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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Butter Cream Easter Eggs Recipe

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This recipe for Butter Cream Easter Eggs is from Cowbell in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 sticks real butter
1 Tbs. vanilla flavor (or maple, coconut, lemon etc.)
2 lbs (8 cups) powdered sugar
24 oz. chocolate candy coating or chocolate chips
Directions:
Directions:
Cream butter and extract till fluffy then add sugar to form dough. At this point you can divide dough and knead in coconut to form coconut cream eggs, cocoa for chocolate cream eggs, nuts for nut cream, food color to form pastel creams. Form into egg shapes. Drizzle or dip in melted candy coating or melted chocolate chips. Dry on waxed paper. Sprinkle with nuts or sprinkles if desired.
Personal Notes:
Personal Notes:
An Easter tradition that has created "sweet" memories.

 

 

 

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