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In the Country Hill Center

87th St. Pkwy. & Lackman Rd.

Lenexa, KS  66219

(913) 492-1604

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In the Prairie Village Shops

71st St. & Mission Rd.

Prairie Village, KS  66208

(913) 236-5311

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Mary's Baking Schedule

Saturday December 3

Bourbon Balls

Saturday December 10

Kahula Creamy Fudge

Saturday December 17

Kahlua Toffee Nut Bars

 

 

Mary's Holiday Baking

For over three decades, Mary Rimann has been baking

special holiday snacks for our friends and customers

who visit us on the first three Saturdays in December. 

This our small way of saying thank you for your

association with us over the past year.

We are including Mary's recipes so you can make and enjoy these treats at home.  Happy Holidays from your friends at Rimann's!

Bourbon Balls

 

  • 1 pkg (6 oz) semisweet chocolate morsels
  • 1/2 cup sugar
  • 3 Tbs light corn syrup
  • 1/2 cup Bourbon
  • 1 cup walnuts, chopped
  • 2 1/2 cups (5 dozen) vanilla wafers, crushed fine
  • Powdered sugar

 

Melt chocolate over hot water in a double broiler.  Remove from heat.  Stir in sugar and corn syrup.  Blend in bourbon.

In a separate bowl, combine crushed wafers and nuts.  Add chocolate mixture to the wafers.  Mix well and shape batter into 1-inch balls.  NOTE:  Batter is moister than in many recipes.  If it is too moist, allow to set until firm.  Roll balls in powdered sugar.  Leave bourbon balls in covered containers several days to ripen.  Makes 3 dozen.

 

Kahlua Creamy Fudge

 

  • 1 1/3 cups granulated sugar
  • 1 jar (7oz.) marshmallow crème
  • 2/3 cup evaporated milk
  • 1/4 cup butter
  • 1/4 cup Kahlua
  • 1/4 tsp salt
  • 2 cups semi-sweet chocolate pieces
  • 1 cup milk chocolate pieces
  • 2/3 cup chopped nuts
  • 1 tsp vanilla

 

Line 8-inch square baking pan with foil.  In a 2-quart saucepan, combine sugar, marshmallow crème, milk, butter, Kahlua and salt.  Bring to rapid boil, stirring constantly for 5 minutes.  Remove from heat: add all chocolate.  Stir until melted.  Add nuts and vanilla.  Turn into prepared pan.  Refrigerate until firm.  To serve, cut in squares.  Makes about 2 ¾ lbs.

Kahlua Toffee Nut Bars

 

Cookie Base:

  • 1/4 cup butter
  • 1/4 cup shortening
  • 1/2 cup firmly packed brown sugar
  • 1 cup sifted all-purpose flour

Filling:

  • 2 large eggs
  • 1/4 cup Kahlua
  • 1 cup packed brown sugar
  • 1/4 cup sifted all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup flaked coconut
  • 1 cup filberts or pecans, chopped

 

Cream together all the ingredients for the cookie base and spread over the bottom of a greased and floured 13 X 9 X 2 inch pan. Bake @ 350 degrees for 10-12 minutes.

Meanwhile, beat the eggs in a small bowl.  Beat in Kahlua and brown sugar until fluffy.  Resift flour with baking powder and salt.  Stir into Kahlua mixture.

Fold in coconut and nuts.  Pour over the partly baked crust.  Return to oven and bake 20 minutes longer, until top is set.  Remove from oven and cool.  Cut into bars.  Makes 24 bars.

Our Staff

Both Rimann Liquors locations are locally owned and operated.  Meet our friendly, helpful staff and find out more about who we are.

Visit our Party Shop for all your gift-giving and party needs.  Lolita glassware, wine accessories, cigars, and much more are available in the Party Shop!
Food & Drink FYI

Learn about wine, beer and spirits. Beverage tips, wine terms, and answers to frequently asked questions.

What's Shakin' at Rimann's

Be it shaken or stirred, cocktails and mixed drinks never go out of fashion.  Spirits, drink recipes and the latest trends in mixology.

What's Cookin' at Rimann's

Our traditional newsletter recipes are now available online!  Also included are recipes from our staff with advice on wine and beer pairings.

 

RECIPES ARCHIVE

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