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directions. Cream butter with water and vanilla. Add sugar, cocoa, and oatmeal, mix well. Roll into 1" balls. Add more water if necessary to make the dough stick together. Divide the balls in half. Roll half the balls in powdered sugar and coconut, then roll the other half in the chopped nuts.
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Cheney Wildlife Area. The tentative opening date for the shooting range is March 16, 2024. Reminder the Refuge is currently closed to all activities including boats. All vehicles, including ATV and UTV, are not allowed to drive on the dry lake bed. The Reservoir covers 9,537 surface acres and has 67 miles of shoreline.
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Dip ice cream balls into almond paste mixture, then coat heavily with graham cracker crumbs. Freeze until very hard. Store, wrapped, in freezer until serving time. When ready to serve, heat oil in 1½-quart saucepan to 360 degrees F and fry one ball at a time until golden brown, about 15 seconds. Drain on paper towels.
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Instructions. In a medium bowl, combine soft butter with the sugar, beating with a wooden spoon until smooth. Add the oatmeal and cocoa and stir. Combine water and vanilla and stir in until everything is well mixed. Cover with plastic wrap and refrigerate for 2 - 3 hours. Place powdered sugar into a small bowl.
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Directions. Preheat oven to 350 degrees F (175 degrees C). Sift the confectioners' sugar into a shallow bowl, stir in the walnuts, and set aside. Beat the shortening, butter, cream cheese, and sugar together in a bowl until the mixture is creamy and thoroughly blended. Mix in the almond extract, vanilla extract, and flour; stir to combine.
ESKIMO GAME BALL
1 1⁄2 teaspoons vanilla. 1⁄4 - 1⁄3 cup powdered sugar. Let butter soften to room temperature. Add sugar and mix thoroughly. Add water, cocoa, vanilla and oats. Cover and chill for 2-3 hours. Pour powdered sugar in dish. Roll walnut-sized bits of dough into balls, then roll in powdered sugar. Store cookies in fridge.
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How to make it. Mix all ingredients except powdered sugar well and refrigerate the dough overnight. Next day, form 1" balls, roll well in powdered sugar to coat thoroughly (no brown should be showing) and re-chill. Store in refrigerator in an airtight container. hollyeats Shaftesbury, UK.
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directions. Cream butter with water and vanilla. Add sugar, cocoa, and oatmeal, mix well. Roll into 1-inch balls. Add more water if necessary to make the dough stick together. Divide the balls in half. Roll half the balls in confectioners sugar and coconut, then roll the other half in the chopped nuts. Refrigerate until serving.
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Here is a family favorite! Great for the chocolate lover in the family! No bake eskimo cookiesAlso called hay stackes and no bakes :)You will need:3/4 cup bu.
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Instructions. Soften margarine in a glass cup or bowl at low power in the microwave oven for about 1 minute. Add sugar substitute, cream with a wooden spoon until smooth and creamy. Add water, unsweetened cocoa powder and oatmeal and mix well. Cover with plastic wrap and chill in refrigerator for 2-3 hours. Pour powdered sugar into a small dish.
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Ingredients. 3/4 cup softened butter ; 3/4 cup fine sugar ; 3 TBS unsweetened cocoa powder ; 1/2 tsp. vanilla extract ; 1 TBS water ; 2 cups oatmeal (the softer kind, not rolled oats)
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FOR THE SAUCE 1) Scoop ice cream into 4 balls. Freeze until very hard. 2) Blend egg whites into almond paste until smooth. Dip ice cream balls into almond paste mixture, then coat heavily with graham cracker crumbs. 3) Freeze until very hard. Store, wrapped, in freezer until serving time.
ESKIMO GAME BALL
ESKIMO BALLS : 3/4 c. butter, softened 3/4 c. granulated sugar 1 tbsp. water 1/2 tsp. vanilla 3 tbsp. cocoa 2 c. oatmeal Confectioners' sugar. 1. Cream butter and sugar together. 2. Mix in water, vanilla and cocoa. 3. Stir in oatmeal until well mixed. Refrigerate overnight. 4. Shape into balls. Roll in confectioners' sugar.
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Directions Soften butter, add sugar and beat well. Add cocoa, vanilla, water and nola oats. Mix well. Roll batter into 1" balls and then roll in powdered sugar.
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Add sugar. Cream (or blend) butter or margarine and sugar with wooden spoon until smooth and creamy. Add water, cocoa, oatmeal, and vanilla. Mix well. Cover with plastic wrap. Chill in refrigerator for 2-3 hours. Pour powdered sugar into small dish. With spoon, cut off small piece of dough (about size of walnut) and shape into ball.
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Eskimo Balls Adapted from this recipe. Makes ~2 dozen balls. 3/4 cup Earth Balance (or butter) 3/4 cup granulated sugar 3 tablespoons unsweetened cocoa powder (dark chocolate is the best!) 1/2 teaspoon vanilla extract 1 tablespoon rum (I used coconut but you can use any flavor, or just water)
