Easter Eggs 2

5 cups of dry fondant
6 tablespoons of hot water
1 teaspoon of vanilla
1/2 cup of melted butter (do not use oleo)

Mix 3 cups dry fondant, water and vanilla. Mix at low speed one minute, then on high four minutes. Add remaining fondant and melted butter. Beat at high speed until blended. Let sit for 30 minutes. Shape into eggs. Lay on cookie sheet covered with wax paper. Do not cover eggs. Let form crust for 1 hour, turn over for 1 more hour. Dip in melted chocolate. Be sure to use dipping chocolate. 1 cup dry coconut may be added for coconut cream eggs.

Easter Eggs 3

two 1 pound boxes of powdered sugar
2 sticks of butter or margarine
1 teaspoon of salt
1 small can of Carnation milk
1 package of chopped nuts
1 small bottle of maraschino cherries, drained
1 cup of coconut
1 can of crushed pineapple, well drained
one 12 ounce package of chocolate chips

Mix sugar, butter, nuts, cherries, pineapple and coconut. Add salt. Add milk to stick together, but not runny. Shape and allow to dry. Melt chocolate chips in double boiler. You can add shaved paraffin to chocolate chips to make chocolate shiny.

Dip shaped egg into melted chocolate and set out to dry. (Tupperware Pastry Sheet very helpful here.) When chocolate is set, eggs can then be personalized and decorated with icing.

NOTE: Large bowl necessary for easy mixing. Tupperware Fix-N-Mix is perfect for this!