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