Ingredients
1/4 cup butter or marg.
5 1/4 oz pkg. chocolate pudding
1/2 cup milk
1 lb powdered sugar
1 tsp vanilla
1 cup walnuts, chopped
5 squares unsweetened choc. - melted, and cooled
20 miniature marshmellows
1 assorted colored sugars
Directions
Melt butter in a 3 qt. saucepan. Stir in pudding mix; blend until
smooth.Gradually stir in mild. Cook over med. heat, stirring
constantly, until mixture is very thick and starts to boil. Cook
until mixture leaves the sides of the pan. Remove from heat. Stir in
confectioners sugar and vanilla. Mix until smooth. Stir in walnuts.
Cool until mixture is stiff enough to hold its shape. Shape mixture
into 12 eggs, using about 2 T. for each. Place on waxed paper-lined
baking sheet. Refrigerate for 30 min. Dip each egg in cooled
chocolate. Place on a cooling rack over waxed paper. If you wish to
decorate with marshmellow flowers, place on egg before the chocolate
sets. *To make flowers, cut mini marshmellows in thirds crosswisw.
Dip cut side of each piece in colored sugar. Arrange 5 pieces,
sugared side up, on each egg to resemble flowers. Store in the frige.
Servings: 12 servings
Chocolate Covered Easter Eggs Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Holiday
The History of Recipes
Written recipes as a concept can be tracked back into antiquity, in fact as far back as the Egyptians, and maybe even further. In practice though, in the main part, these old cookbooks were just very simple pictorial instructions for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to food historians are a few stone tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `exhilarated, wonderful and blissful`. Progressing into The time of the roman empire around 25BC a man called Apicius compiled a collection of scripts showing how to cook the recipes cooked by his fellow Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and dessert, a style of dining still practiced today. Aspicius tells us how the ancient cooks used many aromatic flavours, including some familiar names for example bay, fennel and asafoetida. As our culinary historical trip moves to more modern times there are some interesting books from the 1300s - a book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these are nothing to do with the indian food that is popular today, but instead accounts of the types of food enjoyed by the upper classes. In the 15th century, the Crusaders brought back a variety of foods, spices and herbs from middle-east cuisine, including spices such as coriander, basil and rosemary. The introduction of these new tastes caused an outbreak in recipe manuscripts, many of which are kept safe in private cookery archives. By the arrival of the twentieth century, cooking books were greatly in demand due to higher levels of literacy, increased leisure time and having more money to spend. The introduction of television brought us TV chefs and the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Chocolate Covered Easter Eggs recipe.
