Apricot Brandy Balls Food

BRANDY BALLS

Steps:

• In food processor, process vanilla wafers into fine crumbs. Pour crumbs into large bowl. Add nuts, 3/4 cup powdered sugar and 2 tablespoons cocoa; stir to combine.
• In small bowl, stir together brandy and corn syrup until well combined. Add to dry mixture; stir until dough-like mixture forms.
• Roll mixture into 1-inch balls. Roll each ball in additional powdered sugar. If desired, place each in mini paper baking cup. Store in airtight container up to 2 weeks.

APRICOT BALLS

Steps:

• To a food processor, add apricots, dates, almond meal, coconut and coconut oil. Mix on high for 1 minute or until mixture is finely processed - it's ok if it's a little bit chunky.
• Roll tablespoons of apricot mix into small balls, using your hands, until smooth. Dip each ball in extra coconut and place on a plate. Repeat with remaining apricot mixture.
• Place balls in the fridge for at least 30 minutes to set. Store balls in fridge.

APRICOT WALNUT BALLS

Steps:

• In a bowl, combine apricots and coconut. Add milk; mix well. Stir in walnuts. Chill for 30 minutes (the mixture will be sticky). , Shape into 1-in. balls and roll in confectioners' sugar. Cover and refrigerate for at least 2 hours before serving. Store in refrigerator.

APRICOT BRANDY

Steps:

• Place ingredients (DO NOT MIX) in a 1/2 gallon flat topped glass jar.
• Turn jar twice a day for 8 days (allowing jar to sit on its top for half a day).
• Batch is ready.
• You may use the same apricots, more sugar, and vodka added to make another batch, but let second batch sit for 12 to 14 days.

YUMMY APRICOT BALLS

Steps:

• Mix together all ingredients.
• roll into small balls.
• then roll into coconut.
• refrigerate.
• can be frozen.
• Enjoy :).

APRICOT WALNUT BALLS

Steps:

• 1. Combine apricots and coconut. Add condensed milk, mix well. Stir in walnuts. Chill for 30 minutes [the mixture will be sticky]. Shape into 1 inch balls and roll in confectioners sugar. Cover and refrigerate at least 2 hours before serving. Makes 5-6 dozen.

APRICOT AND COCONUT BALLS

Steps:

• Combine all ingredients in food processor.
• With wet hands, roll mixture into small ball and coat with extra coconut.
• Refrigerate or freeze for 1 - 2 hours.

APRICOT BALLS

Steps:

• Mince apricots in a food processor. Place in a bowl and toss with brown sugar. Stir in 1/2 cup coconut and condensed milk. Shape into 1 inch balls and roll in coconut. Keep refrigerated.

APRICOT BRANDY BALLS

Steps:

• Grind apricots.
• Add coconut, milk, and brandy.
• Blend well.
• Mix will be sticky.
• Roll into balls and store in cool place.
• Can be made several days ahead.
• (Flavor improves.).
• Before serving, roll in powdered sugar.

APRICOT BRANDY BALLS

Steps:

• Melt chocolate in top of double boiler over hot (not boiling) water; remove from heat.
• Stir in brandy and corn syrup.
• Combine cereal, apricots and 1/2 cup confectioners' sugar in a large bowl.
• Add chocolate mixture; stire together until well blended and let stand at room temperature about 30 minutes.
• Form into 1/2" balls; roll in cocoa or powdered sugar.
• Place in candy cups in a covered container; let mellow several days before serving.

SPICED APRICOT MEAT BALLS

Steps:

• Soak 4 1/2 oz diced apricots in the brandy for 1 hour.
• Soak bread in 4 tablespoons of water, squeeze out water, set aside.
• In a large bowl, place the ground beef, onion, bread, cinnamon, nutmeg, salt, pepper, and egg. Using hands, knead mixture until thoroughly combined. Cover and refrigerate 1 hour.
• Remove meatball mixture from refrigerator. Take a heaped teaspoon of mixture and roll into a ball with wet hands. Flatten slightly and press thumb in center to form a deep depression.
• Place 1/4 tsp soaked apricots in center and remould into a ball, covering the apricot. Place on a flat tray and continue to roll the remainder.
• Cover with plastic wrap and refrigerate at least 30 minutes.
• For the dipping sauce:.
• Place diced apricots and water in a small pan with any remaining brandy-soaked apricots. Bring to a boil, reduce heat and simmer 15 minutes or until very soft.
• Stir in sugar, vinegar, teriyaki sauce, and simmer 2 minutes.
• Puree in a blender or food processor.
• Stir in the fresh ginger juice and set aside.
• Heat oil in a large, heavy-based frying pan.
• Fry meatballs in 2-3 batches, rolling them around the pan to cook all over and keep their shape (about 4-5 minutes each batch).
• Drain on paper towels.
• Place on a heated serving platter, with dipping sauce in the center and toothpicks for serving.