Best Cherry Nut Easter Eggs Recipes

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CHERRY NUT EASTER EGGS



Cherry Nut Easter Eggs image

Make and share this Cherry Nut Easter Eggs recipe from Food.com.

Provided by Lorrie in Montreal

Categories     Candy

Time 20m

Yield 10 serving(s)

Number Of Ingredients 7

1/2 cup milk
1/4 cup butter or 1/4 cup margarine
2 (3 ounce) packages vanilla pudding mix (not instant)
1 (9 ounce) jar maraschino cherries
1 cup finely chopped pecans or 1 cup walnuts
1 -1 1/2 lb confectioners' sugar
1 lb chocolate, melted

Steps:

  • 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 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 or dip in chocolate.

Nutrition Facts : Calories 633.8, Fat 36.8, SaturatedFat 18.6, Cholesterol 13.9, Sodium 178.6, Carbohydrate 87.3, Fiber 9.5, Sugar 68.6, Protein 7.4

CHERRY COCONUT EASTER EGGS (GLUTEN-FREE)



Cherry Coconut Easter Eggs (Gluten-Free) image

Recipe from Nestle Australia website and also shown in March 2010 Australian Coeliac Magazine- featured as the cover recipe. I'm personally not a fan of Copha.....so wont be using it in my eggs. The photo on the site looks delicious - check it out on the link given below Use gluten-free ingredients if any variations are made to suit gf diet. Cooking time does not include refrigeration . This recipe uses Australian Metric measuring cups. 1 cup =250 mls....so if you are using US cups then I would measure in an extra 1/2 to 3/4 cup of coconut. Recipe makes 36 larger or up to 50 smaller eggs. We make the smaller size as the eggs are very rich for little tummies. You can see my eldest daughter Nadene making the eggs in the Kids Cooking Forum- http://www.recipezaar.com/bb/viewtopic.zsp?t=328855 original recipe here - http://www.nestle.com.au/nestlerecipe/recipe/Cherry-Coconut-Easter-Eggs-Recipe.aspx

Provided by Jubes

Categories     Candy

Time 35m

Yield 36-50 Easter Eggs, 36-50 serving(s)

Number Of Ingredients 6

4 cups desiccated coconut
300 g chopped red glace cherries
red food coloring
375 g sweetened condensed milk (a whole can)
375 g dark chocolate or 375 g white chocolate
1 tablespoon coconut oil (optional) or 1 tablespoon vegetable oil (optional)

Steps:

  • Combine the dessicated coconut, chopped cherries, a few drops of red food colouring and the condensed milk in a bowl and mix well. Add colouring a little at a time until you get a bright colour. We aimed for something like a 'cherry ripe' chocolate bar colour.
  • Roll heaped teaspoonfuls of the mixture into egg shapes. Squeeze the mix together and roll into ball shapes. Then shape with your hands to make oval egg shapes. If the mixture is too soft -- add a little more coconut and mix thoroughly.
  • Place eggs on a tray and refrigerate until firm.
  • Combine the melted chocolate with the copha or oil. You can just use chocolate without the copha or oil- these just give a glossier looking finish to the eggs.
  • Dip eggs into chocolate and again refrigerate.
  • Decorate as desired with melted NESTLÉ Dark Melts or White Melts (or any chocolate will do -really) that have been coloured with red food colouring.

Nutrition Facts : Calories 161.2, Fat 6.9, SaturatedFat 3.1, Cholesterol 4.1, Sodium 48.9, Carbohydrate 23.8, Fiber 1.8, Sugar 20.8, Protein 1.7

EASTER FRUIT AND NUT EGGS RECIPE - (5/5)



Easter Fruit and Nut Eggs Recipe - (5/5) image

Provided by á-172139

Number Of Ingredients 10

1 1/2 cups butter
1/2 tsp. vanilla
1/2 tsp. salt
2 pounds confectioners' sugar
1/2 cup (4 oz.) maraschino cherries, drained and finely chopped
1 cup finely chopped pecans
1/2 cup coconut
Sweetened condensed milk
Extra confectioners' sugar
1 pound dark chocolate candy melts, dark chocolate candy coating, or semi-sweet chocolate chips

Steps:

  • In a medium size mixing bowl, combine butter, vanilla and salt, mix well with electric mixer. Beat in the confectioners' sugar gradually. Stir in the chopped cherries, pecans and coconut. Add just enough sweetened condensed milk to moisten and hold the mixture together. Knead the mixture until it is well blended. It should be easy to handle and shape, but not sticky. Use the palms of your hands to roll the mixture, a small amount at a time, into egg shapes. (The amount depends on the size and number of eggs you want to make. Use additional confectioners' sugar to prevent it from sticking to your hands.) Place the candy egg shapes on a wax paper lined cookie sheet. Chill in the refrigerator for several hours or overnight. Melt the chocolate in a microwave oven or in a double boiler. Dip each egg in the melted chocolate to coat, then lay on a waxed paper lined tray and allow the chocolate to harden. Place the eggs in paper candy cups.

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