[Kitchen Witch]

Fruit And Nut Easter Eggs
Servings: 10

Ingredients:
2-1/2 cups sugar
1 cup light corn syrup
3/4 cup hot water
1/2 lb. marshmallow cream
1/2 cup shortening, melted
1/4 cup confectioner's sugar
2 cups candied fruit (pineapple and cherries)
Nuts
Dipping chocolate

Instructions:
In a saucepan, cook sugar, syrup and water to 265°F 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.

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Easter Peanut Butter Eggs

Ingredients:
2 eggs, well beaten
1/8 tsp. salt
1-1/2 to 2 cups peanut butter
4 to 5 cups powdered sugar
1 tsp. vanilla
1 Hershey chocolate bar
1 pkg. (6 oz.) chocolate chips

Instructions:
Mix the eggs, salt, peanut butter, sugar and vanilla in order listed.
Form dough into egg shapes.
Melt the chocolate bar and the chocolate chips in a double boiler.
Dip egg shapes into chocolate mixture. Arrange on waxed paper until set.

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Marshmallow Easter Eggs

Ingredients:
2 tbsp. Knox gelatin
1/2 cup cold water
2 cups sugar
3/4 cup hot water
1 cup white Karo syrup
2 tsp. vanilla
Cornstarch, for hands
Milk chocolate

Instructions:
Mix gelatin and cold water. Set aside until water is absorbed.
Combine sugar, hot water, 1/2 cup of the Karo syrup and cook to the soft ball stage (240°F). Cool a few minutes.
Beat with mixer at full speed. Add the remaining Karo syrup and all of the gelatin mixture, 1 tablespoon at a time.
Beat 7 to 8 minutes after the last addition of the gelatin.
Add vanilla.
Pour into a well greased 7x9-inch pan and chill thoroughly.
Dust hands with cornstarch.
Spoon marshmallow out of pan and form eggs.
Brush excess cornstarch off and let dry for 1/2 hour on waxed paper.
Pour melted milk chocolate over eggs and let set.
Refrigerate for easier handling.

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Easy Elegant Easter Eggs

Ingredients:
1 stick butter
1 tsp. vanilla
2/3 cup sweetened condensed milk
6 cups confectioners' sugar
8 oz. unsweetened chocolate, melted

Instructions:
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 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 yourhands 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 adhere to the eggs. 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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Easter Eggs

Ingredients:
2 boxes powdered sugar
2 sticks butter or margarine
1 tsp. salt
1 small can Carnation milk
1 pkg. chopped nuts
1 small jar maraschino cherries, drained
1 cup coconut
1 can crushed pineapple, well drained
1 pkg. (12 oz.) chocolate chips

Instructions:
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 adds haved paraffin to chocolate chips to make chocolate shiny.
Dip shaped egg into melted chocolate and set out to dry.(Tupperware Pastry Sheet very helpful here.)
When chocolate is set, eggs can then be personalized and decorated with icing.

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Creamy Easter Eggs
Servings: 16

Ingredients:
3 tbsp. invert sugar *
1/3 cup candied fruit, chopped (cherries and pineapple)
1/3 cup walnuts or pecans, chopped
3 cups sugar
2 tbsp. light corn syrup
1 dash salt
1/2 cup water
1/2 tsp. vanilla extract
1 cup plus 2 tbsp. marshmallow cream
Dipping chocolate

Instructions:
In a small saucepan, combine invert sugar, fruit and nuts.
Stir and boil for 2-3 minutes; drain, reserving liquid.
Combine liquid, sugar, corn syrup, salt and water in a 2-quart saucepan. Cover tightly and bring to a boil.
Uncover and place a candy thermometer in pan; cook to 250°F.
Pour candy out on a marble slab and cool to lukewarm.
Work candy with spatula until it is opaque.
Add vanilla and marshmallow creme.
Continue to paddle candy until creamy.
Add prepared fuit and nuts; knead into candy.
Form into egg shapes and let stand a couple of hours.
Dip in chocolate.

* buy invert sugar at cake and decorating stores. This is excellent for making Easter eggs but you can also make candy bars by patting candy into a square on waxed paper, cutting into bars and dip in chocolate.

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Coconut Cream Easter Eggs

Ingredients:
1 medium potato, cooked and mashed
1 pkg. (16 oz.) coconut
1/4 tsp. salt
1 tsp. vanilla
3 lbs. confectioners' sugar
1 lb. chocolate, melted

Instructions:
Thoroughly mix potato, coconut, salt and vanilla.
Gradually add sugar and mix until thoroughly blended.
Shape into eggs on cookie sheet and let ripen overnight.
Next day, dip into chocolate.
Set eggs onto waxed paper to harden.

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Chocolate Covered Easter Eggs
Servings: 2 dozen

Ingredients:
2 lbs. Confectioners' sugar
1 stick oleo
8 oz. cream cheese

Coating:
1 pkg. chocolate chips
1 cake paraffin wax

Instructions:
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.

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Chocolate Cream Easter Eggs

Ingredients:
1 pkg. Betty Crocker white frosting mix
5 tbsp. soft butter
3 tbsp. flour
2 tbsp. hot water
1/2 cup candied fruit or 1/2 nuts, chopped (optional)
Chocoate Fudge Frosting mix

Instructions:
Combine frosting mix with soft butter, flour, water and if desired, chopped fruit or nuts.
Knead 20-30 times on board lightly dusted with confectioners sugar.
Divide and shape into 8 eggs; chill.
Coat eggs with Chocolate Fudge Frosting mix by dipping egg into frosting, ending with a swirl on top. (Recipe is on the box.) Keep frosting mix overhot water while dipping the eggs.
Decorate with white frosting mix tinted with pastel colors.

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Cherry Nut Easter Egg

Ingredients:
1/2 cup milk
1/2 stick butter or margarine
2 pkg. (3 oz. each) vanilla pudding and (not instant)
1 (9 oz.) jar maraschino cherries
1 cup pecans or walnuts, finely chopped
1 to 2 lb. confectioners' sugar
1 lb. chocolate, melted

Instructions:
Cut cherries in half; 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 a buttercream icing.