Carmel Puff

Carmel Puff

18 carmels

2 Tbls Heavy Cream

12 oz jar marshmallow creme

Melt carmel and heavy cream over low heat until smooth.

Fold in Marshmallow Creme.

WHITE CHOCOLATE LEMON TRUFFLES

White Chocolate Lemon Truffles 

Makes 2-3 dozen

⅓ cup plus 1 tablespoon heavy cream
grated zest of 1 lemon
9 ounces best-quality white chocolate, very finely chopped
pinch salt
4 tablespoons (½ stick) unsalted butter, cut into ¼-inch cubes
2 teaspoons lemon juice
½ cup granulated sugar

1. In a small, heavy, nonaluminum saucepan, combine heavy cream and lemon zest. Heat on medium heat until cream comes to a simmer, stirring occasionally. Remove from heat. Cover tightly and allow to stand 20 minutes at room temperature.

2. Meanwhile, combine white chocolate, salt, and butter in a medium heatproof bowl. When cream has stood 20 minutes, remove cover. Reheat the cream mixture over medium heat, stirring occasionally, until it reaches a simmer again. Strain cream through a fine-meshed strainer into the white chocolate mixture. Press down on the lemon zest left in the strainer to extract all of the liquid from it.

3. Melt the chocolate mixture in a large heatproof bowl set over a saucepan of almost-simmering water, stirring frequently, until just it’s just over half melted. Remove it from the heat and the hot water. Continue stirring until the mixture is completely melted and smooth. (Note: White chocolate, even of excellent quality, can be stubborn about melting. If there are small lumps of white chocolate in your truffle base, transfer the truffle base to a food processor fitted with a steel blade; process at high speed just until smooth.) Stir in lemon juice. Chill at least 4 hours.

4. Using a small cookie scoop or a spoon, form balls of about 1 inch diameter from the cold truffle base. Roll in granulated sugar until well-coated. Continue until all base is used.

5. Store truffles airtight in refrigerator for up to one week; freeze for longer storage. To serve, remove from refrigerator 15 to 20 minutes prior to serving time.

Country Breakfast Pie

1 Roll Sausage cooked, crumbled, drained
9 inch pie shell
1 & 1/2 cup grated swiss cheese
1/4 cup chopped bell pepper
1/2 cup Red bell pepper
3 tbsp chopped onion
4 eggs lightly beaten
1 cup light cream

Prepare pie shell.  Mix cheese and sausage, sprinkle in shell. Lightly beat eggs in bowl. Combine remaining ingredients and add to egg mix.  Pour in shell. Bake 375 F for 40- 45 minutes. Cool on rack 10 minutes. 6-8 servings.

Crack my way.

Home~made Crackers
Have fun and try new flavors too

1 Cup all purpose Flour
1 teaspoon baking powder
1/4 teaspoon season salt
1/8 teaspoon *pepper
5 tablespoons butter
1/4 cup half &half cream

Stir together all dry ingredients. Using 2 knives or a pastry blender, cut in butter until crumbly. Stir in all the half and half.  On lightly floured surface, knead dough gently for 10-12 strokes.  Roll out to 1/4 inch thick. Cut with floured cookie cutters. Bake about 10 minutes at 400 degree F. Split crackers open. With cut sides up, bake an additional 5-7 minutes  until golden brown.

*  you can substitute poultry seasoning, chili powder, garlic powder, powdered cheese, or any other seasoning you prefer  instead of the pepper.