"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Martha Washington Mounds Recipe

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This recipe for Martha Washington Mounds, by , is from Florence Hardy's 80th Birthday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carolyn Moore Graham
Added: Sunday, January 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 stick oleo, room temperature
1 pound powdered sugar
1 can Eagle brand Milk
2 cups chopped nuts, optional
1 cup flake coconut
2 teaspoons vanilla
1 small package cream cheese

Chocolate Dip:
1/2 of a small paraffin square
1 large package chocolate chips

Directions:
Directions:
Mix ingredients in a large bowl until well blended. Put in refrigerator for about 1 hour. (I do it overnight) Then roll a teaspoon at a time into little balls ( the size of walnuts). Place on waxed paper on a cookie sheet or flat pan. Put a tooth pick in each ball and keep refrigerated until ready to dip in chocolate.

Chocolate Dip: Melt paraffin in double boiler. Add chocolate chips. Blend until smooth and keep over hot water while dipping. Place dipped Mounds back on waxed paper. After finished put a small amount of chocolate on top of holes left from toothpicks.

Personal Notes:
Personal Notes:
I found that freezing the balls prior to dipping works best.

 

 

 

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