From Holiday Bustle
Pause
Tasty Fireside Treat
For A
In the midst of the bustle of
holiday preparations, nothing is
quite as peaceful as a quiet walk on
a crisp moonlit night followed by a
restful moment beside a glowing
fire. Of course, a winter walk must
be followed by a snack, which will
undoubtedly taste finer when
enjoyed by the fire.
We’ve gathered together a host
of treats to enjoy with friends and
family this holiday season. We
hope you’ll pause for just a few
moments or longer if you can
spare the time to relax and
pamper yourself with a savory
snack.
Merry Christinas to you and
your family. Thank you for sharing
your kitchen-tested recipes with us
throughout the year. We’ve ap
preciated receiving them and
we’re sure our readers have en
joyed preparing and consuming
them.
LAZY WOMEN CAKE
Take an ft- or 9-inch square pan.
Set the sifter in the pan. (The pan
does not need greased.) Fill sifter
with:
Vk cups pastry flour
3 tablespoons cocoa
1 teaspoon soda
1 cup white sugar
Pinch of salt
Sift. Mix with fork. (No spoon.)
Do not beat. Make 3 holes in the
dry ingredients. In one hole, put 1
teaspoon vanilla. In the next, put 7
tablespoons cooking oil and in the
last hole put 1 tablespoon vinegar.
Pour over this 1 cup cold water.
Mix thoroughly with a fork. Bake
at 350*F. for 25 to 30 minutes.
Kathryn Byler
Belleville
RIBBONSALAD
1 small box lime-flavored gelatin
1 cup hot water
1 cup cold water
1 small box lemon-flavored gelatin
1 cup hot water
Vz cup miniature marshmallows
8 ounces cream cheese
1 cup pineapples (crushed and
drained)
1 packaged whipped topping
1 small box strawberry-flavored
gelatin
1 cup hot water
1 cup cold water
Dissolve lime-flavored gelatin in
hot water; add cold water. Pour
into mold and chill until set.
Dissolve lemon-flavored gelatin in
Recipe Topics
If you have recipes for the topics listed below, please
share them with us. We welcome your recipes, but ask that
you include accurate measurements, a complete list of
ingredients and clear instructions with each recipe you
submit. Send your recipes to Sue Keene, Lancaster
Farming, P.O. Box 366, Lititz, PA 17543.
December
27-
January
3-
10-
Home On The Band
hot water over low heat and add
marshmallows; stir until
dissolved. Remove from heat and
add cream cheese and pineapple.
Mix well. Cool and fold in topping
and mix well. Pour over lime
flavored gelatin layer and chill
until set. Dissolve strawberry
flavored gelatin in hot water and
add cold water, add as third layer.
Serve on lettuce and garnish with
salad dressing.
LIGHT LEILANI BARS
Vz cup butter
Wz cups sugar
4 eggs
Vh cups flour
1 teaspoon salt
% teaspoon baking soda
1 13%-ounce can crushed
pineapple, drained
Vz cup chopped macadamia nuts
Vz cup flaked coconut
In large mixing, bowl, cream
butter until light. Gradually blend
in sugar. Add eggs, mix well.
Blend in flour, salt and soda. Stir in
drained pineapple, nuts and
coconut. Spread in greased 15x10-
inch jelly roll pan. Bake at 350°F.
for 25 to 30 minutes. Cool and cut
into bars with sharp knife. If
desired, roll bar in confectioner’s
sugar, or serve squares with ice
cream or whipped cream. Makes
48 bars.
DATE CRUMBLES
2 well-beaten eggs
1 cup sugar
2 teaspoons baking powder
1 tablespoon flour
1 cup chopped walnuts
1 cup chopped pitted dates
Combine ingredients. Pour into
greased pan. Bake at 325°F. until a
slight crust forms. Scoop out of pan
and allow to cool. Break into pieces
the size of a walnut. About an hour
before serving, fold gently into 1
pint of whipped cream or serve
plain.
EGGNOG ICE CREAM
2 eggs
1 cup sugar
2 cups dairy eggnog
1% cups whipping cream
2 teaspoons vanilla extract
1 teaspoon rum extract
Leftovers
Low-Calorie Dishes
Eggs-citmg Eggs
Suetta High
Reinhold
Take a /eai om hi
before a warming fire.
V* teaspoon each: cinnamon,
nutmeg, salt
Beat eggs until foamy.
Gradually add sugar; beat until
thickened. Add eggnog, whipping
cream, extracts, spices and salt;
mix well. Chill about 1 hour.
Churn-freeze according to
manufacturer’s directions. After
freezing, transfer ice cream to a
plastic freezer container. Ripen in
freezer at least 2 hours before
serving.
Betty Biehl
Mertztown
MACAOAMIA NUT FUDGE
2 cups sugar
2 1-ounce squares unsweetened
chocolate
Dash of salt
1 cup light cream or half and half
Betty Biehl
Mertztown
2 tablespoons light com syrup
V* cup (Vz stick) butter
% cup coarsely chopped
macadamia nuts
1 teaspoon vanilla extract
Butter a 9x5-inch loaf pan; set
aside. Combine sugar, chocolate
and salt in 3-quart mixing bowl or
casserole. Stir in cream and corn
syrup; add butter. Microwave,
covered, on high for 5 minutes. Mix
well. Microwave, uncovered, 10 to
14 minutes, or until soft ball stage
is reached (234 to 240*F.) Cool
mixture without stirring to 120*F.
on edges. Add vanilla and nuts.
Beat until mixture is thick and
creamy and starts to lose its shine.
Quickly spread in pan. (If fudge is
too thick to spread, stir in a few
drops of cream.) Cool completely.
Cut into 1-inch square pieces. Store
in airtight container in cool, dry
place for up to two weeks.
BUTTERY CASHEW BRITTLE
2 cups sugar
1 cup light com syrup
% cup water
Vh cups coarsely chopped salted
cashews
iday preparations to enjoy a sleighfull of microwave candies
Vz cup butter
2 teaspoons baking soda
Butter 2 large cookie sheets; set
aside. Combine sugar, com syrup
and water in 3-quart mixing bowl
or casserole. Microwave on high 8
to 10 minutes, stirring twice, until
soft ball stage (234 to 240 a F.) is
reached. Stir in cashews.
Microwave on high 10 to 12
minutes, until hard crack stage
(300 to 310*F.) is reached. Stir in
butter and baking soda. Pour half
of mixture on cookie sheet,
spreading to Vo-inch thickness.
Cool completely. Break into
pieces. Store between sheets of
wax paper in airtight container in
refrigerator for up to one month.
COCONUT FRUIT BALLS
18-ounce can crushed pineapple
1 8-ounce package dried mixed
fruit bits
7 tablespoons butter
Vz cup firmly packed brown sugar
legg
2 tablespoons pineapple juice
The Pennsylvania Dairy Promotion Program is offering Penn
sylvania residents a free brochure featuring nonalcoholic party
drinks.
Jim Harteis, chairman of the PDPP’s advisory board, said over
2,500 requests for the brochure have been requested so far, and they
have plenty left for others interested in the recipes.
For your free copy write to; “Cheers," PA Dairy Promotion
Program, 2301 N. Cameron Street, Harrisburg, PA 17110. Include a
self-addressed, stamped business envelope.
Here’s a peek at one of the delectable recipes featured in the
brochure.
2 cups milk
2 cups frozen strawberries, slightly thawed
1 teaspoon fine granulated sugar or sweetener
5 ice cubes
Combine all ingredients in blender until frothy
1 teaspoon vanilla extract
2 cups oven-toasted rice cereal
1 cup shredded coconut or finely
chopped nuts
Drain pineapple, reserving 2
tablespoons juice. Combine
pineapple, dried fruit, butter and
sugar in a medium-sized bowl.
Microwave, uncovered, on high 4
minutes, stirring twice until butter
is absorbed. Combine egg,
pineapple juice and vanilla. Stir a
small amount of hot mixture into
egg mixture. Return all to bowl.
Microwave, uncovered, at half
power (50 percent), 6 to 8 minutes,
or until thickened and mixture
forms a ball when stirred. Stir in
cereal. Cool slightly. Shape into 1-
inch balls. Roll in coconut. Place
on waxed paper. Chill until firm, 3
or 4 hours. Store in tightly covered
container in refrigerator for up to
two weeks.
Featured Recipe
Strawberry Daiquiri
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