86-Lancaster Farming, Saturday, December 5, 1998 Holiday Warm up your oven, get out your mixing spoons and cookie cutters and join 82 percent of the women and 39 percent of men who bake during the holidays. Cookie baking is a tradition that adds joy to the holidays. In addition to nibbling on cook ies served with milk or hot choco late, here are some other ideas: • Tuck an assortment of cookies into a basket or tin lined with shiny tissue paper. •Take along a tray of cookies to a holiday open house, school func tion or office party. Use colored paper or foil candy cups to display bar cookies and chocolates. For more creative ideas and holiday recipes, call the Land O* Lakes Holiday Bakeline at 1-800-782-9606. All callers will receive a free “Joy of Holiday Bak ing" recipe leaflet complete with festive treats that make great gifts. GRAMMY’S SANDTARTS 2 cups sugar 1 cup butter 3 eggs, reserve 1 egg white 4 cups flour 'h teaspoon baking powder Mix together by hand. Roll into logs and chill. Roll dough thin and cut out favorite shapes. Place cut outs on cookie sheet Brush with egg white and sprinkle with col ored sugar or cinnamon. Bake at 325 degrees until light brown. This is a great way to let kids help with baking and start a Christmas tradition. Roycll Bashore Lebanon Li’l Dairy Miss CHEWY CARAMEL CANDY POPCORN SQUARES 8 cups popped popcorn 2 cups honey graham cereal 1 cup ted and green candy coated chocolate pieces 1 cup pretzel sticks, broken in half ‘A cup butter 1 cup firmly packed brown sugar 'A cup light com syrup 2 tablespoons all-purpose flour In very large bowl, combine popcorn, candy, and pretzels; set aside. In 2-quart saucepan, melt butter over medium heat Stir in remain ing ingredients. Continue cooking; stirring occasionally, until mixture comes to a full boil (2 to 4 minutes). Boil 1 minute. Pour caramel mixture over pop corn mixture; toss to coat well. Press into buttered 13x9-inch pan. Cool completely; cut into bats. 36 bars. Land O’ Lakes 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 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 12 - Holiday Entertaining 19- Holiday Favorites 26 - Traditional New Year Fare January 02- Lean and Light Cookies HOLIDAY COOKIE POPS I cup all-purpose flour 'h cup butter, melted ‘A cup honey 1 package yellow OR chocolate cake mix 2 eggs Decorator sugars and candies Wooden craft sticks Heat oven to 375 degrees. In large bowl, combine all ingre dients except decorator sugars and wooden sticks. Stir until well mixed. Shape dough into 1-inch balls; roll in decorator sugars. Place 2 inches apart on cookie sheets. Bake for 8 to 10 minutes or until edges are lightly browned. Immediately and carefully insert wooden sticks halfway into side of each cookie. Cool 1 minute; remove from cookie sheets. 4 dozen. Tip: For gift giving, once cook ies are cooled, write a special mes sage on wooden stick. Wrap holi day pops in colored plastic food wrap, cellophane or gift bags and tie with ribbons. Tip: If desired, shape balls of dough into stars, trees, wreath, etc. Bake as directed. Land O’ Lakes STAY SOFT SUGAR COOKIES 2 cups sugar 4 eggs 1 cup shortening 1 cup milk 1 teaspoon baking soda 4 teaspoons baking powder 'A teaspoon vanilla 4 cups flour Cream together sugar, shorten ing, eggs, and milk. Add remain ing ingredients. Drop by teaspoon fuls on greased cookie sheet. Pul sprinkles, colored sugar or granu lated sugar on top. Bake at 35C degrees until edges are brown. Verna Moll Temple OLD-FASHIONED DROP COOKIES 3 eggs 2 cups brown sugar 3 A cup shortening I'A cups buttermilk 4‘A cups flour 2 teaspoons baking soda 2 teaspoons baking powder 2 teaspoons vanilla Mix together all ingredients. Drop on cookie sheet and bake. Anna Martin Denver Kids will enjoy helping make these cookies. Pictured (top to bottom) are Holiday Cookie Pops, Kids Favorite Oatmeal Brown Sugar Cookies, and Chewy Caramel Can dy Popcorn Squares. Recipes are from Land O' Lakes. KIDS FAVORITE OATMEAL BROWN SUGAR COOKIES Cookies: 1V» cups firmly packed brown sugar 1 cup butter, softened 1 egg 2 teaspoons grated lemon peel 2 cups quick cooking oats OR old-fashioned rolled oats l'/> cups all-purpose flour 1 teaspoon baking powder 'h teaspoon salt Stir-ins: 1 cup of the following; raisins, cut-up gumdrops, green or red chocolate covered candies, chocolate-covered raisins, chopped nuts, chocolate, butters cotch or vanilla chips, toffee chips, cut-up candy bars, etc. Heat oven to 375 degrees. In large mixer bowl, combine brown sugar, butter, egg, and lemon peel. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Reduce speed to low; add all remaining ingredients except stir-ins. Beat until well mixed (I to 2 minutes). By hand, stir in desired stir-ins from list above. Drop by tablespoonsfuls onto ungreased cookie sheets. Bake 10 to 14 minutes or until lightly golden-brown on edges. Cool one minute before removing from cookie sheet. Cool completely. Makes 3‘A dozen cookies. Land O’ Lakes Featured Recipe Questions about cookie baking? Your personal baking consultant is only a phone call away. From now through Dec. 24, dial 1-800-782-9606 between the hours of 8 a.m. and 6 p.m. (CST) few great baking advice, to request recipes or to get help with baking emergencies. Bakcline’s extensively-trained home economists will assist thou sands of callers across the nation. All callers will receive a leaflet filled with great baking tips and holi day recipes. Here is a Bakeline recipe from which you can make three variations. CREATE-YOUR-OWN BARS Makes 16 bars Crust; l‘/i cups all-purpose flour '/«cup sugar % cup butter, softened Filling: Choice of variation (see below) Heat oven to 350 degrees. In small mixer bowl, combine all crust ingredients. Beat at low speed until mixture is crumbly. Press on bot tom of 9-inch square baking pan. Bake for 15 to 20 minutes or until edges are lightly browned. Follow directions for variations: • Lemon: In small mixer bowl combine 3 /« cup sugar, 2 eggs, 2 tablespoons all-purpose flour, 3 tablespoons lemon juice, and '/« teaspoon baking powder. Beat at low speed until well mixed. Pour filling over hot crust. Continue baking 18-20 minutes or until filling is set. Sprinkle with powdered sugar. Cool completely; cut into bars. • Pecan: In small mixer bowl, combine 3 /» cup dark com syrup, 2 eggs, 2 tablespoons all-purpose flour, and 'h teaspoon vanilla. Beat at medium speed until well mixed. By hand, stir in 1 cup chopped pecans. Pour filling over hot crust Continue baking 30-35 minutes or until set. Cool; cut into bars. •Cheny Coconut; In small mixer bowl, combine 3 A cup flaked coco nut, 'A cup firmly packed brown sugar, 2 eggs, 'A teaspoon almond extract, and V« teaspoon salt. Beat at medium speed until well mixed. By hand, stir in 'A cup sliced almonds and 'A cup chopped maraschino cherries, well drained. Spread over hot crust. Conbine baking for 20 to 30 minutes or until set. In medium bowl, stir together 1 cup powdered sugar, 2 tablespoons water, and 'A teaspoon almond extract. Drizzle over hot bars. Cool; cut into bars.
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