Diva’s Memories of Recipes
⬗⬗ ButterBalls ⬖⬖
Inspiration from: This is a Volga German tradition in our family, Both the Rutz and Zemanek families enjoyed this in our soups. Grandma Margaret always used the fresh cream from the milk cows and fresh eggs from the hen house...YUM! The allspice makes it a wonderful divine taste. Wonderful for that left over Turkey!
Ingredients | |
| 6 cups fine bread crumbs (almost 2-15 oz plain crumb pkg) 2/3 cups sweet cream (can use cream or half and half + 1/2 c sugar) 3-4 large eggs | 1 cup butter, melted 1 tsp salt 1 tb allspice, i like more for taste and usually use 2-3 tablespoons. |
Directions |
Put bread crumbs, salt and allspice in a large bowl; make a well. Heat cream in a small saucepan and pour into well of bread crumbs. Mix well with hands; pour in melted butter and mix again. Add eggs 1 at a time; if it is dry, add another egg. (Testing: make a ball and cook 10 minutes in boiling water, if the ball does not separate, it is ok. If it falls apart, add another egg) Roll into balls about the size of a walnut. This is the diva test: when making the balls, if the butter squishes and the ball is firm; it's perfect!
Variations |
boil 10 minutes in Home made Turkey or Chicken and noodles. You can find my noodle recipe on an earlier post.
The butter balls freeze nicely for later use. Warning: the are very rich and most people can only eat a couple at a time.
Yields: 50 butter balls
The butter balls freeze nicely for later use. Warning: the are very rich and most people can only eat a couple at a time.
Yields: 50 butter balls
