"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Pat's Pinch Balls Recipe

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This recipe for Pat's Pinch Balls, by , is from A Recipe Collection from The Friends of Vision Literacy, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandy Reed
Added: Thursday, August 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 loaves of bread dough, any type of bread
4 oz, butter (one stick), melted
1 c. sugar mixed with cinnamon to taste
1/4 to 1/2 c. light Karo syrup

Directions:
Directions:
Make your own dough or buy prepared loaves in the frozen food section. If frozen, put loaves in the refrigerator to thaw for 4 or more hours. Tear off pieces of the thawed dough from both loaves and form into walnut-sized balls. Drop the balls in melted butter, roll in sugar-cinnamon mixture and place them into an ungreased bundt pan. Let the mixture raise until the balls are one inch from the top of the pan. Pour light Karo on top of the balls and bake 35-45 minutes in a 350 oven. Cool for 5 minutes before inverting onto a serving platter.

Personal Notes:
Personal Notes:
My family has enjoyed these pinch balls for years. They originated with my husband's cousin, Pat, who is a caterer in Des Moines.

 

 

 

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