Recipe - Homemade Easter Eggs (2 Varieties)

PEANUT BUTTER EGGS
1 pound Confectioner's sugar
1 pound Peanut butter
1 One half Sticks butter no
Substitutes
BUTTER CREAM EGGS
4 ounce Cream cheese
One half cup Butter
1 One half teaspoon Vanilla
5 cup Confectioner's sugar
CHOCOLATE COATING
One half Box semisweet chocolate
One half Box unsweetened chocolate
One fourth 1/3 slab
Parafin

Peanut Butter Eggs Mix together all ingredients. Form into small eggs.
Refrigerate a short time, about One half hour on wax paper covered cookie sheet.
Dip in hot Chocolate Coating, using a fork.

Butter Cream Eggs Cream together cream cheese, butter and vanilla. Knead
in sugar and form into eggs. Refrigerate a short time on wax paper covered
cookie sheet. Dip into hot Chocolate Coating, using a fork. Chocolate
Coating Melt ingredients in a double boiler. Keep over heat as you the
the center. Candies can be kep at room temperature for 45 days.

Recipe By : JanMary

From: Big Flavors Of The Hot Sun By Chr

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip