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Easter Recipes
Chocolate Easter Eggs
INGREDIENTS
1 C. butter; softened
3 lb. powdered sugar
2/3 C. condensed milk
1 T. vanilla
1/2 t. salt
1 lb. semisweet chocolate, chopped
2 T. vegetable shortening
Icing
2 lb. powdered sugar
1 C. vegetable shortening
1/2 C. milk
Food coloring (optional)
Make: About 32 eggs.
PREPARATION
1. 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.
2. In a 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 coloring (if using). Decorate eggs.
Extra Flavors: (per one-quarter of egg mixture)
Chocolate: beat in 1 T. unsweetened cocoa powder
Maple Walnut: add 2 T. chopped walnuts and 1/2 t. maple extract
Citrus: beat in 1 T. grated orange rind.
