BUCKEYES I
This recipe is so good that I double it whenever I make it. Since it is peanut butter balls dipped in chocolate it is almost like candy. Real buckeyes are nuts that grow on trees and are related to the horse chestnut.
Provided by Tammy Winters
Categories Desserts Cookies No-Bake Cookie Recipes
Time 50m
Yield 30
Number Of Ingredients 5
Steps:
- In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.
- Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.
- Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.
- Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.
Nutrition Facts : Calories 331 calories, Carbohydrate 40.6 g, Cholesterol 16.3 mg, Fat 19.4 g, Fiber 2.1 g, Protein 4.2 g, SaturatedFat 9.2 g, Sodium 105.5 mg, Sugar 36.9 g
DOUGHNUT HOLES 5 WAYS
These are no ordinary homemade doughnut holes. They come in five fun shake-in-the-bag flavors that your family will love. Plus, we've made them easy. Good stuff!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 38
Number Of Ingredients 15
Steps:
- In deep fryer or 2-quart heavy saucepan, heat 2 to 3 inches oil to 375°F. Place one of the Coating Flavors into a brown paper lunch bag (about 10 3/4 x 5 inches) or medium bowl.
- Lightly spoon Bisquick mix into measuring cup; level off with straight edge of knife. Add to medium bowl along with remaining Doughnut Hole ingredients; mix just until dough forms. Work with half of the dough at a time; cover and refrigerate remaining half of dough. Shape dough into 1-inch balls. Sprinkle fingers and hands with Bisquick mix if they get sticky. Carefully drop balls, 5 or 6 at a time, into hot oil. Fry 1 to 2 minutes or until golden brown all around; drain on paper towels. Immediately gently shake 2 or 3 doughnut holes at a time in bag, or roll in coating in bowl. Repeat with refrigerated dough.
Nutrition Facts : ServingSize 1 Doughnut Hole
BUCKEYE DOUGHNUT HOLES
Ohioans LOVE their buckeyes! They are in just about every candy shop and on every homemade sweets tray. I've taken that Ohio favorite and combined it with one of our family's favorites - donut holes! These balls of fried dough are filled with peanut butter cream and coated in chocolate to look just like buckeye candies. -Rebecca Woollands, North Ridgeville, Ohio
Provided by Taste of Home
Time 1h5m
Yield 5 dozen.
Number Of Ingredients 16
Steps:
- In a small bowl, dissolve yeast in warm milk. In a large bowl, combine sugar, shortening, egg, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; roll to 3/4-in. thickness. Cut with a floured 1-1/2-in. biscuit cutter. Place 1 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until almost doubled, about 50 minutes., Meanwhile, in a large bowl, beat cream cheese, peanut butter, confectioners' sugar and salt until fluffy, 3-5 minutes. Transfer filling to a pastry bag fitted with a small pastry tip; set aside. In an electric skillet or deep fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown, about 1 minute on each side. Drain on paper towels; cool., Cut a small slit with a sharp knife on bottom of each doughnut. Fill each doughnut with peanut butter filling., Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Dip doughnuts in ganache, filled side down, leaving tops uncovered. Let stand until set. Refrigerate leftovers.
Nutrition Facts : Calories 95 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 42mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
FILL-YOUR-OWN DOUGHNUT HOLES
Provided by Trisha Yearwood
Categories dessert
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Fill a medium Dutch oven with 3 inches of oil and heat to 350 degrees F.
- Pop open the can of biscuits, cut each biscuit into 4 pieces, roll each into a ball and then press flat like a small saucer.
- Gently drop half of the dough pieces into the hot oil and fry, flipping them as they cook so all sides brown evenly, until puffed and dark golden brown, 2 to 3 minutes. Remove with a slotted spoon and cool on a sheet pan lined with a wire rack. Repeat with the remaining dough.
- Place the raspberries in the bowl of a mini food processor or mash by hand until smooth. Fold the mixture into the whipped topping and transfer it to piping bags or squeeze bottles. Add 1 teaspoon of hot water to the jar of fudge. Stir until loosened and slightly warm, adding more water if necessary, then transfer the fudge sauce to piping bags or squeeze bottles
- Use a chopstick to poke a hole in one side of each doughnut to make a little space inside. Gently pipe the filling inside each doughnut until you feel it expand a little in your fingers, then stop and place on a cooling rack filled-side up. Sprinkle with confectioners' sugar. Serve immediately or at room temperature.
BUCKEYE COOKIES III
These are like little peanut butter and chocolate balls. You basically mix it all up together. It is a perfect recipe to do at a sleepover or for parties. It is pretty simple and it really doesn't take too long. It takes about as long as chocolate chip cookies do, maybe a little longer, but if you love chocolate and peanut butter, you'll love this.
Provided by Sally Forsythe
Categories Desserts Cookies No-Bake Cookie Recipes
Yield 18
Number Of Ingredients 6
Steps:
- You'll need wax paper, a double boiler, a cookie pan, and a medium bowl. In the medium size bowl, mix peanut butter, butter, vanilla, and confectioners' sugar (mixture will be stiff).
- Shape into balls and place on a pan covered with wax paper. Place into the refrigerator.
- In double boiler, melt chocolate and shortening. Pour into bowl and dip balls with chocolate. Refrigerate for thirty minutes until chocolate is firm.
Nutrition Facts : Calories 400.4 calories, Carbohydrate 45.5 g, Cholesterol 13.6 mg, Fat 24.4 g, Fiber 2.7 g, Protein 6.4 g, SaturatedFat 10 g, Sodium 137.9 mg, Sugar 40.8 g
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