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Recipe Goldmineon
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Source: Posted by Pat in IN - March 22, 2001 at 14:19:18
NOTE: These delicious cream filled eggs taste just like a very famous store bought ones. They are easy to make and kids and adults love them.
1 cup soft butter
2 teaspoons salt
4 teaspoons vanilla extract
1 can Eagle Brand sweetened condensed milk
10 cups confectioners' sugar
1 teaspoon yellow food coloring
1 pound semisweet chocolate
Beat butter, salt and vanilla extract until fluffy. Add milk; beat in sugar. Blend until stiff. Dust with brown sugar. Knead until smooth.
Set aside more then 2/3 of mixture. To the remaining mixture add yellow food coloring. Blend in well. Divide yellow and white into 16 or 24 pieces. Shape yellow into ball, mould white around yellow to form an egg shape. Dry at room temperature on paper towels for 24 hours.
Melt chocolate in double boiler or in microwave until smooth. Dip eggs in chocolate. (paraffin wax may be added and melted with chocolate to prevent chocolate from melting in your hands). Once dipped cool at room temperature. Refrigerate after cool.
When sliced these eggs will have a white cream filling with a yellow filling that appears to be the yolk. They look nice sitting in an Easter basket!!
Servings: 4
You don't have to be "lucky" to experience the personal freedom and financial success you're looking for. We are a team of experienced professionals who have been making money from home for years! Let us show you RISK FREE and with NO HYPE!
Recipe Goldmineon
TweetWorld's Best Chocolate Easter Eggs
Posted by LladyRusty at recipegoldmine.comSource: Posted by Pat in IN - March 22, 2001 at 14:19:18
NOTE: These delicious cream filled eggs taste just like a very famous store bought ones. They are easy to make and kids and adults love them.
1 cup soft butter
2 teaspoons salt
4 teaspoons vanilla extract
1 can Eagle Brand sweetened condensed milk
10 cups confectioners' sugar
1 teaspoon yellow food coloring
1 pound semisweet chocolate
Beat butter, salt and vanilla extract until fluffy. Add milk; beat in sugar. Blend until stiff. Dust with brown sugar. Knead until smooth.
Set aside more then 2/3 of mixture. To the remaining mixture add yellow food coloring. Blend in well. Divide yellow and white into 16 or 24 pieces. Shape yellow into ball, mould white around yellow to form an egg shape. Dry at room temperature on paper towels for 24 hours.
Melt chocolate in double boiler or in microwave until smooth. Dip eggs in chocolate. (paraffin wax may be added and melted with chocolate to prevent chocolate from melting in your hands). Once dipped cool at room temperature. Refrigerate after cool.
When sliced these eggs will have a white cream filling with a yellow filling that appears to be the yolk. They look nice sitting in an Easter basket!!
Servings: 4
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© Copyright 1999-2012 Recipe Goldmine™ | Trademark
No portion of this website may be reproduced without permission.