Dee Posted March 23, 2003 Share Posted March 23, 2003 1. CHERRY NUT EASTER EGGS Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 Preparation : 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. 2. Chocolate Covered Marshmallow Eggs Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Snacks Chocolate Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- hard boiled egg 2 Env unflavored gelatin (4 tsp.) 1 tablespoon Cold water 1 cup Boiling water 2 cups Sugar 1/2 teaspoon Vanilla 1 Box vanilla wafers 2 (8 oz.) chocolate bars & 1/2 stick paraffin 1 pound dipping chocolate Fill four 9 x 13 inch pans with flour and use the egg to make egg impressions in the flour. Dissolve gelatin in cold water (to soften) then stir in boiling water. Add 2 cups sugar and vanilla; whisk until soft peaks form. Spoon immediately into egg impressions and lay a vanilla wafer on top (curved side down). Let set. Melt chocolate and wax. Shake flour from marshmallow egg and dip in chocolate. Lay on waxed paper. Allow to set. Decorate with colored frosting if desired. 3. Chocolate Covered Easter Eggs (4 centers) Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Candies Chocolate Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Margarine 4 pounds Peanut butter 4 pounds Confectioners' sugar -----EASTER EGGS----- 1/4 pound Butter 8 ounces Cream cheese 1/2 teaspoon Salt 1 1/2 teaspoons Vanilla 1 1/2 cups Peanut butter or coconut 4 cups Confectioner's sugar -----PEANUT BUTTER EGGS----- 1 cup Margarine 8 ounces Cream cheese 1/2 teaspoon Salt 1 1/2 teaspoons Vanilla 2 pounds Powdered sugar 2 1/4 cups Peanut butter -- chunky -----RICE KRISPIE EGGS----- 1 cup Confectioners sugar 1 cup Crunchy peanut butter 2 cups Rice Krispies 2 tablespoons Oil 1/4 teaspoon Vanilla -----PEANUT BUTTER BALLS----- 1 pound Margarine 2 cups Peanut butter 2 1/2 pounds To 3 pounds confectioners' -- sugar 3 teaspoons Vanilla 6 ounces Semi-sweet chocolate chips 1/4 pound Paraffin wax Mix thoroughly. Mold in egg shapes and chill in freezer. Dip in 2 pounds of dipping chocolate. (Take only a few eggs from freezer to dip so the peanut butter does not soften too much.) Easter Eggs Soften and mix together butter and cream cheese. Add: salt, vanilla, peanut butter or coconut and confectioners' sugar Place in refrigerator to chill. Form into egg or ball shape. Dip in melted chocolate coating. Peanut Butter Eggs Cream margarine and cream cheese; add remaining ingredients and mix thoroughly. Roll into small eggs or balls. Place on cookie sheet on waxed paper and freeze about 2 hours. For chocolate, use chocolate chips and a small bar of parafin or chocolate coating melted on top of double boiler. After 2 hours remove peanut butter eggs from freezer and dip in melted chocolate. Place on wax paper to cool. Makes 12 dozen eggs. Rice Krispie Eggs Mix together and mold into eggs. Place on cookie sheet and freeze about 2 hours. Dip in chocolate coating to which a small amount of oil or butter may be added. Cool on waxed paper. Peanut Butter Balls or Eggs Cream margarine and peanut butter together. Add sugar and vanilla. Mix together and form desired shape. Place on cookie sheets lined with wax paper and place in the refrigerator for about 10 minutes. Melt chocolate and paraffin wax over low heat. (Use less wax, if preferred). Put toothpick into balls and dip into chocolate. Put back on waxed paper and remove toothpick. You can also use a spoon to dip them. 5. Chocolate-Caramel Easter Eggs Recipe By : Bon Appetit Serving Size : 12 Preparation Time :0:00 Categories : Bon Appetit Candy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **EGG SHELLS** 10 1/2 Pounds bittersweet (not unsweetened) chocolate or white chocolate 1 1/4 Pounds chocolate -- chopped 3 Large Plastic Egg Mold Sets (Total Of Six) 2 Small plastic egg mold sets (total of eight 3x2) **CARAMEL FILLING** 3 Cups sugar 3/4 Cup water 1/2 Cup whipping cream 1/2 Cup unsalted butter -- (1 stick) 1/3 Cup sour cream **CHOCOLATE FILLING** 3/4 Cup whipping cream 6 Tablespoons unsalted butter -- Cut In Pieces 1 Pound Imported Bittersweet Chocolate -- chopped 6 Tablespoons sour cream ASSEMBLY Reserved chocolate in double boiler TO DECORATE 8 yards (about) colorfast silk ribbons TO MAKE EGG SHELLS: Line cookie sheet with aluminum foil. Melt chocolate in top of double boiler over simmering water, stirring frequently until smooth and candy thermometer registers 115 degrees for bittersweet and 105 degrees; F for white chocolate. (If making both bittersweet chocolate and white chocolate eggs, melt chocolates separately in two double boilers.) Remove chocolate from over water. Spoon chocolate into 1 set of large egg molds, filling molds completely (do not fill decorative base section of mold). Turn mold over above prepared cookie sheet, allowing excess chocolate to spill out. Shake mold to produce uniformly thick shell. Turn mold right side up. Run fingertip gently around edge of eggs to remove excess chocolate. Refrigerate. Tilt foil-lined sheet with melted chocolate over top of double boiler, scraping chocolate into double boiler. Reheat to 115 degrees for bittersweet and 105 degrees for white chocolate, stirring frequently. Repeat coating process with remaining 2 large egg mold sets and 2 small egg mold sets, removing chocolate from over water while working and reheating chocolate after each set of egg molds is coated. Refrigerate molds. (If using white chocolate, the molds will need a double coating. Refrigerate molds after first coating is cold. Refill with barely lukewarm chocolate, shake out excess and wipe edges clean, creating double-thick shell.) Return remaining chocolate on foil to top of double boiler and set aside. Refrigerate molds while making caramel filling. TO MAKE CARAMEL FILLING: Stir sugar and water in heavy large saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, washing down sides of pan with pastry brush dipped into water and swirling pan occasionally, Remove from heat. Add whipping cream and butter (mixture will bubble vigorously) and whisk until smooth. Whisk in sour cream. Let caramel filling stand just until barely cool (mixture will be sticky), stirring occasionally, about 50 minutes. Spoon 2 scant tablespoons caramel into each small egg half. Spoon 1/4 cup caramel into each large egg half. Refrigerate while making chocolate filling. TO MAKE CHOCOLATE FILLING: Bring whipping cream and butter to simmer in heavy medium saucepan, stirring until butter melts. Add chocolate and whisk until smooth and melted. Remove chocolate filling from heat. Whisk in sour cream. Let stand until cool but still pourable, stirring occasionally, about 30 minutes. Spoon filling over caramel in all egg halves, filling to 1/16 inch below top edge. Chill until set, about 40 minutes. TO ASSEMBLE: Rewarm reserved melted chocolate in top of double boiler to 115 degrees F for bittersweet and 105 degrees for white chocolate. Remove chocolate from over water. Working quickly, spread enough melted chocolate (use bittersweet for dark eggs and white chocolate for white eggs) atop 1 set of filled eggs just to cover. use icing spatula to scrape excess chocolate from eggs and clean sides. Place mold in refrigerator. Repeat with remaining egg molds. Refrigerate all molds until chocolate is firm, about 1 hour. Line cookie sheets with aluminum foil. Remove 1 egg mold from refrigerator. Turn mold over onto foil. Gently bend and twist mold side to side several times to release halves of chocolate eggs. Repeat unmolding process with remaining eggs. Rewarm remaining melted chocolate in top of double boiler until warm to touch. Turn bottom half of 1 egg over so flat sides face up. Spread small amount of melted chocolate over flat side of egg, leaving 1/ 4- inch border. Working quickly, cover bottom half of egg with corresponding top half of egg and press together gently. Refrigerate whole egg. Repeat with remaining egg halves and melted chocolate. (Can be prepared 2 weeks ahead. Store in airtight container in refrigerator.) TO DECORATE: Wrap ribbons around seam of each egg and tie bow at top. Refrigerate until ready to eat. Serve eggs chilled. Makes 3 large eggs and 4 small eggs. 6. Fruit and Nut Easter Eggs Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Holiday Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. 7. Pennsylvania Dutch Coconut Easter Eggs Recipe By : Serving Size : 60 Preparation Time :0:00 Categories : Candies Holidays Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Mashed potatoes -- unsalted 2 cups Flaked coconut -- fresh or Dried 1/2 teaspoon Salt 1 teaspoon Vanilla extract 3 1/2 cups Confectioner's sugar 8 ounces Semisweet chocolate 1 tablespoon Vegetable oil In mixing bowl,mix potato,coconut,salt and vanilla.Gradually mix in sugar. Cover; refrigerate overnight.Shape into 1/2 tbs.size eggs. Heat chocolate and oil until chocolate melts.Dip eggs into chocolate oil mixture.Set aside on wax paper in refrigerater to harden.Makes about 60.. 8. Joni's Coconut Eggs Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Candies Holidays Chocolate Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds 10x sugar 14 ounces Coconut -- flaked 1 teaspoon Vanilla 1/2 cup Butter -- soft 1/8 teaspoon Salt 2 pounds Dark chocolate -- melted Mix all the ingred's until soft, if sticky add more sugar. Make into logs, or small footballs. I like them small, but you can make them any size you want. Even make into large egg shape, for decorating. Place on wax paper on cookie sheet. and chill. In mean time melt chocolate coating, and dip the eggs in the chololate and put in the freezer for a few minutes, makes them shiny. I also use white chocolate and color it pink and green, real light colors for easter. Then you can make some of mixture in small balls and coat like a BonBon. Yummmy. I use the Dark Chocolate for the coconut eggs, as they are on the sweet side. 9. 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 *Use Cook and Serve Pudding (NOT Instant...thanks Deb) 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. Quote Link to comment
Guest Guest Posted December 13, 2004 Share Posted December 13, 2004 Make Christmas balls instead of "eggs"!!! Bumping this to the top!! Quote Link to comment
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