The Wilkes Team
1 C. sugar
2/3 C. baking cocoa
¼ tsp. salt
8 C. milk
2/3 C. water
2 tsp. vanilla extract
Combine the sugar, cocoa, and salt in a large pan. Stir in milk and water. Cook and stir over medium heat until thoroughly heated. Remove from heat and stir in extract. Serve in your favorite mugs with a few little marshmallows on top to finish it off.
Variation: Substitute raspberry, mint, etc. extract for vanilla extract for a yummy treat!
Yields: 9-10 servings
Our good friends the Wilkes Team in Virginia shared this absolutely wonderful recipe with us. I always seem to gravitate to this warm drink on cold days. Half a batch of this is perfect for Hannah, Daniel, and Mommy to enjoy! This afternoon I think we will partake of this hot cocoa, play Upturn, and then watch our new Animals in the Bible DVD. Sounds like a wonderful cold weather plan!
Love Always,
Mommy
Showing posts with label Christmas. Show all posts
Showing posts with label Christmas. Show all posts
Tuesday, December 29, 2009
Monday, December 28, 2009
Truffles
Betsy (Cruz) Pittenger
¾ C. condensed milk
2 C. chocolate chips
1 lb. Chocolate coating candy (Chocolate bark)
small amount White coating candy OPTIONAL
1 tsp. flavored extract (orange, raspberry, strawberry, etc.) OPTIONAL
In a double boiler, mix together the condensed milk and chocolate chips. Cook over medium heat until melted, stirring often. Remove from heat and add extract if desired.
Allow mixture to cool until it can be handled. Roll mixture into small balls. Melt the coating candy in a double boiler. Dip rolled balls in coating candy and remove with a fork once covered with chocolate. Place on wax paper to harden. If desired, melt the white candy coating in a double boiler and drizzle on top of truffles. Store at room temperature for a week, the refrigerator for several weeks or the freezer for several months.
Hints:
Peppermint and mint extract are very stong! They can easily be overwhelming. Go easy on those extracts (1/4-1/2 tsp per full batch of truffle filling).
Peppermint or mint truffles will “contaminate” the other flavored truffles. Store them separately.
Divide the batch into 4 smaller batches and make multiple flavors at a time.
Mommy first made these in high school with my good friend Betsy Cruz (now Betsy Pittenger). I have made them almost every Christmas since then. Now, Team Southerland makes them yearly and gives them to neighbors or takes them to Christmas parties. Hannah really enjoys making these with Mommy. It is exciting when it is time to bring out the Truffle making ingredients; it means that Christmas is almost here! I love this Team Southerland tradition!
¾ C. condensed milk
2 C. chocolate chips
1 lb. Chocolate coating candy (Chocolate bark)
small amount White coating candy OPTIONAL
1 tsp. flavored extract (orange, raspberry, strawberry, etc.) OPTIONAL
In a double boiler, mix together the condensed milk and chocolate chips. Cook over medium heat until melted, stirring often. Remove from heat and add extract if desired.
Allow mixture to cool until it can be handled. Roll mixture into small balls. Melt the coating candy in a double boiler. Dip rolled balls in coating candy and remove with a fork once covered with chocolate. Place on wax paper to harden. If desired, melt the white candy coating in a double boiler and drizzle on top of truffles. Store at room temperature for a week, the refrigerator for several weeks or the freezer for several months.
Hints:
Peppermint and mint extract are very stong! They can easily be overwhelming. Go easy on those extracts (1/4-1/2 tsp per full batch of truffle filling).
Peppermint or mint truffles will “contaminate” the other flavored truffles. Store them separately.
Divide the batch into 4 smaller batches and make multiple flavors at a time.
Mommy first made these in high school with my good friend Betsy Cruz (now Betsy Pittenger). I have made them almost every Christmas since then. Now, Team Southerland makes them yearly and gives them to neighbors or takes them to Christmas parties. Hannah really enjoys making these with Mommy. It is exciting when it is time to bring out the Truffle making ingredients; it means that Christmas is almost here! I love this Team Southerland tradition!
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