Grind or dice apricots.
Add coconut and milk.
Shape into balls. Melt together Hershey bar, chocolate chips and paraffin.
Dip apricot balls in chocolate mixture and put on waxed paper to cool.
You also need a lot (I mean mountains, literally) of caster sugar for rolling.
To make, mix all ingredients and roll into 60 tsp size balls, they may take a while to form balls but the warmth of your hands should do it (very sticky).
Coat completely in caster sugar.
ixture into 8 evenly sized balls (it will be a little
owl. Add remaining ingredients except apricot sauce. Mix until mixture holds
-tablespoons of dough into balls. Place 2 inches apart on
Melt chocolate in top of double boiler over hot (not boiling) water; remove from heat.
Stir in brandy and corn syrup.
Combine cereal, apricots and 1/2 cup confectioners' sugar in a large bowl.
Add chocolate mixture; stire together until well blended and let stand at room temperature about 30 minutes.
Form into 1/2\" balls; roll in cocoa or powdered sugar.
Place in candy cups in a covered container; let mellow several days before serving.
he apricot or chocolate filling and divide the dough into 4 balls
nto a ball, covering the apricot. Place on a flat tray
hotos of Healthy Apricot Walnut Muffins and other recipes see sliceoftaste.com
ow have 8 little dough balls.
Flatten each of your
ave to use in other recipes--like potatoes roasted with duck
Place the dried apricots into a food processor and pulse until finely chopped.
Add the boiling water, oat bran, 1/2 cup of the coconut and milk powder. Make sure the lid is on your food processor to avoid a mess or burning yourself. Process until it forms a firm paste.
Roll heaping teaspoons of the mixture into balls. Roll balls in remaining 1/2 cup coconut to coat. Store in an airtight container in the refrigerator.
In food processor, process apricots, almonds and chocolate until very finely chopped.
In medium saucepan over medium-high heat, cook sugar and water until soft ball stage, approximately 240\u00b0F (approximately 10 minutes).
Stir in apricot mixture and cool.
Squeeze mixture together with hands to form firm ball.
Using approximately 1 Tbsp of mixture, form into 1-inch balls.
Roll in powdered sugar.
Place in candy cups or serve as desired.
ach portion into 1\" balls.
press balls in miniature muffin cups
Blend (or process) chicken, breadcrumbs, egg, apricots, nuts, sauce and the chopped coriander.
Roll mixture into balls.
Place balls in steamer, cover and cook over boiling water for about 10 minutes or until cooked through.
Cool and refrigerate.
Preheat oven to 375\u00b0F.
Beat butter, sugar and brown sugar in large bowl until fluffy. Add eggs; beat well. Add flour and baking soda; beat until well blended. Stir in oats, white chips and apricots.
Loosely form rounded teaspoonfuls of dough into balls; place on ungreased cookie sheet.
Bake 7 to 9 minutes or until lightly browned; do not overbake.
Cool 1 to 2 minutes.
Preheat oven to 350\u00b0F.
Using an electric mixer, beat the almond butter and xylitol together until well blended. Add the egg, vanilla and chopped apricots and mix well. Form 1 inch balls and on baking sheet. Flatten each cookie with a fork.
Bake for 12 to 14 minute ( oil will pool around the cookies as they cook). Allow cookies to cool thoroughly on the baking sheet to keep them from crumbling.
Spoon cantaloupe balls.
Chill.
Combine rest of ingredients, mixing thoroughly.
Chill.
When ready to serve, put cantaloupe balls into lettuce cups and spoon dip over the melon balls.
Cream butter, sugar, egg and flavoring.
Add flour, baking powder and milk.
Knead until well mixed.
Pinch off small pieces of dough and roll between palms into balls.
Roll balls in chopped almonds and place on greased cookie sheets.
With thumb, make indentations in center of each cookie and fill with marmalade or apricot jam.
Bake at 400\u00b0 for 12 to 15 minutes.
Makes 2 dozen.
Place muesli, apricots, honey and warm melted butter in food processor.
Process 2 - 3 minutes till well combined.
Roll into balls.
Coat balls in coconut.