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Show Orem-Geneva Times Wednesday, December 15, 1993. Page 12 Macy Sanderson to wed Jonathan Ward Taylor . . . 1 jn ..awF'--j,''in m ? 4 i ''WAS ' ft y JONATHAN WARD TAYLOR AND MACY SANDERSON ' J ' ' "t Mjf MARENDA L. PETERSON AND JOHN M. BENNION Marinda Peterson to wed John Ben n ion in Temple Marinda L. Peterson, daughter of Grant and Kathleen Peterson of Orem, will marry John M. Bennion, son of Junius and Bonita Bennion also of Orem, on Saturday, 18 December 1993 in the Jordan River LDS Temple. A reception will honor the couple that evening from 7:00 to ll L-' ;OQ rfZ . ..- V - for ' - ' 1 Tis the season for giving, and any recipient would be happy with buttery, chocolate-swirled Mini Marble Pound Cakes. The whole family can help with the baking and wrapping a great way to spend some quality time together during the holidays. 9:00 p.m. at the Orem East Stake Center 850 East 600 North, Orem." The bride-elect is a graduate of Orem High School and served an LDS Mission in the Germany Berlin Mission. She will graduate from Brigham Young University Macy Sanderson, daughter of Thomas E. and Marsha Sanderson, Sander-son, of Orem, will marry Jonathan Ward Taylor, son of G. Ward and Lynette Taylor, of Tremonton, Utah, Saturday, December 18 in the Logan LDS Temple. A reception will honor the couple that evening from 7 to 9 p.m. at the Walker-Sanderson Funeral Home, 646 East 800 North, Orem. The bride-to-be graduated from Orem High School and is attending Brigham Young University where she has been majoring in Music, Dance and Christine Bohn to marry David Vick in Temple Christine Anne Bohn, daughter of David E. and Ursula Bohn of Orem, will marry David Richard Vick, son of the late D. Richard Vick and Janice R. Vick of Mar Vista, California and Orem, Utah on December 17 in the Salt Lake Temple. An open house will be held in their honor at the Bohn residence on December Decem-ber 29, 1993. Christine is a graduate of Orem High School and is currently current-ly pursuing a Master's Degree in English at Brigham Young University. She served a mission in Vienna, Austria. David graduated from Bur-bank Bur-bank High School and is currently current-ly pursuing a degree in manufacturing manufac-turing engineering at "Brigham Young University. He served in the Brussels, Belgium mission. Dancing Friends to meet Dec. 17 Give your partner a gift of time and love byjoining the Dancing Danc-ing Friends at their Christmas Dance on Friday, December 17, at 8:45 p.m. The dance will be held at the Eldred Center, 270 West 500 North, Provo. Visitors are welcome at a cost of $7-00 per couple; paid at the door. This month there is no dance instruction. instruc-tion. The band is Johnny Raymond and the suggested dress is semi-formal. semi-formal. this spring with a degree in Violin Performance and Pedagogy. Her fiance is also a graduate of Orem High School and served an LDS Mission in the Korea Pusan Mission. He is a Computer Science major at Brigham Young University. The couple will make their home in Provo. Theater. She was Miss Orem in 1992 and is a member of the BYU Young Ambassadors. Her finance . graduated from Bear River High School. He served in the Brazil Brasilia Mission. Mis-sion. He is a Chemistry major at Utah State University and is employed in Logan. Bridal attendants are Molly Sanderson and Lesli Taylor with Tyler Barrus, Mark Taylor and Matt Sanderson attending the groom. The couple will make their home in Logan where they will both attend Utah State University. They will make their first home in Provo. What you must know for holiday baking: butter basics, tips and trivia Baking With Butter Professional bakers recommend recom-mend using real butter when baking. Its fresh, wholesome flavor is a "must" in high-quality baked goods. There are a variety of reasons that professionals prefer real butter: baked goods made with butter but-ter have better keeping qualities and stay fresh longer; butter contributes to the tender texture of baked goods;' butter enhances the flavor of other ingredients, making them more pronounced; butter is an all-natural product. Butter Baking Glossary Butter Grades Butter is graded by U.S. standards on the basis of flavor, body, color and salt characteristics. Grades also' establish price, Whipped Butter This variety of butter, available both salted and unsalted, has air incorporated in-corporated into it to make it more spreadable. It should not be substituted sub-stituted for regular butter in recipes. Measurements will not be equal since whipped butter contains more air and moisture. Softened Butter To soften, remove butter from the refrigerator and leave at room temperature for an hour or two depending upon the temperature of the room. Cut each stick into eight pieces to speed up softening. Or, place one stick (in non-foil wrapper) on a microwave-safe plate. Heat on low power, check Kids can learn to bake and share in one delicious lesson "The best holiday gifts aren't necessarily those that cost a lot of money or take hours of shopping to find," says Jeanne Beckman, Ph.D., a Chicago-area family and child psychologist. "The best gifts are often those that are homemade like home-baked cake or cookies. Something created with care." Families who bake together for the holidays spend quality time a good time to teach children about sharing and giving. Baking something from scratch, wrapping it and choosing the recipient is one way to teach giving from the heart. Choosing What To Bake Rena- Coyle, author of My First Baking Book, couldn't agree more with the homemade concept. She suggests choosing a recipe that keeps well and is sturdy stur-dy enough for packing, transporting transport-ing and mailing (if necessary). It should not require refrigeration. Mini Marble Pound Cakes, created by Coyle for the American Dairy Association, fit this description perfectly. Kids will be proud to share these homemade" cakes with teachers, grandparents, grand-parents, aunts and uncles. The recipe can be fun for all ages. Older kids can help measure and mix the batter. Kids of every age will love swirling the two batters together to create a marbled effect. Using disposable aluminum foil pans means the cakes can be baked, wrapped and given in the same pan. Moist and buttery, these cakes actually benefit from being r -v 4 " ' CHRISTINE ANNE BOHN AND DAVID RICHARD VICK ing every 30 seconds. Softened butter should be malleable and easy to cut but should not begin to melt. Creamed Butter To cream butter, beat until soft and smooth. Large amounts of air are incorporated this way. Air contributes con-tributes to the texture of baked goods. Butter creams easiest when at room temperature. If butter is cold, cut it into pieces before creaming. Melted Butter STOP! If you have accidentally melted butter, but-ter, use it for another purpose. Melting changes the structure, making it unsuitable for most baked goods. Salted or Unsalted Butter But-ter Either salted or unsalted butter can be used for baking according ac-cording to personal preference, although many cooks prefer to use unsalted. Sweet Cream Butter- The term indicates that butter was made from sweet cream (an opposed op-posed to sour cream). It does not refer to whether butter is salted or unsalted. Basic Butter Measurements 2 cups 4 sticks 1 pound (32 tablespoons) 1 cup 2 sticks 12 pound. (16 tablespoons) 12 cup 1 stick 14 pound (8 tablespoons) 14 cup 12 stick 18 pound (4 tablespoons) Butter Storage In The Refrigerator Un made a few days in advance to allow the flavors to blend. As an added bonus, they can be made up to a month ahead and frozen. They'll taste as fresh and delicious deli-cious as the day they were baked. Butter is a must for pound cakes. It not only contributes to the pure, simple flavor and texture tex-ture of a pound cake, but it also enhances the flavors of other ingredients. in-gredients. Wrapping It Up Everyone in the family can enjoy the wrapping, too. Make it simple or elaborate. Coyle suggests sug-gests first wrapping each cake with clear or colored foodsafe plastic wrap, then dressing up the package with one of these ideas. Add a festive bow. Place a cake in a tissue-lined basket and tie with a holiday ribbon. rib-bon. Line a small paper tote bag with festive colored tissue paper and place a cake in the bag. Nestle one or two cakes in a decorative box or tin. Add a special touch with a fun ribbon tie-on such as a cookie cutter or tree ornament. It time permits, the "baker" might like to include a copy of the recipe to send along with the gift so that it can become part of the recipient's holiday tradition, too. MINI MARBLE POUNDCAKES Yield: four (5 34 x 3 14 x 2-inch) loaves 1 package (6 ounces) semisweet chocolate chips 12 cup milk, divided 2 12 cups all-purpose flour opened butter keeps for several weeks at 39"F or lower. Unsalted butter has a shorter shelf life and is best kept frozen until ready to use. Opened butter should be kept covere 1 in the butter compartment. com-partment. In The Freezer Butter keeps up to 9 months at 0T or lower. Wrap packaged butter in foil or place in a resealable plastic freezer bag. Butter Trivia In ancient Rome, butter was used as a hair dressing and also as a skin cream. The recorded history of butter but-ter dates back as far as 2,000 B.C. The first U.S. creamery to produce butter in large quantities was founded in 1856 in Orange City, New York. About 10 quarts of milk are required to make one pound of butter. Butter ranks third in the use of the nation's milk supply. (Fluid milk is number one followed by cheese.) In the 1930s, automated churns were developed to make the production of butter more efficient, ef-ficient, economical and consistent. consis-tent. Today, continuous churns can produce up to 15,000 pounds of butter an hour. An old superstition from the days of at-home butter churning claimed that it was unlucky to leave a house where butter was being churned without first touching the churn. 1 12 teaspoons baking powder 12 teaspoon salt 1 14 cups (2 1.2 sticks) butter, softened 2 cups sugar 5 eggs 1 tablespoon vanilla extract Preheat oven to 325F. Place chocolate and 14 cup milk in small microwave-safe bowl. MicroNvave on HIGH 1 to 2 minutes or until chocolate melts; stir after 1 minute. Set aside to cool. (Or, heat in small saucepar over low heat 2 to 3 minutes until chocolate melts.) Combine flour, baking powder and salt; set aside. Cream butter and sugar in large mixer bowl until light and fluffy. Add eggs and vanilla; mix well. Add flour mixture; mix until blended. Transfer 3 13 cups batter bat-ter to medium bowl; stir in remaining milk until blended, transfer 3 13 cups batter to medium bowl; stir in remaining milk and set aside. Pour reserved chocolate mixture into remaining batter in mixer; blend well. Alternately Alter-nately fill four well-buttered 5 34 x 3 14 x 2-inch loaf pans with white and chocolate batters. Once all batter has been used, gently swirl batters together with table knife. Place loaf pans on cookie sheet. Bake about 1 hour to 1 hour 10 minutes or until wooden pick inserted in, center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans. Transfer to wire racks; cool completely. com-pletely. 1 NOTE: Well-buttered disposable dis-posable aluminum foil pans also may be used. Allow cakes to cool in pans on wire racks. |
