until firm.
Melt chocolate being careful not to scorch it. Frost egg with melted chocolate. Decorate with butter cream icing.
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Chocolate Covered Easter Eggs
2 lbs. confectioners' sugar
1 stick oleo
8 oz. cream cheese
Coating:
1 pkg. chocolate chips
1 cake paraffin wax
Soften oleo to room temperature. Cream together oleo and cream cheese. Add confectioners' sugar and any additional flavorings. Shape into eggs. Place on
cookie sheet lined with waxed paper. Chill in refrigerator at least 2 hours or overnight.
Coat with chocolate. Melt together in top of double boiler. Dip eggs into chocolate mixture to coat.
Yield: Approximately 2 dozen small eggs.
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Coconut Cream Easter Eggs
1 med. potato, cooked and mashed
1 (16 oz.) bag coconut
1/4 tsp. salt
1 tsp. vanilla
3 lb. confectioners' sugar
1 lb. melted chocolate
Thoroughly mix potato, coconut, salt and vanilla. Gradually add sugar and mix until thoroughly blended. Shape into eggs on cookie sheet and let sit overnight. Next day, dip into chocolate. Set eggs onto waxed paper to harden.
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Fruit and Nut Easter Eggs
2 boxes powdered sugar
2 sticks butter or margarine
1 tsp. salt
1 sm. can Carnation milk
1 pkg. chopped nuts
1 sm. bottle maraschino cherries, drained
1 c. coconut
1 can crushed pineapple, well drained
1 pkg. (12 oz.) chocolate chips
Mix sugar, butter, nuts, cherries, pineapple and coconut. Add salt. Add milk to stick together, but not runny. Shape and allow to dry.
Melt chocolate chips in double boiler. You can add shaved paraffin to chocolate chips to make chocolate shiny. Dip shaped egg into melted chocolate and set out to dry.
When chocolate is set, eggs can then be personalized and decorated with icing.
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Easter Peanut Butter Eggs
1 lb Confectioner's sugar
1 lb Peanut butter
1 1/2 Butter; no substitutes
Mix together all ingredients. Form into small eggs. Refrigerate a short time, about 1/2 hour on wax paper
covered cookie sheet. Dip in hot Chocolate Coating, using a fork.
Candies can be kept at room temperature for 4-5 days. _______________________________________________________
Easy Elegant Easter Eggs
1 stick (4 oz.) butter
1 tsp. vanilla
2/3 c. sweetened condensed milk
6 c. confectioners' sugar
8 oz. unsweetened chocolate, melted
In large bowl of an electric mixer, cream butter until light and fluffy. Add vanilla and condensed milk and beat until blended. Add two cups of sugar and beat until blended. Add two additional cups of sugar and beat with mixer until blended. If mixer is a heavy duty model, you may be able to use it to blend in the remaining sugar. Otherwise, remove the bowl from the mixer stand and using a wooden spoon, beat in the remaining sugar.
Remove mixture from bowl onto clean counter surface and knead with your hands if necessary to make a smooth, fondant consistency. Pinch off about two tablespoons of the fondant and roll it between your hands to form a smooth egg shape,slightly narrower at one end.
Place each egg on a cookie sheet covered with waxed paper. Refrigerate a few hours or overnight to firm
and chill before dipping in chocolate.
Dip in chocolate.
Moist, sweetened coconut may be added to the fondant to make coconut cream eggs.
For peanut butter eggs, make a small yolk of about one tablespoon peanut butter and wrap in a thin layer of fondant. Shape as directed for shaping plain eggs. Coat with chocolate for plain eggs.
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Fruit and Nut Easter Eggs
2 1/2 cups sugar
1 cup light corn syrup
3/4 cup hot water
1/2 pound marshmallow cream
1/2 cup shortening, melted
1/4 cup confectioner's sugar
2 cups candied fruit (pineapple and cherries)
nuts
dipping chocolate
In a saucepan, cook sugar, syrup and water to 265 degrees on a candy thermometer. Add marshmallow creme and beat until almost firm. Add melted shortening, confectioner's sugar, candied fruit and nuts. Mix well.
Shape eggs by hand and dip in dipping chocolate.
Makes 10 eggs which will keep for 6-8 months.
NOTE: Try piping a name on the egg after the chocolate is firm.
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Marshmallow Easter Eggs
2 Envelopes Unflavored Gelatin
2 Tablespoons Cold Water
1/2 Cup Boiling Water
2 Cup Sugar
1/2 Teaspoon Salt
1/2 Teaspoon Vanilla
Flour
3/4 Pound Chocolate for dipping
Regal Icing
Put gelatin in top of double boiler; add cold water. When gelatin softens, add boiling water and stir well. Add sugar and salt. Put over boiling water and stir until sugar dissolves completely.
Pour into large bowl of electric mixer and beat at high speed until misture is thick but not as stiff as beaten egg whites. Add vanilla.
Meanwhile, spread flour 2" deep in a large pan. Push an egg (in shell) into the flour at intervals, making hollow spaces in which to mold the marshmallow mixture.
Drop marshmallow mixture into the flour molds. Sprinkle flour lightly over top and put in cold place until set.
Remove mixture from one mold and you have a half-egg. Trim the flat side of marshmallow half-egg to make it even. You can dip it in melted chocolate to cover and decorate with Regal Icing.
Or you can put two halves together to make an egg, as follows:
Dip the rounded part of a half-egg in melted chocolate; set aside to cool, flat(uncoated) side down. Trim flat side of second half-egg (to make it even), lift from mold and completely coat with chocolate. Quickly press its flat side against the flat side of the cooled half-egg and you have a whole egg. The chocolate will hold it together.
When chocolate-coated eggs are cool, trim with Regal Icing put through cake decorator tube. Make ruffles around them to cover seam where the two halves join and to provide decoration.
Write names of children on their eggs with the icing, or decorate with tiny designs pressed through fine tips of a cake decorator tube. Frosting my be left white or tinted in pastel colors.
Makes 13 eggs (or 26 half-eggs).
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Pudding Easter Eggs
1 stick melted butter
1/2 c. milk
2 packs reg. pudding (not instant), any flavor
1 lb. powdered sugar
chocolate for coating
Boil all the above for 2 minutes, stirring constantly. Remove from heat and add 1 pound of powdered sugar, mixing well.
You may add 1 cup of peanut butter, 1 cup coconut, 1 cup of nuts, or 1 cup of candied fruit. Cool and shape into eggs. Chill. Then coat with chocolate.
You can decorate or roll into crushed nuts,coconut, or
sprinkles. Keep in airtight containers.
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Pineapple Easter Eggs
1 (16 ounce) package confectioners' sugar
1/2 cup margarine
1/2 cup crushed pineapple, juice reserved
8 (1 ounce) squares semi-sweet chocolate
1 tablespoon shortening
In a mixing bowl, combine sugar, margarine and crushed pineapple. Stir in a small amount of pineapple juice if the mixture needs more moisture. When the mixture is well blended shape it into two 1/2 pound eggs (or a bunch of smaller eggs). Freeze for one hour.
While the eggs are freezing, cut semi-sweet chocolate into small pieces and place in top of double boiler with shortening. Melt over medium heat, stirring frequently until smooth. Stick a long-tined fork in top of each pineapple egg, dip it in melted chocolate to cover then drain on waxed paper.
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Chocolate Fudge Easter Eggs
1/4 lb Butter, melted
2 pk (3 5/8 oz ea) chocolate pudding mix
1/2 c Milk
1 lb Confectioners' sugar
1 ts Vanilla
8 oz Dipping chocolate
Combine butter, pudding mix and milk. Bring to boiling and simmer 2 minutes, stirring constantly. Remove from heat. Add sugar and vanilla; stir until smooth.
When cool enough to handle, shape into eggs and place on wax paper-lined tray. Chill until firm.
Melt chocolate and dip cooled eggs. Place on wax paper. Let stand until coating hardens.