Ingredients:

• 2 cup Sugar
• 1 1/2 cups Butter or margarine
• 2 tbsp Water
• 1/2 cups Slivered almonds
• 1 lg Milk chocolate bar broken into small pieces

Method:

Combine sugar, butter and water in a heavy saucepan, cook, stirring constantly to the soft-crack stage. Add the almonds, cook, stirring to hard-crack stage. Pour immediately on unbuttered cookies sheet, spreading as thin as possible. Place chocolate on hot toffee, spread melting chocolate to cover the toffee.

Popularity: 1% [?]

Ingredients:

• 2 cups sugar
• 1 cup light corn syrup
• 1/2 cup water
• 1 tsp salt
• 2 tbsp butter
• 3 oz unsweetened chocolate
• 1 tsp baking soda
• 2 tsp vanilla
• 2 cups peanuts

Method:

In a heavy saucepan over medium heat bring to boil sugar, syrup, water, salt, and butter, stirring constantly. Then cook *Without Stirring* to hard-crack stage (300 on candy thermometer). Remove from heat. Quickly stir in chocolate, then baking soda, vanilla and peanuts. Turn into greased jelly-roll pans; with greased spatula spread to cover pan.

Cool. Turn out of pan onto waxed paper. Break into irregular pieces with mallet.

Popularity: 1% [?]

Ingredients:

• 2/3 cup finely ground toasted almonds or hazelnuts
• 7 tbsp melted butter
• 3 oz. bittersweet chocolate
• 3 oz. milk chocolate
• 1 T Amaretto (for almond) or 1 T Frangelico (for hazelnut)
• 4 egg yolks
• 2/3 cup confectioner’s sugar
• 1/2 tsp. vanilla extract
• 1-1/2 tsp. almond extract

Method:

Note: Pregnant or nursing women, young children or any with an immune deficiency should not eat foods made with raw eggs.

Chop toasted nuts in a blender or food processor until finely chopped. Slowly drizzle in 3 tablespoons of melted butter and process till well mixed. Set aside.

Heat remaining 4 T of butter in a small saucepan until very hot and bubbly (be careful not to let it burn). Remove from heat and add the chocolate. Stir constantly until smooth and melted. Set aside.

In a large bowl, beat egg yolks until foamy. Beat in the sugar gradually, add extracts and liquor and continue to beat until thick (see p[). With mixer on slow to medium speed, gradually beat in the nut mixture, then gradually beat in the melted chocolate mixture. Beat until smooth and well mixed. Cover with plastic wrap and refrigerate for at least thirty minutes or until firm

Place your choice of coating in a bowl. If you're going to have more than one, use separate bowls. Some possible coating choices are: toasted coconut, chopped nuts, unsweetened cocoa, powdered chocolate, crushed Oreo® Cookies.

Scoop out a teaspoon full of the truffle mixture and, using your fingers, roll it into a ball. Work quickly as the heat of your hand will quickly start melting the chocolate. Drop ball in the coating bowl. Repeat the process until there are 4 or 5 balls in the coating bowl. Gently roll the truffles in the coating mixture and a sheet of waxed paper.

Wrap truffles in an air tight container and store in the refrigerator for up to ten days or in the freezer for up to a month.

Makes about 30 truffles

Popularity: 1% [?]

Ingredients:

• 1/4 cup butter
• 1 1/2 lbs. real semisweet chocolate
• 3/4 cup non-dairy coffee creamer, any flavor
• 1/2 teaspoon vanilla extract
• 1 1/2 pounds real milk chocolate (for dipping)
• 1 cup finely chopped chocolate, milk or semisweet (for decoration)

Method:

Melt semisweet chocolate in double boiler over hot water. Heat butter, creamer and vanilla in another saucepan to 125° F on a candy thermometer. Add to semisweet chocolate all at once, beating until smooth and creamy. Chill in refrigerator until nearly set but still pliable. Beat with mixer until light and fluffy. Spread in 9 inch buttered pan until set enough to roll into small balls. Melt milk chocolate over double boiler. Dip truffles in melted chocolate, then sprinkle generously, or roll in, chopped chocolate

Makes about 3 dozen truffles

Popularity: 1% [?]

Ingredients:

• ½ cup unsalted butter
• 2 1/3 cup confectioner’s sugar
• ½ cup cocoa
• 1/4 cup heavy or whipping cream 1 1/2 teaspoon vanilla
• Centers: pecan, walnuts, whole almonds or after-dinner mints
• Coatings: coconut, crushed nuts,confectioners sugar

Method:

Cream butter in large mixer bowl. Combine 2 1/2 cups confectioners’ sugar and the cocoa; add alternately with cream and vanilla to butter. Blend well. Chill until firm. Shape small amount of mixture around desired center; roll into 1 inch balls. Drop into desired coating and turn until well covered. Chill until firm.

Makes about 3 dozen truffles

Popularity: 1% [?]

Ingredients:

• 36 large marshmallows
• 1-1/2 cups semisweet chocolate chips
• 1/2 cup chunky peanut butter
• 2 tbsp butter or margarine

Method:

Line a 9-in. square pan with foil and butter the foil. Arrange marshmallows in pan. In a double boiler or microwave-safe bowl, melt chocolate chips, peanut butter and butter. Pour over the marshmallows. Chill completely. Cut between marshmallows

Makes 3 dozen

Popularity: 1% [?]

Ingredients:

• 10 oz frozen red raspberries; thawed and drained, reserving syrup
• 1/4 cup red raspberry jam
• 4 tbsp. Cornstarch
• 1 chocolate cake mix
• 8 oz. Cream cheese; softened
• 2 tbsp butter or margarine; softened
• 14 oz. sweetened condensed milk
• 1 egg
• 1 tsp. vanilla

Preheat oven to 350 F. In 1-quart glass measure with handle, combine reserved 2/3 cup syrup from raspberries, red raspberry jam, and 2 tablespoons cornstarch. Microwave on 100% power 1-1/2 to 2-1/2 minutes or until thickened and clear. Gently stir in raspberries. Set aside.

Prepare cake mix as package directs. Pour half the batter into lightly greased 13x9x2 inch baking pan; bake 15 minutes. Meanwhile, in small mixer bowl, beat cheese, margarine and remaining 2 tablespoons cornstarch until fluffy. Gradually beat in sweetened condensed milk, then egg and vanilla. Pour evenly over cake in pan. Spoon raspberry mixture in small amounts over top. Return to oven; bake 10 minutes longer. Top evenly with remaining cake batter. Return to oven; bake 30 minutes longer or until cake springs back when lightly touched. Cool. Chill thoroughly. Garnish as desired. Refrigerate leftovers.

Popularity: 1% [?]

Ingredients:

• 1 c Chocolate chips
• 1 c Heavy cream
• 1 Egg
• Whipped cream
• 1 tsp. Vanilla

Method:

Place chocolate, egg, and flavoring in blender and chop. Heat cream until small bubbles appear at edge. Do not boil. With machine running, pour in hot cream. Blend until chocolate is melted and mixture is smooth. Pour into dessert dishes and cover with plastic and chill. Serve with whipped cream dollops.

Popularity: 1% [?]

Ingredients:

• 1 stick plus 3 tbsp. butter or margarine
• 3 cups granulated sugar
• 4 eggs
• 1 tbsp. vanilla
• 2 cups applesauce, unsweetened
• 3 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1/8 tsp. salt

Method:

Prewash 8 pint-sized wide mouth canning jars (be sure to use the kind that have no shoulders) in hot, soapy water. Rinse well, dry and let come to room temperature. Grease insides of jar well with butter.

Beat together butter, and half of sugar until fluffy. Add eggs and remaining sugar, vanilla and applesauce.

Sift dry ingredients together, and add to the applesauce mixture a little at a time. Beat well after each addition.

Pour 1 cup of batter into each jar, carefully removing any batter from the rims. Place jars in a preheated 325 oven, and bake for 40 mins.

While cakes are baking, bring a saucepan of water to a boil, and carefully add jar lids. Remove pan from heat, and keep lids hot until ready to use.

When the cakes have finished baking, remove jars from oven. Make sure jar rims are clean. (If they’re not, jars will not seal correctly) Place lids on jars, and screw rings on tightly. Jars will seal as they cool. Cakes will slide right out when ready to serve.

Eat within 1 month.

Popularity: 1% [?]

Ingredients:

• 1 piece of Styrofoam
• 8 apples
• 8 ice cream sticks
• 12 packages (14 oz each) creamy caramels
• 2 tbs. water
• 3/4 cup pistachios, chopped
• 8 foil cupcake liners
• 3 ounces semisweet chocolate

Method:

Place Styrofoam on a flat surface. Lightly coat baking sheet with cooking spray. Remove stems from apples. Insert wooden stick into stem of each apple. Place caramels in saucepan. Add water, heat on low, stirring constantly, until caramels are melted.

Working quickly with one apple at a time, and keeping caramel over low heat, dip apples into the caramel, turning to coat the apples, remove apple from caramel and gently shake. Pat pistachios onto top of apple, place on prepared sheet. Refrigerate until caramel is cool.

Heat chocolate in top of double boiler until melted. Drizzle chocolate over apples. Press apple sticks into Styrofoam. Refrigerate until the chocolate hardens. Remove from Styrofoam and place in foil cupcake liners.

Share and Enjoy!

Makes 8 apples

Popularity: 1% [?]