Free Recipe: Fruit and Nut Easter Eggs

2 1/2 cups sugar
1 cup light corn syrup
3/4 cup hot water
1/2 pound marshmallow cream
1/2 cup shortening -- melted
1/4 cup confectioner's sugar
2 cups candied fruit (pineapple and cherries)
nuts
dipping chocolate

In a saucepan, cook sugar, syrup and water to 265 degrees on a candy thermometer. Add marshmallow creme and beat until almost firm. Add melted shortening, confectioner's sugar, candied fruit and nuts. Mix well. Shape eggs by hand and dip in dipping chocolate.

Makes 10 eggs which will keep for 6-8 months. NOTE: try piping a name on the egg after the chocolate is firm.

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Easter Recipes: Butter Pound Cake | Submitted By: Diana Moore

1 cup butter6 eggs3 cups white sugar3 cups all-purpose flour1 pint heavy whipping cream1 tablespoon vanilla extract2 teaspoons lemon extractPreheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 or 10 inch tube pan. With an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time and mix well. Introduce the flour, one cup at a time while adding cream a little at a time until all flour and cream is mixed in well. Add the vanilla and lemon flavoring and blend well. Pour batter into prepared pan. Bake at 325 degrees F (165 degrees C) for 1-1/2 hours or until center springs back from small amount of pressure. Immediately turn out on cake rack to cool. Amount Per Serving  Calories: 532 | Total Fat: 28.1g | Cholesterol: 172mg

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