LEMONY RUM BALLS
Another recipe from the dark confines of my cookbook. Don't forget to factor in one week for "aging".
Provided by Mercy
Categories Candy
Time 20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix together the vanilla wafer crumbs, confectioners sugar, coconut, pecans, allspice, cinnamon and lemon peel.
- Add the corn syrup, lemon juice and rum to mixture.
- Combine well and then form into about 24 1-inch balls.
- Coat balls with granulated sugar; put about 1/4 to 1/3 cups of granulated sugar into a plastic bag and add the rum balls, a few at a time.
- Shake bag gently until the balls are coated.
- Store coated rum balls in a covered container for 5 to 7 days to develop flavor.
Nutrition Facts : Calories 104.4, Fat 4.3, SaturatedFat 1.2, Sodium 10.4, Carbohydrate 15.2, Fiber 0.7, Sugar 12.3, Protein 0.5
LEMON PARMESAN RISOTTO BALLS
Steps:
- For the risotto: Heat the vegetable stock in a pot next to the risotto pot. Keep a ladle in it to use.
- Saute the onion in the olive oil until wilted, add in the garlic and cook for another minute or so. Add in the Arborio rice and saute for a few minutes. Add in just enough stock to cover the rice and stir frequently.
- As the rice absorbs the stock add the remainder of the stock and let the risotto cook through. (16 to 20 minutes). If it is not tender add some hot water until the risotto is tender.
- When cooked through add in the lemon juice, lemon peel, Parmesan, mozzarella and half-and-half. Mix thoroughly. Let it cool for 1 hour or so.
- To fry the balls: Heat the oil to 375 degrees F in a large pot. Place the panko bread crumbs in a shallow dish. Using a small spoon or small ice cream scooper form the risotto into 1-inch balls and roll them in the bread crumbs. Set aside until complete. Place a few balls in the hot oil at a time. Cook the balls for 2 to 3 minutes. Drain them on paper towels. Sprinkle with Parmesan and serve.
RUM BALLS
Steps:
- In a food processor combine walnuts, vanilla wafers and 1 cup of the powdered sugar; pulse several times to mix well. Add rum, a little at a time, just until moistened and it forms a soft pliable dough. Turn out dough onto work surface lightly dusted with confectioners' sugar. Dust your hands lightly with confectioners' sugar, pull off walnut-sized pieces and roll them between your palms to form compact balls. Roll again in confectioner's sugar to coat.
BEST EVER RUM BALLS
I've made rum balls for many years. Last year, I was given this recipe. I don't make them with cocoa any more.
Provided by Dustbunni
Categories Dessert
Time 20m
Yield 48 rum balls
Number Of Ingredients 7
Steps:
- Melt chocolate chips in a double boiler.
- Stir until smooth and remove from heat.
- Stir in corn syrup
- Stir in rum.
- In a separate bowl, combine the dry ingredients.
- Drizzle the chocolate mixture over the crumb mixture.
- Stir until everything is well combined.
- Shape into 1 inch balls.
- Roll in powdered sugar.
- Store in an airtight container for at least five days before serving to develop flavor.
BRANDY OR RUM BALLS
This is an excellent dessert to bring for the Holidays. You can use either Brandy or Rum. These do need some time to set up so it is best to make them the night before. If you don't care for walnuts, the balls can be rolled in confectioners' sugar or cocoa powder.
Provided by NANCERINI
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Brandy
Time 40m
Yield 60
Number Of Ingredients 6
Steps:
- In the microwave or in a metal bowl over a pan of simmering water, melt evaporated milk and chocolate chips, stirring frequently until smooth. Remove from heat and stir in the crushed vanilla wafers and brandy until well blended. Roll the dough into small balls and roll the balls in chopped walnuts, then in confectioners' sugar. Store covered in the refrigerator.
Nutrition Facts : Calories 91.6 calories, Carbohydrate 9.9 g, Cholesterol 0.7 mg, Fat 5.1 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 1.2 g, Sodium 25.7 mg, Sugar 3.8 g
EASY RUM BALLS
Rum balls are an easy no-bake treat!
Provided by Libbie Remmel
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 8h25m
Yield 90
Number Of Ingredients 5
Steps:
- Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove and set aside to cool.
- Meanwhile, beat cream cheese in a bowl with an electric mixer until creamy. Gradually beat in powdered sugar and rum; mix until well combined. Beat in melted chocolate.
- Roll mixture into small balls and roll in chopped nuts. Refrigerate until firm.
Nutrition Facts : Calories 52 calories, Carbohydrate 7.6 g, Cholesterol 2.7 mg, Fat 2.4 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 1 g, Sodium 7.8 mg, Sugar 6.9 g
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