Little Bit
12-20-2004, 06:56 PM
Just thought I'd share these recipes. I made 'Aunt Doris' Rum Balls a while ago, and we like them so well, I just couldn't resist making a double batch tonight.
I did roll mine in confectioner's sugar, not granulated, though. And for what it's worth, I made mine with King Arthur's Double Dutch cocoa powder. also, I used my small cookie dough scooper, which made the whole process quite simple.
The other two recipes are similar, so I thought I'd include them.
Aunt Doris' Rum Balls
(from adoty Virtual Cookie Swap thread 2002)
1 cup confectioner's sugar
1 cup crushed vanilla wafers
1 cup finely chopped walnuts
2 T. cocoa
2 T. light corn syrup
1/4 cup rum
Mix all ingredients and roll into 1" balls, using wet hands. Roll the balls in granulated sugar. Store in an airtight container.
I usually make these right after Thanksgiving so the rum flavor has plenty of time to concentrate. You could make this with rum extract if you don't want to use alcohol, you'd just need to use water in place of the 1/4 cup of rum.
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CHOCOLATE RUM BALLS
Submitted by Elizabeth Fleet:
When I moved in 1980, I asked all my friends to give me one of their favourite recipes. This one came from Inge Andrews. They are the best rum balls I have encountered! Every year when I make them I laugh - not because of the essential sips taken in the course of making the rum balls, but because of my first experience with the recipe. As you will see, one of the ingredients is milk. When I was trying out the recipe, I realized that Inge had not included the amount of milk. As I progressed through the instructions, I came to the part that said "sprinkle 3 tablespoons of rum and all of the milk over the dry ingredients". I recall that phone call to Inge: "Did you mean all of the milk in the fridge? All of the milk you can spare? All of the milk you can carry? How much milk did you mean?" It was an excellent excuse to phone for a chat and a laugh with an old friend, and to find out that I only needed one tablespoon of milk!
Ingredients:
* 1 cup ground almonds
* 1 cup sifted icing sugar
* 1 teaspoon instant coffee granules
* 3 squares of semi-sweet chocolate
* 1/3 cup dark rum
* 1 tablespoon milk
* chocolate sprinkles
Method:
Crush the coffee granules with the back of a teaspoon, so that they are powdered. Place the almonds in a large bowl and sift in the icing sugar and instant coffee. Grate the chocolate squares. (Machine grating with a fine blade is easiest, but the chocolate can also be grated by hand.) Stir the finely grated chocolate into the almond and sugar mixture. Sprinkle 3 tablespoons of the rum and all of the milk over the dry ingredients. Stir until the mixture is evenly moistened and a uniform dark brown. Cover and chill for ten minutes. Remove from the refrigerator, shape into a ball and knead several times. Form the dough into 3/4 inch balls. (I use a rolling pin, roll the dough to a thickness of about 3/4 inch, cut the dough into small squares and then shape them with my hands.) Dip the balls in the remaining rum, shake off any excess moisture and roll the balls in chocolate sprinkles. Place on a cookie sheet to dry for about an hour. Store in an airtight container in a cool place. Let the rum balls "ripen" for a few days before serving, but not before sampling! Makes about 30 rum balls.
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Bourbon (or Rum) Balls
1 cup vanilla wafer crumbs (40)
1 cup pecans or walnuts -- finely chopped
1 cup powdered sugar -- sifted
2 tablespoons cocoa
1/4 cup bourbon or rum
1 1/2 tablespoons light corn syrup
Powdered sugar
Combine cookie crumbs, nuts, sugar, and cocoa. Blend bourbon and corn syrup together and add to dry ingredients. Blend well. Form into balls and roll in powdered sugar. Chill.
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I did roll mine in confectioner's sugar, not granulated, though. And for what it's worth, I made mine with King Arthur's Double Dutch cocoa powder. also, I used my small cookie dough scooper, which made the whole process quite simple.
The other two recipes are similar, so I thought I'd include them.
Aunt Doris' Rum Balls
(from adoty Virtual Cookie Swap thread 2002)
1 cup confectioner's sugar
1 cup crushed vanilla wafers
1 cup finely chopped walnuts
2 T. cocoa
2 T. light corn syrup
1/4 cup rum
Mix all ingredients and roll into 1" balls, using wet hands. Roll the balls in granulated sugar. Store in an airtight container.
I usually make these right after Thanksgiving so the rum flavor has plenty of time to concentrate. You could make this with rum extract if you don't want to use alcohol, you'd just need to use water in place of the 1/4 cup of rum.
******************
CHOCOLATE RUM BALLS
Submitted by Elizabeth Fleet:
When I moved in 1980, I asked all my friends to give me one of their favourite recipes. This one came from Inge Andrews. They are the best rum balls I have encountered! Every year when I make them I laugh - not because of the essential sips taken in the course of making the rum balls, but because of my first experience with the recipe. As you will see, one of the ingredients is milk. When I was trying out the recipe, I realized that Inge had not included the amount of milk. As I progressed through the instructions, I came to the part that said "sprinkle 3 tablespoons of rum and all of the milk over the dry ingredients". I recall that phone call to Inge: "Did you mean all of the milk in the fridge? All of the milk you can spare? All of the milk you can carry? How much milk did you mean?" It was an excellent excuse to phone for a chat and a laugh with an old friend, and to find out that I only needed one tablespoon of milk!
Ingredients:
* 1 cup ground almonds
* 1 cup sifted icing sugar
* 1 teaspoon instant coffee granules
* 3 squares of semi-sweet chocolate
* 1/3 cup dark rum
* 1 tablespoon milk
* chocolate sprinkles
Method:
Crush the coffee granules with the back of a teaspoon, so that they are powdered. Place the almonds in a large bowl and sift in the icing sugar and instant coffee. Grate the chocolate squares. (Machine grating with a fine blade is easiest, but the chocolate can also be grated by hand.) Stir the finely grated chocolate into the almond and sugar mixture. Sprinkle 3 tablespoons of the rum and all of the milk over the dry ingredients. Stir until the mixture is evenly moistened and a uniform dark brown. Cover and chill for ten minutes. Remove from the refrigerator, shape into a ball and knead several times. Form the dough into 3/4 inch balls. (I use a rolling pin, roll the dough to a thickness of about 3/4 inch, cut the dough into small squares and then shape them with my hands.) Dip the balls in the remaining rum, shake off any excess moisture and roll the balls in chocolate sprinkles. Place on a cookie sheet to dry for about an hour. Store in an airtight container in a cool place. Let the rum balls "ripen" for a few days before serving, but not before sampling! Makes about 30 rum balls.
*************
Bourbon (or Rum) Balls
1 cup vanilla wafer crumbs (40)
1 cup pecans or walnuts -- finely chopped
1 cup powdered sugar -- sifted
2 tablespoons cocoa
1/4 cup bourbon or rum
1 1/2 tablespoons light corn syrup
Powdered sugar
Combine cookie crumbs, nuts, sugar, and cocoa. Blend bourbon and corn syrup together and add to dry ingredients. Blend well. Form into balls and roll in powdered sugar. Chill.
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