Liquored-Up Christmas Confections

[valchemist]

I have two really yummy booze-y holiday treats to share. Both are tried and true. I like the first one best but they are both wonderful (and easy!).

Does anyone have any similar treats that use liquor to share?


* Exported from MasterCook *

Creme de Cacao Balls

Recipe By :
Servings : 48
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
23 Oreos (2 1/2 cups crushed oreos)
1 c chopped walnuts
1 c powdered sugar -- sifted
2 tbsps dark corn syrup
1/3 c creme de cacao
additional powdered sugar for dusting

Combine first three ingredients. Add creme de cacao and syrup. Mix well. Chill one hour.

Shape dough into 1-inch balls and roll in powdered sugar.

Place in airtight container and chill overnight.

Cuisine:
"American"
Source:
"Southern Living's Christmas Cookies"




* Exported from MasterCook *

Bailey's Irish Cream Balls

Recipe By :
Servings: 36
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 12 oz box vanilla wafer cookies -- -- finely crushed
1 cup pecans -- -- finely chopped
1/2 cup Bailey's Irish Cream
3 tablespoons light corn syrup
1 1/2 teaspoons baking cocoa
3/4 cup powdered sugar

Combine all ingredients except powdered sugar in a bowl and mix with a wooden spoon until well blended. Finish mixing with you hands, if necessary. Allow to stand 5 minutes. Shape mixture into 1-inch balls. Roll balls in powdered sugar. Allow to dry on wire rack for 1 hour. Roll in powdered sugar again if desired. Store in airtight container between layers of wax paper.

[valchemist]

Hmmmm...

now I am confused

the recipe for the Bailey's Irish Creme Balls that I had was confusing. It said to mix all the ingredients and it did not say "except the powdered sugar." I just added that in because I thought that is what it meant and I wanted my posted recipe to be clear.

Now I am wondering if I was supposed to add the 3/4 c sugar in with the other ingredients and then use EXTRA sugar for rolling!! I wonder this because now that I look at those two recipes side by side, it seems like they are very similar and you do add the powdered sugar to the mix in the Creme de Cacao Balls.

Well, I made the Irish Creme Balls as written above -- I didn't put the sugar in the bowl with all the other ingredients. They taste great to me. But maybe they would taste better/different or have a better/different texture if I did it the other way.

does anyone have a similar Bailey's recipe that can resolve this dilemma? I have a feeling I did the recipe incorrectly. Oh well, they taste great and that is what counts. I just didn't think all that sugar was needed in the mix if you were going to be rolling them in sugar!


p.s. I know the first recipe is correct becasue I got it out of one of my cookbooks. I got the second recipe online somewhere.

[lhall]

Val,

I have a recipe for Bourbon Balls and Rum Balls at home. They are from my mom and the instructions are similarly vague.

I think I made the rum balls last year and didn't add the powdered sugar to the rum balls. They seemed very stick when I rolled them into balls and required a lot of powdered sugar to look like I remember. When I make them again this year I will add the powdered sugar to the mixture and roll them in additional sugar.

Those Bailey's balls look good. I think I'm going to to do most of my holiday baking this weekend and will try those.

I can post my recipes later tonight if you want them. They are nothing fancy. My favorite memory is when my grandmother made the bourbon balls and accidentally doubled only the bourbon.:D :D :D

Leigh

[Terri-Lynn]

Heres a similar one:

Title: Bailey's Irish Cream Balls
Categories: Cookies
Yield: 1 servings

3 c Nilla wafers; finely crushed
1 c Pecans; chopped
3/4 c Powdered sugar
1/2 c Bailey's irish cream
3 tb Light corn syrup
1 1/2 ts Unsweetened cocoa

Recipe by: Rose Ray DSJN00A
Combine all ingredients in a bowl and mix with a wooden spoon until well
blended. Allow to stand 5 minutes. Shape mixture into 1-inch balls. Roll
balls in powdered sugar. Allow to dry on wire rack 1 hour. Roll in powdered
sugar again if desired. Store in airtight container between layers of wax
paper.


It looks like they add it into the balls and then roll it in powdered sugar afterwards as well.

Terri

[Terri-Lynn]

Here is another truffle one that looks great:

Baileys Irish Cream Truffles

Recipe By: Elaine
Categories: Candy

12 oz Semi-sweet chocolate morsels
1/4 c Heavy cream
1 tb Sweet Butter
2 Egg yolks
1/4 c Baileys Irish Cream

Melt chocolate, Baileys and heavy cream
together over very low heat. Whisk in yolks,
one at a time; mixture will thicken. Whisk
in butter. Refrigerate overnight, or until
firm. With spoon make small balls. Roll in
powdered sugar, cocoa, chopped nuts,
sprinkles, etc.

[LAM]

Did I miss it in the recipe regarding the oreo cookies? Should they be crushed and if so how small?

[jjsooner73]

Originally posted by valchemist
I have two really yummy booze-y holiday treats to share. Both are tried and true. I like the first one best but they are both wonderful (and easy!).

Does anyone have any similar treats that use liquor to share?
[b]Creme de Cacao Balls


I bet these would be really good w/ Creme de Menthe as well! Hmmm...I think I'll have to try some of these.

[valchemist]

Originally posted by LAM
Did I miss it in the recipe regarding the oreo cookies? Should they be crushed and if so how small?

I went back and edited the recipe. Thanks for pointing that out!

[valchemist]

Originally posted by lhall
Val,

I have a recipe for Bourbon Balls and Rum Balls at home. They are from my mom and the instructions are similarly vague.

I think I made the rum balls last year and didn't add the powdered sugar to the rum balls. They seemed very stick when I rolled them into balls and required a lot of powdered sugar to look like I remember. When I make them again this year I will add the powdered sugar to the mixture and roll them in additional sugar.

Those Bailey's balls look good. I think I'm going to to do most of my holiday baking this weekend and will try those.

I can post my recipes later tonight if you want them. They are nothing fancy. My favorite memory is when my grandmother made the bourbon balls and accidentally doubled only the bourbon.:D :D :D

Leigh

thanks, leigh. that makes me feel better that I wasn't the only confused one. mine weren't sticky. but the more I think about it, the more I think you are supposed to add the sugar to the batter. let me know how they come out if you try them.

I would like to see those recipes of yours if you get a chance!

[valchemist]

Terri,

that first one you posted is the exact recipe I used, directions and all. I guess it wasn't clear to me even though it seemed clear to you! It just seemed weird to me to be adding sugar since the Nilla wafers have a ton of sugar in them anyway. I think adding the sugar will improve the texture though so maybe that is why it is there.

that other recipe looks great too!

Val

p.s. I bet the creme de menthe would be great, Jen!

[lhall]

Originally posted by valchemist

I would like to see those recipes of yours if you get a chance!

Sure. I'll type them in tonight. They aren't much different from what you've already done (except for the liquor). I think one uses Rice Krispies cereal instead of Nilla Wafers.

Leigh

[JJeannette]

Here's one that's a bit different---almost healthy ;)

Vienna Compotes

1 ounce pitted prunes
1 ounce pitted dates
1 ounce dried figs
1 ounce dried apples
1 ounce dried pears
1 ounce dried apricots
1 ounce dried peaches
1 once slivered almonds
1 ounce chopped pistachios
2 ounces honey
3 ounces brandy, approximate
1/2 cup light corn syrup
chocolate for dipping

Before you begin crips the almonds. Coarsely chop all the fruits. Line 2 cookie sheets with wax paper

In a mixing bowl combine fruits and almonds. Add honey, then just enough brandy to hold mixture together. Set aside to mellow for one hour or more at room temperature.

Take off portions of the mixture and form into ovals about 1 1/4" long. Place on prepared cookie sheets. Heat corn syrup to boiling in a small saucepan and brush on ovals while hot. Allow to cool to room temp-about 20 minutes.

Dip oval into melted chocolate. Do not completely submerge the candies--leave an opening on top for a glimpse of fruit and nuts. Place dipped candy onto a cookie sheet covered with wax paper. Place cookie sheet in refrigerator for 5 minutes only then complete hardening the chocolate at room temperature.

You can also pipe melted chocolate in a zigzag over the open area and top with a piece of pistachio.

Okay, I know this list of ingredients sounds daunting, but what I do is total the ounces of dried fruits, excluding the dates and figs, and buy bags of mixed dried fruit to equal. You can use whatever kind of nuts that you like; you can use any type of liquor you like--rum, brandy, orange flavor, etc.--.

[SandyM]

Oh my - thanks Val, for these Baileys recipes. It's a guilty pleasure I only allow myself during the holidays! :D

A staple in our house around this time is Kahlua Swirl Fudge (posted on this site - my apologies to the person who posted it, since I can't remember). I may try subbing Baileys for the Kahlua.

[lhall]

I can't find the recipe for Bourbon balls. I'll try to get that from my grandmother or aunt.

Here's the Rum balls.

Rum Balls

2 C Vanilla Wafers
1 C Powdered Sugar
1 C chopped nuts
1/3 C Rum
1/3 C Light Corn Syrup
1/3 C Cocoa

Roll into small balls and then in powdered sugar.

Yes, that's all the instructions. Crush the vanilla wafers and add the powdered sugar in with everything else, then use extra for rolling them.

Leigh

[jhawk]

I got this recipe from allrecipes.com. They were a big hit at Christmas last year.

Margarita Balls

1 (12 ounce) package vanilla wafers
1/2 pound ground almonds
4 ounces white chocolate
1/4 cup tequila
1/4 cup orange marmalade
2 tablespoons light corn syrup


Directions


1 Mix 1 box (12 oz) vanilla wafers, crushed into crumbs, with 1/2 lb ground blanched almonds.
2 Melt four 1 oz squares white chocolate according to package directions.
3 In blender, process tequila, orange marmalade, and light corn syrup until smooth. Stir, along with melted chocolate, into crumb mixture.
4 Shape into 1 inch balls and coat with sugar. Store in refrigerator.



Makes 24 servings

[LauraBL]

Those all sound so good. I'm so glad you all posted liquor ball recipes. I'm planning on making the bourbon balls off the Southern Living webpage for a cookie exchange tomorrow, and I just noticed the recipe says to chill for 8-9 hours TWICE. There is just no way that I'll have that much time so it was good to see that other recipes only require an hour or so of chilling. Boy am I tempted to make those margarita balls though.....

[Darlin]

My sister gave me this recipe years ago and I think they are the best:

DOUBLE CHOCOLATE CHERRY BURBON BALLS - SUE
1 6 oz pkg. semi-sweet chocolate chips
1 C finely chopped nuts
3 T corn syrup
½ C powdered sugar
½ C bourbon
¼ C finely chopped candid red cherries
1 8 oz pkg. chocolate wafers, crushed
Melt chocolate in microwave. Remove, stir in corn syrup and bourbon. Mix wafer crumbs, nuts, sugar and cherries. Add to chocolate mixture, stir until blended. Let stand 20 minutes. Shape in 1” balls, roll in powdered sugar. Makes approximately 54 balls.

[valchemist]

Thanks Leigh, JHawk, and Darlin for those recipes! they sound great. I think I would like to try them all someday.

update

I tried the bailey's irish cream balls using the 3/4 cup sugar in the batter. The balls were not that much different from the ones I did incorrectly at the beginning of this thread. They were exactly the same when I was making them into balls (that is, the incorrectly made batch was not stickier than the correctly made batch). I think the taste of the ones with the sugar were a bit sweeter and the texture was slightly less chewy. I guess I like the balls better with the 3/4 cup sugar in the batter. But, as I say, there isn't a huge difference.

[Jen]

I'm making these...

B-52 Balls
From Chef on the Run by Diane Clement

2 cups finely crushed vanilla wafers
1 cup icing sugar
1/4 cup almond paste, room temperature
2 1/2 tbsp Kahlua
2 1/2 tbsp Grand Marnier
2 1/2 tbsp Bailey's Irish Creme
2 tbsp white corn syrup
10-12 oz semi-sweet chocolate
2 cups (approx) very finaly crushed toasted almonds

In a bowl, mix the sugar, almond paste, liqueurs, and corn syrup. Make sure the almond paste is well-blended with the other ingredients, then mix in the vanilla wafers.

Press mixture into a shallow pie plate and refrigerate until firm enough to form into balls. This should take 20 minutes or so.

Melt chocolate in double-boiler over gently simmering water.

Roll mixture into small balls, and dip into the melted chocolate, coating evenly. Roll gently in toasted almonds, then place on large trays to harden.

Store in airtight containers in refrigerator or shelf. Serve at room temperature. Can be kept several weeks at room temp.

Makes 5 dozen.

[msbeehavn]

All these recipies for these "boozy" balls is bringing back memories of when I was a little girl. My mom made some rum or bourbon balls and I remember eating one and thinking they were the most awful things ever...lol...glad my tastes have matured throughout the years...:) I'm definitely going to be trying the Bailey's Balls!!

[newtricks]

Val, these both look very delicious. Think I have to make them for my party on the 28th. Do you know how far ahead I could make these? With all that booze they should keep a while, even get better? like fruitcake and plum pudding?

Oh man, Oreos as the main ingredient. Pure genius!:D

[newtricks]

Oh, one more thing since I've mentioned Oreos AND all the yummy things you've introduced us to. I'm considering making some Christmas bark along the lines of the Howlin' Candy Corn bark but using Oreos and crushed up candy canes. I'm just undecided about the pretzels. I'm leaning towards no. Any thoughts?

[oskie]

I've lurked and "stolen" so many ideas off this board for long enough! Just wanted to add my 2 cents that the irish cream balls are great and very easy to make - a perfect addition to the cookie tray I'm bringing to meet <gulp> my new DBF's family this weekend!

Thanks again for all your ideas and I hope to add some of my own soon!

[valchemist]

trying to post again...

ok! it let me post here finally!! I was having trouble posting on this thread because I kept getting error messages.

newtricks, here is the response to your question:

They do keep for a long while.

If you make them now, just store them in the freezer. They thaw out pretty quickly when you are ready to use them. (and they are good right out of the freezer, too!)

Bark using oreos and crushed up candy canes sounds GREAT!! I would really like the inclusion of pretzels, but I actually think you should leave it out for two reasons:

1)some people don't like the salty/sweet thing.
2)it won't look as nice if it has crushed up pretzels

speaking of looks, see if you can find Christmas oreos...don't they sell oreos with red or green filling at Christmas time?

[valchemist]

Originally posted by oskie
I've lurked and "stolen" so many ideas off this board for long enough! Just wanted to add my 2 cents that the irish cream balls are great and very easy to make - a perfect addition to the cookie tray I'm bringing to meet <gulp> my new DBF's family this weekend!

Thanks again for all your ideas and I hope to add some of my own soon!

Welcome to the BB! We hope you stick around.

What other cookies are on the cookie tray you are bringing to new DBF's parents' house?

[LonghornGal]

As part of my pre-christmas planning I dug up this thread and thought it was so fantastic it deserves a revival. Anyone have any new ones to add? :D

--Kristin

[valchemist]

here is a yummy no-bake bar recipe. my notes are below.



* Exported from MasterCook *

Kahlua Party Bars

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Bars:
1 1/2 cups graham cracker crumbs
1 cup chopped almonds -- toasted
1/2 cup butter
1/4 cup granulated sugar
1/3 cup cocoa
1 egg -- slightly beaten
1 1/2 tsps Vanilla
3 tbsps Kahlua
Icing:
6 tbsps Unsalted butter -- softened
1 3/4 cup confectioners sugar
1 tbsp cream
3 tbsps Kahlua
Topping:
1 1/2 tbsps Butter
4 ozs Semisweet chocolate

Bars:
Combine graham cracker crumbs and almonds in large bowl. Melt butter in small saucepan over low heat. Add sugar, cocoa, egg and vanilla. Cook slowly for 4 minutes or until thickened. Pour over crumb mixture; toss gently. Sprinkle Kahlua over mixture, toss gently. Press into bottom of 7 x 11 pan. Place in freezer.

Icing:
Beat together butter and confectioners sugar in medium bowl. Add cream and Kahlua; mix well. Spread over bar layer. Freeze until firm.

Topping:
Melt butter and chocolate in small saucepan. Spread over icing. Cut into bars and freeze. Remove from freezer 30 minutes before serving.



NOTES : these are very good. I would say you could probably serve them from the fridge instead of putting them in the freezer and waiting for them to thaw. also, the smaller the almond pieces, the easier the bars will be to cut. they don't have to be ground up finely, but it would be best not to have large pieces.

[avariell]

As part of my pre-christmas planning I dug up this thread and thought it was so fantastic it deserves a revival.


hahah i feel a lot better now... i was reading this thread (without paying attention to the dates) going-- why in the world are people baking for the holidays already?! it's not even halloween. i feel much better to know that i am not incredibly behind :D

[kristalina_22]

I was so glad to see this thread-I will definitely have to make some of these for Christmas this year-better start my diet now;) These all sound amazing. I have a great recipe for Kahlua brownies if anyone wants it-they take some time to prep, but are AWESOME.

Kristi

[valchemist]

Originally posted by kristalina_22
I have a great recipe for Kahlua brownies if anyone wants it-they take some time to prep, but are AWESOME.

Kristi

yes, please. :)

[RebeccaT]

Thanks for resurrecting this thread! I will be adding the Bailey's balls to my holiday party menu, for sure! :)

[Beth]

I've been ignoring this thread long enough. I will probably try the Bailey's balls and the Christmas Bark, but has anyone else tried the B52s? Those sound interesting -- although a little more work with the dipping.

[kristalina_22]

Here they are-

Kahlua Brownies with Buttercream Frosting and Chocolate Glaze

-From Stop and Smell the Rosemary

Crust:
1/3 cup light brown sugar, firmly packed
5 1/3 Tbsp. unsalted butter at room temperature
2/3 cup all purpose flour, sifted
1/2 cup finely chopped pecans

Filling:
2 oz. unsweetened chocolate
1/4 cup solid vegetable shortening
4 Tbsp. unsalted butter
2 large eggs
1/2 cup sugar
1/2 cup light brown sugar, firmly packed
1 tsp. vanilla extract
1/4 cup Kahlua
1/2 cup all purpose flour, sifted
1/4 tsp. salt
1/2 cup chopped pecans

Buttercream frosting:
6 Tbsp. unsalted butter, room temperature
2 cups sifted powdered sugar
1 Tbsp. Kahlua
1 Tbsp. heavy whipping cream

Glaze:
2 oz. semi-sweet chocolate
1 oz. unsweetened chocolate
2 tsp. solid vegetable shortening

Preheat oven to 350 degrees. Grease and flour a 9 in. square baking pan. Cream sugar and butter until light and fluffy. Slowly add flour and continue to mix until blended. Add pecans. When completely combined, press into bottom of prepared pan. Set aside.

Filling: Combine chocolate, shortening, and butter into small saucepan over low heat. Stir until chocolate is melted and mixture is smooth. Cool. Combine eggs, sugar, and vanilla in a large bowl. Mix until blended. Stir into cooked chocolate mixture. Add Kahlua. Slowly add flour and salt, mixing until batter is smooth. Stir in pecans. Pour filling into prepared crust. Bake 25 minutes, or until tester inserted in center comes out clean. Be careful not to overbake. Let cool.

Buttercream frosting: Cream butter, sugar, Kahlua and cream in a small bowl until smooth and creamy. Spread over cooled filling mixture and refrigerate 30 minutes. More Kahlua may be added to make spreading easier (I needed to do this) For a less sweet brownie use 1/2 of frosting.

Glaze: Melt chocolate and shortening over low heat, stirring constantly. Cool and spread over buttercream frosting.

These are amazing, but definitely not light-they were a huge hit as a dessert for Christmas dinner, though-worth the time it took to make them.

Kristi

[RebeccaT]

Ooh, Kristi, I have that cookbook and have been eyeing those brownies! The photo in the book looks absolutely sinful. I might have to make them soon! Thanks for the recommendation!

[valchemist]

Originally posted by kristalina_22
Here they are-

Kahlua Brownies with Buttercream Frosting and Chocolate Glaze

-From Stop and Smell the Rosemary

These are amazing, but definitely not light-they were a huge hit as a dessert for Christmas dinner, though-worth the time it took to make them.

Kristi

Kristi,

Thanks for posting this recipe. I was at my mom's house today and she has this book. I saw the picture of the brownies and they look soooooo good! I remembered that someone had posted the recipe on the BB so as soon as I got home, I did a search and found the recipe so I could put it in my "to try" mastercook file.

Val

[schuh]

Here are two excellent "boozy" recipes:

Creme de Menthe Brownies
Makes 24 – 30 very decadent bars

Brownies:
2 cups sugar
4 eggs
1 ½ cups flour
1 teaspoon baking powder
½ teaspoon salt
2 teaspoons vanilla extract
1 cup (2 sticks) butter
4 squares (4 ounces) unsweetened chocolate, melted
1 ½ cups chopped walnuts

Preheat oven to 350. Grease and flour two 8-inch square pans or one 9 by 13-inch pan.
In a large bowl, beat together sugar, eggs, flour, baking powder, salt, and vanilla.
Melt butter and unsweetened chocolate together over low heat. Add to flour mixture; mix well. Add nuts. Pour into pan(s). Bake 30 minutes or until tester inserted in center comes out clean. Do not overbake!
Cool in pan. Frost with creme de menthe frosting, then chocolate topping. Cut into small squares.

Creme de Menthe frosting:

¼ cup (1/2 stick) butter, softened
3 ½ cups confectioners’ sugar
½ cup green creme de menthe liqueur

Cream together all ingredients. Mixture should be smooth and spreadable. Spread on cool brownies.

Chocolate topping:

½ cup heavy cream
8 ounces (8 squares) semisweet baking chocolate

In a small saucepan over low heat, melt chocolate and cream together. Cool. Spread over frosted brownies.



Kahlua Fudge

1 1/3 cup sugar
1 jar (7 oz) marshmallow creme
2/3 cup evaporated milk (5 oz can)
1/4 cup butter
1/4 cup Kahlua
1/4 teaspoon salt
2 cups semi-sweet chocolate pieces
1 cup milk chocolate pieces
2/3 cup chopped nuts
1 tsp vanilla

Line 8" square baking pan with foil. In 2 qt. saucepan, combine sugar, marshmallow creme, milk, butter, Kahlua and salt. Bring to rapid boil, stirring constantly for 5 minutes. Remove from heat. Add all chocolate. Stir until melted. Add nuts and vanilla. Turn into prepared pan. Refrigerate until firm. To serve, cut into squares. Makes about 2 3/4 lbs.

[valchemist]

Thanks, Tracy. copied both of those down!!

I noticed the brownie part of the creme de menthe brownies are exactly the same as the brownies in the Silver Palate cookbook, but the Silver Palate Cookbook uses only 1/2 cup flour (edited -- initially I accidentally typed 1/2 cup sugar).

I am wondering what the texture of those brownies are -- cakelike, fudgy, or in between? do they rise up high in the pan?

also, where did you get the recipes?

[schuh]

The Creme de Menthe bars came from a cookbook called "Christmas Memories Cookbook" and it was published by Mystic Seaport (near you?). I've had it for ages and I've used it so much that the front and back covers as well as the first few pages are missing! I have no idea when it was published. I have the Silver Palate cookbook and never noticed the similarity between the two recipes. That's a huge sugar difference between the two recipes, isn't it! I don't think the Creme de Menthe ones were sickeningly sweet but it sounds like you could reduce the sugar.

I haven't made those bars in a few years as my DH can no longer eat chocolate. As a result, I can't give you a perfect description (I only wrote "very good" in the book). As I recall, they are somewhere between cakey and fudgey (which would be why I'd write very good -- I don't like cakey brownies).

The fudge is creamy but solid enough to hold its shape. The recipe came from a little book of Kahlua recipes that I got at the liquor store. The other recipe I tried -- a Kahlua cheesecake -- was an absolute bomb.

[valchemist]

Oh wow, Tracy. I am so embarrassed!! I have that Mystic Seaport Christmas Memories book and I think it is one of my top 5 favorite cookbooks EVER. I just love it!! and mine is really worn out too. both my mom and I have our own copies. I used to use hers but decided that I needed my own.

anyway, I have seen that brownie recipe in there and have considered making it, but I just never got to it.

and oops again. I meant to say that the SP recipe only has 1/2 cup of FLOUR!! so that's why I was asking about the texture. I was thinking the creme de menthe brownies would be cake-like with that much more flour.

[britneyelise]

I am greatly enjoying seeing all your recipes and thought I would add one given to me, it is for homemade Kahlua.

Homemade Kahlua
You will need:
2 oz. Instant Coffee (not freeze dried)
4 cups granulated sugar
2 cups boiling water
1 pint Brandy
2 Vanilla Beans, split lengthwise

Directions:
1. Mix coffee and sugar in a bowl; add boiling water. Stir the mixture until it’s dissolved; cool completely.
2. Add Brandy to sugar/coffee mixture.
3. Divide mixture evenly between two fifth bottles. Add a split vanilla bean to each bottle. Cap after the liquid is completely cooled.

Must be stored at least 30 days to steep before consuming to get full flavor.


I just made it so I hope that by Christmas it tastes pretty good!

Shannon

[LonghornGal]

Guess these belong on this thread too... although technically according to various state governments wine is not liquor.


* Exported from MasterCook *

Cabernet Truffles

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Alcohol Candy / Fudge
Desserts Tried it - OMG

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces bittersweet chocolate -- finely chopped
1/3 cup Imperial Margarine
1 teaspoon vanilla extract
1/4 cup fat free evaporated milk
2 fluid ounces Cabernet Sauvignon -- (1/4 cup)
Unsweetened cocoa powder to coat truffles

In a double boiler, melt the chocolate over simmering water. Remove from heat, mix in the butter until smooth, then whisk in the cream, the vanilla, and the wine.

Cover and chill until it firms up. Then form round balls (1 to 1 1/2 inches) of the chocolate mixture and roll them in the cocoa to coat. Store, covered in the refrigerator until just before serving.

Description:
"I was given this recipe for these scrumptious truffles from Mainbrace Internationl Limited. They are agents for fine wines, spirits, and beers in Atlantic Canada, Nova Scotia. I Hope you enjoy them. Serve them as an after dinner "Sweet", your guests
will"
Source:
"Dianas Desserts, Recipe adapted from Mainbrace International Limited, Agents For Fine Wines, Spirits and Beers in Atlantic Canada, Nova Scotia. They're website is: http://www.mainbrace.ca"
Copyright:
"© 2003 Diana Baker Woodall"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 71 Calories; 7g Fat (79.3% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 29mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat.

NOTES : Wow, rich and delicious. I think it's important to have only a thin layer of cocoa powder or it's too un-sweet.

Nutr. Assoc. : 0 0 0 0 0 0

[schuh]

Valchemist,
That's funny about the cookbook. I'm glad you like it as much as I do. What are your favorite recipes from the cookbook? I've made lots of recipes that are good -- only a few have been disappointing -- but have made these over and over:
- Sausage biscuit bites (my DH insists I make these every year)
- "Just Like Store-Bought Eggnog (I don't like eggnog but this recipe is known for being my DH's specialty)
- Hot Mulled Cider
- Mary Katherine's French Ham Bake (so rich, but such a yummy way to use up leftover ham)
- Cookie-Cutter Cookies (these are like shortbread -- out of this world)

As for the flour, which makes more sense, I really don't recall the brownies being overly cakey. Keep in mind that if they were really fudgy, they'd be a big mess with the two icings. If you try them, let me know what you think. By the way, I think I've had the same bottle of creme de menthe for about 10 years -- gross, huh?

I wanted to mention that a homemade Kahlua recipe is also in that cookbook. It's similar to the one posted by BritneyElise but has 2 1/2 cups of boiling water, 2 cups of 100-proof vodka (instead of brandy), and one vanilla bean. Now THAT would be a fun taste test. :)

[AmyO26]

The Kahlua fudge that was posted is excellent!!! I think I have that same Kahlua booklet, and the only other recipe I've tried was the Kahlua Candied Yams (you pretty much just add 1/4 cup of Kahlua to a basic candied yams recipe..it was good, though!)

[lonetree1353]

Schuh or Val --- Would you mind posting the cookie-cutter cookies recipe from the Mystic Seaport Christmas Memories book. Thanks so much.

[valchemist]

Tracy, about the Christmas Memories Cookbook...I wish I had more to report. there are so many recipes in there that I have marked to try and not enought that I have tried. here are the ones I love:
Cranberry Bread p 57
The Magi's Jewels p 207 (be careful on the salt...use a bit less than 1/2 tsp)
Date and Nut Bars p 209
Toffee Cookies p 216
Turtles p 216
There might be more that I overlooked...I just skimmed it quickly now.

p.s. that cookie-cutter cookie recipe looks like our family recipe that we have used for years. we didn't get it from this book, though. we never make sugar cookie cut-outs... just shortbread cutouts. a la that recipe.

[valchemist]

Cookie-Cutter Cookies

the absolutely best rolled cookie for children to cut into shapes.

1 cup butter, at room temperature
1/2 cup sugar
2 1/2 cups flour
1 tsp almond or lemon extract (optional)

In a large bowl, cream together butter and sugar. Blend in flour. When dough is mixed, pat into a ball and refrigerate for 2 hours.

Heat oven to 300. Roll cookies on floured board or between sheets of waxed paper dusted with flour to 1/4 inch thickness. Cut with cookie cutters dusted in flour. Place on ungreased cookie sheet. (you can decorate with colored sugars at this point if you like.) Re-Roll dough until all is used.

Bake 20 minutes or until brown around the edges. Cool for 15 minutes.

Makes about 3 dozen, depending on the size/shape.

source: Christmas Memories (from Mystic Seaport)

[lonetree1353]

wow that was fast Val....Thanks so much.:)

[valchemist]

Just for the sake of comparison, here is our family recipe...

(which I realize is getting this thread off topic!!!)


* Exported from MasterCook *

Shortbread Cookies

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter -- softened
1/2 cup sugar (we use about 2/3 cup)
2 1/4 cups flour -- (2 1/4 to 2 1/2)
1/4 tsp almond extract -- optional

Mix with hands and chill dough for an hour.

Roll 1/3 inch thick. Cut out shapes. Use extra flour for the rolling surface and cutters if the dough it sticking.

Bake at 325º for 15 minutes.

[lonetree1353]

I was looking for recipes to use up my glace mixed fruit from my christmas pudding and came across this one. I have just mixed the fruit with the brandy :) and will give a review of these later this week after they have "mellowed".

BRANDY FRUITCAKE BITES:
Macerating candied fruit overnight in brandy gives these bite-size pieces of fruitcake an enticing aroma. Like all fruitcake, they're rich and spicy -- chock full of candied fruit and nuts. For optimum flavour and texture, allow bites to mellow for a few days before serving.

1 1/2 cups (375 mL) diced candied (glace) mixed fruit
1/2 cup (125 mL) currants
1/2 cup (125 mL) raisins
3 tablespoons (45 mL) brandy
1 cup (250 mL) all-purpose flour
1/4 teaspoon (1 mL) baking powder
1/2 teaspoon (2 mL) ground cinnamon
1/4 teaspoon (1 mL) ground cloves
1/4 teaspoon (1 mL) ground mace
1/2 cup (125 mL) butter
1/2 cup (125 mL) packed brown sugar
2 large eggs
1/4 cup (50 mL) fancy molasses
1/4 cup (50 mL) liquid honey
1 cup (250 mL) pecans, chopped
14 candied (glace) red or green cherries, quartered, for decorating
Brandy, optional
In medium bowl, combine candied fruit (chop any whole cherries in mix), currants and raisins. Add 3 tablespoons (45 mL) brandy and toss to coat; cover tightly with plastic wrap and let stand overnight.

In medium bowl, combine flour, baking powder, cinnamon, cloves and mace. In large bowl, beat together butter and sugar until creamy. Beat in eggs, one at a time. Beat in molasses and honey (batter may appear a bit curdled). Beat in flour mixture until well mixed. Stir in candied fruit mixture and pecans.

Place paper candy cups (about 11/2 inches/4 cm in diameter across the top) on rimmed baking sheets. Fill with batter and decorate each with a quartered cherry.

Bake at 300 F (150 C) for about 25 minutes or until cake springs back when lightly pressed with fingertip. Remove from oven and lightly brush with brandy, if desired. Cool on racks.

(Store cookies between sheets of wax paper in an air-tight container in a cool place for up to 5 days or freeze for up to 1 month.)

Makes about 41/2 dozen.

Approximate nutritional analysis for each cookie: 86 calories, 0.8 g protein, 3.6 g fat, 12.9 g carbohydrate.

Source: Vancouver Sun newspaper December 5, 2001

[Holly in KC]

Thank you thank you thank you for resurrecting this thread!

I tried the B-52 balls (sort of) this weekend. Yummy! My modification: I eliminated the Grand Marnier and increased the Bailey's and Kahlua to compensate. I rolled some of the balls in powdered sugar, some just got a dunk in chocolate, and some in chocolate and nuts. (I like the ones with the nuts best!)

Its a bit of a chore to get the almond paste to combine before adding the wafers, but I think it gives them a nice flavor/texture.

[Fiona1stharp]

Made this the first time for Thanksgiving this year. It's in the fridge fermenting. It tastes great already so I'm sure it can only improve by Thursday.
* Exported from MasterCook *

Brandied Orange and Cranberry Sauce

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Holiday Favorites Sides
Untried

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup orange zest
2 cups water
2 cups white sugar
2/3 cup orange juice
1 tablespoon lemon juice
3 cups cranberries
1 tablespoon brandy

In a small pan over medium heat, combine the orange zest and water. Cover
and bring to boil. Reduce heat and simmer for 15 minutes. Drain, reserving
zest and 1/3 cup liquid.

2 To the reserved liquid, add the sugar, orange juice and lemon juice.
Bring to boil; reduce heat and simmer for 3 minutes uncovered, stirring
often.

3 Add cranberries; increase heat to medium-high and boil for about 10
minutes or until the cranberries have popped and a small spoonful of sauce
sets on a cold plate.

4 Remove from heat, stir in brandy. Pour into 4 1/2 pint jars leaving 1/2
inch space from top. Place lids onto jars, and store in the refrigerator
for up to two weeks.


Yield:
"4 cups"

- - - - - - - - - - - - - - - - -

[lonetree1353]

BRANDY FRUITCAKE BITES

Well just sampled one of these after they came out of the oven. (ok maybe more than one ;) ) and I thought they tasted just like a christmas fruitcake. I liked the bite size pieces as I find them not as filling as a slice of fruitcake. I didn't add the extra brandy on top but am sure they would "mellow" even more with this addition. I will be freezing half of these to put on my Christmas dessert tray served along with the Christmas pudding and hard sauce.
http://www.imagestation.com/picture/sraid89/pb05d28918f9c56663cd7105a38cdcdb9/fa78fc5d.jpg

[RebeccaT]

Question for those who have made the Bailey's Balls (or the Creme de Cacao Balls, or B-52's...) - do you think they can be frozen? Do you think that you would roll them in powdered sugar before freezing, or once they are thawed?

Thanks!

[Holly in KC]

Originally posted by RebeccaT
Question for those who have made the Bailey's Balls (or the Creme de Cacao Balls, or B-52's...) - do you think they can be frozen? Do you think that you would roll them in powdered sugar before freezing, or once they are thawed?

Thanks!

Yes, I think they could be frozen. I think I'd try rolling in the sugar b/4 freezing. If the sugar doesn't look right after thawing, just roll 'em again.

[valchemist]

I agree with what Holly said. In fact, I did freeze mine after rolling in powdered sugar. I can't recall exactly how the frozen ones were as compared to the ones that weren't frozen. I don't think I re-rolled them in powdered sugar, though. I think they were just fine as is.

[RebeccaT]

Thanks Holly and Val!

I did end up freezing them, and I will roll them in powdered sugar once they are thawed. It was more a laziness thing... I figured I might want them to be snowy and white for my Christmas party, so I would probably be rolling them in sugar once they were thawed anyway, so I just froze them as is.

They are delicious, BTW! DH totally swooned! :D

[paula]

I went looking for Val's Bailey's Balls recipe and thought I would bump up this old thread. Thanks to everyone for all of the great holiday recipes, in years past...

[MISSINDI]

Thanks for bumping the thread up -- missed the the first time. The Creme de Menthe Bars look great, and I'll be trying them this weekend.

Do you think the Mystic Seaport Christmas Memories cookbook is still available? Sounds like a must have...

[schuh]

The cookbook is available at the Mystic Seaport Web site:

http://www.mysticseaport.org/shop/item.cfm?mc=-49&mid=19551

I happen to like it, but don't go looking for light fare in it!

[oskie]

Oh my goodness, this thread had my very first post! I can't believe it was two years ago! I'm making the Baileys Balls again to bring with me to the Christmas party, only this time instead of going with my new DBF he's been upgraded to DF! I bet it was the Baileys Balls from two years ago that made quite the impression on my future family. :D

Sorry for the hijack...just got a little emotional...sunrise, sunset, that whole thing...

Oh, and to answer Val's question from two years ago I brought (I think) the baileys balls, gingerbread cookies, and cranberry squares. Sorry for the delay - back when I was a young'un I didn't know enough to revist a thread after I had posted!

[AmberJane]

Just wanted to bump up this thread for the upcomming holidays. I cannot wait to try out some of these desserts!!