CHOCOLATE TRUFFLES

Few ingredients, few instructions—what could be easier? Rolling the truffles between your palms is a messy, but not difficult, process, yielding delicious results. Children may enjoy helping, and, if you're going to make a mess, you may want to double the recipe. Use good-quality chocolate, stocking up when it goes on sale. Then make these and enjoy an easy, elegant dessert.

Chocolate  Truffles

Makes 15

1/3 cup heavy cream

6 ounces high-quality bittersweet chocolate, very finely chopped

2 tablespoons butter, very soft

Cocoa powder, sifted

1. Bring the cream to a boil.

2. Pour boiling cream over chocolate placed in small bowl.

3. Wait 1 minute. Then whisk until the mixture is smooth and shiny.

4. Add very soft butter and whisk to blend completely. Cover and refrigerate for 3 hours or until firm.

5. Scoop out using small ice-cream scoops, making level, not rounded, scoops.

6. Roll each scoop between your palms to form balls. If chocolate is too hard to shape, leave it at room temperature for 20 minutes. If chocolate is too soft, return to refrigerator.

7. Roll the truffles in a small bowl of sifted cocoa powder. Then toss from hand to hand to shake off the excess cocoa powder.

8. Place truffles in small fluted paper or foil cups, cover, and refrigerator until ready to serve. They may be stored in the refrigerator for up to a week.

WENDY'S SIMPLE CHEESECAKE

Simple is best, not fussy, not overdone. This cheesecake is evidence of that. Dress it up if you wish. A garnish, such as mint leaves, might be nice, but it really is fine just how it is—simply rich and elegant.

Wendy’s  Simple  Cheesecake

Serves 12

1/4 cup butter

1  1/2 cups graham cracker crumbs (requires 1 wrapped package)

2/3 cup + 5 tablespoons granulated sugar, divided

16 ounces cream cheese at room temperature

2 eggs at room temperature

1/8 teaspoon salt, divided

1 1/2 teaspoons vanilla extract, divided

1 cup cultured sour cream at room temperature

1. First, make crust by microwaving butter in small bowl just until melted.

2. Stir in graham cracker crumbs and 2 tablespoon sugar.

3. Lightly butter bottom of 8-inch springform pan. Then press crumbs evenly into bottom and up sides about a half-inch. Refrigerate while preparing filling.

4. To make filling, beat cream cheese in medium-sized bowl. Then beat in 2/3 cup sugar.

5. Add half of the salt and 1/2 teaspoon vanilla. Beat at medium speed about 5 minutes.

6. Pour filling over refrigerated graham-cracker-crumb crust. Bake in 350°F. oven for 35 to 40 minutes. Cool 30 minutes before adding sour-cream topping.

7. To make the sour-cream topping, mix sour cream, 3 tablespoons sugar, the remainder of the salt, and 1 teaspoon vanilla in small bowl.

8. Once cheesecake has cooled for 30 minutes, evenly spread sour-cream topping over cheesecake and return to 350°F. oven for 10 more minutes.

9. Cool to room temperature before placing covered cheesecake in refrigerator for at least 8 hours before serving.

NOTE: To determine the size of a springform pan, measure the diameter of the bottom from inside the rim. If you have a 9-inch pan, adjust the recipe by pressing the crust only into the bottom of the pan, not up the sides. Since the cheesecake won’t be quite as high, it may not need to bake quite as long.

CHEDDAR SCONES

I took these scones to an after-church potluck, cutting them into bite-sized pieces. They are yummy and fattening and have little redeeming value in terms of nutrition. When making them at a high elevation, use scant measures of the baking powder and baking soda.

Cheddar  Scones

Serves 8 or more

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon dried thyme leaves

1/4 teaspoon salt

6 tablespoons butter, frozen

2 cups (8 ounces) sharp Cheddar cheese, shredded

2 large eggs

2/3 cup buttermilk plus additional 2 tablespoons

1. In medium-sized bowl, stir together flour, baking powder, baking soda, thyme, and salt.

2. Grate frozen butter into bowl. Stir.

3. Add shredded Cheddar cheese to bowl and stir.

4. In small bowl, whisk eggs. Then whisk in 2/3 cup buttermilk.

5. Add wet ingredients to well made in dry ingredients. Stir with fork just until dough holds together.

6. Knead dough on lightly floured surface for only about 10 times.

7. Pat to about 1-inch thickness. Cut into desired shapes. For instance, small pieces for appetizers, wedges for dinner bread.

8. Place scones on large ungreased cookie sheet about 2 inches apart.

9. Brush tops lightly with remaining buttermilk.

10. Bake scones for 12 to 20 minutes, depending on size of scones.

11. Serve warm.

ROASTED CARROTS AND SHALLOTS

Vegetables—one of my favorites foods. Try this recipe and see whether you don't agree that carrots are delightful. These are a nice addition to a Thanksgiving table.

Roasted  Carrots and Shallots
Serves 8

2 pounds carrots, peeled with stem ends removed

12 small to medium-sized shallots

2 teaspoons fresh thyme leaves

4 tablespoons butter, melted

½ teaspoon salt plus more to taste

¼ ground black pepper plus more to taste

1. Cut carrots in half crosswise. Then lengthwise halve the fatter halves. Place in medium-large bowl.

2. To carrots, add shallots, thyme, butter, measured salt and pepper. Toss.

3. Line rimmed large baking sheet with parchment paper or foil. Place carrots in single layer on top of lining.

4. Cover baking sheet tightly with foil. Cook on middle rack of oven heated to 425°F. for 10 minutes.

5. Remove foil; continue to cook, stirring every 10 minutes, for 20 to 30 minutes or until carrots are both well-browned and tender. Toss with more salt and pepper if desired.

NOTE: Carrots are delicious hot, warm, or at room temperature.