Holiday Truffles

"You'll Need:

18 oz Semisweet chocolate chips -3 packages 1 cn Sweetened condensed milk 2 tb Almond flavored liquer 1/4 ts Almond extract 2 tb Orange liquer

Procedures : In heavy, medium sized pan, over low heat, melt chips with sweetened condensed milk. Remove from heat, divide into 2 bowls. To one bowl, add almond liquer and almond extract, To the other bowl,add orange flavored liquer. Chill 1 hour. Shape into one inch balls.Roll in coating. Chill until firm ( 1 hour) Store covered at room temperatur"

Almond Bark

"You'll Need:

1 c Whole unblancehed almonds 3 pk (6oz)semisweet choco chipsOR 1 lb White candy coating 2 tb Solid vegetable shortening

Procedures : Spread almonds in a baking pan and toast in a 350 oven for about 8 minutes, shaking pan occasionally. Let cool. Line a rimmed 10x15 inch pan with wax paper, covering bottom and sides of pan. Place chocolate chips or candy coating in the top of a double boiler. Add shrotening, stir over barely simmering water just until mixture begins to melt. remove from heat; stir until completely metled. stir in toasted almonds. Turn mixture into pan and spread to distribute nuts evenly; tto spread more smoothly, drop pan onto counter several times from a height of about 8 inches. refrigerate candy just until firm. Break into pieces before serving. to store, cover airtight and refrigerate for up to 3 weeks. Makes about 1 1/4 pounds."

Bisquick Cobbler

"You'll Need:

1 Cup Bisquick 1 Cup Milk 1 Cup Sugar 1 Stick Margarine 1 Large Can Peaches -- in Heavy Syrup

Procedures : Preheat the oven to 350 degrees. Melt the margarine in the (13""x9"") pan. Mix the milk, sugar and Bisquick together in a bowl. Pour into the melted margarine. Pour off half the syrup from the peaches. Spread the peaches with the remaining syrup on top of the batter. Bake 45 minutes. Serve warm."

Peach Cobbler

"You'll Need:

1 1/4 lb Frozen peaches 12 pk Artificial sweetner (3ts) 1/2 ts Cinnamon 6 tb Butter 1 c Flour 1/4 ts Salt 1/3 c Rolled oats

Procedures : Directions Preheat oven to 350 degrees. Place frozen peaches in a 8"" square baking dish and allow to thaw completely. Add artificial sweetner , cinnamon and mix. In a small bowl , cut butter into flour , salt and rolled oats with pastry blender. Springle over peaches and stir to blend . Cover and bake for 30 minutes .Remove cover and bake additional 25-30 minutes or until peaches are tender. Makes 9 (1/3 cup ) serving . 151 calories each serving. Note: You may substitute 5-7 fresh medium peaches or any otherappropriate fresh fruit in this recipe .However the type of fruit used may affect baking time."

Chocolate Cream Truffles

"You'll Need:

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

Procedures : 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"

Chocolate Mousse

"You'll Need:

400gr chocolate(zartbitter, dark) melted, 4 dl cream, 5 egg yolks, 30 gr sugar, 5 egg whites, 1 shot cognac.

Procedures : Melt chocolate add 1 dl cream and mix, add 5 egg yolks and 15 gr sugar beat until foamy, beat 5 egg whites with 15 gr sugar until firm foam ad to mix, finaly ad 3 dl whipped cream and cognac, mix slowly put all in a cold form and refigerate for 1 hour. "

Mango Pudding

You'll Need:

4 cups sliced mangos, 1 1/2 cups sugar, 1/2 tsp cinnamon, 1/4 tsp allspice, 1 cup cup flour, 1 tsp baking soda, 2/4 cup milk, 1/8 tsp salt, 1/2 cup melted butter, 1 pt vanilla ice cream.

Procedures : Preheat oven to 350F, ad magos with 1/2 of the sugar, the cinnamon and allspice in a glass baking dish, stir remaining sugar with milk, flour, soda, salt and butter and pour over mangos, bake for 35 min. serve with ice cream.