Chocolate Truffles

What You Need

¾ cup whipping cream

¼ cup unsalted butter

3 tablespoons sugar

2 tablespoons liqueur (See Kitchen Tips)

7 ounces semi-sweet chocolate

1 ounce unsweetened chocolate

Grated chocolate, cocoa powder or chocolate wafer crumbs

Make It

Combine cream, butter and sugar in small pot. Bring to a boil over medium heat.

Remove from heat and add liqueur and chocolate.

Stir until chocolate is entirely melted.

Chill mixture until firm enough to handle. (3 to 4 hours)

Drop mixture by teaspoon amounts into grated chocolate, cocoa powder or chocolate wafer crumbs.

Or

Form into balls. Roll in grated chocolate, cocoa powder or chocolate wafer crumbs.

Kitchen Tips

- orange, almond, coffee liqueurs work well

- or 1 tablespoon instant coffee or 1 teaspoon instant espresso powder dissolved in the cream

Clementine Vanilla Marmalade

Yield: 2 cups

Ingredients

10 small clementines (you may substitute an equivalent weight of any other citrus fruit)

Granulated sugar

1 teaspoon vanilla bean paste or scrapings from 1 vanilla pod

Instructions

Place a small plate in the freezer to test your marmalade for doneness later.

Juice enough clementines to yield 1/2 cup of fresh juice (about 3 clementines). Set the juiced fruit aside.

Slice the remaining 7 whole, unpeeled clementines in very thin pieces. Set the clementine pieces in a saucepan and pour enough cold water into the pan to cover the fruit.

Bring the fruit and water to a boil. Turn down the heat and continue simmering the mixture for about 10 minutes.

Drain the water from the fruit and repeat the process, covering the fruit again with cold water, boiling the mixture, and then simmering it for 10 minutes before draining.

Let the slices cool. Remove them from the pan and dice them into small pieces or pulse them in a food processor until they reach your desired consistency.

Weigh the sliced fruit and measure an equivalent weight of sugar. Place both the sugar and fruit in a heavy-bottomed pot. Add the fresh-squeezed fruit juice to the pot.

Bring the mixture to a boil, stirring occasionally, until the marmalade measures 220 degrees Fahrenheit on a candy thermometer, about 10 to 15 minutes.

If you don't have a thermometer, test the marmalade with the plate you stuck in the freezer. To do it, remove the plate from the freezer and put a small spoonful of marmalade on it. Press a trail through the marmalade with your finger. If it wrinkles up and leaves a clear path, it's finished cooking. If the marmalade runs back together in the path, it's not done yet. Continue cooking and test again several minutes later.

When the marmalade is done, take it off the heat and skim off any excess foam. Stir in the vanilla paste or vanilla scrapings. Pour the marmalade into clean jars, and let the marmalade cool for several minutes before capping the jars.

Refrigerate the marmalade for short-term use (within a week) or can the marmalade with a hot water bath for long-term use and storage.

Classic 5 Minute Fudge

Ingredients

1-2/3 cups [400 ml] granulated sugar

2/3 cup [150 ml] Carnation® Evaporated Milk

2 tbsp. [30 ml] butter

1/2 tsp. [2 ml] salt

2 cups [500 ml] miniature marshmallows

1-1/2 cups [375 ml] semi-sweet chocolate chips

1 tsp. [5 ml] vanilla

1/2 cup [125 ml] chopped walnuts (optional)

Preparation

 Line 8-inch (2 L) square baking pan with waxed paper; set aside

Combine sugar, evaporated milk, butter and salt in medium saucepan; bring to rolling boil over medium heat, stirring constantly. Boil 4 to 5 minutes or until mixture starts to thicken. Remove from heat. Stir in marshmallows, chocolate chips, vanilla and nuts (if desired) until marshmallows and chocolate melt and blend.

Pour into prepared pan. Chill until set. Cut into 1-inch (2.5 cm) squares. Store in refrigerator in sealed container.

TIPS:

• For variety, substitute 1/2 cup (125 ml) dried fruit, chopped toasted almonds or hazelnuts for the walnuts.

Makes 49 squares

 

Newfie Snowballs

Boil the first 5 ingredients at low heat:

½ lb. butter

1 cup cocoa

1 cup white sugar

1 cup brown sugar

1 cup carnation milk

Add the remaining ingredients.

4 cups rolled oats

4 cups coconut

1 tsp. vanilla

Let cool. Shape into balls and roll in coconut.

Cheesecake Marbled Brownies

Simply Swirling the batter is all it takes to create these great-looking brownies.

Ingredients

2/3 c. flour

1/2 tsp. baking powder

1/4 tsp. salt

1/2 c. butter

1/2 c. Fry's cocoa

1 c. sugar

2 eggs

3/4 tsp. vanilla

Directions

Cream Cheese filling:

Beat 1 (250 g) package cream cheese, softened, until light. Gradually beat in 1/3 cup sugar, 1 egg and 1/2 teaspoon vanilla until smooth.

Brownies:

Stir together flour, baking powder and salt in small bowl. Melt butter in medium saucepan. Remove from heat. Stir in cocoa. Blend in sugar, eggs and vanilla. Blend in dry ingredients.

Pour half the batter into greased 9-inch square baking pan. Spread Cream Cheese Filling on top. Spoon remaining chocolate batter over filling. Pull a knife through both batters to create a marbled effect.

Bake in a preheated 350F. oven 40 to 45 minutes or until done. Cool completely. Cut into bars or squares.

Makes about 2 dozen.