Page 27 - Florida Sentinel 12-18-15 Edition

Recipes
Give Homemade Gifts This Christmas
From Tonia Turner
Gifts are a great way to express love to friends and family. They say, “I could’ve just bought you socks but instead I took the time to do something different¬–just for you!” Plus, it only takes an hour or so—a lot less time than it does to fight holiday traffic and mall crowds.
During the holiday season, it’s hard enough
Christmas Snowballs
11⁄2 cups almonds or macadamias 21⁄2 cups shredded coconut
1⁄2 cup apricots
8 dates, pitted
good pinch of salt
2-3 tablespoons honey
zest of 1 lemon and 1 orange lemon juice of 1 lemon
DIRECTIONS: Place 11⁄2 cups of coconut
(reserve the remaining 1 cup for coating the
balls) and all remaining ingredients in a food
processor and blitz until the mixture is well
combined and comes together like a big clump
ofdoughmixture.Thiswillprobablytakeabout
2-3 minutes. Scrape down the sides of the food processor as necessary to make sure everything is well blended together.
Roll tablespoons of the mixture into balls then roll in the reserved coconut, coating the balls well. Store in an airtight container in the fridge until ready to eat, or offer as a gift. They are best
eaten within a few days, but will keep for up to a week. They can also be frozen.
staying within a reasonable budget, especially when you’re trying to find the right gift for everyone on your list. If you’ve ever tried last- minute shopping at the mall, you know it’s a nightmare.
This year, skip the chaos and avoid imper- sonal presents. Instead, give something that’s both delicious and thoughtfully unique!
White Chocolate Fudge
3 (4 oz) pkgs. White Chocolate (broken)
3/4 cup sweetened condensed milk
1 cup coarsely chopped almonds (toasted)
1/2 cup dried cranberries 1 Tbsp. orange zest
DIRECTIONS: Line 8” square pan with foil, with ends of foil extending over sides. Mi- crowave chocolate and milk in microwaveable bowl on high 2-3 min. until chocolate is almost melted; stir until chocolate is completely melted and mixture is well blended.
Add remaining ingredients; mix well. Spread onto bottom of pre- pared pan. Refrigerate 2 hours or until firm.
Use foil handles to lift fudge from pan before cutting to serve.
FRIDAY, DECEMBER 18, 2015 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 15-B