Truffles
Truffles are one of my favorite things to make as treats or presents. I use the Betty Crocker recipe that follows. It makes about 16 candies. I usually make lots. J Extras never hurt. If you want to go the extra mile there are instructions on how to make a truffle topiary on the Betty Crocker web site.
6 ounces semisweet baking chocolate or white baking bars (white chocolate), chopped
2 tablespoons butter or margarine
1/4 cup whipping (heavy) cream
1 tablespoon shortening
1 cup (6 ounces) semisweet or milk chocolate chips or white baking chips
Finely chopped nuts or candy decorations, if desired
1. Cover cookie sheet with aluminum foil. Melt baking chocolate in heavy 2-quart saucepan over low heat, stirring constantly; remove from heat. Stir in butter until melted; stir in whipping cream. Refrigerate 10 to 15 minutes, stirring frequently, just until thick enough to hold a shape.
2. Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.
3. Heat shortening and chocolate chips over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Dip truffles, one at a time, into chocolate. Place on aluminum foil-covered cookie sheet. Immediately sprinkle some of the truffles with finely chopped nuts or decorating candies.
4. Refrigerate truffles about 10 minutes or until coating is set. Drizzle some of the truffles with mixture of 1/4 cup powdered sugar and 1/2 teaspoon milk. Refrigerate just until set. Serve at room temperature. Store in airtight container.
Lickety-Split Spoons (Betty Crocker)1 cup semisweet chocolate chips, white baking chips or mint-chocolate chips
2. to 24 gold- or silver-colored plastic spoons
Candy decorations, crushed hard peppermint candies, miniature candy-coated chocolate chips or coarse sugar crystals (decorating sugar), if desired
1. Melt chocolate in heavy 1-quart saucepan over lowest possible heat, stirring constantly.
2. Dip spoons into melted chocolate, coating only the bowl of each spoon. Sprinkle with candy decorations. Place spoons on waxed paper until chocolate is set.
3. Wrap spoons in plastic wrap or cellophane.
FREEZING MUFFINS,BREADS AND CAKES
Wrap unfrosted items in heavy-duty aluminum foil, plastic wrap ot plastic bags. Label, date and freeze for up to 4 months. Thaw at room temperature for 1 hour. Reheat your muffins and breads for just-baked flavor.
Freeze frosted cakes on a piece of heavy cardboard or a cookie sheet. When firm, wrap in heavy-duty aluminum foil, plastic wrap or plastic bag. Label, date and freeze for up to 3 months.
Remove the wrapping while your cake is still frozen, so the frosting doesn't smear. Thaw at room temperature for 2 hours.
Glaze breads and muffins only after they have thawed.
FREEZING COOKIES
Both cookie dough and baked cookies can be frozen and stored for 9 to 12 months.
Baked cookies should be frozen in a strong box lined with plastic wrap ot foil. Separate each layer with more wrap or foil; thaw the cookies at room temperature for 10 minutes.
Cookie dough may be frozen in foil or plastic wrap.
Drop-cookie dough should be thawed until just soft enough to use.
Refrigerator-cookie rolls should be thawed just enough to slice.
Rolled cookies can be frozen already shaped. Place them, still frozen, on cookie sheets.
Freeze bar-cookie dough in the pan in which it is to be baked. Cover with plastic wrap, then foil.
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