Guest guest Posted May 9, 2006 Report Share Posted May 9, 2006 I was surprised to see this as well. This variation was floating around in the 70's.... 1 cup powdered sugar + 1/2 1 cup chunky peanut butter 2 Tablespoons butter 1 1/2 cups Rice Crispies flaked coconut Mix sugar, peanut butter and butter together well. Roll into round balls and chill for 1 hour. Mix the 1/2 cup powdered sugar in a little water until quite thin. Dip balls into this mixture, and then into flakes coconut. I would use a regular commercial brand of PB since it seems a little " stiffer " and will hold its shape better. These are awesome, by the way! Jeanne >Message 8 > " ~ PT ~ " patchouli_troll >Mon May 8, 2006 7:34am(PDT) >Re: Peanut Butter Balls ~ thanks Lorri & a question > >Thanks for posting this recipe, Lorri. >One year i hosted 50+ people at my home for my husband's >office Xmas party, and some of us did a cookie exchange after >the dinner. This one lady brought these peanut butter balls, >but when asked she refused to share the recipe claiming it >was secret. *lol* Now i think i finally have it. >Hey, do you think this will work using natural peanut butter, >like Admas brand? Or does it require a more commercial brand >like Jif? Thanks. > >~ pt ~ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 9, 2006 Report Share Posted May 9, 2006 These sound wonderful, too! Peanut butter with coconut... mmmm Yeah, this lady's PB balls weren't dipped in chocolate or rolled in coconut, so i bet both your recipe and Lorri's will be better than the one she refused to share with me. She had some nerve, ya know. *lol* Thanks for sharing this one. Also thanks for the tip about which PB to use ~ i was thinking along the same lines. ~ pt ~ I was made through the ninefold elements: From fruit trees, from paradisal fruit; ~ Taliesin, " CŒd Goddeu " (trans. CM) ~~~*~~~*~~~> , BJ <pinemeadows wrote: > > I was surprised to see this as well. This variation was floating around > in the 70's.... > > 1 cup powdered sugar + 1/2 > 1 cup chunky peanut butter > 2 Tablespoons butter > 1 1/2 cups Rice Crispies > flaked coconut > > Mix sugar, peanut butter and butter together well. Roll into round balls > and chill for 1 hour. > > Mix the 1/2 cup powdered sugar in a little water until quite thin. Dip > balls into this mixture, and then into flakes coconut. > > I would use a regular commercial brand of PB since it seems a little > " stiffer " and will hold its shape better. > > These are awesome, by the way! > > Jeanne > > > >Message 8 > > " ~ PT ~ " patchouli_troll > >Mon May 8, 2006 7:34am(PDT) > >Re: Peanut Butter Balls ~ thanks Lorri & a question when asked she refused to share the recipe claiming it > >was secret. *lol* Now i think i finally have it. > >Hey, do you think this will work using natural peanut butter, > >like Admas brand? Or does it require a more commercial brand > >like Jif? Thanks. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 10, 2006 Report Share Posted May 10, 2006 Hmmm... I was going to suggest the natural peanut butter. LOL. I would think it would be " stiffer " if that is what you want, but that was not my main consideration. Mostly, I would suggest it for health reasons. The way name-brand PB is made smooth and non-separating is by adding extra oil, often hydrogenated. -Erin www.zenpawn.com/vegblog , " ~ PT ~ " <patchouli_troll wrote: > > Also thanks for the tip > about which PB to use ~ i was thinking along the same lines. > > ~ pt ~ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 12, 2006 Report Share Posted May 12, 2006 I would like to make this recipe Erin brings up a good point. First off I'd like to know if you should use the PB when it's been refrigerated or at room temp. Seems that if it were in the fridge it would be easier to roll. Also might it be better to get the natural kind of PB (that Erin mentioned) and pour out some of the excess oil before stirring? Anyone come up with a good tip on stirring that jar without obtaining a hand cramp from heck? S. On 5/10/06, Erin wrote: > > Hmmm... I was going to suggest the natural peanut butter. LOL. > I would think it would be " stiffer " if that is what you want, > but that was not my main consideration. Mostly, I would suggest > it for health reasons. The way name-brand PB is made smooth and > non-separating is by adding extra oil, often hydrogenated. > > -Erin > www.zenpawn.com/vegblog > > > I was surprised to see this as well. This variation was floating around > in the 70's.... > > 1 cup powdered sugar + 1/2 > 1 cup chunky peanut butter > 2 Tablespoons butter > 1 1/2 cups Rice Crispies > flaked coconut > > Mix sugar, peanut butter and butter together well. Roll into round balls > and chill for 1 hour. > > Mix the 1/2 cup powdered sugar in a little water until quite thin. Dip > balls into this mixture, and then into flakes coconut. > > I would use a regular commercial brand of PB since it seems a little > " stiffer " and will hold its shape better. > > These are awesome, by the way! > > Jeanne > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 13, 2006 Report Share Posted May 13, 2006 I often pour off the excess oil, but if you want a more spreadable natural peanut butter, one trick I've read is to store it upside-down. That way the oil rises to the bottom, and stirring it in becomes easier. -Erin www.zenpawn.com/vegblog , subprong <subprong wrote: > > I would like to make this recipe Erin brings up a good point. First off > I'd like to know if you should use the PB when it's been refrigerated or at > room temp. Seems that if it were in the fridge it would be easier to roll. > > > Also might it be better to get the natural kind of PB (that Erin mentioned) > and pour out some of the excess oil before stirring? Anyone come up with a > good tip on stirring that jar without obtaining a hand cramp from heck? > > S. > > > > On 5/10/06, Erin wrote: > > > > Hmmm... I was going to suggest the natural peanut butter. LOL. > > I would think it would be " stiffer " if that is what you want, > > but that was not my main consideration. Mostly, I would suggest > > it for health reasons. The way name-brand PB is made smooth and > > non-separating is by adding extra oil, often hydrogenated. > > > > -Erin > > www.zenpawn.com/vegblog > > > > > > I was surprised to see this as well. This variation was floating around > > in the 70's.... > > > > 1 cup powdered sugar + 1/2 > > 1 cup chunky peanut butter > > 2 Tablespoons butter > > 1 1/2 cups Rice Crispies > > flaked coconut > > > > Mix sugar, peanut butter and butter together well. Roll into round balls > > and chill for 1 hour. > > > > Mix the 1/2 cup powdered sugar in a little water until quite thin. Dip > > balls into this mixture, and then into flakes coconut. > > > > I would use a regular commercial brand of PB since it seems a little > > " stiffer " and will hold its shape better. > > > > These are awesome, by the way! > > > > Jeanne Quote Link to comment Share on other sites More sharing options...
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