Easy Party Truffles

1      pound         milk chocolate
   1      can           Supreme frosting (store bought)
   1      tablespoon    flavoring
                        rum, almond, raspberry                     
                        sprinkles, choc. chips, coconut, cocoa -- to coat truffles
                        mini muffin cups

Melt chocolate in top of double boiler over hot water or in microwave.
Stir until evenly melted.  Add the can of frosting and the
flavor/extract. Blend well. Mixture may start to thicken. Chill in
refrigerator for several hours or overnight.

Use spoon or melon baller to scoop mixture into hand and roll in
coating  of your choice, place in mini muffin cups.

Make sure the frostings compliment the flavors of the extracts you
choose to use - some mixtures may cause undesirable results.  This
is personal preference.

MARSHMALLOW EASTER EGGS

       2    Envelopes Unflavored
           Gelatin
      2 tb Cold Water
    1/2 c  Boiling Water
      2 c  Sugar
    1/2 ts Salt
    1/2 ts Vanilla
           Flour
    3/4 lb Chocolate for dipping
           Regal Icing
 
  Put gelatin in top of double boiler; add cold water.  When gelatin
  softens, add boiling water and stil well.  Add sugar and salt.  Put
  over boiling water and stir until sugar dissolves completely.
 
  Pour into large bowl of electric mixer and beat at high speed until
  misture is thick but not as stiff as beaten egg whites.  Add vanilla.
 
  Meanwhile, spread flour 2" deep in a large pan.  Push an egg (in
  shell) into the flour  at intervals, making hollow spaces in which to
  mold the marshmallow mixture.
 
  Drop marshmallow mixture into the flour molds.  Sprinkle flour
  lightly over top and put in cold place until set.  Remove mixture
  from one mold and you have a  half-egg.  Trim the flat side of
  marshmallow half-egg to make it even.  You can dip it in melted
  chocolate to cover and decorate with Regal Icing.
 
  Or you can put two halves together to make an egg, as follows:  Dip
  the rounded part of a half-egg in melted chocolate; set aside to
  cool, flat (uncoated) side down.  Trim flat side of second half-egg
  (to make it even), lift from mold and completely coat with chocolate.
  Quickly press its flat side against the flat side of the cooled
  half-egg and you have a whole egg. The chocolate will hold it
  together.
 
  When chocolate-coated eggs are cool, trim with Regal Icing put
  through cake decorator tube.  Make ruffles around them to cover seam
  where the two halves join and to provide decoration.  Write names of
  children on their eggs with the icing, or decorate with tiny designs
  pressed through fine tips of a cake decorator tube.  Frosting may be
  left white or tinted in pastel colors.  Makes 13 eggs
 (or 26  half-eggs).