Adult Party Balls

I have posted my favorite recipe for Rum Balls before. I love them, Well, I have tried 3 new variations I found. They are Maragita, Bourbon, and Mexican Coffee. They are all really good and an assortment at  party would be very impressive. An assortment to give as gifts would go over well, too.

Margarita (4 doz) Ingredients:

1 (12 oz) box vanilla wafers, crushed into crumbs
1/2 pound ground blanched almonds
4 (1 oz ea) squares white chocolate
1/4 cup tequila
1/4 cup orange marmalade
2 tbl lime juice
2 tbl light corn syrup
granulated sugar

Directions:
1. Mix crushed wafers and almonds in medium bowl. Set aside.
2. Melt the white chocolate according to package directions.
3. In a blender, process tequila, marmalade, lime juice, and corn syrup until smooth.
4. Add liquid ingredients & melted chocolate to to crumb mixture. Shape into 1" balls & coat with granulated sugar. Place in tin to store in refrigerator. When serving, reroll in granulated sugar.

Kentucky Bourbon Balls (5 doz) Ingredients:

1 box (9 oz) chocolate wafes, crushed into fine crumbs
1/2 pound finely chopped pecans
1/2 cup unsweetened cocoa powder
1/4 cup sugar
1/2 cup light corn syrup
1/3 cup bourbon
chocolate sprinkles

Directions:

Mix all ingredients and shape into 3/4 " balls, then roll in sprinkles. Store in fridge,

Mexican Coffee Balls (5 doz) ingredients:

1 box (9 oz) chocolate wafers crushed into fine crumbs
1/2 pound ground blanched almonds
1/2 cup unsweetened cocoa powder
1/2 cup sugar
2 tbl instant coffee
1/2 cup coffee liqueur
1/2 cup light corn syrup
cinnamon & sugar mixture

Directions:
1. Mix together the wafer crumbs, almonds, cocoa, and sugar.
2. Dissolve the instant coffee granuales in the coffee liqueur, then stir into the crumb mixture, along with the corn syrup.
3.Shape into 3/4" balls, then roll in the cinnamon sugar. Store in fridge, and when ready to serve, reroll in the cinnamon/sugar mixture.

**Remember, since you are not cooking the alchohol, the longer they are stored, the stronger they become. Also REMEMBER-NOT FOR KIDS !!!  Enjoy!

Bourbon (or rum) Balls

I've been making these since reaching legal drinking age...about 1976. They are sooo good! Remember the longer they sit...the stronger they get. Not for the kiddies.

Ingredients:

1 pkg. (3 cups) vanilla wafers, crushed
1 cup confectioners sugar
1 cup finely chopped pecans
1/4 cup light corn syrup
2 tbl unsweetened cocoa
1/2 cup bourbon ( or rum)
1/2 cup granulated sugar

Directions:

1. Place vanilla wafers in between layers fo wax paper....finely crush with rolling pin or mallet...leaving no big crumbs
2. In a large bowl, thoroughly mix all ingredients, except granulated sugar.
3. Shape into 1 inch balls, then roll in granulated sugar.
4. Store in tightly covered container, layered using wax paper. Store for at least 3 days before serving for flavors to mellow (ferment)....remember the longer, the stronger. Before serving, reroll in more granulated sugar.

Bourban Pecan Cake

Oh, my gosh!! It's hard to describe this cake. All I can say, is that it will disappear very quickly. Not for the kiddies though...more for you.

Ingredients:

3 & 1/2 cups all purpose flour
1 tbl baking powder
1 tsp ground ground nutmeg
1 & 3/4 cups bourbon
3/4 cup milk
1 tsp vanilla
1 & 1/2 cups (3 sticks) butter, at room temperature
1 box (1 pound) dark brown sugar
6 eggs
2 pounds pecan pieces
7 ounces pecan halves

Directions:

1. Preheat oben to 350 degrees.
2. Lightly coat a 10 x 4 inch tube pan with non stick spray. Lightly dust pan with flour...tap out excess.
3. Sift together the flour, baking powder, and nutmeg in large bowl.
4. Mix 3/4 cup of the bourbon, the milk, and vanilla in small bowl.
5. Beat the butter in a large bowl on medium speed until smooth and creamy, about 2 minutes.
6. Beat in brown sugar until fluffy, about 2 minutes.
7. Beat in eggs, one at a time, scraping down the side of bowl frequently to keep batter smooth.
8. On low speed, beat in the flour mixture in 3 additions, alternating with the bourbon mixture.
9. Stir in the pecan pieces until evenly distributed. Pour into the prepared pan. Arrange the pecan halves over top the cake.
10. Cover the pan loosely with foil.
11. Bake for 1 hour & 40 minutes. Remove foil, and bake for another 20 minutes or until wooden toothpick inserted in the crack on top of cake comes out clean with moist crumbs clinging to it.
12. Cool cake in pan on wire rack for 20 minutes.
13. Turn cake out. Place sheet of waxed paper under wire rack, palce cake on rack. Using a long wooden pick, pierce top of cake in 12 places. Slowly pour remaining cup of bourban over cake until all of it is absorbed.
14. Let cool completely.

***This cake can be made several weeks ahead, wrapped in plastic wrap, then foil...freeze. When ready to use, thaw overnight in the refrigerator.