Orange Coconut Balls-12 Days of Christmas Treats

This is a recipe that is probably as old as I am.  I cannot remember when it wasn’t around.  I know that it was being made when I got married 53 years ago.

It is such a great recipe for the holidays since it can be made ahead.  The flavor of the balls improves with time.  The balls work on either cookie or candy plates and the tart orange flavor is a nice change from chocolate and peppermint.

Since this recipe uses only half of a twelve ounce can of frozen orange juice, I like to use the Old Orchard brand wich has a plastic lid that can be replaced on the container.  Of course, the extra orange juice can just be made into juice to drink.  If the orange juice container is all plastic, it can be zapped for 1 minute in the microwave to thaw the juice enough to measure out what is needed.

When I got ready to make the recipe, I realized that the box of vanilla wafers I had purchased at Dollar Tree weighed only 8 ounces and the recipe called for a 12-ounce box.  I looked around my kitchen and saw a sleeve of Ritz crackers so I made up the difference with the Ritz.  I could not tell the difference between this combination and using all vanilla wafers.

Since there is no heat involved, this is a good recipe to have kids help make.  They can shape the balls and roll them in the coconut.

The balls tend to soften some at room temperature so add to cookie or candy plates just before serving.  Store the balls in a covered container in single layers with waxed paper between in the refrigerator.

Orange Coconut Balls
1/2 c. butter, softened
2 c. confectioner’s sugar
3/4 c. undiluted frozen orange juice concentrate.
1 (12 oz.) box vanilla wafers made into crumbs or 1 (8 oz.) box vanilla wafers and 1 sleeve Ritz crackers made into crumbs
1 (7 oz.) pkg. sweetened flaked coconut.

Place butter and confectioner’s sugar in the bowl of an electric mixer and mix until well creamed.  Add orange juice concentrate and beat until well blended.  Stir in vanilla wafer crumbs and mix until crumbs are incorporated.  Place the coconut in a pie pan or other shallow container.  Form the orange juice mixture into 1-inch balls and roll in coconut.  Place balls in a parchment or waxed paper-lined baking sheet.  Place in refrigerator to firm up.  Store balls in single layers with waxed paper between layers in a lidded container in the refrigerator.  Makes about 60 balls.

Ingredient Spotlight-Cran/Ras/Pineapple Squares

Today the Ingredient Spotlight over at Eat at Home is sweetened condensed milk.

One of the things I like best about making my own sweetened condensed milk is that I can freeze it in just the amounts needed for a particular recipe and not have to figure out what to do with the leftovers from an opened can.

For this recipe, I did make the milk with half sugar and half Splenda and left out the butter.

This recipe makes a great light summer dessert with a taste of fall coming from the cranberries. Although it must be made ahead, it is very easy to put together.  If I remember to do it, I put the can of cranberry sauce in the freezer for several hours before I start to make this.  It helps make the gelatin set up faster.

You can use a graham cracker or vanilla wafer crust.  I used vanilla wafers as I had them left from making the Peanut Butter Banana Cream Squares.  The crust may be baked at 375 degrees for 8 to 10 minutes until lightly browned then cooled, or it can simply be chilled for 30 minutes which is great to do when the weather is hot.

The marshmallow/milk mixture stabilizes the whipped cream so the topping will stand up for several days.  This combo could be used on other desserts calling for whipped cream topping.

I adapted this recipe from a pie recipe  I found in a Nov./Dec. 2007 issue of Simple & Delicious magazine.

Cran/Ras/Pineapple Squares
1 1/2 c. graham cracker crumbs (about 24 squares)
1/4 c. sugar
1/3 c. melted butter
OR
1 1/2 c. vanilla wafer crumbs (about 30-36 wafers)
1/4 c. melted butter
1 can (8 oz.) unsweetened crushed pineapple, drained
1 small pkg. raspberry gelatin, regular or sugar-free
1 can whole-berry cranberry sauce
2 c. miniature marshmallows
1/4 c. sweetened condensed milk
1/2 t. vanilla extract
1 c. heavy whipping cream, whipped

In a mixing bowl combine either the graham cracker crumbs or the vanilla wafer crumbs with the other crust ingredients and mix well.  Press into a foil-lined 8-in. square baking pan.  Either bake at 375 degrees for 8 to 10 minutes and let cool or place in fridge and chill for 30 minutes before filling.  Meanwhile, pour pineapple into a sieve placed over a glass measuring cup.  Let drain 10 to 15 minutes.  Set pineapple aside.  Add enough water to pineapple juice to make 1 c.  Place cup in microwave and heat to boiling, about 3 to 4 minutes.  Pour juice/water mixture into a mixing bowl.  Add gelatin and stir until dissolved.  Add cranberry sauce and mix until well blended.  The mixture will be lumpy because of the cranberries.  Add pineapple. Refrigerate until partially set.  Pour into prepared crust.  Refrigerate until completely set.  When gelatin is almost set, make the topping.  Combine marshmallows and sweetened condensed milk in a heavy saucepan.  Cook and stir over medium-low heat until marshmallows are melted.  Remove from heat and stir in vanilla.  Transfer mixture to a large mixing bowl, cover and let stand until at room temperature.  Meanwhile whip the cream.  Mix a third of the whipped cream into the marshmallow/milk mixture.  (Mixture will be stringy at first.)  Fold in the remaining whipped cream.  Spread over gelatin layer.  Refrigerate until set.  Using the foil, lift dessert from pan.  Cut into squares.  Makes 9 servings.  This will keep well for several days.

Linking to:  Ingredient Spotlight