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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
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
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
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
40 single saltine crackers
(rectangular not square)
2 sticks butter
1 cup light brown sugar
12-ounces semi-sweet choco
1 'h cups pecans or walnuts,
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!
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.
ifts For The Holidays
apple nut muffins
% 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
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.
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
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
• 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
• Mix frozen marshmallows,
candy-coated chocolate chips, and
peanuts to the cereal mixture.
Wrap squares individually with
plastic wrap to keep fresher longer.
5 - Christmas Cookies
12 - Holiday Entertaining
19 - Holiday Favorites
26 - Traditional New Year Fare
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.
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
1 pound dried navy beans
1 pound dried pinto beans
1 pound dried Great Northern
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
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
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
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.
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.
Lebanon Co. Lil* Dairy Miss
“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.
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.
Vj pounds Velvecta cheese
% pounds butter
2 pounds confectioners* sugar
l U teaspoon vanilla
'h cup cocoa or % cup peanut
Melt cheese and butter in micro
wave. Stir in other ingredients.
Spread in a greased 9x13-inch pan
and let set
Tioga Co. Dairy Princess