BS-LincMter Fanning, Saturday, December 20, 1997 Gifts From The Kitchen A gift from the kitchen is a gift from' the heart Nothing is more special or has more meaning than a gift from the heart. Imagine a cake baked in a jar, a festive pasta bowl filled with a bag of fettuccine, a jar of macadamia nuts, a small bottle of olive oil and a bag of sweetened dried cranberries. Looking for something simpler? Try colorful mugs with bags of spices and cinnamon sticks, the makings for a warm, wonderful wassail. Decorate mugs with rib bons and cellophane for merry looking keepsakes. These homemade presents are easy and convenient Use baskets, bowls, bags, bows, ribbons, or wrap. Remember, whatever the holi day fare creation, don’t forget the recipe card. In this season of giv ing, make it creative, fun, and from the heart CHEDDAR CHEESE BALL 2 cups shredded cheddar cheese, at room temperature 3-ounces cream cheese, softened '/« cup shredded carrot 2 tablespoons minced onion 'A teaspoon dill weed Vi cup finely chopped salted peanuts Beat cheeses until well blended. Stir in remaining ingredients. Chill one hour for ease in handling. Shape to fain a ball. Cover and chill 1 to 2 hours to blend flavors. Serve with crackers or cover with plastic wrap, gathering ends at the top, tie with curling ribbon and you have a pretty, delicious and nutri tious gift Judy Geissinger Juniata Co. Dairy Princess SPICED MOCHA MIX l'/> cups non-dairy creamer V> cup granulated sugar A cup instant coffee 'A cup unsweetened cocoa 114 teaspoons ground cinnamon In a large bowl, combine all ingredients, mix well. Steve in tight continers. Yield, 3 cups mix or 16-1 cup servings. To serve: 3 tablespoons mix into a mug. Add 1 cup boiling water. Stir well. Garnish with a dollop of whipped cream. 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 ingredi ents and clear instructions with each recipe you submit. Send your recipes to Lou Ann Good, Lancaster Farming, P.O. Box 609, Epltrata, PA 17522. Recipes should reach our office one week before publishing date. December - January - GINGERBREAD BAKED IN A JAR 2'A cups flour 1 teaspoon baking soda '/, teaspoon salt 1 teaspoon cinnamon V* cup butter, softened 'A cup molasses V* cup sugar 'A teaspoon baking powder 2 teaspoons ground ginger 1 teaspoon ground cloves V* cup water Preheat oven to 325 degrees. Grease five 12-ounce jelly jars. Use a pastry brush to grease the jars because the jars are too tall and narrow to fit your hands into it Do not use vegetable spray; it doesn’t work. In large bowl, combine flour, sugar, baking soda, baking pow der, salt, and spices. Stir in butter, water, and molas ses until well blended. Pour mixture into five jars. Place jars on cookie sheet in center of oven and bake 35 minutes or until tester comes out clean. Have sterilized lids ready. Take one jar at a time from oven and place a lid and ring on top. Screw down tightly. MERRY CHRISTMAS CAKE Cream; 3 cups sugar (granulated or brown) 2 sticks butter 5 eggs, one at a time Add: 1 teaspoon lemon juice 2 teaspoons vanilla 1 tablespoon buttermilk Add alternately: 3 cups sifted cake flour 1 cup milk Mix well. Add: I'A tablespoons rum or rum flavoring A cup black walnuts or other nuts 1 cup grated coconut 'A cup chopped fruit cake mix A cup raisins Mix well. Place in loaf pans or large ring pan. Start in cold oven at 325 degrees for 1 to VA -hours. Cake improves if wrapped and left to ripen 3 days before serving or freeze. Serve with lemon sauce or drizzle with cream cheese icing. Linda Boyer Narvon B. Light Lebanon 27 - New Year's Celebration 3 - Using Citrus Fruits 10 - Build A Better Breakfast 17- Soups & Stews N. E. Koons Year 1700 ' • u!g * v.' Gifts from the kitchen are becoming more and more appreciated as the younger generation of adults has less time and less experience in cooking. RASPBERRY SAUCE 2 cups raspberries 3 tablespoons water V* cup sugar Press berries through fine mesh strainer to puree and remove all seeds. Set aside. Make a simple syrup by stirring together water and sugar in a small saucepan and bring to a boil. Cool. Stir together puree and simple syrup. Store in the refrigerator for up to a week or freeze. After thawing, stir well before serving. Try other fruits great over cake and ice cream. Linda Boyer Narvon NUT BUTTER CRUNCH 1 cup sugar 1 cup butter 1 tablespoon light com syrup 114 cups salted nuts, cashews, peanuts, pecans, or walnuts Combine sugar, butter, and com syrup in a 2-quart saucepan. Cook over low heat until it reaches 290 degrees or hard strands in ice water 25 to 30 minutes. Remove from heat, add nuts, stirring to coat all nuts. Spread 14 -inch thick in a jel ly roll pan lined with waxed paper. Cool completely and break into pieces. Makes approximately 114 pounds. (Turn to Pago B 8) r 'tk W\Mm vs Featured Recipe “Baking is an easy and delicous way to tell someone you care," said Mary Bergin, pastry chef and spokesperson of American Dairy Associaiton, ADA’s new recipe leaflet “Butter Brings the World to Your Holiday Table" is full of great recipes—perfect for gift giving. For a free leaflet, send a self-addressed stamped, business-sized envelope to Butter Brings the World to your Holiday Table, c/o Ameri can Dairy Association, P.O. Box 760, Roscmonth, IL 60018-7760, Here is a festive cookie recipe, from Chef Bergin, excellent for gill giving. See photo above. CANDY CANE BUTTER COOKIES 1 cup unsalted butter, softened 'li cup sugar 1 teaspoon almond extract 1 teaspoon anise extract '/* teaspoon salt 1 large egg yolk 2'/« cups all-puposc flour Red food coloring . Cream butter, sugar, salt, and egg yolk with electric mixer untu smooth. Gradually beat in flour. Remove half of dough. Add 10 to 12 drops food coloring to remaining dough. Beat until well blended. Wrap doughs separately in plastic wrap; refrigerate one hour or up to 2 days During this time, the flavors blend and develop, bringing out the butter flavor of the dough. . Preheat oven to 350 degrees. Shape one teaspoon dough from eacn half into 4-inch ropes. Place ropes side by side; press together gently and twist Place 2-inches apart on lightly-greased cookie sheets. Cuive one end to form cane. Repeat with remaining pieces. Refrigerate W five minutes or until firm. Bain- for 12 to 15 minutes. Cool on baking sheet 5 minutes. Makes 3 dozen cookies. if*/ ***** hr **.<•l* tU i/&t^ hl¥ . i % *■ ■» m f* »v t. ’'** 4t| f
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