| 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
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