BEST EVER BUCKEYES RECIPE - FOOD.COM - FOOD.COM - RECIP…
Small peanut butter balls that taste even better than Reese's Cups. The taste so good- be careful, they are addictive!
Total Time 10 minutes
Prep Time 10 minutes
Yield 40-50 balls
Number Of Ingredients 6
Steps:
- Mix peanut butter, margarine or butter, powdered sugar, and vanilla in bowl (It helps to soften the margarine).
- Shape into 1" balls.
- Refrigerate balls.
- Meanwhile, melt chocolate with a bit of crisco (so the chocolate will harden. Without crisco, chocolate will remain soft.) in double boiler.
- Insert toothpick into refrigerated balls and dip into chocolate, leaving small area resembling a buckeye.
- Cool on wax paper and store in refrigerator or freezer.
Nutrition Facts : Calories 151.8, FatContent 9, SaturatedFatContent 2.6, CholesterolContent 0, SodiumContent 71.9, CarbohydrateContent 17.3, FiberContent 0.9, SugarContent 15.4, ProteinContent 2.7
EASTER LAMB CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
My grandmother started the tradition of making this molded Easter lamb cake when I was little. We continue to make it every Easter. The memory is so special that I keep the lamb mold in my kitchen next to my cookbooks as a decoration. Make sure to grease and flour the mold really well so that the cake does not stick. — Debra Waggoner, Grand Island, Nebraska
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 05 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Place egg whites in a small bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 375°. Thoroughly grease and flour inside of a 3D lamb cake pan. , In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, sift flour, baking powder and salt together twice; add to creamed mixture alternately with milk, beating well after each addition., Add cream of tartar to egg whites; with clean beaters, beat on high speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites., Gently transfer to bottom half of mold (the bottom half is the face of the lamb). Place top mold (back of lamb) on top, interlocking seams (make sure half with vent hole is on top to permit steam to escape). Place on a baking sheet., Bake until a toothpick inserted in vent hole comes out clean, 45-50 minutes. Let cool 15 minutes before removing to wire rack to cool completely., For frosting, in a large bowl, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar and vanilla. Frost cake. Attach sprinkles for eyes and nose; sprinkle body with coconut. If desired, decorate with additional coconut and jelly beans.
Nutrition Facts : Calories 377 calories, FatContent 17g fat (10g saturated fat), CholesterolContent 46mg cholesterol, SodiumContent 286mg sodium, CarbohydrateContent 54g carbohydrate (41g sugars, FiberContent 0 fiber), ProteinContent 4g protein.
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