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Show L, DECEMBER 9, 1986 PEANUT BUTTER FUDGE STAINED GLASS HARD CANDY Use these candies to trim the tree, decorate a doorway or a window. Let the children work with you to create different shapes. 2 c. sugar Vi c. water 13 c. light corn syrup 2 Tblsp. vinegar Few drops oil of peppermint Food color 5 or 6 foil molds ferent designs is to wrap foil around favorite cookie cutters. Combine sugar, corn syrup, wa- ter and vinegar in saucepan. Boil to hard crack stage (300 degrees). Remove from heat, stir in flavoring and color; cool slightly. Pour colored candy into mold, about Vh" deep; spoon to cover bottom. When candy begins to set (before it hardens) use skewer to make holes for hanging. Allow candy to harden thoroughly! remove Cut aluminum foil in shapes of foil. Thread with ribbon or cord to stars, bells and trees. Grease foil hang. (Or you may pour the candy lightly with salad oil. Fold up edges onto greased baking sheet to make to make Vi sides. Seal corners free-forshapes.) If candy becomwith freezer tape to prevent leaks. es too firm to pour and shape, reAn easy way to make molds in dif melt over low heat (do not boil). m HOLIDAY LOGS Professional looking and easy to Divide in thirds. Knead on make. The candy logs make a hit. board, blending green color and mint flavoring into one third, red 'A c. soft butter or margarine color and cinnamon flavoring into V c. another third and rum flavoring light corn syrup 1 into last third. (Adjust flavorings to tsp. vanilla Vi salt taste.) tsp. 1 lb. box confectioners Form into rolls 1 in diameter. sugar Red and green food color Cut fondants rolls in half crosswise Few drops oil of cinnamon or to make 6 rolls. Wrap individually in waxed paper and refrigerate or peppermint or of rum flavoring 1 lb. freeze overnight. candy caramels 3 tblsp. cream or evaporated Caramel Nut Coating: Next day heat caramels and cream in double milk Vi c. chopped pecans, toasted boiler. Dip chilled fondant rolls Fondant Center: Combine but- into warm caramel mixture, spoonter, syrup, vanilla and salt in large ing to cover. (Work quickly so rolls mixing bowl. Add confectioners dont soften.) Immediately roll in sugar; mix together with a fork, chopped pecans, wrap in alumithen knead with hands. Mixture num foil and chill. Store logs in will be very dry, but softens with refrigerator or freezer until ready to serve. Slice just before serving. kneading. If you prefer pure fudge flavor, medium heat. Stirring until sugar omit peanut butter: add 3 Tblsp. dissolves. Cook until mixture ENGLISH TOFFEE reaches soft-ba- ll butter with the vanilla. stage (234 degrees). 1 C. Sugar 3 c. sugar Remove from heat: add vanilla. 2 T. Water V tsp. salt Do not stir. Let cool until the botVi lb. Butter Vi c. sifted cocoa or 3 squares tom of the pan feels lukewarm to Cook till light brown. Stir contouch (110 degrees). unsweetened chocolate stantly. Immediately pour over 1 c. milk Add peanut butter and beat chocolate bars that are broken up. 2 Tblsp. light corn syrup until candy begins to lose steadily Spread on buttered plate. Cool un1 shine. Add nuts and pour quickly vanilla tsp. til hardened. ' c. into buttered 8 or 9 square pan. peanut butter 1 c. Cover and chill until firm. Cut into coarsely broken nuts squares. Store in covered containCINNAMON SUCKERS Combine first 5 ingredients in er in refrigerator until ready to heavy saucepan. Boil over serve or pack for gifts. 2 Cups sugar TWO-TON- E Vi Tsp. cinnamon oil FUDGE 1 2 water cup cups packed brown sugar In saucepan, combine first ingre 1 Vi tsp. red food color cup granulated sugar dients. Bring to full boil, stirring 1 Vi cup Karo syrup cup evaporated milk constantly over moderate heat. Boil to hard crack stage. Re- Vi cup butter Cook 10 minutes, stirring occamove from heat and add flavoring 1 jar (about 7 oz.) marshmallow sionally. Remove from heat. Add and coloring. Pour in fruit rings and creme marshmallow creme and vanilla; add a popsicle stick. Decorate 1 vanilla mix until smooth. To 2 cups of mix- tsp. them. butters-ture, 1 add butterscotch pieces and package (1 cup) Vi cup of the walnuts; blend well. cotch pieces 1 NUT CARMELS cup coarsely chopped walnuts Pour evenly into greased 1 package (1 cup) semi-squar- e pan. To remaining hot 4 C. White sugar real chocolate pieces add chocolate pieces and Vi ture, 1 lb. real butter cup walnuts; blend well. Pour over 2 C. dark Karo Syrup butterscotch mixture. Chill until 2 C. evaporated milk firm. Makes 2Vi pounds. 2 lb. walnuts, large, chopped Pinch of salt DATE STICKS Combine in heavy pan. Stir con1 vanilla. Add dates and nuts. Add heat about 2 cup sugar stantly on medium-losifted dry ingredients and stir until eggs 1 hour. Use wooden spoon. Will Vi milk smooth. Cut and fold in egg whites cup boil 234 degrees or on candy ther- 1 which have been beaten stiff. Pour nuts chopped cup mometer cook between soft and 1 Vi into greased dripping pan and bake dates hard ball stage. It is better to over- 1 Vi cup flour at 400 degrees for 0 minutes. cups cook than undercook. It will 3 Let cool for 2 minutes. Cut into baking powder tsp. change color and will get very V tsp. salt . strips and roll in granulated sugar. creamy. Pour into greased 9x13 1 is no shortening in the vanilla (There tsp. in cut. pan. Chill regfrigerator, Mix sugar, milk, egg yolks and sticks) 3-- z. 25-3- HOLIDAY CHEESECAKE 3 packages cream cheese z. V 1 3 eggs Iona yaar aamberahlpl 1 pie crust 63 SUIT EVERY OF TITLES TO CHOOSE TASTE-THOUSA- vanilla. Carefully spread over cheesecake. Continue baking for 10 minutes. Chill. Best if refrigerated overnight. Garnish with strawberry halves if desired, before serving. 2 Tbsl. sugar 1 tsp. vanilla strawberry halves (optional) Preheat oven to 300 degrees. Combine softened cream cheese. GGJLL3 L LLLllL NDS FROM-CO- ME MAKE YOUR CHOICE TODAY! graham cracker cup sour cream 1 BY THE LAYTON HILLS MALL PHCNE 546-03OPEN EVERY DAY sugar, juice and rind, mixing until well blended. Add eggs, one at a time, mixing well after each addition. Pour mixture into pie crust. Bake at 300 degrees for 55 minutes. Combine sour cream, sugar and cup sugar Tbs. lemon juice tsp. lemon rind, grated 1 DELICIOUS HOT ROLLS 2 cups scalded milk 2 pkgs. yeast in 3A cup water 3 Mix soft dough. Raise one hour. Roll dough I inch thick and spread with soft butter, fold over and roll again. Cut out rolls and let raise one hour. Bake at 400 degrees for 15 minutes. GINGERBREAD MEN 1 package Gingerbread Mix (Pillsbury is best) ' A cup flour Blend in 13 cup water tbsl. sugar 2 tsp. salt 3 eggs 6Vi cups flour (approx.) BAKED DATE PUDDq, cup flour . 1 tsp. soda 1 cup dates Vi cup chopped nuts 1 cup boiling water 2 tb. butter Sift together sugar, flour and soda. Add dates and nuts. Melt butter in boiling water and stir into dry ingredients. Pour into buttered 8x8x2 inch pan and bake at 375 degrees for 25 to 30 minutes. Top with 'hhard sauce. Servs'6i Visa?1!; o 1 REMEMBER STOCKING MAKE GREAT MOVIES STUFFERS THAT BRING HOURS OF ENJOYMENT ALL YEAR LONG... from only $9.95 I ! et w ROW'S YOUR CHRRCE TO JOIR THE RRER'O PIRBOT VIDEO CLUD POR ORLY WE HAVE MOVIES TO mix-swe- z. 2 Tbsp. melted butter or Mix well. Roll and cut. Bake at 375 degrees for 6 to 8 minutes. Decorate. Dry. Wrap in plastic wrap and tie red , :ribbonar9pnd |