Gonna start with something called Two-Tone Truffles, which is a recipe given to me by my nextdoor neighbor in 1969. She was an awesome cook and I never questioned any recipe she gave me. Been making them ever since. Delish!! Here is the recipe:
(Makes about 2 pounds)
1½ cups finely chopped filberts
1½ cups sifted powdered sugar
1 egg white
2 Tbsp. rum
1½ cups semi-sweet chocolate
¾ cup sweetened condensed milk
1 Tbsp. butter
Combine filberts, sugar, egg white, and rum. Mix well and spread in buttered, wax paper-lined 8- x 8- x 2-inch pan.
Melt chocolate in top of double boiler over boiling water. Stir in milk and butter; cook until thickened, about 5 minutes. Pour in pan over nut mixture.
Refrigerate until firm and cut into small squares. Store in refrigerator in air-tight container.