| 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. |
| 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. |
| White Christmas Fudge |
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| 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. |
| 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. |
 
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