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Show The Daily Utah Chronicle. Thursday. December A A a A 7, F F 34 13 LEMON SOURS c. c. flour butter of margarine Page Thirieen 4 F 'T '7" Gourmet recipes from 114c. the Chronicle 12 12 Cookbook tsp. baking powder tsp. baking soda I 2 tsp. salt c. sugar c. brown sugar 12 c. soft butter 1 fgg 12 tsp vanilla 1 c. rolled oats 1 c. shredded coconut Sift together flour, baking powder, baking soda and salt. Add sugars, butter, egg and vanilla. Beat unit! smooth. Fold in rolled oats and coconut. Shape into small balls and place on greased cookie sheet. Bake at 350 degrees F. for 12 to 15 minutes. Makes three dozen cookies. 1 34 brown sugar 34 c. flaked coconut 12 c. chopped pecans 18 tsp. baking powder tsp. vanilla tsp. grated lemon rind 1 12 tsp. lemon juice 23 c. powdered sugar. Mix flour and butter until crumbly. Spread into a 7 by 1 1 by 1 12-inc- h baking pan. Bake in preheated 350 degrees F. oven for 10 minutes. Meanwhile, combine eggs, brown sugar, coconut, pecans, baking powder and vanilla. Spread on baked crumbs and bake 20 minutes longer. Combine lemon rind, juice and powdered sugar to make a frosting. Spread on baked cookies as soon as they are removed from the oven. Cool in the pan and cut into bars. ORANGE OATMEAL COOKIES 2 c. sifted flour 2 c. sugar 4 tsp. baking powder 1 tsp. salt 1 tsp. nutmeg 1 c. soft shortening 2 eggs, unbeaten 1 1 T. grated orange rind T. orange juice rolled oats c. uncooked quick-cookin- g Start heating oven to 375 degrees F. Into a large bowl, sift flour with sugar, baking powder, salt and nutmeg. Add shortening, eggs, orange rind and juice, blend well. Stir in rolled oats. Drop level tablespoonsfuls of dough onto a greased cookie sheet, two inches apart. Bake 12 to 15 minutes or until done. Makes about 4 dozen cookies. BIRDS' NEST COOKIES lc. soft butter or margaring 12 c. brown sugar, packed 2 egg yolks, unbeaten 12 tsp. vanilla 14 tsp. salt 2 c. sifted flour 2 egg whites, unbeated 1 14 c. finely chopped nuts jam, jelly or candied cherries Start heating oven to 350 degrees F. Cream butter until light and fluffy, gradually adding brown sugar. Add egg yolks, mix well. Blend in vanilla, salt, and flour. Shape balls. Dip each in egg white and then in into one-inc- h Place inch apart on ungreased cookie sheet. Bake one nuts. 5 minutes. With thimble or end of wooden spoon, quickly make an indentation in the center of each. Bake 8 minutes longer. Cool, fill indentations with jam, jelly or candied cherries. Makes about 3 12 dozen. BOURBON BALLS c. powdered sugar 12 T. cocoa 1 c. chopped raisins 2 c. crushed vanilla wafer crumbs 1 c. chopped nuts Mix above ingredients well, then add: 3 T. white corn syrup 2 jiggers bourbon (or to taste, lushes) Roll into small balls, then roll in powdered sugar. Keep away from children and extreme heat. 1 14 14 c. c. Mis 1 1 14 14 I 1 1 salt 1 a marmalade c. melted butter egg, beaten c. Topping sugar 12 cup finely grated coconut tsp. grated orange peel Sift and measure flour. Sift again with baking powder and salt. Finely cut in shortening and butter, blend in egg and milk. Spread batter in a buttered square pan. Spoon marmalade over batter. For topping, mix together butter, egg, sugar, coconut and orange peel, (lover marmalade evenly with topping. Bake in a moderately hot over (375 degrees F.) for 30 minutes. Cool in pan. Cut into 1 GOURMET SHERRIED ONIONS For six servings: onions. Season with 12 tsp. each Slice 5 medium-size- d of sugar, salt and freshly ground pepper. Cook in 13 c. butter or margarine for 5 to 8 minutes or until onions are barely tender, stirring to separate into rings. Add 12 c. sherry, cook quickly for two or three minutes. Sprinkle with 2 T. parmesan cheese. RASPBERRY AND CHEESE BALL MOLD 1 package raspberry gelatin 1 c. hot water 2 packages frozen raspberries (thawed) c. T. milk 14 400 degrees F. squares. TOFFEE BARS butter 1 brown sugar, packed 1 egg yolk, beaten 1 c. chopped nuts 1 tsp. vanilla 2 c. flour 8 small Hershey chocolate bars, without nuts Cream butter and sugar. Add egg yolk and beat well. Add vanilla. Add flour gradually. Spread on greased cookie sheet or jelly roll pan. Bake at 350 degrees F. for 15 to 20 minutes. Remove from oven. While still hot, lay candy bars on top. Spread when chocolate has melted. Cover with chopped nuts. Cut into bars before completely cool. I chopped walnuts package softened cream cheese Dissolve gelatin in hot water. Drain juice from berries (should make about 1 cup.) Add to gelatin mixture. Place in refrigerator to cool. Brush one ring mold with salad oil. Combine cheese and nuts, and shape into balls. Arrange balls evenly in bottom of mold. Add drained berries evenly over balls. Pour gelatin to fill mold. Chill until firm. Set a small bowl of dressing in center of mold before serving: 1 shortening c. butter egg, beaten 12 c. orange paprika Form into balls about the size of a walnut, stuffing a ripe olive into the center of each ball. Bake 12 to 15 minutes at 1 tsp. salt 12 c. HOR D OEURVES grated sharp cheddar cheese butter above ingredients together, then add: flour 34 c. 18 tsp. 18 tsp. MARMALADE SQUARES flour tsp. baking powder c. 3 oz. c. c. A BJD ROYAL COCONUT COOKIES sifted flour 1 2 eggs 1 c. brown sugar 4 2 3 F it A - JEWELERS Gold. Wise men have always given if. From the earliest times, gold has been a special gift, of lasting value, a gift of kings. This Christmas, carry on the W 'uix- r v" tradition. Give your special someone a gift of Karat Gold Jewelry. 1 4- - or else-feecan better real like than of one .our your express gold. Nothing feelings gold Nothing bracelets, ch.airtsearririgs, pendants or rings. And it doesn't have to cost a lot, because even the smallest piece always elegant. So, come in and see our selection. This year, give the gift wise men have given since the very first Christmas. ls 18-Kar- at s Gold Standard Jewelers 253 Trolley Square 139 East South Temple Salt Lake City, Utah 84102 SalfLake City, Utah (801) (01) 532-557- 9 521-80- 53 ' 84111 v A. JiL-" -- ' ..A |