Amaretto Truffles

Amaretto Truffles

6 ounces bittersweet chocolate, chopped
1/3 cup heavy cream
1 tablespoon unsalted butter
1 teaspoon Amaretto
4 ounces milk chocolate or white chocolate
cocoa powder

Place chocolate in stainless steel bowl. Combine the cream and butter in saucepan. Bring to a boil. Pour over chocolate. Add Amaretto and stir until smooth. Chill in the refrigerator for 1 to 2 hours or until set.

Shape the chilled mixture into 1-inch balls, rolling with the palms of your hands, and set aside on waxed paper. Chill for 1 hour. Melt milk chocolate. Dip the chocolate balls into milk chocolate and, immediately, roll each in cocoa. Chill.

Truffles Truffles Truffles!

Ghiradelli Dark Chocolate Truffles

1/3 C heaving whipping cream
6 Tbs unsalted butter cut into small pieces
2 C Ghirardelli 60% Cocoa Bittersweet chocolate chips OR (2) 4oz Ghirardelli 60% Cocoa Bittersweet Chocolate baking bars
3/4 C finely chopped almonds



Bring the cream to a simmer in a small saucepan. Add butter and stir until melted. Add Ghirardelli chocolate, stir until melted and smooth.

Remove from heat and pour the chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm - at least 2 hours. Roll mixture into 1" balls and then roll each ball into the finely chopped almonds.

Put into a cute little mini muffin tin sized holiday or foil cupcake liner.

Use up that Cranberry Sauce

Thanksgiving is over and you still have cranberry sauce leftover. Yeah! Lucky you! Now you can make these yummy bars. They also could double as a coffee cake and are so delicious you should invite someone over for coffee to share!



Cranberry Bars

2 eggs
1 stick butter
1 1/2 c sugar
1 t vanilla
1/2 t almond extract
1 t baking powder
1 1/2 c flour
1 1/2 c leftover cranberry sauce - any style


Beat together the eggs, softened butter, sugar, vanilla and almond. Add flour and baking powder. Mix well. Spread 3/4 into a lightly prepared 9X13 inch pan. Spread the cranberry sauce over the top. Using the last 1/4 of the batter, drop it by spoonfuls over the top covering as much as you can.

Bake at 350 for approximately 40-45 minutes until just golden and the center is done. Prepare a simple powdered sugar glaze (powdered sugar, milk and almond extract) to drizzle over the top of the cooled bars.

Enjoy!

Lemon Supreme Pie

This is the pie I wanted to make this year for Thanksgiving but I already made a traditional pumpkin, pecan pie, and double layer pumpkin chiffon. 3 pies so far... and there are only five of us! LOL. I'll put this on the back burner to make in a week or two 'just because'. This is one of my families favorite pies. I've been making this particular recipe since around 1997. We've never found one we like better.

LEMON SUPREME PIE

1 baked pie shell
1 1/2 c sugar
6 T corn starch
1/2 t salt
1 c water
2 T butter
2 t graded lemon zest
2/3 c lemon juice
12 oz. cream cheese
3/4 c powdered sugar
2/3 c heavy cream
1 T lemon juice

In a saucepan combine sugar, cornstarch and salt. Add water and bring to a boil. Reduce heat, cook and stir 2 minutes until smooth and clear. Remove from heat, stir in butter, lemon peel and lemon juice. Cool to room temperature, about 1 hour.

In a bowl mix cream cheese and powdered sugar. Fold in the whipped cream and lemon juice. Save 1/2 c for garnish. Spread the remaining into the pastry shell. Top with the lemon filling. Chill 8 hours. Garnish with reserved whipped cream mixture.

Old Fashioned Stuffing

I've posted this one before but it's Thanksgiving Week here in the States and I wanted to post it again incase someone needed it.

Old Fashioned Stuffing
Nothing crazy or fancy - no raisins or oysters, sausage or corn bread. Just the yummiest stuffing like Grandma made.


1/2 c chopped onion
3/4 c diced celery
1/4 c butter
4-5 c dry bread cubes/pieces
3/4 t salt
1/8 t pepper
1/4 t poultry seasoning
1/4 t sage
1 egg
water - about 1 cup


Cook onion and celery in the butter. Add this to the bread pieces and cubes in a large pan. Sprinkle with all the seasonings. Mix the egg and water together in a cup. Pour over the bread cubes and toss with a fork or large spoon. The amount of water depends on how dry or moist your bread cubes are. If you have to use moist bread it will take barely 1/2 cup. Very dry bread cubes and pieces require about 1 cup or more. The stuffing should be moist, but not soggy. It should still be in cubes and pieces, not mashed together. Stuff the bird immediately and roast.

Remove the stuffing into another bowl to serve. Being inside the turkey gives it the wonderful flavor you won't have if you bake it outside the bird.