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)
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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.
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