October, 17, 1987


Chocolate Amaretto:
7 (2 1/3) cups vanilla crumbs
1 1/2 (1/2) c. confectioners sugar
1/2 (1/5) c. cocoa
3 (1) c. chopped nuts
1/2 (1/5) c. corn syrup
1 (1/3) c. amaretto liqueur
1/2 c. almond meal to roll finished balls in

Brandy-Rum:
8 (2) c. vanilla crumbs
4 (1) c. ground walnuts
1/2 (1/8) c. honey
1/4 (1/16) c. dark rum
3/4 (3/16) c. brandy
1 c. fine sugar to roll balls in

Pina-Colada:
8 (2) c. vanilla crumbs
2 (1/2) c. coconut
1/2 (1/4) c. dark Karo syrup
1/4 c. rum.
3/4 (1/4) c. pina colada mix: (2 c. cream of coconut, 4 c. pineapple juice, 1 1/2 c. rum)
Roll in coconut


For all recipes it's just a matter of combining all the ingredients and making a smooth 'dough' which you can then divide into cylinders about 5 in. long and ten subdivide these into the little pieces which, when rolled in the palm of your hadn, become the 'balls'.