Ingredients:
1/2 c. milk
1/2 stick butter or margarine
2 (3-oz.) pkgs vanilla pudding and
filling (not instant)
1 (9-oz.) jar maraschino cherries
1 c. finely chopped pecans or walnuts
1 lb. To 2 lbs. confectioners' sugar
1 lb. chocolate -- melted
Cooking Steps:
Cut cherries in half, and 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 10
egg shapes with hands coated in butter. Place on waxed paper. Chill
several hours until firm. Melt chocolate. Dip egg in chocolate and
place back on waxed paper to dry.
Ingredients:
1 pound milk chocolate
1 can Supreme frosting (store bought)
1 tablespoon flavoring
rum, almond, raspberry
sprinkles, choc. chips, coconut, cocoa -- to coat truffles
mini muffin cups
Cooking Steps:
Melt chocolate in top of double boiler over hot water or in microwave.
Stir until evenly melted. Add the can of frosting and the
flavor/extract. Blend well. Mixture may start to thicken. Chill in
refrigerator for several hours or overnight.
Use spoon or melon baller to scoop mixture into hand and roll in
coating of your choice, place in mini muffin cups.
Make sure the frostings compliment the flavors of the extracts you
choose to use - some mixtures may cause undesirable results. This
is personal preference.
Ingredients:
2 Envelopes Unflavored
Gelatin
2 tb Cold Water
1/2 c Boiling Water
2 c Sugar
1/2 ts Salt
1/2 ts Vanilla
Flour
3/4 lb Chocolate for dipping
Cooking Steps:
Regal Icing
Put gelatin in top of double boiler; add cold water. When gelatin
softens, add boiling water and stil well. Add sugar and salt. Put
over boiling water and stir until sugar dissolves completely.
Pour into large bowl of electric mixer and beat at high speed until
misture is thick but not as stiff as beaten egg whites. Add vanilla.
Meanwhile, spread flour 2" deep in a large pan. Push an egg (in
shell) into the flour at intervals, making hollow spaces in which to
mold the marshmallow mixture.
Drop marshmallow mixture into the flour molds. Sprinkle flour
lightly over top and put in cold place until set. Remove mixture
from one mold and you have a half-egg. Trim the flat side of
marshmallow half-egg to make it even. You can dip it in melted
chocolate to cover and decorate with Regal Icing.
Or you can put two halves together to make an egg, as follows: Dip
the rounded part of a half-egg in melted chocolate; set aside to
cool, flat (uncoated) side down. Trim flat side of second half-egg
(to make it even), lift from mold and completely coat with chocolate.
Quickly press its flat side against the flat side of the cooled
half-egg and you have a whole egg. The chocolate will hold it
together.
When chocolate-coated eggs are cool, trim with Regal Icing put
through cake decorator tube. Make ruffles around them to cover seam
where the two halves join and to provide decoration. Write names of
children on their eggs with the icing, or decorate with tiny designs
pressed through fine tips of a cake decorator tube. Frosting may be
left white or tinted in pastel colors. Makes 13 eggs
(or 26 half-eggs).
Subscribe to:
Posts (Atom)
