Marshmallow Puffs

Marshmallow Puffs
36 large marshmallows
1-1/2 C semisweet chocolate chips 1/2 C
chunky peanut butter
2 T butter or margarine

Makes 3 dozen

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
Honey Balls for Passover
1/2 C honey 1/3 C sugar 1 1/4 C chopped walnuts
1/4 C matzo farfel 2 tsp. grated orange or lemon zest

Perfect Peppermint Patties

Perfect Peppermint Patties

1 lb. confectioners' sugar
3 T butter or margarine, softened 2 to 3
tsp. peppermint extract
1/2 tsp. vanilla extract 1/4 C evaporated
milk 2 C (12 oz) semisweet chocolate chips
2 T shortening
Makes about 5 dozen In a bowl,
combine first four ingredients. Add
milk and mix well. Roll into 1-in balls and place on a waxed paperlined
cookie sheet. Chill for 20 minutes. Flatten with a glass to 1/4".
Chill for 30 minutes. In a double boiler or microwave-safe bowl,
melt chocolate chips and shortening. Dip patties and place on
waxed paper to harden.

White Chocolate Truffles

White Chocolate Truffles

1/4 C butter
1/2 C confectioner's sugar
1 teaspoon almond extract 1
egg yolk 8 oz. white chocolate,
broken into small pieces 1 C
chopped blanched almonds,
lightly toasted

Makes about 2 dozen truffles

Melt chocolate and butter in the top of a double boiler over low
heat, stirring constantly. Remove from heat. Add sugar, egg yolk
and almond extract; beat with an electric mixer until smooth.
Transfer to a shallow glass casserole dish. Cover and refrigerate 1
hour.



Shape mixture into 1 inch balls. Roll in almonds. Cover and
refrigerate at least 8 hours. Place in miniature foil cups at room
temperature to serve. Store in airtight container in refrigerator.

Hazelnut Or Almond Truffles

Hazelnut Or Almond Truffles

2/3 cup finely ground toasted almonds or hazelnuts
7 T 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

Makes about 30 truffles

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.