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Post by Shawnee on Apr 10, 2009 15:10:48 GMT -5
Coconut Cream Easter Eggs
* 1/4 lb. butter, softened
* 8 oz. cream cheese, softened
* 2 lb. confectioners' sugar
* 1/4 tsp. salt
* 1-1/2 tsp. vanilla
* 15 oz. flaked coconut (2 bags)
* 12 oz. dark chocolate melts, dark coating chocolate or semi-sweet chocolate chips.
Preparation -
Mix the butter and cream cheese together. Add the confectioners' sugar, salt and vanilla and mix well. Add the coconut and mix until well blended. Place the mixture in the refrigerator to chill for at least one hour. Form the mixture into egg shapes and refrigerate again for at least one hour. Melt the chocolate in a microwave oven or in a double boiler. Using a large toothpick, dip each coconut egg in melted chocolate to coat. Arrange the chocolate coated eggs on a waxed paper lined tray and allow the chocolate to harden. Place each coconut cream egg in a paper candy cup.
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Post by Shawnee on Apr 10, 2009 15:11:11 GMT -5
Fruit and Nut Easter Eggs
* 1-1/2 cups butter
* 1/2 tsp. vanilla
* 1/2 tsp. salt
* 2 lbs. confectioners' sugar
* 1/2 cup (4 oz.) maraschino cherries, drained and finely chopped
* 1 cup finely chopped pecans
* 1/2 cup coconut
* sweetened condensed milk
* extra confectioners' sugar
* 1 lb. dark chocolate candy melts, dark coating chocolate, or semi-sweet chocolate chips
Preparation -
In a medium size mixing bowl, combine the butter, vanilla and salt. Mix well with an electric mixer. Beat in the confectioners' sugar gradually. Stir in the chopped cherries, pecans and coconut. Add just enough sweetened condensed milk to moisten and hold the mixture together. Knead the mixture until it is well blended. It should be easy to handle and shape, but not sticky. Use the palms of your hands to roll the mixture, a small amount at a time, into egg shapes. (The amount depends on the size and number of eggs you want to make. Use additional confectioners' sugar to prevent it from sticking to your hands.) Place the candy egg shapes on a wax paper lined cookie sheet. Chill in the refrigerator for several hours or overnight. Melt the chocolate in a microwave oven or in a double boiler. Dip each egg in the melted chocolate to coat, then lay on a waxed paper lined tray and allow the chocolate to harden. Place the eggs in paper candy cups.
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Post by Shawnee on Apr 10, 2009 15:11:31 GMT -5
Butter Cream Easter Eggs
* 1 pkg. (8 oz.) cream cheese, softened
* 1/4 lb. butter, softened
* 1 tsp. vanilla
* 2 lbs. confectioners' sugar
* 12 oz. dark chocolate melts, dark chocolate coating or semi-sweet chocolate chips
Preparation -
Mix the cream cheese, butter and vanilla together until well blended. Add the confectioners' sugar and mix well. Place the mixture in the refrigerator to chill for at least 2 hours. Using the palms of your hands, roll the mixture, a small amount at a time, into small egg shapes. Refrigerate again for at least 1 hour. Melt the chocolate in a microwave oven or in a double boiler. Using a large toothpick, dip each cream egg in melted chocolate to coat, then lay on a waxed paper lined tray and allow the chocolate to harden. Place the eggs in paper candy cups.
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Post by Shawnee on Apr 10, 2009 15:11:55 GMT -5
Cherry, Pineapple & Coconut Eggs
Maraschino cherries, crushed pineapple and nuts are added to this recipe for chocolate coated Easter eggs.
* 2 boxes (1 pound each) confectioners' sugar
* 1 cup (2 sticks) butter or margarine, softened
* 1 tsp. salt
* 1 package (2 oz.) nut topping or pecan chips
* 1 small jar maraschino cherries, well drained and finely chopped
* 1 bag (7 oz.) coconut
* 1 small can ( 8 oz.) crushed pineapple, well drained
* 1 small can (5 oz.) evaporated milk - see preparation directions for amount
* 12 oz. dark chocolate candy melts, dark coating chocolate, or semi-sweet chocolate chips
Preparation -
In a large bowl, mix the confectioners' sugar, butter, salt, nuts, cherries, pineapple and coconut together. Add just enough evaporated milk to hold the mixture together. It should be easy to handle and shape, but not sticky or runny. Use the palms of your hands to roll the mixture, a small amount at a time, into egg shapes. Place the uncoated candy eggs on a wax paper lined tray or cookie sheet. Let dry on a waxed paper lined tray in the refrigerator for several hours or until firm. Melt the chocolate in a microwave oven or in a double boiler. Using a toothpick, dip each egg in the melted chocolate to coat, then place on a waxed paper lined tray or cookie sheet and allow the chocolate to harden. Place the eggs in paper candy cups.
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