| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Easter, Candies |
24 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Butter |
| 2 |
pk |
Vanilla pudding mix |
| 1/2 |
c |
Milk |
| 1 |
lb |
Confectioners sugar |
| 1 |
ts |
Vanilla |
|
|
Melted chocolate to coat |
INSTRUCTIONS
Melt butter. Add pudding and stir until blended. Add milk and stir well.
Cook over low heat, stirring constantly. Let boil for two minutes while
stirring. Remove from heat and add sugar and vanilla, stirring until
smooth. Set aside to cool. When cool enough to handle, shape into eggs.
Chill thoroughly. When cold, coat eggs with chocolate.
BUTTERSCOTCH EGGS: can be made by substituting butterscotch pudding and
adding 1 tsp. maple flavoring and 1/2 cup chopped nuts.
CHERRY EGGS: are made by adding 1 tsp. almond flavoring and 1/2 cup diced
cherries, well drained.
CHOCOLATE NUT EGGS: can be made by substituting chocolate pudding and
adding 1 tsp. vanilla and 1/2 cup chopped pecans.
*NOTE* The eggs should be stored in layers of waxed paper in the
refrigerator. They can be reshaped, if necessary, once they have chilled.
Posted to MM-Recipes Digest V4 #10 by maintech@ne.infi.net on Mar 29, 99
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