Candy Easter Eggs (1)

3/4 cup mashed potatoes
1/2 teaspoon salt
1 teaspoon vanilla extract
3 1/2 cup confectioners sugar
8 ounces semisweet chocolate
1 tablespoon vegetable oil

In mixing bowl, mix potato, salt and vanilla. Gradually mix in sugar. Cover and refrigerate until cold. Shape 1/2 tablespoon of mixture into an egg shape.

Heat chocolate and oil until chocolate melts. Dip eggs into chocolate oil mixture. Set aside on wax paper in refrigerator to harden.

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Creamy Easter Eggs (2)
Servings: 16

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

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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Choco-Peanut Butter Easter Eggs (3)

1 lb icing sugar
6 oz semisweet chocolate coating
3 oz Cream cheese softened
1 ts Vanilla
2 tb Hot water (2 or 3)
Dash of salt
2 lb Real milk chocolate melted

Blend confectioners sugar, semisweet chocolate flavored compound coating, cream cheese, vanilla, hot water, and salt together with mixer. Divide mixture in half. To one half add 2 TBS. peanut butter and form into small eggs. Repeat with remaining half or leave plain for basic Chocolate Easter Eggs. Dip in melted chocolate; decorate if desired.

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Chocolate Easter Eggs (4)

3/4 c Chunky peanut butter
1/4 c Butter
1 c Flaked coconut
1/2 c Finely chopped walnuts
2 c Powdered sugar divided
2 c Chocolate chips
2 tb Shortening

In a mixing bowl cream peanut butter and butter until well mixed. Fold in coconut, nuts and one cup sugar; mix well. Sprinkle some of the remaining sugar on a board. Turn peanut butter mixture onto board, knead in enough of the remaining sugar until mixture holds its shape when formed. Shape into small egg-shaped pieces. Cover and chill 1 hour. In a double boiler over hot water, melt chocolate chips and shortening, stirring until smooth. Dip eggs; place on waxed paper to harden. Chill.

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Special Easter Eggs (5)

3 lb confectioners sugar
2 sticks margarine or butter (solid, not whipped)
3/4 cup white corn syrup

Add to the base mixture one of the variations below:

Coconut: to basic mixture, add 1/2 cup coconut

Peanut Butter: to basic mixture add 1/2 peanut butter and 1 tsp vanilla

Cherry Nut: to basic mixture add 1/2 cup English walnuts and 1/4 cup crushed maraschino cherries

Maple Nut: to basic mixture add 1/2 cup English walnuts and 1 tsp maple flavor

Mix together well, and form into egg shapes. From The Herald Dipatch

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PEANUT BUTTER EGGS (6)

3/4 cup peanut butter
1 cup 10X sugar (icing)
1 tsp vanilla
1 (8 ounce) package cream cheese
2 Tbsp butter
Chocolate for dipping

Cream all ingredients together with a mixer. Roll in egg shapes and put in refrigerator until firm. Dip in chocolate.

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CHOCOLATE CREAM EASTER EGGS (7)

1 pkg. Betty Crocker white frosting mix
5 tbsp. soft butter
3 tbsp. flour
2 tbsp. hot water
1/2 c. chopped candied fruit or 1/2 chopped nuts (optional)
1 pkg Betty Crocker Chocolate Fudge frosting mix

Preparation

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 over hot water while dipping the eggs. Decorate with white frosting mix tinted with pastel colors.

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EASY ELEGANT EASTER EGGS (8)

1 stick (4 oz.) butter
1 tsp. vanilla
2/3 cup sweetened condensed milk
6 cups 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 adhere to the eggs. Dip in chocolate according to directions that precede the recipe.

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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Pennsylvania Dutch Coconut Easter Eggs (9)

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.