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Show Page C4 THE HERALD, Provo, Utah, Tuesday, November 28, 1989 Kitchen creations make great gifts By AILEEN CLAIRE NEA Food Editor Youngsters can be busy in the kitchen long before the sugarplum fairies dance in their dreams on Christmas eve. cookies cut Making stained-glas- s in tree, star or Santa shapes can pique kids' imaginations. They'll soon come up with their own holiday designs for edible ornaments filled with red, green, blue or yellow hard candy centers. Teddy bears are still a favorite cuddly gift for young and old. Surprise friends and relatives with a bread bear, which can become a favorite at church and club holiday g events. These gifts also are lighter in fat than the traditional holiday fare. g Special pear treats for or serving with holiday meals are also sweet without being too calorie-lfund-raisin- gift-givin- aden. TEDDY BEAR GIFT BREAD flour flour '2 cup whole-whelz cup brown sugar 34 cup white granulated sugar 3 teaspoons baking powder 1 teaspoon baking soda H teaspoon salt 1 teaspoon pumpkin pie spice 1t teaspoon cinnamon l4 teaspoon ginger 1 beaten egg 1 cup low-fmilk 14 tablespoons vegetable oil candy to decorate Preheat oven to 350 degrees. Grease or spray teddy bear baking pan generously with cooking spray. In food processor or large bowl, mix all dry ingredients together. Add egg, milk and oil. Mix until just blended and pour into baking pan. Bake 20 to 25 minutes or until knife comes out clean when inserted. Let cool and then remove bread from pan onto flat surface. Use candy to decorate: jelly beans for the eyes, a nonpareil for g the nose, red licorice for licothe mouth, black shoe-stririce for a bow tie and jelly beans recifor buttons. This kitchen-teste- d pe makes one SVinch long bread. Microwave method: Use microwave teddy bear baking pan only. Grease or spray baking pan generously with cooking spray. Cook for 1 minute at 50 percent power. Turn. Cook for 2 minutes and 30 seconds at High, stopping to turn once. At 50 percent power, cook for 3 minutes or until knife comes clean when inserted. (Time may vary slightly with different watt microwave ovens.) Cool and then remove from pan. l'z cups se at at ing sheets. When cool, carefully loosen cookies from foil. If desired, recipe makes decorate further with frosting and candy. This kitchen-teste- d recipe makes about 24 dozen medium cookies. PEANUT BUTTER 4 cup creamy 14 cups sugar 2 tened H cup creamy peanut 1 2 2 2 1 ar cup milk 1 package butterscotch morsels finely chopped cocktail peanuts Blend together flour, cocoa, baking powder and salt in large bowl. Set aside. Cream together margarine, peanut butter and sugar until light and fluffy in large bowl. Add eggs and vanilla; beat well. Alternately blend in dry ingredients and milk, beginning and ending with dry ingredient'. (Dough will be soft.) Shape rounded teaspoonfuls of mixture into balls. Place about 2 inches apart on ungreased baking sheets. oven 8 to 10 Bake in a minutes or until done. Remove from baking sheets and cool on wire racks. Melt butterscotch morsels in double boiler over hot water. Dip tops of cookies into melted morsels, then into chopped cocktail peanuts. This kitchen-teste- d recipe makes about 54 dozen cookies. SPICY BARTLETT PEAR PICKLES 3 cups sugar 2 cups water 14 cups vinegar 2 teaspoons whole cloves 5 cinnamon sticks 4 pounds ripe Bartlett pears, pared, cored and sliced Combine sugar, water and vinegar; bring to boil. Add spices and sof- butter 4 cup finely chopped cocktail peanuts In a large mixer bowl blend together flour, brown sugar, 1 cup malted milk powder and baking soda. Add 1 cup margarine and peanut butter. Mix on low speed until mixture is crumbly. Add egg yolk and 1 teaspoon vanilla; mix ee well. mixture eggs VS egg yolk teaspoons vanilla, divided tablespoons margarine, softened tablespoons boiling water cup unsifted confectioners' sug- Press peanut butter 14 teaspoons vanilla powder, divided teaspoon baking soda cup (2 sticks) margarine, S 4 cup cocoa 2 teaspoons baking powder 4 teaspoon salt 4 cup (1 stick) margarine MALTED BARS 4 DIP-TOP- cups unsifted flour 2 14 cups unsifted flour 14 cups firmly packed light brown sugar 14 cups natural malted milk 1 simmer 5 minutes. Add pears and simmer until pears are transparent. Pack pears in clean, hot canning jar. Bring remaining syrup to boil again, and pour over pears to within 4 inch of tops of jars. Seal according to jar manufacturer's directions. Place jars on rack in canner. Process 10 minutes in boiling water bath with boiling water, two inches above jar tops. Remove jars from canner. Place on thick cloth or wire rack; cool away from drafts. After 12 hours, test lids for proper seal; remove rings from sealed jars. This kitchen-teste- d recipe makes 3 to 4 pints. HAWAIIAN PEAR CHUTNEY 24 pounds ripe Bartlett pears, cored and chopped 8 ounce can crushed pineapple 4 cup vinegar 4 cup packed brown sugar 1 cup golden raisins 2 tablespoons finely chopped candied ginger 14 teaspoons salt 2 cloves garlic, crushed 4 teaspoon cayenne pepper 4 teaspoon ground cloves 4 teaspoon ground cinnamon 4 cup slivered almonds Combine all ingredients except almonds in large saucepan. Cook and stir over low heat 30 minutes or until slightly thickened. Stir in almonds. Ladle into clean, hot canof tops. ning jars to within Seal according to jar manufacturer's directions. Place jars on rack in canner. Process 10 minutes in boiling water bath with boiling water two inches above jar tops. Remove jars from canner. Place on thick cloth or wire rack. Cool away from drafts. After 12 hours, test lids for proper seal; remove rings from sealed jars. This kitchen-teste- d recipe makes about 3 pints. dozen bars. 4 CHOCOLATE evenly into jelly-ro- ll pan. Bake in a oven about 20 minutes or until puffed. Place on wire rack to cool. (Sinking will occur during cooling.) In a small mixer bowl combine remaining 4 cup malted milk powder and 2 tablespoons margarine. Add boiling water; beat until margarine is melted. Add remaining 1 teaspoon vanilla and confectioners' sugar; beat just until smooth. Spread over cooled cookie. Immediately sprinkle with cocktail peanuts. Cut into bars. This kitchen-teste- d Don't judge an egg by the color of its shell peeled and cubed potatoes, 3 large coarsely chopped onions, 4 sliced carrots and 1 pound lean ground beef. Combine 1 can of condensed tomato soup with 4 cup water, 4 teaspoon salt and 4 teaspoon pepper. Pour soup mixture over the top of the casserole. Cover and bake 14 hours at 350 degrees. Uncover the last half hour so liquid will thicken. Serves four generously. By POLLY FISHER DEAR POLLY Is there any difference in flavor between white and brown eggs? Is one type better for you? My friend tells me that brown eggs are lower in cholesterol than white eggs. Is this true? VERA DEAR VERA Aside from shell color, which is determined by the breed of the chicken, white and brown eggs are essentially the same in terms of flavor and nutritional content. There is no difference in cholesterol between the average brown egg and the average white egg. While the eggs from some breeds of chicken, with white or brown shells, may be considered more flavorful by some, there is no way of judging this by shell color alone. -P- If you love potatoes, you'll love the other recipes in my newsletter "Potatoes! Potatoes! Potatoes!" Dishes include potato salads, a variety of baked potato treatments, potato main dishes, potato skins, even potato cake and potato fudge! Send $1.25 for each copy to POLLY'S POINTERS, in care of this newspaper, P.O. Box 93863, CleveBe sure to land, OH include the title. POLLY Polly will send you a Polly Dollar ($1) if she uses your favorite Pointer, Peeve or Problem in her column. Write POLLY'S POINTERS in care of this newspaper. OLLY 44101-586- RECIPE OF THE WEEK: Pop this easy potato-bee- f casserole into the oven to bake while you're rushing around with holiday preparat- ions. In a greased baking dish, layer 4 39 mj. STOREKEEPERS iV-l- l I T?v HjP IfLiWfllJl J GENTLEWOMEN GENTLEMEN STAINED-GLAS- S Ho.Ho.Ho," wouldnt wool. "POLO" "UNIVERSITY J0f fT'Sf JW7 W gVA fjpsk J 9tZ AI ? H It's Christmas Time At Pier ''if i 1 Tea Stained Rattan Trunk Reg. $99.00 Sale $79.99 Nutcrackers COOKIES sof- Mot all swivel colored hard candies, crushed (about 13 cup) frosting (optional) candy (optional) In a large mixing bowl, cream together butter and sugar. Beat in eggs and vanilla. Sift Oour and baking powder together. Gradually stir flour mixture into butter-eg- g mixture until dough is very stiff. Wrap in plastic wrap and chill about 3 hours. Preheat oven to 375 degrees. Separate colors of hard candy. Put each color of candy in a freezer bag and crush with a wooden mallet. Roll out dough to thickness on a lightly floured surface. Additional flour can be added if necessary. Cut out cookies using large Christmas cookie cutters. d - Transfer cookies to a baking sheet. Using a small Christmas cookie cutter, cut out and remove dough from center of each cookie. Fill cut-osections with crushed candy. . If using cookies as hanging ornaments, make holes at top of cookies for string with a chopstick. Bake 7 to 9 minutes or until cookies are lightly browned and the candy is melted. Slide foil off bak- - af VA 4" - a IMF -- JOl I rockers are the same! Ours come with heavy rattan construction, a high glass finish and all metal 11 S mmm swivel $1.49 8" $3.99 15" - $9.99 20" $19.99 -- Nested Dolls assorted sets of: -- 356 Assorted selection of sizes & designs -- $4.99 $7.99 $11.99 mechanism. Cushion included. Reg. $149.99 Sale $119.99 ULf i 1 foil-line- 0 ut Gifts of food easy to create The following recipe for edible gifts is provided by the American Spice Trade Association: GARLIC AND HERB MARINATED OLIVES 4 bay leaves I 1 tablespoon instant minced garlic ; - 2 teaspoons crushed I teaspoons Decorative Wooden Horse. Hand carved. 23"X20". Reg. $79.99 Sale $59.88 Sale $99.00 Large Selection of Solid Brass Planters. thyme leaves, d, FREE Silk Plant with every $10 Brass Planter purchase. . Olives. NT oregano leaves, crushed 4 tablespoons red-- ine vinegar One jar pimicnto-stuffemedium-sized- , green olives, drained ' Two cans pitted large drained black olives, ripe 2 to 24 cups olive oil In small cup combine bay leaves, garlic, oregano and thyme. Divide mixture evenly between two resealable glass jars. Add 2 tablespoons vinegar to each jar; set aside. Fill a large saucepan halfway full of water; bring to a boil. Add olives; remove from heat; let stand for 1 minute. Drain; place olives in prepared jars while they are still warm. Add enough oil to cover olives; cover and shake jars. Refrigerate, covered, for at least 3 days, stirring or shaking jars daily. Bring Jars to room temperature. Drain olives. Olives will keep in covered jars up to 2 months stored in the refrigerator. Makes 54 cups ce Lounge in comfort Christmas morning in our 46" Papasan chair. Large Selection of solid and decorator prints. Your choice included. Reg. $129.99 Maralika Chair. Reg. $24.99. Sale $19.88 u u no iff D Solid Brass Goblets. shapes and sizes. All on sale. 6" Sale $3.99. A variety of Ottoman Double Papasan 60" Reg. $229.99. Sale $179.88 Table Reg. $39.99. Sale $29.88 W APlaceTbDiscover. 230 UfcU associate store STOREKEEPERS FOR S GENTLEWOMEN GENTLEMEN 4-in- shoe-strin- 3i cup butter or margarine, tened 3,i cup white granulated sugar 2 eggs 1 teaspoon vanilla extract 3 cups flour 1 teaspoon baking powder 3. E. 1300 So., Orem PARKWAY CENTER 5348 So. 1900 W. ROY Open Monday Thru Saturday 10 To 9, Sundays 'til Christmas 12 To S Ho, Ho, Ho, who V. L 1 r I wouldn't wool. "NAUTICA" |