he pork balls: place all the ingredients for the pork balls except the
ooled mixture, forming them into balls, so that the hazelnut is
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
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.
ight end up too hot for you, so taste the sauce
Combine all ingredients except chocolate chips.
Refrigerate over night.
Shape coconut mixture into walnut-size balls.
Freeze until firm.
Melt chocolate chips in a double boiler.
Pierce balls with a tooth pick or wooden skewer, dip balls into chocolate.
Lay on wax paper.
Refrigerate until set.
Store in an airtight container.
Note: This recipe originally called for 1 block of paraffin wax melted in with the chocolate chips. I don't care for the wax, so I don't add it. It's just a personal preference.
WRITTEN AS PER MARTHA WASHINGTON'S DIRECTIONS.
Take forty
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.
Blend first 5 ingredients together, roll by hand into small balls, chill for 1 hour.
Stick with toothpick.
Melt paraffin with chocolate, keep warm.
Dip each ball into chocolate dip and allow to cool.
Mix all ingredients and chill in refrigerator for one hour. Roll in balls about size of a walnut.
With a toothpick, dip in melted 6 ounces chocolate chips and 1/2 block wax.
Drop on wax paper.
Have oleo at room temperature.
Cream together oleo and milk. Add sugar slowly and mix well.
Add pecans and coconut and mix well.
With hands, roll into balls and put into refrigerator; let cool.
Melt Gulfwax in top of double boiler.
Add chocolate chips and melt.
Using toothpicks, dip balls of candy in chocolate mixture and place on wax paper.
Let candy set.
Makes about 140 balls.
Combine ingredients and shape into small balls.
Chill overnight in covered container.
Dip each ball by toothpick into melted mixture made of dipping chocolate with enough paraffin to make a thin mixture.
Place on waxed paper to dry.
Makes about 100 balls.
In a double boiler, melt the paraffin and chocolate chips. Mix all other ingredients together.
Form into small balls. Insert a toothpick into each ball.
Chill them so they are firm and can be dipped into the melted paraffin and chocolate.
After dipping, put the balls on wax paper to cool.
Remove toothpicks and store in closed containers.
Mix sugar, butter, milk, vanilla and nuts.
Roll into balls and chill.
Drop in melted candy coating.
Spoon onto wax paper.
Mix margarine, sugar, milk, vanilla, pecans and coconut.
Roll into marble-size balls.
Put in freezer while chocolate is melting.
Mix all ingredients, except paraffin and chocolate chips, by hand.
Form into balls.
Refrigerate or freeze until firm.
Melt margarine; add powdered sugar.
Mix well.
Add pecans and enough milk to roll in balls.
Melt paraffin; add chocolate chips in top of double boiler.
Dip candy balls in chocolate mixture. Place on wax paper to cool and dry.
Mix ingredients together to make dough for rolling, working with hands if necessary.
Sprinkle waxed paper with powdered sugar. Divide the dough into several balls.
Place 1 ball on the sprinkled wax paper.
Roll dough with rolling pin to desired thickness. Spread with peanut butter.
Roll up like jelly roll and cut into slices.