Recipes Discovered - Recipes

Read my review of this recipe.

Ingredients:

• 1 pound powdered sugar
• 8 ounces cream cheese
• 18 ounces peanut butter
• Chocolate wafers (melting chocolate used for candy making)
• Paraffin wax (Baker’s wax, cooking wax)

Directions:

Mix all ingredients in a large bowl until well combined. Scoop mixture using a medium cookie scooper (1 1/2 tablespoons), and roll into an egg shape. Allow to dry on wax paper or parchment paper before dipping in chocolate.

Melt chocolate and wax over a double boiler. Roll eggs in melted chocolate and allow to harden on wax paper or parchment paper. You will need 1 pound of chocolate and 2 ounces of wax per 100 eggs.

Makes 3 dozen eggs.

Nutrition:

Substitutions:

These eggs are a little richer and creamier than the original peanut butter eggs.

Recipe courtesy of Sharon Gibbons.

Read my review of this recipe.

Ingredients:

• 2 pounds powdered sugar
• 1/2 teaspoon salt
• 3/4 cup vegetable shortening or 1 1/2 sticks butter, softened
• 1/2 cup light karo syrup
• 1 teaspoon vanilla
• 18 ounces creamy peanut butter
• Evaporated milk, to moisten (approximately 1/4 cup)
• Chocolate wafers (melting chocolate used for candy making)
• Paraffin wax (Baker’s wax, cooking wax)

Directions:

Mix all ingredients in a large bowl until well combined. Scoop mixture using a medium cookie scooper (1 1/2 tablespoons), and roll into an egg shape. Allow to dry on wax paper or parchment paper before dipping in chocolate.

Melt chocolate and wax over a double boiler. Roll eggs in melted chocolate and allow to harden on wax paper or parchment paper. You will need 1 pound of chocolate and 2 ounces of wax per 100 eggs.

Makes 4 dozen eggs.

Nutrition:

Substitutions:

These eggs are a little sweeter than the updated peanut butter eggs.

I used butter this year instead of shortening, and I think the eggs are a little tastier this way.

Recipe courtesy of Sharon Gibbons.

Read my review of this recipe.

Ingredients:

• 5 pounds powdered sugar
• 24 ounces cream cheese
• 1 1/2 cups butter (3 sticks), softened
• 1 tablespoon coconut extract
• 1/3 cup light karo syrup
• 28 ounces shredded coconut
• 1/4 teaspoon salt
• Chocolate wafers (melting chocolate used for candy making)
• Paraffin wax (Baker’s wax, cooking wax)

Directions:

Mix all ingredients in a large bowl until well combined. Scoop mixture using a medium cookie scooper (1 1/2 tablespoons), and roll into an egg shape. Allow to dry on wax paper or parchment paper before dipping in chocolate.

Melt chocolate and wax over a double boiler. Roll eggs in melted chocolate and allow to harden on wax paper or parchment paper. You will need 1 pound of chocolate and 2 ounces of wax per 100 eggs.

Makes 9 dozen eggs.

Nutrition:

Substitutions:

Add some chopped and drained maraschino cherries for coconut cherry eggs!

Recipe courtesy of Sharon Gibbons.

Read my review of this recipe.

Ingredients:

• 2 pounds powdered sugar
• 8 ounces cream cheese
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup chopped maraschino cherries, well drained
• 1 cup chopped walnuts (optional)
• Chocolate wafers (melting chocolate used for candy making)
• Paraffin wax (Baker’s wax, cooking wax)

Directions:

Mix ingredients in a large bowl until well combined, adding the cherries and walnuts last. Scoop mixture using a medium cookie scooper (1 1/2 tablespoons), and roll into an egg shape. If eggs are too sticky, dust hands in powdered sugar before rolling. Allow to dry on wax paper or parchment paper before dipping in chocolate.

Melt chocolate and wax over a double boiler. Roll eggs in melted chocolate and allow to harden on wax paper or parchment paper. You will need 1 pound of chocolate and 2 ounces of wax per 100 eggs.

Makes 3 dozen eggs.

Nutrition:

Substitutions:

One large jar of maraschino cherries is about 1 cup chopped.

Recipe courtesy of Sharon Gibbons.

Read my review of this recipe.

Ingredients:

• 2 pounds powdered sugar
• 1/2 teaspoon salt
• 3/4 cup vegetable shortening or 1 1/2 sticks butter, softened
• 1/2 cup light karo syrup
• 1 teaspoon vanilla
• 6 ounces cream cheese
• Chocolate wafers (melting chocolate used for candy making)
• Paraffin wax (Baker’s wax, cooking wax)

Directions:

Mix all ingredients in a large bowl until well combined. Scoop mixture using a medium cookie scooper (1 1/2 tablespoons), and roll into an egg shape. Allow to dry on wax paper or parchment paper before dipping in chocolate.

Melt chocolate and wax over a double boiler. Roll eggs in melted chocolate and allow to harden on wax paper or parchment paper. You will need 1 pound of chocolate and 2 ounces of wax per 100 eggs.

Makes 3 dozen eggs.

Nutrition:

Substitutions:

I used butter instead of shortening this year, and I think the eggs have a better flavor this way.

Recipe courtesy of Sharon Gibbons.