On Apr 18, 12:19*pm, Sky > wrote:
> John Kuthe wrote:
>
> > On Apr 17, 10:50 pm, Food Snob® > wrote:
> > > On Apr 17, 10:32 pm, John Kuthe > wrote:
>
> > > > I never eat ice cream, and I just had some Breyer's French Vanilla....
>
> > > > and I think I'm gonna have some more! Mmmmmm!
>
> > > Good stuff. *Not quite Haagen-Dasz, but good. *Check out the white
> > > chocolate raspberry truffle, which they sell at Richmond Heights
> > > Schnuck's. *OMG. *We're talking perfection.
>
> > > > John Kuthe...
>
> > > --Bryan
>
> > I did good with it. I have some of the almond paste stuff I put in my
> > Pecan Nut Balls in my freezer, and I scraped about a tablespoon into
> > my ice cream and broke it up, and YUM! :-) :-) :-)
>
> > John Kuthe...
>
> Would you share your 'pecan nut balls' recipe, please? *That name just
> sounds so darned good! * *Thanks.
>
> Sky
>
> --
> Ultra Ultimate Kitchen Rule - Use the Timer!
> Ultimate Kitchen Rule -- Cook's Choice!!

Maybe next Christmas. I copied Bissinger's from a pic I saw in their
catalog. Basically I make up an almond paste (ground almonds and 240F
cooked simple syrup made with a little Amaretto), cool, then warm-to-
work and squish a small marble sized piece in between two pecan
halves, then dip in a hazelnut flavored fondant (shaking off much
excess), cool and dip in milk chocolate dipping compound. It's a
recipe I'm still struggling with to get right, actually.

I'm studying right now for an Women's Health nursing exam on Monday.

John Kuthe...