5 extra large or 7 large eggs, washed 1-pound semi-sweet chocolate 2 T vegetable oil The eggs will become, after being emptied and thoroughly washed, the mold for melted chocolate. To empty egg, pierce shell in the middle of one long side, then break a small hole in shell. Let contents run out into a bowl, reserve for another use. Wash inside of egg and let dry thoroughly. Place chocolate and oil in top of double boiler, set over barely simmering water. Let melt slowly, stirring occasionally. Turn melted chocolate out into a small vessel with a pouring spout. Set dried-out eggs crosswise in the carton and carefully fill. Let cool slowly, refrigerate. When chocolate is solid, remove shell (crack shell gently and peel.)
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Memories & Stories
Imperial Sugar Company, So many sweet memories from my childhood fill my mind as I write. I can see my great-grandmother, Little Grandma Cox, rolling and cutting out Tea Cakes. Her Tea Cakes were always a family favorite for 3 generations to enjoy. When we would visit her and after giving her a quick hug, we would head straight for her cookie jar to have a Tea Cake. My Mammaw Cox continued the Tea Cake tradition. My mother continues to make Tea Cakes.
On October 10, 1967, my Mammaw Almond gave me My First Cookbook! She even signed and dated it! My favorite recipe from this cookbook is the Tiny Turtle Salad. I shared the cookbook with my daughters in their early years! One night while watching the news, I saw a feature on Imperial Sugar and saw My First Cookbook! I was so excited and got my copy from the shelf!
Pretty Chocolate Eggs
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