Occasionally, these would find their way into the "stollen goods" parcels, if they weren't too fragrant to alert the mail man ...
2 squares semi sweet chocolate melted
50 ml. corn syrup
50 ml. icing sugar
75 ml. dark rum
500 ml. vanilla or chocolate wafer crumbs
250 ml. finely chopped pecans
1 slightly beaten egg white
chocolate hail, vanilla or chocolate wafer crumbs...
Combing chocolate, corn syrup, sugar, rum, wafer crumbs, and nuts. Mix well. Chill until firm enough to handle. Shape into 2.5 cm. balls. Dip in egg white and roll in chocolate hail or crumbs. Store in airtight container in refrigerator. Chill at least one week to mature. Makes about 30 rum balls.
This is another of Nana's recipes, which has been part of Christmas for as long as I can remember, along with Gran's favourite variation, Slush balls.
125 ml. flour Icing: 175ml. icing sugar
5 ml. baking powder 15ml. softened butter
1 ml. salt 25ml. water
50 ml. butter 375 ml. flaked
250 ml. brown sugar, firmly packed coconut
1 egg, slightly beaten
10 ml. grated orange rind
5 ml. vanilla
250 ml. finely chopped pitted dates
Measure flour into small bowl, add baking powder and salt. Stir well to blend. Melt butter in saucepan. Remove from heat, and stir in brown sugar. Add egg, orange rind, and vanilla. Mix well. Stir in blended dry ingredients and dates. Spread into greased 8 x 8 " pan. Bake at 350 F. for 25 minutes. Cool slightly.
Cut warm cake into 36 squares (6 x 6) . Roll each square into a ball, turning crust surface to centre. Combine icing sugar, soft butter, and water. Mix well. Dip balls in icing then roll in coconut.
Muuuuuuuuuuuuuummmmmmmmmmm. Where is the coffee cake recipe?!!?
ReplyDelete(and biscotti please)
love you :D