Ingredients

• 1 cup heavy cream
• 1 cup whole milk
• 2 ozs. milk chocolate, coarsely chopped
• 2 ozs. bittersweet chocolate, coarsely chopped
• 5 large egg yolks
• 1/3 cup sugar
• 1/4 tsp. salt
• 2 tsps. vanilla extract
• Whipping cream and chocolate shavings for garnish

Directions

1. Preheat oven to 325 degrees. Place 8 (4-oz.) ramekins in a medium roasting pan and set aside.

2. In a medium saucepan, combine cream, milk and chocolates over medium heat. Bring to a simmer and remove. Let stand, stirring occasionally until chocolate is melted and mixture is smooth and combined.

3. In a medium bowl, whisk together the egg yolks, sugar and salt. While whisking, add a little of the milk mixture at a time until combined. Whisk in vanilla. Strain through a fine sieve.

4. Pour about half a cup egg mixture into each ramekin. Place ramekins in roasting pan. Fill pan with enough boiling water to come halfway up sides of cups. Bake until custards are just set in the center, about 35 minutes.

5. Place cups on a wire rack and cool completely. When cooled, cover with plastic wrap and chill in refrigerator at least 4 hours to overnight. Serve each with whipped cream and garnish with chocolate shavings.

Source: The Advocate – Baton Rouge, La.

Ingredients

• 3 c. sugar
• 1 1/2 c.nondairy liquid coffee creamer
• 1 c. light corn syrup
• 1 tsp.salt
• 2 tsp.vanilla
• 2 c. candied pineapple and cherries,mixed
• 1 cup sliced almonds
• 1 1/2 c. broken pecan pieces

Directions

Combine sugar,creamer,corn syrup and salt in heavy saucepan.
Stir to dissolve sugar.Cook to 236 degrees on a candy thermometer without stirring.
Remove from heat.Add vanilla.
Beat until creamy and mixture begins to hold its shape.Stir in candied pineapple and cherries,almonds and pecans by hand.
Press into 2 buttered 8x8x2-inch pans.Chill until firm enough to cut.
Chill for 24 hours before serving.
Makes 80 pieces.

Ingredients

• 1 C. soft butter
• 1-1/2 C. brown sugar, packed
• 2 tsp vanilla extract
• 1/ tsp salt
• 2 C. all-purpose flour
• 1 T water
• 6 oz pkg. mini chocolate chips

Directions

Cream butter and sugar together. Add remaining ingredients and mix well by hand. Roll into bite size balls. Freeze until firm, about 30 minutes. Store in a plastic ziploc bag in the freezer. Makes 4 dozen.

Let stand at room temperature 5 minutes before eating.

Source: The Gooseberry Patch

Ingredients

• 1/2 c. dried cranberries
• 1(1-lb.)pkg.vanilla-flavored candy coating,cut into pieces
• 1(3 1/2-oz.)jar macadamia nuts

Directions

Line cookie sheet with foil.Melt candy coating in medium saucepan over low heat,stirring constantly.
Remove from heat.Stir in cranberries and nuts.
Spread on foil lined cookie sheet.Cool completely.
Break into 1 1/2-inch pieces.Store in airtight
container.Makes about 3 dozen pieces.
*I have made this useing dried cherries or raisins.

Ingredients

• 1(1to 1-1/4lb.)pkg.vanilla flavored candy coating,cut into pieces
• 1/2 c. sweetened dried cranberries
• 1 c. pecans or walnuts coursely chopped

Directions

Line cookie sheet with foil.
Melt candy coating in medium saucepan over low heat,stirring constantly.Remove from heat.
Stir in cranberries and nuts.
Spread on foil lined cookie sheet.
Cool 45 minutes or until completely cooled.
Break bark into pieces.
Store in tightly covered container.
Makes about 36 pieces.