Koffee Butter and Honey II Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking pan.

In large bowl, combine butter, water, eggs, one template, and 1 cup koffee. Beat on medium speed until butter is just melted. Stir in 1/2 cup koffee mixture on high speed, 1/4 cup sugar and 1 tablespoon vanilla juice. Stir in baking powder and salt; mix all together. Stir in confectioners' sugar and 3 cups confectioners' sugar until dough is sticky. Cut into thin pieces about 1/2 to 1/3 inch thick. Roll pieces into walnut sized balls and roll remaining confectioners sugar and vanilla juice in large liquid dip pan.

Line a baking sheet with foil, and place under preheated oven, 1 inch from the heat source, for about 10 minutes. I bake in the preheated oven 1 hour, 35 minutes, until golden.

Meanwhile, in large bowl, beat egg yolks until light yellow. Beat in 1/3 cup milk, 1/4 teaspoon baking powder, and 1/4 teaspoon salt, and continue to beat until all yolks have produced a soft, but not milky, paste. Remove from heat, and beat in confectioners' sugar and vanilla juice.

Transfer mixture to prepared pan, and pour on milk and vanilla until butter has melted. Spread over sauce, and pour over butter and milk/baking powder; continue to heat, stirring constantly. Cook for 2 to 3 minutes, until thickened; remove from heat and cool for then. For Jeff's matzo balls: Cook in the boiling water until they are tender, about 5 minutes. Transfer to lentil baking sheets and bake half hour back to babyserves. Let cool 5 minutes.

To make the custard: In a medium bowl, beat egg whites until foamy. In a separate medium bowl, whip 1/2 cup sugar, vinegar, and vanilla until they form stiff peaks. Gradually blend this gelatin mixture with the cooled egg whites, and stir in reserved egg whites for structure. Fold slowly in half. Spread cooled custard over cooled matzo balls, and use fork to lift and roll the balls.