People
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By CHARLOT M. DENMON
Staff Writer
November ushers in the
season to begin thinking about
baking fresh-from-the-oven
treats. For holiday gift-giving,
nothing is a more appreciated
Christmas gift than luscious
homemade cookies and cakes,
attractively packed baskets, col-
orful boxes, a ceramic plate,
bowls or jars.
The cake and cookie recipes
shared with The Dallas Post
readers this week can be baked
and either packed or frozen for
the holidays. Packed in a white
napkin covered wicker basket
decorated with a large red or
green velvet bow and the reci-
pes tucked inside, what more
thoughtful gift for a friend, shut-
in or the person who has every-
thing.
The Chocolate Chip Cookie
recipe has more food value but
less salt, sugar and more fiber.
The homemade gingerbread
cookies are every child's
dream. Cut them out as ginger-
bread men or women, stars,
wreaths, or plain rounds. Coco-
nut Macaroons are slightly
richer but very easy and tasty.
They keep well and serve as an
excellent accompaniment to ice
cream or fruit desserts. Peanut
Crisps are a favorite of children
and adults and take only 25
minutes total time to make.
CHOCOLATE CHIP COOKIE
Y% c. butter or margarine
% c. brown sugar, packed
1t. vanilla
1 egg
Y% c. flour
% c. whole wheat flour
1 t. baking powder
Ys c. wheat germ
% c. chocolate chips
Cream butter,
vanilla, add egg. Combine
flours, baking powder and
wheat germ; stir in butter mix-
ture blending well. Add the
chocolate chips. Drop by tea-
spoon on to greased cookie
sheet. Bake at 375 degrees for
10-12 minutes. Yield: 30 cookies.
GINGERBREAD COOKIES
2/3 c. butter or margarine,
room temp.
Y c. brown sugar, packed
Y c. light molasses
2 t. gr. ginger
1t. gr. cinnamon
1t. gr. cloves
% t. gr. nutmeg
1 t. baking soda
1 t. salt, optional
3 T. water
Cream butter and brown
sugar, add molasses and spices,
mixing well to blend. Mix salt
. and baking soda and dissolve in
water, add to batter. Divide
batter in half, add half cup
chopped almonds to half of the
dough. Add one and a half cup
flour to each half of the dough.
Dough should be pliable and
easy to roll. Let in refrigerator
for at least two hours. Roll out
dough, little at a time, on lightly
floured surface to about Y4 inch
thickness. The thinner the
dough the crispier the cookies.
Cut out cookies in desired
shapes, place on cookie sheet,
greased, and bake at 400
sugar and
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degrees for 6-8 minutes. Cool.
Yield: 60 cookies.
COCONUT MACAROONS
2 egg whites, room temperature
Dash salt, optional
1 t. lemon juice
34 c. sugar
1 t. vanilla
% t. almond extract
1%, c. coconut flakes
Whip egg whites and salt
together until foamy, add lemon
juice. Beat at high speed, grad-
ually adding sugar until stiff
meringue is formed. Beat in
vanilla and almond extract, fold
in coconut. Cover baking sheets
with brown paper. Drop
rounded teaspoonfuls of
meringue mixture about the size
of walnuts onto cookie sheets.
Bake at 300 degrees for 25
minutes or until macaroons
feels dry to touch. Cool, remove
with spatula. Store in tightly
covered container in cool, dry
place. :
PEANUT CRISPS
Y% c. butter or margarine, soft
34 c. brown sugar, packed
1 egg
1 t. vanilla
1% c. flour
% t. baking soda
1 c. coursely chopped nuts
Granulated sugar
Cream together butter, brown
sugar, egg and vanilla. Mix
flour and soda, add to creamed
mixture and stir until well
blended. Stir in peanuts. Drop
by rounded teaspoonfuls onto
ungreased cookie sheets. Grease
bottom of a glass, dip in sugar
and flatten cookies. Bake at 375
degrees 10 minutes or until
golden brown. Cool on wire
rack, store air tight or freeze.
BRAZIL NUT FRUIT CAKE
% c. butter or margarine
Y% ¢. sugar
1 t. baking powder
Vy t. salt
1 t. vanilla
%% t. almond extract
1% c. flour
% c. Brazil nuts, chopped
2 c. candied mixed cherries &
pineapple
1 c. golden raisins
% c. coconut flakes
3 egg whites
Y ¢. milk
Cream butter and sugar until
light, blend in baking powder,
salt, vanilla and almond
extract. Blend in Ys cup of flour
with the nuts, fruit, raisins and
coconut, whip egg whites until
stif and set aside. Blend the
remaining flour into the
creamed mixture alternately
with the milk; fold together the
creamed mixture, fruit mixture
and whipped egg whites until all
is evenly blended. Grease
9% x5Y-inch loaf pan, line with
brown paper and pour mixture
into the pan. Bake at 275
degrees for 2% hours or until
cake test done when tester
inserted in center. Best to place
shallow pan of water in oven
while cake bakes. If desired,
divide batter among three small
loaf pans to give as gifts.
LIGHT FRUIT CAKE
12 c. butter or margarine
34 c. sugar
3 eggs
1% c. flour
1 t. baking powder
Is t. salt
Y% c¢. milk
Y% t. vanilla
% t. almond extract
¥ c. candied cherries
Y c. diced dates
I ¢. raisins
%% c. nuts of choice
%% c¢. coconut
Ys c. brandy, rum or fruit
liqueur, optional
Cream butter and sugar until
fluffy, add eggs and beat well.
Blend in flour, baking powder
and salt, reserving 4 T. flour to
dust fruit. Beat in milk, vanilla
and almond extract until cake
batter is smooth. Combine cher-
ries, dates, raisins, nuts and
coconut with reserved flour and
fold into cake batter. Grease
and flour 4-cup ring cake mold
or loaf pan, pour batter into pan
and smooth top. Bake at 275
degrees for two hours or until
cake tester inserted comes out
clean. Cool cake and slide out of
pan.
COFFEE-ALMOND
SPONGE CAKE
6 eggs, separated, room temp.
Ys t. salt
Y t. cream of tartar
Y ¢. honey
1 c. sifted whole wheat flour
1 T. powdered coffee or coffee
substitute
Y t. vanilla
Beat egg whites until frothy,
add salt and cream of tartar;
continue beating until stiff bu
not dry; gradually add honey.
Mix flour and coffee, fold gently
into egg whites. Beat egg yolks
until thick and lemon colored,
add vanilla, gently fold yolks
into whites. Pour into ungreased
tube pan (if bottom is remova-
ble, cake easier to turn out).
Bake at 325 degrees for 35-45
minutes. Remove from oven,
invert pan until cold. Remove
cake, drizzle icing over top.
desired or with powdered
coffee.
ee
ERIN MOORE
Erin Moore, a senior at Wyo-
ming Seminary College Prepa-
ratory School, Kingston, was
selected as the Student of the
Month by the Kingston/Forty
Fort Lions Club for the month of
October.
Active in Wyoming Semi-
nary’s athletic programs, Miss
Moore has been a four year
member of the girl’s field
hockey team, currently serving
as co-captain, and plays varsity
softball. She is also a backstage
volunteer for drama and musi-
cal productions and is a
member of the School’s Peer
Leadership Program, Curricu-
lum and Academic Standards
Committee, Community Service
Organization and school news-
paper reporting staff.
Miss Moore is a Dean’s List
student and serves as president
of the students’ Florentine
Society. She is a past recipient
of Wyoming Seminary’s Ade-
laide Jeffers Prize for outstand-
ing junior girl.
She is the daughter of Mr. and
Mrs. Joseph Moore, 34 Kenil-
worth Road, Shavertown.
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KENNETH BREZNAY
Kenneth J. Breznay, of Shav-
ertown, has been named Vice-
President and Controller of
First Peoples National Bank,
Edwardsville.
In his new position, Breznay
will be responsible for oversee-
ing all financial transactions
and accounting operations of the
organization. He will also super-
vise the installation and opera-
tion of the bank’s new computer
system.
Breznay currently serves on
the finance committees of the
Back Mountain Memorial
Library and the Luzerne County
Association for Retarded Citi-
zens. He is a member of the
faculty at King’s College and
Luzerne County Community Col-
lege. He is also a lector and
assistant organist at St.
Therese’s Church in Shaver-
town.
SALLY J. HIZNY
/
Sally J. Hizny has been pro-
moted to Operations Coordina-
tor in the Retail Lending Divi-
sion of Merchants Bank North.
Announcement was made by
Barry C. Boyer, President and
Mrs. Hizny, a graduate of
Lake-Lehman High School
joined the bank in 1974 and was
advanced to Installment Loan
Operations Manager in 1980. She
is a charter member and second
vice president of the Credit
Women International of North-
eastern Pennsylvania and is a
member of the Wyoming Valley
Chapter American Institute of
Banking. ;
She and her husband, Jacob,
reside in Shavertown.
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