3 cups crushed vanilla wafers
3/4 cup confectioners’ sugar
1/4 cup unsweetened cocoa powder
1 1/2 cups finely chopped pecans
1 teaspoon pure vanilla extract
3 tablespoons light corn syrup
1/2 cup spiced rum
In a large bowl, stir together the crushed vanilla wafers, 3/4 cup confectioners’ sugar, cocoa, and nuts. Drizzle in vanilla, corn syrup and rum.
Scoop scoop and shape into 1 inch balls or larger. I used about 4 teaspoons of the chocolate mixture per ball which equaled 2 level scoops from the small OXO cookie scoop.
Roll Rum Balls in additional confectioners’ sugar, cocoa, sprinkles or whatever strikes your fancy. Store in an airtight container in the refrigerator for several days to develop the flavor.
1 (15 ounce) package refrigerated pie crusts
1/2 cup white sugar
2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1 (21 ounce) can cherry pie filling
1 1/2 cups frozen blueberries
1 egg white
1 teaspoon water
2 teaspoons sugar
Preheat the oven to 425 degrees F (220 degrees C).
Press one of the pie crusts into a 9 inch pie plate. In a large bowl, stir together 1/2 cup of sugar, cornstarch and cinnamon. Stir in the cherry pie filling and blueberries. Spoon into the pie crust. Top with the second crust, and press the edges to seal. Flute edges, or press with the tines of a fork. In a cup, whisk together the egg white and water with a fork. Brush over the top of the pie, then sprinkle with 2 teaspoons of sugar.
Bake for 45 to 55 minutes in the preheated oven, or until crust is golden brown. Cover the edges of the crust with aluminum foil if they appear to be getting too dark. Cool for at least 2 hours to allow the filling to set before serving.
2 eggs – beaten
1/2 cup melted butter OR margarine
4 tsp. bourbon whiskey OR vanilla extract
1/4 cup corn starch
1/4 cup corn syrup
1 cup granulated sugar
1 cup pecans halves
12 oz. bag semi-sweet chocolate chips
9″ un-baked pie crust
Combine all ingredients, except pie crust, in order that they are listed.
Pour ingredients into pie crust.
Bake in a 350 degree oven for 50 minutes.
1/2 cup butter OR margarine
1 cup granulated sugar
1 cup light corn syrup
3 eggs – beaten
1 cup chopped pecans
9″ unbaked pie shell
Melt butter, then stir in sugar and corn syrup until sugar dissolves. Stir in eggs, then pecans.
Pour hot mixture into pie shell and bake in a 350 degree oven for 1 hour.