Ruth Moultons Spice Balls Recipes

SPICE BALLS

Steps:

• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• In a large bowl, mix flour, 1/3 cup sugar, baking powder, salt, mace and 1/2 teaspoon cinnamon. Create a well in the center of the mixture, and pour in milk, canola oil and egg. Thoroughly stir into the mixture.
• In batches, drop the mixture by rounded teaspoonfuls into the hot oil. Fry on all sides, 2 to 4 minutes, until golden brown. Drain on paper towels.
• In a resealable plastic bag, mix 1 cup sugar and 1 teaspoon cinnamon. While still warm, place balls a few at a time into the bag, and toss to coat.

PEACH ICE CREAM

Steps:

• Peel peaches over a large bowl to catch the juice. Halve and pit them and chop roughly. Place in the bowl and sprinkle with 1/2 cup of sugar, the salt and lemon juice and let them sit for 30 minutes.
• While peaches macerate, put cream and remaining sugar in saucepan with vanilla bean or vanilla. Heat over medium-low heat, stirring frequently to keep from scorching, until the sugar is dissolved. Remove from heat and cool. Discard vanilla bean.
• Pour cream over peaches and mix thoroughly. Taste to see if it needs more sugar. (This will depend on the peaches.) Refrigerate until chilled.
• Pour the mixture into an ice-cream machine and freeze according to the manufacturer's directions until set but not quite hard. (If serving immediately, freeze harder.) Pack the ice cream into a bowl or mold to completely solidify. When it has hardened, dip mold into hot water or wrap in a hot towel and invert onto a serving platter. Or, simply scoop and serve.

SUGAR N SPICE BALLS

Steps:

• Blend butter, 1/3 c sugar; add vanilla. Combine flour and cinnamon & add this mixture to the crushed cornflakes alternating w/ the sugar mixture. Add pecans and form into small balls. Bake 350 degrees for 30 minutes. Roll in powdered sugar while hot.
• Measure corn flakes BEFORE crushing ! Yield is a guesstimate.