You’re Welcome, Mr. President

Apricot-Coconut Balls

One of my favorite candy recipes during the holidays is Apricot-Coconut Balls. I picked this up out of the 2004 Better Homes & Garden Christmas Cookies magazine.

The magazine notes that White House Chef John R. Hanny developed this no-bake cookie for President and Mrs. Nixon. This was one of their favorites.

I’ve made these delicious babies for the past six years, and they are a favorite amongst my friends. I’m told that they are reminescent of the days of old.

Enjoy.

Apricot-Coconut Balls

1 cup Dried Apricots
1 cup Flaked Coconut
3/4 cup Chopped Nuts
1/2 teaspoon finely shredded lemon peel
1 Tablespoon Lemon Juice
1 Tablespoon Orange Juice
2 1/3 cups sifted Powdered Sugar

1. Line a cookie sheet with waxed paper; set aside. Place apricots, coconut, and nuts in a food processor; cover and process until finely ground. Transfer ground mixture to a medium bowl. Add lemon peel and juices; stir until combined. Add 2 cups of the powdered sugar. Stir until firm.

2. Form into 1-inch balls; roll in remaining powdered sugar. Place balls on prepared cookie sheet. Allow to dry at room temperature for at least 4 hours. If desired, sprinkle balls with additional sifted powdered sugar before serving. Makes about 30.

TO STORE: Layer between waxed paper in an airtight container, cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

** I add extra lemon juice to make the full mixture moist enough to form into balls **

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Our Christmas Wreath

Chicken-Cranberry Wreath

Most of our extended family isn’t vegetarian, so we’ve made our own Christmas tradition to include along side their turkey.

Assembling the crescent rolls can be a little tricky.  Just make sure you alternate the triangle dough from inside, then outside.  Also line the small inside of the triangles to form a circle.

This recipe is adapted from The Pampered Chef and it’s been a tradition for us during every holiday for the past 10 years.

Chicken-Cranberry Wreath

STEP ONE
2 pkg. (8oz.) refrigerated Crescent Rolls
1/2 cup Mayonnaise
2 T. Honey Dijon Mustard
1 bag Morningstar Chicken Strips OR 2 cans Worthington Fri-Chik, shredded
1/2 tea. Black Pepper, coarsely chopped
1/2 cup Celery,  sliced
3 T. Parsley, fresh, snipped
1/2 cup Cranberries, dried
1 cup Swiss Cheese, shredded

STEP TWO
1/4 cup Walnuts, chopped
1 Egg, separated

Oven 375 degrees
Arrange crescent rolls so the inside edge forms a circle. Alternate roll points to point inside then out.

Mix Step One ingredients together.

Using medium scoop, scoop filling over seams of dough.  Sprinkle nuts over filling. Fold strips of rolls over (alternating inside and ouside pieces of rolls). Tuck last end under first. Beat egg white lightly — brush over dough. Bake 25-30 minutes or until golden brown.