| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Essnce02 | 30 | servings | ||
INGREDIENTS
| 2 | c | Cubed pound cake |
| 1 | c | Pecans; toasted |
| 1 | c | Confectioners' sugar |
| 1 | tb | Bourbon; to 2 tbsps |
| Confectioners' sugar; for rolling | ||
| Cocoa; for coating |
INSTRUCTIONS
In a food processor combine cake, pecans and sugar; pulse several times to mix well. Add bourbon, a little at a time, just until moistened and it forms a soft pliable dough. Turn out dough onto work surface lightly dusted with confectioners' sugar. Dust your hands lightly with confectioners' sugar, pull off walnut-sized pieces and roll them between your palms to form compactballs. Roll them in cocoa. This recipe yields about 2 1/2 dozen. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-042 broadcast 03-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-13-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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