Most Recent Recipes Below

• from Emily Rose Butler Robb Edmonds

Melt together

1 1/2 pounds of white chocolate

1/2 cup peanut smooth butter

Spread on parchment lined cookie sheet and spread as to the thickness/thinness you want.

Melt 1/2  pound of semi sweet chocolate.

Drizzle the dark chocolate over the white chocolate and peanut butter mixture and marble

(swirl with a knife!)

Refrigerate until cold and break into pieces.

From Auntie Dorothy Ralfs

1 pkg. Vanilla cookies made into crumbs

6 oz. Semi sweet choc. Melted

1/2 cup sour cream

1/4 cup cocoa

1/4 cup soft butter

1 cup icing sugar

1/4 cup rum chocolate sprinkles

Mix well and chill in fridge.

Roll in small balls which you then roll in chocolate sprinkles.

Ingredients:

6 oz. Pkg. Chocolate chips

4 1/2 tbsp. Evaporated milk.

Melt chocolate chips over hot water and stir until smooth. Add milk and mix until glossy.

For Raisin Clusters:

Add 1 cup seedless raisins to above chocolate mixture. Drop by tsp. onto waxed paper.

For Nut Clusters:

Add 1 cup unsalted nuts to above chocolate mixture.

For Stuffed Dates or Prunes:

Fill pitted dates or soft prunes with the above chocolate mixture. Let stand until firm. Makes about 48 filled dates or prunes.

Ingredients:

2 bars McIntosh Toffee

1 tbsp. Milk

1 tbsp. Butter

Melt toffee, milk and butter in top of double boiler until melted.

Remove from heat and add 2 cup corn flakes and ¾ cup shredded coconut.

Shape into balls or drop by tsp. Let set.