Cocoa Rum Balls

Ingredients

3 1/4 cup vanilla wafer crumbs (12-oz. box wa, fers) 1 1/2 cup chopped nuts 3/4 cup powdered sugar 1/4 cup hershey s cocoa or european style c, ocoa 1/2 cup light rum* 3 tbsp light corn syrup 1 powdered sugar	Advertisements

Preparation
 
In large bowl, combine crumbs, nuts, 3/4 cup powdered sugar and
cocoa. Add rum and corn syrup; blend well. Shape into 1-inch balls;
roll in powdered sugar. Store in airtight container 2 to 3 days to
develop flavor. Reroll in powdered sugar before serving. About 4
dozen balls.

* 1/2 cup orange juice plus 1 teaspoon freshly grated orange peel can
be substituted for rum.

[Copyright 1995 Hershey Foods Corporation.] [Recipe may be reprinted
courtesy of the Hershey Kitchens.]

[Meal-Master recipe format courtesy of Karen Mintzias]

 

 
Servings: 48

 

Cocoa Substitution
HERSHEY S Cocoa may be substituted for a variety of chocolate baking ingredients in recipes. HERSHEY S Unsweetened Cocoa is naturally low in fat, very low in sodium and is cholesterol free. Use the following guide to substitute HERSHEY S Cocoa for other chocolate: Unswe (Upload by user)

Cocoa Syrup
In medium saucepan, stir together sugar, cocoa and salt. Gradually add water, stirring to keep mixture smooth. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 3 minutes. Remove from heat; stir in vanilla. Pour into heatproof container. Cool to (Upload by user)

Cocoa
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Cocoanut Creams
Sift cocoa and sugar to gether, take out 1/4 cup to roll creams in. To milk add vanilla, cocoa and sugar, blend well and add nuts. Shape into small balls and roll in reserved cocoa & sugar mixture.     strongServings: 6/strong   (Upload by user)

Cocoanut Crispettes
Beat egg white stiff and add other ingredients. Drop by teaspoonfuls on a greased tin. Bake in a moderately hot oven. Time in oven, 15 minutes. Temperature, 375 degrees.     strongServings: 6/strong   (Upload by user)

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To the beaten egg yolks, add the sugar and milk, and cook all together. Add the flour which has been mixed with a little cold water and cook until mixture thickens. Add vanilla and let mixture cool. Mix half of the cocoanut with the custard filling and pour into baked pie sh (Upload by user)

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Mix first 4 ingredients and add the potatoes. Shape into tiny haystacks and put in refrigerator for 2 hours. Melt 1 package of unsweetened chocolate and dip candies in it. Put back in refrigerator to harden.     strongServings: 6/strong (Upload by user)

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Beat egg whites stiff and beat sugar into them. Fold in other ingredients. Drop from teaspoon on greased tin. Bake in a moderate oven. Time in oven, 30 minutes. Temperature, 300 degrees.     strongServings: 6/strong   (Upload by user)

Cocolat Rum Glaze
In heavy saucepan on low heat, melt broken chocolate with butter, stirring constantly until smooth. Remove from heat. Stir in corn syrup and rum. Place torte upside down on a rack over tray to catch excess glaze. Spread a very thin layer of glaze over top and sides of torte (Upload by user)

Coconut Beer Batter Shrimp
1. Thoroughly combine the ingredients for the seasoning mix in a small bowl and set aside. 2. Mix 1 1/4 cups of the flour, 2 tsps. of the seasoning mix, baking powder, eggs, and beer together in a bowl, breaking up all lumps until it is smooth. 3. Combine the remaining flou (Upload by user)
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Coconut Beer Batter Spam With Raspberry Horse
Open beer and leave at room temperature over night. Chill beer and then add water, oil and eggs. Mix just enough to break the egg yokes. In separate bowl, mix flour, salt, pepper and garlic powder. Add to liquid ingredients, while stirring slowly. Add coconut and stir s (Upload by user)
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Coconut Beer Shrimp W Sweet Tangy Sauce
Combine eggs, beer, 1 ts Creole seasoning, flour and baking powder. Blend well. Season shrimp with remaining seafood seasoning. Dip the shrimp in beer batter and roll in coconut. Fry in oil heated to 350~ in dep fryer, wok or deep saucepan. The oil should be at least 1 1/2" (Upload by user)
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Coconut Beer Shrimp
Combine the seasoning mix together in a bowl. Stir the dipping sauce ingredients together in a second bowl. Have this ready at the table when the shrimp are done. Mix together about 2 t of the seasoning mix, about 1 1/4 cups of flour, the beer and the baking powder, and (Upload by user)
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Coconut Cocoa Drops
Cream together sugar, butter, egg, vanilla and brandy extract until smooth. Combine flour, cocoa, salt and baking powder. Add dry ingredients alternately with sour cream. Stir in coconut. Drop by teaspoonfuls on greased cookie sheet. Bake in 350 degree oven 12 to 15 minutes. (Upload by user)
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Coconut Liqueur
Add all ingredients together and steep for 3 4 weeks. Turn jar every few days. The coconut tends to be porous and absorbs the alcohol so be sure to thoroughly strain and filter the mixture to yield the largest amount. Natural coconut may also be used, but tends to be watery (Upload by user)
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