Moon Rocks Recipes

Steps:

• Heat a skillet over medium heat and cook the pancetta until crisp.
• In a saucepan, combine the granulated sugar, 1 cup water, kumquats and cayenne and bring to a boil. Cook the kumquats until they burst.
• In a microwave, on half power, melt the butterscotch chips and kisses in a heatproof bowl. Stir in the crumbled graham crackers.
• Drain the kumquats and mix with the graham cracker mixture, salt and garam masala. Stir in the pancetta. Form the mixture into flat cakes about 4 inches in diameter.
• Garnish with powdered sugar.

Steps:

• Microwave* the chocolate on high for 2 minutes stirring every 30 seconds until almost fully melted.
• Stir until chocolate is smooth and fully melted. Allow to cool slightly.
• Mix together the Kellogg's® Coco Pops®, chocolate melts and marshmallows and add the melted chocolate. Be sure the chocolate is not too hot as it will melt the marshmallows.
• Put a little vegetable or olive oil on your fingers and roll the mixture into teaspoon sized balls and place onto a tray lined with greaseproof paper or in paper patty cups.
• Refrigerate until required.
• * 900-watt microwave used. Timings may vary.

Steps:

• Combine all ingredients EXCEPT half of the coconut. Mix thoroughly.
• Shape into one inch balls.
• Roll balls in remaining coconut.
• Store on waxed paper lined cookie sheet in refrigerator.
• Chill several hours or overnight.

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 425°F. Line 2 large baking sheets with parchment.
• Pulse flour, baking powder, salt, nutmeg, butter, and 1/4 cup sugar in a food processor until mixture resembles coarse meal. Transfer to a large bowl and stir in raisins and walnuts. Add cream and half-and-half and stir until just combined.
• Drop 4 mounds of batter (about 1/2 cup each) onto each sheet, leaving 1/2 to 2 inches between mounds.
• Stir together remaining 1/4 cup sugar and orange zest and sprinkle over tops of mounds.
• Bake biscuits, switching position of sheets halfway through baking, until puffed and golden, 20 to 25 minutes total. Transfer to a rack and cool to warm, about 10 minutes.