Today’s recipe is one I know you will keep. You probably won’t make it often, but when you do everyone will enjoy these delicious little coconut-chocolate tidbits. I remember making these years ago. I have no thought where the recipe can be, so I am sending out a thank you to Jackie Ridings of Mountain Creek Baptist Church in Troy for introducing it to you and to me again.
Mountain Creek is a 70-member church that has a loving, caring congregation almost always found in small churches. It also has a new pastor – Rev. Robert Huffman, his wife Jackie and son Joshua.
Jackie Ridings is a retired school librarian, but that retiring business got old after a bit. She has taken a new job as ministry assistant at Edgefield Association, which has also called Dr. Robert Williamson as the new associational missionary.
Jackie serves as Mountain Creek’s clerk and choir leader. Like most church members, she has been involved in many activities over the years: teaching several Sunday school classes, WMU, various committees, etc.
When not doing these, she and her husband, Domer Ridings (once retired but now serving as adjunct professor at Lander University), enjoy many things, including leading tour groups. The next big jaunt for the two of them is a trip to New Zealand this winter where Jackie and Domer will spend Christmas with a former exchange student and her family.
Troy – located in the Sumter National Forest area not far from the Georgia-South Carolina line – is somewhat rural, and Jackie and Domer like that. They have a small hobby farm with goats, cows, donkeys, etc.
This recipe provided by Jackie is from Allie Croft, wife of former long-time pastor A.D. Croft. Jackie found the handwritten recipe in the file of her late mother, Virginia Robinson.
This is a good recipe to have for coffees, teas, almost any party, or simply for a family treat. Our lunch group on the day I made these gave the Chocolate Balls a high mark. Just to be sure of his or her judgment, each person ate three or four. Do make these some Friday or Saturday and they will be ready to make your sweet tooth (especially the one that likes chocolate) happy with a cup of coffee after … Sunday Dinner.
Chocolate Balls
½ cup graham cracker crumbs
1 cup finely chopped nuts
1 cup finely shredded coconut
2 sticks (1/2 pound) butter, melted
1 12-ounce package semi-sweet chocolate drops
1 1-pound box powdered sugar
½ cup peanut butter
1 teaspoon vanilla flavoring
1 stick paraffin
Mix together cracker crumbs, powdered sugar, nuts, peanut butter, coconut and flavoring. Pour melted butter over mixture and mix with hands.
Form mixture into small balls, place on a plate separating layers with waxed paper, cover and refrigerate at least 1 hour.
Melt paraffin and chocolate drops in a small saucepan. Using a toothpick, dip balls into paraffin-chocolate mixture to coat and place on waxed-paper-covered surface. Let sit until chocolate becomes firm. Makes about 40-45 pieces.
Note: Vanilla wafer crumbs may be substituted for graham crackers.