nformation: CALORIES (per 1/6 recipe) 580kcal; FAT 32g; CHOL 170mg
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.
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.
ver medium heat and boil for 2 minutes; stir constantly.
Mix
sugar
and
flour\ttogether;
add\tsalt.
Beat egg yolks together,
pour into pan with sugar and flour.
Pour in milk, vanilla, butter;
mix chocolate with a little amount of warm water
and dissolve well; add to mixture.
Cook over low heat until
mixture is thick like a pudding.
Use same recipe for coconut
pie.
Use coconut instead of chocolate.
Use egg whites for topping.
Mix together and bake in 350\u00b0 oven for 30 to 45 minutes. Makes a delicious pie.
Cook filling of choice in an IRON SKILLET! Combine dry ingredients in the skillet. Add milk and margarine, cook low to med. heat. Gradually add beaten egg yolks and vanilla. Stir throughout the cooking time. Cook until thick. Pour into baked pie shell and top with meringue.
(For coconut pie, put all the coconut you want in the filling, and sprinkle coconut on top of meringue.)
Prepare cake mix as directed on package.
Bake in a 13 x 9-inch pan.
Cool 15 minutes.
Poke holes all over top of cake with fork. Combine milk, sugar and half of coconut in saucepan.
Bring to boil, reduce heat and simmer 1 minute.
Carefully spoon over warm cake.
Cool completely.
Fold 1/2 cup coconut into Cool Whip and spread over cake.
According to your taste and love for coconut, you may sprinkle with more.
Chill overnight.
If you have any leftover cake, store in refrigerator.
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.
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.
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.
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.
Mix peanut butter with melted butter and mix until peanut butter \"Melts\".
Add vanilla, coconut, crumbs, sugar and nuts; mix well.
Line a cookie sheet with foil.
Roll into balls and place on cookie sheet, spaced at least an inch apart.
Refrigerate for 1 hour or more.
Combine chocolate and paraffin in a double boiler. Heat until melted and smooth.
Dip each chilled ball into the chocolate mixture and return to pan.
Refrigerate until set, at least 1/2 hour.
Combine coconut, sweetened condensed milk, powdered sugar and butter.
Mix well and roll into ball size of walnuts. Let cool.
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.