| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Kentucky |
Candies, Grains |
4 |
Dozen |
INGREDIENTS
| 1/2 |
c |
Butter; softened |
| 16 |
oz |
Pkg. powdered sugar; sifted |
| 1/4 |
c |
Bourbon |
| 1 |
c |
Pecans; chopped |
| 4 |
oz |
Semi-sweet choc. (4 squares) |
| 4 |
oz |
Bittersweet choc. (4 squares) |
INSTRUCTIONS
Cream butter; gradually add sugar, beating well at medium speed of an
electric mixer. Stir in bourbon. Knead until mixture is blended and does
not stick to hands; knead in pecans. Refrigerate 1 to 2 hours. Shape into
1" balls. Chill at least 8 hours.
Place semi-sweet and bittersweet chocolates in top of a double boiler;
bring water to a boil. Reduce heat to low; cook until chocolate melts.
Working quickly, dip each ball into melted chocolate. Place on wax paper to
cool. Store in refrigerator.
From _The Kentucky Derby Museum Cookbook_ by The Kentucky Derby
Museum/Louisville, KY. In _America's Best Recipes: A 1989 Hometown
Collection_. Birmingham, AL: Oxmoor House, Inc., 1989. Pg. 118. ISBN
0-8487-0765-6. Typed for you by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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