Rum or Bourbon Balls

Southern Bourbon Balls aka Rum Balls

Ingredients

• 1 cup powdered sugar
• 2 tablespoons of cocoa
• Pinch of cayenne, optional
• 2 tablespoons of light corn syrup
• 1/4 to 1/3 cup of rum or bourbon
• 2 cups crushed vanilla wafers
• 1 cup finely ground nuts (pecans, almonds, walnuts or hazelnuts)
• Choice of coating (below)

Instructions

In a large bowl, sift together the powdered sugar, cocoa and cayenne, if using. Stir in the corn syrup and rum or bourbon and blend. Stir in the crushed Nilla wafers and nuts; mix well. Dough should be fairly stiff; add more crushed vanilla wafers if needed. Shape into balls roughly an inch in size, and roll the balls in a coating(this can be powdered sugar traditional...or coconut, ground nuts...or be real fancy dip in chocolate) as desired. Refrigerate or freeze to set. Serve at room temperature, but store leftovers in the refrigerator.

Foolproof Pie Dough

 

Cook's Illustrated Foolproof Pie Dough

I know this sounds STRANGE.... but this is SUPPOSED  to be a FOOL proof (maybe proof is the word!) pie dough....I am trying it today.... and will let you know!

Hope

Ingredients

• 2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
• 1 teaspoon table salt
• 2 tablespoons sugar
• 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
• 1/2 cup cold vegetable shortening, cut into 4 pieces
• 1/4 cup cold vodka
• 1/4 cup cold water

Procedures

1. 
   

Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

2. 
   

Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.