Ingredients
1 cup reeses peanut butter chips
3/4 cup butter
1/2 cup hershey's cocoa
14 oz can eagle brand sweetened
1 condensed milk
1 tbsp vanilla
1 finely chopped nuts --
1 or--
1 unsweetened chocolate --
1 or--
1 graham cracker crumbs --
1 or--
1 confectioner's sugar
Directions
In heavy saucepan, over low heat, melt chips with butter. Stir in
cocoa until smooth. Add sweetened condensed milk & vanilla; cook &
stir until thickened & well blended, about 4 minutes. Remove from
heat. Chill 2 hrs. or until firm enough to handle. Shape into 1
inch balls. Roll in any of the above coatings. Chill until firm;
about 1 hour. Store covered in frig.
(This makes about 3 dozen)
I put them in those cute little holiday paper candy holder-things.
Recipe By : Jennifer Kosco
Servings: 1 servings
Chocolate & Peanut Butter Truffles Recipe brought to you by Recipe Ideas
Categories: Candy; Chocolate; Dessert
The History of Recipes
It is possible to track the history of written recipes back into ancient history, in truth as far back into history as the Egyptians, and potentially, even further back. Interesting though that is, mostly, these old cookbooks were just simple pictorial recipes for preparing meals.
In fact, the most ancient recipe discovered, according to Professor Solomon Katz, are some clay tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful and blissful. Later on, in The time of the romans around 25BC a man called Apicius created some documents which described recipes enjoyed by the Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into appetizers, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the chefs of Roman times made use of a wide range of herbs, including a few that will be familiar to modern chefs such as thyme, rue and asafoetida. Later, we have a couple of interesting cookery books from the fourteenth century : a recipe book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are unconnected to the indian curry that is served today, but instead accounts of the types of meals on the tables of the rich and powerful. Later, in the fifteenth century, knights returning from the crusades brought back many new foods, spices and herbs from the holy land, including spices like basil and rosemary. These new foods and tastes led to a torrent in recipe books, the majority of which are kept safe in private libraries. For the decades that followed, the rich families of the West tried to serve up the best banquets, and consequentially the best chefs and their collection of recipes were highly sought after. However, it was during the nineteenth century that cookery and cookery books became popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, verifying, and publishing popular recipes of the day. By the time we get to the 1900s, cooking publications were increasing in popularity due to better eduction, people having increased leisure time and being a little richer. The arrival of television brings us celebrity chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everyone to search through thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Chocolate & Peanut Butter Truffles recipe.
