Truffles

Simply sensational truffles
INGREDIENTS:
2 1/2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, divided
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
Suggested coatings: chopped PLANTERS COCKTAIL Peanuts, multi-colored sprinkles

DIRECTIONS:
1 - Melt 8 of the chocolate squares as directed on package; set aside. Beat cream cheese in medium bowl with electric mixer on medium speed until creamy. Add melted chocolate; mix well. Cover. Refrigerate 1 hour or until firm. Meanwhile, cover baking sheet with waxed paper.
2 - Shape chocolate mixture into 36 balls, using about 2 tsp. for each ball. Place in single layer on prepared baking sheet.
3 - Melt remaining 12 chocolate squares as directed on package. Dip chocolate balls, one at a time, in melted chocolate. Return to baking sheet. Sprinkle with suggested coatings. Refrigerate until chocolate is firm. Store in tightly covered container in refrigerator.


BAKER'S Easy Chocolate Truffles



INGREDIENTS:

1 (8 ounce) package PHILADELPHIA
Cream Cheese
3 cups powdered sugar
12 (1 ounce) squares BAKER'S Semi-
Sweet Baking Chocolate, melted 1 1/2 teaspoons vanilla
Suggested coatings, such as ground
PLANTERS Walnuts, unsweetened cocoa,
powdered sugar and/or BAKER'S ANGEL
FLAKE Coconut

DIRECTIONS:
1. Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually add sugar, mixing until well blended.
2. Add melted chocolate and vanilla; mix well. Refrigerate 1 hour or until chilled.
3. Shape into 1-inch balls. Roll in walnuts, cocoa, powdered sugar or coconut. Store in refrigerator.

Chocolate Peanut butter truffles



INGREDIENTS:
1 (8 ounce) package BAKER'S Semi-Sweet Baking Chocolate
1/2 cup peanut butter
1 (8 ounce) tub COOL WHIP or COOL WHIP Extra Creamy Whipped Topping, thawed
1/4 cup powdered sugar

DIRECTIONS:
1. Microwave chocolate in large microwaveable bowl on HIGH 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted.
2. Stir in peanut butter until well blended. Cool to room temperature. Gently stir in whipped topping. Refrigerate 1 hour.
3. Scoop peanut butter mixture with melon baller or teaspoon, then shape into 1-inch balls. Roll in sugar. Store in tightly covered container in refrigerator.

Cakes

Angel food cake



INGREDIENTS:
12 eggs
1 1/4 cups confectioners' sugar
1 cup all-purpose flour
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1 cup sugar

DIRECTIONS:
1 - Separate eggs; discard yolks or refrigerate for another use. Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups. Place in a mixing bowl; let stand at room temperature for 30 minutes.
2 - Meanwhile, sift confectioners' sugar and flour together three times; set aside. Add cream of tartar, extracts and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. Fold in flour mixture, 1/4 cup at a time. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing cake from pan.


Pink Cake



INGREDIENTS:
1 (18.25 ounce) package white cake mix
1 (3 ounce) package strawberry flavored gelatin
2 tablespoons all-purpose flour
1 (10 ounce) package frozen strawberries, thawed and drained
1/2 cup vegetable oil
4 eggs

DIRECTIONS:
1 - Preheat the oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch bundt or tube pan.
2 - Combine the cake mix, gelatin, flour, eggs and thawed strawberries. Beat at medium speed of an electric mixer for 3 minutes. Add the oil and beat for one more minute.
3 - Pour batter into the prepared pan.
4 - Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Let cake cool before frosting or serving.


Ice Cream Cake



INREDIENTS:

(10 inch tube pan) angel food cake
2 quarts strawberry ice cream, softened
4 cups confectioners' sugar
8 ounces cream cheese
1/2 pint fresh strawberries

DIRECTIONS:
1 - Slice prepared Angel Food cake in half horizontally. Spread softened strawberry ice cream on bottom layer. Put top layer on top the ice cream. Freeze cake for 45 minutes to an hour.
2 - Mix cream cheese and confectioner's sugar until light and fluffy.
About 15 minutes before serving, remove cake from freezer and spread the cream cheese mixture over top and sides.
3 - Garnish with fresh strawberries.

Cookies

Chocolate Chip Cookies in a Jar



INGREDIENTS:
1 2/3 cups all-purpose flour
3/4 teaspoon baking soda
1/2 cup white sugar
2 cups semisweet chocolate chips
1/2 cup packed brown sugar

DIRECTIONS:
1 - Combine the flour, baking soda, white sugar, and the chocolate chips. Place 1/2 of the mixture in a clean quart sized glass jar, and pack firmly. Place the brown sugar on top, again packing firmly. Place the remaining flour mixture on top. Cover with a lid.
2 - Attach an index card with the following directions: Empty contents of jar into a large bowl. In separate bowl combine 3/4 cup of butter, 1 1/2 eggs, and 1 teaspoon vanilla. Beat until creamy. Add to dry mixture. Drop by tablespoonful onto an ungreased cookie sheet, and bake in a preheated 375 degrees F (190 degrees C) oven for 8 to 10 minutes.


Cake mix Cookies



INGREDIENTS:
2 eggs
1 (18.25 ounce) package white cake mix
1/2 cup vegetable oil

DIRECTIONS:
1 - Mix together cake mix, eggs and oil in a large bowl.
2 - Make little balls with the dough and set on ungreased cookie sheets.
3 - Bake at 350 degrees F (175 degrees C) for 4 - 10 minutes.


Chocolate Macadamia Nut and White Chocolate Chip Cookies

INGREDIENTS:
2 (1 ounce) squares unsweetened chocolate
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1 cup white chocolate chips
3/4 cup chopped macadamia nuts

DIRECTIONS:
1 - Preheat oven to 350 degrees F (180 degrees C). Lightly grease cookie sheets or line with parchment paper.
2 - Melt unsweetened chocolate in top of double boiler or hot, not boiling water. Remove from heat; let cool.
3 - Cream butter, melted chocolate and sugar in large bowl until blended. Add egg and vanilla; beat until light. Blend in flour, baking soda, chocolate chips and macadamia nuts.
4 - Drop dough by rounded teaspoonfuls 2 inches apart onto prepared cookie sheets. Bake 10 to 12 minutes or until firm. DO NOT OVERBAKE. Remove to wire racks to cool

Pumpkin Cookies

INGREDIENTS:
1/2 cup shortening
1 cup white sugar
1 cup pumpkin puree
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 1/2 cups chips or Rasins, nuts or nothing if you choose

DIRECTIONS:
1 -- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, cream the shortening and sugar. Stir in the pumpkin and vanilla.
2 -- Sift together the flour, salt, baking soda, baking powder, and cinnamon; stir into the creamed mixture. Then mix in the butterscotch chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.
3 -- Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool for a minute on cookie sheets before transferring to wire cooling racks.