| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | Canadian | Chocolate, Candies, Canadian | 32 | Eggs |
INGREDIENTS
| 1 | c | Butter; softened |
| 3 | lb | Icing sugar |
| 2/3 | c | Condensed milk |
| 1 | tb | Vanilla |
| 1/2 | ts | Salt |
| 1 | lb | Semisweet chocolate,chopped |
| 2 | tb | Vegetable shortening |
| 2 | lb | Icing sugar |
| 1 | c | Vegetable shortening |
| 1/2 | c | Milk |
| Food colouring (optl) |
INSTRUCTIONS
ICING To increase variety, divide dough into four portions and use extra flavors. In a large bowl, beat butter until fluffy; gradually beat in icing sugar, milk, vanilla and salt. On work surface, knead until smooth. Shape into 32 eggs. Refrigerate for 1 hour or until firm. In ;bowl over ;hot (not boiling) water, melt chocolate with shortening; remove from heat. Using 2 forks, dip 1 egg into chocolate to coat; shake off excess. Repeat with remaining eggs. Place on waxed paper-lined baking sheets; refrigerate until chocolate is set. Icing: In a large bowl, gradually beat sugar into shortening until fluffy. Beat in milk until smooth. Divide into batches; beat in food colouring (if using). Decorate eggs. Extra Flavors: (per one-quarter of egg mixture) Chocolate: beat in 1 tbsp unsweetened cocoa powder Maple Walnut: add 2 tbsp chopped walnuts and 1/2 tsp maple extract Citrus: beat in 1 tbsp grated orange rind. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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