Sugar
Plums ...
"This recipe has been handwritten
in my recipe book for so long I don’t
remember where it came from. I usually double or triple the recipe. Can
last in
the refrigerator for weeks.
Chop with knife or in food processor:
½ cup dried apricots
½ cup pecans
1/4 c. + 1 T. Grated coconut
1/4 c. raisins (I like currants,
don’t need to be chopped)
1/4 c. dried apples
2 T. Kirsch or orange liquer; for
non-alcoholic version, use pomegranate or grape juice.
Mix together in large bowl. Form
into 3/4" balls, press firmly into shapes. Roll in sugar."
Contributed by Ivy Rutzky
Cashew Cardamom Balls
...
"[This recipe is from an old issue of
Eating Well Magazine. I usually double or
triple this recipe too.]
1 cup lightly toasted cashew
pieces
1/8-1/4 tsp. Powdered cardamom,
or cardamom seeds, 2-4 pods
1 cup finely chopped dates [big
chewy Medjool dates work well. To cut dates easily, periodically clean
knife in
warm water]
finely grated peel of 1 orange
½ cup dried unsweetened
coconut,
toasted, them powdered in blender [flaked works fine, too].
Chop cashews rather fine. Remove cardamom from
pods and grind with a mortar and pestle or between two spoons. Combine
cashews
and cardamom in a bowl with chopped dates and orange peel. Knead
mixture with
fingertips until uniform, then roll into balls and coat with coconut.
Store in
a cool, dry place [plastic container in refrigerator works fine]. Makes
about
18 balls."
Contributed by Ivy
Rutzky
Ludgate Farms
1552 Hanshaw Rd.
Ithaca, NY 14850