HOMEMADE EASTER EGGS (2 VARIETIES) -peanut butter eggs- 1 lb Confectioner's sugar 1 lb Peanut butter 1 1/2 Butter; no substitutes -butter cream eggs- 4 oz Cream cheese 1/2 c Butter 1 1/2 ts Vanilla 5 c Confectioner's sugar -chocolate coating- 1/2 Semisweet chocolate 1/2 Unsweetened chocolate 1/4 Paraffin
Peanut Butter Eggs - 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. Butter Cream Eggs - Cream together cream cheese, butter and vanilla. Knead in sugar and form into eggs. Refrigerate a short time on wax paper covered cookie sheet. Dip into hot Chocolate Coating, using a fork. Chocolate Coating - Melt ingredients in a double boiler. Keep over heat as you the center. Candies can be kept at room temperature for 4-5 days. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
