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Post by Julie on Oct 11, 2002 15:48:27 GMT -6
Hawaiian Bon Bons 8 oz White chocolate, cut up 1 c Unsalted macadamia nuts 1/2 c Flaked coconut 1 ts Grated orange zest -(optional) In a 1-quart glass bowl, heat white chocolate in a microwave oven on medium for 2 minutes; stir. Return to microwave and heat on medium 1 1/2 to 2 minutes longer, or until melted and smooth when stirred. Stir in nuts, coconut, and orange zest. Carefully spoon into 25 (1 1/2 inch) paper bon bon cups, filling to top. Let stand at room temperature, or refrigerate 1 hour or longer, until firm. Store, well wrapped, in refrigerator.
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Post by Julie on Oct 11, 2002 15:49:32 GMT -6
Hazelnut Praline 1/2 c Granulated sugar 2 tb Chopped toasted hazelnuts In small saucepan heat sugar over medium heat without stirring, but shaking pan occasionally for 3 mins or until sugar has melted and is golden. Sprinkle nuts onto buttered plate and pour syrup over. Let cool until hardened; break into pieces. Process in food processor until finely ground, or place in heavy plastic bag, and crush with rolling pin.
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Post by Julie on Oct 11, 2002 15:50:55 GMT -6
Heavenly Hash
2 c Sugar 1 tb Butter or butter substitute 1/2 c Blanched and roasted almonds 2 tb Marshmallow cream 1 ts Vanilla 1/2 c Chopped pecans 4 tb Grated unsweetened chocolate 24 Marshmallows 1 c Cream Combine chocolate and sugar. Add cream, and butter. Boil to soft ball stage (234 - 238 F). Remove from fire. Add marshmallow cream, nuts, and flavoring. Beat until mixture begins to thicken. Place marshmallows on well-buttered dish evenly. Pour mixture over them. Let cool, cut in squares with a sharp knife.
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Post by Julie on Oct 11, 2002 15:51:47 GMT -6
Hoarhound Candy 1 1/3 ts Pressed hoarhound 1 1/4 c Boiling water 1/3 c White corn syrup 2 c Sugar 1/8 ts Salt Pour water over hoarhound. Allow to stand 10 minutes. Strain. Combine sugar, salt, syrup, and water from hoarhound. Boil to soft crack stage (275 - 280 F). Pour in thin sheet onto well-buttered baking sheet. Mark into squares before candy hardens.
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Post by Julie on Oct 11, 2002 15:52:32 GMT -6
Holiday Orange Balls 1 pk Vanilla wafers (crushed) 3/4 c Coconut (grated) 3/4 c Powdered sugar 1/2 c Frozen orange juice (Undiluted ) Mix ingredients together; roll into balls the size of walnuts. Yield: 24 pieces.
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Post by Julie on Oct 11, 2002 15:54:00 GMT -6
Holiday Rum Balls
3 1/2 c Vanilla wafer crumbs 1 1/2 c Confectioners sugar, divided 1 c Finely chopped pecans 1/4 c unsweetened cocoa 1/3 c light or dark rum (I split this with Amaretto) 1/3 c Karo light corn syrup 1/3 c fine chopped Maraschino cherries Mix crumbs with 1 cup of the confectioners sugar, pecans and cocoa and cherries. Stir in rum and corn syrup. (I like to use a fork at this point to help in stirring the mixture) Shape into 1-inch balls. Roll balls on remaining sugar. Store in tightly covered container. Refrigerate. Makes about 4 1/2 dozen.
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Post by Julie on Aug 30, 2002 13:06:38 GMT -6
Weight Watcher Points for Girl Scout Cookies
Aloha Chips, 3 cookies (170 cal/10 g fat/<1 g fiber) 4.5 Reduced Fat Lemon Pastry Cremes, 3 cookies (130 cal/4.5 g fat/0 g fiber/22 g carbs) 3
Upside-Down Frosted Oatmeal, 3 cookies (170 cal/7 g fat/1 g fiber/24 g carbs) 4
Animal Treasure Fudge Dipped Shortbread, 2 cookies (190 cal/9 g fat/0 g fiber/25 g carbs) 5
Caramel DeLites, 2 cookies (140 cal/7 g fat/1 g fiber/19 g carbs) 3.5
Thin Mints, 4 cookies (160 cal/9 g fat/1 g fiber/20 g carbs) 4
Trefoils Shortbread, 4 cookies (130 cal/6 g fat/1 g fiber/18 g carbs) 3
Peanut Butter Sandwich, 3 cookies (180 cal/8 g fat/1 g fiber/23 g carbs) 4.5
Tagalongs Peanut Butter Patties, 2 cookies (150 cal/8 g fat/1 g fiber/16 g carbs) 3.5
Lemon Drops, 3 cookies (160 cal/8 g fat/0 g fiber) 4
Samoas Coconut Carmel, 2 cookies (160 cal/9 g fat/2 g fiber) 4
Apple Cinnamon, 3 cookies (120 cal/5 g fat/<1 g fiber) 3
Striped Chocolate Chip and Pecan, 3 cookies (180 cal/10 g fat/<1 g fiber) 4.5
Do-si-dos Oatmeal Peanut Butter Cremes, 3 cookies (170 cal/8 g fat/1 g fiber) 4.5
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