Soften margarine a little and cream together with peanut butter.
Fold in confectioners sugar.
Roll into 1/2-inch balls and place on waxed paper.
In a double boiler, melt chocolate chips and paraffin.
Dip peanut butter ball into melted chocolate, leaving a bit of the ball uncovered.
Return ball to waxed paper to cool.
This recipe makes a lot of Buckeyes, but there's never enough.
Mix butter, peanut butter and sugar.
Make into balls the size of buckeyes.
Refrigerate for 2 hours.
Mix peanut butter, margarine and confectioners sugar and form into balls.
You can start mixing with mixer and then use hand as it thickens.
Form ball the size of buckeyes.
Freeze on cookie sheet until firm.
Melt chocolate in double boiler.
Add 3 tablespoons paraffin.
Use a toothpick to hold the ball and lower 2/3 of it into the chocolate (to look like buckeye).
Cool on a cookie sheet.
May be frozen.
hocolate, if necessary.
Refrigerate buckeyes for about 15 minutes longer
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 well the butter, powdered sugar and peanut butter; form into balls.
Chill.
Mix the chips and paraffin in double boiler. Dip balls in chocolate; leave enough not covered so it looks like a buckeye.
You will also need toothpicks.
Combine ingredients in order listed, except for 1 1/2 cups crumbs.
Shape into \"chops\" about 2/3 inch thick.
Coat with reserved crumbs on both sides.
Fry in nonstick skillet, using margarine or oil, on low heat until golden brown on both sides. These can be shaped and frozen for later use.
Makes 10 servings.
Mix ingredients well.
With a spoon, shape little balls and place on wax paper.
Combine First 4 and refrigerate for 1 hour.
Roll into 1 inch balls.
Melt chips and shortening, Dip balls into chocolate w/ toothpick and coat. Place on wax paper and let set.
You can then place the buckeyes in a container. For best
n the buckeye state of Ohio, these resemble the \"eye\" of
Mix together the first 4 ingredients.
Roll into little balls; refrigerate.
Melt the chocolate chips and paraffin.
Dip balls into chocolate coating; let stand on wax paper until coating hardens.
Refrigerate.
Serves 40 to 50.
Melt together over low heat the butter and peanut butter. Remove from heat and add sugar gradually.
Roll into 1-inch balls.
Place on waxed paper and set in fridge for 1 hour.
Melt chocolate in double boiler and dip peanut butter balls into chocolate, partially exposing peanut butter to resemble the look of a buckeye.
Set back on waxed paper and put in freezer to harden.
Once hardened place in containers and refreeze until needed.
Mix together 1 stick Imperial oleo, one pound sifted powdered sugar, 2 cups crunchy peanut butter and 3 cups crushed Rice Krispies.
(Can use a rolling pin and a Ziploc bag to crush them.) Then roll all ingredients into small balls about the size of a half dollar; refrigerate overnight.
Next day, melt over hot water 1/3 bar paraffin and 12 ounces chocolate chips.
Dip each ball in chocolate and drain on waxed paper or wire rack.
Makes 100 balls.
Mix together peanut butter,margarine,vanilla and sugar.
Use hands to make into smooth 1 inch balls. Chill.
With toothpick, dip all but the very top of balls into melted chocolate paraffin mixture. Drop onto wax paper to harden.
Chill.