"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Buckeyes Recipe

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This recipe for Buckeyes, by , is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Georgia Hollenshead Brock
Added: Sunday, April 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb. butter or margarine, softened
1 lb. peanut butter
1 1/2 powdered sugar
1 (12-oz.) pkg. semi-sweet chocolate chips
1/4 block grated paraffin

Directions:
Directions:
Mix softened butter, peanut butter & powdered sugar in a large bowl. (Best to mix by hand, unless you have a large mixer) Chill dough, form into balls about the size of a buckeye. Place on wax paper covered cookie sheet, return to icebox to chill for about an hour. Dip chilled balls to cover 3/4 of the ball in chocolate that has been melted in double boiler with paraffin. Return to cookie sheet to chill. Store in airtight container in icebox.

Number Of Servings:
Number Of Servings:
75 or more pieces
Personal Notes:
Personal Notes:
Georgia is the wife of Brett Brock, the daughter of Edwin & Linda (Hammontree) Hollenshead & the granddaughter of Virginia (Rogers) Hollenshead & the late John Hollenshead. These little gems are great! You can mix the dough ahead of time and store in the icebox until you are ready for it.

 

 

 

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