Preparation : Soften oleo to room temperature. Cream
together oleo andcream 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 orovernight. Coat with chocolate. Melt
together in top of double boiler. Dip eggs into chocolate
mixture to coat. Yield:approximately 2 dozen small eggs.

Continue reading "Chocolate Covered Easter Eggs" »

Posted by Scott at 03:25 PM | Permalink

In a saucepan, cook sugar, syrup and water to 265 degrees
ona 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. NOTE: try piping a name on the egg
after the chocolate is firm.

Continue reading "Fruit and Nut Easter Eggs" »

Posted by Scott at 03:25 PM | Permalink