Butter Roasted Carrots

I originally found a version of this recipe for butter roasted carrots on Pinterest.  Having made it several times, I think I’ve finally got the recipe adjusted just for me. Ingredients: 2 cups (2-inch) diagonally cut and peeled carrots, or a bag of baby carrots 1 tablespoon butter, melted 1 teaspoon olive oil 1/4 teaspoon Read More …

Buttermint Twists

These melt-in-your mouth buttery mints are best made ahead and stored in your refrigerator. Ingredients: 1/2 cup butter, softened 5-1/4 cups powdered sugar 3 tablespoons heavy whipping cream, or half and half 1 teaspoon peppermint extract 2-3 drops red food coloring 1-2 drops green food coloring powdered sugar Instructions: Beat butter in large bowl at Read More …

Amazingly Easy Devil’s Food Cake

I’ve been trying to make an effort recently to make some of the recipes I’ve been pinning to my recipes to try pinboard.  That way I can either move them to my recipes tried and loved pinboard for keeps, or remove them.  The other night, I decided to try a recipe for making a boxed Read More …

Amaretto-Chocolate Cream Truffles

This recipe for Chocolate-Dipped Truffles with Amaretto-Chocolate Cream Centers comes to you from the Nov. 1979 issue of Cuisine.  The recipe makes about 3 dozen. Ingredients: 1 cup whipping cream 10 oz. semisweet chocolate, finely chopped 3 tablespoons unsalted butter, cut into small pieces 1/4 cup amaretto 1/8 teaspoon almond extract 2 oz. milk chocolate Read More …

Almond-Chocolate Cream Truffles

This recipe for Almond-Chocolate Cream Truffles comes from the Nov. 1979 edition of Cuisine Magazine. It makes 4 1/2 dozen truffles. Ingredients: 1 cup whipping cream 10 oz. semisweet chocolate, finely chopped 3 tablespoons unsalted butter, cut into small pieces 1-1/4 cups coarsely chopped toasted unblanched almonds (about 6 oz.) 1 to 1-1/2 pounds semisweet Read More …

Coconut Cream Truffles

This recipe for truffles comes from the November 1979 issue of Cuisine. Ingredients: 3/4 cups whipping cream 10 oz semisweet chocolate, finely chopped 1/4 cup unsalted butter, cut into small pieces 1 can (9 oz) coconut cream 1 to 1-1/2 pounds chocolate coating 2 cups shredded fresh coconut or unsweetened flake coconut Instructions: Heat cream Read More …

Peach Pecan Amaretto Preserves

This recipe for Peach Pecan Amaretto Preserves with Golden Raisins is amazing.  This recipe takes quite a while, especially if you wait the 2 weeks for the preserves to mellow before you eat it, but the final product is well worth the work.  As a head’s up – this recipe took me about 2-1/2 hours Read More …