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Chef's Corner Every Cook's favorite place! Post your recipes, share your cooking tips and ideas, etc.


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  #41  
Old 02-17-2014, 09:54 AM
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Re: Makin' Candy Easter Eggs

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Originally Posted by rgcraig View Post
Peanut Butter Eggs

2 sticks butter - room temp
1 jar peanut butter
Cream together - add powdered sugar (about 1 1/2 to 1 3/4 lbs) until firm consistency - should be creamy, but firm without crumbling.

Form in the shape of a egg - place on cookie sheet and put in freezer for a short time or fridge for one hour.

Melt 4 - 5 oz. Hershey bar's with 1/2 stick of paraffin in a double broiler. Use a long two-prong fork and roll in chocolate, place on waxed paper to dry. Decorate as creatively as you desire. Yield 24

Buttercream eggs
2 stick butter - room temp
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Almost two pounds of powdered sugar - make firm, but not crumbly.

If you get either too stiff just add a little more butter to soften up so it's not crumbly.

Place in fridge to firm up. Melt one bag of white chocolate chips and 1/2 stick of paraffin. Dip. Yield 12
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  #42  
Old 02-17-2014, 10:27 AM
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Re: Makin' Candy Easter Eggs

My husband would probably love these!
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