Old Fashioned Maple Walnut Butter Balls Food

BUTTER BALLS

Steps:

• Grind walnuts very fine. Set aside.
• Cream butter and sugar until light and fluffy.
• Add vanilla.
• Add flour and nuts alternately. You may have to mix by using your hands to really get it all mixed together well.
• Roll into small balls, approximately 1-inch.
• Place on cookie sheet, ungreased. You can usually fit a lot of cookies on the cookie sheet because they do not spread that much.
• Bake at 250 degrees for 45 minutes.
• Meanwhile, have a bowl of powdered sugar ready for when the cookies come out of the oven.
• When cookies are brought out of the oven, allow to cool for maybe a minute until you can pick them up without breaking them. Roll in powdered sugar and place them on wax paper. Cool.
• I also like to roll them in powdered sugar a second time when they are completely cool.

OLD-FASHIONED WALNUT BALLS RECIPE

Steps:

• Gather the ingredients.
• Preheat oven to 375 F. Cream butter, sugar, and vanilla in a stand mixer or with an electric hand beater at medium speed until fluffy; the butter should approximately double in size and turn pale yellow.
• Sift flour and salt together.
• Add it in two or three batches to the creamed mixture; mix gently to incorporate it between each addition. Stir in walnuts.
• Pinch a walnut-size chunk of dough off, roll it into a ball, and place it on an ungreased cookie sheet. Repeat with remaining dough, leaving about 1 inch of space between each ball.
• Bake cookies for 12 to 15 minutes. Transfer walnut balls from cookie sheet to a wire rack using ​a spatula. Cool for 10 to 15 minutes.
• Roll cooled cookies in sifted confectioners sugar.

WALNUT BALLS

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Cream the sugar and butter. Add flour, nuts, salt and vanilla. Mix well. Batter will be very crumbly.
• Shape into 1 inch balls. Bake for 15 minutes, remove from oven and allow to cool for 3 minutes. Roll in super fine sugar. When cool, roll again, if desired.

WALNUT BALLS

Steps:

• Cream butter, sugar, and vanilla until fluffy.
• Sift flour and salt together; add to creamed mixture.
• Mix well; stir in walnuts.
• Shape dough into walnut-sized balls.
• Bake on ungreased cookie sheet at 375 degrees for 12 to 15 minutes.
• Remove from cookie sheet with spatula.
• When still warm but cool enough to handle, roll in powdered sugar.

BUTTER BALLS FOR CHICKEN BROTH OR NOODLE SOUP

Steps:

• Toast the bread slices in a 400°F oven until brown on one side.
• Flip over and toast on the other side. Cool.
• Take very dry bread slices and pulse in a blender or food processor until very fine crumbs.
• Place in a large bowl and mix margarine. and cream and eggs, salt and allspice all at once. Mix well. Shape in 1 inch balls.
• Take a large slotted spoon and lower 3 or 4 balls into the boiling or simmering liquid at a time. Cook 5 to 7 minutes. Serve immediately.
• Note: If you have extra large loafs of bread ie. sandwich slices loafs of bread you my have to add some warm milk to form the balls.
• Do not be shy in squeezing to form the balls.
• Extras to add if desired: A little dried parsley flakes, a very small square of cheese in the center.
• Note: You can prepare ahead and freeze for use later. Do not keep over a month.

MAPLE NUT BALLS

Steps:

• In a large bowl, cream butter and maple flavoring until light and fluffy. Gradually add confectioners' sugar and mix well. Stir in pecans. Shape into 1-in. balls. Cover and refrigerate for 1-1/2 hours or until firm. , In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate mixture; allow excess to drip off. Place on waxed paper until set. Store in the refrigerator.

MAPLE CANDY BALLS

Steps:

• In large bowl, mix together sweetened condensed milk, butter, maple extract and nuts.
• Gradually beat in confectioners' sugar.
• Roll into 1-inch balls.
• Keep refrigerated until ready to dip.
• In heavy saucepan or double broiler, over low heat, melt chocolate.
• Dip balls into chocolate.
• Place on wax paper lined baking sheet until set.
• Store leftovers covered in refrigerator.
• Note: Candy mixture can be chilled in refrigerator up to 2 days before rolling into balls.

MAPLE WALNUT FUDGE

Steps:

• Combine butter, evaporated milk,sugar and salt in medium, heavy duty saucepan.
• Bring to a full rolling boil, stirring constantly, over medium heat. Boil, stirring constantly for 4-1/2 to 5 minutes.
• Remove from heat. Stir in marshmallows, morsels, nuts and maple flavoring.
• Stir vigorously for 1 minute or until marshmallows are melted.
• Pour into buttered 13x9 inch baking pan.
• (I used a square casserole) Cool until firm.
• Cut into squares.
• Makes about 50 pieces Makes a nice, creamy fudge!

OLD-FASHIONED MAPLE WALNUT BUTTER BALLS

Steps:

• Set oven to 375 degrees.
• Prepare an ungreased cookie sheet.
• Cream butter, sugar and maple extract until fluffy.
• Sift together flour and salt.
• Add to the creamed mixture; mix well.
• Stir in walnuts.
• Shape dough into 1-inch balls.
• Place on cookie sheet.
• Bake for 12-15 minutes.
• Immediately remove with spatula.
• When still warm, but cool enough to handle, roll baked cookies in powdered sugar.