IRON 15%.
Banana Cake Bon Bons:
Remove cake from packaging
In a large bowl, beat peanut butter, margarine, vanilla and salt until fluffy. Gradually beat in Eagle Brand milk and then sugar until smooth. Shape into 1 inch balls and place on a baking sheet.
Chill until firm.
Dip bon bons in melted chocolate using a toothpick.
Place on baking sheets lined with wax paper and chill until firm.
Store in refrigerator or room temperature. Makes 1 1/2 doz.
mix butter with sugar till light and fluffy -- add cornstarch and flour, mixing well.refrigerate until easy to handle.about 1-2 hours.
preheat oven to 350* --
shape dough into 1\" balls.
Place balls on nuts scattered on waxed paper.
flatten with bottom of glass .
put cookies, nut side down on ungreased cookie sheet.
bake 15 minutes.
frost with bon bon frosting.
to prepare BON BON FROSTING:.
blend sugar, butter and lemon juice.till smooth.if desired, add yellow food coloring.
Preheat oven to 350 degrees F (175 degrees C). Place mini muffin liners into pans.
In a medium bowl, stir together the eggs, oil, and water. Add the brownie mix and stir until combined. Finally, stir in the instant coffee and cinnamon.
Fill the muffin liners halfway to the top. Bake for 10 to 12 minutes in the preheated oven. Test for doneness with a toothpick. When the bon-bons are completely cool, dust with confectioners' sugar.
Melt Margarine and combine with all bon bon ingredients.
Make into balls.
Chill or freeze at least 2 hours.
Melt paraffin in top of double boiler.
Add chocolate chips. Melt together.
Drop in balls and cover with chocolate.
Chill until chocolate is hard and serve.
Set almond bark aside; mix remaining ingredients together in a bowl.
Refrigerate for 1 hour.
Melt almond bark.
Form crumb mixture into balls and dip in melted almond bark, place on wax paper.
Allow the almond bark to cool and set up.
Preparation time:
25 minutes.
Makes 44 to 48 Bon Bons.
Heat oven to 375 degrees.
Mix brownie mix, walnuts, egg and water thoroughly.
Wrap dough by rounded tablespoonful around each chocolate kiss.
Seal edges.
Put bon bon on ungreased baking sheet.
Bake til set- 8- 10 minutes.
nto a buttercream bon bon. Holding the toohpick, dip the bon bon into the
icrowave until smooth.
Dip bon bons in almond bark and place
Mix all ingredients, except almond bark, in a mixing bowl. Refrigerate for 1 hour.
Melt almond bark.
Form peanut butter mixture into balls and dip in almond bark.
Place on waxed paper. Allow almond bark to cool and firm.
Cream together one stick or margarine, powdered sugar and milk.
Add vanilla, coconut and walnuts.
Refrigerate until dough is hardened.
Butter hands and roll into one-inch balls (if dough starts to get soft, place in freezer for period until hard again). Place formed balls into separate bowl.
When all the dough is rolled, refrigerate overnight.
Combine coconut, sweetened condensed milk, powdered sugar and butter.
Mix well and roll into ball size of walnuts. Let cool.
Place oreos in the food processor & pulse until roughly chopped.
Add cream cheese and process until completely combined.
Line baking pan with aluminum foil.
Roll into ball and place on foil.
Place in freezer until firm.
Melt chocolate according to directions on package.
Dip balls into chocolate to cover, place back on foil.
Melt chips according to package.
Pour melted chips in ziplock bag and cut the top off one corner.
Drizzle with the melted chocolate chips as desired.
Let chocolate set and serve.
Cream together butter, powdered sugar and coconut. Stir walnuts and condensed milk into the mixture. Roll into 1 inch balls and arrange on waxed paper covered cookie sheets. Refrigerate for at least 2 hours.
Melt chocolate chips and shortening top of double boiler over medium-low heat. Working in small batches, dip balls in chocolate until covered. Place on waxed paper covered cookie sheets and refrigerate. When firm, store covered in refrigerator.
In a medium bowl, mix together cream cheese, SPLENDA, and sweetened condensed milk.
Mix in the coconut and rice cereal to form a workable dough. Roll dough into 1 inch balls, and refrigerate until set, about 1 hour.
Melt chocolate and shortening over a double boiler, stirring occasionally until smooth. Remove from heat when melted, and stir to make sure the shortening is fully incorporated.
Use toothpicks to hold the balls while dipping in the chocolate. Set on wax paper to dry.
Put cookies into a large ziplock bag and crush with a rolling pin or put into a food processor until you have very fine crumbs.
Mix the 1 cup powdered sugar, cocoa powder and walnuts thoroughly. Add to the cookie crumbs in a large bowl and mix together.
Add the corn syrup and whiskey and stir to combine. If mixture seems dry, add more whiskey, about a tablespoon at a time, up to 1/4 cup more. Do not add any more than this or the mixture will be too wet.
Let mixture stand for 20 minutes.
Roll into 1\" balls, then roll in powdered ...
Mix together and chill overnight, roll into balls, and dip.
Put nuts in large mixing bowl. Melt butter and pour over nuts. Add coconut, milk and sugar, mix well. Roll into balls, refrigerate. Melt paraffin and chocolate chips together in top of double boiler. Using toothpick in each chilled ball, dip into chocolate mixture. Place on wax paper to harden.
Mix butter, powdered sugar, milk, pecans and coconut until well mixed.
Roll into balls, refrigerate 2 hours or overnight. Mix chocolate chips and paraffin in a double-broiler, dip balls and place on wax paper.
Combine butter, milk, sugar, and coconut.
Chill 30 minutes. Shape into balls, chill again.
Then dip into melted chocolate chips.