caker recipes every Monday and Friday throughout February. After all, what good is cholesterol if you can’t share it between friends?
It should come as a surprise to no one when I say that cakers love their balls. Cold, hot, cheesy, so long as it’s round, we’ll pop it into our mouths. (Which explains the high number of golf ball-related caker deaths every year.) A few weeks back, I was at a wedding when I met Caker Cooking reader, Debbie, who asked if I wanted her Cherry Balls recipe. I said, “I do.”
I had my heart set on red maraschino cherries, but couldn’t find any at No Frills. They only had green ones – and all the jars were dusty. Please, caker gods, if I ever get reincarnated, don’t send me back as a green maraschino cherry. I can’t imagine a lonelier fate.
Thanks for the recipe, Debbie. Knowing your delicious balls were waiting at home got me through the dark days.
Come back Friday for a reader recipe that takes you behind the candelabra.
Maraschino cherries and graham cracker crumbs
2 cups icing sugar
3/4 cup desiccated coconut (see note)
1/2 cup butter, softened
Mix all ingredients except cherries and graham cracker crumbs. Roll around cherry, then roll in graham cracker crumbs. Refrigerate until ready to eat.
Note: Debbie says, “I use sweetened shredded.”
Source: Caker Debbie