Danish Rum Balls Food

ROMKUGLER ~ DANISH RUM BALL

Steps:

• Break pastry and crumble muffin.
• In a food processor or a blender take all the ingredients except chocolate sprinkles and blend until everything mix well and comes together.
• Taste the mixture and adjust sugar, cocoa and rum extract.
• Transfer to a bowl and refrigerate for one hour.
• Pinch out a small piece from the mixture and shape into a round ball.
• Roll the ball in chocolate sprinkle and serve.
• Keep rum balls refrigerate in a airtight container.

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.

DANISH RUM BALLS

Steps:

• Grind Oakmeal in food processor and set aside.
• Mix Rum and Cocoa to a thick paste. (If you don't want to make it with rum you can use milk. just add 1 tbsp Rum Extract.).
• In a mixer, add Soft Margarine (or Butter) ,sugar ,cocoa, Rum and Almond extract and mix well.
• While Mixing add ground oatmeal slowly till mixed together. let mixer run run for 5 minute till totally mixed.
• Cover and place in fridge for 2 days. This is important so it can thicken.
• After 2 days let stand till room temperature before rolling.
• On a plate pour coarse sugar and spread ( you can use colored sugar too or any sprinkle type of sugar for festive color ).
• Roll the balls in sugar until totally covered.
• You can store them in cookie tins or tupperwares. Put wax paper between levels stacks. you can put into small bag a gifts. ! Freeze until you need them.
• I dare you not eat one of them while rolling. I can't. But i'm weak.

RUM BALLS

Steps:

• In a food processor combine walnuts, vanilla wafers and 1 cup of the powdered sugar; pulse several times to mix well. Add rum, a little at a time, just until moistened and it forms a soft pliable dough. Turn out dough onto work surface lightly dusted with confectioners' sugar. Dust your hands lightly with confectioners' sugar, pull off walnut-sized pieces and roll them between your palms to form compact balls. Roll again in confectioner's sugar to coat.

CREAMY RUM BALLS

Steps:

• Crumble sponge cake.
• Mix together all ingredients.
• Roll into small balls.
• Roll in coconut.
• Refrigerate.
• Can be frozen.
• Ejoy :).
• Instead of sponge cake you can use any sweet biscuit similar to Marie.

AEBLESKIVER (DANISH PANCAKE BALLS)

Steps:

• Sift flour with salt, baking powder, granulated sugar, and cardamom in medium-size bowl. Combine egg, milk, and 2 tablespoons of butter in small bowl. Add wet mixture to dry combination and stir until blended and smooth.
• Note: If your ebelskiver pan is new and isn't Teflon coated, season it by preheating it to medium-hot - until water dripped onto the surface sizzles. Brush entire cooking surface generously with salad oil. Continue to heat just until oil smokes, then remove from heat and let cool completely. Wipe clean and your ebelskiver is ready for use. If your old ebelskiver seems to stick, wash its cooking surface in soapy water. Then season as directed above.
• Place a seasoned aebleskiver pan over medium heat until water sprinkled in pan sizzles. Brush each cup lightly with some of the remaining butter. Fill each cup approximately 2/3 full with batter. About 30 seconds later, a thin shell forms on the bottom of each pancake ball. Coerce unbaked batter to flow out by sticking a slender wooden or metal skewer into baked portion and gently pulling shell almost halfway up.
• Continue to rotate each pancake ball about every 30 seconds as the shell begins to set, pulling up the baked shell to let remaining batter flow out into cup. After about four turns, the ball should be almost formed and you can turn it upside down to seal.
• Continue baking, rotating the balls frequently until they are an even golden brown and a skewer inserted in center comes out clean. Using skewer, lift balls from pan when baked. Repeat with remaining batter.
• Serve immediately, or keep warm for as long as 30 minutes in a bun warmer or cloth-lined basket on an electric warming tray. Dust with powdered sugar. Break each ball in half, fill with jam, and eat out-of-hand.