br>Stir in coconut.
Shape into 1-inch balls, and place
9 inch pan and bake in 350\u00b0 oven for
In spring-form pan, line bottom and sides with ladyfingers. Trim bottom of ladyfingers that stand around the sides.
Use tips to fill in spaces on bottom.
Follow directions on no bake cheese cake and add cream cheese (soften in microwave).
Refrigerate for 1 hour.
Remove and add fruit topping when ready to serve.
Crust:.
Melt butter in a medium sized sauce pan on low.
Add cocoa, milk, and sugar and stir until well combined.
Bring to a boil and cook for about 1 1/2 minutes.
Remove from heat and stir in peanut butter, vanilla, and oats.
Pour and press into two greased 9-in pie pans.
Filling:.
Beat together cream cheese and confectioners' sugar.
Mix in peanut butter and milk.
Beat until smooth.
Fold in whipped topping.
Spoon into two 9 inch no bake cookie pie shells; cover, and freeze until firm.
purchased toasted, peeled hazelnuts, bake in 300 degree oven until
reheat the oven; these lime balls are not baked.
Sprinkle
oll ball in shredded coconut.
Place balls on a wax paper
Thaw orange juice.
Do not dilute!
Crush wafers into crumbs with rolling pin in plastic bag.
Mix crumbs, coconut and 3/4 cup sugar.
Stir orange juice into mixture.
Form into 1-inch balls. Roll balls in remaining coconut and confectioners sugar.
50 degrees. Spread oats and coconut on a cookie sheet. Place
Mix wafer crumbs, coconut and powdered sugar.
Add undiluted orange juice and mix well.
Form into 1-inch balls.
Roll balls in additional powdered sugar.
Store in covered container overnight. Makes about 3 dozen.
Beat softened cream cheese until smooth.
Add sugar, blending thoroughly.
Beat in vanilla and salt; add just enough food coloring to tint.
Refrigerate, covered, for 1 hour.
Shape into teaspoon size balls.
Roll in coconut.
Place on cookie sheet, covered with wax paper, refrigerating for several hours or until firm.
Using a double boiler, heat butter, chopped dates, confectioner's sugar, eggs and salt. Stir constantly until very thick, about 20 minutes. Remove from heat and cool.
Add crispy rice cereal, chopped walnuts, and vanilla. Mix well and form into small balls. Roll in coconut. Keep refrigerated.
In large bowl, combine honey, molasses, peanut butter, cranberries and pumpkin seeds. Knead together, adding enough powdered milk to form a stiff but not crumbly dough.
Shape into 24 balls. Roll in coconut if using and chill.
Melt margarine in large pot (4 quart or larger).
Add sugar, egg, and dates.
Stir constantly over low to medium heat.
Cook approximately 5 minutes until mixture thickens.
Remove from heat. Add chopped nuts and rice cereal.
Roll into walnut-sized balls; then roll in coconut.
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.
Beat butter until creamy.
Add sugar.
Beat well.
Add water, vanilla and oats.
Blend well.
Chill.
Shape into small balls.
Roll in chopped nuts, colored sugar, chocolate, coconut or cinnamon.
Store in refrigerator.
Makes 3 dozen.
Cook until bubbly the chopped dates, sugar, butter and eggs. Mix Rice Krispies, nuts and vanilla together until blended and add to cooked mixture above.
Then shape into balls and roll in coconut.
Store in refrigerator.
Bring
to
a boil over medium heat dates, margarine and sugar. Boil for 2 minutes, stirring often.
Remove from heat; add
2 well beaten eggs.
Return to heat for 2 minutes longer. Remove from heat; add nuts, vanilla, salt, then Rice Krispies. Cool until
cool
enough
to handle.
Roll into 1-inch balls, then roll in coconut.
Refrigerate in warm weather.
Cream butter sugar, cocoa, vanilla and coffee.
Add oats and mix with wooden spoon until blended.
Shape into bite-sized balls; roll in coconut.
Refrigerate to chill; store in refrigerator.
Mix sugar, margarine, dates and beaten egg together on low heat for 8 to 10 minutes.
After it begins to boil, stir often. After dates have almost melted, set aside to cool, about 10 minutes.
Add nuts, Rice Krispies and vanilla.
Roll into small balls and then roll in coconut.
Makes 2 to 3 dozen.