Easter Recipes

Coconut Easter Egg Candy

COCONUT FILLING
8 oz. cream cheese, softened
1/2 lb. butter
3 tsp. vanilla*
2 1/2 lb. powdered sugar
3 c. flaked coconut
Mold dough into an egg shape (large or small ones). Place egg(s) on waxed paper; refrigerate 2 to 3 hours.

DIPPING
1/2 lb. baking chocolate
1/4 block paraffin, chopped or shaved
(add slowly)

Mix in double boiler until blended, then dip eggs and chill to harden. Use colored icing for decoration on top of egg.

Chocolate Covered Easter Eggs

2 lbs. confectioners' sugar
1 stick oleo
8 oz. cream cheese

Soften oleo to room temperature. Cream together oleo and cream cheese. Add confectioners' sugar and any additional flavorings. Shape into eggs. Place on cookie sheet lined with waxed paper. Chill in refrigerator at least 2 hours or overnight. Coat with chocolate.

COATING
1 pkg. chocolate chips
1 cake paraffin wax

Melt together in top of double boiler. Dip eggs into chocolate mixture to coat. Yield: approximately 2 dozen small eggs.

Butter Cream Easter Egg Candy

1 (8 oz.) pkg. cream cheese
1/4 lb. butter, creamed
1 tsp. vanilla
2 boxes confectioners sugar

Cream cheese, butter and vanilla. Add sugar, shape and refrigerate for 2 hours before coating with Easter egg coating.

More Recipes for Easter
Coconut Candy Easter Eggs
Easter Basket
Easter Basket Cake
Easter Bread
Easter Breakfast Ham & Egg Casserole
Easter Egg Dye
Easter Nest Treats
Natural Easter Egg Dye
Resurrection Cookies
Sweet and Sour Ham Sauce

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