86-Lancaster Fanning, Saturday, April 8, 2000 I^— ' ” r * ~ gg m mg^ ,-- y* f/tj n £ nF’ Stir Up Easter Treats Easter is coining. That means candy making to fill those Easter baskets for children and gifts for friends. Many recipes handed down through the generations, request paraffin in the chocolate coating. Paraffin is not approved for human consumption by the FDA. Some people substitute shortening such as Crisco in place of the par affin. This produces a smooth, glossy coating. Another way that guarantees perfect results is to purchase choc olate coating wherever candy sup plies are sold. There are three ways to heat the coating. Here are some guidelines on the three dif Featured Recipe SAFE AND SIMPLE CHOCOLATE COATING 2 8-ounce milk chocolate bars, broken into pieces Vt cup shortening (not butter, margarine or oil) OR 2 cups milk chocolate chips 2 tablespoons shortening (not butter, margarine, or oil) Place chocolate and shortening in 4-cup glass measuring cup or l‘/2 quart glass bowl. Fill another larger glass bowl or large pan with one-inch of very warm tap water. Place measuring cup or bowl containing the chocolate in the larger bowl or pan so that water covers bottom half of cup or bowl containing the chocolate. Note: Keep water level low so that water does not get into the chocolate mixture and ruin the coating. Stir the chocolate constantly with rubber scraper until chocolate is completely melted and mixture is smooth. The process is not difficult, but it does take time. Do not rush. It should take about 20 minutes to melt the chocolate. If the water begins to cool, pour it out and add more warm water. Be careful not to get any water into the chocolate mixture. Remove the measuring cup or bowl containing the melted chocolate mixture from the water. Dip chilled centers completely into chocolate mixture, one at a time, with a fork. Gently tap fork on side of cup or bowl to remove excess chocolate. Invert coated center onto wax paper-covered tray or cookie sheet; decorate top of coated center with small amount of melted chocolate, using tip of fork. Store coated centers, loosely covered, in a cool, dry place. Enough coating for five dozen centers. Note: If chocolate becomes too thick while coating, return measuring cup or bowl containing the chocolate to larger glass bowl or large pan filled with one-inch of very warm tap water. Stir mixture constantly until desired consistency. Be careful not to get any water into the chocolate mixture. When mixture reaches desired consistency, remove from water and continue dipping the centers. EASY BUTTERCREAM CENTERS 3-ounce package cream cheese, softened V 2 cup butter, softened 4 cup unsifted confectioners’ sugar IV2 teaspoons vanilla Beat cream cheese and butter in large mixer bowl until smooth. Blend in confectioners’ sugar and vanilla. If necessary, chill about one hour or until mixture is firm enough to handle. Shape into one-inch balls; place on wax paper-covered tray or cookie sheet. Cover loosely; chill 3 to 4 hours or overnight. Centers should feel dry to touch before coating. Coat centers as directed. About five dozen centers. Variations: Divide mixture into three parts. Add any of the following flavor variations to thirds of the mixture as desired: Vs cup flaked coconut Vs teaspoon almond extract Vs teaspoon strawberry extract plus three drops red food coloring V* teaspoon rum or orange extract V 4 teaspoon mint extract plus three cups green food color ing Chocolate Variation: Blend in Vs cup cocoa with con fectioners’ sugar and vanilla into above mixture. Add one to two teaspoons milk until mixture holds together. ferent methods. • Electric fry pan: Set thermostat between off and warm. Test tem perature with hand. If it feels too hot for the hand, it’s too hot for coating. • Double boiler: Never put coating directly on a stove burner. Heat water in bottom pan of double boiler; remove pan from stove; place pan with coating over hot water making sure bottom of this pan is not touching the water; stir gently while coating melts. If water needs to be reheated, do not put coating on the stove, while re heating water. • Microwave: Be careful. When melting one pound coating, place in plastic bowl that does not re tain heat in microwave. Heat on medium 50 percent power for 60 seconds; stir; 30 seconds; stir. Continue this until soft lumps remain. Remove from micro wave and stir during standing time. For candies that are coated with coconut, add a colorful touch by tinting the coconut: Combine coconut and a few drops green food coloring in plastic bag. Shake until coconut is evenly coated. CHIPPER PEANUT CANDY 14-ounce can sweetened con densed milk 1 cup crunchy peanut butter 1 cup butterscotch-flavored morsels 2 cups crushed potato chips Finely chopped peanuts In medium saucepan, over me dium heat, combine sweetened condensed milk, peanut butter and morsels. Cook and stir until morsels are melted and ingredi ents are well blended. Remove from heat. Add chips; mix well. Roil into one-inch bails; roll in nuts to coat. Chill at least one hour or until firm. Store in re frigerator. Flavor improves after 24 hours. They keep well stored, covered, in the refrigerator. Makes about two pounds. Elisa Ranck Lancaster Co. Dairy Princess PEANUT BUTTER EASTER EGGS Cook 2 medium potatoes, mash while hot and add butter to taste. Add the following: 2-3 pounds confectioners’ sugar 2 teaspoons vanilla Pinch salt Knead mixture together. Roll into small balls. Coat with dark chocolate candy coating. Elisa Ranck Lancaster Co. Dairy Princess EASTER EGGS V* pound butter 3-ounces cream cheese 6-ounce jar peanut butter 1 teaspoon vanilla Cream the first three ingredi ents together and add one pound of the confectioners’ sugar. Mix well again. Form into the shape of an egg. Let stand in refrigera tor overnight until it is firm enough to dip in chocolate coat ing. To make buckeyes, form mix ture into little balls and dip half way into coating chocolate. Coating for eggs: 1-2 pounds confectionery chocolate coating 3 tablespoons shortening The shortening makes the chocolate a little thinner and easier to dip the eggs. Use a cake decorator to top chocolate egg with a flower made from icing. Ivamae Love East Waterford OPERA FUDGE Homemade candies are fun and easy to make for Easter. Peanut but ter Easter eggs can be a family project for a rainy spring afternoon. ‘/i pound butter Vz pound cream cheese 1 teaspoon vanilla 2 pounds confectioners’ sugar Mix together butter and cream cheese until smooth. Add vanilla and sugar; mix well. Refrigerate until ready to handle. Make small balls and coat. Coating: Melt four squares unsweetened chocolate with 2 tablespoons shortening. (Contributor adds V* bar paraffin in place of shorten ing, but paraffin is not approved by the FDA). BateCto! Dairy'Pmcess PEANUT BUTTERCU^ S 18-ounces peanut butter, COCONUT CREAM EGGS smooth or chunky 2 pounds confectioners’ sugar Vi pound butter, room temper- V 2 pound butter ature 8-ounces cream cheese 1 pound confectioners’ sugar 2 teaspoons coconut or vanilla Mix together peanut butter, flavoring butter, and confectionery sugar 1 large can coconut by hand until smooth. Mixture Mix butter and cream cheese, can be rolled into balls or eggs Add sugar, coconut, and flavor- and dipped in chocolate or used ing. Shape mixture into egg as centers for peanut butter cups. shapes. For coating, melt togeth- To make peanut butter cups, er: fill paper candy cup one-third with melted chocolate; add formed peanut mixture; cover with more melted chocolate. Let set up at room temperature. If mixture is too creamy, add more confectionery sugar; if mixture is too stiff, add more peanut butter. GOOEY CHOCOLATE PRETZEL BARS 5 tablespoons butter 3Vi cups mini pretzels 1 cup raisins IVi cups semi-sweet baking chips 14-ounces lowfat sweetened condensed milk Vs cup coarsely chopped pret zels 8-ounce bar baking chocolate and 2 tablespoons shortening in place of the paraffin contributor uses. Michelle McMichael Berks Co. Dairy Princess CHOCOLATE TRUFFLES 6 tablespoons butter Vi cup heavy or whipping cream Vt cup light corn syrup 6 squares semisweet chocolate 2 squares unsweetened choco late l A teaspoon brandy extract Unsweetened cocoa Confectioners sugar Finely chopped nuts In one-quart saucepan, com bine butter, cream and corn syrup. Stirring frequently, bring If you have recipes for topics listed below, please share them with us. We welcome your recipes, but ask that you in clude accurage 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. April: 15 - Bread Spreads 22-Easter Ideas 29-Egg Recipes May: 5 - Cooking With Onions to a boil over medium heat. Re move from heat. Add chocolate; stir until completely melted. Stir in extract. Pour into shallow baking pan. Cover; refrigerate about 3 hours or until firm. Shape heaping teaspoonfuls of chocolate 'mixture into one-inch balls. Roll in cocoa, confection ers sugar or chopped nuts. Store in tightly covered container in refrigerator. Makes about 4Vi dozen truffles. Heat oven to 350 degrees. (Turn to Page B 8) RECIPE TOPICS B. Light Lebanon
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