People
By CHARLOT M. DENMON
Staff Writer
Only six weeks until Christ-
mas — six weeks of shopping,
wrapping, just the right gift for
mother, dad, grandmother, sis-
ters, brothers or that special
‘someone’. How could the Yule-
tide season be complete without
luscious, homemade candies?
Give friends and family gifts of
your homemade candy, packed
in small, attractive, decorated
boxes, glass decanters, bright-
colored cannisters or baskets
topped off with bright red, gold,
silver or green bows.
Include a variety of family
favorites-such tempting goodies
as chocolate filbert clusters,
pastel creamy mints, walnut
caramels, cherry divinity, choc-
olate almond truffles or coconut
haystacks. These delicious
delights will please everyone on
your list.
CHOCOLATE FILBERT
CLUSTERS
115 c. filbert nuts
1 9-0z. bar dark chocolate
1 t. instant coffee (powder or
granules)
1 t. salad oil
Spread filberts in shallow
baking pan. Bake at 350 degrees
until toasted (10-12 min.). Cool,
rub off as much of the skins as
possible. Break chocolate into
small squares. Plae in top of
double boiler over simmering
water (not boiling). Stir occa-
sionally while heating chocolate
until melted. Remove from
heat, mix in instant coffee and
oil until smooth and glossy. Stir
in nuts to coat them well. Drop
clusters by heaping teaspoonfuls
onto buttered waxed paper on a
baking sheet. Let stand at room
temperature until set. Store in
airtight, covered container in
cool place.
PASTEL CREAMY MINTS
1 8-0z. pkg. cream cheese
Ys c. butter or margarine, soft
2 Ibs. powdered sugar
Few drops food coloring - red,
yellow, green, blue
lemon extract
Combine cream cheese and
butter in heavy-bottomed pan.
Stir over low heat until cheese
is soft, butter melted and mix-
ture is thoroughly blended. Add
powdered sugar and stir until
well combined. Divide mixture
in two, three or four to make
number of colors and flavors
desired. Add choice of food col-
oring and flavorings to each
batch. Roll into one inch balls,
place on sheet of waxed paper
and press with fork to form
design on top of each one. Let
stand, uncovered, four hours or
overnight until mints are firm
and outside is dry but inside is
still moist and creamy.
WALNUT CARAMELS
2 c. sugar
3 c. light corn syrup
% c. butter or margarine
2 ¢. half & half
1% c. finely chopped walnuts
1 t. vanilla
In a large saucepan combine
sugar, corn syrup, butter and
half of the cream. Heat to
boiling over medium heat, stir-
ring constantly. Stir in remain-
ing cream, nuts and vanilla.
Cover over medium heat stir-
ring occasionally until mixture
reaches temperature of 244
degrees on candy thermometer,
or forms a firm ball if small
amount dropped in cold water.
As mixture becomes thick, stir
constantly. Pour mixture imme-
diately into a well-oiled eight
inch square pan. Let stand until
cool. Cut into inch squares,
wrap individually in waxed
paper or plastic film.
CHERRY DIVINITY
21% c. sugar -
34 c. water
c. light corn syrup
2 egg whites
1 t. vanilla extract
1 c. chopped walnuts
8-10 maraschino cherries, cut
into small pieces
Combine sugar, water and
corn syrup in two quart sauce-
pan. Cook over medium heat,
stirring until sugar is com-
pletely dissolved. Continue to
cook, without stirring until
candy thermometer is 260
degrees or until small amount
dropped into very cold water
forms a hard ball. In meantime
beat egg whites in small bowl
until peaks form; continue beat-
ing them while pouring hot
syrup in a fine stream into the
whites, blending well. Add
vanilla, beat until mixture holds
its shape and becomes slightly
dull (may take several min-
utes). Fold in nuts and cherries,
quickly drop mixture from tip of
a buttered teaspoon onto waxed
paper. Allow to dry for two or
three hours, then store in air-
tight container.
CHOCOLATE ALMOND
TRUFFLES
6-1 oz. squares semi-sweet
baking chocolate
1/3 c. butter or margarine
114 c. powdered sugar, sifted
1 234 oz. pkgs. sliced almonds,
ground
3 T. milk, rum or almond
liqueur
30 whole blanched almonds
Making a purchase
%,-1 c. cocoa powder, optional
T5-1 c. ground almonds, optional
In a small heavy saucepan,
melt together chocolate and
butter, stirring occasionally
until melted. Remove from
heat. Stir together the powdered
sugar and the ground almonds.
Stir the powdered sugar mix-
ture into the chocolate mixture
with the milk or liquor, mix
until well blended. Cover and
chill mixture until firm enough
to shape (1-2 hours). Use a
rounded teaspoon of mixture for
each candy, molding it around a
whole almond to make a one
inch ball. If desired, roll balls in
cocoa powder and or ground
almonds to coat. Place candies
in candy cups or foil-lined box.
Store tightly covered in refrig-
erator or freezer.
COCONUT HAYSTACKS
1 egg
1/3 c. warm honey
1 T. plain yogurt
1 T. melted butter or margarine
% t. vanilla
% 1b. unsweetened coconut,
grated
4-0z. grated semi-sweet choco-
late
1 T. whole wheat flour
1t. grated lemon rind
Cinnamon
In mixing bowl, beat egg well,
stir in honey, yogurt, butter and
vanilla, mixing well. Blend in
combined coconut, chocolate,
flourand lemon rind. With a
wooden spoon, mix well until
combined. Use an egg cup to
form the haystacks. Dip small
end of egg cup into cold water
and chill, then firmly press 1 T.
coconut mixture into cup. Slip
out onto foil or parchment-lined
baking sheets, sprinkle with cin-
namon. Repeat with remaining
mixture. Bake at 350 degrees
for 20 minutes or until light
brown. Cool.
Finishing touches
(The following Back Mountain
couple has filed for a marriage
license at the Luzerne County Court-
house: )
EDWARD P. YAKABOVIC, JR.
P.O. Box 83, Luzerne, and CAROL
NELSON, 422 Carverton Road,
Kingston Township.
Births
(The following Back Mountain
couples have announced births
in the past week:)
ASCANI, DIANE and RICH-
ARD, RD 1, Box 140H, Sweet
Valley, a son, Saturday, Nov. 1
at Nesbitt Memorial Hospital.
CUMMINS, ROBIN and
DWIGHT, RD 1, Box 298,
Dallas, a son, Tuesday, Nov. 4
at NEsbitt Memorial Hospital.
=
;
AT TUDOR CORNERS
featuring:
409, off
Keneth Too!
209, off
FORENZA Sweaters
A, 309-407, OFF
Selected Fashions
By Personal
309% OFF
Selected Sweaters
Osar ROTH
fervelor
659 MEMORIAL HWY.
. DALLAS, PENNA. 18612
PHONE 675-2623
EIKO
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a
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SKIN
NAILS
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283-0060 735-7908
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675-4222 696-2818
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