Bourbon Balls Ii Recipes

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.

KENTUCKY BOURBON BALLS

Steps:

• Place the nuts in a sealable jar. Pour the bourbon over the nuts. Seal and allow to soak overnight.
• Mix the butter and sugar; fold in the soaked nuts. Form into 3/4" balls and refrigerate overnight.
• Line a tray with waxed paper. Melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Roll the balls in the melted chocolate to coat; arrange on the prepared tray. Store in refrigerator until serving.

KENTUCKY BOURBON BALLS

Steps:

• Enjoy!

BOURBON BALLS

Steps:

• Sift the cocoa and 1 cup powdered sugar into a medium bowl. Combine the bourbon and corn syrup and add to the cocoa mixture. Stir in the crushed wafers and pecans, mixing until well blended.
• Shape the mixture into 3/4-inch balls; roll in powdered sugar. Cover and chill at least 20 minutes and up to 2 weeks.

BOURBON BALLS II

Steps:

• Combine wafer crumbs, finely chopped pecans, 1 cup confectioners' sugar and cocoa.
• Blend the bourbon and the corn syrup together. Add the crumb mixture and mix well. Shape into 1 inch balls and roll in confectioners' sugar. Refrigerate.

PRESSURE-COOKER CHERRY BOURBON HAM BALLS

Steps:

• Cut ham into 2-in. pieces; place in a food processor. Process until ground; transfer to a large bowl. Add ground pork, bread crumbs, eggs, onion, ground mustard and pepper; mix lightly but thoroughly. Shape into 1-1/2-in. balls., Place trivet insert in a 6-qt. electric pressure cooker. Place meatballs on trivet, overlapping as needed. Combine undrained cherries, sugar, mustard and Worcestershire sauce; pour over meatballs. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Allow pressure to release naturally. Remove meatballs; keep warm. Remove trivet., In a small bowl, mix cornstarch and bourbon until smooth; add to cooking juices in cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Press cancel. Serve with meatballs.

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!

BOURBON BALLS

Steps:

• Mix the whole pound of sugar and butter together.
• Add Bourbon and pecan chips, then add extra powdered sugar to your mixture till you are able to roll into balls easily. I usually add up to an extra 1/2 pound, depends.
• I usually have to let them sit in the fridge for an hour before I roll them, that all depends on how much extra powdered sugar I add.
• Roll into balls. Put back in the fridge to harden 1 hour or until you get your chocolate melted.
• Melt Chocolate Chips and Parrifin wax in double boiler. Use milk chocolate or semi sweet chips, whatever your taste. Milk Chocolate can be very sweet. As for the wax, add enough wax to make the chocolate thin and coat easily. 1 package of Chips should coat all the bourbon balls.
• Dip balls in chocolate, let set up on wax paper.
• These get better with age. My husband says they are great after they've sat a week. They get stronger tasting as they sit.