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Show 4B Wednesday, December 15, 13E32 Sun Advocate o o O Q v V Y a O V7 O Sweeps OndDlndlas ffdDir tiBn Tt By MIKE & LUISA BENNION i Staff Writers The children were nestled all snug in their beds as visions of sugarplums danced in their What parent doesnt heads. breathe a sigh of relief at the thought of those peacefully sleeping kids? And what child doesnt dream of sweets at Christmas time, or any time, for 6 m 4 i h i V1- 1- .j NiA X' that matter? As we walked into Joanne Kellers living room, she was working on both ends of the verse. The children were just V: brushing their teeth and saying goodnight, and Joanne was telling us about the candy that she makes every year for Christmas. Baking is Joannes hobby and g is her pride and in the sweet interest Her joy. s at stuff began with a her church, but the enjoyment of cooking goes back to her mother who was a good teacher. Joanne is passing on the secrets to her daughter who is turning out to be quite a cookie chef. It is a Christmas tradition for Joanne to make sucker trees to give to friends and family. She is making 300 suckers this Christmas, in flavors ranging from caramel to chocolate. In addition to these she makes a wide variety of candy to make the season bright, and she has been kind enough to share a number of recipes with us this week. f W 1 mmn i ; . yr f 1 li -- candy-makin- ' aH 4 'i v-i- " .ifi mini-clas- ' Darrin, left. Celeste and Brandon Keller, children of Darrell and Joanne Keller of Price, wrap Christmas suckers that are a holiday tradition in the family. Pollastro was kind enough to share with us. We hope these holiday goodies will help make your Christmas even more Of the different candies that she listed, Joanne says that the Peanut Butter Cups and the Almond Roca are s for her favorite. We have also included a recipe for divinity that Glenna toss-up- enjoyable. When your children wake up on Christmas morning their dreams will come true. o O CARAMELS n- - Mix together and put about 2 cups whipping cream Add to saucepan: Va of it into heavy saucepan: 2 cups sugar '2 teaspoon salt PENOCHE 2 l1 1 cup brown sugar 1 2 cups sugar tablespoon Karo syrup cup cream Pinch salt Nuts Grease heavy pan with butter. Heat while mixing other ingredients. Bring to boil stirring constantly. Turn heat to low and cover. Let cook until it forms a soft ball. Let cool then beat until candy hardens. Roll on buttered cupboard and mix in nuts. Roll in saran wrap and keep in refrigerator. CARMELSUCKERS l1 2 cups sugar tablespoons margarine 4 2 PEANUT BUTTER CUPS 2 1 cups peanut butter (creamy or crunchy) lb. confectioners (powdered) sugar 4 lb. margarine or butter, melted (18 oz. V cups light corn syrup Cook over low heat for about 1 hour or until it becomes pale beige in color. Turn up the heat and add about half of the remaining mixture of milk and cream. (Do not let the mixture stop boiling after you add the cream mixture.) Add remainder of cream mixture about 1520 minutes later. Cook to a firm, soft ball (234). As it nears the end of the cooking period, it will thicken and you should stir it to keep it from scorching on the bottom. Flavor with teaspoon vanilla. Pour into a 9 inch square pan that has been buttered. Cool and let stand for at least 24 hours. Cut around the edges of the pan with a knife. With a pancake turner get under the candy and lift it onto a cutting board. Cut caramel into squares. Candy can be eaten as is or can be chocolate dipped. 1 cup Karo (white) 2 cups cream Mix all ingredients with half cream. Cook to 220 and add remaining cream preheated. Cook to 300. Stir while cooking and pour into prepared molds. Makes 20 suckers. 1 DIVINITY 3 cups sugar cup Karo white syrup 2 cup water 34 ' 1 2 egg whites teaspoon vanilla Beat egg whites until they are stiff. Cook sugar, syrup, and water until it forms a hard ball when tested in cold water. Gradually add the syrup mixture into the egg whites and continue beating until it starts to set up. Add vanilla. Using a teaspoon drop the candy on wax paper. Optional: Fold in nuts or coconut before dropping on wax paper. Coloring may be added if desired. Approximately : pieces. jar) 40-5- Combine in bowl and mix (roll into ball and put into cups). Put a dab of chocolate under and over top of ball. .1 ALMOND ROCA cup sugar lb. butter or margarine 2 3 tablespoons water Dash of salt oo' PATO Boil together, stirring constantly until it browns. Break into small pieces and mix together with slivered almonds and enough chocolate to cover tolfeeand nuts, drop into chocolate cups and enjoy. a o o o o 'O I A |