Candy-Making Time Easter candy is available in every shape, size, and taste ima ginable to purchase. But, for many families, the best part about Easter candy is making it together. Many families continue annual candy making traditions. With today’s microwave, ther mometers and other time-saving conveniences, candy making is much less a chore than it had been for previous generations. Just a reminder, using paraffin in chocolate is not recommended. Buy coating chocolate or follow the recipes for making your own. HONEY MILK BALLS 1 cup oatmeal 1 cup powdered milk A cup honey 'A cup crunchy peanut butter Combine all ingredients. Mix well. Form one-inch balls. Makes about 2 'A dozen. Stephanie Buck Lebanon Co. Dairy Maid PEANUT BUTTER MELTAWAY EGGS 7-ounce jar marshmallow cream S sticks butter 1 pint peanut butter 2 pounds confectioners’ sugar Mix together ingredients. Let set in refrigerator several hours until mixture starts to get hard. Then shape into eggs and place in refrigerator overnight. Dip into chocolate or white meltaway coat ing. Place in refrigerator until ready to eat. CHOCOLATE PEPPERMINTS 1 cup semisweet chocolate chips 1 cup milk chocolate chips ‘A teaspoon peppermint extract 'A cup crushed peppermint candy Line baking sheet with buttered waxed paper, set aside. Melt both chips in heavy, medium saucepan over low heat, stirring constantly. Stir in pepper mint extract. Spread mixture in rectangle about 'A -inch thick on prepared baking sheet Sprinkle with candy; press into chocolate. Refrigerate until almost Arm. Cut into squares (squares ate easier to cut if chocolate is not firm). Refrigerate until firm before removing from paper. Makes about 100 mints. BJ. Light Lebanon 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 fist of ingredients and clear instructions with each recipe you sub mit. Send your recipes to Lou Ann Good, Lancaster Farm ing, P.O. Box 609, Ephrata, PA 17522. Recipes should reach our office one week before publishing date. April 15- Easter Dinner 22- Cooking With Eggs 29- Using Citnis Fruits 6- Tropical Fruit Favorites May COCONUT COOKIE NESTS WITH PEANUT BUTTER EGGS 2‘/4 cups all-purpose flour 1 teaspoon baking powder 'A teaspoon salt 1 cup butter, room temperature 'A cup sugar 1 egg 1 teaspoon vanilla I'A cups flaked coconut Peanut Butter Easter Eggs (recipe below) Candy coated almonds, mini candy eggs or jelly beans Combine flour, baking powder, and salt; mix well. Set aside. In large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Add flour mixture; mix well. Cover and refrigerate dough 30 minutes or longer for ease in handling. Preheat oven to 350 degrees. Shape dough into I'A -inch balls; roll in coconut Place 3 inches apart on lightly buttered cookie sheets. With back of teaspoon, make a deep indentation in center of each cookie. Bake until edges are light golden brown, 13 to IS minutes. Cool one minute on coo kie sheets; remove to wire rack. Cool completely. Store, covered, in airtight container. To serve, arrange Peanut Butter Easter Eggs or other candies in each cookie nest. Peanut Butter Easter Eggs: Beat A cup peanut butter and 2 tablespoons butter in medium bowl until smooth. Add 2 cups confectioners’ sugar, 'A teaspoon vanilla, and 2 to 3 tablespoons milk; beat well (mixture will be crumbly). Drop by level measur ing tcaspoonfuls onto baking sheet lined with wax paper, shape into egg shapes. Cover and refrigerate until eggs are set, about 30 minutes. June Kline Turbotville To decorate, melt 12 ounces (6 squares) chocolate or vanilla fla vored almond bark according to package directions. Using spoon or fork, roll eggs (a few at a time) in melted coating to cover com pletely. Place candies on wax pap er. Decorate immediately, as desired, with assorted small candy decorations. Refrigerate until set, about IS minutes. Store covered, at room temperature. Makes about S dozen. Dairy & Nutrition Council Who can say no to a delightful Coconut Cookie Nest filled with peanut butter choco late Easter Eggs? MOLASSES COCONUT EGGS Y* cup light cream 'A cup brown sugar 2 tablespoons granulated sugar V* cup molasses 2 tablespoons baking molasses 2 tablespoons butter 3 cups flaked coconut Place cream, sugars, molasses, and butter in a heavy saucepan. Bring to a boil, stirring until sugar is dissolved. Boil over medium heat, stirring occasionally, until a soft ball forms when a small amount is dropped into cold water. Remove from heat Add coconut, stir well Drop by teaspoonful on greased cookie sheet. Shape into eggs when cool enough to handle. Chill. Dip in the following chocolate mixture: 12-ounces semi-sweet choco late bits 2 tablespoons vegetable shortening Alice Fulkroad Millersburg Florence Nauman Manheim PEANUT BRITTLE 3 cups sugar 1 cup com syrup 4 cups raw peanuts 1 cup water 'A cup vinegar Boil until peanuts pop and syrup forms hard ball in water. Test. Remove from heat; add 3 tea spoons baking soda and stir well. Pour onto buttered pan. When cold break into pieces. (Turn to Pago B 8) The annual Ag Day buffet in Harrisburg’s Capitol East-Wing Rotunda orginated about 10 years ago as an agriculture education program of Penn’s Agri-Women. Last week, about I,ooolegislators, staffers* and guests at the Capitol ate at the annual event, which served Pennsylvania-produced food. Featured on the menu were 70 pounds each of ham and cheese, 30 pounds bologna, 25 venison bologna, 4 dozen loaves of assorted breads, 800 tortilla, beef, spinach, and tomato roll-ups, 27 dozen red beet eggs, 6 ounds fresh mushrooms, dozens of marinated mushrooms, trays of fresh vegetalbes and S gallons dairy-based dips., four bushels apples, a variety of cakes and pastries, 500 half-pints of white and cho colate milk. “Absolutely delicious,” was the concensus of the crowd. One of their favorites was Tailgate Roll-Ups served by the Beef Council. Here is the recipe for your enjoyment TAILGATE ROLL-UPS 8-ounces cream cheese, softened 2 tablespoons milk 1 tablespoon prepared horseradish '/«teaspoon ground black pepper 4 8-inch flour tortillas 'A pound thinly sliced roast beef 2 medium tomatoes, cored and sliced very thin l A pound fresh spinach, rinsed and well-drained with stems removed In a small bowl, beat cream cheese until lightand fluffy. Stir in milk, horseradish and pepper, mix well. If necessary, add more milk so mix ture will spread easily. Lightly moisten both sides of each tortilla with water. Lay tortillas on a flat surface and spread each with a generous portion of cheese mixture. Layer beef, tomatoes, and spinach evenly over cheese mixture. Roll up each tortilla, jelly-roll fashion. Wrap each roll in a damp paper towel, then in plastic wrap. Refrigerate up to 4 hours. To serve, cut each roll into 2- to 3-inch pieces. Makes 4 servings. Linda Boyer Narvon Featured Recipe
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