Easter Eggs
Famously fabulous, these are the sweeties we gobbled up every Easter Sunday. Except Beth, who would save hers –what will-power! It only makes sense to double the recipe so you aren’t left eating the leftover half-can of condensed milk as a
midnight snack . . . Mom's notes on her copy "1928 recipe".
.
1 1/2 lb. icing sugar (4 to 6 cups)
1/2 can Eagle Brand condensed milk
3 tbsp. corn syrup
1/4 lb. butter
2 tsp. vanilla
Combine in large mixing bowl. Squeeze and knead like bread until it’s soft and pliable and can be shaped into a smooth ball. If necessary, add more dry or wet ingredients.
few drops yellow food colouring
Divide the dough into two bowls – one should hold about 1/3 of the mixture. Colour the smaller one by adding a few drops of yellow food colouring and squeezing it into the
dough.
Shape the yellow dough into small round balls. Take a larger piece of the white dough and flatten it in your hand, then wrap the white around the yellow – like the white of an egg around the yolk.
Refrigerate on waxed paper on a cookie sheet.
1 lb. semi-sweet chocolate squares
1/4 strip paraffin wax
Melt chocolate and wax in top of double boiler and, keeping it warm, tilt the pan a little so that the chocolate is deeper. Dip the cold eggs in the chocolate using a fork, in and out as quickly as possible. Set the coated egg back onto waxed paper and refrigerate again.
Prepare coloured icing a little thicker than usual and decorate with cake decorator. Mom always put rosettes and tulips and other pretty flowers on them.
The recipe can be doubled or you can add other flavours to make peppermint patties, cherry centres, nuts, coconut, lemon, chocolate cream, etc. Store in the refrigerator.
I remember one year when Mom had leftover chocolate, and we dipped everything in sight! Marshmallows, grapes, bananas... and we joked about tying our aprons tight or they'd be in that chocolate pot too!
midnight snack . . . Mom's notes on her copy "1928 recipe".
.
1 1/2 lb. icing sugar (4 to 6 cups)
1/2 can Eagle Brand condensed milk
3 tbsp. corn syrup
1/4 lb. butter
2 tsp. vanilla
Combine in large mixing bowl. Squeeze and knead like bread until it’s soft and pliable and can be shaped into a smooth ball. If necessary, add more dry or wet ingredients.
few drops yellow food colouring
Divide the dough into two bowls – one should hold about 1/3 of the mixture. Colour the smaller one by adding a few drops of yellow food colouring and squeezing it into the
dough.
Shape the yellow dough into small round balls. Take a larger piece of the white dough and flatten it in your hand, then wrap the white around the yellow – like the white of an egg around the yolk.
Refrigerate on waxed paper on a cookie sheet.
1 lb. semi-sweet chocolate squares
1/4 strip paraffin wax
Melt chocolate and wax in top of double boiler and, keeping it warm, tilt the pan a little so that the chocolate is deeper. Dip the cold eggs in the chocolate using a fork, in and out as quickly as possible. Set the coated egg back onto waxed paper and refrigerate again.
Prepare coloured icing a little thicker than usual and decorate with cake decorator. Mom always put rosettes and tulips and other pretty flowers on them.
The recipe can be doubled or you can add other flavours to make peppermint patties, cherry centres, nuts, coconut, lemon, chocolate cream, etc. Store in the refrigerator.
I remember one year when Mom had leftover chocolate, and we dipped everything in sight! Marshmallows, grapes, bananas... and we joked about tying our aprons tight or they'd be in that chocolate pot too!