ALMOND PASTE

ANGEL FOOD CANDY #1 & #2

CHERRY NUT EASTER EGG

CHERRY NUT EASTER EGGS

CHOCOLATE COVERED EASTER EGGS

CHOCOLATE CREAM EASTER EGGS

CHOCOLATE FILLED EASTER BASKETS

CHOCOLATE & CREAMY PECAN PRALINES

CHOCOLATE RUM TRUFFLE GATEAU

COCONUT CREAM EASTER EGGS

COCONUT CREAM EGGS

COCONUT & PEANUT BUTTER EASTER EGGS

CREAMY EASTER EGGS

DIABETIC EASTER FUDGE

DIPPED CHOCOLATE ALMOND SPOONS

DOUBLE CHOCOLATE FUDGE

EASTER EGG CANDIES

EASTER EGGS COCONUT CREAM

EASTER EGGS 1

EASTER EGGS 2

EASTER EGGS 3

EASTER EGGS 4

ALMOND PASTE    >Back to Top<

3 cups blanched almonds
4 cups sifted confectioners' sugar
3 egg whites
1 teaspoon almond extract

Grind almonds in a blender. Thoroughly mix in confectioners sugar. Beat egg whites slightly, then stir into the almond mixture. Add almond extract or rose water, using your hands to blend the heavy mixture. Roll out, and use as directed. Makes 2 cups (12 Servings)

Nutrition at a glance: per serving: Calories 374; Protein 8 grams; Total Fat 18 grams; Sodium 14 milligrams; Cholesterol 0 milligrams; Carbohydrates 49 grams; Fiber 4 grams

ANGEL FOOD CANDY   # 1  >Back to Top<

1 cup Sugar
1 cup Dark corn syrup
1 tablespoon Vinegar
1 tablespoon Baking soda
1 pound Chocolate almond bark, melted

In a heavy saucepan, combine sugar, corn syrup and vinegar. Cook over medium heat, stirring constantly, until sugar dissolves. Cook without stirring until the temperature reaches 300 (hard crack stage) on a candy thermometer. Do not overcook.

Remove from the heat and quickly stir in baking soda. Pour into a buttered 13 x 9 x 2 -inch baking pan. When cool, break into bite-size pieces. Dip into melted chocolate; place on waxed paper until the chocolate is firm. Store candy tightly covered. Yield: 1-1/2 pounds

Angel Food Candy # 2

2 T. melted butter
1 c. Dark Corn Syrup
1 c. granulated sugar
1 T. cider vinegar
1 T. baking soda
6 oz. semi-sweet chocolate chips
1 T. shortening

Line a 9x13 pan with aluminum foil. Brush with melted butter and set aside.

In a large pot, mix corn syrup, sugar, and vinegar. Cook on stove top over med-high heat until it reaches hard crack stage, 300 degrees F. DO NOT STIR.

As soon as the temperature reaches 300 degrees, stir in the baking soda, mixing quickly. DON'T bang the pan around too much. This needs to be light and airy. Think 'soufflé.'

Pour this mixture into the foil-lined pan. DO NOT SPREAD IT. Let it rise, and leave it alone while it cools to room temperature.

Angel Food Candy # 3

1-1/2 teaspoons butter, softened
1 cup sugar
1 cup dark corn syrup
1 tablespoon white vinegar
1 tablespoon baking soda
1/2 pound white candy coating, melted
1/2 pound dark chocolate candy coating, melted

Butter a 13-in. x 9-in. pan with butter; set aside. In a large heavy saucepan, combine the sugar, corn syrup and vinegar. Cook and stir over medium heat until sugar is dissolved. Cook, without stirring, until a candy thermometer reads 290° (soft-crack stage).

Remove from the heat; stir in baking soda. Pour into prepared pan but do not spread; cool. Break into pieces.

Dip each candy halfway into white candy coating; allow excess to drip off. Place on waxed paper-lined baking sheets until set. Dip plain half of candies into dark chocolate coating; allow excess to drip off. Return to waxed paper until set. Store in an airtight container. Yield: 1-1/2 pounds.

Angel Food Candy (aka Sponge Candy) #4

1 cup sugar
1 cup dark corn syrup
1 tablespoon vinegar
1 tablespoon baking soda
2-3 cups semi-sweet chocolate chips
2-3 tablespoons canola oil

Generously coat an 8x8" pan with cooking spray; set aside. In medium size saucepan, combine sugar, corn syrup, and vinegar. Using medium-high heat, stir constantly until sugar is dissolved and mixture has started to bubble. Attach candy thermometer to pan and continue to cook mixture to 300 degrees, without stirring. Remove from heat and quickly stir in baking soda just until well combined and evenly colored throughout. Pour immediately into prepared pan and leave undisturbed. Don't spread or smooth it in the pan; it will even out on its own. It's normal for the mixture to rise and then fall some in the pan. Let cool completely. Flip pan over and shake gently to remove block of candy. Use a knife to cut and jab candy into pieces. Pieces will be irregular shapes.

In microwave-safe bowl, combine 2 tablespoons canola oil and 2 cups chocolate chips. Cook at full power in microwave, stopping and stirring in 20 second intervals just until completely melted (approx. 60 seconds total). Dip 1/3 to 1/2 of each candy piece in melted chocolate and place on parchment or wax paper until cool and hardened. Melt remaining chocolate chips and oil, if needed. Store in airtight container.

CHERRY NUT EASTER EGG    >Back to Top<

1/2 cup milk
1/2 stick butter or margarine
2 packages (3 ounces each) vanilla pudding and (not instant)
1 (9 ounce) jar maraschino cherries
1 cup pecans or walnuts, finely chopped
1 to 2 pounds confectioners' sugar
1 pound chocolate, melted

Cut cherries in half; drain well on paper towels. Cook milk, butter and pudding in a medium saucepan on low heat until well blended and thick. Remove from stove and add cherries, nuts and enough sugar to make a thick consistency. Form the mixture into 8 to 10 egg shapes with hands coated in butter. Place on wax paper covered cookie sheet. Chill several hours until firm. Melt chocolate being careful not to scorch it. Frost egg with melted chocolate. Decorate with a buttercream icing.

CHERRY NUT EASTER EGGS    >Back to Top<

1/2 cup milk
1/2 stick butter or margarine
6 ounces vanilla pudding and filling (not instant)
9-ounce jar maraschino cherries
1 cup finely chopped pecans or walnuts
1 pound to 2 pounds confectioners' sugar
1 pound chocolate, melted

Cut cherries in half, and drain well on paper towels. Cook milk, butter and pudding in a medium saucepan on low heat until well blended and thick. Remove from stove and add cherries, nuts and enough sugar to make a thick consistency.
Form the mixture into 10 egg shapes with hands coated in butter. Place on waxed paper. Chill several hours until firm. Melt chocolate. Dip egg in chocolate and place back on waxed paper to dry.

CHOCOLATE COVERED EASTER EGGS    >Back to Top<

2 pounds Confectioners' sugar
1 stick oleo
8 ounces cream cheese

Coating:
1 package chocolate chips
1 cake paraffin wax

Soften oleo to room temperature. Cream together oleo and cream cheese.

Add confectioners' sugar and any additional flavorings. Shape into eggs.

Place on cookie sheet lined with waxed paper. Chill in refrigerator at least 2 hours or overnight. Coat with chocolate. Melt together in top of double boiler. Dip eggs into chocolate mixture to coat. Servings: 2 dozen

CHOCOLATE CREAM EASTER EGGS    >Back to Top<

1 package Betty Crocker white frosting mix
5 tablespoons soft butter
3 tablespoons flour
2 tablespoons hot water
1/2 cup candied fruit or 1/2 nuts, chopped (optional)
Chocolate Fudge Frosting mix

Combine frosting mix with soft butter, flour, water and if desired, chopped fruit or nuts. Knead 20-30 times on board lightly dusted with confectioners sugar. Divide and shape into 8 eggs; chill. Coat eggs with Chocolate Fudge Frosting mix by dipping egg into frosting, ending with a swirl on top. (Recipe is on the box.) Keep frosting mix over hot water while dipping the eggs. Decorate with white frosting mix tinted with pastel colors.

CHOCOLATE FILLED EASTER BASKETS    >Back to Top<

2/3 cup butter
1 cup light brown sugar
3/4 cup granulated sugar
2 large eggs
1 teaspoon almond extract
2-3/4 cups sifted flour
2-1/2 teaspoons baking powder
1 teaspoon salt
1-1/4 cup milk
24 small chocolate Easter eggs

Preheat oven to 350 degrees F. Line muffin tins with paper baking cups. Blend butter, sugar, eggs and almond extract in a large mixing bowl. Beat on high speed for 5 minutes. At low speed, slowly add flour, baking powder, salt and milk, alternating the wet and dry ingredients. Fill muffin cups 1/3 full. Place unwrapped chocolate Easter egg in the center of each muffin and cover with more batter filling each cup 2/3 full. Bake for 18 to 20 minutes or until cake springs back when touched. Frost while still warm.

FROSTING
Sift 2 cups confectioner's sugar. Beat 3 tablespoons butter until soft. Gradually add sugar, blending ingredients until creamy. Add 1/4 teaspoon salt and 2 teaspoons vanilla extract. To remove the cornstarch flavor from the frosting, place the bowl over hot water for about 10 or 15 minutes being careful not to submerge it in the water. Remove from heat and add 2 teaspoons vanilla extract, mixing well. Tint with food coloring. Ice each cupcake.

BASKET
to make the basket handles, cover pipe cleaners with pastel pink ribbon. Anchor in opposite sides of each cupcake. Tint shredded coconut with a few drops of green food coloring to make Easter grass. Sprinkle coconut on top of each cupcake. Top with jelly beans.

CHOCOLATE PECAN PRALINES    >Back to Top<

1 cup Sugar; granulated
1 cup Brown sugar; light, packed
1/2 cup Light cream or half & half
1/4 teaspoon Salt
2 ounces Chocolate, baking; 2 squares
1 teaspoon Butter
1 cup Pecans; coarsely chopped
1 teaspoon Vanilla

Combine the sugars, cream, and salt in a large saucepan. Cook over medium heat, stirring constantly, to 228 degrees F on a candy thermometer. Remove from the heat and add the baking chocolate, broken into small pieces, butter, and pecans. Return to the heat, stirring constantly, and cook to the soft ball stage (234 degrees F.).

Remove from the heat, add the vanilla, then cool the mixture for 5 minutes.

Beat for 10 to 15 seconds until the mixture slightly thickens. Quickly drop candy, by large spoonfuls onto greased plates or waxed paper. If the mixture becomes too thick to drop, stir in a tablespoonful of hot water. Makes about 2 dozen pieces.

Creamy Pecan Pralines

1 cup light brown sugar
1/2 cup granulated sugar
1/2 cup heavy cream
4 tablespoons unsalted butter
2 tablespoons water
1 cup pecan halves

In a heavy-bottomed saucepan, combine the light brown sugar, granulated sugar, heavy cream, butter, and water. Place over a medium-high heat and stir constantly until the pralines reach the softball stage, 238 to 240 degrees F. Add the pecans to the candy, and pull the pan off of the stove. Continue to stir the candy vigorously with a wooden spoon until the candy cools, and the pecans remain suspended in the candy, about 2 minutes. Spoon the pralines out onto a parchment or aluminum foil lined sheet pan and cool completely before serving.

 

CHOCOLATE RUM TRUFFLE GATEAU    >Back to Top<

450 grams good quality plain chocolate, chopped
4 tablespoons dark rum
5 tablespoons golden syrup
600 milliliters double cream
cocoa powder to finish

Begin by oiling a 25 centimeters loose based or spring clip round cake tin and lining the base with non stick baking parchment. Put the chocolate, rum, and golden syrup in a bowl over a pan of simmering (not boiling) water and stir until melted. Remove the bowl and allow to cool slightly. Whip the cream lightly until it just holds its shape and fold one third into the chocolate mixture. Fold in the rest of the cream and pour into the prepared tin. Tap the tin to release any air bubbles and cover with cling film. Chill for several hours or overnight. Remove from the tin, place on a serving plate and dredge with sieved cocoa powder.

COCONUT CREAM EASTER EGGS    >Back to Top<

1 medium potato, cooked and mashed
1 package (16 ounces) coconut
1/4 teaspoon salt
1 teaspoon vanilla
3 pounds confectioners' sugar
1 pound chocolate, melted

Thoroughly mix potato, coconut, salt and vanilla. Gradually add sugar and mix until thoroughly blended. Shape into eggs on cookie sheet and let ripen overnight. Next day, dip into chocolate. Set eggs onto waxed paper to harden.

COCONUT CREAM EGGS    >Back to Top<

6 tablespoons butter, melted
1/3 cup light corn syrup
2 teaspoons vanilla extract
1/2 teaspoon salt
3-1/2 cups (1 pound) powdered sugar
3-1/4 cups (10-ounce package) Sweetened Coconut Flakes
Additional powdered sugar
Favorite chocolate coating

In large bowl, stir together butter, corn syrup, vanilla and salt. Gradually add powdered sugar and coconut, beating until blended.

Sprinkle about 1 tablespoon additional powdered sugar on flat surface. Spoon coconut mixture onto prepared surface; knead about 5 minutes. Using 1-1/2 teaspoons mixture for each candy, shape into egg shape. Place on wax paper-covered tray. Refrigerate 1 to 2 hours before dipping into chocolate coating.

Place coated eggs on wax paper-covered tray. Store in cool, dry place. About 40 candies.

VARIATION
PEANUT BUTTER EGGS: Omit coconut flakes. Add 1-1/2 cups REESE'S Creamy Peanut Butter. Proceed as directed above.

COCONUT & PEANUT BUTTER EASTER EGGS    >Back to Top<

1 package shredded coconut
1 pound confectioners sugar
1-1/2 cups peanut butter (crunchy or smooth)
1 box bakers chocolate (semi sweet)
1/8 pound paraffin

Mix together coconut, confectioners sugar and peanut butter until well combined.
Roll into small egg shaped bites. Bake for 12-15 minutes until golden; let stand 1 hour. Melt chocolate and paraffin in a double boiler. Watch that the water doesn't boil. Dip eggs in melted chocolate and place on waxed paper; refrigerate Cool and cut into bars.

CREAMY EASTER EGGS    >Back to Top<

3 tablespoons invert sugar *
1/3 cup candied fruit, chopped (cherries and pineapple)
1/3 cup walnuts or pecans, chopped
3 cups sugar
2 tablespoons light corn syrup
1 dash salt
1/2 cup water
1/2 teaspoon vanilla extract
1 cup plus 2 tablespoons marshmallow cream
Dipping chocolate

In a small saucepan, combine invert sugar, fruit and nuts. Stir and boil for 2-3 minutes; drain, reserving liquid. Combine liquid, sugar, corn syrup, salt and water in a 2-quart saucepan. Cover tightly and bring to a boil. Uncover and place a candy thermometer in pan; cook to 250°F. Pour candy out on a marble slab and cool to lukewarm. Work candy with spatula until it is opaque. Add vanilla and marshmallow cream. Continue to paddle candy until creamy. Add prepared fruit and nuts; knead into candy. Form into egg shapes and let stand a couple of hours. Dip in chocolate.

* buy invert sugar at cake and decorating stores. This is excellent for making Easter eggs but you can also make candy bars by patting candy into a square on waxed paper, cutting into bars and dip in chocolate. Servings: 16

DIABETIC EASTER FUDGE    >Back to Top<

1 square unsweetened chocolate
1/4 cup evaporated milk
1/2 teaspoon vanilla
1 teaspoon artificial liquid sweetener
1 package vanilla or chocolate artificially sweetened pudding powder or 8 teaspoon finely chopped nuts

Melt chocolate in top of double boiler over boiling water. Add evaporated milk and mix. Cook 2-3 minutes, then add vanilla and sweetener. Spread on small foil pie pan or plate. Chill. Cut into 8 pieces. Form into egg-shaped balls and then roll lightly in pudding powder or chopped nuts. Servings: 8

DIPPED CHOCOLATE ALMOND SPOONS    >Back to Top<

4 ounces semisweet/sweet dark chocolate, chopped
1-1/2 tablespoons whipping cream
1/8 teaspoon almond extract
20 silver or disposable plastic spoons
4 ounces vanilla-flavored candy coating, melted

Combine chocolate and whipping cream in a 1-cup liquid measuring cup.
Microwave at MEDIUM (50% power) 1 minute or until chocolate melts, stirring after 30 seconds. Stir in almond extract. Dip each spoon in the melted chocolate, covering bowl of spoon and 1/4 inch up the handle; allow excess to drip off.
Place spoons on wax paper-lined baking sheet; freeze 15 minutes or until set. Place candy coating in a heavy-duty, zip-lock plastic bag. Microwave at MEDIUM (50% power) 1 minute to melt. Snip a tiny hole in one corner of the bag, and drizzle coating over chilled spoons. Leave on wax paper, and store in refrigerator until serving.

Try a chocolate dipped spoon for stirring your coffee. The chocolate melts at the same leisurely pace you drink your coffee. With occasionally stirring, you get extra chocolate flavor from the bottom of the cup.

DOUBLE CHOCOLATE FUDGE    >Back to Top<

6 ounces high-quality bittersweet or semisweet chocolate, chopped
2 cups sugar
1/2 cup whipping cream
1/2 cup half-and-half
3 tablespoons light corn syrup
Pinch of salt
2 tablespoons unsalted butter, softened
1 tablespoon bourbon or light rum
1 teaspoon pure vanilla extract
4 ounces high-quality white chocolate
1 cup chopped pecans, walnuts, or hazelnuts (skins removed), toasted

Mold a piece of foil around the outside bottom of a 9-inch square pan. The foil needs to be large enough that at least two of the sides overhang the edges of the pan. Turn the pan over and arrange the foil inside the pan. (Molding the foil over the outside first cuts down on wrinkles.) Gently grease the foil, preferably with vegetable oil spray, to avoid wrinkling it.

Combine the chocolate, sugar, cream, half-and-half, corn syrup, and salt in a large heavy saucepan. Warm over medium heat, scraping up from the bottom a few times to combine the mixture as the sugar dissolves and the chocolate melts. Bring to a boil, then continue cooking without stirring until it reaches 236 degrees F to 240 degrees F, the "soft ball" stage. Immediately remove from the heat, then place on top of the mixture, without stirring, the butter, bourbon, and vanilla. Allow the fudge to cool to 100 degrees F to 115 degrees F.

While the mixture cools, melt the white chocolate over low heat and keep it warm.

When the fudge has reached the proper temperature, stir in the butter, bourbon, and vanilla. Mix in the nuts. If you have a marble pastry board or cool stone counter, spoon the fudge out onto it. Less preferable, but still acceptable, is just to leave it in the saucepan. Knead the fudge with a candy or dough scraper, turning it over on itself until it begins to hold its shape and lose its shine, about 5 minutes. The fudge also begins to make a snapping noise when it reaches the proper point. If your fudge is in the saucepan, stir briskly with a wooden spoon until it reaches this point. Immediately turn the fudge into the prepared pan and smooth the surface.

Quickly spoon the white chocolate in dollops over the fudge. With a knife, swirl the white chocolate into the fudge in a marble pattern. Let the fudge cool and set for at least 2 hours before slicing it. Invert the pan and peel away the foil. The fudge can be cut into any size portions, though we usually cut it into 6 slices across and down, for 36 pieces. The fudge keeps for a week to 10 days stored airtight at room temperature. If you stack the fudge, separate it with wax paper in between the layers. In warm weather, it keeps better stored in the refrigerator. MAKES A 9-INCH PAN, ABOUT 3 DOZEN PIECES

Technique Tip: One of the best uses for a microwave is melting chocolate. One to two minutes at 50 percent power will soften most oversize chocolate bars or a 12-ounce bag of chips. Stir and use.

In the late nineteenth century, students at New England women's colleges adopted fudge as their own special candy, cooking it initially over gas lamps in dormitory rooms. They probably provided the name too, meaning to cheat a little, since they made the fudge at parties after "lights out." We've tried innumerable chocolate versions-using recipes from Vassar and Wellesley colleges, Irma Rombauer, Mamie Eisenhower, Maida Heatter, and our dental hygienist, Joanne Stenzhorn. We've liked them all, even many of the widely circulated shortcut variations, but we haven't found any to compare ultimately with the classic boiled, beaten, and slab-kneaded fudge featured here. (If you're content with the classic single chocolate fudge, simply ignore the white chocolate marbled topping.)

EASTER EGG CANDIES    >Back to Top<

1 pound Confectioners sugar
2 tablespoons Water
1 tablespoon Light corn syrup
1 tablespoon Butter; softened
1 teaspoon Vanilla
1/4 teaspoon Salt
1/4 teaspoon Almond extract
1 pinch Cream of tartar
1-1/3 cup Flaked coconut

CHOCOLATE COATING
8 Squares semi-sweet chocolate

Combine sugar, water, corn syrup, butter and vanilla. Add the salt, almond extract and cream of tartar. This mixture will be crumbly. Add the coconut.

Shape into eggs (whatever size you want). Melt the chocolate in a double boiler over low heat. Cool a little and then frost the Easter eggs.

EASTER EGGS COCONUT CREAM    >Back to Top<

3 pounds confectioners sugar
7 ounces flakes coconut
1/8 pound melted butter
6 ounces evaporated milk
2 pounds melted semi-sweet chocolate
1/2 block paraffin wax
Wax paper

Cream sugar, coconut, butter and milk together. Shape into candy egg shape and chill. Add chilled, melted chocolate and paraffin wax in double boiler. Dip chilled eggs into chocolate and cool on wax paper. HAPPY EASTER!! NOTE: Chocolate is VERY hot - not suggested for preparing by young children.

EASTER EGGS 1    >Back to Top<

EASTER EGGS 2    >Back to Top<

2 pounds confectioners' sugar
1/4 pound margarine, softened
1 (8 ounce) package cream cheese
2 teaspoons vanilla extract
12 ounces peanut butter
1 pound flaked coconut
4 cups semisweet chocolate chips
2 tablespoons shortening

In a mixing bowl, combine sugar, margarine, cream cheese and vanilla extract. Divide the batter in half and place each half of the batter in a bowl on its own. Stir peanut butter into one of the bowls and coconut into the second.

Using your hands, mold the dough into egg-shapes and arrange the forms on cookie sheets. Place the eggs in the freezer until frozen.

Once the eggs have frozen, melt the chocolate and shortening in the top of a double-boiler. Dip the eggs into the chocolate until coated. Place the eggs on wax paper lined cookie sheets and return to the freezer to harden. After the chocolate has hardened the eggs can be kept in the refrigerator. Makes 60 eggs

Nutrition at a glance: per serving: Calories 231; Protein 3 grams; Total Fat 15 grams; Sodium 59 milligrams; Cholesterol 4 milligrams; Carbohydrates 26 grams; Fiber 2 grams

EASTER EGGS 3    >Back to Top<

1 stick margarine
1 package (8 serving size) cooked type vanilla pudding
1 lb confectioners sugar
1/2 cup peanut butter OR coconut OR nuts
1/2 cup milk
1 teaspoon vanilla extract

Melt margarine in medium saucepan. Add pudding and milk. Bring to a boil, and boil for 2 minutes. Add rest of ingredients. Cool. Roll into egg shapes. Dip in melted Dipping chocolate.

EASTER EGGS 4    >Back to Top<

1 cup soft butter
2 teaspoons salt
4 teaspoons vanilla
1 can condensed milk (Eagle Brand)
10 cups icing sugar
1 teaspoon yellow food coloring
1 pound semi-sweet chocolate

Beat butter, salt and vanilla until fluffy. Add milk, beat in sugar. Blend until stiff. Dust with brown sugar. Knead until smooth. Set aside more then 2/3 of mixture. To the remaining mixture add yellow food coloring. Blend in well. Divide yellow and white into 16 or 24 pieces. Shape yellow into ball, mold white around yellow to form an egg shape. Dry at room temperature on paper towels for 24 hours. Melt chocolate in double boiler or in microwave until smooth. Dip eggs in chocolate. (paraffin wax may be added and melted with chocolate to prevent chocolate from melting in your hands). Once dipped cool at room temperature. Refrigerate after cool. When sliced these eggs will have a white cream filling with a yellow filling that appears to be the yolk. They look nice sitting in an Easter basket!!

Candy Recipes, Page 2