ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Choc dipped Fruit & Nut Cream Eggs

Misc.
This use to be sold at Easter time. It is shaped like an egg and is dipped in chocolate. You slice and eat it. Has a fondant type texture with nuts and candied cherries. Was made by the Franklin Ccompany. Any help in finding this recipe will be greatly appreciated.
MsgID: 0055337
Shared by: Tina Middletown, NY
Board: Cooking Club at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Choc dipped Fruit & Nut Cream Eggs
  Tina Middletown, NY
2 Recipe(tried): Fruit and Nut Easter Eggs
  Peg/Oh
ADVERTISEMENT
Random Recipes
  • Two-Mustard Chicken (with honey, using chicken breasts)
  • TWO-MUSTARD CHICKEN 1/2 cup Dijon mustard 1/4 cup coarse-grain mustard 1/4 cup honey 8 boneless, skinless chicken breast halves (about 2 1/2 pounds) Heat oven to 375 degrees F. Grease rectangular pan, 13x9x2 inches. ...
  • Veal with Green Peas
  • VEAL WITH GREEN PEAS 3 tbsp olive oil a pinch of dried thyme 1 bay leaf 2 garlic cloves, peeled and crushed in a mortar 1/2 cinnamon stick 1 carrot, peeled and sliced 1/2 can tomatoes, chopped 4 lb veal roast (tied)...
  • Chicken with Orange-Sage Sauce
  • CHICKEN WITH ORANGE-SAGE SAUCE 3 tablespoons butter, at room temperature 3 tablespoons chopped fresh sage (OR 1 tablespoon dried) 4 boneless, skinless chicken breast halves (1 1/4 pounds total) 1 teaspoon salt, divide...
  • Hot House Enchilada Sauce
  • HOT HOUSE ENCHILADA SAUCE 1/2 cup butter 1/2 cup oil 3 cans (15 ounces each) tomato sauce 1 cup flour 2 tablespoons chili powder 3 tablespoons ground cumin 2 tablespoons dried oregano 1 (3 ounce) can tomato paste* 3 t...
ADVERTISEMENT
  • Cocoa Snowflakes (cookies)
  • COCOA SNOWFLAKES 1 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 5 tablespoons butter 6 tablespoons unsweetened cocoa powder 1 cup sugar 1 teaspoon vanilla 2 extra large eggs 1 cup pecans, ...
  • Chilean Black-Eyed Peas and Winter Squash (crock pot)
  • CHILEAN BLACK-EYED PEAS AND WINTER SQUASH 1 lb dried black-eyed peas 2 lbs winter squash, peeled, cut into chunks (acorn, butternut, etc.) 2 large tomatoes, chopped 2 onions, chopped 5 cloves garlic, minced 1/2 fresh ...
  • Sunday Supper Casserole (ham) (Anchor Hocking, 1976)
  • SUNDAY SUPPER CASSEROLE 1/2 cup finely chopped onion 1 tbsp. butter or margarine 2 cups finely chopped cooked ham 3 slightly beaten eggs 1 cup shredded sharp process American cheese 2/3 cup finely crushed saltine crac...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Choc dipped Fruit & Nut Cream Eggs
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!