Louises Christmas Bonbons Recipes

BONBONS

Steps:

• In large bowl, combine margarine, confectioners' sugar, condensed milk, coconut, chopped walnuts and vanilla. Stir well. Cover and chill in the refrigerator for 2 hours, or until mixture has thickened enough to roll into balls. Roll the mixture into 1-inch balls and place close together, but not touching, on cookie sheets. Freeze until hard.
• While bonbons are freezing, line a cookie sheet or flat surface with waxed paper. Combine chocolate chips and shortening in the top of a double boiler, over, not in, simmering water. Stir until melted. Using a toothpick or a fork, dip each bonbon in the melted chocolate. Place on waxed paper to dry. When chocolate has hardened, store bonbons in plastic bag in the freezer.

LOUISE'S FRUITCAKE

Steps:

• Preheat oven to 325°F. Generously butter 10-cup Bundt pan; dust pan with flour. Combine first 6 ingredients in large bowl. Mix in 1/3 cup rum. Let stand at room temperature until liquids are almost absorbed, stirring occasionally, about 30 minutes.
• Meanwhile, combine flour, almonds, cinnamon, nutmeg and salt in small bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Blend in fruit mixture. Add dry ingredients and mix well. Transfer batter to prepared pan.
• Bake cake until tester inserted near center comes out dry, about 1 hour 15 minutes. Cool cake in pan 10 minutes. Turn out cake onto rack and cool.
• Stir corn syrup and remaining 2 1/2 tablespoons rum in heavy small saucepan over low heat until warm. Brush warm glaze twice over entire cake. Wrap cake in heavy-duty foil and let mellow 1 day at room temperature. Refrigerate. (Cake can be prepared 2 weeks ahead. Store in refrigerator.)

LOUISE'S HERBED BEEF TENDERLOIN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Tie tenderloin at 2-inch intervals with kitchen string.
• Combine oil and garlic in a bowl; brush over meat. Mix basil, rosemary, sea salt, and black pepper together in a bowl; sprinkle evenly over the meat.
• Roast beef tenderloin in preheated oven until beginning to firm and is hot and slightly pink in the center, 40 to 50 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

CHRISTMAS BONBONS

Steps:

• Preheat oven to 350°.
• Using an electric mixer on medium speed, cream 1/2 cup of the butter and 1/2 cup of the sugar.
• Add vanilla. Add flour gradually, mixing well.
• Spread in lightly greased 9x13x2 inch baking pan.
• Bake at 350° for about 15-20 minutes, or until cookie base is golden.
• Remove from oven.
• Using the mixer set to medium speed, mix almond paste, remaining 1/4 cup butter, remaining 1/4 cup sugar and the eggs.
• Spread over cookie base.
• Arrange cherries on batter with six across and eight down (48) Do not press cherries into batter.
• Bake at 350° for 20-25 minutes or until done. The cookie should feel firm when pressed lightly with fingers.
• Remove to rack and let cool.
• Meanwhile, combine all glaze ingredients and blend until smooth.
• Drizzle chocolate over cooked bonbon mixture. When glaze is set, cut into 48 pieces.

LOUISE'S CHRISTMAS BONBONS

Steps:

• For the Filling: Melt the margarine. In a large bowl, put in melted margarine (cooled a bit), add the condensed milk, sugar, salt, coconut and nuts. Stir well and rull into balls. Place on cookie sheets and freeze in freezer.
• For the Chocolate Coating: Take out frozen bonbons and using toothpicks dip each individually in melted chocolate.Place on wax paper to cool. After cooling put back in container and store in freezer.
• Hint: If bonbons are getting mushy before dipping in chocolate, refreeze. Sometimes it's better to do a few at a time. Take your time doing this.