MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Easter Eggs
 Categories: Candies
      Yield: 6 servings

    1/4 lb Butter
      8 oz Cream cheese
           Add:
    1/2 ts Salt
  1 1/2 ts Vanilla
  1 1/2 c  Peanut butter or coconut
      4 c  Confectioner's sugar

  Soften and mix together butter and cream cheese.

  Place in refrigerator to chill.  Form into egg or ball shape.  Dip in
  melted chocolate coating.
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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Choco-Peanut Butter Easter Eggs
 Categories: Holiday, Candies
      Yield: 6 servings

      1 lb Confectioners sugar
      6 oz Semisweet choco coating
      3 oz Cream cheese softened
      1 ts Vanilla
      2 tb Hot water (2 or 3)
           Dash of salt
      2 lb Real milk chocolate melted

  Blend confectioners sugar, semisweet chocolate flavored compound
  coating, cream cheese, vanilla, hot water, and salt together with
  mixer.  Divide mixture in half. To one half add 2 TBS. peanut butter
  and form into small eggs. Repeat with remaining half or leave plain
  for basic Chocolate Easter Eggs.  Dip in melted chocolate; decorate
  if desired.

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Pennsylvania Dutch Coconut Easter Eggs
 Categories: Penn-dutch, Candies, Easter
      Yield: 60 servings

    3/4 c  Mashed potatoes; unsalted
      2 c  Flaked coconut; fresh or
           Dried
    1/2 ts Salt
      1 ts Vanilla extract
  3 1/2 c  Confectioner's sugar
      8 oz Semisweet chocolate
      1 tb Vegetable oil

    In mixing bowl,mix potato,coconut,salt and vanilla.Gradually mix in
  sugar.Cover; refrigerate overnight.Shape into 1/2 tbs.size eggs.Heat
  chocolate and oil until chocolate melts.Dip eggs into chocolate oil
  mixture.Set aside on wax paper in refrigerator to harden.Makes about
  60..

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Fruit and Nut Easter Eggs
 Categories: Easter, Candies
      Yield: 12 servings

  2 1/4 c  SUGAR
      1 c  Light corn syrup
    3/4 c  Hot water
    1/2 lb Marshmallow creme
    1/2 c  Shortening, melted
    1/4 c  Confectioners sugar
      2 c  Candied fruit
           Nuts
           Dipping chocolate

  In saucepan, cook sugar, syrup and water to 265 degrees. Add
  marshmallow creme and beat until almost firm. Add melted shortening,
  confectioners sugar, candied fruit, and nuts. Mix well, shape eggs by
  hand and dip. Will keep 6-8 months. Improves as it ripens.

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