Recipe Talk

Can anyone please help me. I am looking for a recipe from either November or December of 2005 from the womens world magazine.
I had to use alot of nuts and had to buy red string licorice for the bow. This candy was the shape of a christmas wreath.

Have you checked at your library for a copy of the magazine?

Woman's World
December, 2005

10-minute Christmas Magic!
Sandra Lee's Semi-Homemade© Holiday Tricks

Before she was the Food Network's Semi-Homemade© star, Sandra Lee was just like the rest of us: She watched Christmas go by in a frazzled blur. Then one day she began experimenting, determined to find ways to have more good cheer without the stress. What did she discover? A whole new career, for starters - plus lots and lots of delightful holiday shortcuts!

"The key is letting go of the right stuff," she says. "We can't do it all, but we can make sure our loved ones have a great time and know how much they mean to us!"
Here, she shares her very best and sneakiest how-tos...

Instant winter wonderland ideas!

Glitz up napkins - Roll ‘em and tie with 12"-16" lengths of leftover garland.
Help a scrawny tree - ­"Fill bare spots with spare branches picked up from a tree lot," suggests Sandra. "Big bows can also be added after all the other decorations to perk up a tree fast!"

Whip up a glamorous centerpiece - Set a small vase of white or red grocery store roses in an ice bucket; fill the space between vase and bucket with greenery or spare Christmas tree branches.

Breathtaking candlelit welcome - Set potted poinsettias along your front walk with a glass-encased votive candle beside each; light just before evening guests arrive.

Festive place cards in a flash - With a gold pen, write each guest's name or initials on an inexpensive ornament, then center on his or her place setting.

A 30-second dazzler - "Fill a large glass bowl with water, set it on a mirror in the foyer, sprinkle with glitter and float candles on top."

Free greens! - "Fallen branches are yours for the asking at most nurseries and Christmas-tree stands," says Sandra.

Spice up your mantel - Press cloves into oranges to make letters, then spell out holiday greetings like "Noel" or "joy."

Toss candy coins - A handful of the foil-wrapped treats scattered on a tabletop or place setting adds no-fuss shimmer.

Turn up the music! - Whether you pop in a holiday CD or tune in to classic carols on the radio, you've got instant ambience, says Sandra.
Set a nostalgic mood - "Display Christmas storybooks. It'll take everyone on a journey to holidays past."

Display leftover ornaments - Perch single balls atop candlesticks; fill pretty bowls with spare greenery and groups of gleaming balls.

"Your time is precious. My tips will help you spend it wisely."

Perfect last-minute gift ideas

Sandra's truffle secret - Keep boxed truffles to give as impromptu gifts. And if you don't pass ‘em all out, no worries. "They freeze beautifully," promises Sandra.

Easiest hostess gift - "Tie a pretty bow around a grocery-store poinsettia, and voilá!" says Sandra.

Incredible edibles - Fill glass jars with Jordan almonds, yogurt-covered pretzels or Pirouette cookies, then add a bow.

Make your best wishes glow - literally! - Handwrite Christmas sentiments and photocopy onto parchment paper; cut into rectangles, wrap around a pair of beeswax candles and secure with a wisp of ribbon.

Personalize gift cards - Package ‘em with another small gift - for example a bookstore gift card with a paperback. "And include a heartfelt message," suggests Sandra.

Extra-special magazine subscriptions - "Slip a few recent issues of the magazine into a wire or wicker basket with a note telling the recipient why you think he or she will enjoy the subscription," suggests Sandra.

Recipes that make themselves!

Fast'n'fancy Scotch plaid cookies - Use store-bought tubes of red and green decorating icing fitted with small round tips to create crisscrossing lines on plain sugar cookies.

Quick candy-cane cocoa - For each serving, bring one cup milk to a low boil, then add 1 1/2 Tbs. semisweet chocolate chips and one crushed candy cane; whisk until smooth. Garnish with whipped cream and a candy cane stirrer. For an adult treat, skip the candy cane and use a splash of crème de menthe.

Warm up wine lovers! - Heat an inexpensive Merlot on the stovetop with cinnamon sticks. The delicious brew chases away winter's chill and "makes the house smell wonderful," says Sandra.

Christmas morning "bread pudding" - Cookie-cutter raisin bread into holiday shapes, prepare as French toast, then serve drizzled with heated caramel sauce.

Bubbly berry punch - Mix two parts inexpensive chilled champagne with one part fruit juice, such as cranberry-raspberry. Garnish with frozen berries, if desired, and serve in a punch bowl.

Impress guests with a magical centerpiece dessert!
"To make this cake extra-magical, serve it as you tell the Nutcracker story," says Sandra.
Nutcracker Holiday Cake

Preheat oven to 350degrees F. Grease and flour 2 (9") round cake pans.
Stir together 2 pkgs. (14.5 oz. each) gingerbread cake and cookie mix, 2 cups water and 2 eggs until moistened.
Divide between pans. Bake 25-35 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes. Remove from pans; cool.
Fill and spread cake layers with 3 cans (16 oz. each) cream cheese frosting. Sprinkle with white decorating sugar. Decorate with tiny presents and nutcrackers.

Wrap it in a snap!

Pretty paper bag idea - Slip a gift in a brown bag, fold top down and secure with a ribbon attached to a paper clip.
Just add ribbon - That's all many gifts need. "Raffia, rope cord, tassels, colored string, lace, rickrack, tinsel, - anything colorful or textured will do," notes Sandra.
Buy colored or patterned boxes - Pop the gift inside, add a bow, and you're done!
Easy scented tissue paper - Dab cottonballs with your favorite perfume, place in a sandwich bag, and seal overnight in a lidded plastic tub with storebought tissue. "It makes gifts twice as nice to open!"
Gift wrap in a pinch - "Old sheet music, pages from picture books, shelf paper, fabric remnants, old table linens or lace curtains all work," promises Sandra. "You can also use the sports section for an armchair quarterback, the food section for a budding gourmet, and the comics for kids."

Women's World

Recipe Categories: Candy Recipes

Yield: 18 Servings

Ingredients

1 1/2 c Confectioner's sugar, divided

1 c Graham cracker crumbs

1/2 c Pecans

1 tb Unsweetened cocoa powder

3 tb Bourbon

2 tb Light corn syrup

Instructions

1. In bowl of food processor, combine 1 cup confectioners' sugar, graham cracker crumbs, pecans and cocoa.

Process with quick on/off pulses. Add bourbon and corn syrup.

Process, using quick on/off pulses, until mixture begins to hold together.

Press and roll mixture into 1 inch balls. Toss each ball in remaining 1/2 cup confectioners sugar to coat.

Store in tightly covered container at room temperature. NOTE:

If desired, pecans can be finely chopped and ingredients mixed together by hand. Makes about 18 balls.

Origin: Women's World, February 16, 1993 Shared by: Sharon Stevens

Peanut Patty 2006-12-11 14:33:00
Bittersweet Chocolate-Cassis Truffles Recipe

Woman's World Magazine

Indulge yourself! These easy truffles feature a hint of Crème de Cassis liqueur (my favorite).

Hint: Make sure to finely chop the chocolate before you begin, or it may not completely melt when whisked with the cream.

If there are lumps in your truffle mixture, set it over a slightly larger bowl of hot (not boiling) water and

stir until melted.

by Nick's Mom

30 Truffles

31/2 hours 30 min prep

8 ounces bittersweet chocolate, very finely chopped (not unsweetened)

1/2 cup heavy cream

2 tablespoons creme de cassis

1/2 cup unsweetened cocoa powder, preferably Dutch-process

Place the chocolate in a medium-size heatproof bowl.
Bring the cream just to a boil in a small saucepan. As soon as it begins to boil, pour it through a FINE strainer and into the bowl with the chocolate.
Whisk the cream and chocolate together until the chocolate is completely melted. Whisk in the Crème de Cassis.
Cover and refrigerate until stiff and cold, at least 3 hours and up to 1 day.
Scoop up some of the chilled chocolate mixture with a very small scoop, or a teaspoon and roll between your palms to make 3/4-inch balls (they don't have to be perfectly round). Work quickly so the chocolate doesn't melt in your hands. (I just used the small scoop and did not roll in my hands) Transfer the balls to a waxed paper-lined baking sheet, setting them 1/2-inch apart.
Wipe your hands periodically with paper towels to remove any chocolate left behind from rolling.
If the truffle mixture becomes too soft to roll, return it to the refrigerator briefly to firm up before continuing.
Lightly cover the balls with plastic wrap and return to the refrigerator until cool and firm. Place the *cocoa powder in a pie plate or other flat-bottomed dish with sides, and roll the truffles in the cocoa powder a few at a time, until coated.
Store the truffles in a waxed paper-lined tin in the refrigerator until ready to serve.
*Another idea would be to roll the truffles in a finely powdered nut mixture.
If you'd like to make your own Creme de Cassis, try Recipe #183432.

I got this recipe from a 2001 copy of Woman's World Magazine

istorm 2006-12-11 15:17:02
the one I want is from last year, and had a name like decadent truffles or something like that. Everybody raved over them, and I want to give them as gifts again this year. And I still have the gold dust, which was quite expensive! lol

Peanut Patty 2006-12-12 00:23:02
Women Welcome Women World Wide

Oreo Truffles

Created by aaronsmom, November 6, 2006

Description Very easy to make, great for cookie platters or to give as gifts.

Ingredients

Makes

several dozen, depending on size1 pkg. Oreos, ground to a fine powder (a food processor works the best)

1 (8 oz) pkg cream cheese, room temperature

1 (12 oz) pkg good quality white chocolate chips

assorted holiday colored sprinkles

Methods/steps

Mix the cookie powder and cream cheese together until well blended. Roll into small balls and place on wax paper lined cookie sheet. Refrigerate at least 45 minutes.

Melt white chocolate in a bowl, and dip balls to coat thoroughly. Place on wax paper lined cookie sheet and sprinkle with decors quickly before chocolate sets. Place in refrigerator to set chocolate and keep any leftover truffles in the refrigerator in an airtight container.

Additional Tips

The easiest way to melt the chocolate chips is to follow the microwave directions on the pkg. You can also add 1/2 TBS solid shortening to the white chocolate during melting to make it easier to dip truffles.

Peanut Patty 2006-12-12 00:24:06
Women's World truffle recipe

Chocolate Truffles

Written by Claire Hopley, 2004

Make these for the end of a special dinner or for giving at Christmas.

255g (9oz) semi-sweet chocolate

1⁄2 cup jellied cranberry sauce (bought or home-made)

2 tbsp double cream

2 tbsp cocoa

4 tbsp icing sugar, plus a little extra

Place the chocolate, cranberry sauce and heavy cream in a medium saucepan. Cook over medium-low heat until the mixture is smooth, stirring frequently.

Remove from the heat then pour into a glass or plastic bowl and cover with cling film. Let sit at room temperature to thicken.

Combine the cocoa and 2 tbsp of the icing sugar on a small plate. Scoop out a rounded tsp of the chocolate mixture. Roll in the cocoa and sugar mixture to thoroughly coat each ball. Dust your hands with a little icing sugar. Roll the truffle in your hands to form a 2cm (3⁄4in) ball. Continue forming truffles with the remaining chocolate mixture.

Sit each one in a white paper cup. Sift a little icing sugar on top.

Makes about 24

http://womans-world.co.uk/recipes/11.html

Have you made them yet and are they any good???