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Show (Illjrtstmas 2003 Nephi, Utah 'CUfjc tEtmes-efo- s Chocolate Kifle (Czech) 2 ends to make crescents. Place, 1 with points down, on greased baking sheets. Bake at 375F for 15 to 20 minutes or until golden brown. Remove from sheets; cool on wire racks. Sprinkle with pow- flour 14 cups envelope FLEISCHMANNS RapidRise Yeast 12 cup sour cream 12 cup butter or margarine 2 tablespoons water 2 egg yolks (reserve whites for filling) 12 cup Granulated Sugar Chocolate-Nu- t Filling (recipe follows) 14 cup Powdered Sugar In a large bowl, combine 23 cup flour and undissolved yeast. Heat sour cream, butter, and w'ater until very warm (120 to 130F). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl dered sugar. Chocolate-Nu- t Filling: In a medium bowl, beat 2 egg whites until soft peaks form. Gradually add 14 cup sugar and 1 teaspoon vanilla extract. Continue beating until stiff, but not dry. Stir in 34 cup ground toasted walnuts and 34 cup mini chocolate chips. occasionally. Add egg yolks and 12 cup flour. Beat 2 minutes at high speed, scraping bowl occasionally. Stir in enough remaining flour to make a stiff batter; apportion into 3 parts. Cover each portion tightly with plastic w'rap; refrigerate 2 to 2 4 hours. Lightly dust work surface with granulated sugar. Roll each piece to circle; cut into 8 wedges. Spread about 1 Filltablespoon Chocolate-Nu- t ing on wide end of each wedge. Roll up from wide ends; curve 12-inc- h Page 16 December 24, 2003 Easy Croissants flour 5 cups 12 teaspoons SAF Perfect Rise Yeast (2 packages, 14 oz. size) 14 cup sugar 2 teaspoons salt 1 cup water 34 cup evaporated milk 14 cup butter 4 1 egg 1 cup butter 1 egg tablespoon water Oven 350F 32 to 40 rolls In larger mixer bowl, combine 1 cup flour, yeast, sugar and salt; mix well. Heat 1 cup water, milk, and 14 cup butter until warm butter does not need to melt). Add to flour mixture. Add 1 egg. Blend at low speed until moistened; beat 3 minutes at medium speed. Set aside. In large bowl, cut 1 cup firm butter into remaining 4 cups flour until butter particles are the size of large r mixture and fold in peas. Pour yeast mixture over until all flour is moistened. Cover; refrigerate 2 hours. Place dough on floured surface; knead about 6 times to release air bubbles. Divide into 4 parts. Roll each fourth to a circle; cut into 8 or 10 wedges. Starting with wide edge, roll each wedge toward the point. Place on ungreased baking sheets, point side down, and curve into croissants. Cover, let rise in warm place until indentation remains after lightly touching the side of the roll (about 1 to 1 12 hours). Combine 1 slightly beaten egg and 1 tablespoon water; brush rolls with egg mixture. Bake at 350F for 15 to 18 minutes until golden brown. Remove from baking sheets; cool. 1 (120-130- flour-butte- 14-inc- pie-shap- h e From page 15 Poinsetta gaining popularity. 1 he newest poinsettias to be cultivated include the Plum Pudding and Avante Garde varieties. Named after Joel Poinsett, who introduced this indigenous Mexican plant to the United States during the 1800s while he served as the nations U.S. ambassador, poinsettias have become Americas potted plant. More than 85 percent of all potted plants sold best-sellin- g annually are poinsettias. Here are some care and handling tips for your own holiday classic: MAy aII youR hopes Axd (IrEAMS COME IRIE ihis holidAy season. We'rf so verv (jRAItful 10 you Ior helpiNq US IO REAliE All of OURS. ChmsQmsnsJ Right on schedule, were expressing our best wishes to all our valued customers. Happy Holidays! Main DREAIVliliq Mid-Stat- Street ConocoA&W 2 Consultants e 1500 North 200 West, Nephi 1010 North Main, Nephi 623-255- Of CkpisTMAs 623-860- V 1 When purchasing your plant, select a poinsettia with dark green foliage, strong, stiff stems, and completely colored flowers. Make sure your plant has no fallen or yellow leaves and that it is fully balanced and attractive from all sides. Poinsettias thrive on bright, sunny natural daylight. Place your plant in indirect sunlight for at least six hours per day. Keep your room temperature between 68 to 70 degrees. Do not place your plant near drafts, heating vents, or appliances. Water the plant when the soil surface feels dry to a light touch. Its very important not to allow your plant to sit in standing water. It is not necessary to fertilize your poinsettias when they are in bloom. However, after the holidays, a balanced, all- purpose household plant fertilizer will help maintain the rich, green foliage color and promote new growth. Do not place your poinsettia outside, as the plant is sensitive to chilling temperatures. |