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Coconut Cream Easter Eggs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 med. potato -- cooked and mashed
1 bag coconut -- (16oz.)
1/4 tsp. salt
1 tsp. vanilla
3 lb. confectioners' sugar
1 lb. melted chocolate
Preparation : Thoroughly mix potato, coconut, salt and vanilla.
Gradually add sugar and mix until thoroughly blended. Shape into
eggs on cookie sheet and let ripen overnight. Next day, dip into
chocolate. Set eggs onto waxed paper to harden.
Chocolate Fudge Eggs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 Pound Butter -- melted
2 Packages (3 5/8 oz ea) choc pudding mx
1/2 Cup Milk
1 Pound Confectioners' sugar
1 Teaspoon Vanilla
8 Ounces Dipping chocolate

Combine butter, pudding mix and milk. Bring to boiling and
simmer 2 minutes, stirring constantly.
Remove from heat. Add sugar and vanilla; stir until smooth. When
cool enough to handle, shape into eggs and place on wax paper-lined
Chill until firm.
Melt chocolate, Dip cooled eggs. Place on wax paper. Let stand
until coating hardens. Makes 2 1/2 lb of filling
Chocolate Dinosaur Eggs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sugar
1/2 cup margarine or butter -- melted
4 squares unsweetened chocolate -- (1 oz.) melted
4 eggs
2 tsp. vanilla
2 cups flour
2 tsp. baking powder
3/4 tsp. salt
3/4 cup confectioner's sugar (icing sugar)

In a large bowl, blend sugar, butter and chocolate; add eggs, one
at a time, until well blended. Mix in vanilla. Combine flour,
baking powder and salt; add gradually to chocolate mixture, mixing
well after each addition.
Cover and chill 2 hours, or overnight.
Shape into 1" balls and drop into confectioner's sugar, coating
Place on greased baking sheets, 2" apart, flattening slightly.
Bake at 350° for 12 to 14 minutes or until done. Remove from
baking sheets right away and place onto wire racks to cool.
Makes about 4 dozen.
Cherry Easter Eggs 1

-------- ------------ --------------------------------
2 Boxes powdered sugar [2 POUNDS]
2 Sticks butter or margarine [1/2 POUND]
1 Tsp. salt
1 Sm. Can Carnation milk
1 Pkg. chopped nuts
1 sm.bottle maraschino cherries -- drained
1 C. coconut
1 Can crushed pineapple -- well drained
1 Pkg. chocolate chips -- (12 oz.)

Preparation : Mix sugar, butter, nuts, cherries, pineapple and
coconut. Add salt. Add milk to stick together, but not runny. Shape
andallow to dry. Melt chocolate chips in double boiler. You can add
shaved paraffin to chocolate chips to make chocolate shiny. Dip
shaped egg into melted chocolate and set
out to dry.(Tupperware Pastry Sheet very helpful here.) When
chocolate is set, eggs can then be personalized and decorated
with icing.
NOTE: Large bowl necessary for easy mixing.
Cherry Nut Easter Egg 2
-------- ------------ --------------------------------
1/2 c. milk
1/2 stick butter or margarine
2 C(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

Preparation : 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 8 to 10 egg shapes
with hands coated in butter. Place on wax paper
covered cookie sheet. Chill several hours until firm. Melt
chocolate being careful not to scorch it. Frost egg with
melted chocolate. Decorate with butter cream icing.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces cream cheese
1/2 pound margarine
3 boxes powdered sugar
peanut butter -- to taste
coconut -- to taste
1 tablespoon butter
1 2 inch squar paraffin wax
1/4 teaspoon vanilla
8 ounces bitter

Mix margarine and cream cheese together with hands until well
Then add in 1 box of powdered sugar at a time. Until well blended
this takes a long time. Divide dough in half and add peanut butter
to one half and coconut to the other half mix extremely well. Shape
into little eggs or big eggs.
Melt chocolate and butter and wax in a heavy saucepan. Dip eggs
into chocolate to cover. Wax just gives the chocolate a shiny color
and helps the chocolate stick to the egg. Refrigerate until chilled
then decorate with favorite buttercream icing.
Easter Peanut Butter Eggs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 egg -- well beaten
1/8 Teaspoon salt
1 1/2 Cups peanut butter -- (1 1/2 to 2)
4 Cups powdered sugar -- (4 to 5)
1 Teaspoon vanilla
1 Hershey's chocolate bar
6 Ounces chocolate chips

Mix the eggs, salt, peanut butter, sugar and vanilla in order
Form dough into egg shapes. Melt the chocolate bar and the chocolate
chips in a double boiler. Dip egg shapes into chocolate mixture.
Arrange on waved paper until set. Decorate with Decorator Frosting.
Fondant Easter Eggs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter or margarine -- softened
1 teaspoon salt
14 ounces sweetened condensed milk
2 pounds powdered sugar -- plus
2 cups powdered sugar
food coloring -- assorted
lemon extract or
almond extract or
vanilla extract or
maple extract or
peppermint extract
1 pound chocolate candy coating
decorator frosting

In a large bowl, beat margarine and salt until fluffy. Gradually
in sweetened condensed milk, then 2 pounds powdered sugar until well
Divide into 4 equal portions. In med. bowls, tint each portion with
a few drops food coloring: flavor each portion with 1/2 teaspoon
desired flavoring.
On a smooth surface, knead 1/4 to 1/2 cup powdered sugar into
each portion until smooth. Shape into 4 or 6 eggs. Place on baking
sheets: cover and chill until firm, about 4 hours or overnight.
Insert a 2 pronged fork into the bottom of each chilled egg. Dip
into warm candy coating: let excess coating drip off. Place on waxed
paper lined baking sheets: let stand or chill until
firm. Decorate as desired with frosting. Store covered at room
temperature or in the refrigerator. If using vanilla flavored candy
coating, you may need to dip twice.
Chocolate Covered Easter Eggs
1/4 c Butter or margarine
5 1/4 oz Pkg. chocolate pudding
1/2 c Milk
1 lb Powdered sugar
1 ts Vanilla
1 c Walnuts;chopped
5 Squares unsweetened chocolate, melted and cooled
20 Miniature marshmellows
Assorted colored sugars
Melt butter in a 3 qt. saucepan. Stir in pudding mix; blend until
smooth.Gradually stir in milk. Cook over med. heat, stirring
constantly, until mixture is very thick and starts to boil. Cook
until mixture leaves the sides of the pan. Remove from heat.
Stir in powdered sugar and vanilla. Mix until smooth.
Stir in walnuts. Cool until mixture is stiff enough to hold its
shape. Shape mixture into 12 eggs, using about 2 T. for each.
Place on waxed paper-lined baking sheet. Refrigerate for 30 min.
Dip each egg in cooled chocolate. Place on a cooling rack over
waxed paper.
Arrange marshmallow flowers over eggs (be sure to place the
marshmallow on the eggs before the chocolate sets)
Cut mini marshmallows in thirds crosswise. Dip cut side of each
piece in colored sugar. Arrange 5 pieces, sugared side up, on each
egg to resemble flowers. Store in the fridge.
Easy Elegant Candy Eggs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 stick butter -- (4 oz.)
1 tsp. vanilla
2/3 c. sweetened condensed milk
6 c. confectioners' sugar
8 oz. unsweetened chocolate -- melted

Preparation : In large bowl of an electric mixer, cream butter until
light and fluffy. Add vanilla and condensed milk and beat
untilblended. Add two cups of sugar and beat until
blended. Add two additional cups of sugar and beat with mixer
until blended. If mixer is a heavy duty model, you may be able to
use it to blend in the remaining sugar. Otherwise, remove the bowl
from the mixer stand and using a wooden spoon,
beat in the remaining sugar. Remove mixture from bowl onto
clean counter surface and knead with your hands if necessary to make
a smooth, fondant consistency. Pinch off
about two tablespoons of the fondant and roll it between your
hands to form a smooth egg shape, slightly narrower at one end.
Place each egg on a cookie sheet covered with
waxed paper. Refrigerate a few hours or overnight to firm and
chill before dipping in chocolate adhere to the eggs.
Dip in chocolate according to directions that precede the recipe.
Moist, sweetened coconut may be added to the fondant to make coconut
cream eggs. For peanut butter eggs, make a
small yolk of about one tablespoon peanut butter and wrap in a
thin layer of fondant. Shape as directed for shaping plain eggs.
Coat with chocolate for plain eggs.
Candy Eggs Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Lbs. confectioners sugar
1 1/2 Tsp. vanilla
1 Pkg. Philadelphia cream cheese 8 oz.
1/4 Lb. butter room temperature
1/2 Tsp. salt
1 Can coconut
2 Tbsp. peanut butter
7 Blocks chocolate

Mix thoroughly sugar, vanilla, cheese, butter and salt. Divide in
half and add coconut to one half and peanut butter to
the other half. Mix thoroughly then shape into eggs or balls. Place
on cookie sheet and put in refrigerate until firm. To coat, melt
about 7 blocks chocolate and 1 shaving of paraffin from the smallest
end, about 1/8 inch thick for each block of chocolate.
Sugar Easter Eggs
Egg-shaped mold
pk Granulated sugar
Food coloring

1. Mix a little water with the granulated sugar to make it wet
enough to pack. Scoop the wet sugar into each half of plastic egg
2. Stiffly turn filled egg mold upside-down on several layers on
paper towel and remove egg mold.
3. Using a spoon, scoop out a half circle from one side of each
sugar egg, making sure that when the two sides are put together, the
scooped out Sections will match.

If you want your sugar egg to stand you will want to cut away the
bottom end of the sugar egg. Let dry overnight or until surface of
sugar eggs are hard.

4. When outer side of sugar eggs are hard, turn and scoop out
inside leaving the shell to measure about 1/4" in thickness.

5. Seam together the two egg halves using cake icing. Decorate
around seam and around hole opening to conceal rough edges. Finish
decorating sugar eggs and fill with your favorite candies.

* Color water with food coloring before mixing with sugar.
* Use cake decorating confections for decorating.
* Soak shredded coconut in green food coloring for grass.

Jell-O Pudding Eggs

1 package (4-serving size) chocolate flavor instant pudding
pie filling

1/3 cup boiling water

1/3 cup butter or margarine, softened

3 cups powdered sugar

1 package (8 squares) semi-sweet baking chocolate, melted

2 squares white baking chocolate (optional)

Stir pudding mix, boiling water and butter in a large bowl

Mix in powdered sugar by cupfuls, stirring until mixture
forms a
ball. Form
small tablespoonfuls of mixture into egg shapes about 1 1/2
inches long.
(Refrigerating mixture for 10 to 15 minutes will make it
easier to

Refrigerate eggs until firm, about 30 minutes.

Dip eggs into melted chocolate, and refrigerate on tray
lined with
paper until chocolate is firm, about 15 minutes. Drizzle
with white

To dip eggs: Pierce egg with wooden skewer. Dip into
then let
excess drip off before placing egg on waxed paper. Gently

Pastel eggs: Use vanilla flavor instant pudding and add a
drops of food
coloring to make filling pastel-colored. Dip in chocolate as


· Registered
8,401 Posts
Ohhhhhhhhh Thanks Dede !!!!!!!!!!!!!!!:D
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