Recipe: Easter Egg recipes

I just found these on another web site. I can't take credit for the recipes. I have never tried them. I hope it is what you are looking for.

EASTER EGG FONDANT

1/2 c. butter
1 tsp. vanilla
1 tsp. salt
2/3 c. Eagle Brand milk (a double recipe calls for 1 whole can)
6 or more c. powdered sugar (a double recipe requires 4 lbs.)

Suggested fillings: peanut butter, coconut & coconut extract, walnut & maple extract, chopped cherries & walnuts

Cream butter. Add vanilla and salt. Add Eagle Brand milk. When well-mixed, add about 2/3 of the powdered sugar. Knead mixture as you would bread dough on a surface dusted with powdered sugar. Divide dough into the number of portions for which you have different fillings (4 are listed above). Knead fillings into each of the portions, along with the remaining powdered sugar (to reduce stickiness). Form "eggs", using roughly a tablespoonful of dough at a time, or to desired size. Chill overnight on a cookie sheet. Dip in melted chocolate. When dry, wrap in Saran Wrap and keep refrigerated or store in a very cool place.

SUGGESTIONS: Dip in melted block chocolate to which you have added just a smidgeon of wax, or in melted chocolate buttons which do not require the addition of wax. Buy sugar candy flowers of different colors at a cake decorating supply store and use them to distinguish eggs containing one type of filling from those containing another, or decorate with different colored frostings.

EASTER EGG CANDY

3 c. Rice Krispies
2 c. crunchy peanut butter
1 c. confectioners sugar
1 stick margarine, melted

Mix in large bowl for egg centers. Take a teaspoonful, rounding it on the side of the bowl to make an egg shape. Place on waxed paper and chill until firm.

COATING:
1 (8 oz.) Hershey bar
1 (6 oz.) chocolate chips
1/3 bar paraffin wax

Melt all 3 ingredients in top of boiler. Stir until smooth. Drop in "eggs" one at a time. Turn to coat. Remove with fork and return to waxed paper.

NOTE: Reheat chocolate over hot water if it thickens too fast.

EASTER EGG CANDY

1 stick oleo (melted)
1/2 c. evaporated milk
2 pkg. pudding (vanilla - NOT INSTANT)

Cook on high heat 2 minutes. Remove from heat. Add:
1 c. chopped nuts
1 jar candied fruit
1 lb. powdered sugar

Shape into eggs. Cool and cover with milk chocolate. Use chocolate pudding and nuts for chocolate egg - can add peanut butter. Use coconut pudding and coconut and nuts for coconut cream.

EASTER EGG TRUFFLES

3 sq. semi-sweet chocolate
5 tbsp. unsalted butter
1 egg yolk
2/3 c. sifted confectioners' sugar
1 tsp. rum (or use 1/4 tsp. rum extract)
Toasted flaked coconut or finely chopped nuts

Melt chocolate in saucepan over very low heat, stirring constantly; cool. (Or, to microwave, place chocolate in microwave-safe bowl; heat at high until chocolate is almost melted, 1 1/2 to 2 minutes, stirring once. Stir until completely melted. Cool.) Cream butter with egg yolk.

Gradually add sugar, blending well. Stir in chocolate and rum. Chill until firm enough to handle. Shape into 1 inch ovals to resemble eggs. Roll in coconut or chopped nuts; chill. Store in refrigerator.

Makes about 15 candies.

EASTER EGG FONDANT

2 lb. powdered sugar
2 tbsp. peanut butter
1 tbsp. cream cheese
1 tbsp. butter
1 tbsp. mashed potatoes
12 oz. semi-sweet chocolate chips
1 sq. paraffin

Combine all ingredients together. Shape into Easter egg. (Press between 2 soup spoons.)

Refrigerate until firm. Melt chocolate and paraffin. Dip cold, firm fondant eggs in cooled chocolate. Store dipped eggs in refrigerator.

Nut Fondant: Subtract peanut butter. Add 1 extra tablespoonful each of cream cheese and potatoes. Add tablespoon maple flavoring. Add 1 cup chopped walnuts.

Cherry Fondant: Use nut recipe but substitute chopped maraschino cherries for nuts and cherry juice for maple flavoring.

Butter Cream Fondant: Use original recipe, but double the butter and subtract the peanut butter.