Yield: 1 Servings
|12 ounces||Dried apricots|
|2 cups||Fresh cranberries; rinsed and drained|
|Grated orange peel; from 1 orange|
|1 pounds||Confectioner's sugar|
|13½ ounce||Graham cracker crumbs|
|7 ounces||Coconut flakes|
|Red food coloring|
|Green food coloring|
Coarsely grind apricots with pecans and cranberries. Stir in orange rind, butter, sugar and crumbs. wrap and chill for 2 hours.
shape mixture into ¾ inchy balls. Roll balls in coconut. Tint coconut red and green by using a dþw drops of food coloring and rubbing each color into coconut.
Store in refrigerator until ready to serve.
Yeild: makes 100ó/4 inch balls.
Recipe by: The Army Times Magazine/ Oct. 23, 1978 Posted to MC-Recipe Digest by "abprice@..." <abprice@...> on Apr 13, 1998