In a large mixing bowl, combine ½ cup butter and a 16 ounce box of confectioner's sugar. Stir until well blended. Mix in ½ of a 14 ounce can of sweetened condensed milk, 3 ½ ounces of flaked coconut, and 1 cup of finely chopped pecans. Form mixture into 1-inch balls and place on a shallow baking pan that is lined with waxed paper. Chill balls for ½ to 1 hour in the refrigerator. In a double boiler, melt 12 ounces of semisweet chocolate chips and 1 ounce of paraffin (if desired). Use a toothpick to dip balls in melted chocolate mixture. Place on a large pan or platter that is covered with waxed paper. Chill, until ready to serve or store. When ready to serve, place the chilled bonbons on a nice serving plate, removing any excess chocolate that has stuck to the bottom. These can be made ahead and frozen. Just thaw them for a couple of hours before serving them. You may leave theses bonbons at room temperature or keep them refrigerated. They keep well when stored in a covered container. Enjoy!!!
Added: January 19, 2011, 5:16 am
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In a small mixing bowl, combine 1 cup brown sugar, 1 cup chopped walnuts, and ¾ cup melted butter. Stir well, and set aside. Place 1 ½ cups white sugar and 2 ½ teaspoons ground cinnamon in a gallon-sized zip-lock bag. Close the top, holding it together with your hands and shake the bag until the mixture is well-blended. Now, open your refrigerated biscuits, and remove the biscuits from the first can. Separate the biscuits from each other, and cut each biscuit into four equal quadrants. Place the biscuit pieces all at once (or a few at a time) in the bag of sugar and cinnamon. Shake well to coat biscuit pieces. Place the biscuits evenly in a ring in a Bundt cake pan that has been sprayed with cooking oil spray. Spread one-half of the caramel-walnut mixture over this first layer of spiced biscuit pieces. Now, open the second can of biscuits, and repeat the process, ending with the remainder of the caramel-walnut sauce on top of the second layer of spiced biscuit pieces in the Bundt cake pan. Place the pan of layered spiced biscuit parts and sauce in an oven that has been heated to 350 degrees. Bake 30 minutes, or until golden brown. Immediately invert the Caramel-Walnut Monkey Bread onto a nice cake plate. (You will want to choose a plate that has a lip around the edge, so that sauce will not drip off the plate.) Serve immediately. Monkey bread is served by pulling individual pieces from the warm bread..
Added: January 19, 2011, 5:12 am
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Squeeze 1 lemon and 1 ½ oranges and save juice. Boil rinds and meat of lemon and oranges, along with 6 whole cloves, 1 stick of cinnamon, and 1 cup of sugar in 1 pint of water for 5 minutes. Strain. Combine with 1 quart tea and reserved juices. Store in refrigerator until ready to use. When ready to use, heat to simmering point and then serve. This has always been a Christmastime favorite of my family. It's great on any wintry day! I hope you like it!
Added: January 19, 2011, 5:09 am
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In this video, Betty demonstrates how to make an Orange Pomander. This is a project that I like to do during the holiday season. An orange pomander is basically an orange that is studded with cloves and tied with a ribbon, so that it can be hung in a closet to give off the aroma of orange and cloves. You can also place several of them in a bowl to make a nice centerpiece for your table. When they have completely dried, you may put them in dresser drawers to make everything smell wonderful. These also make great gifts or party favors. To do this project, wash a fresh orange in warm soapy water to remove any wax that may have been added. I find it easier to tie ribbon around the orange to make 4 sections at the very beginning, leaving enough ribbon to make a bow at the top of a loop for hanging. The ribbon should be about ½-inch wide. After securing the ribbon with straight pins, you may decorate each of the four sections in any way that you like. I decided to use a plain design by just making a single arc down the center of each of the four quarters formed by a brown felt ribbon. To insert the cloves, use a skewer, nail, or knitting needle to punch a hole about ½-inch deep and push a whole clove, spike-end first, into the orange. If this makes your finger sore, use a thimble to protect your finger. Place the next clove as close as possible without the two cloves touching. Continue until you finish your design in each quarter. You may have a different design in each quarter, or be consistent with the same design all around the orange. You may even fill an entire quarter with cloves for a very nice look. It's all up to you! This is a nice holiday project that you can do with children. You can do any part of this project that might be difficult or harmful ahead of time, and let the children help with the finishing—or they may just enjoy watching the process. I hope you enjoy this idea and find it useful!
Added: January 19, 2011, 5:05 am
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Stud each pear quarter with a few whole cloves. Put into sterilized 1 quart glass jar with screw lid. Combine reserved pear syrup, sugar, and cinnamon drops in a saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer for 15 minutes, stirring occasionally. Add a few drops of red food coloring, if deeper red color is desired. Let cool for about ½ hour, and then pour over studded pear quarters and seal. Refrigerate. Serve as a condiment for ham or other meats, or as a topping for ice cream. This makes about 10 pear quarters and will keep in the refrigerator about 1 week. Note: You must make this addition to your holiday table at least one day ahead, in order to get the pears to absorb the clove and cinnamon flavor and the bright red color. This will be a dramatic addition to your meal! Enjoy!
Added: January 19, 2011, 4:59 am
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