Bourbon or Rum Balls
12 ounces vanilla wafers, finely crushed (3 cups)
1 cup finely chopped pecans
1 cup confectioners' sugar, divided
1 cup semisweet chocolate morsels
1/2 cup light corn syrup
1/3 cup bourbon or rum
:
In a medium-size mixing bowl, combine crushed wafers, pecans, and 1/2 cup confectioners' sugar; set aside. In a double boiler over simmering water, melt chocolate morsels with corn syrup. Add Bourbon or rum; stir until smooth.
Pour chocolate mixture over wafer mixture. Stir to combine thoroughly. Shape mixture into 1-inch balls; place on waxed paper.
Place remaining confectioners' sugar in a shallow bowl. Roll balls in confectioners' sugar; place on waxed paper in a container, adding more waxed paper between layers, or place in small paper or foil candy cups. Store in airtight container for about 3 days before serving. Store for up to 2 weeks.
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Rum Cake
3/4 cup butter, room temperature
1 1/2 cups light brown sugar, packed
1 pound pitted dates, chopped
1 pound chopped walnuts or pecans
1 teaspoon baking soda
1 cup boiling water
3 eggs, beaten
2 1/4 cups sifted all-purpose flour
3/4 teaspoon salt
2 tablespoons rum
Cream butter and sugar; beat in chopped dates and nuts. Mix soda with water and pour over first mixture. Add beaten eggs. Stir in flour and salt, beating until smooth; stir in rum. Turn into a greased and floured 13 x 9 x 2-inch pan.
Bake at 300° for 1 1/2 hours. Remove from pan and ice with Rum Glaze.
Rum Glaze:
Mix 1 cup confectioners; sugar with 1 tablespoon rum; add water, a teaspoon at a time, to desired consistency. Spread over warm cake.