More Sweets -

Almond Bark

1 Cup Whole blanched almonds
1 Tsp. Butter
1 Lb. White chocolate

This is a mircowave recipe. Place almonds and butter in a 9?inch glass pie
plate. Cook on high (max. power) 4 to 5 1/2 minutes, or until almonds are
toasted, stirring twice during cooking. Set aside. Place chocolate in large
microwave proof mixing bowl and cook on high (max. power) 2 1/2 to 3
minutes, or until softened. Stir in almonds and pour onto waxed paper lined
baking sheet. Spread to desired thickness and refrigerate until set. Break
into serving size peices. Makes (approx.) 1 1/2 lbs.

Chocolate Cream Truffles


1 pkg (8 oz) Philadelphia Cream Cheese, softened
1 tablespoon honey
1 tablespoon almond-flavored liqueur
4 sq Baker's Semi-Sweet Baking Chocolate, melted
1/4 cup Planters Slivered Almonds, toasted, ground
1/4 cup unsweetened cocoa

Beat cream cheese, honey and liqueur with electric mixer on medium speed until well blended. Stir in melted chocolate and almonds, cover.

Refrigerate at least 2 hr or until firm.

Roll cream cheese mixture into 24 balls, using a scant tablespoonful of the cream cheese mixture for each ball. Roll in cocoa until evenly coated. Store in tightly covered container in refrigerator. Makes 24 truffles or 12 servings, 2 truffles each.

Twix Bars

35 individual Kraft caramels
1/4 cup water
1 box Nabisco Lorna Doone shortbread (about 40)
2 - 12 oz. bags milk chocolate chips

Combine the caramels with the water in a small pan and melt over
low heat. Place the shortbread cookies side by side on an ungreased
cookie sheet. Spoon a small amount of caramel onto each cookie.
Refrigerate cookies until the caramel is firm.
In the meantime, in a double boiler over low heat, melt the chocolate
chips. You may also use the microwave for melting the chocolate.
Just heat the chips for 1 minute on high, stir, then heat for another minute.

Remove the cookies from the refrigerator. Rest each one on a fork and
dip it into the chocolate. Tap the fork on the side of the pan or bowl to knock off any excess chocoloate. Then place each one on a sheet of waxed paper and let them cool at room temperature (65-70F).
This could take several hours, but the bars will set best this way.
If you want to speed up the process, put the candy in the refrigerator for 30 minutes.

Peppermint Patties


2 cups powdered sugar
1.5 tbsp softened butter
2 teaspoon peppermint extract
1/4 teaspoon vanilla extract
2 tbsp cream
8 ounces (about 1-1/3 cup) dark chocolate, chopped
1 tbsp vegetable shortening


Line a cookie sheet with wax paper or a silpat.

In a blender, cream together the sugar, butter, extracts, and cream on low
speed. After the ingredients are combined, raise the speed to medium-high
and beat for an additional 1-2 minutes until mixture holds together very
well and is creamy, not powdery.

Using a teaspoon, roll the candy into small balls and flatten them on the
wax paper or silpat with the palm of your hand into patty shapes.

When done, put them in the refrigerator to chill for 20 minutes.

Meanwhile, melt the chopped chocolate and the shortening in the microwave or over a double boiler.

Using dipping tools or two dinner forks, dip the patties into the chocolate
one by one. Drag them across the lip of the bowl to remove any excess
chocolate.

Return them to the wax paper or silpat, and place back in the refrigerator
to set the candies.

They should be ready to eat in a few hours.

Layer the patties between sheets of parchment in an airtight container.

3-LAYER FUDGE

TOP LAYER AND BOTTOM LAYER:
1 (12 oz.) pkg. chocolate chips
3/4 c. chunky or creamy peanut butter
1 c. salted peanuts, crushed,may omit use flavored chips or nuts of choice

Melt chips and peanut butter. Add nuts. Place in buttered 9x13 pan. Spread out and refrigerate. Repeat above ingredients for top layer.

FILLING LAYER:
2 c. sugar
Dash of salt
1/2 c. butter or margarine
1 pkg. (12 oz.) butterscotch chips (may substitute other flavored chips if preferred)
2/3 c. evaporated milk
12 lg. marshmallows or 1 c. mini marshmallows

In a saucepan, stir all ingredients except flavored chips, together until melted. Boil 5 minutes, stirring constantly over low-medium heat. Remove from heat and add flavored chips, stir until chips are melted. Pour over bottom layer of chocolate mixture and spread out, then refrigerate. Repeat above chocolate mixture. Pour over filling and spread out. Refrigerate until set. Cut into squares. Remove squares, cut into thin slices if desired. (This candy is very sweet, I recommend cutting slices about 1/8 - 1/4 inch thick.)

Milk Chocolate Fudge


1 1/2 cups granulated sugar
2/3 cup (5 fl.-oz. Can) evaporated milk
2 tablespoons butter or margarine (butter is best)
1/4 teaspoon salt
2 cups miniature marshmallows
1 3/4 cups (11.5 oz) milk chocolate morsels
1/2 cup chopped pecans or walnuts
1 teaspoon vanilla extract

LINE 8-inch-square baking pan with foil.

COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full-rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are completely melted. Pour into prepared pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces.

HINT: For thicker fudge, use a 9 x 5-inch loaf pan; refrigerate for 3 hours.

ALMOND BUTTER TOFFEE


1 cup butter or margarine
1 cup granulated sugar
1/3 cup packed brown sugar
2 tbsp water
1 cup sliced unblanched almonds
1/2 tsp baking soda
1/3 cup semisweet chocolate pieces

Grease 13x9x2-inch baking pan; set aside.

In 3-quart saucepan melt butter. Add sugars and water and mix well. Bring to boil, stirring constantly.

Place candy thermometer in syrup and when it reaches 260 degrees F, stir in almonds. Boil to 300 degrees F (hard-crack stage), stirring occasionally.

Remove from heat; stir in baking soda. Working rapidly, pour candy into greased pan, top with chocolate pieces and let stand a few minutes until melted. Spread chocolate evenly. Cool in pan on rack.

TO SERVE:
Break in pieces. Store airtight with waxed paper between layers in cool, dry place 4 weeks.

Makes about 1 1/4 pounds

Poor Man's Turtles


60 pretzel twists -- mini
60 Rolo candies
60 pecan halves

Preheat oven to 325 degrees while preparing.

Spray cookie sheetor place pretzels on a Silpat. Place pretzels in a single layer on the sheet.

Place one Rolo candy on each pretzel.

Place in oven and bake 4 minutes.

Immediately place one pecan half on each pretzel/candy piece. (Press to spread candy and embed pecan.)

Chill until cool.

Seafoam Candy


2 egg whites
3 cups light brown sugar
1/4 teaspoon salt
3/4 cup water
1 teaspoon vanilla extract

In a large bowl beat the egg whites. In a large saucepan dissolve the
sugar and salt in the water. Cook without stirring, to the hard-ball stage.
Remove from heat and pour slowly over the beaten egg whites, beating
constantly. Add the vanilla extract. Continue beating until the candy cools
and will hold its shape. Drop by spoonfuls on waxed paper, or spread into a
buttered pan and mark in squares. Top with chopped nuts.

Cashew Truffles


1 cup plus 2 tablespoons whipping cream
1/4 cup butter
12 ounces semisweet chocolate, cut into chunks
6 ounces milk chocolate, cut into chunks
1 teaspoon vanilla extract
2 cups finely chopped cashews

In small saucepan, bring cream and butter to a boil. Remove pan from heat. Add chocolates and vanilla and stir until mixture is creamy and smooth. Refrigerate about 3 hours* until firm enough to handle.

Form into 1-inch balls, then roll in cashews.

Store in refrigerator.

Just Like Sex Cheesecake

Crust:
5 oz Graham cracker crumbs
3 tb Sugar
5 tb Butter melted
Filling:
16 oz Cream cheese softened
1/2 c Sugar
1/2 ts Vanilla
pn Salt
2 lg Eggs
3 tb Chambord liqueur

Topping:
8 oz Sour cream
1 tb Sugar
1/2 ts Vanilla
1 tb Chambord liqueur
1 c Raspberries fresh

Preheat oven to 350 Deg. F.

To prepare crust, mix graham cracker crumbs, sugar and butter. Press mixture firmly into bottom of 9" springform or cheesecake pan.

To make filling, mix cream cheese, sugar, vanilla, and salt at medium speed with electric mixer. Add eggs, and mix until well blended. Using a fork, gently fold Chambord into batter. Pour mixture into crust.

Bake for approximately 40 minutes or until golden brown. Let cool and remove from pan.

To prepare topping, mix sour cream, sugar, vanilla, and Chambord and spread evenly over cheesecake. Refrigerate for 4 hours or until firm. Top with fresh raspberries just before serving.

Lemon Almond Cheesecake w/Biscotti Crust

--- biscotti Crust: ---
2 lg almond biscotti, (3/4 c finely ground)
1/2 c unsalted butter -- at room temperature
1/4 c granulated sugar 1/2 c all-purpose flour
--- Lemon Almond Cheesecake Filling: ---
2 lbs cream cheese
1 c mascarpone cheese
1 1/2 c granulated sugar 2 lg eggs
2 1/2 tsps lemon zest -- finely chopped
2 tbsps fresh lemon juice
--- Garnish: ---
1 c sliced almonds

Make the biscotti crust:

Position rack in the center of the oven and preheat to 350¡F.

Place the biscotti in the bowl of the food processor fitted with the metal
chopping blade. Pulse the machine at 3 to 4 second intervals until the
biscotti are finely ground. Set aside.

In the 4 1/2-quart bowl of a heavy-duty electric mixer (such as Kitchen
Aid) using the paddle attachment, cream the butter and sugar together on
medium-high speed for 3 to 4 minutes, until light and creamy. Add flour
and the biscotti crumbs to the creamed mixture and blend for 30 seconds,
until fully incorporated. Press the mixture evenly into the bottom of a
9-inch springform pan. Bake the crust until it's golden brown,
approximately 20 minutes. Remove the pan from the oven, place on a wire
rack and allow to cool completely.

Make the cheesecake:

In the 4 1/2-quart bowl of a heavy-duty electric mixer (such as Kitchen
Aid), using the paddle attachment, beat the cream cheese on medium speed
until light and smooth. Add the mascarpone and sugar and continue to beat
on medium speed until well blended, approximately 2 minutes. Take care NOT
to "whip" much air into the cheese mixture (this will cause the cake to
fall when cooling). With the mixer on medium speed add the eggs one at a
time, scraping down the side of the bowl after each addition. Blend in the
lemon zest and lemon juice.

Pour the mixture on top of the cooled crust. Wrap the 9-inch springform
pan with aluminum covering the bottom and sides so no water might leak
through. Place the springform pan inside a metal roasting pan. Fill the
roasting pan with water, being careful not to splash any of the water into
the cheesecake mixture, until it comes approximately 1/4 of the way up the
side of the springform pan. Bake for approximately one hour, until the
cake has set and the top is golden brown.

Remove the cake from the oven and from the water bath. Place it on a wire
rack and allow to cool slightly. Refrigerate the cake until completely
cooled, 6 hours or overnight.

Garnish the cake:

Place a rack in the center of the oven and preheat to 350¡F.

Place the sliced almonds on a baking sheet and toast them in the oven for
approximately 10 minutes, until golden brown and fragrant. Remove the nuts
from the oven and place the pan on a wire rack to cool. Set aside.

Loosen the cake by running a knife between the cake and the side of the
pan. Remove the cake from the pan and press the sliced almonds around the
sides of the cake. Slice and serve.

CHOCOLATE TURTLE CHEESECAKE


1 (7 oz) package caramels
1/4 cup evaporated milk
3/4 cup chopped pecans -- divided
1 chocolate crumb pie crust
2 (3 oz) packages cream cheese -- softened
1/2 cup sour cream
1-1/4 cups milk
1 (3.9 oz) package instant chocolate pudding mix
1/2 cup fudge topping

Place caramels and evaporated milk in a heavy saucepan. Heat over medium-low
heat, stirring constantly, about 5 minutes, until smooth. Stir in 1/2 cup chopped pecans. Pour into piecrust. Combine cream cheese, sour cream, and milk in a blender. Process until smooth. Add pudding mix; process about 30 seconds longer. Pour pudding mixture over caramel layer, covering evenly. Chill, loosely covered, until set, about 15 minutes. Drizzle fudge topping over pudding layer in a decorative pattern. Sprinkle top with remaining pecans. Chill, loosely covered, until serving time. Yield: 12 servings.

Butter Pecan Cream Cheese Bars


Base

2 cups all-purpose flour (self rising flour not recommended)
2/3 cup firmly packed brown sugar
3/4 cup butter, softened
1 cup chopped pecans

Filling

8 ounces cream cheese, softened
1/3 cup firmly packed brown sugar
1/2 teaspoon vanilla extract
2 tablespoons all-purpose flour
2 eggs
1 (6 ounce) package (1 cup) butterscotch chips


Glaze
1 (1 ounce square) unsweetened chocolate, melted


Preheat oven to 350 degrees F.

In large bowl blend 2 cups flour, brown sugar and butter until crumbly. Stir in pecans. Press crumb mixture into 13 x 9-inch pan. Bake at 350 degrees F for 15 - 20 minutes or until light golden brown.

In small bowl, beat cream cheese, brown sugar and vanilla extract. Blend in 2 tablespoons flour and eggs. Pour filling over baked crust. Sprinkle butterscotch chips on top of filling. Bake at 350 degrees F for 15 - 20 minutes or until firm to touch. Drizzle with melted chocolate.

Makes 32 bars.

Chocolate Cheesecake


For the crust

2 cups crushed graham crackers
1/2 cup finely chopped walnuts
2 tablespoons sugar
5 tablespoons butter, melted

For the filling

3 8-ounce packages of cream cheese, softened
3 large eggs
3/4 cup granulated sugar
1 tablespoon flour
1/4 teaspoon salt
1 teaspoon vanilla
1/4 cup whipping cream
4 ounces semi-sweet baking chocolate, melted

For the topping

Chocolate ice cream syrup


1. Crush the graham crackers. Mix the crumbs with the sugar and melted butter in a nine or ten-inch springform pan. Press the mixture into a crust across the bottom of the pan and up the sides. Put the crust in the refrigerator to set up while you prepare the filling.

2. Preheat the oven to 325 degrees. Mix the cream cheese with the paddle attachment of your stand-type mixer set at medium speed until smooth and creamy, about five minutes. Add the eggs, granulated sugar, flour, salt, vanilla, and gently cream together until smooth. Do not over beat. Too much air in the filling will cause the cake to sink and crack.

3. With your mixer on the low setting, drizzle in the melted chocolate and mix until combined. (If your filling is too cold, some of the chocolate may set up leaving chocolate flecks in the filling. That’s okay; the cheesecake will not be compromised and the flecks are actually quite attractive.)

4. Pour the cream cheese filling into the crust. Bake for 40 to 50 minutes or until the top starts to turn golden and the center of the cake is just barely jiggly. Because it is not as thick, a ten-inch cheesecake will bake more quickly than a nine.

5. Let the cake cool in the pan on a wire rack for ten minutes. Run a knife around the edge of the pan to loosen. Remove the ring and let the cheesecake cool completely. Refrigerate for several hours.

6. Prior to serving, drizzle the cheesecake with chocolate syrup.

Snickers Cheesecake


3 tablespoons butter, melted
1 1/4 cups graham cracker crumbs
1 tablespoon white sugar
3 (8 ounce) packages cream cheese
3 eggs
3/4 cup white sugar
2 teaspoons vanilla extract
2 (2.16 ounce) Snickers candy bars, chopped

Preheat oven to 350 degrees F.

In a small bowl, combine melted butter, graham cracker crumbs and 1 tablespoon sugar. Press into bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes.

Allow to cool.

In a large bowl, cream the 3/4 cup of sugar and cream
cheese together until smooth. Add eggs, one at a time, and vanilla. Stir in
chopped candy bar, and pour into baked crust.

Bake at 350 for 45 minutes. Let cool and carefully remove the springform pans side.

Makes 1 9 inch springform pan.

Cherry Pie

2 cups fresh Colorado cherries, pitted
1 1/2 cups sugar
1 tablespoon flour
1 tablespoon butter

Mix flour and sugar, then stir in with cherries. Pour into pastry shell, dot with butter, and cover with pastry top. Bake slowly for 45 minutes in a 350 degree oven

Sugar-Free Cherry Pie

Pastry for a 9-inch double-crust pie
5 cups halved, pitted fresh sweet cherries
1 teaspoon allspice
1 teaspoon mace
3 tablespoons flour
2 teaspoons grated lemon zest
1 tablespoon lemon juice
1/2 cups pecans, coarsely chopped
2 tablespoons unsalted butter or margarine

Preheat the oven to 450 degrees F. Prepare the pie pastry. Line the pie pan with the bottom crust, using half of the dough. Keep the remaining dough chilled. Combine the cherries, allspice, mace, flour, lemon zest, lemon juice, and pecans. Mix well. Turn the filling into the crust and dot with butter. Roll out the top crust and lay it on the filling. Trim off any excess dough, crimp the edges, and prick with the tines of a fork to vent. Bake at 450 degrees F for 10 minutes. Reduce the heat to 350 degrees F and bake 45 minutes more or until golden brown.

Brownie Nut Slices



2 sticks (1 cup) butter, softened
1 1/4 cups sugar
1/2 tsp. baking soda
1 large egg
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 cup walnuts, finely chopped, spread on waxed paper

Beat butter, sugar and baking soda in a large bowl with an electric
mixer until fluffy. Beat in egg. With mixer on low speed, beat in
flour and cocoa, half at a time, until blended. Divide dough in half.
Roll each half on a lightly floured surface into 7 inch log. Roll in
nuts until logs are 10 inches long. Wrap each in plastic wrap.
Refrigerate at least 4 hours until firm, or up to 1 wk.

When ready to bake--heat oven to 350.

Cut logs in 1/2 inch slices. Place 1 inch apart on greased cookie
sheets. Bake 8-10 minutes just until set and tops look dry. Do not
over bake. Let cool a few minutes before removing to racks to cool.
Store in air tight container.

Butter Pecan Turtle Bars


1/2 cup butter, softened
1 cup firmly packed brown sugar
2 cups all-purpose flour
1 cup chopped pecans
2/3 cup butter
1/2 cup firmly packed brown sugar
1 cup milk chocolate morsels

Beat the 1/2 cup butter at medium speed with an electric mixer until creamy; add 1 cup brown sugar, beating well. Gradually add flour, mixing well. Press mixture into an ungreased 13x9x2-inch pan. Sprinkle with pecans; set aside.

Combine 2/3 cup butter and 1/2 cup brown sugar in a small saucepan. Bring to a boil over medium heat, stirring constantly. Boil 30 seconds, stirring constantly. Remove from heat and pour mixture over crust.

Bake at 350 degrees (F) for 18 minutes or until bubbly. Remove from oven; immediately sprinkle with chocolate morsels. Let stand 2 to 3 minutes; swirl chocolate gently with a knife to create a marbled effect. Cool on a wire rack.

Cut into squares.

Makes 4 dozen.