B6—Lancaster Farminc, Saturday, Wovtwbtr !♦, 1981 -
On The Benge fl|
Nuts for you
Nuts tend to get overlooked when
we talk about food groups and
nutrition. However, nuts are very
delicious and there are many kinds
of nuts at your choosing.
Nuts go well as “munchies” at
parties and weddings and as snack
food when you’re sitting in front of
the television watching a football
game. Nuts also add that certain
touch to many holiday cookies,
pies and cakes.
If your child is currently going
through the peanut butter sand
wich stage, don’t fret. Actually you
couldn’t be more lucky because
peanut butter is high in protein and
nuts contain more nutrients than
most people think. So let him have
peanut butter for breakfast and for
school lunches. What could be
easier to prepare than a peanut
butter sandwich?
Try these favorite nut recipes:
DUMPLINGSS
3/4 c. silted flour
1/4 c. com meal
1/21. salt
1/2 c. chopped nuts
2t. baking powder
1 egg lightly beaten
IT. dried milk
1/2 c. water
Cook's
Question
Coiner
ANSWER For the cook who requested a recipe for Caramel
Corn, Mrs. John Crossin of Newark Valley, New York, has sent
us “Caramel Corn-Oven Style.” This snack sounds great for the
upcoming holidays.
CARAMEL CORN - OVEN STYLE
15 c popped corn
1 c. brown sugar
Vz c. butter
V« c. white corn syrup
V 4 t. salt
V* t vanilla
Vz t. soda
Put popped corn into ungreased pans. In a heavy saucepan
combine sugar, butter, salt and corn syrup. Heat, stirring often
until mixture bubbles around the edges.
Continue cooking over medium heat for 5 minutes. Remove
from heat and stir in soda. This will become foamy.
Pour over corn and stir mixture until corn is well coated. Place
corn in pre-heated oven and bake for one hour Stir every 15
minutes. Cool. If you wish to store, use plastic bags or air-tight
cans.
November
14
21
28
December
Nuts to you
Thanksgiving favorites
Potato Recipes
Cakes promote friendship
Cookies for Christmas
Popcorn favorites
Beverages for the holidays
12
19
26
Sift dry ingredients together.
Mix in water, eggs and chopped
nuts. Stir only until the dry
ingredients are evenly moistened.
With only enough liquid in the stew
to cover the meat and vegetables
drop tablespoons of the dumpling
mix Into the boiling stew. Cover
and allow to cook for 20 minutes.
NUTLAYERCAKE
21/2 c. sifted flour
11/2 c. sugar
3t. baking powder
1/41. salt
1/4 c. soft butter
1 c. water
3 egg whites
11. vanilla
3/4 e. chopped nuts
Sift dry ingredients together.
Mix in butter thoroughly. Add
water gradually while beating
until batter is smooth. Add vanilla
and egg whites and beat for 2
minutes. Stir in the chopped nuts.
Pour batter in cake pans and bake
in 350-degree oven for about 25
mintues.
*?• \
• r -
t *> 7
•
f
Recipe Topics
Who can resist delicious nuts? Almonds, mixed in cookies. They'are also a perfect
cashews, chestnuts, pecans hickory nuts, and topper for this yummy autumn dish, pumpkin
the list goes on as does the desire to eat them gold pie. V p
one after another. Nuts taste good alone or
PUMPKIN GOLD PEE
1 envelope unflavored gelatin
1/2 c. cold water
11/2 c. canned pumpkin
1/3 c. firmly packed brown sugar
11. cinnamon
1/21. salt
1/21. nutmeg
1/41. allspice
1/41. ginger
3 egg yolks, beaten
1 c. dairy sour cream
3 egg whites
1/41. cream of tartar
1/3 c. granulated sugar
9-inch baked pie shell
chopped pecans
Sprinkle gelatin over water m
small saucepan; heat to dissolve.
Stir in pumpkin, brown sugar and
spices. Heat to simmering, stirring
occasionally. Blend a small
amount of hot mixture into egg
yolks. Return all to saucepan. Cook
1 minute. Do not boil. Remove from
heat. Pour into a large mixng bowl.
Chill until mixture mounds when
dropped from a spoon. Blend in
sour cream. Beat egg whites until
frothy. Add cream of tartar and
continue beating until soft peaks
form. Gradually add granulated
sugar and beat until stiff and
glossy. Fold into pumpkin mixture.
Pour into pie shell. Chill several
hours or overnight until firm.
Garnish with lots of chopped
pecans.
PECAN TARTS
Mix 1/2 c. margarine and 1/2 c.
sugar. Stir m 2 egg yolks, 1 t.
almond extract and 2 c. sifted
flour. Press evenly into tiny tart
shells or muffin cups. Bake in 400
degree oven 8 to 10 minutes. Bring
to boil 1/2 c. margarine, 1/3 c. dark
com syrup and 1 c. confectioners
sugar. Stir 1 c. chopped pecans.
Spoon into shells. Top with pecan
halves. Bake m 350-degree oven for
5 minutes. Makes 4 dozen.
Audrey Koontz, Everett
WALNUT ANIMAL CRACKERS
21/4 c. unsifted flour
1/2 c. whole wheat flour
1/4 c. yellow commeal
It. baking powder
3/41. salt
1/2 c. finely chopped walnuts
2/3 c. shortening
1 c. granulated sugar
1/21. vanilla
6T.milk
Mix flours with cornmeal,
baking powder, salt and walnuts.
Cream shortening with sugar and
vanilla. Blend in flour mixture
alternately with milk, mixing to a
stiff dough.
On lightly floured board roll
small portions at a tune to 1/8 inch
thickness and cut with animal
shaped cookie cutters. Arrange on
ungreased cookie sheets. Bake
above oven center at 350 degrees
for about 12 minutes, until edges
are lightly browned. Cool on wire
racks. Makes about 4 1/2 doz.
crackers depending on size of
cutters.
WALNUT SKATEBOARDS
3/2 c. butter
1/3 c. brown sugar
11. grated orange peel
IT. orange juice
1/41. anise flavoring
3/4 c. unsifted rye flour
1/41. baking powder
3/2 c. sifted all-purpose flour
1/2 c. finely chopped walnuts
Beat together butter, sugar,
orange peel and juice, and
flavoring until well blended. Stir in
rye flour. Stir, baking powder into
all-purpose flour. Gradually blend
into the dough Mix in walnuts.
Shape into 12 small rolls.
Place one at a tune on greased
cookie sheets and flatten with
floured rolling pm to about 41/2xl
1/2 inches. Bake at 375 degrees for
about 10 minutes until edges are
very lightly browned. Cool on wire
racks. Make 12 cookies.
APPLESAUCE NUT BREAD
1 c. sugar
1 c. applesauce
1/4 c. oil
3 egg whites
3T. skim milk
2 c. sifted flour
It. baking soda
11. baking powder
1/21. salt
1/21. cinnamon
1/41. nutmeg
l/2_c. chopped walnuts
In a large bowl combme sugar,
applesauce, oil, egg whites, and
skim milk and mix thoroughly.
Add flour, baking soda, baking
powder, salt, cinnamon and nut
meg. Combine until all ingredients
are well blended. Stir in chopped
nuts.
Spread batter in oiled and
floured 9x5x3 inch loaf pan. Bake
at 350 degrees for 60-70 minutes.
Nancy Lort, Delta
RAISED NUT BREAD
2T. dried milk
1/2 cake yeast
2 T. brown sugar
1/41. salt
1 c. water
1 c. sifted white flour
1 c. whole wheat flour
1/2 c. finely chopped nuts
Dissolve yeast in one cup of
warm water in a bowl, and add dry
ingredients. Beat until thoroughly
mixed. Add nuts and enough flour
to make a stiff dough. Grease 9x5
loaf pan Cover with a cloth and let
rise until doubled. Bake in 375
degree oven for one hour.
COLD NUT CAKE
1 lb. graham crackers, rolled fine
2 c. English walnuts, chopped
1 pound dates, cut in thirds
1 pound marshmallows, cut
2/4 c. milk
Mix all together and shape into
rolls. Roll in graham cracker
crumbs and wrap in wax paper.
Store in refrigerator and slice as
used.
Mrs. Carl Bacon, Felton