88-Lancaster Farmini Candy Making Is Sweet Process The national Confectioners Association estimates that $875 million worth of candy will be enjoyed on taster making it the third higest-selling confectionery holiday behind Halloween and Christmas. In addition to 13. S bil lion jelly beans that will be pro duced this holiday, children will hunt for 50 to 60 million foil wrapped eggs, marshmallow chicks, and other personal favorites. Candy isn’t difficult to make if you try these recipes. Since candy is enjoyed year round, keep these recipes on file and try them whenever you want to satisfy that sweet tooth. KRISPIE PEANUT BUTTER EGGS 3 cups rice crispy cereal, crushed 2 cups peanut butter 'A cup butter, melted 1 pound powdered sugar Coating milk chocolate Mix all ingredients together in bowl. Shape into egg shape with hands, about one inch long. Stick with a fork and dip into hot melted milk chocolate. Place fork punc tures down on a wax paper covered cookie sheet and refrigerate until milk chocolate is firm. Place in sealed containers and store in cool place or in freezer until ready to serve. Angela Lovell Lycoming Co. Dairy Princess PEANUT CARAMEL CANDY 14-ounce package vanilla caramels 3 tablespoons butter 2 tablespoons milk 1 cup chopped peanuts l‘/a pounds dipping chocolate Line an BxBx2-inch baking pan with foil, extending foil over edges of pan. Butter foil; set aside pan. In heavy VA -quart saucepan com bine caramels, butter, and milk. Cook over low heat, stirring occa sionally until caramels are melted Stir in chopped peanuts. Pour into prepared pan. Chill about one hour or until firm. When firm, use the foil to lift candy out of the pan. Cut candy into 2xl-inch rectangles. Melt the dipping chocolate in dou ble broiler over hot but not boiling water. Dip candy into melted cho colate; let excess chocolate drip off candy. Place candy on waxed pap er lined cookie sheets. Makes about 32 candies. 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. April- 5- Cooking with Eggs 12- Pasta Recipes 19- Asparagus 26- Ethnic Dishes May- 4- Rhubarb Saturda March 29, 1997 COCONUT-ALMOND EASTER CANDY 314 cups sifted powdered sugar 3-ounce package cream cheese, softened 1 teaspoon vanilla 1/4 cups coconut SO blanched whole amends l’/i pounds dipping chocolate Butter a 12x9-inch piece of foil; set aside. In a small bowl, combine powder sugar, softened cream cheese, and vanilla. Stir in coco nut Turn mixture onto buttered foil. Pat coconut mixture into a 10x5-inch retangle. Cut the mix ture into 2xl-inch rectangles. Press 2 blanched whole almonds into the top of each rectangle. Melt the dipping chocolate: carefully dip each into chocolate. Place on waxed paper to set. Makes about 24. PEANUT FUDGE EGGS V* cup creamy peanut butter 2 tablespoons softened butter 1 teaspoon vanilla 1 cup sifted powdered sugar 1 tablespoon milk 'A cup chopped peanuts 2 cups semi-sweet chocolate chips 1 cup sweetened condensed milk In a medium mixing bowl, stir together peanut butter and Sof tened butter. Add powdered sugar, milk, and vanilla, stirring until well combined. Stir in peanuts. Shape the mixture into two rolls or individual eggs; set aside. In saucepan, combine chocolate pieces and sweetened condensed milk. Cook over low heat, stirring constantly until smooth. Remove saucepan from heat; turn chocolate mixture onto waxed paper. Divide mixture in half. Working on waxed paper, pat each half into a 10x4-inch rectangle. Place one peanut butter roll in the center of each chocolate mixture and around each of the peanut butter rolls; press seams to seal. Wrap candy in waxed paper or clear plastic wrap. Chill for 2 hours or until firm. Unwrap and carefully cut rolls into A -inch slices. Store in tightly covered container. Sarah Clark Everett Sarah Clark Everett EASTER EGGS #2 can crushed pineapple 12 ounces maraschino cherries 1 pound chopped nuts 1 quart marshmallow creme 1 slice butter /< -inch thick 7, pounds powdered sugar Pinch salt 2 pounds coating milk chocolate Drain pineapple and cherries. Cream butter and marshmallow creme. Add pinepple, cherries, and nuts. Mix well. Add sugar until thick and beginning to dry, turn onto well sugared surface and knead in remaining sugar until very dry. Shape into eggs and let stand two days to dry. Dip into chocolate. Makes 48 '/ pound eggs. LaTrisha D. Wasson Centre Co. Dairy Princess CHERRY MASH EGGS 16 ounces powdered sugar /* cup melted butter 11 ounce package cherry frost- Sarah Clark Everett mg mix 7 ounces sweetened condensed milk 2 teaspoons vanilla 4 ounce jar maraschino cherries, drained, chopped 12 ounces milk chocolate coating 8 ounces peanuts, ground Combine sugar, butter, frosting mix, condensed milk, and vanilla in bowl; mix until smooth and creamy. Add cherries to frosting mixture. Chill until firm, shape into eggs, place on tray and freeze until firm. Melt coating chocolate, stir in peanuts. Dip eggs in choco late mixture. Cool, store covered in refrigerator. Yields: 3 pounds. , 4, '* i S \ V Homemade candles make delicious and lovely gifts. Before you begin candymak ing, read the recipe thoroughly. There are several methods to successfully melt cho colate coating. You can use an electric skillet with the thermonstat set between off and warm; test temperature with hand—too hot for hand means It’s too hot for the coat ing. Or, use a double boiler. Never melt coating on the stove. Heat water In bottom pan of double boiler, remove pan from stove, place pan with coating over hot water making sure bottom of the pan is not touching the water, stir gently while coating melts. If water needs to be reheated, do not put coating on the stove while reheating water. Or, use the microwave. When melting one pound coating, place in plastic bowl that does not retain heat in microwave (test this by heating bowl with water in microwave water should be hot but not bowl). Heat on medium, 50 percent power for 60 seconds; stir; 30 seconds, stir. Continue this until soft lumps remain. Remove from microwave and stir during standing time. LaTrisha Wasson Centre Co. Dairy Princess (Turn to Page B 8) Featured Recipe Beef has always been a great source for protein, iron, zinc, and the B-vitamins. It’s always been a favorite for taste. Tammy Weaver of Pennsylvania Beef Council recently spoke at the Women in Agriculture Conference held in Chambersburg. She offered lots of tips on the quickest, easiest and healthiest ways to add beef to your diet Perhaps you missed her presentation, but you don’t need to miss the recipes. The Beef Council has produced a cookbook, “Skinny beef’ that contains more than 100 recipes. Most can be made in under 30 minutes, and many are one-dish meals. The cookbook is available through the Pa. Beef Council by calling (717) 939-7000 or write 1500 Fulling Mill RA, Middletown, PA 17057. If you’re looking for great flavor, something special, try this recipe from the Beef Council. BEEF SIRLOIN WITH OVEN-ROASTED VEGETABLES 3 pounds boneless beef top sirloin steak, cut 2 inches thick 3 cloves garlic, crashed 154 teaspoons dried rosemary leaves, crashed 3 A teaspoon salt 'A teaspoon pepper 2 tablespoons olive oil 2 pounds new red potatoes Vegetable cooking spray 3 medium red, yellow or green bell peppers, each cut into 8 wedges 3 medium onions, cut into 1-inch thick wedges ' Heat oven to 425 degrees. Combine garlic, rosemary, salt and pep per; press half of mixture into both sides of beef steak. Add oil to remaining mixture; set aside. Cut small potatoes in half; cut larger ones in quarters. In large bowl, add potatoes and VS of oil mixture; toss to coat. Lightly spray a ISxlO-inch jelly roll pan with cooking spray. Arrange potatoes in single layer in pan. In same bowl, combine remaining vegetables and oil mixture; toss to coat Place beef steak on rack in shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part, not resting in fat Do not add water. Do not cover. Arrange bell peppers and onions on rack around steak. Place potatoes in oven at the same time. Roast steak and vegetables in 425 degree oven for 45 to 50 minutes until steak is rare to medium doneness and vegetables are tender. Stir potatoes halfway through cooking time. Remove steak when meat thermometer registers 135 degrees for rare, ISS degrees for medium. Let steak stand 10 minutes. Thick-cut steaks will continue to rise about S degrees in temperature to 140 degrees for rare, 160 degrees for medium. Trim fat from steak. Carve steak crosswise into slices. Serve with vegetables. Makes 12 servings. t *' 4j
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