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November 22, 2003

One of our regular correspondents recently requested a recipe for that old
holiday standby, Rum Balls. We just happen to have an excellent suggestion
for these little gems, although being bourbon drinkers we usually substitute
some Jim Beam Black for the rum. Either way, these are a yummy treat,
easily made, easily stored, to have on hand for the upcoming
seasonal festivities.





Chris’s Winter Equinox Rum Balls
(make 2 weeks ahead for best flavor)

1 cup crushed plain chocolate cookies
½ cup confectioner's sugar 
1 ½ cups toasted pecans or walnuts, finely chopped
3 tsp. unsweetened cocoa powder
2 TBSP. light corn syrup 
1/3 cup rum 
½ cup raw sugar crystals

Mix all ingredients except raw sugar crystals
together until smooth.

Roll into 1 ½” balls, and then roll balls in the
raw sugar crystals to coat.

Arrange in layers separated by wax paper in a tightly-
closed tin or other container until ready to serve.

Be sure to save some of these for Santa!



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Until next time, see you around the galaxy.



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