Mary’s Baking Schedule – Rimann Liquors

Mary’s Baking Schedule

December 1, 2017

As a small way of saying thank you for your association with us over the past year, we have a special treat for you. For over three decades, Mary Rimann has been baking special holiday snacks for all of our friends and customers who visit us on the first three Saturdays in December. Here is the schedule for this season; we don’t want you to miss out on your favorite.

Saturday December 2nd
Bourbon Balls

Saturday December 9th
Kahlua Creamy Fudge

Saturday December 16th
Kahlua Toffee Nut Bars

 

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.

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