Grandmas German Butter Balls Recipes

RUMKUGELN/GRANDMA'S GERMAN RUM BALLS

Steps:

• 1. In Mixing bowl, whip butter. Then add the cocoa powder to the whipped butter.
• 2. Now add the rum a little at a time while continuously mixing.
• 3. Chop your chocolate and then melt it in a double broiler. Once melted allow it to cool just a tad and then add it to the butter mixture.
• 4. Add your ground hazel nuts to this.
• 5. Now work confectioners sugar into the dough by kneading it. Continue to add and work in sugar until the dough is the consistancy that can be formed into balls.
• 6. Roll dough into bitesized balls and roll in sprinkles. Allow to air dry.
• 7. These can be kept in a well sealed plastic container to keep them fresh

GREAT GRANDMA'S NUT BUTTER BALLS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a large bowl, cream together the butter, 1 cup confectioners' sugar and vanilla until smooth. Stir in the cake flour, then fold in the pecans. Roll dough into 1 inch balls and place them 1 inch apart onto ungreased cookie sheets.
• Bake for 15 to 19 minutes in the preheated oven, until lightly browned. Cool cookies completely before rolling in additional confectioners' sugar. If you are storing the cookies in a tin, add remaining sugar to the tin.

GERMAN BUTTERBALLS

Steps:

• Mix all together, and roll into walnut size balls.
• Drop into a light boiling to a simmer chicken stock.
• Always try one first.
• If it breaks apart, add one more egg to bind.
• Different breads and dryness makes this not always perfection.

BUTTER BALLS FOR CHICKEN BROTH OR NOODLE SOUP

Steps:

• Toast the bread slices in a 400°F oven until brown on one side.
• Flip over and toast on the other side. Cool.
• Take very dry bread slices and pulse in a blender or food processor until very fine crumbs.
• Place in a large bowl and mix margarine. and cream and eggs, salt and allspice all at once. Mix well. Shape in 1 inch balls.
• Take a large slotted spoon and lower 3 or 4 balls into the boiling or simmering liquid at a time. Cook 5 to 7 minutes. Serve immediately.
• Note: If you have extra large loafs of bread ie. sandwich slices loafs of bread you my have to add some warm milk to form the balls.
• Do not be shy in squeezing to form the balls.
• Extras to add if desired: A little dried parsley flakes, a very small square of cheese in the center.
• Note: You can prepare ahead and freeze for use later. Do not keep over a month.

GRANDMA RITA'S PEANUT BUTTER BALLS

Steps:

• Mix together the powdered sugar, butter, peanut butter.
• Add crushed rice crispies- mix well.
• Roll into 1 inch size balls.
• Chill for 30 minutes.
• Melt the almond bark with 1 tablespoon of solid shortening (do not add water, milk, oil, margarine or butter to thin- this will cause the chocolate to seize).
• Dip chilled balls and let set on waxed paper.

GRANDMA'S PEANUT BUTTER BALLS

Steps:

• Mix everything together in a bowl until well blended.
• Form into 1 inch balls.
• Refrigerate and enjoy!

GRANDMA'S MEATBALLS

Steps:

• Soak the breadcrumbs in the milk until the milk is absorbed (use a good sized bowl that is big enough to hold the other ingredients).
• Add the meat, salt, pepper, allspice, ginger, onion and egg, mix til well blended.
• Bring 2 quarts of water to a boil, add some salt.
• Roll the meat mixture into golfball (or a bit smaller) sized balls.
• Drop the balls into the boiling water and cook covered for 15 minutes.
• Meanwhile heat the oven to 350F and in a saucepan combine the brown sugar, broth & melted butter, stir & heat until the sugar is dissolved and forms a glaze.
• Place the meatballs in a single layer in a 9X13 baking dish.
• Spoon the glaze over the meatballs and bake uncovered for 30 minutes.
• Turn the meatballs a couple of times.