Peanut butter balls take a chocolate dip


November 11, 1992|By Ellen Hawks | Ellen Hawks,Staff Writer

When Norma Howe from Moreno Valley, Calif., wrote requesting a recipe for peanut butter balls which are also called buckeyes, she noted that she had lost her recipe and had not been able to find one in California. "My sister from Oregon mailed me your address," she wrote.

If the recipe wasn't easy to find in California, it was in Maryland. More than 38 recipes were received, thanks to responsive Marylanders.

Chef Syglowski, of the Baltimore International Culinary College, who tests our recipes, chose three which he says are all slightly different and each one very good.

Buckeyes From: Holly E. Hagel of Baltimore Makes about 8 dozen.

1/2 pound butter melted

1 pound confectioners sugar

1 pound peanut butter

2 cups graham cracker crumbs

1 teaspoon vanilla

.` Combine above ingredients and

mix together well. Roll into small balls and place on wax paper-covered cookie sheet. Refrigerate overnight or freeze a half hour. In top of double boiler melt approximately 2 teaspoons paraffin. Add 12 ounces chocolate chips and stir until smooth.

Using a toothpick dip each ball in the chocolate leaving about 2/3 -inch of the peanut ball uncoated around the toothpick. This gives the appearance of a buckeye. Let stand on wax paper until chocolate is set.

Ms. Hagel says that when she makes this recipe she omits the paraffin because she believes it is not good for her.

Peanut butter balls From: Betty Kirschner, no address.

1/2 pound margarine or butter

1 cup peanut butter, creamy or crunchy

1 box confectioners sugar

1 1/2 teaspoons vanilla

Mix together, form into balls and chill. Then dip each ball in the following chocolate mix: Three semisweet blocks of Bakers chocolate, 2 small plain Hershey candy bars, 1/2 bar paraffin melted over hot water.

Peanut butter chocolate bonbons From: Joyce Eiben of Towson.

Makes about 4 dozen.

2 cups sifted powdered sugar

1 cup graham cracker crumbs

3/4 cup chopped pecans

1/2 cup flaked coconut

1/2 cup butter or margarine

1/2 cup peanut butter

1 1/2 cups semisweet chocolate pieces

3 tablespoons shortening

Combine the powdered sugar, graham cracker crumbs, pecans and coconut in large bowl. In a small saucepan, melt butter and peanut butter and pour over the coconut mixture. Blend until mixture is moistened. Shape into 1-inch balls.

Over low heat, melt chocolate pieces with the shortening. Spear balls with wooden picks and dip individually into the chocolate. Place on waxed paper and chill to set. Store tightly covered, between layers of waxed paper in a cool place.

Some suggestions from readers included re-heating the chocolate dip if it hardens, be sure to chill the peanut balls which makes them easier to dip, that they make excellent holiday gifts and also they keep very well in the freezer for guests and snacks.

* Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.

* If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. We will test the first 12 recipes sent to us.

# Recipe requests * Emily Pinezak of Crystal Lake, Ill., wants a banana cake that has real bananas in it and not just flavoring," she wrote.

* Joan Headley of Ellicott City has lost two recipes. "One is a cake that I believe was called 7-flavoring cake. The other recipe was called Tex-Mex Beans and called for Canadian bacon. I made the cake but never did get a chance to make the beans before I lost both of them," she wrote.

* Juanita M. Ewers of Belcamp wants a bean pie recipe which she says she had at Lexington Market and was made with navy beans. "I was wondering if you could help," she wrote.

* Joe Jones wants a bread pudding recipe that "the end product is like a custard. The bread isn't broken up into pieces but is kept as a whole slice of bread.


* Tiina F. Magi-Fisher of Millersville has misplaced her recipe for Watergate salad. Maybe someone has saved one, she noted.

* S. J. Friedemann of Baltimore wants to know how to make honey mustard.

* Marie Curry of Baltimore wants a recipe for ground turkey meatloaf that has the same texture as one made with ground beef.

* Mary G. Hoen of Towson says she would be most appreciative for a recipe called Mrs. Nixon's hot chicken salad.

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