My Divine Rum Ballsgluten Free Recipes

RUMMY YUMMY RUM BALLS

Steps:

• In a food processor, pulse pecans until finely ground. Add cookies and pulse until ground. Add remaining ingredients and pulse until thoroughly mixed.
• Roll mixture into small balls, then decorate by rolling in colored sugars.
• Store in airtight containers.

HOLIDAY RUM BALLS

Steps:

• Combine first seven ingredients and stir until completely blended.
• After blending ingredients, form mixture into balls and place on a wire rack; let them rest 30- 40 minutes.
• Then, roll each ball in powdered sugar.
• Store in a tightly closed container in the refrigerator.
• *NOTE*These taste better if you make them several days before serving.

BAKED ZUCCHINI BALLS (GLUTEN-FREE)

Steps:

• Grate the zucchini using a grater or food processor.
• Place the grated zucchini in a bowl, add a little bit of salt and set it aside for 30 minutes.
• Squeeze the water from the zucchini as much as possible.
• Preheat the oven to 400°F/200°C degrees. Line an oven tray with aluminum foil and spray some oil.
• Add Parmesan cheese, bread crumbs, egg, herb, salt and pepper and mix well.
• Form the mixture into small balls.
• Coat the balls with flour and dust off excess flour.
• Bake in the oven for about 20 minutes.
• (Optional) Broil a few minutes to brown the balls. Be careful not to burn the balls.
• Infuse love and serve immediately with your favorite sauce.

GLUTEN FREE BRANDY SNAPS FOR CHRISTMAS

Steps:

• Preheat oven to 180°C.
• Line baking trays with nonstick paper.
• Place butter, syrup and sugar in pan over low/medium heat until butter is melted.
• Stir.
• Add flour and ginger.
• Place 3 teaspoon scopes on each tray THESE SPREAD A LOT--LEAVE ROOM.
• Bake 5 minutes or until golden brown.
• Remove from oven; let stand for 1 minute.
• Wrap around large wooden spoon handle till set.
• Store in an air-tight container with layers of baking paper between.

GLUTEN FREE HOLIDAY RUM BALLS

Steps:

• Melt semisweet chips along with canned milk in the microwave on low-med or setting 5 for approximately 45 seconds or until chips can be gently stirred into the milk. set aside.
• Mix all the dry ingredients together well.
• add the rum a little at a time until everything makes a stiff dough.
• You may need more rum, just add until it's the right consistency. Like play dough.
• Add melted chocolate mixture and rum extract and mix well.
• Rum Ball dough should be stiff yet pliable.
• Roll into teaspoon sized balls and coat with powdered sugar. put into small papers and store covered in the fridge for at least 3 days to let flavors mellow, then just before serving, roll in more powdered sugar.
• These freeze well. Just freeze on a cookie sheet and store in a freezer bag for up to 4 weeks.