Welcome to Carleton Place Library’s Cookbook Book Club’s Digital Cookbook!
Cookbook Book Club meets on the first Wednesday of the month from September until June. To find out more about upcoming meetings, inlcuding each the theme for each month, check out our Programs & Events page.
Scroll down to visit some of our favorite recipies from club members!
Corinne's Rumballs
Corinne
Ingredients:
- 1.5 cups semi-sweet chocolate chips
- 1/2 cup almond paste (I grate mine, much easier to incorporate)
- 1.5 cups butter
- 3 pkg. chocolate wafers (or use 3 pkg. chocolate crumbs)
- 2 cups pecans or walnuts
- 3 cups icing sugar
- 2/3 cups cocoa
- 1 cup of sour cream
- 1 to 1 1/2 cups of rum
- pinch of salt
Recipie:
- Crumble into a bowl the chocolate wafers, and your nuts (chop first).
- In with the crumbs and nuts, add your icing cugar and cocoa (we reccomend sifting through a sieve to prevent lumps).
- In a new bowl, melt together your chcolate chips, almond paste, and butter.
- Add your sour cream and rum into the melted concoction – along with a pinch of salt (optional)
- Mix your melted concotion into your bowl of crumbs and nuts, and stir well.
- Place the entire mixture into an air-tight container and refigerate overnight.
- The following day, roll the cooled mixture into small balls, and coat firmly in the chocolate sprinkles.
- Refrigerate or freeze to store.