Monday, May 6, 2013

Derby Pie Truffles

  • 2 1/2 cups toasted pecans, finely chopped
  • 1 cup graham cracker crumbs
  • 1 cup brown sugar
  • 1/2 teaspoon salt
  • 2 tablespoons maple syrup
  • 1/4 cup bourbon
  • 1 teaspoon vanilla extract
  • dipping chocolate (may use semi-sweet chocolate chips with paraffin OR chocolate almond bark)
  1. Toast pecans and finely chop.
  2. In medium bowl, stir together the chopped pecans, graham cracker crumbs, brown sugar and salt until well combined.
  3. Add maple syrup, bourbon and vanilla extract and stir well. Use your hands to make sure it is fully incorporated.
  4. Shape into 1-inch balls and place on waxed paper-lined cookie sheets.
  5. Freeze for at least 2 hours.
  6. Dip in melted chocolate and return to waxed paper-lined cookie sheets. 
  7. These should be ready to serve in 15 minutes.
  8. Store in air tight container at room temperature.
Thanks to Mayim Bialik for sharing this Derby Pie Truffles recipe.

Bourbon Weiners

  • 3 (14-16 oz.) packages mini sausages or mini hotdogs
  • 1 1/2 cups bourbon
  • 1 1/2 cups brown sugar, packed
  • 1 1/2 cups ketchup
Directions: This recipe can be made 3 hours before guests arrive.
  1. Mix bourbon, brown sugar and ketchup in large pan.
  2. Cook on medium heat until sugar is dissolved. Stir often.
  3. Stir mini sausages or mini hotdogs into mixture.
  4. Put in crock pot and set on "low".