Chocolate Coconut Balls

1 Can Eagle Brand Milk

2 # Powdered Sugar

4 Cups ground walnuts

1 Cup Butter Melted ( I substitute Virgin Coconut Oil)

2 cans Angel Flake Coconut

3 tsp. vanilla

2 packages chocolate chips 

1/2 block paraffin

Melt butter, add sugar and milk and mix well. Add nuts, vanilla, and coconut. Make into small balls and place on cookie sheet and chill.  Melt chocolate and paraffin.  Dip each ball into chocolate.  These will freeze for longer keeping.

Classic Chocolate Truffles

• 1/2 cup heavy cream
• 2 Tablespoons unsalted butter
• 1 teaspoon light corn syrup
• 8 oz. chopped, semi-sweet chocolate + 6 oz. for dipping
• about 1/2 cup Dutch-process cocoa powder, sifted
  1. Mix the cream, butter and corn syrup together in a saucepan. Place over medium heat and bring to a full boil. Turn off heat.
  
  2. Add 8 ounces of the chopped chocolate, and gently swirl the pan.
• Do not stir. Allow to rest for 5 minutes.
  
  3. After 5 minutes, whisk slowly to combine.
  
  4. Transfer the mixture to a bowl and refrigerate for 45 minutes, stirring every 15 minutes. In the meantime, line baking sheets with parchment paper.
  
  5. After 45 minutes, the mixture will start to thicken quickly, keep refrigerated another 11 to 15 minutes, stirring every 5 minutes.

  6. Using a mini ice cream scoop or two spoons, form the mixture into 1-inch balls and and place on the prepared sheets.
  
  7. Chill until firm, about 10-15 minutes. While the balls are chilling, melt the remaining 6 ounces of chocolate. After it is completely melted, allow to cool slightly before continuing.
  
  8. Place cocoa in small bowl. Remove the balls from the refrigerator. Using one hand, dip the balls into the melted chocolate. Roll it around in your hand, allow the excess to drip back into the bowl. Place the truffle in the cocoa. With your clean hand, cover the truffle with cocoa.
  
  9. Lift it out and place on the baking sheet. Repeat with the remaining truffles. Place back in the refrigerator for 5-8 minutes to set.

  May be stored up to one week in an airtight container.
  

Chocolate Coconut Truffles
makes about 32

• 2 cups sweetened, shredded coconut
• 1/2 cup heavy cream
• 2 Tablespoons unsalted butter
• 1 teaspoon light corn syrup
• 8 oz. chopped, semi-sweet chocolate
• 2 teaspoons coconut oil
• .
• For coating:
• 6 oz. chocolate for dipping

1. Preheat oven to 300°F. Spread out coconut in a single layer on a baking sheet. Transfer to oven and heat for about 15 minutes, stirring occasionally. The coconut should be dry but not colored.

2. Mix the cream, butter, corn syrup in saucepan. Place over medium heat and bring to a full boil. Turn off heat.

3. Add 8 ounces of the chopped chocolate, and gently swirl the pan. Do not stir. Allow to rest for 5 minutes.

4. After 5 minutes, add the coconut oil and whisk slowly to combine.

5. Transfer the mixture to a bowl and refrigerate for 45 minutes, stirring every 15 minutes. In the meantime, line baking sheets with parchment paper.

6. After 45 minutes, the mixture will start to thicken quickly, keep refrigerated another 11 to 15 minutes, stirring every 5 minutes.

7. Using a mini ice cream scoop or two spoons, form the mixture into 1-inch balls and and place on the prepared sheets.

8. Chill until firm, about 10-15 minutes. While the balls are chilling, melt the remaining 6 ounces of chocolate. After it is completely melted, allow to cool slightly before continuing.

9. Place coconut in small bowl. Remove the balls from the refrigerator. Using one hand, dip the balls into the melted chocolate. Roll it around in your hand, allow the excess to drip back into the bowl. Place the truffle in the coconut. With your clean hand, cover the truffle with some coconut.

10. Lift it out and place on the baking sheet. Repeat with the remaining truffles. Place back in the refrigerator for 5-8 minutes to set.

1. To store:

This recipe will make about 32 truffles. May be stored up to one week in an airtight container.

Coconut Treats

1/8 cup chopped nuts (almonds or pecans are good) (optional)

2 teaspoons unsweetened coconut flakes; 4-5 teaspoons if rolling in coconut flakes

1 tablespoon Virgin coconut oil; melted or softened if hard

1 teaspoon ground flax seeds

1/2 teaspoon pure vanilla extract

1/4 – 1/2 teaspoon Stevia® (sweeten to taste)

1/4 teaspoon almond extract

1/8 teaspoon Real Salt®

From Tropical Traditions Virgin Coconut Oil®

Divinity
Original recipe yield:
1 1/2 dozen

• 2 cups white sugar
• 1/2 cup light corn syrup
• 1/2 cup hot water
• 1/4 teaspoon salt
• 2 egg whites
• 1 teaspoon vanilla extract

1. In a heavy, 2 quart saucepan, combine the sugar, corn syrup, hot water, and salt. Cook and stir until the sugar dissolves and the mixture comes to a boil. Then cook to hard ball stage without stirring, 250 °. Frequently wipe crystals forming on the sides of the pan, using a pastry brush dipped in water. Remove from heat.
2. Just as the syrup is reaches 250°, begin whipping egg whites: In a large glass or stainless steel mixing bowl, beat egg whites until stiff peaks form. Pour hot syrup in a thin stream over beaten egg whites, beating constantly with the electric mixer at medium speed. Increase speed to high, and continue beating for about 5 minutes. Add vanilla; continue beating until the mixture becomes stiff and begins to lose its gloss. If too stiff, add a few drops hot water.
3. Drop by teaspoonfuls onto waxed paper, immediately. To decorate twirl the top with the spoon while dropping. Let stand until set. Store in an airtight container at room temperature.

Knox Blox

• IN LARGE BOWL, MIX UNFLAVORED GELATIN WITH FLAVORED GELATIN; ADD BOILING WATER AND STIR UNTIL COMPLETELY DISSOLVED. POUR INTO 13x9-inch PAN AND CHILL UNTIL FIRM. CUT INTO PIECES TO SERVE.

Old-Fashioned Knox Squares
serves 36

My favorite as a child. It wouldn't have been as special without this candy mom made. It was one time during the year we were allowed to have special candy.

1½ Envelopes Gelatin

½ C cold water

2 C. sugar
½ C. boiling water

Dissolve Knox in cold water 10 minutes. Dissolve sugar in boiling water. Bring to boil, add soaked gelatin and boil another 20 minutes. Add flavorings and coloring, strain and add 1/2 Cup nuts if desired. Put in bread pan first dipped into cold water 1" deep.  Stand until firm.

Remove to bread board covered with powdered sugar. Cut into cubes and continue to cover with powdered sugar. I use peppermint, spearmint, anise, or rum flavorings and red and green food colorings when not using orange, lemon and nuts.

Knox Dainties

• * Flavored extracts: Use 4 tsp. orange, lemon or coconut extract or 1 tsp. peppermint or strawberry extract. May add red or green food coloring for Christmas colors. Good with Anise, spearmint, Peppermint.
• Turkish Delight is grated orange, juice of one orange, lemon, & rind. Nuts are optional but 1/2 cup really make a different texture candy.
• In 4-quart saucepan sprinkle unflavored gelatine over cold water; let stand one minute. Over low heat stir until gelatine completely dissolves, about 5 minutes. Stir in sugar and salt. Increase heat to medium-high; heat just to a boil, stirring occasionally to dissolve sugar, about 10 minutes. Reduce heat to low; simmer without stirring 15 minutes. Stir in one flavoured extract and food coloring; pour into an 8x8x2" pan. Chill 3 hours or until set. Heavily dust cutting board with powdered sugar. With tip of wet sharp knife loosen gel from sides of pan. Briefly dip bottom of pan in hot water; unmold onto cutting board. Dust top of gelatine with powdered sugar; cut into 1" squares. Roll squares in additional powdered sugar. Store in covered container in refrigerator.

Mocha Truffles

This was a Grand Prize Winner. Best part is that it is so easy and quick.  1993 
Yield 5½ dozen.  

2 packages semi sweet chocolate chips

1 package (8 oz.) cream cheese, softened

3 T. instant coffee granules

2 tsp. water

1 # dark chocolate confectionery coating  (White optional)

In microwave bowl or double boiler, melt chocolate chips.  Add cream cheese, coffee and water, mix well.  Chill until firm and shape into 1" balls. Place on a wax or parchment lined cookie sheet and chill 1-2 hours until firm.  Melt chocolate coating and dip balls into chocolate and place on waxed paper to harden.  If desired melt white coating and drizzle over truffles.

Can be frozen several months before dipping. Thaw in refrigerator before dipping in chocolate.

Pecan Delights
Yields 4 dozen

In large pan combine first four ingredients and cook over medium heat until all sugar is dissolved.  Gradually add milk and mix well. Continue cooking until it reaches 248º (firm ball stage).

Remove from heat; stir in vanilla until blended. Fold in pecans. Drop by spoonful on waxed paper. Chill firm.  Melt chocolate and shortening and drizzle over each cluster. Cool and serve.

Peanut Butter Fudge
Yield 3-4 dozen

2 cups sugar
1/2 cup milk
1-1/3 cup peanut butter
1 jar 7oz marshmallow crème

In saucepan, bring sugar and milk to a boil; boil 3 minutes. Add peanut butter and marshmallow crème; mix well.
Quickly pour into buttered 8" square pan.

Chill until set. Cut into squares.

Peanut Butter Balls
No Bake. Refrigerate or Freeze for keeping.

1 Cup Peanut Butter  (I substitute Almond Butter)
1 Tbsp. butter
1 Cup powdered sugar, pinch salt
1 Cup each dates & nuts, chopped
1 12 oz. pkg. chocolate chips, melted
A walnut size piece of paraffin

Cream butters, sugar, salt. Add Dates, nuts cut fine. Refrigerate. Make into very small balls. Dip in mixture of melted chocolate chips and paraffin.
Freeze to keep an extended time.

Original From Annie Auer at Rocky Boy Indian Mission in Havre, Montana in 1967.

• 8 cups popped popcorn
• 4 cups crispy rice cereal squares
• 2 cups small pretzel twists
• 1 cup pecan halves
• 1 cup packed brown sugar
• 1/2 cup butter
• 1/4 cup light corn syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda

1. Preheat oven to 300 ° F (150 º C).
2. In a large bowl, combine the popcorn, cereal, pretzels and pecans.
3. In a saucepan over medium heat, combine the brown sugar, butter and corn syrup. Cook and stir until mixture comes to a boil. Reduce heat to medium low; cook without stirring for 5 minutes.
4. Remove saucepan from heat and stir in vanilla and baking soda. Pour over popcorn mixture and toss until evenly coated.
5. Bake at 300 ° F (150 °C) for 30 minutes, stirring after 15 minutes. 
6. Transfer to large piece of parchment paper and cool completely. 
7. Break into chunks once cool.

• 5 tablespoons vegetable oil
• 2 1/2 cups un popped popcorn
• 1/4 cup butter
• 1 cup packed light brown sugar
• 1/2 cup light corn syrup
• 2/3 cup sweetened condensed milk
• 1/2 teaspoon vanilla extract

1. Pop your corn and  Set aside.
2. In a medium saucepan  combine butter, sugar, and corn syrup. Stir well and bring to boiling over medium heat. Stir in condensed milk; simmer, stirring constantly, until candy thermometer reads 238 º(114 º C). Stir in vanilla.
3. Pour caramel over popped corn and stir to coat. Butter hands lightly; shape popcorn into balls about 3 1/2 inches in diameter.