Lancaster farming. (Lancaster, Pa., etc.) 1955-current, November 12, 1994, Image 54
814-Lancaster Farming, Saturday, November 12, 1994 Create Holiday Memories To Last A Lifetime LOU ANN GOOD Lancaster Fanning Staff PRESCOTT (Lebanon Co.) The main purpose of the Create a Holiday Memory program is neith er to leach the more than I,ooopar ticipants who attend how to make the most stunning holiday decora tions nor to prepare the most elabo rate food, although that seems to be a fringe benefit. Instead, the goal is to give parti cipants ideas for doing things with family and friends to create memo ries that will last a lifetime. “This is the place to look at something, get an idea, and adapt it to something else,” said a particip ant at the annual holiday program presented by Lebanon County Penn State Cooperative Extension. The same workshop presented three days and two evenings last week, was packed with ideas for holiday gifts, food, and making and preserving memories. Workshop instructors encour age the audience to adapt ideas to use items they already have in their home. Here are some ideas from the sessions. • Grocery bag ornaments trace patterns, layer with thin piece of batting, and stitch, trim with pinking shears, embellish with buttons and trims. • Save small boxes in which food or clothing is packaged. Care fully separate to lay the box flat Iron on fabric with Wonder-Under and refold the box for use in gift giving. • Used neck ties can be trans formed into a patchwork vest or as a closet deordorizer. Stitch one end of the tie, fill with cedar chips, and hang in closet • Strip quilt a jacket by stitching fabric unto an old shirt or sweat shirt • Make a snowman by rolling up quilt batting and tie with string to make snowball appearance, tie a scarf around neck, put on a straw hat, and glue on buttons. ■ Apple candleholders can be made by turning blossom side up, core, and push candle and greenery into the apple by using floral sticks. • Place brown paper on table. Allow children to sponge paint it. Or, pre-wrap some packages and then sponge them. Don’t know what to do with old ties? Try making a patch work vest for yourself or a family member. FLORENTINES (Lace Cookies) 114 cups brown sugar V* teaspoon salt 6 tablespoons plus 14 teaspoon shortening 2 tablespoons comsyrup 14 cup cake flour 'A cup water 14 cup cake flour 1 cup ground toasted almonds 114 teaspoon cinnamon Cream together sugar, salt, shor tening, and comsyrup. (Do not substitute butter or the cookies will bum). Add 14 cup cake flour and blend well. Add water in two stages and cream thoroughly. Sift the remaining 14 cup flour, blend with the nuts and cinnamon and fold in until smooth. Mixture may be made ahead of time. Do not refrigerate, mixture will keep several weeks in tight container. Bake right before serv ing. Put mixture about the size of a penny on lightly greased or paper lined pans. Allow 2 inches between cookies for spreading. Bake at 380 degrees until medium dark brown (7 to 10 minutes). Allow the cookies to cool and sandwich them with jam, fudge or chocolate. These cookies are generally striped with a sweet chocolate or may be partially dipped in sweet chocolate. The cookies may also be shaped into hollow shapes by place around a wooden spoon handle to form while warm. Fill with fudge or ganache. Makes 125 cookies. Ganache; 10-ounces semi-sweet choco late (melt in water bath) 'A cup plus 2 tablespoons cream Combine melted chocolate and cream. Fill hollow Florentines by using a parchment paper triangle. Fill it with melted chocolate, cut slice off bottom, and decorate with chocolate lines. CHRISTMAS MEMORIES Make an audio tape of your children singing or playing an instrument. “You do not need to be trained to make a musical tradi tion. Your child will never again be three years old, but will enjoy hearing the tape as they grow old er,’’ said Bryce Donley, a musical professor. POMANDERS 6 to 8 assorted firm, thin skinned apples, oranges, lemons, and limes. 14 pound whole, large-headed cloves with strong scent 14 cup ground cinnamon 14 cup ground cloves 2 tablespoons ground nutmeg 2 tablespoons ground allspice 14 cup powdered orrisroot Nut pick or slender knitting nee dle for piercing fruit (optional) Ribbon (optional) Small paintbrush Hold fruit firmly, without squeezing. Insert die cloves at VS to 1 / -inch intervals in rows or at random over the surface; the fruit will shrink as it dries, closing up the spaces. If you have difficulty inserting the cloves, you can pierce the fruit first with the point of a nut pick or knitting needle, but take care to keep the holes small or the cloves will fall out when the fruit dries. If you intend to hange your pomanders from ribbons, leave a 1-inch path around the fruit to pro vide a channel to keep the ribbon in place. Blend the spices and orrisroot in a small bowl. One at a time, roll each piece of fruit in the mixture, coating it generously to keep air out (Any pomander you start should be completed to this point within 24 hours to eliminate the possibility of mold forming). Place the spice-coated fruit in a large bowl, cover with the spice mixture, and set in a warm dry place to dry. Turn the fruit daily, making sure the spices are evenly distributed. Drying can take from two weeks to a month, depending on the size of the fruit The poman ders will be hard when they are completely dry. TEA SANDWICHES Spread bread 1 cutouts (made with biscuit or cookie cutters) with mayonnaise, sprinkle with celery seed. Add sliced hard-boiled eggs and paper-thin sliced cucumbers. Garnish with paprika and sprigs of parsley. To a 6-ounce can tuna, add one tablespoon each finely chopped basil and mint. Add enough may onnaise to bind together. Save on bread squares (crusts removed and cut into squares) that have been dipped in melted butter and fried or baked until crisp. Displays by Susie lezzl and Chrlstenna Stamm show... js you. your own home can be artfully arranged (or the holidays. Notice the pomanders using apples, oranges, lemons, and limes. EUROPEAN COOKIES LINZER DOUGH 114 cups butter 1 cup plus 3 tablespoons sugar 6 ounces ground hazelnuts 14 cup yellow cake or bread crumbs 314 cups cake flour Pinch cinnamon 1 teaspoon vanilla 1 tablespoon plus 14 teaspoon biking powder Cream together butter and sugar. Add hazelnuts and crumbs. Sift together cake flour, cinnamon, and baking powder and add to creamed mixture. Chill dough, roll out to 14 -inch thick and cut into shapes. Two cut outs are needed per cookie. One should be a round cookie, the other should be the same size but have a cutout hole in the middle. Bake at 350 degrees for 10 minutes until golden brown. Fill bottom cookies with raspberry jam. Dust tops with confectioners’ sugar and sandwich bottom to top pie. John Enterline arranged this seasonal tablesetting demonstrating the “The Pleasures of Tea.” Notice a loaf of bread is used to Insert bittersweet, wheat, and jpes, they appear If directions by Pastry Chef Brian Peffley are used. RED WARE POTTERY LOOK ALIKE For display only Plant saucers or pots with no holes Gesso (liquidtex acrylic) Red Oxide Acrylic Paint Indigo Blue (Folk Art #9OB Harvest Gold Folk Art #917 Clear Coat Extra Thick Folk Art #786 Gloss Finish Sand Paper Sponge Brushes Linner Brushes Sponge (Miracle Sponge or Compressed Sponges) Sand rough edges. Wipe clean with a damp cloth. Paint each piece with one coat of Gesso and at least two coats of the red Oxide. Be sure to let each coat of paint dry com pletely before applying another coat. Cut sponges in desired shapes. Use the Indigo Blue and Harvest Gold to create colorful designs. Let paint dry completely.