Recipes24

1 pkg (8 oz) Philadelphia Cream Cheese, softened
1 tablespoon honey
1 tablespoon almond-flavored liqueur
4 sq Baker’s Semi-Sweet Baking Chocolate, melted
1/4 cup Planters Slivered Almonds, toasted, ground
1/4 cup unsweetened cocoa|Beat cream cheese, honey and liqueur with electric mixer on medium speed until well blended. Stir in melted chocolate and almonds, cover.

Refrigerate at least 2 hr or until firm.

Roll cream cheese mixture into 24 balls, using a scant tablespoonful of the cream cheese mixture for each ball. Roll in cocoa until evenly coated. Store in tightly covered container in refrigerator. Makes 24 truffles or 12 servings, 2 truffles each.

1 Cup Bisquick
1 Cup Milk
1 Cup Sugar
1 Stick Margarine
1 Large Can Peaches — in Heavy Syrup|Preheat the oven to 350 degrees.
Melt the margarine in the (13″x9″) pan.
Mix the milk, sugar and Bisquick together in a bowl.
Pour into the melted margarine.
Pour off half the syrup from the peaches.
Spread the peaches with the remaining syrup on top of the batter.
Bake 45 minutes.
Serve warm.

Yields 1 13″x9″ Pan

1 c Whole unblancehed almonds
3 pk (6oz)semisweet choco chipsOR
1 lb White candy coating
2 tb Solid vegetable shortening

|Spread almonds in a baking pan and toast in a 350 oven for about 8 minutes,
shaking pan occasionally. Let cool. Line a rimmed 10×15 inch pan with wax
paper, covering bottom and sides of pan. Place chocolate chips or candy
coating in the top of a double boiler. Add shrotening, stir over barely
simmering water just until mixture begins to melt. remove from heat; stir
until completely metled. stir in toasted almonds. Turn mixture into pan and
spread to distribute nuts evenly; tto spread more smoothly, drop pan onto
counter several times from a height of about 8 inches. refrigerate candy
just until firm. Break into pieces before serving. to store, cover airtight
and refrigerate for up to 3 weeks. Makes about 1 1/4 pounds.