Martha Washington Cookies Food

MARTHA WASHINGTON CANDIES

Steps:

• Line 2 cookie sheets with wax paper. Set aside.
• Mix margarine, sugar and sweetened condensed milk in large mixing bowl. Add coconut, pecans, and vanilla; mix well, using a sturdy large spoon. Chill until firm enough to handle.
• Form into small balls and place on prepared cookie sheets . Chill until very firm.
• Melt chocolate chips in top pot of double boiler over simmering water. Using a toothpick, dip balls into melted chocolate. Let cool on wax paper.

MARTHA WASHINGTON'S GREAT CAKE

Steps:

• Preheat oven to 350 degrees.
• Soak raisins and currants in water in small bowl overnight.
• Combine orange peel, lemon peel, citron and cherries in mediumsize bowl, sprinkle with brandy; let stand overnight.
• Grease two 8 1/2 by 4 1/2 by 2 1/2 inch pans.
• Beat egg whites in medium-size bowl with electric mixer until foamy white. Beat in 1/4 cup of the sugar slowly until meringue forms stiff peaks; reserve.
• Beat butter, remaining sugar, egg yolks and lemon juice in large bowl with electric mixer at high speed until light and fluffy, about five minutes.
• Sift flour, mace and nutmeg onto wax paper. Stir into batter alternately with sherry, blending well.
• Drain raisins and currants. Add to batter with candied fruits and brandy, mixing well.
• Fold in reserved meringue until no streaks of white remain. Pour batter into pans. Place in a roasting pan on lowest rack of oven. Fill halfway with boiling water. Place cakes on middle rack of oven.
• Bake for 20 minutes. Lower heat to 325 degrees and bake 55 minutes longer until centers spring back when lightly touched with fingertip. Cool cakes in pans on wire racks 15 minutes. Remove from pans; cool completely.
• To store: wrap in sherry- or brandy-soaked cheesecloth; place in tightly covered containers for a month or longer. Pour more sherry or brandy over cake when cheesecloth dries out.
• Garnish with candied cherries, if you wish.

MARTHA WASHINGTON BALLS

Steps:

• Combine all ingredients except chocolate chips.
• Refrigerate over night.
• Shape coconut mixture into walnut-size balls.
• Freeze until firm.
• Melt chocolate chips in a double boiler.
• Pierce balls with a tooth pick or wooden skewer, dip balls into chocolate.
• Lay on wax paper.
• Refrigerate until set.
• Store in an airtight container.
• Note: This recipe originally called for 1 block of paraffin wax melted in with the chocolate chips. I don't care for the wax, so I don't add it. It's just a personal preference.