White Chocolate Truffles

White Chocolate Truffles

Ingredients:

• 12 oz White chocolate, coarse chop
• 1/3 c Whipping cream
• 2 tb Orange liquor
• 1 ts Grated orange zest
• 1 1/4 c Confectioner's sugar

Instructions:

Melt white chocolate with whipping cream in heavy, medium saucepan
over low heat, stirring constantly. Whisk in liquor and zest until
blended. Pour into pie pan. Refrigerate until mixture is fudgy, but soft,
about 2 hours., Shape about 1 tablespoon of the mixture into 1 1/4
inch balls. To shape, roll mixture in your palms.,Place balls on waxed
paper. Sift sugar into shallow bowl. 4.Roll balls in sugar, place in petit
four or candy cases. Truffles can be refrigerated 2-3 days or frozen
several weeks. Makes about 35 truffles.

White Chocolate Scones

White Chocolate Scones

Ingredients:

• 2 c All-purpose flour
• 1/3 c Granulated sugar
• 2 ts Baking powder
• 1/2 ts Salt
• 1/4 c Unsalted butter, chilled
• 1/2 c Heavy (whipping) cream
• 1 lg Egg
• 1 1/2 ts Vanilla extract
• 6 oz White chocolate, cut into 1/2 inch chunks

Instructions:

Preheat oven to 375 degrees. In a large bowl, stir together the flour,
sugar, baking powder, and salt. Cut the butter into 1/2 inch cubes and
distribute them over the flour mixture. With a pastry blender or two
knives used scissors fashion, cut in the butter until the mixture
resembles coarse crumbs. In a small bowl, stir together the cream,
egg, and vanilla. Add the cream mixture to the flour mixture and
knead until combined. Knead in the white chocolate. With lightly
floured hands, pat the dough out on a floured work surface to a
thickness of 5/8 inch. Cut circles in the dough with a biscuit cutter.
Gather the scraps of dough together and repeat till all the dough is
used. Bake scones on ungreased baking sheet for 15 to 20 minutes, or
until lightly browned on top. Place baking sheet on wire rack for 5
minutes, then transfer scones to wire rack to cool. Serve warm or cool
completely and store in an airtight container. Makes 8 or 9 scones.

White Chocolate Ribbon Fudge

White Chocolate Ribbon Fudge

Ingredients:

• 1 1/4 lb White chocolate; cut-up
• 14 oz Sweetened condensed milk
• 1 1/2 ts Rum extract
• 1 1/2 ts White vinegar or lemon juice
• ds Salt
• 1 1/2 c Walnuts; chopped
• 6 oz Semisweet chocolate chips melted

Instructions:

In a 2-qt glass bowl, melt white chocolate with sweetened condensed
milk in microwave on Medium 3 to 4 mins, or until melted and smooth
when stirred. Stir in rum extract, vinegar, and salt; mix well. Stir in
walnuts. 2. Spread half of white chocolate mixture into a buttered 8-
or 9-inch square baking pan. Refrigerate about 10 mins, or until
almost set. Spread melted semisweet chocolate over white chocolate.
Carefully top with remaining white chocolate mixture, spreading evenly
over all. Refrigerate until firm, about 2 hours or longer. Cut into 25
squares. Store in refrigerator in tightly covered container.