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Maple Cream Easter Egg Recipe

Last post Apr 12, 2014 3:10 PM by Appy_Girl . 6 replies.


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  • Maple Cream Easter Egg Recipe

    I am looking for a tried and true Maple Cream Easter Egg recipe without nuts in it.  The local church used to make easter eggs and no longer do now. Thanks Nancy

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  • Re: Maple Cream Easter Egg Recipe

    MAPLE CREAM EGGS

     

    1/3 lb. butter
    4 oz. cream cheese
    1 c. nuts
    1 tsp. vanilla
    1 1/2 lbs. powdered sugar
    2 tsp. maple flavoring

     

    Mix until well blended. Chill for several hours. Shape and let set overnight, then coat with chocolate.

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  • Re: Maple Cream Easter Egg Recipe

    Maple Cream Eggs

     

     

    INGREDIENTS
    1 cup butter (no substitutes), softened
    3 1/2 cups confectioners’ sugar
    3 tablespoons maple flavoring
    2 cups chopped walnuts
    2 cups semisweet chocolate chips
    1 cup butterscotch chips

     

     

    DIRECTIONS
    In a mixing bowl, cream the butter, sugar and maple flavoring until smooth. Stir in walnuts. Shape into “eggs:; place on waxed paper-lined baking sheets. Freeze until firm.
    In a microwave or heavy saucepan, melt the chips; dip balls and place on waxed paper-lined baking sheets. Refrigerate until hardened. Store in the refrigerator

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    Taste of Home Field Editor. Blogger & Photographer.  http://nutmegdisrupted.com/

     

     

  • Re: Maple Cream Easter Egg Recipe

    Hi: Below is my Easter Egg Recipe.   I would just amend it.

    Leave out the yellow food colouring

    Add a Tsp. or 2,  (according to taste)

    But beside that just follow the recipe.

     

    Chocolate Cream-Filled Easter Eggs



    Serves: 20
    Source: Kathy Bond
    Effort:
    Comments: These are great!  I think they are just as good as Laura Secord makes.

    Ingredients:
     1                      Can      Sweetened Condensed Milk1                      Cup      Softened Butter1                      Tbsp.    Corn Syrup2                      Tsp.      Salt2                      Tsp.      Vanilla11-12                Cups    Icing Sugar                                    Yellow Food Colouring                                    Dipping Chocolate (recipe follows)  
    Instructions:

    1.  In a large bowl mix together Condensed Milk, Butter, Corn Syrup, Salt and Vanilla. 2.   Add Icing Sugar in 3 to 4 batches, stirring well after each addition.  3.     Mix well. 4.     Knead with hands until mixture holds shape and is smooth and pliable. 5.     Divide mixture into four. 6.     Colour one-quarter yellow for yolks 7.     Form into 20 small balls, (approx. ¾ oz.each). 8.     Set aside. 9.     Form the remaining mixture into 20 larger balls, (approx. 2 ½ oz. each). 10.  Flatten a large ball in palm of hands. 11.  Place a small yellow ball in centre. 12.  Shape white mixture around yellow ball, to form an egg shape. 13.  Repeat with remaining balls. (Total weight of each egg should be about 3 ½ oz.) 14.  Place eggs on tray. 15.  Cover well with plastic wrap so they do not dry out. 16.  Chill in refrigerator at least 4 hours until firm. 17.  Prepare dipping chocolate 18.  Use a fondue fork to dip eggs. 19.  Coat well, then gently tap fork to remove excess chocolate. 20.  Place eggs on waxed paper-lined tray. 21.  Place in a cool place for a few minutes until chocolate is firm. 22.  Decorate as desired with Ornamental Icing (recipe follows), being sure to cover mark made by fork. 23.  Wrap eggs in plastic wrap or place in plastic bags and tie with coloured ribbon.    Dipping Chocolate: 2    Lbs.            Semi-sweet Chocolate (in squares or pieces)2    oz.              Parafin Instructions: 1.   Place Chocolate and Paraffin in a bowl over hot, not boiling water 2.   Stir constantly, scraping down sides to chocolate melts evenly. 3.   Remove bowl from hot water, when melted chocolate reaches 42 “C”/108 “F”. 4.  Stir frequently until chocolate cools to 30”C”/86 “F”, then stir a few minutes longer. 5.   (If temp. drops too low, rewarm chocolate by sitting pan in a bowl of warm water to try to maintain the 30 “C”/86 “F” dipping temperature). Ornamental Icing: 1    Lb.             Icing Sugar ½   Tsp.            Cream of Tartar3                      Egg Whites½   Tsp.            Vanilla              . 1.   Combine ingredients in mixer bowl and beat until very stiff. 2.   Tint as desired with food colouring. 3.   Keep container covered with a damp cloth while working with icing, as it dries quickly.. 4.   Makes 2 cups.

     

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  • Re: Maple Cream Easter Egg Recipe

    For your info, parafin is NOT an edible product.

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  • Re: Maple Cream Easter Egg Recipe

    Just as a correction and for your information:   while i do not put parafin in anything this is part of the food safety information:

    • Food-grade paraffin wax:
      • Shiny coating used in candy-making; although edible, it is nondigestible, passing right through the body without being broken down
      • Coating for many kinds of hard cheese, like Edam cheese
      • Sealant for jars, cans, and bottles
      • Chewing gum additive

    So, it IS edible,,,just wont digest at all, giving no food value.

     

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  • Re: Maple Cream Easter Egg Recipe

    Redawna, That looks fabulous>  I have a good friend on the L/c chat  that enters a Maple contest every year, I am going to share your recipe with her.

    Thanks so much for sharing it with us

    Janie

    Happy Easter

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