European Stars And Stripes (Newspaper) - December 8, 1988, Darmstadt, Hesse                                Chocolate Brandy balls Vic up Brandy. I cup Orange liqueur / cup Corn syrup 2 Teaspoons freshly grated Nutmeg 1 Teaspoon Vanilla extract 1 t cup unsweetened powdered Cocoa Ivi cups confectioners sugar 2 cups finely chopped walnuts 5 rounded cups of Graham Cracker crumbs made front 1 16-ounce package at Graham crackers in n Large bowl mix the Brandy Orange liqueur Corn syrup Nutmeg mrs . Sir in the Cocoa Cirl blend Well. Add i Tup of confectioners sugar then the walnuts and finally the Graham Cracker Crumb mixing Well afew  addition. Form the dough by  into 1-Inch balk. Roll each Ball in the remaining i cup of  sugar sifted. Store in airtight Container. Make approximately 75 mis. Bourbon of rum balls it cup Bourbon or dark rum 2 Tablespoons Corn syrup 1 Teaspoon Vanilla extract z Ubalo Sposili unsweetened Cocoa powder 1 cup confectioners sugar 1ft cups finely chopped pecans 3 cups Vanilla wafer crumbs cup granulated sugar or sifted confectioners Tugar Garnish v in a medium sized bowl mix the Bourbon or rum Corn syrup and in Willii extract. Sir in the Cocoa and mix Well add 1 cup of confectioners sugar then the chopped pecans and finally the Vanilla wafer crumbs mixing Well after each addition Iel the dough Sll s room Lempe Anturo fur 15 minutes then form i by hand into 1 Inch balls. Roll each Ball in granulated or. Sifted confetti Oil re Suir. Store in airtight Container. Makes  y to balls. Cinnamon rum bails. 5 rounded cups of Graham Cracker crumbs nude irom 1 16-ounce package of Graham crackers 1 cup chopped walnuts or pecans vhf cup unsweetened Cocoa powder 1 Tablespoon freshly grated Orange Peel 2 Teaspoon cinnamon i Teaspoon Salt 3 cups confectioners sugar 1 cup rum in a Largo to jul mis it la the Graham cd kor crumbs chopped Mill Cocoa Orange Peel Diin Imon Salt and 1 cups of the confectioners sugar. Stir in the rum Ami mix until ill i lie dry ingredient ire completely moist fun i i. Form by hand into i Mitidi balls Natl Roll each Hall in he remaining i cup of confectioners sugar sifted. Store in airtight tool nine a makes  75 balls. Mocha rum balls a cup instant Coffee powder 1 Tablespoon hot water w cup rum j Tablespoons Corn syrup 1 Teaspoon Vanilla extract a Cassoon Salt 2 Tablespoons unsweetened Cocoa powder 1 cup confectioners sugar 1 cup chopped Picani 3 cups Vanilla wafer crumbs it cup granulated sugar or sifted confectioners Ugar Garnish in a medium Steed bowl i solve the Coffee powder in the hot water. Stir in the rum Corn syrup Vanilla and Salt. Add the Cocoa and mix Well. Acid 1 cup of confectioners sugar then the chopped nuts and finally the Vanilla  crumbs mixing Vel after each Addison. Let the dough sol Al room temperature for 15 minutes Ihen form in by hand into 1 Inch baits. Roll the balls in a cup of granulated sugar or sifted confectioners sugar and store in airtight Eon Lainer. Makes approximately 50 balls. Fruit nut balls it cup Sweet Sherry w cup Honey 2 Teaspoons freshly grated Orange Peel 2 Teaspoons ire Ihly graded Lemon Peel 2 Teaspoons Vanilla extract. It Teaspoon Salt. I cup chapped pitted dates 1 cup neediest raisins 1 cup dried Apricot 1 cup walnuts 4 cups Graham Cracker crumbs 1 cup cinnamon Gujjar or sifted confectioners sugar Garnish in a Large bowl mix the Sherry Honey gated Orange Peel grated Lemon Peel Vanilla and Salt. Put the Dales raisins apricots and walnuts through a meal grinder fined with the finest Blade add these ground ingredients to the Large bowl and mix very Well. Add the Graham  crumbs and mix Well again. Form the dough Trilb 1 a h balls and Roll each Ball in Cinn Arnon Sug if or sifter confectioners sugar. Store in. Airtight Container. Makes approximately to balls. Ginger Walnut balls i cup Frozen Orange juice concentrate thawed it cup melted butter it cup Corn syrup 2 Teaspoons Vanilla extract v4 Teaspoon powdered Ginger t cup confectioners Cigar 1 cup chopped walnuts 4 cups Gingersnap crumbs 1 cup granulated sugar or sifted confectioners sugar Garnish in a Large bowl in in Well the thawed Orange Juke concentrate melted Butler Corn syrup Vanilla and powdered Ginger Slif in 1 cup of  sugar Ihlen tile chapped walnuts and finally the gingersnaps crumbs mixing Well Afler each addition. Roll each Ball in granulated sugar or sifted confectioners . Store in airtight Conla Iner. Makes approximately 75 balls. Banana Peanut balls 1 cup mashed Ripe baranas.2 Teaspoons Vij Fiille extract 1 cup Chunky style Peanut Buiter 1 cup toasted wheat germ 4 cup Vanilla wafer crumbs made from 112 ounce Box of Vanilla Waters. I cup confectioners sugar Garnish in a Large bowl mix Well the mashed bananas and Vanilla extract. Stir m the Peanut butter. Add the toasted wheat germ Ihen the viuiill.1 wafer crumbs. Mix Well. Form the dough by hand into 1-ini.h balls. Roll each Ball in sifted con feel loners sugar place i in.1 balls in a single layer on a. Cookie Sheet and refrigerate them unlit firm. Store in a Irti Ghl Container in the refrigerator Ullh you Are ready to serve them. Thi ii balls should be eaten within a week after they Are made. Makes approximately 90  Pecan balls it cup 1 stick butter room temperature 1 6-ounce can Frozen Orange juice concentrate thawed. V cup Brandy rum or Orange liqueur optional 5 cups confectioners sugar 1 cup chopped pecans 4 cups Vanilla wafer crumbs made from 1 12 ounce Box of Vanilla wafers in a Large bowl Cream together Well the softened butter thawed Orange juice concentrate and optional liqueur. Stir in 4 cups of the confectioners sugar. Mix Well. Add the chopped crans and Vanilla wafer crumbs. Mix Welt. Form the dough by hand into 1-Inch diameter balls. After you make each Ball Roll in in the remaining cup of sifted confectioners sugar to coat it completely set the balls in a single layer on i cookie Shee and Feyrl Temte them until firm. Store them in an airtight Container in the refrigerator until scr in Lime. Makes approximately 100 balls i e it Etui in Hix Tiffni to t-1,i"1. A _ ,1  �5 l iu1 i. & vs8sj Eftem Barb is bal Tripti Magant s