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  • Feb 6:
  • Chocolate coconut cookies
  • Rum balls
Lingering reminders of the holidays have a way of turning up here and there.

Just the other night one rather sheepish child passed along the sweet Christmas card his teacher had sent home back in '07. And it seems like there's always one roll of wrapping paper that doesn't quite make it back in the box, one card that never gets mailed, one ornament that turns up under the book case.

This week's recipe for rum balls is a little like that. Rum balls usually make their appearance in Christmas tins. But a Plates reader wanted to make sure the recipe is on hand for next season, and June Brock of Los Gatos was happy to oblige.

Brock's no-bake rum balls come from the venerable Fannie Farmer cookbook, or more accurately, "The All New Fannie Farmer Boston Cooking School Cookbook." Vanilla wafer crumbs are combined with coconut or pecan pieces, confectioners' sugar, cocoa, corn syrup and enough rum to make a pirate happy.

This is the classic, unadorned rum ball familiar from the '60s, but you can tinker to make the treats your own. I've seen versions that used shortbread crumbs or even chocolate wafer crumbs, not to mention an assortment of nut substitutions.

Rum balls, like fruitcake, are best after a bit of aging. Brock's recipe suggests letting the rum balls sit for a week; some recipes say rum balls will last four to five weeks.

Since they're not baked, rum balls require a bit of common sense and discretion. You don't want to share


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them with the kids. And while it would probably take more than your fair share to make you tipsy, you want to be aware of the alcohol content.

Naturally, the kids will want their own treat if you're merrily making your way through a tin of rum balls. I've also included another Fannie Farmer recipe from Brock, a simple chocolate coconut cookie easily assembled by the kids themselves.

IN THE MIX: Thanks to the dozens of Plates readers who, like Deborah Miller of Saratoga and Dorothy Reynolds of San Jose, took the time and effort to copy the complete Sunbeam Mixmaster booklet for Ann Begun. Miller even included the full-page ad for Sunbeam's Ironmaster iron, which promises "HOT in 30 seconds." I'll pass along a couple of the booklet copies to Begun, so she needn't worry again about losing favorite recipes.

Many contributors wrote about their attachment to the Mixmaster. "I'm still using the Sunbeam Mixmaster that belonged to my grandmother," wrote Dona Calkins. "It brings back fond memories." Marsha Rumley of Santa Clara lost her grandmother 15 years ago but still remembers "Nana's baking."

Request line

• Growing up in Watsonville back in the '50s, Sophie Gluhaich looked forward to a pastry known as a snowshoe or a turtleback. The aptly named Bake-Rite bakery served up the oval, 6-inch long pastries, says Gluhaich, who now lives in Gilroy. "The top and bottom crust was made from puff pastry, not cream puff pastry," she says. "The top was brushed with something to give it a glaze, and it was crunchy, sprinkled with coarse sugar. The filling was a marshmallow-type, not like the bottled marshmallow cream. In the middle of the marshmallow filling was some sort of jam or jelly."

She'd love to recreate the pastry or to find a bakery that can take her back to '50s Watsonville with a snowshoe or turtleback.

• Le Boulanger's five-bean and sausage soup hits the spot on a rainy day, says Margaret Larrenaga of Los Gatos. She finds the soup "hearty, not too spicy," and she'd like to recreate it at home. Larrenaga hopes a reader has a similar recipe. And while you're searching your soup recipe files, send along your favorites. Lent begins today, and along with it, the tradition of Lenten soup suppers at many area churches. Soup recipe requests pop up frequently this time of year.


Send your recipes, food tips and queries to Home Plates, San Jose Mercury News, 750 Ridder Park Drive, San Jose, Calif. 95190. Or e-mail homepl8s@aol.com. Contributions must include name, address and phone number. Recipes are not tested by the Mercury News.