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Marshmallow Easter Eggs
Mix gelatin and cold water. Set aside until water is absorbed. Combine sugar, hot water, 1/2 cup of the Karo syrup and cook to the soft ball stage (240 degrees). Cool a few minutes. Beat with mixer at full speed. Add the remaining Karo syrup and all of the gelatin mixture, 1 tablespoon at a time. Beat 7 to 8 minutes after the last addition of the gelatin. Add vanilla. Pour into a well greased 7 x 9 inches pan and chill thoroughly. Dust hands with cornstarch. Spoon marshmallow out of pan and form eggs. Brush excess cornstarch off and let dry for 1/2 hour on waxed paper. Pour melted milk chocolate over eggs and let set. Refrigerate for easier handling.
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Category:
Easter
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Marshmallow Easter Eggs 2
Put gelatin in top of double boiler; add cold water. When gelatin softens, add boiling water and stil well. Add sugar and salt. Put over boiling water and stir until sugar dissolves completely.
Pour into large bowl of electric mixer and beat at high speed until misture is thick but not as stiff as beaten egg whites. Add vanilla.
Meanwhile, spread flour 2" deep in a large pan. Push an egg (in shell) into the flour at intervals, making hollow spaces in which to mold the marshmallow mixture.
Drop marshmallow mixture into the flour molds. Sprinkle flour lightly over top and put in cold place until set. Remove mixture from one mold and you have a half-egg. Trim the flat side of marshmallow half-egg to make it even. You can dip it in melted chocolate to cover and decorate with Regal Icing.
Or you can put two halves together to make an egg, as follows: Dip the rounded part of a half-egg in melted chocolate; set aside to cool, flat (uncoated) side down. Trim flat side of second half-egg (to make it even), lift from mold and completely coat with chocolate. Quickly press its flat side against the flat side of the cooled half-egg and you have a whole egg. The chocolate will hold it together.
When chocolate-coated eggs are cool, trim with Regal Icing put through cake decorator tube. Make ruffles around them to cover seam where the two halves join and to provide decoration. Write names of children on their eggs with the icing, or decorate with tiny designs pressed through fine tips of a cake decorator tube. Frosting my be left white or tinted in pastel colors. Makes 13 eggs (or 26 half-eggs).
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Category:
Easter
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Natural Egg Easter Dyes
Wash eggs in mild soapy water to remove oily coating which could prevent dye from adhering. Simmer for 20 minutes. Spring Chicken Yellow: Add tumeric to boiling water, stir until dissolved. Add vinegar. Easter Bunny Brown: Add heaping Tbsp heaping instant coffee to boiling water, stri to dissolve. Add vinegar. Seren"dip"ity: Try boiling eggs with one of the lsited ingredients. Add 1/4 tsp vinegar to water.
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Category:
Easter
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Peanut Butter Eggs
Mix well together, and chill make into egg shape or can be put in peanut butter cup mold or papers. Dip in Melted Chocolate coating. Put in Freezer for a few minutes. Good Luck and Enjoy from Joni in S.Jersey
Per serving (excluding unknown items): 74 Calories; 5g Fat (61% calories from fat); 3g Protein; 5g Carbohydrate; 0mg Cholesterol; 52mg Sodium.
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Category:
Easter
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Pudding Easter Eggs
Boil all the above for 2 minutes, stirring constantly. take off heat and add 1 pound of powdered sugar, mix well. You may add 1 cup of peanut butter or 1 cup coconut, or 1 cup of nuts,or candied fruit. Cool and shape into eggs. Chill. Then coat with chocolate. You can decorate or roll into crushed nuts,coconut, or sprinkles. Keep in airtight containers.
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Category:
Easter
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