Candies
Bittersweet Chocolate Fruit and Nut Clusters
Servings: 30
2 cups bittersweet chocolate, coarsely chopped
1 cup mixed nuts or peanuts
1 cup dried fruit (raisins, dates, figs and apples)
Place chocolate in a heat-proof medium bowl over hot (not boiling) water. Melt, stirring constantly. Remove from heat. Stir in dried fruit and nuts. Spread on waxed-paper lined baking sheets. Chill until firm. Break into pieces to serve. (Clusters can be layered between sheets of waxed paper in airtight container and refrigerated for up to 2 weeks.)
Snowballs
This recipe is one of my sister's favourites. Perhaps in her mind's eye, she too can see our paternal grandmother sitting at her kitchen table, click-clacking her dentures, rolling snowballs in coconut.
Servings: 30
1/2 cup margarine
1/2 cup low-fat evaporated milk
2 cups sugar
6 tablespoons cocoa
1-1/2 cups unsweetened coconut
1-3/4 cups rolled oats
Combine butter, milk, sugar, and cocoa in small saucepan. Bring to a boil and let boil for three or four minutes. Remove from heat and let cool. Add coconut and rolled oats and mix well. Form into small balls and roll balls in coconut. Store in refrigerator.
Variation
To make what are often called "frogs," do not form mixture into small balls. Instead, drop by tablespoons onto greased cookie sheets. Chill in refrigerator until firm.
Did You Know?
The Tootsie Roll was named in honour of Clara "Tootsie" Hirschfeld Ludwig of Brooklyn, New York, the daughter of Austrian emmigrant Leo Hirschfeld.
Optimized for Netscape 2.0 or better. Last Updated June 10, 2003.
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Copyright Rexanna M. Keats 1999, 2000, 2001, 2002, and 2003. All Rights Reserved.
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