Cappuccino Bon-Bons
1 package family-size brownie mix (13 x 9) size
2 eggs
1/3 cup of water
1/3 cup cooking oil
1 1/2 tbsp. instant coffee
1 tsp. ground cinnamon
Whipped topping
Small or large foil cupcake liners Preheat oven to 350 degrees Place foil cupcake liners on cookie sheet
Combine all ingredients except Whip Cream Fill small liners with 1 tbsp. of filling Fill large liners with 1/4 cup of mix. Bake small cupcakes 12-15 minutes.Bake large 20-25 minutes, or until toothpick comes out clean.
Cool completely. Garnish with a dollop of whip cream and a sprinkle of cinnamon before serving.
CHOCOLATE FILLED BON BONS
1/2 c. butter flavor shortening
1/2 c. granulated sugar
1/4 c. firmly packed brown sugar
1 tsp. vanilla
1 egg
1 2/3 all purpose flour, unsifted
36 chocolate kisses
36 peach halves
Cream shortening, sugars, vanilla and egg in large bowl at medium speed of mixer. Combine flour, baking soda, and salt. Stir into creamed mixture. Press 2 level measuring teaspoonfuls dough around each kiss, covering kiss completely. Gently place pecan half on top of each. Bake on ungreased baking sheet for 6-7 minutes (cookies will not brown, do not over bake). Gently press pecans into hot cookies. Cool on baking sheet for 1 minute, then remove to cooling racks.
Chocolate Brittle
1 LB Sugar
1 LB Walnuts, finely chopped
1 LB Almonds
1 LB Semi Sweet Chocolate
1 LB Whole Walnuts
In a saucepan cook butter and sugar, boiling 5 minutes. Stir in almonds and cook 10-20 minutes or until nuts begin to pop and turn brown. Pour into a shallow pan and let cool. Melt chocolate and pour over mixture in pan. Sprinkle w/ finely chopped walnuts. After mixture hardens, turn over and sprinkle bottom w/ walnuts. Break Candy into pieces.1 prepared 9-inch pie shell, baked
Vienna Chocolate Bars
2 sticks butter
2 egg yolks
1 1/2 C sugar
2 1/2 C flour
1 (10 oz.) raspberry jelly (seedless)
1 C semi sweet chocolate chips
1/4 tsp. salt
4 egg whites
Preheat oven to 350. Cream butter with egg yolks and 1/2 cup sugar. Add flour and knead with fingers. Pat batter out with fingers on greased cookie sheet to about 3/8" thickness. Bake for 15 to 20 minutes until lightly browned. Remove from oven. Spread with jelly and top with chocolate chips. Beat egg whites and salt until stiff peaks form. Fold in remaining cup of sugar. Gently spread on top. Bake for additional 24 minutes. Cool and cut into 2"x2" bars.
Carob Candy Balls
1/2 c Carob powder
1/2 c Honey
1/2 c Peanut butter
1/2 c Sesame seeds
1/4 c Wheat germ
1/4 c Dry milk powder
1 c Honey graham cracker crumbs
Blend together carob powder, honey, peanut butter, sesame seeds, wheat germ and powdered milk. Form into 1 1/2-inch balls. Roll in graham cracker crumbs. Refrigerate 1 hour before serving. This candy is low in salt, high in potassium. Makes 24 candy balls
Chocolate Balls
2 Sticks margarine
1 1/2 c Graham cracker crumbs
1/2 c Chopped pecans
1 c Coconut
1 Box powdered sugar
1 tb Vanilla
12 oz Jar crunchy peanut butter
6 oz Package semisweet chocolate chips
1/2 Cake paraffin wax (half of 1/4 pound size)
Melt margarine in large container. Stir in graham cracker crumbs, pecans, coconut, powdered sugar and vanilla; add peanut butter and mix well. Roll into walnut size balls and lay out on waxed paper. Melt chocolate and paraffin together over hot water. Using 2 teaspoons (or any method you prefer) dip each ball into mixture returning to waxed paper. The balls will cool quickly. Yield 6 dozen.
Chocolate Bourbon Balls
1/2 c Margarine or butter
4 c Powdered sugar
1 c Finely chopped nuts
1/4 c Bourbon
1 pk (6 ounces) milk chocolate chips
3 tb Half-and-half.
Place margarine in medium bowl. Microwave at HIGH (100%) until melted, 1 to 2 minutes. Mix in sugar, nuts and bourbon. Refrigerate until firm. Shape into 1-inch balls. Refrigerate until firm. Combine chocolate chips and half-and-half in a small bowl. Microwave at MEDIUM-HIGH (70%) until chocolate chips are melted, 1 to 2-1/2 minutes, stirring once or twice. Stir until smooth. Drizzle chocolate over candies. (Reheat chocolate as needed.) Chill.
Chocolate Cream Hazelnut Balls
1/2 c Finely chopped hazelnuts
1 c Vanilla cookie crumbs
1 c Powdered sugar
2 tb Cocoa
2 tb Corn syrup
1/4 c Cream
1/2 ts Vanilla
Combine all ingredients and mix well. The mixture should be moist to the touch. Roll into balls about the size of a walnut. Roll in powdered sugar or finely chopped hazelnuts. Store for at least 2 days in covered container.
Chocolate Mint Dessert Balls
9 oz Chocolate chips; melted
1/2 c Creme de menthe
24 oz Cream cheese; softened
1 ts Cinnamon, ground
2 c Pecans; finely chopped
Chocolate cookie wafers
In large bowl, mix together ingredients except pecans until smooth. cover and chill 1 hour. Divide mixture into 1 part per ball, and form into balls. Roll balls in pecans. Serve with chocolate cookie wafers. Store in refrigerator.
Chocolate Pecan Rum Balls
1 lb Pecans, shelled and ground
8 1/2 oz Chocolate wafers; crushed
1/2 c Dark rum
1/3 c Honey
Powdered sugar
Combine all ingredients, except powdered sugar, in a large bowl. Mix well. Chill for 20 minutes. Shape by spoonful into round balls. Store in a tightly covered, airtight container. Just before serving or giving, roll in powdered sugar. Makes 100 balls.
Chocolate Walnut Rum Balls
1 c Walnuts, ground or finely chopped
2 c Grated "German's sweet" or bittersweet chocolate
1 1/2 c Sifted confectioner's sugar
4 tb Rum
Cocoa powder
Combine nuts, sugar, and chocolate. Moisten with rum to form a stiff dough. Form into small balls and roll in cocoa to coat.
Dietetic Cream Cheese Balls
1 pk (8 0z. size) cream cheese
3/4 c Finely chopped pecans
Milkcote or whitecoat chocolate
Cream the cream cheese and add pecans. Chill until cheese will form balls. Dip balls into melted whitecote or milkcote chocolate coating. Makes about 25 balls.
Double Chocolate Cherry Bourbon Balls
1 6oz.pkg. chocolate chips
3 T Corn syrup
1/2 c Bourbon or 1/4 cup bourbon and 1/4 cup ginger ale
1 8 1/2 oz.pkg. chocolate wafers, crushed
1/2 c Confectioners sugar
1 c Finely chopped nuts
1/4 c Finely chopped candied cherries
Granulated sugar
Melt chocolate in top of double boiler. Remove from heat, add corn syrup and bourbon. In large bowl mix wafer crumbs, nuts, confectioners sugar and cherries. Add chocolate mixture. Stir until blended. Refrigerate 1 hour. Roll into 1-inch balls and roll in granulated sugar.
Swedish Balls
1/2 lb Butter
1 1/2 c Sugar
2 Eggs
1/2 c Strong cold coffee (instant)
2 ts Vanilla
1 c Cocoa
4 c Quick-cooking oats, uncooked
Cream butter and sugar. Blend in eggs. Add coffee, vanilla, and cocoa. Mix. Add oats and mix well. Chill 1 to 2 hours. Shape into one-inch balls. Roll in sugar. Store in air tight container. Keep refrigerated. Makes 5 dozen.
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