This is a wonderful episode! Filmed way back in 1993, Arlene is joined by friend Margaret Malcomson, who is showing her how she makes her signature candy Easter eggs.
First up, they make homemade marshmallow filling from scratch! They also make peanut butter eggs and fruit & nut fondant eggs. Then, Margaret shows her special technique for dipping them in chocolate. Hopefully you can make some of these special treats and share them with your friends and family this Easter.
Marshmallow Easter Eggs
Making marshmallow from scratch sounds hard, but its easy if you just follow the steps!
Ingredients
- 5 lbs flour OR powdered sugar
- 1 hard boiled egg
- 2 Tbsp Knox gelatin
- 1/2 cup cold water
- 2 cups sugar
- 3/4 cup hot water
- 1 cup Karo syrup, light
- 2 tsp vanilla
- Chocolate for dipping
Instructions
- Spread flour or powdered sugar 2-inches deep in a large flat pan. Push the hard-boiled egg into the flour or powdered sugar to make molds for the marshmallow mixture. Set aside.
- Combine gelatin and cold water. Set aside until water is absorbed by gelatin.
- In a heavy saucepan, combine sugar, hot water and ½ cup Karo syrup. Cook on medium heat, stirring constantly until 240 degrees registers on the candy thermometer. Cool a few minutes.
- Using an electric mixer, beating at high speed, begin adding remaining ½ cup Karo syrup and all the gelatin mixture 1 tablespoon at a time. Continue to beat 7 to 8 minutes longer after all the gelatin has been added. Add vanilla and beat until well blended.
- Pour marshmallow mixture into the flour or powdered sugar egg molds. Sprinkle additional flour or powdered sugar lightly over the entire mixture. Cover pan lightly with a cloth and set aside for 6 to 8 hours or overnight.
- Melt chocolate according to package directions. You may use different colors of chocolate – pink – green – red- yellow – etc. Take one egg at a time and dust off the excess flour. Dip marshmallow eggs in melted chocolate and place on waxed paper lined tray. Allow them to set until firm. Tops of eggs may be decorated with nuts, sprinkles or icing flowers. Makes 4-8 2-1/4 x 1-inch Easter eggs. Enjoy!
Peanut Butter Easter Eggs
A favorite Easter candy!
Ingredients
- 1 cup chunky peanut butter (use good brand)
- 1/2 cup margarine (not corn oil)
- 1 lb powdered sugar
- 1 tsp vanilla
- 1/2 tsp vinegar
- 1 lb milk chocolate
Instructions
- Cream peanut butter and margarine together. Add powdered sugar and blend. Add vanilla and vinegar and mix well.
- Chill dough until able to handle easily. Form into egg shape the size you desire.
- Melt chocolate according to package directions. Dip peanut butter eggs into chocolate one at a time. Place on waxed paper to set. Makes 2 pounds of Easter eggs or 32 eggs. Enjoy!
Fruit and Nut Easter Eggs
These old-fashioned candies are sure to make a great gift for family and friends.
Ingredients
- 1/4 cup butter, melted and cooled
- 1 jar marshmallow creme (7 oz)
- 1 1/4 cups crushed pineapple, drained very well
- 1/2 cup red maraschino cherries, drained and chopped fine
- 1/2 cup green maraschino cherries, drained and chopped fine
- 2 cups walnuts, chopped
- Pinch of salt
- 3 lbs powdered sugar
- Milk chocolate
Instructions
- In a large mixing bowl, cream the butter and add marshmallow creme, pineapple, cherries, nuts and pinch of salt. Mix very well.
- Add some of the powdered sugar and mix until thick and beginning to get dry. Place on a well sugared board and knead in the remaining sugar until VERY dry.
- Shape into eggs and place on trays. Cover lightly with a doth and let stand at room temperature for two days until completely dry.
- Melt chocolate according to package directions. Dip eggs individually into chocolate until completely covered. Makes 4½ lbs. of Easter eggs or 35 eggs. Enjoy!
Transcript
- Well, hello. Welcome to At Home. How nice, isn’t that great to have applause in the house today? Well, we have some very, very special guest with us today, and this is a Brownie Troop. It’s troop number 926 from Trafford, Pennsylva– That’s the magic word, Trafford. So nice of you to be here with us today. We don’t have the luxury of having an audience very often but one of the girls that works with the troop Connie said, “You think I could bring the Brownies?” I said, “Sure, we’ll fit them in somehow.” So they’re here today and what a, what better day could they be here on the day when we’re going to be making Easter eggs, candy Easter eggs. One of my very best friends in all the world is a lady named Margaret Malcolmson. She’s as sweet as she can be. A retired nurse, well, kind of semi-retired, who’s married to a full time, I call him full time volunteer because we absorb so much of his time and he does so much for us here at Cornerstone Television. The Malcolmsons are very highly sort out and loved in, in this ministry. Because they give so unselfishly they just give and give and give. And Margaret learned how to make Easter eggs because she does this for grandchildren, for neighbors, for nieces, nephews, you know even for me, she gives the candy away to everybody. And we have thoroughly enjoyed and I said, “You know, this would be a way that we can help the viewers to save some money because a little tiny Easter egg is sometimes 50, 60, 75, sometimes $1 apiece. Today she’s making the best marshmallow Easter egg you’re ever going to taste. And it’s not hard nor difficult. Plus a fruit nut variety. And peanut butter Easter eggs dipped in chocolate. What do you think Trafford? Yeah, I knew you’d like that. We’ll be right back after this important message to get today’s program started. Stay with us now. Trafford, yay. Yay, Trafford, yay. Here’s today’s At Home hint. If you’re melting chocolate in a double boiler or a bowl set in a pan of water, do not let the water boil as this will thicken or curdle the chocolate. If you’ve got a helpful hint that you’d like to share with us, we want to hear from you. Send your hint to At Home Hints, CTV Wall, Pennsylvania 15148-1499. This is wonderful. We’re so glad to have you folks with us here in the studio. And I’m so glad to have my friend Margaret Malcolmson.
- Hey Arlene.
- It’s so good to see you. I’m so glad you’re here. It’s always a blessing to be with you. And I know you’ve already got the pot going. I want you to know there’s been a lot of preparation in getting this timed perfectly. It’s almost there isn’t?
- Yes it is.
- It has to go up. She, she’s already, tell us what you have in the pan here.
- All right, let me set this off because it’s reached the, it has to cool. Two hundred and forty, okay.
- Right.
- Now this is the, the filling for what? This, what egg is this? The marshmallow egg.
- This is the marshmallow.
- Okay.
- Right. So in the pan we have sugar. Let’s see how much here. Two cups of white sugar.
- Okay.
- And we have one half cup of Karo.
- Okay.
- And we have a half a, three full cups of hot water.
- Okay.
- And that comes to 240 degree on this candy thermometer.
- Okay, can you check that on the thermometer?
- Yes.
- Because let’s, let’s yeah, let’s turn it around so they can catch it. And I’ll tell you one of the things I know about candy making, you have got to be exact.
- [Margaret] Right.
- [Arlene] If it says 240 don’t do it at 230, don’t go to 250 stop at 240 because you will not have the consistency.
- Another little clue too in making candy is you shouldn’t make it on a rainy and damp day.
- Damp day, that’s right. It all affects it, doesn’t it?
- Right.
- Okay, so you’ve cooked that. Just put the fire under it. Here I’ll take it, oh. And you have, you haven’t had to stir it or anything, just let it boil until it comes up to 240 degrees. Now what do we do?
- All right. Now we add the, I mean the remaining Karo and the gelatin mixture, which is this. We’ll do it slowly but we need a beater.
- Okay, you need an electric mixer?
- Right.
- Okay.
- Let me turn this burner off here.
- All right.
- Okay.
- Can we do it right there and I’ll just, While you’re adding? Will that be easier?
- That would be good.
- Okay.
- Let me take this off because we don’t know the–
- And I’ll start to beat while you add, how will that be?
- I’ll need a spatula.
- Now you are, you’re doing this with the, there’s a, the gelatin that you’ve already had the water absorbed.
- Right.
- Okay. And you’re adding more Karo. Do I just start to do this?
- Press it.
- [Arlene] And I’m doing this.
- [Margaret] You have to do this slowly.
- [Arlene] Very slowly.
- [Margaret] And we’ll bring it on the side so you can get that right, really down in there.
- [Arlene] Okay. What’s that? And you slowly add, how much of more Karo?
- [Margaret] I think its a half a, half a cup.
- [Arlene] Another half cup.
- [Margaret] Another half cup.
- [Arlene] Okay.
- It’s a total of one cup of Karo.
- Okay. And of course, if you have an electric stove, you wouldn’t want to do this.
- Do it as fast as you, as fast you can.
- Oh, as fast as I can. Okay. High speed. You wouldn’t want to do this on the burner of an electric stove because that would hold the heat and that would cook your pudding or your syrup. So just don’t, you don’t want to do it that way. Okay. So that’s the other half of the Karo Syrup. I hope you can, you’re seeing what we’re doing.
- If you can get a hold of this and pour it, pour it out just take the rest of this out.
- [Arlene] I have tasted these marshmallow eggs and Margaret, they’re so good. It’s been amazing.
- This is my husband’s favorite.
- Is it? Well, I remember the first time Bill brought some up. I’ll tell you, he went home with an empty platter because nobody would let him out of the place without trying them. You want, okay. We’re kind of working over it, isn’t it fun to be in a kitchen together? Sure.
- I love it.
- Sure. Okay.
- I think this is the first time we’ve been, I’ve been at your house for dinner, you’ve been at mine.
- And I’ve in yours, that’s right. We’ve been in the kitchen, we’re barely there.
- All right. Now you’re, you’re gonna notice, if the camera is on there, that it is sort of a clear crystal but when you add this it starts to become a little white.
- [Arlene] Oh, okay. So that’s this gelatin there?
- [Margaret] Yeah. Now on a high, on a high.
- [Arlene] I’m on high. Now the gelatin is what gives it the marshmallow.
- [Margaret] Right.
- [Arlene] Makes it a marshmallow.
- [Margaret] Causes it to become white.
- [Arlene] Okay. It does change the look, doesn’t it? You can see it little by little, it’s changing.
- [Margaret] I want to put just a little tablespoon at a time.
- And how many packages of–
- Two tablespoon.
- [Arlene] Two tablespoons.
- [Margaret] Three package.
- [Arlene] Okay.
- [Margaret] That’s two tablespoon.
- [Arlene] And you just keep beating it and beating it. You can see it changing, can’t you?
- [Margaret] Yes you can.
- [Arlene] Uh huh. I know it’s very noisy for you. but this is necessary. You can’t help us.
- That’s right.
- You gotta do it and do it right. Okay. What a wonderful thing to do for your family and friends, your grandchildren. Especially today when everything costs so much. Doesn’t it Margaret? Horrible that it costs so much. I want you to know too that this pan here, it’s not one of my pants from the At Home kitchen. Margaret brought her own. You can tell that this pan has held many a good meal that this lady has prepared. I love it. I love, I can just imagine the stories behind the, the pans that people have in their homes. Okay, do you need to do this or do you want me to continue?
- Now that will be seven minutes.
- Seven minutes. Okay, how long have we been going? Do we know?
- Well, after the Karo has been added in it, it, you have to beat it for seven minutes.
- Okay. Well, I’ll be beating his for a little while then. Seven to eight minutes.
- After we beat it for seven to eight minutes then we’ll add vanilla.
- Okay.
- It’s three tea spoons of vanilla.
- Okay. All right. So while I’m beating this, you want to go ahead and start something else?
- Can you watch the time?
- I’ll watch the time.
- All right, I’m gonna start, I think I’m gonna start on this, the Easter egg. We’re going to make the Easter egg of the fruit and nut. So we have here two, two, one and one fourth cups of fresh pineapple. I’m not familiar with.
- [Arlene] Okay. So let me help you. Let’s, let’s trade jobs from here, I’ll help you and you help me, okay? Okay, that’s why you always need to help her in the, in the kitchen with you so that–
- I’m not familiar with that.
- That’s right, I know. Now you, you wanna tell me to put this in here? Or do you want to do it?
- I can do it.
- Okay. We’re swapping. We’re okay.
- All right, when I’m on fourth cup of grain pineapple, and this should drain very, very dry. I even put it on a, a paper towel after I drained it through a sieve.
- That’s very dry.
- And then, then we have here a half a cup of martina cherries and a half a cup of green cherries chopped fine, as you can see. We’re going to add those right away. And we have a, a pint of marshmallow cream. It’s a seven ounce jar marshmallow cream. So we’re going to put that in here.
- [Arlene] So that all goes in the mixer, right?
- [Margaret] Right.
- [Arlene] Okay. if say while you’re doing that, if they’ll take a look back here. Can, can you shoot this again? I want you to see how this is changing colors. And the consistency is changing into a marshmallow. If you remember, this was very clear at first. Now since I’m beating it, it’s cooling. You see how that’s coming like a marshmallow? Does it look like marshmallow? Sure, it’s getting there. What a different set a little bit of gelatin has made. Okay? Margaret, you’re putting marshmallow cream in that egg over there. And I’m trying to make marshmallow cream over here.
- [Margaret] Right, right.
- [Arlene] This is confusing. But, but the result is so good. It’s worth all the effort, believe me. Okay.
- Now let’s see what else here is on here. We have a fourth of a cup of melted and cooled butter.
- Okay.
- [Margaret] Let me just put in this.
- [Arlene] How often do you make eggs like this Margret? Just once a year?
- A couple times a year.
- [Arlene] Couple of times?
- Usually at Christmas time and at Easter time.
- Thought I’d bring this over here. So I can see what you’re doing.
- [Margaret] We know that it’s noisy.
- That’s all right, You gotta do it.
- [Margaret] You have to do that when you’re–
- That’s right.
- [Margaret] All right. And a pinch of salt.
- Here’s the salt. I’ll hand it to you.
- Thank you.
- Okay.
- I think that’s a pinch of salt.
- Okay.
- Okay. And then we have nine cups of powdered sugar but some of this powdered sugar has to be worked whenever–
- Later.
- Later. Right.
- Okay.
- So we’re gonna put this on here.
- Nine cups of powdered sugar. Sounds like a lot but–
- It does. But you’re working–
- But you’re making a lot too, right?
- Right. Now if you’ll show me how to turn this down.
- Push it down, and it says on the side, right here, just turn it on slowly first. There you go. Oh, right. And you’re gonna mix that really well?
- Yes.
- For the butter and, and that gets mixed it.
- Mixed together. Right.
- Looks like it’s going very well. Now I’ll need a spoon.
- Okay.
- To begin–
- [Arlene] Just gotta add a little at a time, right?
- Right, right.
- [Arlene] So how long does that process take then?
- Oh, it’s, till the, the sugar is kind of absorbed.
- [Arlene] Okay. And my marshmallow cream is getting nicer and nicer because the cooler it gets, the thicker it gets.
- That looks quiet, pretty good.
- Is it?
- Is the seven minutes just about up?
- Just about seven minutes is up. Right.
- All right.
- All right. Yap. Now the thing that I’ve always . The thing I’ve always, you can turn it down a little bit. That’s all right. Turn it down a little down.
- Now we lost one spoon.
- It’s okay, get another one. Isn’t it good to be home? I mean, just be where things just normally happen.
- There now.
- There you are.
- Okay.
- Absolutely. I’ve had flour going all over the kitchen. That, that mixer reach out and grab something and it goes flying. But that’s home, right?
- [Margaret] That’s right.
- [Arlene] Always happens. Now this can’t get too hard, can it Margaret?
- No. That, that looks about right.
- You think it’s about right?
- That looks about right.
- I think it’s about right.
- That’s about right.
- Okay. Well, I’ve done my job. I think I’ve done a good job. Okay.
- [Margaret] Thank you, Arlene.
- Now what are we doing? You’re adding the fruits. Now what, do we want to do something with this? Should I put the, you want me to put the vanilla in here now?
- Yes, and that could be mixed in too.
- Okay.
- Stir it around.
- Maybe I better put this back in and while you’re doing that one. I tell you this is, this is more fun than going to the zoo. Okay, we’re just going to mix the vanilla in really well. Yeah, I can see that this is starting to take shape already. And that’s what happens when this starts to cool down. Oh, trip, tripped out here. Sorry, the beater jumped out of my hand and right into the marshmallow. Okay. How are we doing over here, Margaret?
- Real good.
- Good. Now. Oh, I mean, everything is stringing everywhere here today. And we, it looks like smoke is descending from the mixer over here. That’s all right. Oh, I see the consistency you’re talking about.
- Okay.
- It does absorb it. Yes.
- [Margaret] Yeah it does.
- [Arlene] And you just add a spoonful at a time?
- [Margaret] Uh-huh.
- [Arlene] Margaret, you look like you’ve just been through a major snow storm there.
- Yeah.
- Me too, right? Okay. Do we want to, do we let this sit in this marshmallow cream over here?
- Maybe I’ll turn it down till I get some of this.
- Okay. It’s so quiet in here now.
- That, that should–
- My goodness.
- That should do be going into it.
- Be done now?
- Yes.
- Okay. Do you want me to do it or you want to do it?
- Well, if you want to continue with this till this gets thick enough.
- I’ll be glad to try.
- All right.
- Okay.
- Now we take a spoon.
- Do you want, you want me to bring it over here so we can show everybody because the lighting might be better here Margaret. And we’re gonna show you what it’s gonna end up looking like because this is a whole process. This is not something that, you know, you can, you’ll do in one half hour. We’re not trying to tell you it would be that easy. But I will tell you that you’ll be amazed how good they taste because these are the best marshmallow eggs, I’ve told you, that I’ve ever seen. Now what Margaret has done is taken a five pound bag of flour and put half of that into a deep casserole dish like the one I’m holding here. She then took a little plastic egg or you can take a hard boiled egg and just make impressions in the flour in the shape of an egg. Okay? Now she’s filling those impressions with this marshmallow cream and you say, “Oh, doesn’t it absorb?” No, it doesn’t. The flour does not absorb into the marshmallow, does it?
- [Margaret] No, it doesn’t.
- It’s wonderful.
- [Margaret] You can use the flour over again to, for your favorite recipe.
- For anything like bread or anything, right?
- That’s right.
- Doesn’t have a flavor to it.
- That’s right.
- Okay. So while Margaret’s doing that I’m gonna keep adding more powdered sugar, a little bit at a time. We do have a smoke screen here. The Traffords’ with us today. And those, those kids are glad we’re here making Easter eggs. I have a feeling they’re gonna want to sample one when we get done.
- I think all children like Easter eggs.
- They do, don’t they. And I can, one of my favorite–
- Your favorite too.
- Well, sure. One of my favorite memories at Easter time when we were kids was, my mother and dad on the Saturday before Easter, we would go, leave the house about seven o’clock at night and go down to Braddock where they had all those five and 10 cent stores.
- Mm hmm.
- And it was wonderful because they would have marked down all their Easter candy that was leftover. We’d run for store to store to see who had the best deals on the candy. That’s how we got candy as a kid. Because to tell you the truth, my dad was a pastor, he worked also a job. There just wasn’t a lot of money for three kids to have a big Easter basket. But we never felt deprived because there was a lot of love at our house. It landed here. I think there’s a–
- Do you want to take over for me here?
- Okay, if you’d like me to. Everybody notice how far she has filled these marshmallow eggs. She fills them right to the top of the mold. And while you’re finishing with the fruit nut I’ll finish your job, okay?
- [Margaret] All right.
- [Arlene] I think maybe I can do that. We’ll give it a try.
- If, if they run together a little bit here that can be, you can cut with a knife very easily. Okay?
- Okay. Now this is, this are fun to do things for holidays and special events or special occasions.
- [Margaret] It is. Well, when you think of how much money it costs to buy.
- [Arlene] That’s exactly right. And how much money you can save by doing it yourself. That’s the important thing. That’s a big motivation. If you think you can save some money by doing it yourself then give it a try. And I’ll tell you what I think is a really good investment is a candy thermometer. Because you’ll have for years.
- How do we lift this up?
- Okay, just pull straight up dear. Here wait, let me see if I had, I had the lock on it. There we go.
- I think it’s thick enough that I can work on the board here with this.
- Okay. So now you’re gonna need this for a while aren’t you?
- Yes.
- How many, about how many of this size eggs does this marshmallow cream make?
- [Margaret] I have it written on the card there and I, I’m not quiet sure.
- Let me take the bowl out of here for you can it, will that be better?
- Yes, I think so.
- Okay. Okay. Let me clean that off. Okay. Clean that, you never, you always clean the beaters. Right folks? You don’t waste anything, right Margaret?
- That’s right.
- Let me just do it the easy way.
- [Margaret] Okay, we might, want to put these in?
- [Arlene] Oh, you want to mix the nuts in before or after?
- [Margaret] Now.
- [Arlene] Now? Okay. All right, and then you can just stir those in, right?
- Mm hmm.
- Because if you use a mixer with that, that breaks them up. Sure it does. Margaret, you make some of the best, she may, has a recipe for frozen cucumbers. That come the fall of the year, we’re gonna make them. Because they are so good when she gets–
- Frozen coleslaw also.
- I know. When we, when we come to her house like at Christmas time, she’s got fresh cucumbers. And it makes me crazy, because I think these cucumbers are so good so I got them out of the garden in the fall. But here we are at the end of the year, and she’s still enjoying them. And so we’re going to share some of her recipes come the fall of the year. But this is a, a wonderful way to spend a day whether you’re retired or you’re a new mother or, tell you if I had little children I’d want to learn how to do this early. Because I could save a lot of money over the years you have to prepare Easter treats for your family.
- Right.
- And now tell me what you’ll do with, what’s your, you’re in some more sugar?
- What I’m going to do here is I’m going to work in some sugar, more sugar till it’s dry enough that I can make a mold.
- [Arlene] Okay. Now you mean you’re shaping it like an egg? Is that what you mean as a mold?
- No, I’m just, I’m just taking part of this and I’ll just set that to the stove.
- [Arlene] Oh, okay. Okay. And I have one pan done. And Linda, maybe I’ll pass this off to you and have you make another pan. Okay? Because she has to show, she has to work with it. You can’t let that sit, can you? It won’t wait for you.
- [Margaret] No it won’t wait.
- [Arlene] You have to do it when–
- That’s right.
- Well, I’ll give Linda this other pan, off camera. Linda gets to work with this. Thank you. Okay, now how long do you leave these sit, these marshmallow eggs? They, they should sit overnight.
- Overnight?
- Mm hmm.
- Until they dry?
- Until they are dry enough to dip.
- Now do you put anything on top of this? Do you sprinkle anything on top of this?
- Yes, you should sprinkle, here’s the–
- Flour? Or what is this, flour?
- Powdered sugar.
- Oh, powdered sugar. Just cover them well?
- [Margaret] Mm hmm.
- [Arlene] Okay. And that helps you to be able to handle them, right?
- Margaret] Right.
- [Arlene] Okay. And you mean like when it comes time and they’re dry they come right out of that flour?
- [Margaret] Mm hmm.
- [Arlene] See, it’s hard to understand, isn’t it? I mean, it’s hard to think that that’s the way it would work but–
- Right.
- I believe your market because you made them and I’ve eaten them and they’re delicious. They don’t taste like flour. Okay, so you’re going to work and work with this.
- You’ll see here we have some already and I’m gonna be dipping.
- These are the marshmallow eggs. And oh, they’re so soft. Look they’re bendable. This is what they look like when they have set up for overnight. And she’s gonna dip this in milk chocolate. And the ones that she’s making now that’s this fruit and nut egg. You see it? It’s got all the walnuts, the cherries. Oh, and that, that fondant that it’s made in is wonderful.
- [Margaret] Since our time is limited I think I’m going to just show you how to–
- To cut the egg?
- To cut the happy egg here.
- This is the peanut butter one. Now we’re going to include all the recipes even though we’ve not had time to do them all. We are gonna include them.
- I have a little Easter egg that my husband, is a soft plastic he kind of cut into it. I use it for just a–
- Oh, she’s there for a mold.
- [Margaret] A mold. Uh huh.
- [Arlene] And that’s how you get your shape.
- [Margaret] And then it just comes right out.
- [Arlene] How about we put it right here?
- [Margaret] All right, I need a little knife here.
- Okay.
- [Margaret] And, and–
- [Arlene] You be careful when you take it out of the mold. What if you didn’t have that mold like that? You could shape them by hand?
- Yes, you could. Yes could.
- But they’re just so uniform and shaped when you use a mold like that. If you dip it–
- If you use a mold should be in sugar and then pushed down.
- Right.
- [Margaret] And pushed the excess off.
- [Arlene] Okay. Cut around the edge, then you dig the center out.
- [Margaret] Right.
- [Arlene] Wonderful.
- I’ll put a little more on that one.
- You give everybody a fair shake, don’t you? And can you, do you store these in the refrigerator or just let it air?
- I put them in the freezer.
- Freezer, okay. That makes it better to when it comes to dipping them, doesn’t it?
- Right.
- All right. Now we’re going to continue, we’re going to come back and we’re going to show you what these delicious eggs look like when they’re dipped in chocolate and tell you how you can get your recipes for everything you’ve seen today plus some more that we did not get to. But we’ll do that it will be right back in just a minute.
- [Announcer] To receive the recipes presented on today’s program plus many more great recipe ideas, send your best donation and a stamped self addressed business sized envelope to At Home, CTV Wall, Pennsylvania, 15148-1499. You’ll receive Arlene’s heartwarming newsletter, Enjoy featuring an entire month of At Home recipes, including today’s mouthwatering dishes. Be sure to include the Enjoy issue number with your request.
- Well, we’re back. Margaret, show us how you use your dipping tools.
- This is a, just an ordinary plastic fork and I broke the middle two prongs out, or you can go to the store and buy one of this.
- [Arlene] A fancy one. But this will work just as well, won’t it?
- [Margaret] I, I prefer really using this. So we’re gonna start with a marshmallow egg and I just put the flat part in there and turn it over. And make sure it’s coated all around.
- [Arlene] So you really spread it around with a knife.
- [Margaret] And I do a lot of this.
- [Arlene] Scraping, sure.
- [Margaret] I know the children out there would like to–
- [Arlene] Leave it on the bottom, won’t they?
- [Margaret] Leave it all on there. That they’re gonna get a chance to eat some of this.
- [Arlene] Sure they are. Now this makes lots of eggs, would you need about five pounds of melting chocolate do you think?
- Well, no, it depends on how many eggs you make, really.
- [Arlene] And you really could dip these a couple times if you like a lot of chocolate, couldn’t you?
- Right.
- Okay.
- This is fruit nut.
- Okay.
- We’ll put that in there and swish it around a little bit. And then just pull it out with a fork.
- [Arlene] Swipe the bottom.
- [Margaret] Scrape the bottom and I’m just taking it across there a couple times. I do it a couple times so there isn’t so much chocolate running all over your, and you can and wax paper a–
- Cookie sheet with wax paper will be just fine.
- And this she did just a couple of minutes ago. You can see they set up very quickly. And you would turn that around the edge those little pieces of, of chocolate. While you’re finishing that I want you to come over here and take a look at our final shot of what wonderful eggs that Margaret has done. These with the peanut, they’re peanut butter, this marshmallow. There’s a variety and they’re all in preparation for a great holiday that we celebrate, Easter. Be sure you’re in church on Easter Sunday morning and every Sunday morning. And most of all be sure to join us next time because it wouldn’t be the same without you here at home. Thanks, Margaret.
- Hey mum.
- Hi sweetheart. Being a mother and having a career demand so much of my time that it’s easy to let things slip past. That’s why I had this prayer reminder on the fridge. As a summer missionary in the Philippines, I saw firsthand the needs of this world and I realized I can make a difference by praying, praying for lost and hurting people. And also for the missionaries who give their lives to share God’s love. You can make a difference too, you can pray.
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