Recipe Talk

Praline Truffles

100g (4oz) plain cake

100g (4oz) caster sugar

100g (4oz) ground almonds

Apricot jam - sieved

sherry or rum to flavour

chocolate vermacilli (choc bits)

Rub cake through a fairly coarse sieve

Add the caster sugar, ground almonds and enough apricot jam to bind

Flavour as liked with rum or sherry

Shape mixture into small balls ( about 16 - 18)

Dip each ball in the jam and coat with vermacelli

When dry put into small cases

Alternative. After dipping in jam
Coat half of the balls with coconut and the other half with cocoa powder.

From Penny

CHERRY BALLS
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8 oz. cream cheese

6 c. 10x sugar

1 lb. soft oleo

14 oz. can coconut

1 Tbsp. vanilla

maraschino cherries

graham cracker crumbs

Roll 1/4 cherry into mixture of cream cheese, 10x sugar,
oleo, coconut and vanilla. Roll in crumbs. Refrigerate.