Bon Bons
2 Lbs Powdered Sugar
1 Lb (16 oz) Coconut
1/2 Cup Butter (room temp)
1 Cup Walnuts – finely chopped
1 Can Sweetened Condensed Milk
1 Tsp Vanilla

2 Cups (12 oz) Semi-sweet Chocolate Chips
1 Brick Cooking Parafin

Mix ingredients and shape into small balls (3/4-inch or so) and refrigerate overnight separate layers with wax paper or plastic wrap. In a double boiler, melt the Chocolate Chips and Parafin. Dip chilled balls and cool on wax paper (or on plastic wrap) then store in sealed container in refrigerator until serving.

Sinckerdoodles & Chocolate Chip Cookies

Sinckerdoodles
1 Cup Butter
1 1/2 Cups Sugar
2 Eggs
2 3/4 Cups Flour (measured by sifting or dipping method)
2 Tsp Cream of Tartar
1 Tsp Baking Soda
1/4 Tsp Salt

2 Tbs Sugar
2 Tsp Cinnamon

Heat oven to 400 degrees (F). Mix butter, sugar and egg mixture until creamy. Blend dry ingredients and add to and stir in. Shape dough into 1-inch balls and dip in the sugar / cinnamon mix and place on baking sheet about 2-inches apart. Cookies will puff at first and then flatten out slightly.

Chocolate Chip Cookies: Chocolate chips aren’t easy to find, but if you’ve got them & are baking in Kabul – this site has a few tips for adjusting the recipe for altitude.

Chocolate Frosting: I made brownie’s from a Betty Crocker mix I found in Kabul. Not a fan of tub frosting, so was very happy that this simple recipe worked out. I used butter instead of margarine…’cause butter is always better!

Buttermilk Rusks
(Recipe from an SA friend!)

7 Cups Flour
3 Cups Sugar
7 Tsp Baking Powder
1/4 Tsp Salt
1 Pound Butter
2 Cups Buttermilk (or 1 Tbs Lemon Juice per 1 Cup Whole Milk)

Mix dry ingredients in large mixing bowl. Melt butter and add buttermilk. Then pour buttermilk into dry ingredients and mix. Divide into two and spread by hand onto 2 cookie sheets. Bake at 350 degrees (F) until light brown, approximately 30 minutes. Cut into rusks (think biscotti size) and spread onto cookie sheet to dry overnight in oven set at 170 degrees (F).

Getting the oven to stay at 170 degrees is a little tricky, I had to use a spoon in the door to let it vent.