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The smells of chocolate and cookies baking fill my home
during the weeks leading up to Christmas as I madly scramble to get all of my Christmas baking and candy making finished. Sometimes I wish that the smell and feel of
that time of year could be bottled and brought out when feelings of sorrow or loneliness fill our lives. There is magic, wonder, and beauty found in this holiday. In the uplifting music, the stories of magic we tell our children, the movies that show us wonder and hope, and in the tastes and smells of a wonderful meal and baked treats that have been prepared in love. 1 can sweetened condensed milk |
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Mix together all of the ingredients above. Put in the refrigerator and let chill for one hour. While the dough is chilling, drain 3 ten-ounce jars of maraschino cherries. Press the dough around the cherries. (You may need to add more powdered sugar if the dough does not hold its shape around the cherries.) Put the balls on wax paper on a cookie sheet and put in the refrigerator or freezer. I typically let them sit in the fridge overnight.
16 ounces chocolate chips
1/2 bar paraffin wax
In a small saucepan over low heat, melt the chocolate chips and paraffin wax. I typically put the wax in first and let it melt most of the way before adding the chocolate chips. Let the mixture cool a little bit before starting to dip the cherries. Dip the cherries into the chocolate. I usually take 1/3 to 1/2 of the cherries out of the fridge at one time. They are easier to handle this way and do not fall apart as easily. Put wax paper on a cookie sheet and place the balls on the sheet. If the chocolate gets to be too thick, put it over low heat to melt it. Put the cherries in the refrigerator until set. Store in the refrigerator.
Makes 75 to 100 cherries.
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