---------- Recipe via Meal-Master (tm) v8.00

      Title: EASTER EGGS
 Categories: Easter, Candies
      Yield: 24 servings

    1/4 lb Butter
      2 pk Vanilla pudding mix
    1/2 c  Milk
      1 lb Confectioners sugar
      1 ts Vanilla
           Melted chocolate to coat

  Melt butter.  Add pudding and stir until blended. Add milk and stir well.
  Cook over low heat, stirring constantly. Let boil for two minutes while
  stirring.  Remove from heat and add sugar and vanilla, stirring until
  smooth.  Set aside to cool.  When cool enough to handle, shape into eggs.
  Chill thoroughly. When cold, coat eggs with chocolate.

  BUTTERSCOTCH EGGS: can be made by substituting butterscotch pudding and
  adding 1 tsp. maple flavoring and 1/2 cup chopped nuts.

  CHERRY EGGS: are made by adding 1 tsp. almond flavoring and 1/2 cup diced
  cherries, well drained.

  CHOCOLATE NUT EGGS: can be made by substituting chocolate pudding and
  adding 1 tsp. vanilla and 1/2 cup chopped pecans.

  *NOTE* The eggs should be stored in layers of waxed paper in the
  refrigerator.  They can be reshaped, if necessary, once they have chilled.

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---------- Recipe via Meal-Master (tm) v8.00

      Title: EASTER EGGS
 Categories: Easter, Candies
      Yield: 6 servings

      3 oz Cream cheese, softened
  2 1/2 c  Powdered sugar
    1/2 ts Flavored extract
           Food coloring

  May use any flavor of extract.
  Mix cream cheese, powdered sugar, and extract in bowl with mixing spoon.
  Stir in 1 or 2 drops of food coloring if desired. Chill 30 minutes. Form
  rounded with teaspoons of mixture into egg shapes. Roll in colored sugar.
  Cover baking sheet with wax paper. Place sugar coated eggs on sheet. Chill
  until set, 30-40 minutes. Store in refrigerator.

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