We’re going to take an exciting voyage for a while into the world of “someone else’s Gram’s” recipes, heh. My friend Pauline loaned me some recipe cards that were her grandmother’s, some of her mother’s and some of her own. She isn’t sure which came from where in most cases, so we will give these the pretentious name of “the Bingham Collection.” :-)
To kick of the Bingham Collection (BC for short?), we have a cookie recipe called Buckeye Balls. They sound divine, but then one of my favorite treats is the peanut butter/chocolate combination. This may make an appearance during the upcoming holidays around my house. They sound a bit labor intensive, but this could be a fun task for a three-year-old.
It should be noted that there is no flour in these, so they are a gluten free food.
Buckeye Balls (Bingham Collection)
1 1/2 c creamy peanut butter
1/2 c butter – soften
1 tsp vanilla
4 c powdered sugar
12 oz semisweet chocolate chips
4 tbsp shortening
Mix 1st 4 ingredients until smooth. Mixture will be very stiff. Shape dough into balls, using about 2 tsp for each. Place on waxed-paper-lined cookie sheet. Refrigerate.
Melt chocolate & shortening in double boiler until smooth. When balls are well chilled, insert a toothpick in each & dip into hot choc. so that 3/4 of ball is covered. Set choc side down. Refrigerate. Store in tupperware in cool place. (When choc is set [dull] take end of spoon & “press out” the toothpick marks)
Takes 45-50 min to “ball” them all.