WRITTEN AS PER MARTHA WASHINGTON'S DIRECTIONS.
Take forty
Mix first 4 ingredients together.
After set, make into balls. Melt chocolate and wax over top of double boiler.
Dip balls into mixture and drop on waxed paper to dry.
Recipe can be halved.
Combine all ingredients except chocolate chips.
Refrigerate over night.
Shape coconut mixture into walnut-size balls.
Freeze until firm.
Melt chocolate chips in a double boiler.
Pierce balls with a tooth pick or wooden skewer, dip balls into chocolate.
Lay on wax paper.
Refrigerate until set.
Store in an airtight container.
Note: This recipe originally called for 1 block of paraffin wax melted in with the chocolate chips. I don't care for the wax, so I don't add it. It's just a personal preference.
n pie recipe.
For Two-Crust Pie: 2 cups Martha White
e substituted for buttermilk. Also, recipe can be baked in muffin
Whisk together eggs, milk, juice, vanilla, liquor, sugar, zest, cinnamon, nutmeg, and salt in a bowl.
Place bread in a shallow baking dish large enough to hold bread slices in a single layer.
Pour egg mixture over bread; soak 10 minutes.
Turn slices over (Carefully) and soak 5-10minutes more, until soaked through.
Preheat oven to 200 deg F. Place a wire rack on a baking sheet, and set aside.
Heat canola oil (with some butter if so wish) in a skillet over medium heat.
Fry half the bread slices until golden brown, around 3 ...
\" apart.
Bake cookies (Martha recommends rotating sheets - I didn
nd Sesame Mayonnaise, if desired (recipe below).
Sesame Mayonnaise: In
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Mix together 1 box confectioners sugar, Eagle Brand milk and vanilla, then thicken with coconut and then add as many pecans as desired.
Mix well.
Put in freezer for 2 to 3 hours or until extremely stiff, then roll in balls, using the other box of confectioners sugar to roll in.
Set aside.
Melt 1/2 to 3/4 of a block of paraffin and 1 box of Baker's semi-sweet chocolate.
Preheat oven to 375\u00b0F
Brush 2 baking sheets with oil; set aside.
In a wide, shallow bowl, whisk together eggs and 2 tablespoons water.
In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets.
Bake until golden brown on bottom, 20 to 25 minutes.
Turn slices; continue baking until browned on other side, 20 to 25 minutes more.
Remove from ...
Mix sugar, butter, milk, vanilla and nuts.
Roll into balls and chill.
Drop in melted candy coating.
Spoon onto wax paper.
Mix together 1 box confectioners sugar, Eagle Brand milk and vanilla, then thicken with coconut and then add as many pecans as desired.
Mix well.
Put in freezer for 2 to 3 hours or until extremely stiff, then roll in balls, using the other box of confectioners sugar to roll in.
Set aside.
Melt 1/2 to 3/4 of a block of paraffin and 1 box of Baker's semi-sweet chocolate.
Mix butter, milk, powdered sugar, coconut and pecans together and roll into a ball about the size of a walnut.
Chill overnight. In double boiler, melt the chocolate chips and the paraffin. Then dip each ball into the chocolate mixture with a toothpick and place on wax paper to dry.
Makes about 60 to 80 balls.
Mix all ingredients together and roll into 1-inch balls. Chill for 30 minutes.
Melt chocolate chips with paraffin. Using toothpicks, dip chilled balls into chocolate.
Mix powdered sugar, Eagle Brand milk, nuts and coconut together.
Chill 2 to 3 hours, then shape into small balls.
Chill 1 hour.
Melt chocolate chips, paraffin and oleo in a double boiler.
When chocolate is melted, dip balls in it.
After dipping, place on waxed paper and cool.