CHRISTMAS BOURBON BALLS

[Draggingtree]

CHRISTMAS BOURBON BALLS

 

12 ounces vanilla wafers

 

12 ounces semisweet

 

chocolate morsels

 

1 cup chopped nuts

 

13/

 

4 cup sugar

 

3/4 cup bourbon

 

1/2 cup light corn syrup (Karo)

 

In heavy skillet, melt chocolate; let cool to lukewarm.

 

Grind cookies and nuts in processor, place in bowl. Add

 

3/4 cup sugar, corn syrup, bourbon and chocolate; mix

 

well. Use large tablespoon and form into balls; roll in

 

remaining 1 cup of sugar. Place in air tight container.

 

Saturate paper towel with bourbon and place on top;

 

cover tightly. Refrigerate.

[Pepper]

@Draggingtree

 

Did someone say bourbon?

[Geee]

@Draggingtree. Sounds like fun , but what is the ingredient after the chopped nuts?

[Rheo]

@Draggingtree. Sounds like fun , but what is the ingredient after the chopped nuts?

13 more cups of bourbon.

[nickydog]

@Rheo

 

It took a minute to figure out, but it is 1 and 3/4 cups sugar, divided. 3/4 goes into the rest of the ingredients and then the bourbon balls are rolled in the other 1 cup.

[Draggingtree]

@Rheo

 

It took a minute to figure out, but it is 1 and 3/4 cups sugar, divided. 3/4 goes into the rest of the ingredients and then the bourbon balls are rolled in the other 1 cup.

Sorry when I posted it I did not notice the guessing game part but nickydog figured it out

[Rheo]

[Geee]

 

Amaretto Cheesecake

 

 

12 servings

 

1 ½ cups graham cracker crumbs

2 tbsp sugar

1 tsp ground cinnamon

¼ cup plus 2 tbsp butter or margarine, melted

3 8 oz pkg cream cheese, softened

1 cup sugar

4 eggs

⅓ cup Amaretto

1 8 oz carton sour cream

1 tbsp plus 1 tsp sugar

1 tbsp Amaretto

¼ cup toasted sliced almonds

1 1.2 oz chocolate candy bar, grated

Combine graham cracker crumbs, 2 tbsp sugar, cinnamon and butter; mix well. Firmly press mixture into bottom and 1/2 inch up the sides of a 9" spring form pan. Beat cream cheese with electric mixer until light and fluffy. Gradually add 1 cup sugar, mixing well. Add eggs, on at a time, beating well after each addition. Stir in 1/3 cup Ameretto; pour into prepared pan. Bake at 375 for 45 to 50 minutes or until set.

Combine sour cream, 1 tbsp plus 1 tsp sugar and 1 tbsp Ameretto; stir well, and spoon over the cheesecake. Bake at 500 for 5 minutes. Let cool to room temperature; refrigerate 24-48 hours. (Cheesecake is best when thoroughly chilled and flavors have time to ripen.) Garnish with almonds and the grated chocolate.

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Continuing with the 'if you can't drink it - eat it' theme