arthastewart.com: Miso-Glazed Cod - Martha Stewart Recipes
WRITTEN AS PER MARTHA WASHINGTON'S DIRECTIONS.
Take forty
\" apart.
Bake cookies (Martha recommends rotating sheets - I didn
wo-Crust Pie: 2 cups Martha White All Purpose Flour 1
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 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.
Blend all ingredients and roll by hand into small balls about 3/4-inch in diameter.
Chill in refrigerator (about an hour or longer).
Insert toothpick into each ball and dip into chocolate paraffin mixture to coat thoroughly.
Mix sifted powdered sugar, condensed milk, coconut, chopped pecans, oleo and vanilla.
Form into small balls; chill overnight. Melt large package chocolate chips and wax in top of double boiler over hot water.
Dip balls with toothpicks into mixture. Put on waxed paper to dry.
Makes 100 pieces or more.
Mix all ingredients together and make out into small balls. Melt semi-sweet chocolate bits and a small piece of paraffin in a double boiler.
Dip balls into chocolate mixture and place pecan half on top of each.
Yields approximately 6 dozen.
Mix margarine, sugar, milk, vanilla, pecans and coconut.
Roll into marble-size balls.
Put in freezer while chocolate is melting.
Mix sugar, milk, coconut, pecans, oleo and vanilla.
Form into balls; chill overnight.
Melt chocolate and wax in double boiler. Dip balls into chocolate.
Put on waxed paper to dry.
Makes 100.
Mix all ingredients except chocolate chips and paraffin wax well and chill for 1 hour.
Then form into balls the size of your choice.
Melt sweet chocolate with paraffin wax.
Dip balls in chocolate and let dry on waxed paper.
Sift sugar.
Pour in milk and oleo.
Mix well and add nuts. Flour your hands with powdered sugar and roll mixture into balls. Melt paraffin and chocolate chips.
Dip balls into chocolate mixture.
Cool on wax paper.
Mix melted margarine with milk and vanilla.
Add 1 box powdered sugar.
Add coconut and nuts. Gradually add other sugar. Chill in refrigerator for about 1 to 2 hours, then form small balls about 1/2 to 1-inch and place onto buttered cookie sheet. Chill for 1 to 2 hours and place toothpick into center of each and chill again.
Melt paraffin and chocolate chips. Dip coconut balls into melted chocolate mixture.
Place onto cookie sheet.
After short time (1 to 2 minutes), you may remove toothpicks and enjoy!
Mix ingredients together, except nuts.
Add the nuts and chill.
Blend thoroughly with hands.
Roll into balls size of walnuts. Refrigerate 2 hours to firm.