posted by Becky 12-04-101 8:26 PM
Peanut Butter Balls
1/3 c. peanut butter
1 tsp. vanilla
2/3 c. unsweetened coconut, shredded
1/4 c. chopped nuts
1 tsp. lemon rind
1/2 c. raisins
Mix all ingredients together. Form into bite size balls. Chill until firm. Yield: 14 balls.
Exchanges: 1 ball equals 1/2 fruit and 1 1/2 fat. Calories per ball - 88, carb. - 6 gm., pro. - 2 gm. and fat - 7 gm.
Peanut Butter Balls
4 Tbsp. peanut butter
4 Tbsp. butter or margarine
1 tsp. vanilla
4 Tbsp. light corn syrup
1 c. powdered sugar
2 Tbsp. milk
2 1/4 c. vanilla wafer crumbs
Mix all ingredients well, except the vanilla wafer crumbs. Add 2 cups the wafer crumbs to the mixture.
Shape into 1-inch balls. Roll the peanut butter balls in the unused wafer crumbs.
Peanut Butter Balls
1 c. nonfat dry milk
1/4 c. honey
3/4 c. chunky or smooth peanut butter
Mix together the dry milk, peanut butter and honey. Cool in refrigerator about one hour. Roll small amounts of the mixture into balls. Place in covered container and store in the refrigerator.
Peanut Butter Balls
1 c. wheat germ
1/2 c. peanut butter
1/2 c. honey
1/4 c. powdered milk
2 Tbsp. peanuts, finely chopped
sesame seeds or coconut
Preheat the oven to 325 degrees.
Spread wheat germ in a shallow pan and bake in the oven, stirring occasionally until lightly browned, about 10 minutes. Remove and cool.
Mix the wheat germ, peanut butter, honey and powdered milk. Stir in the chopped peanuts. Form into 1-inch balls. Roll each ball in sesame seeds or coconut until well coated. Refrigerate for two hours or more before serving.
Makes 40 peanut butter balls.
Peanut Butter Balls
1/2 c. peanut butter
1/2 c. powdered milk
1/2 c. honey
1/4 c. wheat germ
Mix all ingredients together. Roll a teaspoon of dough at a time in your palm to form balls. Put Peanut Butter Balls on wax paper and chill.