Wilson Family Sauce For English Plum Pudding

2 c  Light brown sugar
3    To 4 tb. cornstarch
3 c  Water
2 T  Butter
2 t  Vanilla or
2 t  Favorite flavoring*
1    Lemon,juice of
1 c  Marshmallows

*Brandy, rum or whiskey, for instance.

Combine brown sugar and cornstarch in a saucepan.  Add the water and
butter.  Stir over medium heat until the mixture boils, then cook
until mixture clarifies and thickens slightly, about 3 to 5 minutes.

Remove from heat and stir in the flavoring, lemon juice and
marshmallows.

Serve hot over plum pudding.

White Chocolate-Coconut Truffles

30 Servings

4 T  (1/2 stick) butter,Unsalted
8 oz White chocolate,finely chop
1 c  sweetened coconut, Shredded divided
1    Large egg yolk, at room temperature
2 T  Coconut liqueur (or light rum)
1/2 t  Vanilla extract

Melt the butter in a heatproof bowl over very hot, not simmering,
water. Add the white chocolate and melt, stirring occasionally, just
until smooth. Remove from the heat and whisk in 1/4 cup of the
coconut, the egg yolk, coconut liqueur, and vanilla. The mixture may
separate, but keep whisking and it will come together. Cover tightly
with plastic wrap and refrigerate until firm, at least 3 hours or
overnight. Using a melon baller, scoop up the mixture and roll into
1-inch balls. Roll each ball in the remaining coconut, pressing the
coconut on so it will adhere. Refrigerate until ready to serve. (The
truffles can be prepared up to 3 days ahead, tightly covered, and
refrigerated, or frozen for up to 1 month. Makes about 30 truffles.

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White Chocolate-Coffee Truffles

6 Servings

3/4 c  Whipping cream
1 T  espresso (or coffee), Instant powder
14 oz White chocolate, very finely chopped
2 T  Kahlua
Dipping chocolate
1 lb White chocolate, very finely chopped
2 t  Vegetable oil
3 T  Chocolate covered coffee beans, very finely chopped

1. To make the truffles: In a medium saucepan, bring the cream and
espresso powder to a boil.  pour over the chocolate and whisk until
completely melted.  whisk in the Kahlua. Refrigerate until completely
chilled and firm.

2. With a tsp, place pieces of the chocolate onto a foil-lined baking
sheet.  Refrigerate to firm; roll into balls and refrigerate again for
about 30 minutes.

3. To prepare the dipping chocolate: In the top of a double boiler
set over hot water, place the chocolate and oil. stir until almost
melted. Remove the top of the double boiler from the heat and stir
until the chocolate has completely melted.  continue to stir until
the chocolate has cooled and reaches a temperature of 90 degrees.

4. Prepare 2 baking sheets by lining with aluminum foil.  Dip each
candy center in the melted chocolate, shake off the excess and place
on the baking sheet.  When you have dipped a row of candies, top each
with a little of the chocolate- covered coffee bean.  Before each
dipping, stir the chocolate vigorously with your fingers.  If the
centers become too soft, chill for about 30 minutes.

5. Let the candies set for about 2 hours before storing in
refrigeration. If the centers start to come through the bottoms of
the chocolates, as often happens with soft mixtures, dip the bottoms
again in melted and cooled chocolate.

—

White Russian Truffles

6 Servings

1 3/4 lb Milk chocolate, divided
1 c  Whipping cream
1/4 c  Kahlua

1.   Chop finely 1 lb of the chocolate.  Melt in a double boiler to
120 degrees.  Measure the cream into a 3-quart saucepan and bring
just to the boil.  Remove from the heat and cool to 120 degrees.  Add
the chocolate to the cooled cream and stir until the mixture is
smooth.

2.   Stir the Kahlua into the chocolate, mixing well.  scrape onto a
baking sheet and refrigerate until firm.

3.   Finely grate the remaining 3/4 lb of the chocolate.  (This is
easiest to do using the grater blade of a food processor.) Remove the
filling from refrigeration and form into small rough balls.  Place on
a baking sheet lined with wax paper.

4.   Roll the truffles in the grated chocolate, pressing gently to
adhere.

5.   Refrigerate overnight.  Remove from refrigeration 15 minutes
before serving.  Note:  these truffles do not hold well at room
temperature.

Whipped Yams And Winter Squash Casserole

8 Servings

2    Acorn squash,large,baked 1hr
2    Yams,large,baked
1/2 c  Orange juice,fresh
Cinnamon,ground
Nutmeg,grated

1. Preheat oven to 350′. Scoop squash from skin. Place in a large
mixing bowl or food processor. Remove yam flesh from skin and add to
squash. Whip or mash together, incorporating maple syrup and orange
juice.

2. Place mixture in casserole and dust with cinnamon and nutmeg to
taste. Bake for 20 to 30 minutes.

Very Rich, Very Thin Chocolate Lace Cookies

36 Servings

1/4 lb Butter-1 stick
2    Chocolate-unsweetened
Egg-slightly,Beaten
1/4 t  Salt
1/2 t  Vanilla
1/2 t  Baking powder
1/2 c  Flour
1 1/2 c  Sugar

Melt the butter and chocolate in the top of a double boiler. Combine
with egg and rest of ingredients. Drop by scant teaspoonfuls on greased cookie sheets. The finished cookies will be 3 to 4 inches in diameter so
space them accordingly.

Bake in preheated oven of 325 for about 12 minutes. Watch carefully
to prevent burning.  When nearly cool, remove from the cookie sheet
with spatuala. (I use the metal type.Hint-press under the cookie with
pressure against the sheet and they remove easily without crumbling)
Place on racks to cool completely.

Very Old Fudge

6 Servings

2 c  White sugar
1/2 c  Corn syrup
1/2 c  Milk (or cream)
1 t  Butter
1 t  Vanilla

Mix the first 4 ingredients, stirring occasionally. Boil until soft
to medium ball stage. Cook, add vanilla and beat with a wooden spoon
until stiff. Add nuts and cherries if desired. For chocolate fudge,
add 2 tbls. cocoa.

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