IRON 15%.
Banana Cake Bon Bons:
Remove cake from packaging
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.
Combine butter, milk, sugar, and coconut.
Chill 30 minutes. Shape into balls, chill again.
Then dip into melted chocolate chips.
In a medium bowl, mix together butter, confectioners' sugar, and sweetened condensed milk. Mix in the coconut. 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.
Beat cream cheese with electric mixer until light and fluffy. Add sugar gradually and continue beating until well mixed.
Add salt and vanilla; mix well.
Form into bite size balls and roll in coconut.
Chill.
Makes 40.
Cream the cream cheese until soft.
Add sugar gradually, blending well.
Add vanilla and salt.
Mix well.
Form in small balls and roll in coconut.
Chill until firm.
Store covered in refrigerator.
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.
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.
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.
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.
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.
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.
Mix together milk, coconut, butter and pecans and add to powdered sugar. Mix well and chill overnight. Make into balls. Mix chips and paraffin in double boiler and melt. Dip balls. Put on wax paper.
Mix well and refrigerate 3 to 4 hours.
Make into small balls. Melt 3/4 c. wax and 1 bag of chocolate chips in a double boiler. Dip balls in chocolate and put on wax paper till done.
Place in covered bowl.
Mix together Eagle brand milk, oleo, powdered sugar, coconut, nuts, and vanilla.
Let set overnight.
Dip small balls of mixture into melted chocolate chips and paraffin.
Place on wax paper.
Mix all ingredients together in large bowl (except paraffin and chocolate chips); shape into balls (quarter size).
Chill in freezer about 10 minutes.
Melt wax and chips together in top of double boiler over 1 inch boiling water.
Dip balls in chocolate and place on wax paper.