Aunt Vernas Bourbon Balls Food

BOURBON BALLS

Steps:

• Preheat oven to 325 degrees F.
• Spread the pecans on a cookie sheet, and place in the oven for 3 minutes. For even toasting, turn the tray, front to back. Toss the nuts with a metal spatula and bake for another 3 minutes. You'll know they're done when they give off their fragrant aroma, and be sure to check them so they don't become overbaked or charred.
• In a food processor, chop the vanilla wafers into crumbs. Add the pecans and process just until they are finely chopped. In a medium bowl, mix together the crumb-pecan mixture, 1/4 cup of the cocoa, and 1/4 cup of the confectioners' sugar. Add the corn syrup and bourbon. Mix thoroughly. Sift the remaining 1/4 cup cocoa and 1/4 cup confectioners' sugar onto a large plate. Form the crumb mixture into 3/4-inch balls and roll them through the cocoa-sugar to coat. Store in a sealed container for up to 5 days. If necessary, touch them up with a light dusting of the remaining confectioners' sugar.

BOURBON BALLS

Steps:

• For the bourbon balls: Pulse the vanilla wafer cookies and pecan halves in a food processor until the mixture turns to fine crumbs. Add the cocoa powder, confectioners' sugar, bourbon, corn syrup, vanilla and salt, then pulse until the mixture is thoroughly combined and holds together when squeezed.
• Scoop the mixture into 1-inch balls (each about 1 tablespoon; about 25 total) on a parchment-lined baking sheet. Roll each ball between the palms of your hands so they're smooth and compact. Transfer to the refrigerator to chill and firm up slightly, about 10 minutes.
• For the coating: Meanwhile, put the chocolate and oil in a medium microwave-safe bowl. Microwave on high, stirring halfway through, until completely melted and smooth, about 1 1/2 minutes.
• Working one a time, use 2 forks to gently lower each bourbon ball into the chocolate mixture, turning to make sure the entire ball is coated. Let any excess chocolate drip off, then return to the baking sheet. Top with a pecan half. Return to the refrigerator until the chocolate is just set, about 5 minutes.

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.

BOURBON BALLS

Steps:

• Combine first 5 ingredients and work into a paste with your hands.
• Form into small balls.
• Roll formed balls into powdered sugar.
• Enjoy!

AUNT VERNA'S BOURBON BALLS

Steps:

• In one bowl use a Mixer to mix 1lb of sugar with a stick of butter. (Softened) In another bowl pour the other lb. of powdered sugar. Stir in the bourbon Combine both bowls together using your hands to mix together. Roll into balls and place on tray lined with wax paper. Put in fridge overnite. Next day melt parafin in double boiler then add chocolate. Just heat it to warm if you get it to hot it will be thin on the balls. Using a toothepick dip the balls into the chocolate and place them back on wax paper. Place pecan on top and refrigerate overnite.

AUNT VERNA'S MEATBALLS

Steps:

• Crumble ground beef into bowl Add oats, onion, egg, salt and pepper.
• Combine ingredients but do not overmix or meatballs will be tough.
• Form meatballs (should make about 12-15).
• Brown the outside of meatballs in skillet Place browned meatballs in 350 degree oven for 20 minutes.
• Combine cream of celery soup and milk and pour over meatballs.
• Continue cooking meatballs 10 additional minutes.

MEEMAW'S BOURBON BALLS

Steps:

• Grind cookies in a food processor into fine crumbs; transfer to a large mixing bowl.
• Grind pecans in the food processor; add to cookie crumbs. Stir 1 cup confectioners' sugar, bourbon whiskey, cocoa powder, and corn syrup with the cookies and pecans until the mixture holds together; roll into 3/4-inch balls.
• Spread coconut onto a plate and 1/4 cup confectioners' sugar onto a separate plate. Roll balls in coconut and sugar to coat. Arrange balls onto a platter, cover with plastic wrap, and refrigerate until hardened, at least 1 hour.

AUNT EVA'S RUM BALLS

Steps:

• (I run nuts, raisins and coconut thru food grinder.).
• Mix sugar and butter. Add nuts. raisins and coconut and rum. Mix well (add more powdered sugar if too soft.) Refridgerate [sp] till firm. Shape into balls 3/4 inch. Roll in coconut. Chill on wax paper. Makes about 30.

BOURBON BALLS

Steps:

• Finely crush vanilla sugar wafers in a food processor and measure out 3 cups worth.
• Finely crush 1 cup of whole pecans in a food processor.
• Mix wafers, nuts, powdered sugar, and cocoa.
• Stir in bourbon and corn syrup.
• Using a teaspoon to help gather mixture for each ball, shape mixture into 3/4" to 1" balls.
• Rolls balls in powdered sugar. I do this by dropping batches of the balls into a ziplock bag with a bit of powdered sugar in it. Refill some sugar into ziplock bag as needed.
• Refrigerate in tightly covered containers several days before serving (though they are very yummy right away!).
• Makes about 5 to 8 dozen balls.