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Dedicated in loving memory of
Gladys
Burlingame
GLADYS' BOURBON BALLS |
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6 oz.
semi-sweet chocolate morsels
½ cup bourbon
(Gladys was flexible about this!)
3 T. light corn
syrup
2½ cups vanilla wafer
crumbs
½ cup powered
sugar
1 cup chopped pecans
Place chocolate in
top of double boiler and melt. Remove from heat.Stir in bourbon and corn syrup
and set aside.
Combine crumbs and powered sugar and pecans. Mix well.
Stir into chocolate mixture and let stand for 30 minutes.
Make 1" balls
and roll in sugar. Put in airtight container.
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Dedicated in loving memory of
Helen
Garrett Tobis
HELEN'S PECAN TASSIES (Danish) |
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CRUST
2 cups
flour
1\2 lb ( 2 sticks)
oleo
1 8oz package of cream
cheese
Pinch of salt.
Cream above ingredients
to make the crust. Roll into small balls. Press into the bottom of muffin pan
(Claudia's tip - Use a cupcake pan). Make a thin
crust
FILLING
2
eggs
1 and 1\2 cups brown sugar
2 tsp melted oleo
1 tsp
vanilla
Pecans
Pinch of
salt
Beat eggs. Add brown sugar, melted oleo, vanilla and a pinch of
salt. Stir well. Chop up pecans, place some in each crust, add the filling .
Bake at 350 till crust is a medium brown and the filling is done. About 25
minutes. Check often.
Claudia's tip - Depending on how full you fill the
muffin pans it can take 1 and 1\2 of the filling recipe!
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From Christmas with Southern Living -
1992
PEANUT BUTTER SQUARES |
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1 cup butter or
margarine
1 cup chunky peanut butter
2 cups graham cracker crumbs
2 cups sifted powered sugar
1 cup semi-sweet chocolate morsels
2 T shortening
Combine butter and peanut
butter in a 2 quart glass bowl. Cover with a paper towel, and microwave at HIGH
(depending on your oven) 1½ minutes. Stir in graham cracker crumbs an
and powered sugar. Press mixture into an 11 x 7 ½ inch
dish.
Combine chocolate morsels and shortening in a 2 cup glass measure;
microwave on MEDIUM (depending on your oven) for 2 minutes or until chocolate
melts. Sprea over peanut butter mixture. Chill and cut into
squares.
Yield: 4 dozen. |
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