1 lb. white chocolate coating* 3 to 4 drops almond oil*

3 to 4 ounces tiny crisped rice* Almonds

Melt chocolate coating. Add almond oil and crisped rice. Spoon mixture into peanut butter cup molds* and place an almond on top of each piece. When set up, place in candy cups*.

1 lb. white chocolate coating* 1 tsp amaretto flavoring*, divided foil candy cups* and sugar lay-ons*

1 lb. dark chocolate coating*   squeeze bottles* or disposible bags*

Melt chocolate coatings separately and add 1/2 teaspoon of flavoring to each. Fill plastic squeeze bottles or disposible bags with melted chocolate. Fill candy cups half full of dark chocolate, then fill almost to the top with the white chocolate. Immediately place sugar lay-on on top.

2 1/4 cups all-purpose flour 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 1 cup butter 1 3 oz. package cream cheese, softened

1 cup granulated sugar 1 egg yolk 1 teaspoon vanilla extract* 1 teaspoon orange zest 6 oz. white chocolate coating*

Preheat ove to 350 degrees F (175 degrees C). Sift together the flour, salt, and cinnamon; set aside. In a medium bowl, cream together the butter and cream cheese. Add sugar and egg yolk; beat until light and fluffy. Stir in the vanilla and orange zest. Gradually blend in the dry ingredients. Fill a cookie press or pastry bag with dough and form cookies on an ungreased cookie sheet. Bake for 12 to 15 minutes until the cookies are golden brown on the peaks and on the bottoms. Remove from cookie sheets at once to cool on wire racks. When cool drizzle with melted white chocolate.

your favorite buttercream recipe* a variety of flavorings*. The ones we featured are:

Chopped apricots with apricot flavoring, topped with crushed toffee*
Chocolate buttercream with Maker's Mark bourbon put into chocolate cups over a bit of cherry filling*.
Orange flavoring dipped in chocolate and drizzled with orange chocolate.
Coffee* and chocolate flavorings*. Roll balls in cocoa.

1 1/2 lbs. white chocolate coating*, divided 1 cup toasted Macadamia nuts 1/4 cup toasted coconut*

1 cup marshmallow creme 1 lb. caramel*

Melt one pound white chocolate coating. Add marshmallow creme and Macadamia nuts. Blend well. Pat in 9" x 13" x 2" pan lined with parchment paper. Melt caramel; pour evenly over white chocolate layer. Mix remaining melted half pound of white chocolate coating and coconut; spread over caramel layer. Cool. Cut into squares with a sharp knife.

Dough: 3/4 cup butter, softened 1 egg 1 cup granulated sugar

1 tsp vanilla* 1/2 tsp baking powder 2 cups all-purpose flour

Beat butter 30 seconds; beat in sugar, baking powder, and 1/4 teaspoon salt. Beat in eggs and vanilla. Beat in as much of the flour as possible with mixer. Stir in any remaining flour.

Ribbons: 2 Tbs instant Swiss style coffee powder

1 oz. cocoa powder

Divide dough into thirds. Knead coffee powder into one portion. Stir cocoa into second portion (knead if necessary). Divide all 3 dough portions in half. Cover and chill at least one hour. On waxed paper, roll one portion of chocolate dough into an 8" x 6" rectangle. (Keep remaining dough chilled.) Place waxed paper with dough rectangle on a cookie sheet keeping dough side up. On another sheet of waxed paper, roll one portion of plain dough into an 8" x 6" rectangle, then invert onto chocolate dough. Repeat with a portion of coffee dough. Repeat with remaining 3 portions of dough to create a 6-layer stack. Press together lightly; wrap and chill for one hour. Preheat over to 375 degrees F. Trim edges of dough stack. Cut each in half lengthwise forming 2 rectangles. Cut each rectangle crosswise into 1/4" thick slices. Arrange slice cut side down, 2" apart on an ungreased cookie sheet. Bake about 8 minutes or until edges are lightly browned. Transfer onto wire rack and cool.

1 lb. milk chocolate coating* 1 tsp pure vanilla extract*

1 can sweetend condensed milk 2 cups raisins

Melt chocolate coating and condensed milk together, stir in vanilla and raisins, and spread into a 7" x 11" pan lined with parchment or waxed paper. Place in refrigerator until cool. Cut into pieces. For truffles, roll into balls and dip in chocolate or coat with cocoa or powdered sugar.

1/2 tsp ground cinnamon 1/2 tsp ground cloves 3/4 cup granulated sugar 3/4 cup solid shortening 1 cup buttermilk

1 1/2 cups chopped pecans 3 3/4 cups flour 1/2 cup raisins soaked in water and drained 1/2 cup unsweetened cocoa powder 1/2 Tbs baking soda

Preheat oven to 375 degrees F. In a large bowl, cream together the sugar and shortening. Add the buttermilk and mix until creamy. Sift together the flour, cocoa, baking soda, cloves and cinnamon. Stir into the creamed mixture. Stir in the raisins and pecans; use hands if necessary. Roll the dough into 1-inch balls, place on cookie sheet and flatten slightly. Bake 7 to 10 minutes; watch carefully as bottoms tend to burn easily. Once the cookies have cooled, frost with cookie icing.

6 oz. butter 6 oz. granulated sugar 8 oz. flour 2 oz. cornstarch

1 tsp baking powder 1 1/2 lbs. caramel* 6 oz. dark chocolate coating*

Cream together butter and sugar, beating very well. Sift together the flour, cornstarch and baking powder and beat into the butter and sugar. Spread the mixture in a 9" x 13" baking pan and smooth even. Bake in a preheated 350-degree F oven, for 20 minutes or until golden brown. Remove and set aside to cool for 10 minutes while caramel melts. Place caramel in microwave safe bowl and heat for 1 minute. Stir and repeat until caramel is warm and smooth. Add a little water if necessary. Cool slightly and pour over shortbread. Leave to cool completely. Melt chocolate in double boiler over hot water. Pour over caramel layer, spread evenly. Let cool and cut into squares.

8 egg yolks 2/3 cup granulated Splenda 1 tsp grated fresh lemon rind 1 tsp unsweetened lemon drink mix     (one pkg. Kool-Aid)

1/3 cup water 1 cup sifted cake flour 8 egg whites 1 tsp Cream of Tartar

Beat egg yolks until they become very thick and lemon colored. Beat in 1/3 cup Splenda. Beat in lemon rind and lemon drink mix. Add water and cake flour alternately in small amounts to egg yolk mixture, beating until mixture becomes very smooth and thick. In separate bowl, beat egg whites and cream of tartar together until soft peaks form. Beat in remaining 1/3 cups Splenda; beat into very firm peaks. Fold egg whites into batter. Pour into 9" ungreased tube pan. Bake at 325 degrees F for 60 to 65 minutes or until done. Invert and cool completely. Remove cake from pan. Yields 20 servings. Calories/serving: 43; Carbohydrates/serving: 7

2 lbs. milk chocolate coating* 2 cups pecan pieces	12 oz. mini marshmallows 1 cup toasted coconut*
4 to 5 drops orange, pineapple or banana oil*

Melt chocolate; add other ingredients, marshmallows last. Pour onto cookie sheet lined with parchment paper*. Chill and break into pieces.

3/4 cup butter or margarine 3/4 cup granulated sugar 1 1/4 cup flour 2 Tbs heavy cream

1 3/4 cup chopped pecans or walnuts* 1 cup flaked coconut 4 oz. dark chocolate coating*

Beat 1/2 cup butter and 1/4 cup sugar until creamy. Blend in flour. Press on bottom of ungreased 9" x 9" x 2" baking pan. Bake at 350 degrees F for 18 minutes or until edges are lightly browned. Heat 1/2 cup sugar, 1/4 cup margarine and heavy cream in saucepan, stirring until mixture is blended. Stir in nuts and set aside. Sprinkle coconut and chocolate over crust. Top with nut mixture. Bake for 20 minutes more or until golden. Cool and cut into squares.

1 lb. dark mint flavored chocolate coating* 1 lb. green mint chocolate coating*

Melt chocolate coatings separately. Using squeeze bottles* or decorating bags*, squeeze small amounts of green mint into mint molds*. Let set until finish turns dull or dry. Then using squeeze bottle, top dry mints with dark chocolate mint. Refrigerate till set and flip out over paper towels or kitchen towel. Some people make 3 layers.

1 lb. white chocolate coating* 1 cup Malted Milk Crunch* 1 5 1/2 oz. can evaporated milk

18 squares Keebler cinnamon     graham crackers, crushed milk or semi-sweet chocolate to coat*

Melt white chocolate, stir in milk, and add crushed graham crackers, stir, add Malted milk crunch and stir. Pour into lightly buttered pan. When mixture starts to set up, make balls. Let balls set up and dip into chocolate. Place on waxed paper to dry

1 lb. peanut flavored chocolate wafers* 1/2 cup chocolate chips*

1 cup cocktail peanuts 1 cup miniature M&M's

Melt peanut flavored wafers, mix in peanuts, chocolate chips and M&M's . Spread on parchment paper* lined cookie sheet*. Let set. Break into pieces. Can also be dropped by spoonfuls onto parchment paper.

3/4 cup butter, softened 1 tsp baking powder 7 drops peppermint oil* 6 oz. white chocolate coating*	1/2 cup granulated sugar 1 egg 1 3/4 cups all-purpose flour 1 Tbs shortening
1/3 cup red & green peppermint crunch*, finely crushed

Preheat oven to 375 degrees F.
In a large mixing bowl, beat butter 30 seconds. Beat in sugar and baking powder until combined. Scrape sides of bowl occasionally. Beat in egg and peppermint oil until combined. Beat in as much of the flour as you can. Stir in any remaining flour. To create peppermint stick swirl of coloring, use red paste food color* to tint half of the dough. Place plain dough and colored dough side by side into cookie press fitted with 1/2" star plate (or use cloth decorating bag with tip 8B or equivalent.) Force dough through press to form 3 1/2 to 4 inch long sticks about one inch apart on ungreased cookie sheet. Bend into candy cane shapes. Bake in preheated oven 7 to 9 minutes or until edges are firm, but not brown. Transfer to a wire rack and cool. Melt white chocolate coating and shortening. Dip one end of each stick into chocolate, letting excess drip off. Place on waxed paper sprinkled with crushed peppermint crunch. Let stand until set.

1 cup unsalted butter, softened 1 egg 2 cups hazelnuts, toasted & ground sifted powdered sugar

3/4 cup granulated sugar 2 1/4 cups all-purpose flour 1/2 to 2/3 cup fruit filling* 1/8 tsp salt

Preheat oven to 375 degrees F. Lightly grease cookie sheet. Beat butter, sugar, and 1/8 teaspoon salt on medium speed until well mixed. Beat in egg until combined. Beat in as much flour as possible with mixer. Stir any remaining flour and ground nuts. Gently knead dough in bowl until it holds together. Divide dough in half; form each half into a ball.

On lightly floured surface, roll a dough ball until 1/8 to 1/4 inch thick. Cut out with 2 to 3 inch cookie cutter. Repeat with remaining dough. Using a 1 inch cookie cutter, cut out the center of half of the cut out cookies. Reroll small cutout to make more cookies.

Place cutouts 2 inches apart on prepared cookie sheet. Bake in preheated oven 6 to 8 minutes or until edges are very lightly browned. Transfer to wire rack and cool. Spread each of the large whole cookies with fruit filling, Sprinkle powdered sugar on “windowed” cookies and place gently on top of filled cookie.

2 cups white raisins 1 lb. milk chocolate coating*

1 cup rum

Soak raisins in rum for at least 4 hours. Drain thoroughly and stir into melted milk chocolate, working quickly. Drop by spoonfuls onto waxed paper lined cookie sheets and let dry.

1/2 cup butter, softened 1 tsp baking powder a dash of salt 1 egg 2 1/2 cups all-purpose flour 2 to 4 drops orange flavoring 2 to 4 drops orange food coloring

1 cup granulated sugar 1/4 tsp baking soda 1/2 cup sour cream 1/2 tsp ground nutmeg 1 tsp finely shredded orange peel 4 to 6 oz. white chocolate coating*

Preheat oven to 375 degrees F. In a bowl, beat butter for 30 seconds. Add sugar, baking powder, soda, and salt; beat well. Beat in sour cream, egg, and nutmeg. Beat in as much of the flour as you can. Stir in peel and any remaining flour. Remove one half of dough from bowl. Cover with plastic wrap. In remaining half of dough stir in orange flavoring and coloring.

Shape each dough portion into rectangular log approximately 6 inches long and 2 inches wide. Wrap logs in waxed paper and chill one hour. Cut each log lengthwise into 4 slices. Alternating colors, stack slices to form two four layer logs. Press together to seal layers. Wrap in waxed paper, chill 30 to 60 minutes or until firm.

Place logs on cutting surface with a solid color facing up. Using a sharp knife, cut each log lengthwise into 4 slices. (Each will have 4 layers in alternating colors.)

Stack 4 slices of dough, alternating color placement for a checker board effect. Repeat with remaining slices. Trim edges to straighten. Wrap and chill another 1 to 2 hours. Slice logs 1/4 inch thick, Place 2 inches apart on ungreased cookie sheet. Bake in preheated oven 10 to 12 minutes or until edges are lightly browned. Transfer to rack and cool. Dip cookies in melted white chocolate to coat corner on diagonal.