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2 ½ cups finely ground yellow cake crumbs; 1 cup finely chopped toasted pecans; 1 ½ to 2 tablespoons cocoa powder, plus more for rolling; ½ cup confectioner's sugar, sifted, or to taste, plus more for rolling
EMERIL LAGASSE RUM BALLS Recipe Rum balls, Emeril lagasse, Emeril
Keyword powdered sugar, rum, rum balls, vanilla wafers. Prep Time 40 minutes. Resting 30 minutes. Total Time 1 hour 10 minutes. Servings 40 1″ Balls. Calories 71 kcal. Author The Hungry Physicist (hungryphysicist.com) Ingredients. 1 C Powdered Sugar (111g) 2 Tbsp Cocoa Powder (12g)
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Directions. In a medium saucepan set over medium heat, combine the cream, milk, sugar and salt and heat until nearly simmering. Place the cornstarch and 1/4 cup of the rum in a small mixing bowl, whisk to blend, and whisk the slurry into the cream mixture. Cook until mixture comes to a boil and continue to cook at a gentle simmer, whisking.
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15 minutes prep. 30 minutes chill. Ingredients: 2 cups sifted confectioner's sugar; 2 tablespoons vanilla powder; 1/2 teaspoon ground allspice; 1/2 cup amaretto liqueur
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When the oil is hot add the meatballs and brown for 4 to 6 minutes. Remove from the pan and drain on paper towels. In a large saucepan, heat the remaining oil. Add the onions. Season with salt and.
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Stir in the rum and corn syrup. Stir in the vanilla wafers and walnuts, and mix well. Place in the refrigerator to firm up slightly, about 30 minutes. (The mixture may appear crumbly and dry; this is O. K.) Place the remaining 1/2 cup confectioners' sugar in a shallow bowl or dish. Using a tablespoon, scoop out portions of the chocolate mixture.
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Combine wafers, pecans, icing sugar and cocoa in a large bowl. Stir well. In a separate bowl or measuring cup, combine rum, honey and water. Pour the rum combination into the dry mixture and stir well (if the mix looks a little dry, add a splash more rum). Roll into 1 inch round balls. Roll the balls in chocolate sprinkles.
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Form the mixture into small balls, about a tablespoon each. Place on a parchment lined baking sheet. Place in the freezer and freeze for 30 minutes. Preheat the fryer. Season the flour, egg wash.
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Get full Rum Balls (Emeril Lagasse) Recipe ingredients, how-to directions, calories and nutrition review. Rate this Rum Balls (Emeril Lagasse) recipe with 1 cup walnuts, 2 cups crushed vanilla wafers, 1 cup powdered sugar, plus extra for rolling, 1 to 2 tbsp golden rum. Main;
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Directions: Into a large bowl, sift together 1 cup of the confectioners' sugar, the cocoa powder and allspice. Stir in the rum and corn syrup. Stir in the vanilla wafers and walnuts, and mix well. Place in the refrigerator to firm up slightly, about 30 minutes.
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Get Rum Balls Recipe from Cooking Channel. Watch how to make this recipe.
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Click here for the recipe: http://www.foodnetwork.com/recipes/emeril-lagasse/rum-balls-recipe3.print.html#*CLICK GEAR ICON ABOVE AND VIEW AT 1080p HD FOR BES.
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In a bowl, cream together the butter, sugar, cinnamon, nutmeg, cloves, and salt. Refrigerate until almost firm. Spoon about 2 tablespoons of the butter mixture into 12 small mugs. Pour about 3 ounces of rum into each mug (filling about halfway). Top with boiling water (to fill the remaining half), stir well, and serve immediately.
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Pecan-Cream Cheese Pie. With Thanksgiving right around the corner, you may be daydreaming about pie like we are. Check out this pie! It's like pecan pie and cheesecake all wrapped into one! Or click here for more of our favorite pie recipes! Prep Time: 15 minutes. Total Time: 1 1/2 hours plus time for pastry to rest. Yield: 6 to 8 servings.
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Step 1. Preheat oven to 350°F. Coat a 12 by 17-inch rimmed baking sheet with cooking spray. Step 2. Melt butter and chocolate in a small heatproof bowl set over a pan of simmering water, stirring.
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RUM BALLS Adapted via Emeril Lagasse Yields: about 5 dozen. Ingredients: ♦ 1 1/2 cups confectioners' sugar ♦ 2 tbsp cocoa powder ♦ 1/3 cup + 1 tbsp dark rum ♦ 2 to 3 tbsp Kahlua® liqueur ♦ 2 tbsp light corn syrup ♦ 2 1/2 cups finely crushed cinnamon graham crackers or vanilla wafers ♦ 1 cup finely chopped, toasted pecans.
