Coarsley chop all of the chocolate. In a heavy saucepan, fully heat the cream over a medium to low heat, but do not allow it to boil. When hot, reduce heat to low and beat in the chocolate with a whisk until fully mixed. Whisk in the butter untill well blended. Remove from heat and add the cream de cassis. Pour the liquid chocolate mixture into a glass baking dish and allow to cool to room temperature. Cover with plastic wrap and refrigerate until you are ready to form. (Note: The truffle mixture will take 4 to 6 hours to fully set.)

Using a small melon baller or spoon, scoop small pieces of truffle mixture and roll in your hand to form a round shape the size of a large marble. Roll in cocoa powder. shake off the excess and place in the candy cups. Serves 100. Delicious!.

Created and submitted by Holly Bellamy


Five Pound Fudge

	4 1/2 cups sugar	12 oz. marshmallow cream
	1 stick butter	18oz. pkg. semi-sweet chocolate chips
	1 tall can evaporated milk	4 cups chopped nuts
	1/8 teaspoon salt

In a mixing bowl, combine the marshmallow cream, chocolate chips and nuts and set aside. In a heavy saucepan, combine the sugar, butter, milk and salt. Stir well and bring to a boil stirring constantly to avoid scorching. Mantain a boil for 8 minutes by the clock. Immediately add the other ingredients to the hot mixture and mix well. Drop by teaspoonfuls onto wax paper or pour it all into a buttered oblong baking dish. Let it cool overnight. Cut into pieces. This makes 5 lbs. and will freeze well for storage.
(Note: this is not a no fail recipe.)

Created and submitted by Ione Jacobsen Spillman


Snickerdoodles

	1 cup shortening	1 1/2 cups sugar
	2 eggs	1 teaspoon vanilla
	2 3/4 cup flour	2 teaspoons cream of tartar
	1 teaspoon soda	1/2 teaspoon salt
	2 tablespoons sugar	2 teaspoons cinnamon

Combine the shortening, sugar, eggs and vanilla and mix well. Sift together the flour, cream of tart, baking soda and salt. Add the dry ingredients to the shortening mixture and chill for at least 1 hour.

To shape:
Roll the dough into balls the size of walnuts, then roll in a mixture of the sugar and cinnamon, covering completely. Bake on greased cookie sheets at 375 degrees for 8 minutes.

Submitted by Glendene Bellamy Thompson


Orange Slice Cake

	2 c. orange slice candy	1 cup flaked coconut
	2 cups pecans	1 cup flour
	1 cup shortening	2 cup sugar
	4 eggs	2 1/2 cups flour
	1 tsp. baking soda
	1/2 cup buttermilk

Cut the orange slices into small pieces. Mix candy, coconut, pecans, and 1 up of the flour. Stir well. In another bowl, mix shortening, sugar, and eggs. Add the flour, soda, salt and mix well. Pour into a greased and floured tube pan. Bake 1 hour at 325 degrees.

	Topping:
	2 c.powdered sugar	1 C. fresh orange juice
	4 tsp. melted butter

Mix well together.Cut holes in cake while hot. Pour topping over cake. Serves 12

Created and submitted by Lola Mae Bellamy Sullivan