Betty's Version of Maker's Mark Bourbon Balls
Betty demonstrates how to make delicious and seasonal Bourbon Balls, made from the recipe of Maker's Mark. I received this recipe when Rick and I went on a tour of Maker's Mark Distillery in Loretto, Kentucky. (If you are interested in the tour, please view my video, Betty's Trip to Maker's Mark Distillery with Rick.) I wanted to share this recipe with you because it is a perfect candy to have on hand as the holiday season approaches. This candy freezes well, so you can make it early on and have it ready for guests at a moment's notice! I also like them when I have a taste for just a little something sweet. I actually like them better frozen!
Betty's Version of Maker's Mark Bourbon Balls
1 pound box confectioner's sugar
1 stick melted butter
½ cup Maker's Mark bourbon whisky
1 cup chopped pecans
(Also needed: chocolate and paraffin for coating)
Soak nuts in bourbon overnight. Combine all ingredients (except coating materials) and refrigerate until firm. Roll in small balls and dip in Bakers semi-sweet chocolate melted with paraffin. (I used a 12 oz. bag of semi-sweet chocolate chips, mixed with 1 oz. paraffin in a double boiler. I then coated the bourbon balls with the chocolate mixture, and placed them on waxed paper to set up. I placed a single half-pecan piece on the top of each piece of candy, and pressed it lightly while the coating was still hot. I let the finished bourbon balls cool. You can use a refrigerator or freezer to speed up the process. Then I placed them in a candy dish for serving. These bourbon balls are wonderful for serving during the holiday season; also, they make great gifts! Enjoy!!! --And Thanks! to Maker's Mark!
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Making Betty Crocker’s Russian Tea Cake cookie recipe from 1986
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Snowball cookies, Russian tea cakes, or Mexican Wedding cookies. No matter what you call them, they are an easy and tasty cookie! I love them and hope you do too.
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Celebrating 100 years and Betty Crocker Cakesicles | Noresha| Betty Crocker | Cup of Joe Caribbean
It's a 100 year celebration with @BettyCrockerTV in the @CupofJoeCaribbean kitchen and cake artist Noresha Shairsingh of Celebration Cakes joins the party as she show how to make Cakesicles using Betty Crocker Cake Mixes. Try her recipe below.
CAKESICLES
Courtesy Noresha Shairsingh of Celebration Cakes on Cup of Joe Caribbean
1 box Betty Crocker Cake Mix, flavor of your choice
1 – 2 packs white candy melts, melted
Silicone popsicle mold
Popsicle sticks
Sprinkles
Red food coloring
Method
Make the Betty Crocker Cake according to directions. Allow to cool.
In a large bowl crumble cake with fingers
Add 2 tablespoons of melted candy melts and mix until it’s able to form a ball.
Fill into molds and add stick.Chill for 15 minutes and remove from mold. Place on a baking sheet lined with wax paper.Chill the cakesicles for a couple hours.
Remove and dip into the melted candy melts. The cakesicle should be completely coated. Set aside to firm up.
Add a drop or 2 of red coloring to 2 tbsp melted candy melts to make red drizzle.
Fill into a piping bag and snip off the end to make a light drizzle.
Drizzle diagonally on each cakesicle.
While still wet, add sprinkles. Add edible logo or decorations as desired.
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Betty's Jazzed-Up Grilled Pimiento Cheese Sandwiches
Betty demonstrates how to make Jazzed-Up Grilled Pimiento Cheese Sandwiches. The filling is sharp Cheddar cheese, blended with mayonnaise, sour cream, pimientos, green onions and a touch of ground red pepper. It is spread on hearty white bread, topped with tomato slices, and then grilled in butter for a gorgeous and delicious sandwich.
Jazzed-Up Grilled Pimiento Cheese Sandwiches
(Makes 2 sandwiches; you may have some filling left over.)
2-oz. jar diced pimiento, drained
¼ cup mayonnaise
¼ cup sour cream
green tops of 1 green onion, finely chopped
1/8 teaspoon ground red pepper, or less, to taste
8-oz. extra-sharp white cheddar cheese, shredded
4 white or wheat bread slices
1 medium tomato, thinly sliced
2 tablespoons butter, softened
In a large bowl, stir together 2-oz. diced pimientos, ¼ cup mayonnaise, ¼ cup sour cream, finely chopped tops of 1 green onion, and 1/8 teaspooon (or less) ground red pepper. Stir in 8-oz. shredded extra sharp white cheddar cheese. Spread one side of each of two bread slices with softened butter, and place them, buttered side down, in a large skillet or on a griddle. Spread about 1/3 cup of pimiento cheese mixture on top of each slice of bread. Place 2 thin slices of tomato on top of the pimiento cheese, and cap each sandwich with another slice of bread. Butter the top of the bread with softened butter. Place the skillet over medium heat, and then reduce to low, grilling the sandwiches slowly to allow flavors to mingle and cheese to melt. When brown on the bottom side, turn the two sandwiches over and brown the other side. When both sides are brown, remove from skillet and immediately place on a serving plate. I served mine with Kentucky Caviar and Raspberry Tea, both of which you will find in Betty's Kitchen. I hope you enjoy the sandwiches! --Betty
Please subscribe:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
NEW Cookbook: Betty's Kitchen Cookbook: 2013 Recipes (c) 2014
Also available: The Betty's Kitchen Collection: Second Edition (c) 2013
*Both can be ordered from or
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