br>Divide into 8 smaller balls. Roll each ball into a
Sift flour.
Make a well in center and break eggs into it. Add salt and knead until smooth.
Roll dough out on lightly floured board until 1/4-inch thick.
Cut into 1/2-inch strips and cut strips into tiny pieces 1/2-inch long.
With the palm of the hands, shape these tiny pieces into balls the size of a filbert. Heat oil to 350\u00b0 and drop balls in 3 at a time.
Fry until lightly browned, turning them constantly with a wooden spoon.
Remove balls and drain them.
aper towels.
Meanwhile heat honey and sugar. Boil for 15
Process apricots, honey, coconut cream, butter and 1/4 cup coconut until finely chopped and mixture comes together. Transfer to a medium bowl and chill for 30 mins.
Line a baking tray with parchment paper. Roll apricot mixture into balls, around 1 tbsp each. Roll in coconut. Chill for 15 mins and serve.
Combine
potatoes,
salt
and
2 tablespoons margarine. Stir in marshmallows.
Chill.
Shape potato mixture into balls using 1/4
cup
for each.
Combine 2 tablespoons melted margarine and honey
in a heavy skillet.\tAdd balls, one at a time, quickly coating
each
with
glaze.
Roll
balls in pecans and place
in greased
shallow casserole.
Drizzle with remaining margarine. Bake at 350\u00b0 for 15 to 20 minutes.
cing sugar, peanut butter and honey in a small bowl.
Mix honey and peanut butter. Gradually add milk. Mix well. With greased hands, form into small balls. Roll balls in additional milk powder. Chill until firm.
Cream honey and peanut butter.
Mix with dry milk.
Shape into balls and roll in crushed vanilla wafers.
Combine potatoes, salt and 2 tablespoons butter.
Add marshmallows.
Chill.
Shape into balls using 1/4 cup each. Combine 2 tablespoons butter and honey.
Dip potato balls one at a time.
Remove and roll in nuts.
Place in Pam-sprayed casserole. Drizzle with remaining butter.
Cover.
Bake at 350\u00b0 for 15 to 20 minutes.
Makes 10 servings.
Mix together peanut butter, honey and nonfat dry milk (solid). Then form into balls.
Crush graham crackers.
Then roll butter balls into graham crackers.
Mix honey and peanut butter.
Gradually add dry milk; mix well.
Form into balls with greased hands.
Roll in dry cereal flakes.
Chill until firm.
Makes 18 balls.
Mix peanut butter, dry milk powder, honey, and raisins together in a bowl until well incorporated. Shape into walnut-sized balls.
Place graham cracker crumbs in a shallow bowl; roll peanut butter balls in the crumbs to coat.
Crush the Corn Flakes to a fine consistency.
Mix together the peanut butter and honey.
Gradually add nonfat dry milk.
Grease hands.
Form mixture into balls and roll in crushed flakes.
Let balls set on wax paper, then serve.
Combine peanut butter, honey and dry milk. Mix well and form into small balls. Roll balls in graham cracker crumbs.
In a small bowl mix the milk powder, peanut butter, honey and graham cracker crumbs until blended. Shape into 1 inch balls and roll in chopped nuts; chill.
Cream butter, margarine, vanilla and honey.
Add flour and salt.
Stir in nuts.
Chill dough.
Roll into small balls 1/2-inch in diameter.
Chill again.
Bake at 300\u00b0 for 18 to 20 minutes. Roll in confectioners sugar while warm and again when cool.
Makes 96 cookies.
Mix together peanut butter and honey in bowl.
Stir well; slowly add milk powder and mix well.
Add cereal.
Shape into balls.
Ready to eat.
No cooking.
Store in refrigerator.
Mix together milk, honey, peanut butter and vanilla.
Roll in balls.
Roll in crumbs.
Place on pan to dry.
Cream the butter.
Add honey and cream.
Add vanilla and salt. Add flour and nuts; blend.
Shape into balls.
Use 1 level teaspoon.
Place on greased cookie sheet.
Bake in a 250\u00b0 oven about 30 minutes.
Roll in powdered sugar while still warm.
Makes 10 dozen.
Cream butter and honey.
Stir in flour, vanilla, nuts and salt.
Chill.
Roll into balls.
Cook at 300\u00b0 for 40 minutes. Roll in powdered sugar after removed from oven.
Roll again in sugar after they are cold.