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1/2 cup seedless raspberry preserves
2 tablespoons raspberry liqueur
8 ounces semisweet chocolate
6 tablespoons butter
10 ounces chocolate-flavor candy coating -- cut up
rolled fondant ribbons
candied violets -- melted
vanilla-flavor candy coating -- optional
COMBINE preserves and liqueur in a blender container or food processor bowl. Blend or process till smooth. Melt chocolate and butter in a heavy, medium saucepan. Cool to room temperature.
WHISK raspberry puree into chocolate mixture. Pour into a shallow bowl; refrigerate 3 hours or till firm. Shape into 1-inch balls. Chill till firm.
MELT candy coating in a heavy saucepan over low heat. Cool slightly. Dip each chocolate ball into melted coating. Place on a tray lined with waxed paper. Decorate tops with fondant ribbons, candied violets, or drizzled candy coating. Store in an airtight container in the refrigerator.
Makes about 30.
Nutrition facts per piece: 126 calories, 8 g total fat (6 g sat, fat), 6 mg cholesterol, 24 mg sodium, 15 g carbohydrate, 0 g dietary fiber, 1 g protein
Notes: Divinely rich and creamy, these truffles have delightful berry flavor
"BH&G Holiday Cooking 1997"
Ratings : Points 0-10 3 - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 60 Calories; 5g Fat (65.3% calories from fat); trace Protein; 5g Carbohydrate; 0g Dietary Fiber; 6mg Cholesterol; 24mg Sodium. Exchanges: 1 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Raspberry Vinaigrette - Pete and Pat Marsh
Recipe By :Pete and Pat Marsh 8/97
Serving Size : 1 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 quart fresh raspberries -- (1#)
1 1/4 cups white vinegar
1 1/2 cups sugar
Put berries in a jar and pour the vinegar over. Let stand for 6 days, shaking up once a day.
At the end of the 6th day, strain the mixture to remove solids.
Bring liquid to a boil adding the sugar and tasting for sweetness before adding the whole amount of sugar.
Boil for 1 minute or so.
Pour in cruet or empty, cleaned salad dressing bottle.
Made about 1 1/4 salad dressing bottles.
Pete likes best on fresh spinach leaves and sliced almonds. Much better than commercial dressings.