Peanut butter balls need help - Page 2
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  1. #16
    Registered User miss_thrifty's Avatar
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    we use parafin wax too melted with the choc chips. but i found that they changed the wax. it taste like plastic and hard to come by in cubes. the pellets are very gross and only for crafts.

  2. #17
    Moderator ladytoysdream's Avatar
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    Well hopefully tomorrow or monday, I will have my grocery list together. Going to try the graham crackers if I can find a cheap box.
    The parafin recipe is definitely out. Just the thought of it bothers me, but I know years ago, one of the aunts used to do hers this way, and they fought over them at big family meals.

    The rice crispies were okay. I think I like the plain ones better though. Will just have to keep experimenting.

    Thanks everyone

  3. #18
    Registered User RABBIT's Avatar
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    My mom makes them with the parafin. My family also fights over them, we call them Buckeye balls. My mom put some out on the dessert table yesterday for Thanksgiving and we all rushed the table to be able to get one.

    I too was going to make some of these and just got the recipe from my mom yesterday but now am worried about the parafin, I don't want them tasting like plastic!

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  5. #19
    Registered User baxjul's Avatar
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    The recipe I use is great.

    6 Tablespoons butter, room temperature
    1 cup peanut butter
    2 cups of confectioner's sugar

    Mix well, and roll into balls. Can coat with chocolate or more sugar.

  6. #20
    Registered User Surilda's Avatar
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    I have been doing some research on this powdered sugar
    alternative. I use it quite often in my baking so really
    wanted to know if anything would work. This is what I
    tried:

    http://www.recipezaar.com/Homemade-Powdered-Sugar-88812

    You need to add cornstarch to the regular sugar to make
    everything bond. I tried it in the blender tonight. I sifted
    the two together first to make sure they were well mixed.
    One place I read said to put your blender on pulse, but my
    blender is an old high or low model.

    I blended it for about a minute, stopping a couple times to
    shake the container in hopes of everything getting mixed.
    It did indeed turn to powder, although I could still feel some
    tiny grains, it was powdery. Maybe more time would
    eliminate all the grains. I took some out and compared
    to my regular powdered sugar. The regular is much thicker,
    and tasted better. The sugar mixture did not taste bad
    though. I would definitely use this if I was short a cup or
    so for a recipe, although I wouldn't want to use the mixture
    for my whole recipe. Not sure if because it is a thinner
    consistency, if it might change a recipe or not. Next time
    I need powdered sugar for a recipe, I will try mixing the
    two and see if my recipe changes in any way. If not,
    then we can save ourselves that last minute dash to the
    store! (Well, that is if we have cornstarch and sugar) lol

  7. #21
    Moderator ladytoysdream's Avatar
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    Aldi's grocery store current ad has a lot of baking stuff on sale.
    Powedered sugar, and light brown sugar are both .89 for 2 #
    Walnuts are $ 1.89 for 8 oz ( seems high to me )
    Butter $ 1.39 a pound.
    Baking chips are $ 1.29 for 12 oz. They have 4 flavors.
    Cake mix .69 a box, 3 flavors.
    Cooking vegtable oil $ 1.99 , for 48 ounces.

    I think I better make my grocery list so I don't forget anything

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