Saturday, November 20, 2010

St. Louis' Rum Balls

The holidays are not complete unless I make Rum Balls and my own version of Chex Mix.  We'll talk about the Chex Mix another time.  This post will deal with the choices I have to make between making St. Louis Rum Balls and regular Rum or Bourban balls.  Such a decision, they are all so good.  The major difference is that the St. Louis Rum Balls add a bit of Kahlua to the rum.  OMG, they are so good.  So I am going to offer you both the recipes and let you decide which is more to your liking.  The secret though is to make them a week or so before you need them to let the flavors develop. ;).  I will post a picture when I make this year's batch.

St. Louis' Rum Balls       Yield: 30 1" balls

  1 3/4 c  Fine vanilla wafer crumbs
      1 c  Finely ground walnuts
      1 c  Powdered sugar
    1/4 c  Cocoa
      3 tb Karo Light corn syrup
    1/4 c  Rum
    1/8 c  Kahlua
    1/3 c  Powdered sugar for dredging

  Place all but dredging sugar in a bowl and mix well.
  Roll into 1" balls and dredge in remaining powdered sugar.
  Keep in a sealed container.
  From the Kitchen of Craftyjamie, aka Carolyn, December 2004.

  Cook's Note:  I use the Rum and Kahlua "Nips" rather than buy whole bottles.  1 Nip of Rum and 1/2 Nip of Kahlua should do it.  Throw the other 1/2 Nip of Kahlua in a cup of coffee and enjoy :-)


Rum or Bourbon Balls       Yield: 1 recipe

      3 c  Vanilla wafer cookies
           Finely crushed
      2 c  Powdered sugar
      1 c  Pecans or walnuts
           Finely chopped
    1/4 c  Cocoa
    1/2 c  Bourbon or rum
    1/4 c  Light corn syrup
           Granulated or powdered sugar

  Mix crushed wafers, powdered sugar, pecans and cocoa.  Stir in bourbon or rum and corn syrup.  Shape mixture in 1" balls.  Roll in granulated sugar.  Refrigerate in tightly covered container several day before serving.


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