Foods Recipes

12 oz White chocolate, coarse chop

1/3 c Whipping cream

2 tb Orange liquer

1 ts Grated orange zest

1 1/4 c Confectioner's sugar

1. Melt white chocolate with whipping cream in heavy, medium saucepan

over low heat, stirring constantly. Whisk in liquer and zest until blended. Pour into pie pan. Refrigerate until mixture is fudgy, but soft, about 2 hours., 2. Shape about 1 tablespoon of the mixture into 1 1/4 inch balls. To shape, roll mixture in your palms.,Place balls

on waxed paper. 3.Sift sugar into shallow bowl. 4.Roll balls in sugar, place in petit four or candy cases. 5. Truffles can be refrigerated 2-3 days or frozen several weeks. Makes about 35 truffles. From Best recipes: Simple, Easy Candy recipes.

6 oz Belgian or Swiss

6 Foil cupcake liners

6 oz White chocolate

4 oz Light cream; warmed

2 Egg whites; room temperature

1 c Heavy cream; whipped stiff

~------------------------------------------CHOCOLATE CUPS:---------------- ~---------------------------------------------MOUSSE: Melt chocolate in the microwave until melted. Stir---> until smooth. Using a small pastry brush; brush chocolate on the entire inside surface of the fluted cup; being certain to get into each pleat. Opt for a second or third coat of chocolate if you aren't sure you got all places covered. Put in the freezer to harden. Remove the cups, 1 at a time and very carefully peel off the foil, trying to handle as gently as possible. If the chocolate breaks and the foil is still intact, just brush some more chocolate over the break and return to the freezer to harden. This sounds a lot more difficult than it actually is. Keep cups in the freezer until you fill them with the---> mousse. WHITE CHOCOLATE MOUSSE Again use Tobler Narcisse, Droste White or any other fine brand of imported white chocolate. Melt chocolate in top of double boiler. When melted, add warmed cream and stir until mix is smooth. Remove from heat and cool to room temperature. Beat egg whites until ---> stiff peaks form. Mix 1/3 of the whites into the cooled chocolate to lighten and then fold in the remaining whites. Fold the whipped cream into the egg white mixture and chill in the refrigerator until set. Gently spoon the mousse into the chocolate cups, garnish with chocolate curls or grated dark chocolate.

12 oz EVAPORATED MILK

1/2 c BUTTER

2 T LIGHT CORN SYRUP

2 c BROWN SUGAR; firmly packed

1 t VANILLA

2 c PECANS

Grease a 9 x 13-inch baking pan; set aside. In a heavy 4-quart saucepan, combine milk, butter, corn syrup, granulated sugar and brown sugar. Place over medium heat and stir occasionally with a wooden spoon until mixture comes to a boil. Clip on candy thermometer. Cook to 234 F (115 C) or soft- ball stage. Pour, without scraping, into baking pan. Cool to lukewarm. Add vanilla. Stir with a wooden spoon until mixture thickens. Add nuts and continue stirring until candy loses its gloss. Scrape out onto plastic wrap. Pat into a loaf shape (about 9" x 5"). Slice and serve, or wrap in plastic and store in the refrigerator for several weeks. VARIATION: Use 1 teaspoon maple extract instead of vanilla. Shared by ELLIE COLLIN, Prodigy ID# CMKD93F.

1 c Sugar

1/2 c Water

1/4 c Light corn syrup

1/2 ts Salt

2 tb Vinegar

1 ts Vanilla or other flavoring

-such as orange or lemon, or -use: 1/2 ts Peppermint or:

1 oz Bitter chocolate, grated

From Grandma Ruby's recipe file: newspaper clipping Cook sugar, water, corn syrup, salt and vinegar until a few drops of the mixture will make a hard ball in cold water, 260 degrees on a candy thermometer. Pour onto a greased dish or platter, sprinkle flavoring over top and turn the outer edges of the candy in toward the center until cool and firm enough to handle. Best results are obtained in pulling if the tips of the thumbs and fingers are dipped in cornstarch or fat. Use only the fingertips to pull taffy. When mixture can be handled, take up and pull out with both hands. Fold over and pull out again. As the mixture becomes cooler and the longer it is pulled, it will become stiffer and can be pulled out in a longer strand. Pull until it is difficult to pull out and the mixture seems quite firm. Pull into long thin strips and cut immediately with greased scissors and roll each piece in powdered sugar or wrap in wax paper. Store cooled taffy in an air tight container in a cool dry place. If the taffy sugars, it can be recooked by putting it in a pan with 2 Tablespoons corn syrup and 1/4 cup water. Stir until dissolved and then recook according to original directions. Finely chopped nuts or fruit, as well as other flavorings, are added as the taffy is being pulled. I wish I had a date for this...I'd say recipe is at _least_ 30 years old...possibly 40, maybe even more... This is a lesson to all of you to date your recipes, including newspaper clippings! From Florence "Ruby" Williams' files. Valerie Whittle

2 c White sugar

1/2 c Corn syrup

1/2 c Milk or cream

1 ts Butter

1 ts Vanilla

Mix the first 4 ingredients, stirring occasionally. Boil until soft to medium ball stage. Cook, add vanilla and beat with a wooden spoon until stiff. Add nuts and cherries if desired. For chocolate fudge, add 2 tbls. cocoa. From the book "Treasured Mennonite Recipes" by Mennonite Community Relief Sales Volume 1 AR/93