RICE KRISPIE ROLL UP RECIPE RECIPES

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HOLIDAY RUM BALLS RECIPE: HOW TO MAKE IT



Holiday Rum Balls Recipe: How to Make It image

I use this recipe for special occasions with my wonderful family and friends. The treats are so easy to make and pack a festive rum punch. — Diane Duschanek, Council Bluffs, Iowa

Provided by Taste of Home

Categories     Desserts

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0 minutes

Yield about 2-1/2 dozen.

Number Of Ingredients 7

2 cups confectioners' sugar
1/4 cup baking cocoa
1 package (12 ounces) vanilla wafers, finely crushed
1 cup finely chopped walnuts
1/2 cup light corn syrup
1/4 cup rum
Additional confectioners' sugar

Steps:

  • In a large bowl, mix confectioners' sugar and cocoa until blended. Add crushed wafers and walnuts; toss to combine. In another bowl, mix corn syrup and rum; stir into wafer mixture., Shape into 1-in. balls. Roll in additional confectioners' sugar. Store in an airtight container.

Nutrition Facts : Calories 125 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 43mg sodium, CarbohydrateContent 21g carbohydrate (16g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

CLASSIC BUTTER PIE PASTRY RECIPE: HOW TO MAKE IT



Classic Butter Pie Pastry Recipe: How to Make It image

This all-butter pastry makes a flavorful, flaky pie crust. It is easy to handle and bakes to be golden brown and beautiful—just like Mom's! —Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield pastry for one 9-inch pie.

Number Of Ingredients 10

INGREDIENTS FOR SINGLE-CRUST PIE:
1-1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup cold butter, cubed
3 to 4 tablespoons ice water
INGREDIENTS FOR DOUBLE-CRUST PIE:
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup cold butter, cubed
1/3 to 2/3 cup ice water

Steps:

  • Combine flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed., Shape dough into a disk for a single-crust pie; for a double-crust pie, divide dough in half, with 1 piece slightly larger than the other. Shape into 2 disks. Wrap and refrigerate 1 hour or overnight., On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. , For a single-crust pie: Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill or bake according to recipe directions., For a double-crust pie: Add filling to crust. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake according to recipe directions.

Nutrition Facts : Calories 173 calories, FatContent 12g fat (7g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 165mg sodium, CarbohydrateContent 15g carbohydrate (0 sugars, FiberContent 1g fiber), ProteinContent 2g protein.

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