B 1 Food DAD’S FAVORITE PEANUT BRITTLE l‘A teaspoons baking soda 1 teaspoon water 1 teaspoon vanilla 1 ‘/a cups sugar 1 cup water 1 cup light com syrup 3 tablespoons butter 1 pound shelled, unroasted Spanish peanuts Butter 2 cookie sheets and keep warm. Mix together baking soda, 1 teaspoon water, and vanilla. Mix together sugar, 1 cup water, and com syrup in 3-quart saucepan. Cook over medium heat, stirring occasionally to 240 degrees on candy thermometer or until small amount of mixture dropped into very cold water forms a soft ball that flattens when removed from water. Stir in butter and peanuts. Cook, stirring constantly to 300 degrees or until small amount of mixture dropped into very cold water sepa rates into hard, brittle threads. (Watch carefully so mixture doesn’t burn). Immediately remove from heat. Quickly stir in baking soda mixture until light and foamy. Pour half of the candy mixture onto each cookie sheet and quickly spread to about ‘A -inch thickness, cool. Break into pieces. Hint: Do not make on a humid, rainy day, candy will stay sticky! Yield: approximately 6 dozen pieces. Arlinda Miller Wemersville FOOL'S TOFFEE 40 single saltine crackers (rectangular not square) 2 sticks butter 1 cup light brown sugar 12-ounces semi-sweet choco late chips 1 'h cups pecans or walnuts, dropped Line a jelly roll pan or cookie sheet with heavy duty aluminum foil. Spray foil with cooking spray. Line crackers on foil close together. Boil butter and brown sugar until foamy. Pour over crackers. Bake at 350 degrees for 12 minutes. Remove from oven and press chocolate chips over hot crackers. When melted, spread evenly. Sprinkle with crushed nuts, pressing into chocolate. Refrigerate. Break into pieces. You can omit chocolate and just add nuts if preferred. Too many calories, but so good! Betty Strutin Scranton 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 listed below. December ifts For The Holidays apple nut muffins 1 egg % cup apple juice or milk ‘/j cup vegetable oil 1 teaspon vanilla extract 2 cups all-purpose flour >/«cup granulated sugar V« cup brown sugar 1 tablespoon baking powder 'h teaspoon salt 'A -U cup chopped nuts or com ic nuts/raisins 1 large apple, chopped In bowl, beat egg with juice, oil, md vanilla. Stir in flour, sugars, raking powder, and salt just as lour is moistened (batter will be umpy). Stir in nuts and apple. Fill xepared muffin cups (greased or ined with paper baking cups); ■.prinkle with cinnamon sugar. 3ake at 400 degrees about 20 ninutes or until golden brown, mmediately remove from pan. vlakes 12 muffins. Tracy McDaniel Ruckersville, YA CARAMEL KISFIE TREATS I pound bag marshmallows ‘A cup butter 10-ounce box rice crispy cereal, plain, chocolate or apple cinnamon 2 packages caramel candies Butter two 9x13-inch baking and set aside. In a large skillet over medium heat, melt the butter, add marshmallows, stir to coat marshmallows with butter. Melt marshmallows, stirring frequently. Spray a very large bowl with non-stick cooking spray. Pour cereal into bowl. As soon as the last marshmallow is melted, pour over the cereal and stir until coveted. Divide the batch in half and pat into the bottom of each pan. Melt caramels over boiling water. Pour over the top of one pan. Take the other pan, remove Krispie treat and place it over the top of caramel in the other pan. Press down gently. When cooled, cut into lx3-inch pieces. Varieties the receive great compliments: • Spread I'A cups peanuts over the caramel befpre setting the sec ond pan of krispies. • Mix frozen mini marshmal lows with the cereal before adding melted marshmallows. This keeps them from melting when the hot syrup is added. •Mix frozen marshmallows and candy-coated chocolate bits to cereal. • Mix frozen marshmallows, candy-coated chocolate chips, and peanuts to the cereal mixture. Wrap squares individually with plastic wrap to keep fresher longer. Recipe Topics 5 - Christmas Cookies 12 - Holiday Entertaining 19 - Holiday Favorites 26 - Traditional New Year Fare CHOCOLATE FRIENDSHIP BROWNIES 1 cups plus 2 tablespoons flour % teaspoon salt V* cup brown sugar J A cup granulated sugar 'A cup cocoa ‘A cup chocolate chips 'A cup walnuts Layer ingredients in a canning or mayonnaise jar. Put on lid. Cut material the size of a round dinner plate. May sew lace on the edge of material or let plain. Lay material on lid and snap a rubber band on to keep fabric in place and give the material a ruffled look. Write the following directions on a card. Then punch hole in the comer and pull a ribbon through the hole and tie around the rubber band on the jar. Tie in a bow. Add; 3 eggs 1 teaspoon vanilla % cup oil Mix well. Pour into 9x9-inch greased baking dish. Bake at 350 degrees for 27-32 minutes. Annette Martin, New Holland Other Readers BEAN MIX 1 pound dried navy beans 1 pound dried pinto beans 1 pound dried Great Northern beans 1 pound dried split green peas 1 pounds dried split yellow peas 1 pound dried black-eyed peas 1 pound dried lentils 1 pound dried baby lima beans 1 pound dried large lima beans 1 pound dried black beans 1 pound dried red beans 1 pound dried soy beans 1 pound barley pearls Instead of mixing your own beans, you can use the 15 bean mix found in dried bean section on grocery shelf. Mix thoroughly in large con tainer and repackage in desired amounts. Can package in jars ex’ bags. Attach the following direc tions to the gift package. To make soup: 2 cups bean mix 2 quarts water 1 ham hock 16-ouncc can whole tomatoes, undrained, coarsely chopped 1 garlic clove, minced 1 chili pepper, coarsely chopped (optional) IV* teaspoon salt 'U teaspoon pepper 1 large onion, coarsely chopped '/« cup lemon juice Sort and wash beans; place in Dutch oven and cover with water 2 inches above beans. Soak over- night. Drain. Add 2 quarts water and next three ingredients. Cover and bring to boil. Simmer V/i hours or until beans are tender. Add remaining ingredients. Simmer 30 minutes, stirring occa sionally. Remove ham hock, chop meat, and return to soup. Makes l'h quarts. For gift giving, quick and yeast breads can be packaged in cellophane wrap in holiday colors or in a bread basket tied with a bow. RASPBERRY BUTTER 2 cups butter, softened I'A cups raspberry sauce '/i teaspoon nutmeg Combine all ingredients; mix well. Store, covered in refrigerator until ready to package as gifts. Will keep up to three weeks. Use on pancakes, waffles, French toast or hot breads. Royell Bashore Lebanon Co. Lil* Dairy Miss Gifts From “One of the recent gift fads is to attractively package your own spe cial dry mix for a favorite cookie, bread, or appetizer dip," said Fay Striclder, Berks County home economist. At a recent holiday workshop. Fay showed some of the wonderful ideas for packaging food gifts. Many attractive gift tins, boxes and jars available at discount super stores, are at priced for only a dollar or two. For other unique containers, Fay also suggests checking with res tar ant supply stores, candy making supply businesses, and even the neighborhood yard sale. Simple lunch bags folded in unique ways or decorated with deigns are another possibility. You can also package a theme basket by combining the food gift with the baking pan or cooking utensils necessary to make the product. Some examples of attractive containers that relate to the mix as the packaging container would be soup mix placed inside a soup tureen. Spiced cider mix can be placed inside mugs. Bread mix can be pack aged in a long, narrow basket that can be used for serving the bread. Other wrapping supplies include clear and colored cellophane wrap and bags. Small zip type bags are great for spice mixes that may accompany a soup mix. Ribbons of all types can be found at craft out lets and stores with gift wrapping supplies. Carefully print or type the instructions on a sheet of white paper, decorate the page with rubber stamps or small drawings, then take to a local stationery or photocopy store to reduce instructions so that four copies fit onto a standard sheet of paper.'Select a heavy paper in a color of your choice to have the number of copies made for your gifts. Ask the store to cut the cards for you. Verna Moll Temple When ready to package the gift, punch a hole in the upper left corner of the instruction sheet, and attach with a string or ribbon to the mix. Tips To CHEESE FUDGE Vj pounds Velvecta cheese % pounds butter 2 pounds confectioners* sugar l U teaspoon vanilla 'h cup cocoa or % cup peanut butter Melt cheese and butter in micro wave. Stir in other ingredients. Spread in a greased 9x13-inch pan and let set Kristina Baker Tioga Co. Dairy Princess Package The Kitchen
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