Home on the Range
(Continued from Page 47)
1 cup miniature marshmallows
1 small can crushed pineapple, drained
3 ounces cream cheese
1 envelope whipped topping mix
Prepare the cherry and lime gelatin as directed on the
box in separate bowls. Dissolve lemon gelatin with one
cup of boiling water. Add marshmallows and stir until
melted. Let set until cool. Pour the lime gelatin into a
serving dish. Refrigerate until set. Soften the cream
cheese. Prepare the whipped topping as directed on the
envelope. Add the cream cheese. Beat until completely
blended. Blend the lemon mixture and whipped topping
together. Pour over the lime mixture. When the cream
mixture has set, pour on the cherry gelatin. Refrigerate
until set. Serve.
PEANUT BRITTLE
3 cups granulated sugar
1 cup water
V 2 cup light com syrup
% cup butter
1 pound raw Spanish peanuts
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1 teaspoon baking soda
1 teaspoon vanilla
Boil the sugar, water and corn syrup until it threads.
Add the butter and peanuts; cook slowly to 300 Degrees F.
stirring occasionally. Add the soda and the vanilla. It will
foam up. Turn out onto two buttered baking sheets; pull
out thin as it cools. When cold, break into pieces with a
knife handle. Makes about three pounds.
1 pound nuts
1 pound marshmallows
1 pound dates
1 cup heavy cream
1 box graham crackers (rolled fine)
Cut every ingredient into fine pieces. Mix together ,
saving enough graham crackers crumbs to roll the rolls
in. Make into rolls. Roll in crumbs. Wrap in foil and put in
freezer. Slice when ready to use.
1 tablespoon butter
2 cups brown sugar
4 eggs
1 tablespoon water
2 cups sifted flour
V* teaspoon salt
Vh. cups gumdrops, cut in quarters
% cup chopped nuts
Orange Icing
3 tablespoons softened butter
2 teablespoons orange juice
1 teaspoon grated orange rind
1% cup sifted confectioners’ sugar
Cream butter and sugar together. Beat the eggs until
light and lemon colored, blend with water mto a creamed
mixture. Sift together the flour, cinnamon, and salt,
gradually stir mto the sugar mixture. Fold in gumdrops
and nuts. Pour into greased 15% x 10% x 1 jelly roll pan.
Bake in moderate oven at 350 Degrees F. for 25 minutes.
Frost with orange icing while still warm. When set, cut
mto 30 squares.
To make icing, combine ingredients, and beat until
smooth. Frost.
CHOCOLATE CHERRY NIBBLES
8 ounces maraschino cherries (with stems)
Va cup chocolate pieces, melted
% cup finely chopped walnuts
Thoroughly drain the jar of maraschino cherries with
stems. Dip the bottom half of the chemes in % cup of
melted chocolate pieces; then dip them into the finely
chopped walnuts. Chill Serve as candy or a garnish for a
fruitcake.
30 marshmallows
Vz cup butter
1 teaspoon vanilla
2 teaspoons green food coloring
3% cups corn flackes
red hots and silver or gold dragettes
Combine marshmallows, butter, vanilla and food
coloring in top of double boiler. Heat over water until
marshmallows and butter are melted, stirring frequently.
Gradually stir in com flakes. Drop from teaspoon onto
waxed paper; with hands, shape into tiny wreaths IM> to 2
inches in diameter. Decorte with tiny candies. Makes
about 30.
These can also be made by dropping mixture from
spoon in a circle on waxed paper. Then with your hands,
shape into a nine inch wreath or candle ring. Decorate
with red candied cherries and silver dragettes.
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HIESTAND DISTRIBUTORS INC.
CHRISTMAS ROLLS
GUMDROP COOKIES
HOLIDAY CANDLE RING
DIALOG
1830 STATE ST,
EAST PETERSBURG, PA. 17520
PHONE: (717) 569-7397
Mrs. Ruth E. Ruoss
Blain, Pa.
Lancaster Farming, Saturday, December 16,1978
MERRY MACAROONS
4 egg whites
v 4 teaspoon cream of tartar
1 Vi cup granulated sugar
1 cup chopped pecans
1 cup flaked coconut
Vz cup crushed peppermint candy
3 cups com flakes
In a large mixing bowl, beat the egg whites until foamy.
Stir in the cream of tartar. Gradually add the sugar,
beating until stiff and glossy. Fold in the nuts, coconut,
peppermint candy and the com flakes. Drop by rounded
teaspoons onto well-greased baking sheets. Bake at 325
Degrees F. for about 20 minutes or until lightly browned.
Remove from the baking sheets immediately. Cool. Yields
about six dozen.
HOLIDAY STYLE SCRAMBLED EGGS
1 can cream of chicken soup
8 eggs, slightly beaten
dash of pepper
2 tablespoons butter or margari; ne
Stir the soup until smooth, blend in the eggs and pepper.
In a skillet, melt the butter, pour in the egg mixture. Cook
over low heat until set. Serve.
CHOCOLATE CREAM CHEESE BROWNIES
4 ounces sweet cooking chocolate
2 tablespoons butter or margarine
3 eggs
1% teaspoons vanilla
1 cup granulated sugar
% cup all purpose flour
% teaspoon baking powder
% cup chopped walnuts
3 ounces package cream cheese, softened
Melt the chocolate and butter, cool. In a bowl, beat
together two eggs and one teaspoon vanilla, gradually add
% cup sugar. Continue beating till thick and lemon
colored. Stir together flour, baking powder, and V*
teaspoon salt, add to egg mixture. Beat well. Blend in
chocolate mixture and nuts, set aside. Cream together
cream cheese and V* cup sugar until fluffy. Blend in
remaining egg and vanilla. Spread half of the chocolate
mixture in a greased and floured BxBx2 inch baking pan.
Pour the cheese mixture over top with remaining
chocolate mixture. Swirl layers to marble. Bake at 350
Degrees F. 40 to 50 minutes. Cool. Makes 16.
CASHEW BRITTLE
2 cups granulated sugar
1 cup light com syrup
1 cup butter or margarine
3 cups cashews (about 12 ounces)
1 teaspoon baking soda
In a heavy 3-quart saucepan, combine sugar, com
syrup, and % cup water. Cook and stir until sugar
dissolves. Bring syrup to boiling, blend in butter or
margarine. Stir frequently after the mixture reaches the
thread stage and candy therometer registers 230 Degrees
F. Add cashews when temperature reaches soft-crack
stage, 280 Degrees F. Stir constantly till temperature
reaches hard-crack stage, 300 Degrees F. Remove from
heat. Quickly stir in soda, mixing well. Pour onto two
buttered baking sheets or two buttered 15% x 10% x 1 inch
baking pans. As the candy cools, stretch it by lifting and
pulling with two forks from edges to make it thinner.
Loosen candy from pans as soon as possible. Turn candy
over, break into pieces. Makes 2% pounds of candy.
SPICY WALNUTS
1% cups confectioners’ sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
V* teaspoon ground cloves
V* teaspoon ground allspice
1/8 teaspoon salt
1 tablespoon grated orange rind
1 egg white
1 tablespoon orange juice
2 cups walnuts
Sift the sugar, cornstarch, cinnamon, cloves, allspice
and salt into a medium size bowl; stir in the orange rind.
Beat the egg white and orange juice until slightly foamv.
stir in walnuts. Toss to coat thoroughly. Drain thoroughly.
Roll walnuts in sugar mixture, a third at a time, until
coated thoroughly. Spread out on a cookie sheet, so that
the nuts do not touch. Bake in a slow oven (250 Degrees F.)
for one hour or until dry. Cool before storing in a covered
container. Keeps one month.
(Turn to Page 51)
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LESTER E. WEAVER
Ephrata #4, PA 717-733-8806 or 354-5307
49