March 15, 2002, Newsletter Issue #73: Getting ready for Easter, part 3
Tip of the Week
The tip this week is a bonus recipe. Here`s an easy treat to make for your Easter baskets...
Cherry & Nut Easter Eggs
1/2 cup milk
1/2 stick butter
2 (3 ounce) packages vanilla pudding and pie filling
1 (9 ounce) jar maraschino cherries
1 cup pecans or walnuts, finely chopped
1 to 2 pounds powdered sugar
1 pound milk chocolate
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 powdered sugar to make a thick consistency. Form the mixture into 8 to 10 egg shapes with hands coated in butter. Place on cookie sheet that has been covered with waxed paper. Chill several hours until firm. Melt chocolate, being careful not to scorch it. Frost egg with melted chocolate. Decorate with icing or small candies.
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