POTUng, Saturday, Apr! 4,1998
Easter
If you are not adept at making
candy from scratch, you can use
ready-make candies and cookies to
create spectacular treats.
Gather the? ingredients and sup
plies you’ll need and get ready to
wow the kids and their friends with
your creativity and know-how.
Hopping down the bunny trail
was never so rewarding and fun
filled as these ideas, shown in the
picture, from Aseptic Packing
Council, Jelly Belly Jelly Beans,
and Oreo Chocolate Sandwich
Cookies.
SOUTHERN PECAN
PRALINES
3 cups sugar, divided
I teaspoon salt
1 can evaporated milk (rinse can
with a little water)
'A teaspoon baking soda
'A cup butter
1 teaspoon vanilla
1 quart pecans, toasted
Combine two cups sugar with
salt, milk, and baking soda. Set
aside. Caramelize 1 cup sugar in
iron skillet over low heat Pour
milk mixture into the caramelized
sugar, stirring until well mixed and
sugar is dissolved. Cook to soft
boil stage. Remove from heat, add
butter and vanilla. Beat with
wooden spoon until it loses the
shine. Add pecans and drop by
spoonfuls onto waxed paper. If
mixture gets too hard to drop,
place back on heat and add a little
water. Makes 12 small pralines.
Eileen Greenaway
Somerville, NJ
Featured Recipe
Easter is just a hop away when that milk chocolate you have
been craving will appear in your basket. Penn State Dairy
Princess Liz Haas suggests that after you have consumed all the
milk chocolate bunnies, peanut butter eggs, and Cadbury Eggs
you want, grab a piece or two of cheddar, Swiss, monterey jack,
edam, gouda or muenster cheese. These unique cheeses prevent
the sugar from forming an acid layer on your teeth from all the
sweets you ate. The milk casein decreases enamel solubility as it
is absorbed by the teeth. The milk fat also forms a protective film
on the surface of the teeth and prevents microbial action. So keep
smiling!
CHOCOLATE SOUFFLE
2 squares (2 ounce each) unsweetened chocolate
1/4 cup butter
5 tablespoons all-purpose flour
1/3 cup plus 1 teaspoon sugar, divided
1/4 teaspoon salt
1 cup milk
3 eggs, separated
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Sauce:
1 cup heavy cream
1/4 cup confectioner's sugar
1/4 teaspoon vanilla extract
Baking cocoa or ground cinnamon, optional
In the top of a double boiler over simmering water, melt chocolate
and butter. In a bowl, combine flour, 1/3 cup sugar and salt. Add
milk; stir into the melted chocolate. Cook and stir until thickened,
about 7 minutes. In a small bowl, beat egg yolks; add a small
amount of hot mixture. Return all to pan. Remove from the heat;
add extracts. In a small mixing bowl, beat egg whites and remain
ing sugar until stiff peaks form. Fold'into chocolate mixture*
Grease the bottom of a 1-1/2-qt. baking dish; add chocolate mix
ture. Place dish in a larger pan; add 1 inch of hot water to pan.
Bake at 325 degrees for 1 hour or until a knife inserted near the
center comes out clean. Combine the first three sauce ingredients
in a small mixing bowl; beat until soft peaks form. Serve souffle
warm with a dollop of sauce. Sprinkle with cocoa or cinnamon if
desired. Yield; 4-6 servings
Treats
PETER RABBIT
MILK SHAKE
2 large carrots, peeled,
quartered
1 cup milt
1 tablespoon honey
1 pint frozen vanilla yogurt
'/* teaspoon ground cinnamon
Prepared whipped topping
Few drops green food coloring
Blend carrots, milk, and honey
in electric blender until smooth.
Add frozen yogurt and cinnamon;
blend 1 minute or until smooth.
Pour into four 6-ounce glasses.
Top with prepared whipped top
ping tinted with green food color
ing. Serve immediately.
MOUNDS CANDY
1 cup granulated sugar
'A cup water
154 cups com syrup
5 cups shredded coconut
A teaspoon vanilla
Milk chocolate merlons
Combine sugar with water and
syrup; stir over heat to dissolve
sugar. Code without stirring to 236
degrees or softball stage. Remove
from heat, add coconut and vanilla.
Cool. With a teaspoon, shape into
small balls and dip into melted
milk chocolate.
Up: Melt the Merkins in the
microwave 30 seconds. Stir, and
time for 30 seconds more. Stir
again. You may need a few mote
seconds. The chocolate works
great for dipping. If you like, stick
a pecan on the top of the coconut
before dipping into chocolate.
Reader from Ulster
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Your kids will hop with holiday glee when you spend an afternoon together prepar
ing these Easter goodies and crafts.
MARBLEIZED EGGS
hard-boiled eggs
large glass jar
crayon stubs
vegtable grater
hot water
waxed paper or newspaper
empty egg carton
Grate peeled crayons over wax
ed paper. Fill jar with very hoi
water. Next, drop grated crayon
into water a little at a time. As soon
as the crayon begins to melt, add
hard-boiled egg. Swirl egg in
water with spoon. The wax will
make a marbleized design on the
egg. Carefully remove egg and
place in egg carton to dry.
JELLY BEAN CARROTS
Take stiff, clear cello wrap and
cut a 15-inch square. Then cut on
the diagonal, making two trian
gles. With triangle point on top,
wrap the sides making a cone with
the two tips of the triangle meeting
the top point and making sure the
bottom of the cone is closed. Hold
the cone in one hand, fill with 8
ounces of gourmet jelly beans.
Twist the top closed and tape the
seam of the cone. Tie the top with a
bright green bow. Makes two
seven-inch long carrots.
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JELLY BEAN TOPIARY
5- or 6-inch syrofoam ball ‘
attached to 8-12-incb dowel with
fitted styrofoam base.
6- clay flower pot
16-ounce can prepared white
frosting
1 pound assorted jelly beans
Green Easter grass and colored
ribbon for decorating
Fit styrofoam base of dowel and
ball securely into clay pot
Spread frosting generously on
half the styrofoam ball. Press jelly
beans into frosting in zig-zag pat
tern. Sjnead frosting on remaining
half of ball and continue with jelly
bean pattern.
Place grass at base to cover styr
ofoam bottom. Decorate with col
ored ribbon.
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 ingredients
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
May
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Recipe Topics
11 - Easter Dinner
18- Egg Salad Week
25 * Using Olives
2 - National Egg Month
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WHITE PULL TAFFY
2'A cups granulated sugar
1 cup water
1 tablespoon vinegar
1 tablespoon butter
1 teaspoon vanilla
Cook all together, except vanilla
without stilting until candy forms
hard ball (250 degrees) when
dropped in cold water. Remove
from beat Stir in vanilla and pour
onto buttered platter. When cool
pull until white. Stretch into long
strips the size of a finger and cut
into 1-inch lengths.
Mrs. Jacob Novinger
Millersburg
(Turn to Page B 8)