• 1/2 Cup unsalted butter
• 2 1/3 Cup confectioner’s sugar
• 1/2  Cup cocoa
• 1/4 Cup heavy or whipping cream
• 1 1/2 teaspoon vanilla

Centers: pecan, walnuts, whole almonds or after-dinner mints

Coatings: coconut, crushed nuts,confectioners sugar

Makes about 3 dozen truffles

Cream butter in large mixer bowl. Combine 2 1/2 cups confectioners’
sugar and the cocoa; add alternately with cream and vanilla to butter.
Blend well. Chill until firm. Shape small amount of mixture around
desired center; roll into 1 inch balls. Drop into desired coating and turn
until well covered. Chill until firm.

JUDY GARNETT PJXG05A 1 Baked Pie Shell — cooled

2 tablespoons Quick-cooking tapioca

1 1/2 quarts Fresh strawberries

1 cup Sugar

1/2 cup Water

Whipped Cream

Note: I add 1 Tblsp. margarine to the thickened sauce before pouring over berries in pie shell).Puree 1 1/2 cups berries in blender or food processor. Combine sugar and tapioca, blending well with a fork. Stir into pureed berries. Add 1/2 c.water; blending well. Microwave on HIGH for 2 minutes. Then stir with fork or wire whisk. Microwave 2 more minutes or until thick. Stir to smooth. Arrange remaining berries in bottom of baked, cooled pie shell. Spoon or pour sauce over fresh strawberries .Chill and serve with whipped cream.