Combine wafers and next three ingredients.
Mix in pecans, syrup and rum.
Blend well.
Dust hands with sugar and shape dough into 1-inch balls.
Press pecans in top of each ball.
Let stand for 1 hour, then roll in sugar.
Store in tightly closed jar for 3 days.
Makes 5 dozen.
hours.
Meanwhile, make rum syrup: In medium saucepan, combine
Before you start, sample rum and check for quality.
Mix first 3 ingredients together well. Form into a ball and chill in freezer 20 to 30 minutes. Remove and roll in crushed nuts. Put in freezer until 1 1/2 hours before serving.
ff flame and pour in rum.
Stir to combine and
eggs, 1/3 cup of rum, 1/2 cup of water
Sift the cocoa with 1 cup sugar.
Stir in the spiced rum mixed with the syrup.
Add crushed vanilla wafers and nuts.
Mix thoroughly.
Shape mixture into walnut sizes balls and dredge with remaining sugar or leave them plain.
Store in a tin.
ogether well.
add the rum a little at a time
he turbinado sugar and the rum.
incorporate the caro light
Mix crumbs, powdered sugar, 2 cups nuts and cocoa.
Add corn syrup and rum.
Mix well.
Shape in 1-inch balls.
Roll half in granulated sugar and remainder in 1 cup nuts.
Moisten cut sides of cherry halves with corn syrup and press one on each sugar coated rum ball.
Makes 6 dozen.
Combine crumbs, confectioners sugar, nuts and cocoa.
Add corn syrup and rum.
Mix well.
Shape into 1-inch balls.
Roll in finely granulated sugar.
Moisten cut side of cherries in corn syrup and press one on each sugar-coated rum ball.
Store in airtight container.
Makes 36.
In a large bowl, beat butter and brown sugar until fluffy.
Beat in cream and icing sugar until smooth.
Stir in spices.
Chill for 30 minutes to firm up. Scoop out 2 tablespoons worth and roll into balls. Place in freezer to firm up before placing in a freezer container.
To serve:
Place rum, boiling water and a buttered rum ball in a mug. Stir and enjoy!
s still in pan, pour Rum Sauce over cake and allow
Combine crushed wafers, confectioners sugar, 1 cup walnuts and cocoa.
Add corn syrup and rum; mix well.
Shape into 1-inch balls.
Roll half in granulated sugar and the other half in the remaining chopped nuts.
Moisten cut sides of cherry halves with corn syrup and press one on each sugar-coated rum ball.
In a large casserole place all ingredients in layers.
Combine sauce ingredients.
Pour mixture on ingredients in pan; cover and heat in 325\u00b0F oven for 1 hour to 1-1/2 hours or until meat is done and veggies are soft.
Just before serving or storing add and mix in olives and rum.
Combine dry ingredients, egg yolks and half and half.
Put in double boiler.
Heat until gelatine dissolves (foamy).
Set pan in ice.
Add the rum.
Add orange rind to taste.
Stir occasionally. When it sets up, take off at once! Beat egg whites and 2/3 cup additional sugar; fold gelatine mixture in.
Mix all ingredients except 1/2 cup nuts.
Refrigerate until firm, then shape in a ball and then roll in nuts.
*If desired, substitute bourbon, brandy or Amaretto for rum.
Crush wafers; mix nuts, cocoa, corn syrup and rum until soft paste.
Dust palms of hands with confectioners sugar.
Shape in balls.
Set aside 1 hour, then roll in sugar.
Store in airtight container.
Makes 30 balls.
Combine butter,
sugar\tand
rum in double boiler; cook until well
blended,
stirring
constantly.
Dip cake cubes in mixture; roll in
mixture
of
crumbs
and
pecans.\tPlace in paper bonbon cups.
Store in airtight container in cool place; let ripen before serving.
Yield: 8 dozen.