Recipes Page
Each Spring the ECW puts on a wonderful Mother's Day
Brunch for the Moms of our Parish.
The men pitch in and serve the ladies. They even wear a
white shirt and tie!
OUR FAVORITE RECIPES.
Here is a favorite from our archives:
- PEANUT BUTTER AND JELLY
TRUFFLES
Ingredients:
8 OZ SEMISWEET CHOCOLATE CHIPS
1 ½ CUPS CRUNCHY PEANUTBUTTER
2 CUPS POWDERED SUGAR
¼ CUP UNSALTED BUTTER
¾ CUPS RICE CRISPIES®
¼ CUP GRAPE JELLY
- Place chocolate chips in a food processor and pulse until
finely chopped.
- Place in a bowl and set aside.
- Mix peanut butter, sugar, softened butter, and cereal
together.
- Form into 1½ inch balls.
- Make a depression in the ball with thumb and fill with ¼ tsp
jelly.
- Smooth over to enclose the jelly in the ball.
- Roll each ball in chopped chocolate, pressing lightly until
well coated. Place
on waxed paper and chill 15 min.
- Keep chilled until served.
Makes 24
Add extra Rice Crispies® if mixture is too wet.
Jane Carr
OTHER RECIPES
- 2012 GERMAN OKTOBERFEST CHOCOLATE CAKE - for 9
x 13 pan click here
- 2013 RADISH & APPLE
SALAD, from JUDY PETTY click here