EASY CHOCOLATE TRUFFLES

EASY CHOCOLATE TRUFFLES

Sharon Wolff

INGREDIENTS

3 Cups semi sweet chocolate chips

1 14-ounce can sweetened condensed milk

1 T vanilla

Optional coatings: cocoa, cinnamon, powdered sugar

DIRECTIONS

Melt chocolate chips and milk in saucepan, stirring constantly until smooth

Remove from heat

Stir in vanilla

Pour into bowl and refrigerate until firm, about 2 hours

Roll into 1" balls and place in mini muffin cups

TOPPINGS

1. Put desired topping in small strainer and sprinkle on top 
2. Or roll truffles in topping to coat completely
3. Then place in mini muffin cups

Store in refrigerator or freezer

NUT FREE PASSOVER CHAROSET

Sharon  & Ben Wolff

Nut free Passover Charoset

For those of you who are allergic to nuts, we created an easy alternative to the traditional nut laden charoset.

1 Red Delicious apple - diced
1 Granny Smith apple - diced
1 t vanilla
1/2 C sweet grape wine (or to taste or moisture preference)
1 T cinnamon
1 piece matzoh - crumbled

Combine ingredients and refrigerate. Mix before serving.
May
substitute wine with use 1/2 grape juice or all grape juice.

MASHED SWEET POTATOES

Sharon Wolff

Peel and cut 5 sweet potatoes
Boil until tender - 20-25 minutes
Drain
Mash to desired smoothness
For creamier consistency, place in food processor after slightly cooled
Add brown sugar, butter, vanilla extract and cinnamon to taste

FRUIT DROPS AND BARS - fruit cake

Tony Calabrese

1 (8 1/4 ounce) C crushed pineapple
1/2 C sugar
1/2 C sifted flour
1/2 t baking powder
1/2 t baking soda
1/4 t cinnamon
1/8 t nutmeg
2 eggs
1/3 C melted butter/margarine
1 t vanilla
2 C dried mixed candied fruits
1 C chopped walnuts

Combine undrained pineapple and sugar in small saucepan
Heat to boiling, stirring until sugar dissolves
Simmer 12-15 minutes until mixture is very thick and reduced to 2/3 C. Cool.

Sift flour with baking powder, salt and spices.
When pineapple mixture is cool, beat in eggs
Combine with butter, vanilla and flour mixture. Mix well
Stir in fruits and walnuts
Pour in greased foil lined 8" square pan or spoon into 1 3/4" cupcake pan with paper liners.
Bake 300 for 1 hour for square pan or 35 minutes for individual cakes until mixture is firm on top and edges are lightly browned
Cool in pans

CRANBERRY UPSIDE DOWN CAKE

Fred Eckert

12 ounces frozen cranberries
1/2 C sugar
1 box yellow cake mix

Preheat oven to 350
Sprak 9 x 13 pan with Pam
Spread cranberries on bottom and sprinkle with sugar
Bake about 15 minutes until cranberries start popping
While cranberries are baking, prepare cake mix as directed on package
Remove pan from oven and pour batter over the cranberries
Return to oven and bake as directed on package
When cake is done, immediately invert onto serving dish
Let cool and serve

EGG NOG CHEESECAKE

Katia D

Crust:
1 C graham cracker crumbs
2 T white sugar
3 T melted butter

Filling:
3 8ounce packages cream cheese
1 C sugar
3 T flour
3/4 C eggnog
2 eggs
2 T rum (optional)
Ground nutmeg (pinch)

1. Preheat oven to 325
2. Combine graham cracker crumbs, 2 T sugar and butter in a bowl. Press mixture into 9" springform pan
3. Bake 10 minutes, cool
4. Preheat oven to 425
5. Combine cream cheese, 1 C sugar, flour and eggnog in food processor until smooth
6. Blend in eggs, rum and nutmeg
7. Pour mixture into cooled crust
8. Bake for 10 minites
9. Reduce heat to 250 and bake for 45 minutes

HOLLY BERRY CHRISTMAS COOKIES

Anita Keith

Melt 1 stick butter or margarine and 30 large marshmallows in a double boiler
Color with 1 1/2 Tt green food coloring
Add 3 C corn flakes
Mix well
Spoon onto waxed paper and sprinkle with red sugar
Can also add a few cinnamon candies on top
Let dry/harden
Remove with knife
Turn over and let bottom harden