Ingredients
6 oz package (1 cup) semisweet chololate, pieces
2 tbsp butter or margarine
1 egg
1 cup sifted powdered sugar
1/2 tsp vanilla
1 dash of salt
1/2 cup flaked coconut
1/2 cup chopped peanuts
Directions
Chocolate Nut Balls
FLAKED COCONUTS
In medium sausepan melt semisweet chocolate pieces and butter or
margarine over low heat stirring frequently. Remove pan from heat;
cool to lukewarm.
Beat in egg till smooth and glossy. Add sifted powdered sugar,
vanilla, and salt; mix well. Stir in the 1/2 cup flaked coconut and
chopped peanuts. Chill about (1 hour). Form into ( 1-inch ) balls;
roll in additional flaked coconut. Arrange on baking sheet. Chill at
least 3 hours or till firm.
MAKES ABOUT 2 1/2 DOZEN BALLS!
Recipe from : Better Homes & Garden (New Cook Book)
1981 over 275 recipes!
Servings: 2 servings
Chocolate Nut Balls Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
Food historians have proved the existance of recipes back into ancient history, in fact as far into history as ancient Egypt, and maybe even further. In practice though, sadly, these old cookbooks were just primitive hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe found, according to Professor Solomon Katz, is a series of clay tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. During the time of the Roman Empire a man called Apicius created some documents showing how to cook the recipes cooked by wealthy Romans. In his publication, he tells us how the meals were divided into hors d`oeuvres, entrees and dessert, something that is very familiar to us today. Additionally, he tells us how the Romans made use of many different aromatic flavours, including a few that will be familiar to modern chefs like thyme, rue and parsley. In the fifteenth century, knights returning from the crusades brought back a variety of spices and herbs from the East, including spices such as parsley and basil. The introduction of these new tastes caused an outbreak in publications on food, some of which are now in academic collections. Over the following few hundred years, the rich families of the West strove to serve up the most exotic meals, and as a result chefs and their recipe collections were highly sought after. Notwithstanding that, it wasn`t until the 1800s that formal cookery and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collating, trying out, and publishing recipes that were common in the better off homes of the day. Like it or not, the introduction of television brings us TV chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Chocolate Nut Balls recipe.
