U.S. Naval Academy Cannonballs (The Edible Kind)

By Hklbrries

Grandpa Costigan always talks about how much he loved the Cannonballs served at the USNA. I did a mashup of a couple of recipes I found on the internet.

This first comment (below) comes from either Bill Kennedy or Frank Edrington, USNA '63 (http://www.usna63.org):

Among other conversations at the 35th Reunion were a couple involving Plebe Year and the ingestion of Cannon Balls for dessert. A number of the guys recalled this gustatory delicacy with fondness so I told them I have a recipe which, I think, came from Shipmate some years ago. So, here is the recipe for everyone.

Certificate of authenticity: The preceeding recipe has been served aboard USS John Marshall (SSBN-611) on the 38th submerged day of the last patrol before overhaul inside the Arctic Circle at 105 feet and five knots (standard patrol depth and speed for a prompt stop, hover, and launch).

(Actually I liked the recipe I found on the USNA website (May 2001 Shipmate page) better and that is what I used...)

Ingredients

• USNA Wardroom Cannonballs
• 1 recipe for a two crust pie
• 8 apples
• 1/2 teaspoon cinnamon
• 2 cups brown sugar
• 1 cup water
• USNA Wardroom Hard Sauce
• 2 cups confectioner’s sugar
• 3 teaspoons vanilla
• 1 cup butter
• 2 egg whites

Preparation

Step 1

Cannonballs: Peel and core the apples. Combine the brown sugar and cinnamon. Fill the centers of the apples. Roll out the pastry dough and cut pieces to cover each apple. Seal pastry with water. Place in an ungreased baking dish. Bake at 425 degrees until crust is brown. Serve with hard sauce.


Hard Sauce: Soften butter and mix in the confectioner’s sugar. Add the vanilla and beat well until all ingredients are blended. Beat the egg whites until stiff and fold into the sauce. Chill two hours. Now, make 2 times recipe (16 cannonballs—of course 16!). Enjoy full meal of your choice. Inform family of any last wishes. Consume 12 or more cannonballs and carry on forever! Bon appetit.