86-Lancaster Farming, Saturday, March 20 1993 4% Borne On The Bange fl| Candy Making Made Easy When it comes to candy mak ing, microwave ovens make the job easy. Not only is the micro wave quicker, preparation and clean-up are often easier, too. Melting butter, chocolate, and marshmallows and toasting nuts the basics for making delicious candies are a snap in the micro wave oven. Some candy recipes require a candy thermometer, a double boil er, and a mixer, but many of the recipes sent in by our readers require no special equipment. RICE KRISPIE DATE CANDY ‘/j cup water 1 cup sugar ' cup chopped dates 1 egg 1 teaspoon vanilla 2 to 4 cups Rice Krispies Combine water, sugar, dates, egg, and vanilla in a saucepan. Cook slowly for 15 minutes. Cool slightly. Stir in Rice Krispies. Grease hands. Roll into balls, then roll m coconut. Yields: 4 dozen. Lorraine Martin Manheim ALMOND BARK TREATS 214 pounds almond bark (white chocolate) i cup peanut butter 3 cups Rice Krispies 3 cups miniature marshmallows 3 cups sailed peanuts Melt together bark and peanut butter. Cool slightly; add cereal, marshmallows, and peanuts. Stir together. Drop by spoonful onto waxed paper. Lorraine Martin Manheim CHOCOLATE PEANUT BUTTER SNACK 14 cup butter 16 ounces chocolate or butters cotch chips 'A cup peanut butler 12 cups Rice Chex, Cheenos, rolled oats, or any combination 2 cups confectioners’ sugar Melt together butler and choco late chips. Mix in peanut butter and pour over cereal. Mix well. Pul confectioners’ sugar in a large con tainer with a lid and pour cereal mixture into it. Shake well until cereal is completely covered with confectioners’ sugar. Mrs. Stanley Martin Manheim 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 March 27- Nutritious Recipes April 3- Easter Favorites 10- Peanut Butter Recipes 17- Cooking With Eggs MINT PATTIES 1 pound sifted confectioners’ sugar 'A cup butler, softened Vi cup com syrup 1 teaspoon peppermint extract Green food coloring, if desired Mix together confectioners’ sugar, butter, com syrup, extract, and food coloring. Shape into a small ball. Place ball on waxed paper and flatten with a fork. Let dry several hours. PUFFED RICE CANDY 1 cup granulated sugar 'A cup water 1 teaspoon vinegar 1 tablespoon butler 2 tablespoons molasses 1 teaspoon vanilla 4-ounces puffed rice or wheat Boil sugar, water, vinegar, but ter, molasses, and vanilla for 5 minutes until mixture dropped in cold water becomes brittle. Stir in puffed rice or wheal. Butter hands and shape into balls or press in a 13x9-inch buttered pan. Cut in thin pieces when cool. Elizabeth Seibert Fredericksburg Betty Hess Manheim HOLIDAY CREAMS I cup butter 1/2 cups confectioners’ sugar 'A cup cocoa 'A teaspoon almond extract 14 cup almonds, chopped 2 cups quick rolled oats, uncooked Flaked or shredded coconut Beal together butter and sugar until creamy; blend in cocoa and almond extract. Mix thoroughly. Stir in almonds and oats. Chill mixture until stiff, about two hours. Break off pieces of mixture and roll into one-inch size balls. Roll in coconut to coal outside. Place in refrigerator to chill. Makes 3 dozen. Variations; Substitute vanilla extract for almond extract. Substitute walnuts for almonds. Flavor filling with strawberry extract or other desired flavorings. Coal filling with dipping chocolate. Jack Hohmeier Lincroft, N.. 1. Betty Biehl Mertztown Candy-making is super-simple with the help of the microwave oven. Peanut Butter ’N Chocolate Fudge and Chocolate Cashew Clusters make great gifts and desserts during the holidays. FAST PRALINES 1 package butterscotch or other pic filling \'A cups pecan halves 1 cup granulated sugar 'A cup brown sugar, packed A cup evaporated milk 1 tablespoon butter In a heavy non-stick saucepan, place all ingredients and heat until they come to a boil. When the> begin to boil, stir constantly tor 3 more minutes. Remove from heat and beat until thick and shiny. Drop by tablespoonful on waxed paper or on a non-stick pan. Cool until firm. Remove from paper. Serve. Variation: substitute peanuts for pecans Jack Hohmeier Lincroft, N..|, PEANUT BUTTER EGGS 314 cups confectioners’ sugar I A cups peanut butler 4-ounccs cream cheese, softened 'A cup margarine, softened 'A teaspoon vanilla Mix together with hands until thoroughly blended. Shape into eggs. Chill until firm. Dip in melted coating chocolate. Leah Click Ronks CASHEW RAISIN CLUSTERS 1 cup raisins 1 pound unsalted dry-roasted cashews 1 pound chocolate-flavored can dy coating In a large heavy saucepan, melt the candy coating over low heal. Remove from heat. Stir in cashews. Add raisins and mix well. Drop mixture by teaspoonful onto waxed paper. Let clusters stand in a cool dry place until firm. Store in a tightly-covered container in a cool dry place. Makes about 64 pieces. Julie Houghtaling Warwick, N.Y. (Turn to Pago B 7) Featured Recipe A recent nationwide survey commissioned by Kellogg Com pany found that 87 percent of us consider breakfast the most im portant meal of the day. Yet we know that for one reason or the other, sometimes it’s skipped. Certain people like yourself don’t really feel like eating in the morning. Others would love to have time for breakfast but are loaded down with morning responsi bilities. Both these groups arc likely to feel hungry long before lunchtime. If you’re skipping breakfast, you may be “fasting” much too long. Many people find that eating breakfast contributes to morning alertness, productivity and a sense of well-being. One good way to incorporate a breakfast habit into your life is with a convenient, tempting recipe that can be made in advance and taken “on the road.” Try making and freezing a batch of Banana Yogurt Muffins from Kellogg Kitchens. They’re a nutritious, tasty way to rev up your body and mind for the morning’s activities. BANANA YOGURT MUFFINS VA cups all-purpose flour 3 tablespoons sugar 1 tablespoon baking powder /* teaspoon salt 214 cups KELLOGG’S® COMPLETE® Bran Flakes cereal, crushed to 2 cups 2 egg whites 14 cup skim milk 1 medium banana, mashed 14 cup low-fat vanilla yogurt 3 tablespoons vegetable oil Vegetable cooking spray 1. Stir together flour, sugar, baking powder and salt. Set aside. 2. In large mixing bowl, combine cereal, egg whites, milk, ba nana, yogurt and oil. Let stand 5 minutes or until cereal softens. Add flour mixture, stirring until combined. Portion batter even ly into twelve 214 -inch muffin-pan cups coated with cooking spray. 3. Bake at 400*F about 20 minutes or until lightly browned Serve warm. YIELD: 12 muffins. Nutrition Information: 1 muffin. Calories 150, Protein 4g, Carbohydrate 26g, Total Fat 4g, Sa turated Fat Ig, Cholesterol Omg, Dietary Fiber 2g, Sodium 180 mg.
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