Recipes

[Honeybit]

Cece5231 started a thread called “No Bake Orange Cookies-have you made them?”

I had forgotten all about these tasty little morsels which were popular in the mid-60’s with those who didn’t feel comfortable serving “Rum Balls.” I went rummaging in my archives to see how many different versions I had. (I quit counting at 12.) Here’s the best of them, along with one for the related “Apricot Balls.” We collected these fruit ball recipes as “candy” rather than “cookies”, so these may not be what cece5231 had in mind in that thread.

Orange Balls - Georgia Version

(Doesn’t call for butter or powdered sugar, except for coating the balls.)

1 (12-ounce) package vanilla wafers, crushed fine

3/4 cup finely chopped pecans

1 (6-ounce) can frozen orange juice, undiluted

1 cup powdered sugar or 1 cup flaked coconut

Mix vanilla wafers, nuts, and orange juice well. Form into small balls. Dust with powdered sugar or roll in flaked coconut. Chill or keep in air-tight container.

Orange Coconut Candy

(Missouri Version)

“Orange Coconut Candy has a tart-sweet taste that is different from the usual chocolate or divinity we all make at Christmas.”

1 (12-ounce) package vanilla wafers, crushed fine

1 (16-ounce) package powdered sugar

1 (6-ounce) can frozen unsweetened orange juice, undiluted

1/2 cup butter or margarine (1 stick), at room temperature

1 cup finely chopped pecans

1 cup grated coconut

Soften orange juice, put all ingredients in a large bowl and mix. Mixture is stiff. Sprinkle a layer of coconut on the bottom of a 9x13” baking dish. Pour in candy and press flat. Sprinkle a little coconut over the top. Cut in squares and refrigerate.

(Note: This recipe didn’t specify if the 1 cup coconut was to be mixed in or used only on the top and bottom.)

Orange Balls

(Texas Version)

1 (12-ounce) package vanilla wafers

1 (16-ounce) box powdered sugar

1 stick (1/2 cup) butter, softened

1 (6-ounce) can concentrated frozen orange juice, thawed but undiluted

1 cup finely chopped nuts

1 teaspoon vanilla

Flaked coconut (optional)

Crush vanilla wafers to fine crumbs. Add powdered sugar, butter, orange juice, and nuts; mix well with hands. Form into balls. Chill until firm, then store in refrigerator. Balls may be rolled in flaked coconut immediately after shaping. Yield: 6 dozen.

Orange Balls

(Home State not listed.)

These taste better if they’re kept in a sealed container several days before serving.

Makes 48 pieces.

6 ounces semisweet chocolate chips

1/2 cup plus 2 TB sifted confectioners’ sugar

3 TB white corn syrup

1/4 cup frozen orange juice concentrate, undiluted

1 (7-1/4-oz) package vanilla wafers, finely crushed

1 cup finely chopped pecans

2 tablespoons Dutch-process cocoa powder

In a 2-quart measure, microwave chocolate chips at 70% power for 2-4 minutes, or until melted. Stir in 1/2 cup confectioners’ sugar, corn syrup, juice. Add wafers and nuts and stir until well blended. Shape into 1-inch balls. Combine remaining 2 TB sugar and cocoa in a plastic bag. Put balls in bag and shake until coated with sugar mixture. Store in airtight container. These candies also freeze well.

Apricot Balls

3 (6-ounce) packages dried apricots, cut into small pieces

1 (14-ounce) package flaked coconut

1 cup chopped nuts

1 (14-ounce) can sweetened condensed milk

1/2 cup powdered sugar

Combine apricots, coconut, and nuts in a large mixing bowl; add sweetened condensed milk. Shape into 1-inch balls and roll each in powdered sugar. Yield: about 9 dozen.