nformation: CALORIES (per 1/6 recipe) 580kcal; FAT 32g; CHOL 170mg
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.
Preheat oven to 350 degrees.
In a large mixing bowl sift together the flour, baking powder and salt.
Stir in both sugars and nutmeg.
Cut in the butter/shortening and/or coconut oil.
Combine the coconut milk and vanilla and stir in the bowl with the flour *just* until moistened. DO NOT overmix the batter! Stir in the raisins.
Roll into equal size balls and [slightly] flatten.
Arrange on a parchment lined baking sheet. Bake about 20 minutes or until golden brown. We liked our powda bons with a drizzle of agave.
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.
Place butter and milk in a sauce pan on low until it melts and mix well together. Add in the powdered sugar, walnuts and coconut. Roll into teaspoon or tablespoon sized balls and cool for at least an hour.
Meanwhile, melt the chocolate chips and parafin wax in a double broiler. Then, use a two pronged dipping fork and dip the cooled coconut balls in the melted milk chocolate mixture. Place finished bon bons on waxed paper and cool in the fridge.
Choose 2 colors of sugar-free gelatin (for example, red and green for Christmas).
Dissolve large box of gelatin in 2 cups boiling water.
Add cold water.
Pour half of this into each of two molds or all in a 9 x 13-inch glass dish.
Let stand until firm. Spread on Pineapple Cheat Cake Layer (recipe follows) and top with layer of second color gelatin (mixed as previously stated).
Serves 15.
The assembled cake is 9 x 26 inches long.
Preheat oven to 375\u00b0.
Combine in a large bowl the cake mixes, eggs, butter and orange juice.
Mix at medium speed for 4 minutes.
Stir in grated peel and pour into prepared pans.
Bake for 35 to 40 minutes. Cool 15 minutes, then remove from pans.
Place completely cooled cakes upside-down and end to end.
Spread 2 cans frosting on top and sides.
Draw a Christmas tree shape and border in the frosting.
our or so on Christmas, as this recipe makes a lot of
inch thickness. Cut with Christmas cookie cutters and arrange on
uickly, combine ice cream and Christmas pudding in a medium bowl
tir while they make a Christmas wish.
Spoon the batter
Cut out picture from Christmas card, then with pinking shears, cut construction paper about 1/4 inch larger than the picture. Hold 2 pieces together and punch a hole in the top with hole punch.
Take approximately 4 inches of ribbon, double it over, put the looped end through punched hole and pull the two cut ends through the loop and tighten.
Tie tag to package.
These can be made from any size Christmas card.
Write to and from on the construction paper.
CHRISTMAS PUDDING:
Mix all ingredients for the Christmas Pudding together well.
Put into 1-pound coffee cans or other cans that have been greased.
Put a piece of foil over the top securely.
Set cans in water and steam for 3 hours, watching that the water does not boil away.
Serve with Sherry Sauce on top of each piece.
SHERRY SAUCE:
Beat eggs well.
Put sugar and butter in a bowl and work with fingers.
Add the beaten eggs and then beat again with mixer.
Add the sherry and mix well.
In a double boiler, melt caramels, butter, and milk. Keep water in the bottom of pot to a minimum boil.
Dip one marshmallow into melted mix using a fork (or something sharp).
Remove, and roll in Christmas colored Rice Krispies.
Place on tray covered with wax paper.
Repeat until bag of marshmallows is finished.
Freeze marshmallow balls if desired.
Enjoy.
Mix juice, syrup and ginger ale together well.
Add Christmas Ice Ring.
Place lime sherbet in bowl.
Stir in 1/4 Cool Whip until smooth*.
Spoon into crust.
Place raspberry sherbet in bowl.
Stir in 1/4 Cool Whip until smooth*.
Spoon on top of lime sherbet/Cool Whip mixture.
Cover with remaining Cool Whip.
Freeze about 4 hours or until firm.
Let stand about 10 minutes before serving. Garnish with Christmas candy.
Store pie in freezer.