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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Martha Washington Balls Recipe

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This recipe for Martha Washington Balls is from Lout Family Cookbook 2017, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 stick Butter
1 can Eagle Brand Milk
14 oz. bag of Coconut- shredded
2 lbs. Powdered Sugar
4 C. Pecans- chopped
Paraffin Wax
3 (12 oz.) pkgs. Semi-sweet Chocolate
1 tsp. Vanilla or Almond extract
Directions:
Directions:
Cream together, the butter, milk, and vanilla. Add powdered sugar, coconut, and pecans; mix by hand.

Place in refrigerator for several hours. Make bite sized balls and place on waxed paper. Keep in refrigerator, overnight, making sure you have placed toothpicks into the balls first.

Dip balls into melted chocolate and paraffin wax. Place back on wax paper paper and pull out toothpicks.
Personal Notes:
Personal Notes:
Make sure to use a double boiler to melt chocolate and paraffin to prevent scorching. Originally from Nelian Herpin.

 

 

 

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