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  • 5/2 Nat'l Truffle Day - 1

    From Dave Drum@1:18/200 to All on Wed May 1 18:13:50 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Raspberry Truffle Brownies
    Categories: Cakes, Brownies, Chocolate, Fruits
    Yield: 5 Dozen

    1/2 c Butter
    1 1/4 c Semisweet chocolate chips
    2 lg Eggs
    3/4 c Brown sugar; packed
    1 ts Instant coffee crystals
    2 tb Water
    1/2 ts Baking powder
    3/4 c Flour

    MMMMM--------------------------FILLING-------------------------------
    1 c Semisweet chocolate chips
    8 oz Cream cheese; softened
    1/4 c Confectioners' sugar
    1/3 c Seedless red raspberry jam

    MMMMM---------------------------GLAZE--------------------------------
    1/4 c Semisweet chocolate chips
    1 ts Shortening

    In a heavy saucepan, melt butter and chocolate chips
    over low heat. Cool slightly. In a large bowl, beat
    eggs and brown sugar. Dissolve coffee crystals in
    water; add to egg mixture with melted chocolate. Mix
    well.

    Combine baking powder and flour; stir into chocolate
    mix. Spread in a greased 9" square baking pan. Bake
    at 350ºF/175ºC for 30-35 minutes or until brownies test
    done. Cool.

    For filling, melt chocolate chips; cool. In a mixing
    bowl, beat cream cheese until fluffy; add confectioners
    sugar and jam. Stir in melted chocolate; spread over
    cooled brownies.

    For glaze; melt chocolate chips and shortening. Drizzle
    over filling. Chill before cutting.

    Store in the refrigerator.

    Source: Country Woman, Collector's Edition, 1st Prize

    From: http://www.recipesource.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... "If men were angels, no governemnt would be necessary." -- James Madison --- MultiMail/Win v0.52
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:124/5016 to All on Fri May 2 05:15:28 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Haroseth Truffles
    Categories: Candy, Nuts, Fruits
    Yield: 24 servings

    1 tb Pomegranate juice; more as
    - needed
    4 g Ground cinnamon (1 ts)
    186 g Pitted dates (3/4 c); coarse
    - chopped
    180 g Dried apricots (1/2 c);
    - coarse chopped
    38 g Dried cherries (1/4 c)
    33 g Raw sliced almonds (1/4 c)
    66 g Raw pistachios (1/2 c)
    76 g Unsweetened shredded coconut
    - (1 c)

    In a small bowl, combine the pomegranate juice and
    cinnamon.

    Combine the dates, apricots, cherries, almonds, and
    pistachios in the bowl of a food processor fitted with
    the blade attachment. Pulse together until mixture is
    coarsely combined. Add the cinnamon-juice mixture and
    process until the mixture forms a smooth, sticky paste.
    Add more juice, a teaspoon at a time, if the paste does
    not stick together.

    Spread the coconut flakes on a large plate or jelly roll
    pan. Roll the dough, 1 heaping tablespoon at a time into
    a ball; roll in the coconut to coat evenly. Store in an
    airtight container at room temperature.

    By: Melissa Clark

    Yield: About 2 dozen

    RECIPE FROM: https://cooking.nytimes.com

    Uncle Dirty Dave's Archives

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