86-lancaster Farming, Saturday, December 9, 1989
Borne On The Benge flfe
Ring In The Season
With Festive Treats
Now that you’ve flipped the
calendar to December, you realize
that it’s lime to start preparing fes
tive treats for holiday entertaining
and for gift giving.
Many enjoy making candy.
Although the classy chocolate truf
fles and glistening butler toffee
may apppear complicated, looks
are deceiving. They’re surprising
ly easy—even fun.
As for making butter toffee,
remember two things and you’ll
guaranteed perfect results. First,
use only real butter. If another fa lis
used, the fat will separate on the
surface of the candy. Second,
check the accuracy of your candy
thermometer. One degree off
either way can make the difference
between success and failure.
If candy making isn’t your favo
rite thing, don’t despair, their arc
plenty of recipes below for both
the novice and the accomplished
cook.
RUM BALLS
'A cup butter
1 egg
1 teaspoon vanilla
2 small glasses rum
1 cup sugar
1 cup chopped dates
2'A cups rice crispics
A cup ground nuts
Melt butter. Mix egg, sugar and
dales and combine with butter.
Bring to boil. Remove from heat.
Add rice crispics, vanilla and rum.
Mix well.
Roll into small balls; then into
ground nuts. Refrigerate until
ready to serve.
A Loyal Reader
CHEESE PEANUT CRISPIES
2 cups (8 ounces) shredded
Cheddar cheese, room temperature
1 cup butter
2 cups flour
VI teaspoon cayenne pepper
1 cup finely chopped salted
Spanish peanuts
Beat cheese and butter until fluf
fy. Blend in flour and cayenne
until smooth. Chill dough for ease
in handling. Preheat oven to 400
degrees. Form into 1-inch balls;
dip balls in peanuts and place on
cookie sheet, nut side up. Bake 12
to 14 minutes.
Cheese Olive Puffs: Omit pea
nuts. Shape tcaspoonfu'.s of dough
around well-drained medium
sized stuffed green olives, cover
ing completely. Bake as directed.
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 ingre
dients and clear instructions with each recipe you submit.
Send your recipes to Lou Ann Good, Lancaster Farming, P.O.
Box 609, Ephrata, PA 17522. Recipes should reach our office
one week before publishing date.
Dec.
16-
23-
30-
Jan.
6- Low Salt Recipes
BUTTER TOFFEE
2'A cups sugar
1 teaspoon salt
'A cup water
VA cups butler
\'A cups chopped blanched
almonds
1 cup finely chopped pecans
1 teaspoon vanilla extract
6 ounces milk chocolate morsels
Combine sugar, salt, water and
butler in a heavy 3-quart saucepan.
Heat to boiling over medium high
heat. Stir in 3 A cup almonds. Cook,
stirring constantly, to hard crack
stage (300 to 310 degrees).
Remove from heat. Stir in remain
ing Va cup almonds, 'A cup pecans
and vanilla. Quickly pour into but
tered jelly roll pan; spread evenly.
Sprinkle chocolate morsels over
warm toffee. Spread evenly;
sprinkle with remaining pecans.
Cool completely. Break into
pieces to serve. Store, covered, in
refrigerator.
SWEDISH TEA RING
1 package active dry yeast
'A cup warm water
Va cup lukewarm milk, scalded
then cooled
'A cup sugar
Vi teaspoon salt
1 egg
‘A cup bu'(cr, softened
214 -214 cups flour
Dissolve yeast in warm water.
Stir in milk, sugar, salt, eggs, shor
tening and 114 cups flour. Beat
until smooth. Mix in enough
remaining flour to make dough
easy to handle. Turn dough onto
lightly floured board; knead until
smooth and clastic, about 5
minutes. Place in greased bowl;
turn greased side up. At this point,
dough can be refrigerated three to
four days. Cover. Let rise in warm
place until double, about
114 hours. (Dough is ready if
impression remains when touch
ed). Roll dough into rectangle,
15x9 inches. Spread with butter
and sprinkle with sugar cinnamon
and raisins. Roll up, beginning at
wide side. Pinch edge of dough
into roll to seal well. Stretch roll to
make even.
With scaled edge down, shape
into ring on lightly greased baking
sheet. Pinch ends together. With
Holiday -Desserts
Christmas Favorites
Submit favorite recipe that you got from
Lancaster>Farming
Am. Dairy
,rs many opportun
special charm to the season.
scissors, make cuts two-thirds the
way through ring at 1 inch inter
vals. Turn each section on its side.
Let rise until double.
Bake 25 to 30 minutes. If
desired, frost while warm with
sweet icing and decorate with nuts
and cherries. Serve warm.
Filling
2 tablespoons butter,
softened
'A cup brown sugar
2 teaspoons cinnamon
VS-cup raisins
Sweet Icing
Mix 1 cup confectioners’ sugar,
1 tablespoon milk and 14 teaspoon
vanilla until smooth.
Kyncl Bomgardner
Lebanon Co. Dairy Princess
CHOCOLATE TRUFFLES
'A cup butler
6 ounces unsweetened
chocolate
'A cup whipping cream
1 cup confectioners’ sugar
'A cup finely chopped pecans
'/«cup unsweetened cocoa
'A teaspoon cinnamon
Melt butler and chocolate in a
medium-sized saucepan over low
heat, stirring frequently. Remove
from heat and stir in whipping
cream. Gradually stir in confec
tioners’ sugar, and nuts until
smooth. Chill, covered, 12 to 24
hours. Shape into balls using about
1 teaspoon of mixture for each.
Combine cocoa and cinnamon.
Roll balls in cocoa mixture. Place
each in a small paper cup. Store in
tightly covered metal container in
refrigerator. Remove from
refrigerator and let stand at room
temperature about 30 minutes
before serving. Yields: 36.
Am. Dairy
SANTA’S WHISKERS
1 cup butter or margarine
1 cup sugar
2 tablespoon milk
1 teaspoon vanilla
2'A cups flour
1 cup finely chopped red or
green candied cherries
A cup finely chopped pecans
1 cup flaked coconut
Beat butler for 30 seconds. Add
sugar and heat until fluffy. Add
milk and vanilla. Beat well. Stir in
flour, chccries and nuts. Shape into
three 7-inch rolls. Roll into coco
nut to coat. Wrap in waxed paper.
Chill thoroughly. Cut into 'A -inch
slices. Place on ungreased cookie
sheet. Bake in 357 degree oven for
12 minutes or until edges are gol-
Featured Recipe
Looking for the perfect pie? Check out Pauline’s Pies in Leba
non. The 71 -year-old woman bakes asjnany as 389 during a holiday
week for customers who drop by her farmhouse.
To learn more about Pauline and her pie-making business, look
for her story featurerfin this section. If you don’t live near enough to
Pauline to pick up a pie, try duplicating her delicious coconut cus
tard pie.
COCONUT CUSTARD PIE
1 cup sugar
2 rounded tablespoons flour
2 eggs
1 cup coconut -
2 cups milk
2 tablespoons butter, melted
Mix sugar and flour. Add eggs, coconut, milk and butter. Mix.
Pour into 9-inch pie crust. Bake at 385 degrees until lightly
browned.
3 cups flour
1 cup shortening
1 teaspoon salt
Mix ingredients and moisten with water until soft but not sticky.
The less you work the dough after adding the water, the better the
crust will taste. To learn more hints for pie making, look for Pau
line’s story in this section.
entertain. Festive foods add a
den brown. Makes about 80
cookies.
Mrs. Alton Sujman
Waltons, NY
BLUE CHEESE
BOLOGNA WEDGES
1 cup crumbled Blue cheese
4 ounces cream cheese, room
temperature
18 slices bologna
36 pimicnlo-sluffcd olives
Combine blue and cream
cheeses; mix until blended. Spread
scant 1 tablespoon mixture over
each of 6 slices bologna. Slack.
Repeat twice. Chill. Cut each stack
into 12 wedges. Garnish with
olives secured with wooden picks.
Am. Dairy Association
(Turn to Pago B 8)
PIE QRUST