Thursday, June 18, 2009

RedLaceBlackHeart's Grandma's Bourbon Balls

My Grandma’s Bourbon Balls (and let me tell you, my grandma had more balls than an entire platoon of Marines!)

1 Box Vanilla Wafers -pulverized into fine crumbs -anybody you’re mad at? pretend it’s them…
1 Cup Pecans -ground fine (a food processor works great)
1 Cup Powdered Sugar -plus enough extra to roll the balls in
2 Tablespoons Light corn syrup
1/2 -3/4 Cup Bourbon
Optional: 1 -2 Tablespoons Cocoa Powder

Mix vanilla wafer crumbs, ground pecans and 1 C powdered sugar together in a large bowl. Mix in 1 tablespoon of cocoa powder if desired. Dissolve the corn syrup in the bourbon. Make a “well” in the dry ingredients and pour the bourbon into the well. Slowly stir the mixture together very thoroughly. Taste it. Add more bourbon if you think it needs some. Once the booze to cookie mixture is right, cover tightly and refrigerate for at least 2 hours. Taste again while you are waiting if necessary. When the ‘dough’ is chilled, scoop up in teaspoon size mounds, roll into balls and roll in powdered sugar. You should probably taste one now, just to be sure they are OK, before you roll them all. Add more bourbon if desired. You may add a little cocoa powder to the powdered sugar if desired.Store in a sealed container to keep the Irish Magic in.
Oh, and it makes absolutely NO sense whatsoever to only make a single batch. Trust me on this.

Hot Fudge from RedLaceBlackHeart (she's on Rav!)

HOT FUDGE SAUCE
1 12 oz. pkg. semi-sweet chocolate chips
1 stick butter
2 cans sweetened condensed milk
1 Tbsp. vanilla
Dash of salt

Put the choc. chips in a large bowl or massive glass measuring cup and nuke (microwave) until almost totally melted. Stir in butter, SC milk and salt. Nuke another 30 -50 seconds until the chocolate is totally melted. Remove and let cool slightly. Slowly stir in vanilla. Be careful. Sometimes the alcohol in vanilla will ‘spontaneously combust’ when added to something hot. Exciting for the kids to watch, but not so good for the kitchen; so let’s not teach them any bad habits, OK? Serve immediately over ice cream , dip cookies or fruit into it, or serve on a spoon. A pretty spoon. If there are leftovers (yeah, right, fat chance in my household!) I recommend lightly greasing a piece of foil or baking paper and dropping the leftovers onto it in spoonfuls and refrigerating them. Or you can store them in a greased bowl. Either way, good luck finding them when you go back looking for them…

Saturday, September 6, 2008

Whole Wheat Scones Recipe

Whole Wheat Scones Recipe

> 2 cups whole wheat flour
> 1/4 cup butter (is it 1/2 stick?)
> 3 egg whites
> 2 tsp baking powder
> 1/4 tsp salt
> 1/3 cup lowfat plain yogurt
> 1/4 cup honey or maple syrup
> currants or raisins
> a topping

everything is done by hand or spoon, no electric anything needed

> mix dry ingredients
> mix egg whites
> add wet ingredients to dry ingredients (yogurt, syrup, eggs)
> add in room temperature butter (this will take a little work and it
> kind of ends up in very small chunks)
> add raisins or scones

> spray cookie sheet
> take mixture and press by hand onto cookie sheet until you have roughly
> a 8 inch disc (a little flour on hands helps)
> sprinkle topping mixture lightly on top
> cut circle into 8 pieces (like cutting a pie)(must cut prior to
> baking)
> bake 19 to 21 minutes at 375 degrees
> remove promptly from cookie sheet

> makes 8 scones --- 200 calories (each scone)
> 5 grams fat
> 4 grams fiber
> 6 grams protein
> 43 grams carbs

Monday, September 1, 2008

Goat Cheese, Cranberry and Sprout Sandwich

This is something I threw together after looking in my fridge and seeing the ingredients sitting next to each other on the shelf.

I use garlic and herb goat cheese, dried cranberries, alfalfa sprouts on a pita.

I microwave the cheese in the pita for a few seconds to make it spreadable, the sprinkle it with dried cranberries and a nice portion of alfalfa goes on top.

I prefer a pita because it's less bread, and because things can't fall out the bottom.

Saturday, August 16, 2008

Sweet Spanish Corn Cake

I could eat an entire pan of this!

1/2 c butter softened
1/3 c masa harina
1/4 water
10 oz frozen corn, thawed
1/3 c sugar
4 tbsp cornmeal
2 tbsp whipping cream
1/4 tsp baking powder
1/4 tsp salt

Using electric mixer
Beat butter until fluffy, gradually add in masa harina
On low - beat in water

Pulse corn until chopped coarse
Stir in masa mixture

In small bowl, stir together sugar, cornmeal, cream, baking powder and salt

Stir into corn mixture

Spread in a greased 8 inch square pan
Cover with foil

Place in larger pan and pour boiling water halfway up the side of the smaller pan

Bake at 350 for 50 minutes or until set

Remove smaller pan from water, uncover and let stand for 15 minutes

makes 8 servers