Aunt Helens Rum Balls Food

RUM BALLS

Steps:

• 1 cup melted semisweet chocolate chips, 20 ground chocolate wafers, 1/2 cup finely chopped prunes, 1/2 cup confectioners' sugar, 1/4 cup rum and 1/4 cup condensed milk. Chill until firm, then shape into small balls. Roll in coarse decorating sugar.

RUM BALLS

Steps:

• Place vanilla cookies in a food processor and process into fine crumbs.
• Heat chocolate chips and corn syrup together in a saucepan over low heat. Cook, stirring often, until chocolate is melted and smooth, about 5 minutes. Remove from heat and stir in rum and confectioners' sugar until smooth. Fold in cookie crumbs; dough will be sticky.
• Place saucepan in the refrigerator until dough is firm and easy to roll, about 15 minutes. Cover 2 plates with waxed paper; dust with confectioners' sugar.
• Roll dough into 1-inch balls and place on the prepared plates. Dust rum balls with confectioners' sugar. Refrigerate until firm, about 30 minutes.
• Remove rum balls from refrigerator and transfer to a resealable bag, including the extra confectioners' sugar. Seal the bag and shake to coat the rum balls completely with confectioners' sugar.

AUNT HELEN'S RUM CAKE

Steps:

• Preheat oven to 325 degrees F. Coat a 10-inch Bundt pan with cooking spray.
• Sprinkle pecans evenly on bottom of Bundt pan.
• In a large bowl with an electric mixer on medium speed, combine cake mix, pudding mix, eggs, water, oil, and rum; beat until blended. Pour into prepared pan.
• Bake 55 to 60 minutes, or until a toothpick inserted in center comes out clean. Poke holes in the bottom of cake while still in pan; set aside.
• Meanwhile, in a saucepan, combine all glaze ingredients; bring to a boil. Reduce heat to low and simmer 5 minutes. Watch carefully that it does not boil over.
• Pour glaze evenly over hot cake in pan. Let stand one hour, or until cool. Invert cake onto platter and serve.

AUNT HELEN'S RUM BALLS

Steps:

• Mix dry ingredients.
• Add syrup and rum.
• Shape into 3/4 inch balls and roll in additional powdered sugar.

EASY 4 INGREDIENT RUM BALLS

Steps:

• Pulse Oreos in a food processor until you have 3 cups. Set aside.
• Pulse walnuts in a food processor until you have 1 ½ cups.
• Combine crushed Oreos, walnuts, cream in a medium bowl and mix well.
• Add rum starting with ¼ cup and adding more if needed to create a consistency that holds its shape when rolled. (If you add too much and they are too soft, add in more cookie crumbs to get desired consistency, note that the crumbs do soak up the liquids as they sit).
• Using a small scoop (or melon baller) scoop dough and roll into balls.
• Roll in sprinkles. Refrigerate 2 days before serving.

RUM BALLS

Steps:

• 1. Using a food processor crush cookies and nuts until finely ground. Move contents to a medium bowl. Stir in powdered sugar and cocoa until well mixed.
• 2. Add the rum and the corn syrup a little at a time alternating between the two. You want just enough for everything to pull into a dough that you can roll into balls.
• 3. Roll into one inch balls and then roll the mixture through sprinkles, powdered sugar, or cocoa. Store in an airtight container in the fridge.

HOLIDAY RUM BALLS

Steps:

• In a large bowl combine wafer crumbs, 1 cup confectioners' sugar, walnuts, rum, corn syrup, butter and knead together. Roll into 1 inch balls and then into remaining confectioners' sugar. Arrange rum balls on a baking sheet, cover well with plastic wrap and let sit for 48 hours.

RUM BALLS

Steps:

• Mix wafer crumbs, sugar, pecans, butter, corn syrup and cocoa.
• Dissolve instant coffee granules in rum. Add to crumb mixture; mix well. Let stand 15 min.
• Shape mixture into 1-inch balls; roll in coconut. Place in airtight container with sheet of wax paper between each layer of balls. Store at room temperature.