Truffle demonstration by Erick Hansen

Truffle molds: silicone or thick, clear plastic (his were a thick, commercial grade where tapping won't break them)

To achieve the colorful, drizzle effect on the outer shell of truffles, Erick melted white chocolate and added an oil based, orange food coloring (powdered works better than liquid form). Water based coloring like gels and food coloring will harden the chocolate. Chocolate is already oil based. Oil and water do not mix!

For this batch, he made orange flavored truffles, so he used an orange and white drizzle for the shell. He used a pastry bag and drizzled over the molds.



Type of chocolate to use:

He used Guittard wafers (this brand produces chocolate in a nut-free facility), which are preferred over chips. Chips and wafers have distinct tastes. Wafers win here.

Milk chocolate wafers for the outer shell, white chocolate wafers for drizzle and semi-sweet chocolate wafers for the truffle filling.

Dark chocolate is used traditionally.



Tips on melting the chocolate:



Incrementally melt in microwave. 

Or use a double boiler.

Milk fat affects the melting of the chocolate (must be tempered) and sugar content affects taste. He prefers milk chocolate for the shell and semi-sweet for the truffle filling.



Tips on thinning out outer shell chocolate: use paramount crystals, which is a food-grade wax. 1-2 tbsp or eyeball until it is like cake batter thick.



Next, after drizzling over the molds, he used a bench scraper to scrape off excess drizzle between the wells of the mold. He then filled each well of the mold with the melted, tempered milk chocolate. Working quickly, he used a wooden spoon to fill the well with chocolate and turning the spoon to prevent/reduce spilling and overfilling wells. 



After wells were filled, he tapped the entire mold on the counter to get out any air bubbles. This prevents any bubbles/small craters forming on the outside of the shell. 



Then he inverted the molds over the bowl of melted milk chocolate to dump out the excess chocolate and letting the shells set in the fridge. Making the shells is the hardest part of truffle making.



For the truffles, he used a ratio of 1 pound of wafers to 1 cup of heavy cream. He prefers Costco heavy cream, but any cream will do. He used 2 lb chocolate to 2 cup cream for the truffles tonight.

Incrementally melt in microwave (about 45 sec at a time) or melt in double boiler. Another method suggested by Erin Lopez was to heat the cream to hot and then take off stove and dump the chocolate in, let it sit for 10 minutes, and then stir to combine the cream and the melted chocolate. 



Once the chocolate is melted, you may add any flavoring to it. He used LorAnn Professional Kitchen Bakery Emulsion and LorAnn Gourmet products. For the orange flavor, it is LorAnn Gourmet and the product was a small, .125 oz vial. Dump the entire vial into the mixture (for the 2 lb chocolate : 2 C cream). Incorporate well. He then placed truffle chocolate into a pastry bag. You can also make free handed truffles by piping directly to a parchment lined baking sheet. He filled the wells of the mold, only to 3/4 full so that he can cap off the truffle with the shell chocolate. 



After filling with truffle chocolate, he tapped the mold to let chocolate settle in the wells. Clean in-between wells of mold using bench scraper to make capping less messy and easier to release truffles.



Pour the shell chocolate on top of each well in the mold, tap mold, and scrape off excess with bench scraper, making sure wells are filled evenly.



Place in freezer to set faster until sides of chocolate seem to pull from the side. He left them for about 5-10 minutes. 



Release by tapping mold upside down, whatever comes out is set. Place any unreleased truffles back in freezer for a few more minutes.



With the excess truffle chocolate, Erick mixed in rice krispies cereal. He suggests cinnamon toast flavored cereal and even potato chips! You can be creative with extra truffle chocolate.



Free handed truffles can also be rolled in cinnamon or cocoa powder. Lots of ways to dress them up if desired.



Extra tips:

Hand dipped chocolates (his specialty during Christmas time) and how to prevent a puddle at the bottom of your candies.

He uses a Wilton dipping spoon and fork. Another method is to place dipping chocolate on a slab of marble and temper the chocolate using three fingers, going in circles. Then add your center and coat the center with chocolate. Once coated, lift candy and shake twice, then place on parchment, lift off fingers gently and you can do a little design with excess chocolate dripping from fingers. 

Top tips from a Professional Baker on fruit pies

Top tips from a Professional Baker on fruit pies

FOOD 52  https://food52.com/blog/17321-a-professional-baker-s-tips-for-baking-pies-smarter-not-harder  

1) Make your own Pie Dough Mix ahead of time up to months in the freezer. Icy ingredients create an extra flaky crust

2) Stock up on the dough itself. Make the dough ahead of time and freeze up to two months.

3) Crimp and store your homemade crusts in disposable tins

4) Rustic Crostata style: no tin, fill a rolled out circle of crust dough and pinch and ruffle edges inward to form a crust.

5) Make streusel ahead of time.

6) Basic fruit Pie formula: 5 cups of fruit to 1/2 C sugar to 1/4 C cornstarch to 1 big pinch of salt. Play with the sugar part especially if your fruit is tart

7) Low Maintenance fruit: Blueberries, blackberries, raspberries. Sturdy fruits like pears and apples can be roasted or sautéed or poached to intensify flavor or change the texture.

8) Chess pie or custard based pie: you can prepare the filling up to five days in advance and store in the fridge. Par bake crust up to one day ahead. When ready to bake, whisk well and pour into crust and bake until center jiggles.

9) Anytime something seems off with the dough, stick it in the fridge and come back in 30 minutes. Let the dough relax and hydrate in the fridge.

10) Sheet pans are just as important as pie tins. Fruit pies on the bottom rack first (to encourage bottom crust to brown) then move to top rack toward the very end to encourage the streusel to crisp.

11) Know what done looks like. Crust color at edge and sides should be golden brown and not at all raw. For fruit pies, look for thick slow bubbles on top. If bubbling over, it’s gone too far. For chess pies, look for slight puff of the custard and a lazy shimmy in the center when shaken. If it’s puffing dramatically, it’s gone too far.

12) Cooling time is critical. Fruit pies need a lot of time to cool, ideally 3-4 hours. Chess pies take a couple of hours. If it’s warm to the touch, don’t cut into it!

Easy OREO Truffles

By Kraftrecipes.com

Prep Time: 20 min.                
Total Time: 1 hr.

Makes 48 Truffles

Ingredients:

36 OREO Cookies, finely crushed, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted

Method:

Reserve 1/4 cup cookie crumbs. Mix cream cheese and remaining cookie crumbs until blended; shape into 48 (1-inch) balls. Freeze 10 min.
Cover rimmed baking sheet with waxed paper. Dip cream cheese balls in melted chocolate; place on prepared baking sheet. Sprinkle with reserved cookie crumbs.
Refrigerate 1 hour or until firm.

By Anne-Catherine

Ingredients per person:

2 eggs
1.8 ounce of Chocolate
2 tbsp powder sugar

Method:

·         Separate egg whites from yolks. Set the yolks aside to use later.

·         Whip whites until a very stiff texture

·         Slowly melt the chocolate

·         Add the yolks to the chocolate (careful not to cook the yolk)

·         Add powder sugar to the chocolate and yolk mix

·         Incorporate softly and slowly the chocolate preparation to the egg whites

·         Chill in the fridge for at least 8 hours before serving

·         Warning, don't conserve the mousse more than 48 hours

Pumpkin Lasagna Dessert

Submitted by Daneen Sales

"I had a great many requests for this recipe after the Ward Christmas Party so here it is!"

Crust layer:

• 1 package Pecan Sandies smashed (I put them in a ziploc and roll over them with a rolling pin).  You can substitute 2 cups flour and 3/4 cup chopped pecans if you so desire.
• 1/2 cup butter softened

Cream Cheese Layer:

• 12 oz cream cheese - softened
• 1 1/2 cups powdered sugar
• 1 1/2 cups Cool Whip

 Pumpkin layer:

• 2 1/2 cups milk
• 3 small packages white chocolate instant pudding (I used vanilla and liked it better).  The one at the party was vanilla pudding.
• 1 (15 oz) can pumpkin (NOT pie filling)
• 1 cup Cool Whip
• 2 heaping teaspoons pumpkin pie spice

Topping:

• 1 cup Cool Whip
• 1/2 cup chopped pecans

Instructions:

Preheat oven to 350 degrees.  In a medium bowl, combine pecan sandies and butter.  Press mixture into the bottom of a sprayed 13x9 baking dish.  Bake for 15 minutes.  Allow to cool completely.

In a medium bowl, mix cream cheese and powdered sugar.  Add 1 cup Cool Whip and spread on top of the cooled crust.

In a large bowl, mix milk, pudding mixes, pumpkin and pumpkin pie spice until smooth.  Spread on top oc cream cheese mixture.

Spread another cup of Cool whip on top and sprinkle with pecans.

Chill for at least 3 hours until set.

Chocolate Cream Roll

Shared by Jennifer Zhang

Ward Christmas Party 2015

(serves 10)

1/2 cup flour

1/4 cup cocoa powder

1 tsp. baking powder

1/4 tsp. salt

4 eggs, separated

3/4 cup sugar, separated

1 tsp. vanilla

2 Tb. water

Grease a rimmed cookie sheet pan (10 x 15).  Put parchment paper over it and press the it to the pan, especially in the corners.  In a small bowl, combine flour, cocoa powder, baking powder and salt.  Carefully crack eggs and put the egg whites in a large bowl.  Be very careful to not get any yolk in the mixture or it won't rise when you beat them.  Put the egg yolks in another large bowl.  With a hand mixer, beat the egg whites until foamy.  Continue beating and gradually add 1/2 cup sugar.  Beat until it is stiff.  Rinse the beaters and beat the egg yolks until thick (about 3 minutes).  Continue beating and slowly add remaining 1/4 cup sugar.  Add vanilla and beat again.  Stir in water.  Gradually, fold flour mixture into egg yolk mixture.  Fold in egg whites.  Pour into pan and spread the mixture so it covers the whole pan.  Bake at 350 degrees for 14 minutes.  While it is baking, take a thin, flour sack towel and evenly coat it with powdered sugar the same size as your cake.  The cake will not stick to the towel if there is powdered sugar on it.  When the cake is done, turn the pan upside down on to the powdered sugar towel.  Take off the parchment paper and roll up (with the towel) from the short end and put it on a cooling rack.  Let it completely cool until you unroll it and are ready to put the filling on it.

Filling

2 egg whites

1/4 cup sugar

1/4 cup brown sugar

1 1/2 sticks butter, room temperature, cut into 1 Tb. increments

1/2 tsp. vanilla

pinch of salt

Put a cup or 2 of water in a pot.  It should just cover a little of the bottom of the pot.  Bring it to a simmer.  Carefully crack the eggs and put the egg whites (reserve the yolks for another dessert) in a pot that is smaller than the pot on the stove and nestle that pot on top of the other one (like a double broiler).  Add the sugars and whisk for 5 minutes so the sugar dissolves and it becomes warm.  Immediately put the mixture in a stand up mixer (with the whisk attachment )and beat it on low for 1 minute.  Then increase the speed to high and mix for 9 more minutes.  It should fluff up.  Take off the whisk attachment and put on a paddle attachment.  Turn the mixer on medium and add in 1 Tb. of butter at a time.  After adding it in, wait for 10 seconds and add the next one in.  Add the salt and vanilla and mix again.

Frosting

1/4 cup butter

1/4 cup cocoa

1 1/2 cups powdered sugar

1/8 tsp. salt

1 tsp. vanilla

1 1/2 Tb. milk

Put all the ingredients in a medium bowl and beat with a hand mixer.

Unroll the cake.  Spread the filling over all of it.  Roll it up again, put it on a serving platter and frost it.  Refrigerate.

Slow Cooker Hot Fudge Sundae Cake

      1 cup all-purpose flour
   1/2 cup granulated sugar
      2 tablespoons baking cocoa
      2 teaspoons baking powder
   1/2 teaspoon salt
   1/2 cup milk
      2 tablespoons vegetable oil
      1 teaspoon vanilla
   1/2 cup chopped nuts
   3/4 cup packed brown sugar
   1/4 cup baking cocoa
1 1/2 cups hot water

Step 1
Spray inside of 2 to 3 1/2 quart slower cooker with cooking spray.  Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder, and salt in a medium bowl.  Stir in milk, oil, and vanilla until smooth. Stir in nuts. Spread batter evenly in slow cooker.

Step 2
Mix brown sugar and 1/4 cup cocoa in small bowl. Stir in hot water until smooth. Pour evenly over batter in slow cooker.

Step 3
Cover and cook on high heat setting for 2 to 2 1/2 hours or until toothpick inserted in center comes out clean.

Step 4
Turn off slow cooker.  Let cake stand uncovered 30 to 40 minutes to cool slightly before serving.  Spoon warm cake into dessert dishes. Spoon sauce over top.

Butter Brickle Peach Cobbler

* Recipe made deliciously by: Darlene Mulliner

Ingredients:

1 large can of peaches

1 cup of flake coconut

1 box of Butter Pecan Cake Mix ( Betty Crocker makes one)

1 1/2 sticks of butter - slice into patties

Pecans ( if desired)

Directions:

• Do not mix ingredients. Preheat oven to 350 degrees.



• Pour peaches, reserving the juice in a 9x13 pan. Cut the peaches into thirds. (Use half of another can if you want LOTS of peaches)



• Pour juice from one can over peaches.



• Add the coconut on top.



• Sprinkle cake mix over coconut evenly.



• Arrange sliced butter patties all over.



• Add crushed pecans on top if you're nutty.



• Bake in 350 degree oven for 42-45 minutes. You want it golden brown.

Safe-to-Eat Chocolate Chip Cookie Dough

from Jessie Kilger

Yields: about 1 1/2-2 cups cookie dough

Ingredients:

1/2 cup butter, softened

3/4 cup light brown sugar, packed

1 cup all-purpose flour

1/2 teaspoon salt

1 tablespoon vanilla extract

1 cup semisweet chocolate chips

4 to 6 tablespoons water

Directions:

In a medium bowl, cream together the butter and sugar. Stir in the flour, salt, vanilla and chocolate chips. Add the water one tablespoon at a time stirring between each, until the dough reaches cookie dough consistency.

I got the recipe from here: http://willowbirdbaking.wordpress.com/2011/03/20/three-safe-to

Strawberry Cream Dessert

*photo from Taste of Home

Ingredients:

2 1/4 cups graham cracker crumbs (about 36 squares)
6 Tablespoons sugar
10 Tablespoons butter, melted
1 pkg. (8 oz.) cream cheese, softened
1 cup confectioner's sugar
2 cartons (one 16 oz, one 8 oz) frozen whipped topping, thawed, divided
1 pkg. (3 oz) strawberry gelatin
1/2 cup boiling water
1 cup (8 oz) strawberry yogurt

Topping:
2 tablespoons graham cracker crumbs
1 1/2 teaspoons sugar
1 1/2 teaspoons butter, melted

DIRECTIONS:
In a bowl, combine the cracker crumbs, sugar and butter. Press into an ungreased 13 x 9 x 2 inch dish. Refrigerate for 15 minutes. Meanwhile, in a mixing bowl, beat cream cheese and confectioner's sugar until smooth. Whisk in 1 cup whipped topping. Spread over the prepared crust.

In a large bowl, dissolve gelatin in boiling water. Whisk in yogurt and 6 cups of whipped topping until blended. Pour over cream cheese layer. Refrigerate for 1 hour. Spread remaining whipped topping over strawberry layer. Cover and refrigerate overnight. Just before serving, combine topping ingredients; sprinkle over the whipped topping. Yield: 12-15 servings.

**submitted by Nancy Jackson. It was served at our Visiting Teaching Conference.

Rice Krispie Cookies

Rules by Heather Castro
Give your butter the respect it deserves.
Don’t cook them in the microwave.
Take your time – marshmallows need to melt slowly.
If your adding chocolate, buy Milk Chocolate chips by Guittard ( sold at Safeway or Longs)
If you cannot find this recipe, use the Rice Krispie Box recipe NOT the recipe on the marshmallow bag.

Ingredients:
6 tablespoons butter, not margarine
60 regular marshmallows, about a 16oz bag
9 cups of Rice Krispies

Directions:
Melt butter in large saucepan over LOW heat. Add marshmallows and stir until completely melted. Remove from heat.
Add Rice Krispies. Stir until well coated.
Add Chocolate Chips. Stir until just barely melted. Then quickly remove Rice Krispie mix to a buttered 9x13 pan.
Press into pan with buttery hands.

Early American Apply Grunt

Linda Larsen made this YUMMY dessert for us at Book Club a few months ago. We read Miracle At Philadelphia and she had the fun idea to serve a dessert from that time period.

Early American Apple Grunt Instructions:

This version of apple grunt is baked, but in colonial days, it was cooked in a Dutch oven hanging over an open fire.
The name GRUNT presumably came from the sound the pudding made as it bubbled and grunted beneath the biscuit like topping.
If desired, this very same pudding also may be cooked over an open fire.
Just cover it tightly and simmer for 1 hour.

Early American Apple Grunt Ingredients:

4 tb Butter
1/3 c Tightly packed brown sugar
2 c Pared, cored, and sliced
-fresh apples
3/4 c Chopped walnuts
1 Egg
1/2 c Granulated sugar
1/3 c Milk
1/8 ts Salt
1 ts Baking powder
1 c All-purpose flour
Whipped cream or ice
-cream

Preheat oven to 375 degrees F.
Melt butter in an 8-inch baking pan.
Remove 2 tablespoons of the butter and place in a mixing bowl.
Add the brown sugar to the pan and stir until dissolved.
Arrange apples over the brown sugar.
Sprinkle with walnuts.
Add eggs, granulated sugar, and milk to the bowl with the 2 tablespoons butter.
Mix in the salt and baking powder, then add the flour, mixing until smooth.
Pour batter over the apples.
Bake for 35 minutes.
Loosen cake from sides of pan with spatula and invert onto a serving platter.
Serve with whipped cream or ice cream.

S'more Cookie Dessert

*Submitted by Sara Seipert
a recipe for "what to do with left over S'mores ingredients from Scout campouts"

Ingredients:
1/2 cup (1 stick) butter or margarine, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
3/4 cup graham cracker crumbs (just use 1 package of graham crackers)
1 teaspoon baking powder
1/4 teaspoon salt
4 (1.55 oz. each) HERSHEY'S Milk Chocolate Bars
1 cup marshmallow creme (large marshmallows also work, enough to cover the size of the pan)
Hershey's Chocolate Syrup ( I added this for "oo la la" on top!)


Directions:
1. Heat oven to 350°F. Grease 8-inch square baking pan. (I doubled the recipe and used a 9x13 pan)

2. Beat butter and sugar in large bowl until light and fluffy. Add egg and vanilla; beat well. Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until blended. Press half of dough into prepared pan.

3. Arrange chocolate bars over dough, breaking as needed to fit. Spread with marshmallow creme. Scatter bits of remaining dough over marshmallow; carefully press to form a layer.

4. Bake 30 to 35 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. 16 bars.

5. Drizzle with Chocolate syrup to make it look EXTRA good.