"I used a real mish mosh of cake leftovers from xmas. All were the boxed quickbreads u get in the store.
I found that throwing the mixture in the freezer for a few minutes made for easier handling. also let balls set up in fridge before rolling in tenxx sugar. All in all, they were quick, easy & quite tasty. The recipe is a keeper.
Update:1/2/2011
Had much better results this time. Crumbled a stale commercial butter pound cake, let sit for a week, added what was on hand, nuts,dried cranberries,cocoa,rum.honey to taste, just until it was moist, but not too wet, sticky. worked out very well.
This is a versatile recipe. Gives much leeway to use your imagination.

"I used large can crushed tomatoes, 1 tsp thyme, cooked in crock pot. My mother would have used her pressure cooker. The ribs & sauce were deelish. I'm sure this would be equally good using any well marbled chuck roast.
Update: 12/21/10.
This time, I seasoned the ribs liberally with S&P, floured lightly, browned on stove top. Threw all in crock pot. Still think crock pot method works best. Never use boneless ribs.
It's not the same. The meat will be dry, stringy & tasteless.
The flavor comes from the bones & well marbled meat.
The closer the bone, the sweeter the meat!

"I used crushed tomatoes, 1 tsp thyme, cooked in crock pot. My mother would have used her pressure cooker. The ribs & sauce were deelish. I'm sure this would be equally good using round steak, chuck or pot roast.
Update: 12/21/10.
This time, I seasoned the ribs liberally with S&P, floured lightly, browned on stove top. Thru all into crock pot. Still think crock pot method works best. I won't use boneless ribs.
The flavor is in the bones! Gourmet chefs consider bone marrow a delicacy. My poor Russian Grampa ate the marrow on a regular basis. Lived to a ripe old age. Nowadays, they charge & arm. leg for beef marrow bones in a 'high end' restaurant.
Go figure. U have to have the bones. It makes a great difference in flavor.. yum.

"This is a go to very good rice pudding that rivals any Greek Restaurant. I tweak it from a recipe learned from a friend born,raised in Beirut. He finished it with orange blossom water. no lemon. I use non fat milk, vanilla, a touch of almond extract. Soak raisins in a shot of dark rum. Add the drained raisins, cinnamon, a small amount of fresh grated nutmeg, 1/2 tsp orange extract at the end. It's delicious. Drink the reserved rum. Yum. :

"This is a go to very good rice pudding that rivals any Greek Restaurant. I tweak it from a recipe learned from a friend born,raised in Beirut. He finished it with orange blossom water. no lemon. I use non fat milk, vanilla, a touch of almond extract. Soak raisins in a shot of dark rum. Add the drained raisins, cinnamon & 1/2 tsp orange extract at the end. It's delicious. Drink the reserved rum. Yum. :)