Bourbon Pecan Balls (Recipe)

A delicious no-bake recipe for Bourbon Pecan Balls, and Rum Balls.*  Great for Holiday Parties and Gifts!

Ingredients:

3 1/4 Cups Crushed Vanilla Wafers, or one box. 

3/4 Cup Confectioners Sugar

1/4 Cup Cocoa Powder 

2 Cups Chopped Pecans 

3 Tbsp. Corn Syrup 

1/2 Cup Bourbon

Directions:
1. Crush Vanilla Wafers and chop Pecans into small pieces. A food processors works great for both of these tasks, but is not necessary.
2. In a large bowl mix Vanilla Wafers, Sugar, Cocoa,  and 1 1/2 Cups of the Pecans.

3. Mix in Corn Syrup and Bourbon. Shape into 1 inch balls, and roll in remaining pecans.

Store in an air tight container, and let the flavor develop for a couple of days.


*For Rum Balls, replace the Bourbon with Rum, and the Pecans with Walnuts. Then roll in Confectioners Sugar or Walnuts.

Brunch at Moms

Apple Crisp (Recipe)

An Apple Crisp Recipe, Great for Fall.

 Ingredients: 

4 Medium Apples; Peeled, Cored and Sliced. 

2 Tbsp. Lemon Juice 

1/2 Cup Packed Brown Sugar 

1/2 tsp Cinnamon 

1/2 tsp Nutmeg 

1/3 Cup Flour 

1/3 cup Granulated Sugar 

1/3 Cup Rolled Oats 

4 Tbsp. (1/2 Stick) Butter 

1/2 Cup Pecans or Walnuts (Optional) 

Directions: 

1. Preheat your oven to 375 Degrees Fahrenheit (F). Grease the bottom and sides of an 9 inch pan with butter or shortening. 

2. Toss the apples in a large bowl with lemon juice. In a small bowl, combine the brown sugar, cinnamon, and nutmeg, then add it to the apples and stir well coating all the apples with the sugar and spices. 

3. In a separate bowl, combine flour, sugar, and oats. Chop butter into small pieces and work into the oats with a fork or your hands until crumbly. If you're using nuts, stir them in with oats now. 

4. Spread apples into the bottom of the pan, and sprinkle oat/flour mix on the top. Bake for 35-45 minutes, or until apples are bubbling around the edges of the pan and topping is golden brown. 

Best served warm

 

Canning Applesauce

Thanksgiving 2011

Fresh Pineapple Upside Down Cake (Recipe)

The Recipe for Fresh Pineapple Upside Down Cake.

Ingredients:

3/4 Cup Butter

3/4 Cup Packed Dark Brown Sugar

3/4 Cup Unsweetened Pineapple Juice

1 1/2 Cups Flour

2 tsp. Baking Powder

1/2 tsp. Salt

1/2 Cup White Sugar

3 Eggs

1/2 tsp. Vanilla

1 Fresh Pineapple, Peeled, Cored and Cut into slices (Canned pineapple rings will work too)

Maraschino Cherries (Optional)

Directions:

1. Preheat Oven to 400 Degrees Fahrenheit (F).

2. Melt the butter, and brush a little into your (about 9 inch) cake pan.

3. Mix 5 Tbsp. Butter with Dark Brown Sugar and 1/4 Cup of the Pineapple Juice, then pour into the cake pan. Arrange your pineapple and optional cherries on top of the brown sugar mixture. Set aside.

4. In a large bowl, mix together the Flour, Salt, White Sugar, and Baking Powder.

5. Separate the Eggs, and beat the whites until stiff.

6. Beat the egg yolks until they are a creamy lemon yellow color. Stir in the rest of the Pineapple Juice, Butter, and Vanilla. Add this mixture to the flour mix, and gently fold in egg whites. Pour the batter over the pineapple and brown sugar.

7. Bake at 400 Degrees F for 30 minutes. Let the cake cool in the pan for ten minutes. Cover your cake pan tightly with a serving dish and flip it upside down, so the pineapple is on the top. Remove cake pan, and Enjoy!