ooking the water, butter, unsweetened coconut (2 1/2 cups) and
Bring syrup to a rolling boil.
Remove from stove and add coconut.
Let stand for 2 hours.
Dampen hands and roll into balls. Melt chocolate chips and paraffin.
Use your own judgment as to how much paraffin you want.
Dip coconut balls into chocolate.
Mix all ingredinets except chocolate chips, chill and roll into balls.
Let stand 1 hour in refrigerator -- after rolling into balls.
Dip each candy into melted chocolate chips.
Mix sugar with coconut
in a large bowl.
Add oleo, Eagle Brand milk and vanilla.
Mix together and add nuts.
Make balls with a cherry in the middle.
Makes about 80 balls or less.
Cut paraffin in small pieces in a double boiler.
Add chocolate chips and melt together.
Dip balls in melted chocolate mixture and place on waxed paper.
Melt 2 sticks butter and mix all ingredients together.
Roll out into balls.
Melt 1 bag chocolate chips and 1/2 block paraffin wax.
Melt in a double boiler.
Dip candy balls into chocolate and lay on wax paper.
Mix all ingredients, except chips and paraffin.
Roll this mixture into marble size balls.
Melt the paraffin and chocolate chips in a double boiler.
As you slowly simmer, dip the candy balls in and coat with chocolate.
Let them cool on a sheet of waxed paper.
he pork balls: place all the ingredients for the pork balls except the
First, toast your coconut in a 350 degree oven,
Add the first 3 ingredients to a food processor and blend until somewhat smooth.
Add as much juice as is required to make the consistency right for forming into balls.
Form into balls and allow to harden.
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.
Cream butter into milk.
Add coconut and sugar.
Freeze 2 hours.
Roll into 1 inch balls; refreeze 20 minutes.
Using a double boiler, melt wax and chocolate.
Stick a toothpick in coconut
balls
and
turn
them in the chocolate.
Let cool on waxed paper.
Remove picks or leave them in.
Store in refrigerator.
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.)
et simmer for 1 hour. Strain.
For the matzo balls:
Whisk
ix all the ingredients for the sweet balls.
Make into small
and water or broth for firm matzo balls) to the eggs and
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.
ight end up too hot for you, so taste the sauce
Combine ingredients, except coating.
Drop by heaping teaspoonfuls onto waxed paper.
Roll in balls; refrigerate 1 to 2 hours.
If mixture is too soft to form balls, refrigerate first, then shape balls.
Dip chilled balls of coconut mixture in coating, turning to coat on all sides.
Keep chocolate over hot water while dipping candy.
With tongs or fork, lift balls out of chocolate on waxed paper.
Place candies in refrigerator to harden.
Store in tightly sealed container.
Makes about 5 dozen.