Saturday, November 28, 2015

Chocolate Round Balls (uncooked)

Packet Coffee Biscuits
1 cup milk
2 tablespoons cocoa
1 cup sultanas

Method: Mix together in ball shapes. Poke cherry, almond or walnut into centre before rolling in coconut.

Source: contributed by A. Cicchiello in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.56.

Tuesday, November 24, 2015

Glace Fruit Balls

90g (3 oz.) walnut pieces
60g (2 oz.) glace apricots
2 slices glace pineapple
125g (4 oz.) dark chocolate
1/2 cup coconut
60g (2 oz.) red cherries
60g (2 oz.) green cherries
60g (2 oz.) butter
60g (2 oz.) packaged cream cheese

Method: Chop glace fruit and nuts finely. Put chocolate in top of double saucepan until melted. Remove from heat. Add butter and cream cheese. Mix well. Put into fridge for several hours to firm up. Roll teaspoons into balls and toss in coconut.

Source: contributed by Mrs. E. Wood in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.53.

Friday, November 20, 2015

Rum Balls (uncooked)

9 oz. (approx. 3 cups) cake crumbs
3 tablespoons apricot jam
3 tablespoons cocoa
2 tablespoons water
1 tablespoon rum
2 tablespoons apricot jam extra
chocolate sprinkles

Method: Mix together cake crumbs, cocoa and 3 tablespoons of sieved apricot jam and rum into [sic] a stiff paste is formed. Make into approximately 24 balls. Warm 2 tablespoons of sieved jam with water, dip the balls into this jam mixture, then coat with the chocolate sprinkles. Place in paper patty cases.

Source: contributed by R. Lombardi in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.70.

Monday, November 16, 2015

Camembert Almond Balls

2 x 150g cans Camembert Cheese
125g (4 oz) butter
1/2 cup lightly toasted almond slivers
Dry white wine
1 tablespoon Cognac or brandy (optional)

1. Remove cheese from cans, put into a bowl or dish, cover with wine. Cover dish and chill overnight.
2. Remove cheese from wine, scrape off the rind. Beat together cheese and butter until smooth, beat in the Cognac or brandy, chill until film.
3. Shape into original rounds, or roll into bite-sized balls and coat with almonds. Store in the refrigerator in airtight wrappings.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.17.


Thursday, November 12, 2015

Shrimp Cheese Balls

250g cream cheese
1&1/2 teaspoons prepared mustard
1 teaspoon grated onion
1 teaspoon lemon juice
dash of salt and cayenne pepper
1/4 cup shrimp (drained)
cup salted mixed nuts (chopped)

Method: Soften cream cheese. Blend in mustard, onion, lemon juice, cayenne and salt. Stir shrimp into cheese mixture. Chill. Form into walnut sized balls and roll in chopped nuts. Makes about 3&1/2 dozen.

Source: contributed by H. Koenig in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.9.


Sunday, November 8, 2015

Coconut Balls

1 tin condensed milk
1 cup coconut
1 cup crushed cornflakes
1 dessertspoon golden syrup

Method: Place all ingredients in a saucepan over a low heat. When hot stir all the time for 8 minutes until thick. Allow to cool. Roll into small balls and dip in coconut.

Source: contributed by R. Burgess in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.123.

Wednesday, November 4, 2015

Orange Cream Balls

Crush pkt orange cream biscuits, add tin condensed milk, 1 cup coconut, 2 dspn cocoa. Mix, roll in balls, chill.

Source: contributed by S. Twartz in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.104.