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Tuesday, January 13, 2009

Recipe: Butter Cream Eggs

1 8-oz. pkg. cream cheese
3 boxes confectioners' sugar
½ lb. semisweet chocolate
1 2-inch square paraffin
¼ t vanilla

Cream 1 C butter and cream cheese until light and fluffy; blend in
confectioners' sugar, a small amount at a time. Shape mixture into
small eggs; chill for at least 1 hour. Combine chocolate, paraffin, 1 T
butter and vanilla in top of double boiler. Stir into chocolate
mixture; arrange on waxed paper to harden.

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