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1 lb. powdered sugar 1 tsp. vanilla | <poem> | ||
1 lb. powdered sugar 1 tsp. vanilla | |||
1/2 stick margarine | 1/2 stick margarine Dash salt | ||
1/2 lb. peanut butter (1 cup) 4 tbsp. canned milk | 1/2 lb. peanut butter (1 cup) 4 tbsp. canned milk | ||
Mix all to make very stiff dough. Shape into eggs about 1-1/2" long. Chill 1 hour before coating (use Coating recipe below). Makes about 30 eggs. | Mix all to make very stiff dough. Shape into eggs about 1-1/2" long. Chill 1 hour before coating (use Coating recipe below). Makes about 30 eggs. | ||
COATING | <u><center>COATING</center></u> | ||
1 pkg. (6 oz.) semi-sweet chocolate bits | 1 pkg. (6 oz.) semi-sweet chocolate bits | ||
1/2 to 3/4 section paraffin wax (2 oz.), broken into pieces | 1/2 to 3/4 section paraffin wax (2 oz.), broken into pieces | ||
Heat together in double boiler until melted. Dip eggs or spread coating on. Store in refrigerator. | Heat together in double boiler until melted. Dip eggs or spread coating on. Store in refrigerator. | ||
- Mrs. Elliott, 1959 | |||
Mrs. Elliott, 1959 | Clarksburg, MD | ||
</poem> | |||
Clarksburg, MD | |||
Latest revision as of 18:37, 19 December 2021
1 lb. powdered sugar 1 tsp. vanilla
1/2 stick margarine Dash salt
1/2 lb. peanut butter (1 cup) 4 tbsp. canned milk
Mix all to make very stiff dough. Shape into eggs about 1-1/2" long. Chill 1 hour before coating (use Coating recipe below). Makes about 30 eggs.
1 pkg. (6 oz.) semi-sweet chocolate bits
1/2 to 3/4 section paraffin wax (2 oz.), broken into pieces
Heat together in double boiler until melted. Dip eggs or spread coating on. Store in refrigerator.
- Mrs. Elliott, 1959
Clarksburg, MD