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88-Uncasttr Farming, Saturday, December 1,1
Christmas cookies
(Continued from Page B 6)
CHRISTMAS WREATHS
Impounds flour
1 pound sugar
9 ounces butter
5 eggs
Grated peel of 1 lemon
Chopped nuts
Cream butter; add eggs one by
one, then sugar and lemon peel.
Add flour gradually and mix well.
From the dough form small
wreaths, placing them on a
greased baking sheet, not too close
together. Dust lightly with flour
and dredge with chopped nuts.
Bake in moderate oven (3SO°F)
until lightly browned.
Minerva Martin
Shippensburg
Cook’s tr %
Question V /
Comer
QUESTION - Priscilla Beiler, Quarryville, would like a
recipe for ham bologna.
QUESTION • Vera Martin, Leola, would like a recipe for
canned, dark red kidney beans (the kind you buy in the
store). They are often used to make chili.
QUESTION - Mary E. Neal, Homer City, is still looking for
a vegetable lasagna recipe.
ANSWER - Mrs. Charles Biehl, Mertztown, requested
recipes for sugar cookies and breakfast cake. Thanks go to
Mollie Tressler, Marietta, for her Breakfast Cake recipe,
and to Linda Christman, Greencastle, for her Sugar Cookie
recipe
1 cup sugar
1 cup milk
2 cups flour
2 teaspoons baking powder
Mix all ingredients together. Pour into pan. Put lumps of
butter the size of peas all over cake. Sprinkle 1 cup brown
sugar and cinnamon on cake. Bake at 350° F. for about x h
hour.
cup butter
cup sugar
egg
Cream together butter, sugar and egg. Add soda and
flour. Roll out on floured board and cut with cookie cutters.
Bake at 425° F. for 6 to 8 minutes. Cookies stay nice and
soft.
• FALLING OFF
• DETERIORATION • INKING OFF
Keep your milk production at its peak by
replacing your tired inflations with new
efficient ECI soft designs.
DIFFERENT THAN ANY OTHER INFLATION
Ask your dealer for the new ECI Mmi-catalog or write
PEPPERMINT CHOCOLATE
COOKIES
COOKIE DOUGH:
2 cups all-purpose flour
Vz cup cocoa
V« cup sugar
1 teaspoon salt
teaspoon baking powder
% cup butter
2 egg yolks, slightly beaten
Va cup milk
1 teaspoon vanilla extract
Sugar
PEPPERMINT MERINGUE:
2 egg whites
V« teaspoon cream of tartar
Vt cup sugar
Vz teaspoon vanilla extract
teaspoon salt
1 cup crushed peppermint stick
candy
Red food color
Preheat oven to 325*F. For
cookies, combine flour, cocoa,
Breakfast Cake
2 tablespoons butter
legg
1 teaspoon vanilla
Sugar Cookies
3 cups flour
1 teaspoon soda
• LEAKING AIR
sugar, salt and baking powder in
large mixing bowl. Cut in butter
until mixture resembles commeal.
Combine egg yolks, milk and
vanilla; add to flour mixture. Stir
only enough to form a soft dough.
Shape cookie dough into balls 1
inch in diameter and place on
unbuttered cookie sheets. Flatten
with bottom of glass dipped in
granulated sugar. For meringue,
beat egg whites until frothy. Add
cream of tartar and beat until soft
peaks form. Add sugar, 1
tablespoon at a time; continue
beating until very stiff peaks form.
Add vanilla and salt. Fold in candy
and food color. Top each cookie
with a teaspoon of meringue. Bake
15 to 18 minutes.
CHRISTMAS MOLASSES
COOKIES
Blend together in saucepan:
1 cup milk molasses or honey
1 cup sugar
Vz cup butter
Vz cup lard
Bring to simmer, stirring con
stantly. Pour over 2 cups flour and
beat smooth. Pour over 2 beaten
eggs and beat smooth. While
mixture cools, sift together:
3 cups flour
% teaspoon soda
Vz teaspoon salt
Vz teaspoon ginger
M> teaspoon cinnamon
Vz teaspoon cloves
When egg mixture is cold, blend
with flour mixture. Work into
smooth dough. Place in covered
bowl and chill thoroughly before
rolling. Roll very thin. Cut out and
decorate as desired. Bake at 350°F.
for 8 minutes or until slightly
browned.
lirect to:
Ida Keeny
New Freedom
Jake, did you hear? BINKLEY & HURST BROS.
are at it again! I got the inside news - they’re
, having a Special Yellow Insert in the Dec. Bth j
t issue of Lancaster Farming J *
Lllke, YOU
ANNUAL DISCOUNT CASH &
Yes! I hear they’re having
spectacular discounts vou
must see to believe - they’ll
ou thousands >
ssss!
MINIATURE PECAN PIES
Vz cup margarine
1 cup sifted flour
13-ounce package cream cheese
Cream and divide into half then
shape each half into balls. Press
into cups of miniature muffin tins.
Filling:
1 egg, beaten
% cup brown sugar, packed
1/8 teaspoon salt
V* teaspoon vanilla
1 tablespoon margarine
Sprinkle a few chopped pecans in
bottom of shells. Add filling and
top with pecans. Put about 1
teaspoon of filling in each cup. If
any is left, divide in cups. Makes 24
cups. Bake at 350 # F. for 20
minutes. Then bake at 250°F. for 20
minutes.
CHERRY WINKS
2V* cups all-purpose flour
2 teaspoons baking powder
Vz teaspoon salt
% cup margarine or butter, sof
tened
1 cup sugar
AMERICA
ON THE GROW
2 eggs
2 tablespoons milk
1 teaspoon vanilla flavoring
1 cup chopped nuts
1 cup finely cut, pitted dates 1
% cup finely chopped maraschino
cherries
2% cups com flakes, crushed to 1H;
cups
15 maraschino cherries, but into;
quarters
Stir together flour, baking
powder and salt. Set aside.
In large mixing bowl, beat
margarine and sugar until light
and fluffy. Add eggs. Beat well.
Stir in milk and vanilla. Add flout
mixture. Mix until well combined.
Stir in nuts, dates and chopped
cherries.
Portion dough using level
measuring tablespoon. -Shape into
balls. Roll in crushed com flakes.
Place about 2 inches apart on :
greased baking sheets. Top each
with cherry quarters. Bake at
375°F. about 10 minutes or until
lightly browned. Remove im
mediately from baking sheets.
Cool. Yields about 5 dozen.
Julia Shaull
Brogue
Sarah B. King
Lancaster