136138 bourbon rum balls bake cookies Recipes

powdered sugar, light karo syrup, cocoa, vanilla wafers, crushed, pecans, chopped fine, bourbon (or rum), powdered sugar , for coating the cookies

bourbon or 1/4 cup rum, vanilla wafers, crushed, sugar, cocoa, white corn syrup, chopped nuts, powdered sugar (for coating )

everywhere you look , there is a lot of emphasis on cutting the fat out of our daily diets, but who wants to cut out the fat if it means cutting out the flavor when it comes to baking, there is a way to cut down on your fat intake without changing the ingredients in your favorite recipes. if you switch to nonstick silicone bakeware, you can cut down on your fat intake with minimal effort. because the bakeware is nonstick, you never have to use butter, shortening, or grease on your pans or sheets to ensure easy food removal., first silicone items made exclusively for baking were small silicone mats that fit nicely on your cookie sheet and allowed you to bake cookies with out greasing the cookie sheet or worrying about the bottoms getting burned. these little mats were a huge success and stores were hard pressed to keep them in stock., as the popularity of these mats grew , manufacturers decide to explore the idea of making more bakeware from silicone. they began making spoons, spatulas, and whisks that could withstand high heats and could be used with nonstick cookware with no fear of ruining the coating. silicone utensils were the perfect choice for candy making or any other project that required a boiling and sticky liquid to be stirred., kitchen supply manufacturers also introduced silicone potholders and oven gloves. because they can withstand heats up to 500 degrees, they are the perfect insurance that you won tsp get burned when you pull a hot dish from your oven. they don tsp conduct heat the way that a cloth potholder does and they are much sturdier and easy to keep clean than traditional potholders. home canners fell in love with silicone baker s mitts because they could actually reach into a pot of boiling water to remove a hot jar of food once it was done processing. as an added bonus these durable potholders do double duty as lid grippers making opening jars a snap., once silicone hit kitchens in the form of baking mats , utensils, and pot holders, kitchen experts began to see the potential of this material in everyday baking. suddenly almost any type of bakeware that could traditionally be found in stainless steel, aluminum, glass, or stoneware was being offered in brightly colored silicone. stores began selling muffin tins, bread loaf pans, cake pans, and pie pans. the most popular pieces tend to be the specialty designed cake pans that allow you to make cakes shaped like everything from roses to pumpkins. they even have mini cake pans that make individual, fancy shaped cakes., popularity of silicone bakeware skyrocketed as cooks began to see the benefits of using this material in their kitchens. foods pop out of silicone pans with amazing ease. you never need to grease, flour, or even use cooking spray on a silicone pan and that adds up to lots of calories and fat grams saved with each meal. because silicone is very flexible, it is easy to bend and twist it so that cakes and breads pop out easily. you never have to force baked goods out of the pan, so they retain there shape and you don tsp see a lot of split and broken cakes., silicone is a bakers dream when it comes to making evenly cooked delicacies. the material distributes heat evenly, so you never end up with a cake that is burned around the edges and still not cooked in the middle. it also cools down quickly ensuring that your foods will not continue cooking and possibly drying out once you remove them from the oven., because silicone is nonstick , cleanup is a breeze. a little soap and water and any crumb left on your bakeware disappears. it is nonporous, so it never retains any odors from the foods you cook. completely versatile it goes from oven to table to freezer and can even be thrown in the dishwasher. once you are done cleaning it, storage is a snap. with its flexibility, you can twist it, bend it, fold it or mash it up so it can fit in the smallest of drawers or cupboards., if you haven tsp tried silicone bakeware , add a piece or two to your kitchen. you will be surprised at its quality and flexibility.

vanilla wafers, crushed fine, cocoa, powdered sugar, karo syrup, nuts, chopped, bourbon or 3/8 cup brandy or 3/8 cup rum

semisweet chocolate piece, melted, powdered sugar, corn syrup, rum or 1/3 cup bourbon, vanilla wafer crumbs or 2 1/2 cups chocolate wafer crumbs, walnuts, finely chopped, sugar, unsweetened cocoa

vanilla wafer cookies (such as nilla), semisweet chocolate chips, light corn syrup, dark rum (such as meyer s), sugar, plus more for dusting

dark chocolate cocoa powder, sugar, dark rum, corn syrup, chocolate cookie crumbs, chopped toasted pecans, chocolate sprinkles

chocolate wafer cookies, semisweet chocolate chips, sugar, light corn syrup, light or dark rum, chopped pecans, nonpareils , optional, sugar, for rolling

whole pecans or pecan halves, crushed or processed nilla vanilla wafers, sugar, bourbon, white karo syrup, butter , for fingertips

crushed vanilla wafers, chopped pecans (i use a grinder), sugar, cocoa powder, bourbon or rum, light corn syrup, powdered sugar , cocoa powder, finely shredded coconut, or finely chopped nuts for coating the balls

vanilla wafers (crushed fine ) or 2 cups graham crackers (crushed fine), powdered sugar, ground nuts, cocoa powder, corn syrup, bourbon (or light rum), cinnamon, ground nutmeg, extra powdered sugar (for dusting)

cookies (polish bows) - chruscik, egg yolks, tb sour cream, tb rum, ts vanilla, confectioners sugar, flour (sifted), ts baking powder, ts salt, tb sugar, oil for deep frying, beat the egg yolks with the sugar until well combined. add sour cream, rum and vanilla and mix until smooth. sift the flour, baking powder and salt and add it to egg yolk mixture, a little at a time. on a heavily floured surface knead the dough vigorously, punching and squeezing as much flour into it as it will take until the dough is no longer sticky (1/2 hour). separate dough into several portions and roll very thin. turn the dough and loosen often when rolling. the dough should look like parchment paper that you can see through. cut dough into strips approx. 1 1/2 inches wide, 4 inches long. make slit closer to 1 end and bring the longer end through the slit. heat oil to 375 degrees and fry quickly (only a few seconds) until golden not brown. turn only once. drain on paper towels. dust with confectioners sugar. makes 8 dozen.

dough, unsalted butter (2 sticks), softened but still cool, light brown sugar, light rum, all-purpose flour , sifted, unsalted butter (2 sticks), melted, walnuts , finely ground, granulated sugar, ground cinnamon

gluten-free vanilla shortbread , crumbs (just whirl the gluten free shortbread around in your food processor until it is reduced to fine crum), powdered sugar (you may need more), walnuts, reduced to crumbs in the food processor, almonds, reduced to crumbs in the food processor, good quality unsweetened cocoa powder, good quality dark rum, semi-sweet chocolate chips, canned milk, rum extract, powdered sugar , for rolling the rum balls

vanilla wafers, bourbon or 1/3 cup rum or 1/3 cup whiskey, semi-sweet chocolate chips, sweetened condensed milk, powdered chocolate milk mix

whole pecans or pecan halves, crushed or processed vanilla cookies (recommended : nilla wafers), sugar, bourbon, white syrup, (recommended : karo), butter , for fingertips

crushed vanilla wafers (about 75), powdered sugar, chopped pecans or walnuts (about 4 oz.), baking cocoa, light rum, light corn syrup, granulated or powdered sugar for rolling balls

vanilla ice cream, softened, bourbon, rum, dry mincemeat, baked 9-inch pastry shells, whipping cream, powdered sugar