Mocha Nut Balls
2/3 cup butter or margarine, softened 1 (3 oz.) pkg. cream cheese, softened
1 1/2 teaspoons vanilla 1 3/4 cups all purpose flour 1 cup Confectioners
Sugar 1/3 cup unsweetened cocoa powder 1 1/2 teaspoons instant coffee
powder 1/4 teaspoon salt 1 cup finely chopped pecans or walnuts Additional
Confectioners Sugar
Instructions * Preheat oven to 350°F.
* In large bowl, combine butter, cream cheese and vanilla and beat until light
and fluffy. Add flour, sugar, cocoa powder, coffee powder, salt and nuts;
mix well. Mixture will be crumbly.
* Shape into 1 inch balls and place on ungreased cookie sheets. Bake 15
minutes. Cookies will not spread noticeably. While still hot, roll in additional
confectioners sugar; coat generously again when cool. Store in airtight
container. Makes about 4 dozen cookies.
1 1/2 teaspoons vanilla 1 3/4 cups all purpose flour 1 cup Confectioners
Sugar 1/3 cup unsweetened cocoa powder 1 1/2 teaspoons instant coffee
powder 1/4 teaspoon salt 1 cup finely chopped pecans or walnuts Additional
Confectioners Sugar
Instructions * Preheat oven to 350°F.
* In large bowl, combine butter, cream cheese and vanilla and beat until light
and fluffy. Add flour, sugar, cocoa powder, coffee powder, salt and nuts;
mix well. Mixture will be crumbly.
* Shape into 1 inch balls and place on ungreased cookie sheets. Bake 15
minutes. Cookies will not spread noticeably. While still hot, roll in additional
confectioners sugar; coat generously again when cool. Store in airtight
container. Makes about 4 dozen cookies.
Candy Con't pg.2
2 1/2 cups Confectioners Sugar 2/3-cup milk 1/4-cup butter or margarine 12
ozs. white chocolate, coarsely chopped 1/2 teaspoon almond extract
(optional) 3/4 cup dried cherries, cranberries, or apricots, coarsely chopped
3/4 cup toasted almond slices
Look for dried cherries in the bulk foods or produce section of your
supermarket.
Tip: To toast almonds, spread in a single layer on baking pan. Bake in
350°F oven for 5-10 minutes, shaking pan occasionally, until they begin to
brown.
Instructions * Line 8-inch square pan with foil; grease foil.
* Mix confectioners sugar and milk in a heavy 3-quart saucepan. Over
medium heat, add butter and stirring constantly, bring to boil. Without
stirring, boil constantly for 5 minutes.
* Over low heat, add chocolate and almond extract. Stir then whisk until
chocolate melts and mixture is smooth. Stir in dried cherries and toasted
almonds. Pour mixture into prepared pan.
* Refrigerate 2 hours until firm. Invert pan, peel off foil and cut into 1-inch
squares. Garnish as desired. Makes 36 squares.
ozs. white chocolate, coarsely chopped 1/2 teaspoon almond extract
(optional) 3/4 cup dried cherries, cranberries, or apricots, coarsely chopped
3/4 cup toasted almond slices
Look for dried cherries in the bulk foods or produce section of your
supermarket.
Tip: To toast almonds, spread in a single layer on baking pan. Bake in
350°F oven for 5-10 minutes, shaking pan occasionally, until they begin to
brown.
Instructions * Line 8-inch square pan with foil; grease foil.
* Mix confectioners sugar and milk in a heavy 3-quart saucepan. Over
medium heat, add butter and stirring constantly, bring to boil. Without
stirring, boil constantly for 5 minutes.
* Over low heat, add chocolate and almond extract. Stir then whisk until
chocolate melts and mixture is smooth. Stir in dried cherries and toasted
almonds. Pour mixture into prepared pan.
* Refrigerate 2 hours until firm. Invert pan, peel off foil and cut into 1-inch
squares. Garnish as desired. Makes 36 squares.
White Christmas Fudge
Penuche
1 (1-lb.) pkg. Light Brown Sugar (approx. 2 1/4 cups, firmly packed) 3/4 cup
milk 1/8 teaspoon salt 2 1/2 tablespoons butter or margarine 1 teaspoon
vanilla 1/2 cup chopped walnuts or pecans (optional)
To test softball stage, drop a small quantity of syrup into chilled water. The
syrup will form a ball, which does not disintegrate but flattens out on its own
accord when picked up with fingers.
Instructions * Grease 9x5x2-inch loaf pan; set aside.
* Combine sugar, milk and salt in heavy 2-quart saucepan. Place over
medium heat, stirring until sugar dissolves. Wipe sugar crystals from side of
pan as necessary. Cook without stirring until candy reaches 238°F or
softball stage. Remove from heat; add butter. Without stirring, cool to
110°F or lukewarm.
* Add vanilla and nuts. Stir continuously until thick and creamy. Spread into
prepared pan at once. When firm, cut into squares. Store in airtight container.
Makes 24 pieces or 1-1/4 lbs.
milk 1/8 teaspoon salt 2 1/2 tablespoons butter or margarine 1 teaspoon
vanilla 1/2 cup chopped walnuts or pecans (optional)
To test softball stage, drop a small quantity of syrup into chilled water. The
syrup will form a ball, which does not disintegrate but flattens out on its own
accord when picked up with fingers.
Instructions * Grease 9x5x2-inch loaf pan; set aside.
* Combine sugar, milk and salt in heavy 2-quart saucepan. Place over
medium heat, stirring until sugar dissolves. Wipe sugar crystals from side of
pan as necessary. Cook without stirring until candy reaches 238°F or
softball stage. Remove from heat; add butter. Without stirring, cool to
110°F or lukewarm.
* Add vanilla and nuts. Stir continuously until thick and creamy. Spread into
prepared pan at once. When firm, cut into squares. Store in airtight container.
Makes 24 pieces or 1-1/4 lbs.
Pavlov a
This dessert of Australian origin was created in honor of Anna Pavlov a, a
Russian ballerina.
6 large egg whites 1/2 teaspoon cream of tartar 1 cup Sugar 3/4 cup plus 2
tablespoons sifted Confectioners Sugar, divided 1 cup heavy cream 2 cups
fresh fruit such as pineapple, kiwi, raspberries or strawberries
Eggs are easiest to separate when cold, but can be whipped best if room
temperature. Do not bake on a humid day. Fill with cream and fruit just
before serving.
Instructions * Preheat oven to 200°F. Line a cookie sheet with parchment
paper and draw a 9-inch circle. Grease and flour paper.
* Beat egg whites in large bowl with electric mixer on low speed until frothy.
Add cream of tartar and continue beating until soft peaks just begin to form.
Add superfine sugar, 1 tablespoon at a time, beating until whites are very firm
and stiff peaks form when beaters are lifted. Add 3/4-cup confectioners sugar
and gently fold in.
* Scoop meringue onto middle of circle and spread to make a nest, leaving
base about 1 inch thick and building edges up about 2 inches high. Bake in
middle of oven for 2 hours, until ivory in color and firm to the touch.
* Let cool on cookie sheet 15 minutes then remove to wire rack to cool
completely. Just before serving, beat heavy cream and remaining 2
tablespoons confectioners sugar with electric mixer until stiff. Spread in
meringue shell and top with fruit. Serve immediately.
Makes 8 servings.
Russian ballerina.
6 large egg whites 1/2 teaspoon cream of tartar 1 cup Sugar 3/4 cup plus 2
tablespoons sifted Confectioners Sugar, divided 1 cup heavy cream 2 cups
fresh fruit such as pineapple, kiwi, raspberries or strawberries
Eggs are easiest to separate when cold, but can be whipped best if room
temperature. Do not bake on a humid day. Fill with cream and fruit just
before serving.
Instructions * Preheat oven to 200°F. Line a cookie sheet with parchment
paper and draw a 9-inch circle. Grease and flour paper.
* Beat egg whites in large bowl with electric mixer on low speed until frothy.
Add cream of tartar and continue beating until soft peaks just begin to form.
Add superfine sugar, 1 tablespoon at a time, beating until whites are very firm
and stiff peaks form when beaters are lifted. Add 3/4-cup confectioners sugar
and gently fold in.
* Scoop meringue onto middle of circle and spread to make a nest, leaving
base about 1 inch thick and building edges up about 2 inches high. Bake in
middle of oven for 2 hours, until ivory in color and firm to the touch.
* Let cool on cookie sheet 15 minutes then remove to wire rack to cool
completely. Just before serving, beat heavy cream and remaining 2
tablespoons confectioners sugar with electric mixer until stiff. Spread in
meringue shell and top with fruit. Serve immediately.
Makes 8 servings.
