Christmas Baking
GOOEY BUTTER BALLS
Crust:
1 package yellow cake mix
/i cup butter
1 large egg
1 tablespoon water
Mix together at low speed until
crumbly, about 4 minutes. Press
into bottom of oblong baking pan;
set aside.
Topping:
1 8-ounce package cream
cheese, softened
1 pound box confectioners sugar
2 large eggs
Dec. 12 to 24
10% OFF
• • .Purchases Under $5O
20% OFF
•••Purchases $BO ft Over
• Offer Good On Fabric & Notions Only
WEAVER’S DRY GOODS
108 W. Brubaker Valley Rd., Lltltz 627-1724
Houre: Mon., Thure., Fri. 8 AM - 9 PM
Tins., Wed., Set. 8 AM - 5 PM PHHPI
Closed Christmas & New Year's Day
HOG FINISHING
Swine & Poultry Operations Offer An Opportunity For Steady Full Or Part-Time
income, And A Solid Investment Opportunity For Those Capable Of Managing
A Modem Operation. Production. Contracts And Financing Are Available
To Those Who Qualify. CALL FOB DETAILSI
TRI-COUNTY Is In Business To Provide All Your Confinement System Needs
Including Total Construction Packages, Renovation Of Existing Facilities, And
Reliable On-Farm Service. Our Professional Staff Can Assist You In Planning
Financing And In Building A System Custom Tailored To Your Needs!
#
QUALITY
INSTALLATION
(Continued from Page B 8)
1 teaspoon vanilla
Cream confectioners sugar and
cream cheese together. Add eggs
and vanilla; beat until smooth.
Pour over crust pressed into pan
and bake for 30 minutes in middle
of oven. Cool on wire rack, dust
top with confectioners sugar. Cut
into lx3-inch bars. Must be stored
in refrigerator in a tight container.
Variations: change flavor by
using spice, chocolate or lemon
cake mix.
These are sinfully delicious.
Betty Light
Lebanon
Ph: 717 - 274 - 3488
%
FEEDER PIG OPERATION
CONFINEMENT SYSTEMS INC.
608 E. Evergreen Rd., Lebanon, PA 17042
CRAN-RASPERRY
BUTTER BARS
Cruse
'A cup sliced blanched almonds
2 tablespoons confectioners
sugar
'A cup plus 2 tablespoons butter,
softened
2 tablespoons granulated sugar
1 cup all-purpose flour
Topping:
4 egg yolks
1 tablespoon sugar
'A cup cran-raspberry juice con
centrate, thawed
'A cup butter
Dash salt
10 drops red food coloring
Fresh raspberries, if desired
Fresh mint, if desired
Preheat oven to 325 degrees.
For crust, place almonds on a coo
kie sheet Toast 6 to 8 minutes or
until lightly browned, stirring
once. Cool.
Finely chop almonds and con
fectioners sugar in food processor;
set aside. Cream butter. Add gra
nulated sugar and milk until light
and fluffy. Stir in flour and nut
mixture. Line bottom and 2 sides
of an 8-inch square baking pan
with aluminum foil. Pat dough
evenly into prepared pan. Prick
dough all over with tines of a fork.
Bake 30 to 35 minutes or until
edges are light brown and top is
still pale.
For topping, combine egg yolks
and sugar in saucepan. Stir in juice
concentrate, butter, and salt Cook
over medium heat, stirring con
stantly with a wire whisk, 6 to 8
minutes or until thickened. Do not
boil. Remove from heat Stir in
food color. Spread mixture over
crust Return to oven for 5 minutes.
Cool. Cut into bars. Serve garn
ished with fresh raspberries and
mint.
Lancaster Farming, Saturday, December 14, 1991-B9
DOUBLE CHOCOLATE
GLAZED WAFERS
Cookies:
1 'A cups walnut pieces, divided
'A cup unsweetened cocoa
'A cup plus 2 tablespoons butter,
softened
'/] cup confectioners sugar
'A cup granulated sugar
V< cup flour
Glaze:
3-ounces semi-sweet chocolate
3 tablespoons butter, softened
'A teaspoon light com syrup
'A teaspoon vanilla extract
Preheat oven to 325 degrees.
Toast walnuts for 8 to 10 minutes
on cookie sheet, stirring once.
Cool. Place 'A cup toasted walnuts
and cocoa in food processor, cov
er. Process until nuts are finely
chopped; set aside. Cream butter in
Cook’s Question
ANSWER Becky Nelson, Dresher, wanted a
recipe for George Washington cake that has a pie crust
base, cake with a mild spice center and chocolate icing.
Thanks to an anonymous reader for sending in the
recipe she believes Becky wants.
Washington Pie
Mix up dough for a double pie crust, but line a
10x8x2-inch pan with the dough. Fill with the following:
Soak enough stale white bread to make about 5 cups,
pressed out, and add:
VA cups sugar
2 cups applesauce
1 cup seedless raisins
’/* cup molasses
1 teaspoon vanilla
Stir ingredients well and fill lined pan. Add top crust
and pinch together. Bake at 325 degrees for 50 to 60
minutes. Cool and frost. Cut in 2-inch squares.
POULTRY OPERATION
small mixer bowl. Gradually add
sugars to butter. Beat until fluffy.
Stir in flour and chopped nut mix
ture; mix well. Shape dough into
1-inch balls. Place on unbuttered
cookie sheets 2 inches apart Flat
ten dough to VA -inch diameter
using a flat bottom glass dipped in
granulated sugar. Bake 20 to 2S
minutes. Cool.
For glaze, melt chocolate in
microwave, stirring every 15 sec
onds. Remove from microwave
just before chocolate is completely
melted. Stir in butter until melted.
Stir in com syrup and vanilla.
Coarsely chop remaining /* cup
walnuts; set aside. Spread glaze on
each cookie. Sprinkle with nuts.
Allow glaze to set at room temper
ature overnight or refrigerate 30
minutes.
(Continued from Page 88)
1 teaspoon salt
4 teaspoons cinnamon
Vt teaspoon nutmeg
Vi teaspoon cloves
% cup milk
|^T/.
Hours: Mon.-Fri.
7:00.to 4:30;
Sat. 8:00 to 12:00