About a year ago a little spring gizmo on my oven door broke so the right side of the oven doesn’t close tightly. I have hated this oven since the day we bought it — we got it back when we were only going to live here a year or so (and the house was going to be finished in that time, can you imagine?!) Rather than spending money on the stove/oven I *wanted*, we bought a used one from the paper and it was really cheap b/c it was the lowest end Kenmore that had been discontinued but the guy’s mom had bought it the year before she died so it hadn’t seen a lot of use. It had the critical criteria — it was a gas stove, it was standard size (the one that came with the house was 42″ wide with six burners and two ovens, although only half were functional) and it was cheap. It is not self-cleaning (and it *REALLY* needs a cleaning right now), it has no bells and whistles, the clock/timer works sporadically. As much as I use a stove/oven I would really like to have a nice one. Unfortunately, I haven’t been able to talk the Husband into the expenditure of a new appliance b/c this one ‘works’. But now the door problem is getting way worse . . . my cabinet is getting really discolored (ie burnt) and it gets HOT when I’m baking — one of these days I’m going to burn down my kitchen so I’m going to have to bite the bullet and order the stupid spring and accept that I’m just NOT going to get a nice oven for another 15 years. >:-(
So after making some spritz cookies this morning, it became evident that I should try something that didn’t need the oven. These are awesome cookies but they seem to have a really low boiling point — they vaporize rapidly! 😉 I got this recipe in a cookie exchange years ago in NM and it’s been a favorite ever since. Enjoy!
Almond balls are in the top tier in the picture.
Mrs. Lines’ No Bake Almond Balls
1 c. semi-sweet chocolate chips (6 oz)
1 c. butterscotch morsels
¾ c. sifted powdered sugar
½ c. sour cream (I use plain yogurt)
1 tsp. grated lemon peel
¼ tsp. salt
1 ¾ c. vanilla wafer crumbs (about 45 cookies)
¾ c. chopped almonds, toasted
Melt chocolate and butterscotch pieces together over hot water. Remove from heat.
Add the powdered sugar, sour cream, lemon peel, and salt. Mix well.
Blend in wafer crumbs. Chill 15-20 min.
Shape into 1-inch balls; roll in chopped almonds.
Store cookies in tightly covered container.
Makes about 3 1/2 dozen.