Family Memories: Dessert

For our Preserving Family Memories Activity, some sisters brought some yummy family favorites.   They were sweet enough to share the recipes:

Buttermilk Brownies -Patti Jeppson

Brownie Ingredients                                      Frosting Ingredients
2 c all-purpose flour                                      3 T unsweetened cocoa
2 c sugar                                                      3 T buttermilk
1 t baking soda                                              ¼ c butter
¼ t salt                                                         2 ¼ c sifted powdered sugar
1 c butter                                                      ½ t vanilla
1 c water                                                      ¾ coarsely chopped pecans
1/3 c unsweetened cocoa powder
2 eggs
½ c buttermilk
1 ½ t vanilla

Directions: Preheat oven to 350F. Grease and flour jelly roll pan (15 x 10).
Combine flour, sugar, soda and salt. Set aside. Put butter, water and 1/3 c cocoa powder in pan and bring mixture to a boil, stirring constantly.
Remove from heat and add mixture to dry ingredients, beating with electric mixture on medium to high speed until thoroughly combined. Add eggs, ½ c buttermilk and vanilla. Beat 1 minute (batter will be thin). Pour into prepared pan and bake for about 25 minutes until toothpick inserted near center comes out clean.

Meanwhile, combine remaining butter, cocoa powder and buttermilk in small saucepan. Bring to boil, remove from heat and stir in powdered sugar and vanilla and beat until smooth. Stir in nuts and pour warm frosting over warm brownies, spreading evenly. Cool and then cut into bars.


OATMEAL CAKE -Francine Coons
Mix:
1 cup oatmeal
1 cup granulated sugar
1 cup brown sugar
1 3/4 cup flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda

Boil:
1 1/3 cup water
2 sticks butter

Add to dry ingredients and mix

Add and mix:
2 beaten eggs
1 tsp. vanilla

Bake in greased 9x13 pan at 350 degrees for 30 minutes

Cool and sift powdered sugar on top

Cinnamon Rolls - Jennifer Daily
In a medium saucepan heat until medium warm:
1/2 cup butter
1/2 cup sugar
2 cups milk
2 tsp Kosher salt
3 eggs beaten (add last)

Meanwhile in large mixing bowl combine:
4 1/2 tsp yeast
1 Tbsp sugar
2/3 cup hot water (I use the hottest water that comes out of my tap)
Mix together and let brew until bubbly.

Pour liquid mixture from saucepan into mixing bowl and mix in:
2 1/2 cups whole wheat flour
6 cups white flour

Knead for 10 minutes and cover with towel and let rise about 1 hour or until double in size. Divide dough in half and roll into a rectangle. Spread butter, brown sugar and cinnamon on top. Roll up starting at long end. Cut with serrated knife into 1 1/2 inch pieces. Put on jelly roll pan that has been sprayed with non-stick spray.
Let rise about half an hour then preheat oven to 350.

Bake for about 15 minutes or until golden brown.

Top with your favorite icing or cream cheese frosting.

RAISIN BARS - Connie Lee
1 cup raisins - boil 5 min. in 1 1/2 cups water
(strain and save liquid) add 1/2 teaspoon salt and 1 teaspoon soda to liquid.

Mix by hand in bowl:
1 cup sugar
1 teaspoon cinnamon
1/2 cup oil
1 egg

Add alternately:
2 cups flour
Raisin liquid
Stir well
Add raisins. Mix well

Spread on greased sheet cake pan.
Bake at 350 for 15 minutes (don't over bake)

When cool frost with butter cream frosting.

BUTTER CREAM FROSTING
4 Tablespoons butter
2 Tablespoons hot milk
1/2 teaspoon vanilla
1 1/4 cups sifted powdered sugar

Stir butter until very soft. Add a small amount of sugar, then milk and vanilla. Beat in remaining sugar until of soft, spreading consistency. Tint if desired. This frosting may be put through a decorator tube.


Grandma's Awle Dumplings - with a Modern Twist - Lezlie Zollinger

My Grandma always said:
"If a little sugar is good then a lot is a lot better"

(Heritage Version)
Sift together: 3 1/2 cups flour
1 tsp. salt
1/8 cup sugar
2 tsp. baking soda

Mix In: 3/4 cup shortening (lard is best)
1 cup or more of cream or milk
Apples dash of cinnamon
Pinch of salt
Sugar
Chunk of butter

Make a dough similar to pie crust. Roll out and cut into squares about the size of a small hankie.
Onto each square put peeled and sliced apples, sprinkle with a dash of cinnamon and sugar and a chunk of butter.

Roll into a bundle.

Make a simple syrup with sugar and water and pour over dumplings until about 1/2 inch or more deep.
Bake at 350 for 30 minutes. Makes 18 small

(Modern Twist)
Instead of making the dough, use Pillsbury Pop and Fresh Crescent Rolls
2 pkgs of Crescent rolls and 2 - 3 small to medium apples
Cover with:
1 cup melted butter, 1 V2 cup sugar, I tsp. vanilla, Stir gently over low heat until sugar
and butter are melted and mixed together - don't over stir. Pour over apple bundles
and then gently pour around the edges 12 ounces of Sprite
Bake at 350 for 40 minutes.
Serve warm with Ice Cream

Enjoy once every Decade!! For Good Health!!

Cream Fondant for Dipping Chocolates

Submitted by Deloris Gehmlich from Candymaking by Ruth. A. Kendrick and pauline H. Atkinson


Ingredients:
1 c. whipping cream
1/2 c. milk
1/3 c. light corn syrup
4 c. sugar
1/4 t. salt
1/2 c. Mazetta (or marshmallow cream)
Flavoring and/or nuts

Directions:
1. Set aside a 9-by-13 in. ungreased baking pan. In a heavy 4-quart saucepan, combine cream, milk, corn syrup, sugar, and salt. Place over medium-high heat and stir occasionally with a wooden spoon until mixture comes to a boil. If any sugar crystals are present, wash down sides of pan with a wet pastry brush.

2. Clip on candy thermometer. Cook syrup to 234 degrees F. or soft-ball stage. Remove from heat and, without stirring or scraping, pout into baking pan. Without excess movement, place in refrigerator or other cool area.

3. When bottom of pan no longer feels warm, begin stirring fondant with a wooden spoon. You don't have to stir rapidly, just keep the mass moving. If desired, after 15 minutes of stirring add 1/2 c. mazetta or marshmallow cream. If you intend to flavor the entire batch one flavor, you can add it any time after the mazetta is added. Stir until fondant becomes very thick and loses its gloss. At this point it has set up.

4. If it is too stiff to handle, break off small pieces and work them in your hands like modeling clay. This should cause it to soften. You could also wrap fondant in plastic wrap and cover it with a warm damp tea towel for 15 minutes. If it doesn't soften, it may be overcooked. Follow directions for recooking.

5. If you have stirred the fondant for more than 1 hour and it hasn't set up, try letting it rest for a few minutes without stirring. This will sometimes cause the fondant to begin the desired crystallization process. If resting doesn't work, it may be undercooked. Follow directions for recooking.

Cream Fondant Flavor Variations
Each is enough to flavor an entire batch. If you are flavoring one batch many flavors, reduce accordingly.
Vanilla or vanilla nut: 1 T. vanilla and 1 c. chopped pecans or walnuts.
Black walnut: 1 T. vanilla, 1/4 t. black walnut extract, and 1 c. walnuts.
Cherry creams: 2 t. almond extract and 1 t. rum extract.
Cherry nut: 2 t. almond extract, 1 t. run extract, 1/2 c. chopped candied cherries, and 1 c. chopped pecans, walnuts, or almonds.
Mint creams: 1/2 t. oil of peppermint or 2 t. peppermint extract.
Lemon creams: 1 T. lemon extract, small amount yellow coloring, and 1/4 t. citric acid.
Orange creams: 1 T. orange extract, small amount of orang coloring, and 1/4 t. citric acid.
Raspberry or Strawberry creams: 2 T. raspberry or strawberry extract, 1/4 t. lemon extract, small amount pink or red coloring, and 1/4 t. citric acid.

Making Hand-Dipped Chocolates

Notes for best results submitted by Deloris Gehmlich


1. Buy a good European chocolate with the melting point of 236, 230, or 232 degrees F. (The 1 lb. Belgium milk or dark chocolate bars from Trader Joe's work well.) Break the bars into smaller pieces and place in a 9-by-13 inch pan or larger. About 10-12 hours before dipping chocolates, preheat the oven to 130 degrees and immediately turn off. Place pan of chocolate pieces in the oven with no heat. The oven light will be enough to melt the chocolate. If not melted gradually, the chocolate can turn cloudy and grey after dipping.

2. Make fondants (centers) from recipes and directions found in an HP Book named Candymaking by Ruth A. Kendrick and Pauline H. Atkinson. Deter Gehmlich suggests making fondants a few days in advance in case you need to re-make them. To mix and cook the fondant, you'll use the following kitchen supplies:
- heavy pan (the bottom half of a pressure cooker works great!)
- high-quality digital candy thermometer (since the exact temp. is crucial to whether or not the fondant sets up or is runny)
- pastry brush (to brush down any sugar crystals that form)
- 9-by-13 inch glass pan to pour cooked fondant in and stir it until it's the correct consistency--pliable, thick, and not glossy.
- wooden spoon

Plan on the fondant-making process taking at least 90 minutes since the fondant will need to be stirred 30-45 minutes by hand. Many fondant recipes often call for Mazetta as an ingredient that will help add a light fluffy texture. Another option is to use marshmallow creme.

**If the fondant is undercooked, it won't solidify. Try to fix it by adding a couple degrees to the temperature the original recipe calls for and boil the mixture until it reaches that point.

**If the fondant is overcooked, it will turn into  sugar instead of being smooth and pliable. If that happens,  follow the instructions on page 17 of Candymaking to try and recook the batch.

**Once fondant is solidified, put it in a well-buttered pie tin, cover it, and refrigerate until the day you'll use it (or dip immediately). When you dip, put cornstarch on your hand and take 1/2 t. of the fondant and roll into a ball and set on waxed paper.

3. Before dipping the fondant, temper the chocolate (you can find instructions for this online or on page 150-151 of Candymaking.) Dip the balls of fondant into warmed chocolate, using your hands to roll it around until covered. (If chocolate starts to set up, the frying pan can be turned on and then off again immediately.)

4. Cool dipped chocolates as soon as possible by placing them on a cookie sheet lined with wax paper and placing them in a cool room (like a garage, etc.)

5. After chocolates are thoroughly cooled, place them in chocolates in paper candy holders and then into a container.

Dark Chocolate Heart-Shaped Whoopie Pies

Submitted by Mallory Watkins


For the cake

Ingredients:
1 stick butter at room temp.
3/4 c. sugar
3/4 c. brown sugar
3 eggs, room temp.
1 1/2 t. vanilla extract
1 1/2 c. all-purpose flour
1/8 t. baking soda
1/4 c. Hersey's Special Dark Cocoa
1/2 t. baking powder
1/2 c. sour cream

Directions:
1. Position rake in lower third of the oven and preheat to 325 degrees. Lay parchment paper over a cookie sheet.

2. Cream butter in a mixer on medium speed, then gradually add sugars, beating well. Add the eggs, one at a time, beating well after each addition. Add vanilla extract and beat until blended.

3. In a separate bowl, dry whisk the flour, baking soda, cocoa, and baking powder together. Add 1/3 the cocoa mixture and 1/3 the sour cream alternately, beating well after each addition. Repeat until all the flour mixture and sour cream have been blended in. Use a spatula to scrape down the sides of the bowl and stir up the batter at the bottom, then beat again.

4. Using a cookie scoop, place large dollops of batter onto the cookie sheet. Bake for about 12 to 15 minutes or until the cakes spring back when touched. Let cool slightly on cookie sheet. Using a heart-shaped cutter, cut out the centers of the cakes and let cool entirely on a wire rack.

For the buttercream
Ingredients:
1/2 stick butter, softened
3 to 4 T. milk
2 c. powdered sugar
2 t. vanilla

Directions:
1. In a mixer with the paddle attachment, mix butter, milk, and sugar together until smooth and creamy. You may have to add slightly more sugar OR milk to get the consistency you want. Add vanilla and blend until mixed.
2. Frost the bottom of one cake, gently place a second cake on top to create a sandwich. 

Salted Double-Chocolate Chunk Cookies

Submitted by Christie Goldsberry


Ingredients:
1 1/3 c. semisweet chocolate chips, plus another 2 c. to use later
4 T. unsalted butter
2/3 c. all-purpose flour
1/2 t. baking powder
3/4 t. fleur de sel (sea salt), plus more for sprinkling
2 large eggs, at room temperature
3/4 c. packed light brown sugar
1 t. vanilla extract

Directions:
1. Preheat oven to 350* F. Line two baking sheets with parchment paper or silicone baking mats.
2. Combine 1 1/3 c. chocolate chips and butter in heatproof bowl set over a pan of simmering water (or double-boiler if you have one); heat until chocolate and butter are melted and smooth, stirring occasionally. (You can also heat in the microwave at 25-second intervals, stirring in between.) In separate mixing bowl, stir together flour, baking powder, and salt.
3. In bowl of an electric mixer, combine eggs, brown sugar, and vanilla. Beat on medium-high until sugar has completely dissolved, about 4 to 5 minutes. Reduce speed to low and add melted chocolate, blending until incorporated. Add dry ingredients and mix just until combined. Fold in the remaining chocolate chips with spatula. Drop by heaping tablespoons onto prepared baking sheets, about 2 to 3 inches apart. (I used a medium-sized dough scoop.)
4. Bake about 10 to 12 minutes, rotating half-way through. Cookies should be slightly soft in the center and crackly on top. Sprinkle with additional salt and let cool on baking sheets 10 minutes. Transfer to wire rack to cool completely. Store in an airtight container.

Chocolate Orange Shortbread Cookies

Submitted by Mallory Watkins


Ingredients:
1 c. all-purpose flour
3/4 c. unsweetened cocoa powder
1/2 t. salt
12 T. unsalted butter, room temperature(I just leave out the salt and use salted butter)
1/2 c. + 2 T. sugar
1 t. vanilla extract
1 T. orange zest

Directions:
1. Preheat oven to 325* F. and line two baking sheets with parchment paper.
2. Sift together flour, cocoa powder, and salt in a bowl. (Note from the recipe: do not skip this step since cocoa powder has a tendency to clump. This will ensure a tender cookie.) Set aside.
3. Cream butter and sugar together on medium for 5 minutes, being sure to scrape down the sides and bottom as needed. Add vanilla and orange zest and mix for 30 seconds. Add about half the flour mixture and mix on low speed. Scrape down the bottom and sides and add the rest of the flour mixture. Once incorporated mix at medium speed for 2 minutes.
4. Lay out a sheet of parchment paper and place the dough on it. Cover with another sheet of parchment paper and roll out to 1/4-inch thickness with a rolling pin. (You can also lightly flour a work space, but I find this method much easier, cleaner, and the shortbread keeps a sandy texture by not picking up the extra flour.) If the dough gets too soft, place it in the freezer for ten minutes to firm it up before you continue rolling or cutting. (The dough is very hard to work with when soft.) Cut into desired shapes and place on the baking sheets about 1-inch apart.
5. Bake for 13-15 minutes, rotating the pans halfway through baking. It can be difficult to tell when they're done because they're so dark, so you will judge mostly by their smell and touch (the edges should be firm and the centers should give just a little when touched). Remove the pans and allow the cookies to cool for a minute before transferring to a wire rack to cool completely.

Originally from Simply Recipes.

Super Soft Pumpkin Chocolate Chip Cookies

From the Livermore 1st Ward Relief Society October 2010 Newsletter
Ingredients:
2 c. all-purpose flour
1 1/2 t. baking powder
1 t. baking soda
1/2 t. salt
1 t. cinnamon
1/4 t. nutmeg
2 eggs
1 c. sugar
1/2 c. canola oil
1 c. canned pumpkin
1 t. vanilla extract
1 c. chocolate chips (whatever you like)
1/4 t. ground cloves

Directions:
1. Preheat oven to 325* F. Line two baking sheets with parchment paper and butter the paper.
2. Stir the flour, baking powder, soda, salt and spices together in a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop mixer and scrape the bowl as needed during mixing. On low speed, mix the oil, pumpkin, and vanilla until blended. Mix in flour mixture to incorporate. Mix in chips.
3. Using 1/4-cup capacity scoop, scoop mounds of dough onto prepared baking sheets, spacing cookies at least 2 1/2 inches apart. Use a metal spatula to smooth and flatten the rounds. Bake cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. Cool on baking sheet for 5 minutes, then use a wide metal spatula to transfer to a wire rack. Cool completely.
4. Dust cookies lightly with powdered sugar. Cookies can be stored in a tightly covered container at room temperature for up to 4 days.

Peanut Butter Kiss Cookies

Submitted by Jennifer Adams

Ingredients:

1/2 c. butter

1/2 c. peanut butter

1/2 c. sugar 

1/2 c. packed brown sugar

1 egg

2 T. milk

1 t. vanilla

1 3/4 c. flour

1 t. baking powder

1/4 t. salt

1/8 t. baking soda

extra sugar for rolling

40 (approx.) Hershey's kisses, unwrapped

Directions:

1. In a large mixing bowl beat butter and peanut butter with electric mixer on medium about 30 seconds. Add 1/2 c. sugar and brown sugar and beat until fluffy.  Add egg, milk, and vanilla, Beat well.  

2. In a medium mixing bowl, stir together flour, baking powder, salt, and baking soda.  With mixer on low speed, gradually add flour mixture to peanut butter mixture, beating well.,  If necessary, cover and chill about 1 hour for easier handling.  

3. Preheat oven to 375 degrees.  Shape dough into 1 inch balls. Roll in additional sugar.  Place about 2 inches apart on an ungreased cookie sheet.  Bake 10-12 minutes or until edges are firm.  Immediately press a chocolate kiss atop each cookie.  Cool on a cooling rack.  Makes approximately 40 cookies.

Orange or Anise Brownie Bites

Submitted by Nancy Preston
Just use your favorite brownie recipe that fills a 9-by-13-inch baking pan. Divide batter in two. Flavor using following instructions, then bake in two greased 8-inch square pans. (I used Duncan Heinz Chewy Fudge Brownie Mix.)

FOR ORANGE BROWNIES
Ingredients:
zest from 1 medium orange
zest from 1/2 large lemon
1 c. toasted walnuts

4 oz. cream cheese

3 T. butter

1 1/2 boxes (about 1 1/2 lbs.) powdered sugar

finely grated zest of 1 large orange

pinch of salt

1-2 T. frozen orange juice concentrate

Directions:
1. Add first three ingredients to brownie batter and mix until incorporated. Bake as usual; allow to cool.
2. To make frosting, simply cream together cream cheese and butter. Beat in remaining ingredients until frosting is desired consistency.

FOR ANISE BROWNIES
Ingredients:
6 to 7 T. butter
1 1/2 boxes (about 1 1/2 lbs.) powdered sugar
2 t. vanilla extract
5 t. anise extract
pinch of salt
2 to 3 T. half and half

Directions:
1. Bake brownies as usual; allow to cool.
2. To make frosting, beat together all ingredients except the half and half. Slowly add half and half until frosting is desired spreading consistency.

Homemade Girl Scout Thin Mints

Submitted by Bethany Paradise

Ingredients for Chocolate Wafers:
3 T. butter
1 egg white
1/4 c. brown sugar
pinch of Baking Soda
1/2 tsp. salt
1/4 c. cocoa powder
1/2 c. flour (plus 1/4 c.)
2 drops pure peppermint oil
Directions:
1. Combine all ingredients together. Add flour as needed, until dough is roll-able and not sticky at all. Roll verrrry thin. Cut into desired shapes. Bake at 325 for 4-7 minutes, or until cookies have firmed and browned slightly around edges. Remove from oven and cool.
Ingredients for Peppermint Buttercream Layer:
2 c. powdered sugar
4 T. melted butter
2-3 drops pure peppermint oil
1/2 tsp. heavy whipping cream
Directions:
1. Mix together until it becomes thick and easy to roll with a rolling pin. Roll until about 1/4″ thick. Cut into desired shape. Place atop cooled cookies. 
2. Place cookies into melted chocolate CANDIQUIK, spoon chocolate atop until fully covered. Remove and allow to dry on a piece of parchment paper. Makes about 30 cookies.


Note: Bethany suggests using real chocolate as opposed to CANDIQUIK. Simply melt chocolate in a double-boiler or a glass bowl over a pot of boiling water. Stir until it is fully melted. Dip cookies. (You can also add butter if you wish to the chocolate.)

Homemade Girl Scout Samoas

Submitted by Bethany Paradise


Ingredients:
2 sticks (1 cup) unsalted butter at room temperature
1 cup superfine sugar (or granulated)
1 large egg
1/2 teaspoon pure vanilla extract
1 teaspoon kosher salt
3 cups unbleached, all-purpose flour
Dipping Caramel (recipe follows)
1 cup unsweetened shredded coconut (available at health food stores)
12 ounces of chocolate chips (dark chocolate =samoa, milk chocolate =deLite)


Directions:

1. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Beat until light and fluffy. Add in egg and beat until well incorporated, scraping down the bowl, if necessary. Add in vanilla. Beat until smooth. With mixer on low, add in salt and flour. Mix until completely incorporated and dough is uniform. Pull dough together and shape into a cylinder with a diameter of about 2 1/2 inches. Wrap in parchment paper and freeze for at least 25 minutes.
2. Preheat oven to 350 degrees. Slice dough into 1/8 inch disks and place on baking sheets, about an inch apart. Once you have made 30 cookies, wrap up the cookie dough, freeze, and save for another time. Use a tiny circle shaped cookie cutter or a large round cake decorating tip to cut a hole in the center of each disk. Refrigerate for an additional 10 minutes. Bake for 8 minutes, or until crisp. Let cool completely.
3. Add coconut into the caramel. Warm the caramel in the microwave for about 10 seconds if necessary. Take cooled cookies and gently dip them completely in the caramel. Place on a parchment paper lined baking sheet. Freeze until set, about 5 minutes.
4. Melt chocolate in a microwave safe bowl in 30 second intervals, stirring well after each interval, until fully melted. Place the caramel coated cookies in the chocolate. Use a fork to pull them out of the chocolate and place them on a parchment line cookie sheet. Use the chocolate still on the fork to drizzle stripes over the top of the cookies. Refrigerate until set.

Dipping Caramel
Ingredients:
1 1/2 cups granulated sugar)
4 tablespoons corn syrup
6 tablespoons water
pinch of salt
6 tablespoons butter
6 tablespoons heavy whipping cream (DO NOT use plain whipping cream)
1 1/2 teaspoons pure vanilla extract


Directions:
1. In a heavy bottomed saucepan with high sides, combine sugar, corn syrup, water, and salt. Whisk until combined, and set over medium-low heat. Swirl the pan every now and then to help distribute the heat. Use can use a pastry brush dipped in water to brush the sugar crystals down the sides of the saucepan. When the sugar dissolves completely, raise the heat to medium. When it comes to a boil, watch very carefully for the bubbles to become more viscous (this means that the water has evaporated and that it is ready to go through the candy stages). As it is bubbling away, you want it to turn an amber color. When it does, remove the heat and, working quickly, use the spoon to scoop up a small amount of the candy and drop it into the small glass of water. If the blob turns hard like lollipop, then it is ready. If the blob is still soft, put the pan back on the heat. Keep testing until the candy is hard. Remove from heat.
2. Whisk in butter, 6 tablespoons of cream, and vanilla (Careful here, as the mixture should bubble violently for about 10 seconds). If the caramel isn’t smooth right away, return the pan to low heat and whisk until smooth.


Original recipe from blogs.babble.com/family-kitchen.

Five-Minute Fudge

Submitted by Kaye Sivori


Ingredients:
3/4 c. evaporated milk
1 2/3 c. sugar
1/2 t. salt
1 1/2 c. marshmallows (about 16 medium)
1 1/2 c. semi-sweet chocolate chips
1 t. vanilla
1/2 c. chopped nuts (optional)

Directions:
1. Combine milk, sugar, and salt in saucepan over medium heat. Bring to boil for 4 to 5 minutes (start timing as soon as mixture starts bubbling around edge of pan). Stir constantly. Add marshmallows, chocolate, and vanilla. Stir vigorously for 1 minutes or until marshmallows are completely melted.
2. Pour into buttered 8-inch square pan. Stir in 1/2 c. nuts. Let set before cutting into squares.

Georgia Cookie Candy

Submitted by Mary Beth Cheney
Original recipe by Paula Deen

Ingredients:
1 c. butter or margarine, softened
1 c. crunchy peanut butter
3 c. confectioner's sugar, sifted
1 1/2 c. graham cracker crumbs (1 1/2 packages)
1 1/2 c. semisweet chocolate chips (with butter to keep it soft)

Directions:
1. Line 13-by-9 inch pan with foil.
2. Combine butter, peanut butter, sugar, and graham cracker crumbs in food processor. Process until mixture forms a ball. Press into pan using hands or a spatula.
3. Melt chocolate chips in double boiler over simmering water or in a microwave-safe glass dish in the microwave for 1 minute on high (100%). Stir. If chocolate has not completely melted, microwave for 10 more seconds and stir again. Spread evenly over cookie layer with spatula. Chill for several hours. When ready to serve, allow candy to come to room temp before cutting into pieces. Store in airtight container in refrigerator.

Oreo Cream Balls

Submitted by Lezlie Zollinger
Ingredients:
8 oz. Oreo cookies (1/2 package)
8 oz. cream cheese
Melted chocolate (she recommends using candy melts so you can skip tempering the chocolate)

Directions:
1. Process cookies and cream cheese in a blender or food processor until well-blended.
2. Chill at least 10 minutes, and no longer than 20.
3. Roll into 1/2" balls. Chill again. Melt chocolate while filling is being chilled. Dip balls into chocolate.

Optional: Crush peppermint candies and sprinkle on top of finished chocolates for a Christmassy look.