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Show The Summit County Bee Coatvffle, UT 8401 7 Friday, December 19, IMS SA mSL 1 pound shelled ptoans Yt pound butter 1 cup sugar Spread the pecans onto a shallow buttered pan. Melt die butter In a deep htovy pan bver high heat until it is bubbly. Stir in the sugar. Cook until the misture blends and becomes creamy. Stir K very fes Kssc 1V4 cups sugar 1 teaspoon vanilla 1V4 cup chopped pecans Beat the egg whites and the sugar in a double boiler and heat until warm. Remove from the heat and beat until fim peaks are formed. Fold in the vanilla and pecans. Drop by teaspoonful onto an ungreased cookie sheet Bake at 325 for 5 minutes. Yield: 5 dozen puffs. 1 teaspoon vanilla 1 Vi cup shredded coconut Sift sugar and beat the egg whites and add the sugar. Add the vanilla and the coconut Drop by teaspoonful onto buttered cookie sheet Bake for 30 minutes at 300. Yield: SO kisses. rapidly. Pour 12-1- pecans. Cool and then break into pieces. The Favorite Date Loaf Candy Caramels pound sweet chocolate pound dark brown sugar Vi pound soft butter 1 cup dark corn syrup 2 cups milk 2 teaspoons vanilla Combine all ingredients and cook, stirring constantly, for 45 minutes or until a hard ball forms in cold water. Pour into buttered pan and cool. Cut into slquares. May be used for dipped caramels. 1 tablespoon butter 1 teaspoon vanilla extract pound chopped dates 2 cups chopped pecans Boil sugar, milk, and butter until syrup forms a soft ball when dropped into cold water. Add dates and cook until tender (S to 10 minutes). Remove from heat; add vanilla extract and pecans. Beat until stiff. Pour onto a damp cloth and shape into a toll. Chill. Wrap in foil and refrigerate until ready to slice. You can refrigerate this for months, but do not freeze. 1 Never-Fa- il Fudge 10 marshmallows pound butter cup canned milk (evaporated) 2 cups sugar 1V4 cup chocolate pieces Vi cup nuts Melt marshmallows with the butter. Boil the milk with the sugar for 6 minutes. Pour over Vi Vi the marshmallow and butter mixture. Add the chocolate pieces. Stir until creamy and thick. Add nuts. Pour into a buttered pan to cool. Quick Nut Fudge pound powdered sugar cup cocoa teaspoon salt 6 tablespoons butter 4 tablespoons milk 1 tablespoon vanilla 1 cup nuts, chopped Heat all the ingredients except the nuts in the top of a double boiler. Stir until smooth. Add the nuts and mix. Spread the candy in a buttered pain and cool. Pan should be 9 x a. Cut into sjquares and serve. 1 egg, separated T' 4 tablespoons cream 3 tablespoons butter 1 pound box of powedered sugar 3 ounces cocoa Vi teaspoon salt I teaspoon vanilla nuts Beat egg yolk. Add cream and butter. Gradually add the sugar. Beat egg white. Add to mixture. Add cocoa, salt and vanilla. Beat with electric mixer at slow speed. Pour onto buttered platter. Cut and decorate with the nuts. to the soft ball stage. Remove from the heat Add pecans, cook 1 minute. Add the flavorings. Beat until light brown and firm enough to mop by spoonfuls. Drop onto waxed paper and tool. Peanut Brittle . 1 1 2 cups sugar Vi cup cocoa Vi cup milk top sugar cup light corn syrup cup water 1 cup butter 1 cup raw peanuts Mix all the Ingredients except the peanuts. Cook until it forms a soft ball. Add the peanuts. Cook until it boils hard. Pour into a buttered shallow pan. Yield: 16 servings. Vi Toffee 2 cups white '1 sugar pound butter cup water cups unblanched almonds, Combine ingredients in a heavy skillet Stir over low heat until melted. Increase the temperature to the very highest. Stir well and continuously until the mixture is carmel color and the almonds appear to be well toasted. Pour quickly onto cookie sheet cool. Coat the cooled candy with 4 sjquares of melted baking chocolate. 18 teaspoon salt stick butter 1 teaspoon vanilla nutmeats Mix sugar, cocoa, salt and butter. Add milk. Boil for 3 minutes. Add the vanilla and the nuts. Beat until smooth and creamy. Pour into buttered pan. This is excellent for couples or singles as it makes only a small amount of candy. 1 Browri Sugar Fudge Old-Engli-sh Nut Toffee electric mixer until foamy. Add brown sugar. Beat mixture until it is very stiff. Fold in the pecans. Drop onto greased cookie sheet by teaspoonful. Bake in 300 oven, preheated, until lightly browned. Makes 25. Gingerbread Pretzel Cookies Cookies 1 pound butter 4 cups sifted sugar 2 cups finely chopped nuts 1 pound milk chocolate butter- - teaspoon salt 2 teaspoons ground ginger cup butter Vi cup sugar Vi cup molasses teaspoon baking soda V cup hot water 1 cup maple sugar Cranberry Filling 1 cup light brown sugar 1 cup fresh or frozen Ocean Vi cup water Spray cranberries, coarsely Vi teaspoon almond extract chopped walnuts 2 tablespoons water Cook sugars and water to the 2 tablespoons sugar soft ball stage (240, Kamas Easy Icing 234). Add almond extract Cool 1 cup sifted lOx sugar to lukewarm. Beat until creamy, V teaspoon salt yet firm. Knead until smooth. ; Vi teaspoon vanilla into small balls. a Press Shape 1 tablespoon heavy cream walnut into the top of each. Sift flour, salt and ginger together. Melt butter over low heat; remove from heat and add sugar and molasses. In small bowl dissolve baking soda in hot water. Add dry ingredients to 2 Vi cups dried pears molasses mixture alternately 1 cup, scant, dried figs with baking soda water, begin2 cups prunes, pitted ning and ending with dry 2 jquarts water ingredients. Chill dough 3 lVi cups shelled walnuts hours. Preheat oven to 350. Roll Vi cup, heaping, almonds out dough, a small portion at a cup diced candied orange peel time, 18 inch thick. Cut with Vi cup diced candied lemon peel floured animal cutters and bake 2 cups raisins 2 minutes or until lightly lYi cups currants browned on ungreased cookie 1 sheets. Cool on the sheets and large pinch each of ground cloves and anise then on wire racks. For cranberry Vi teaspoon each ground cinnafilling combine cranberries, mon, ginger, and salt water and sugar; cook until 6 jiggers Kirschwasser thickened and tool. Spread small amount of filling between two For the Dough cookies. For icing, combine 3Vi cups flour 1 sugar, salt, vanilla and heavy package active dry yeast 1 milk cream; blend well. Decorate and cup, scant, outline animals with icing. 2 heaping tablespoons sugar Vi teaspoon salt Remove the stems from the pears and figs; place in a bowl with the prunes. Pour the water over the fruit and allow to soften overnight. Next day, pour off the water; cut the fruit into small dice, and return to the bowl. Coarsely chop the walnuts and almonds. Add to the diced dried 1 fruit, along with the raisins and 1 cup plus 2 tablespoons butter cup sugar currants. Toss together with the Vi cup molasses the Kirschand seasonings pour wasser over the mixture. Let 2 eggs flour 4 cups steep overnight, covered. Sift the 1 teaspoon baking powder flour into a bowl, make a Vi soda depression in the center, and 2 teaspoon baking cinnamon teaspoons in the Dissolve yeast. sprinkle Vi teaspoon each cloves and the yeast in the lukewarm milk ginger and sprinkle the surface with flour. Let stand, covered, in a Vi cup finely chopped blanched almonds warm place about 0 minutes, Vi cup finely diced candied small fissures are visible on until lemon peel the surface of the yeast-mil- k Combine butter, sugar, and solution. Add the sugar and salt in heavy saucepan. molasses k solution and to the yeast-milknead to a very firm dough. Let Bring to boil over medium heat, rise for 0 mintes, then knead stirring occasionally. Remove together with the fruit until all from heat and allow to cool. Beat in eggs. Stir in flour, baking ingredients are thoroughly combined. Shape the dough into 4 powder, baking soda, cinnamon, loaves. Line a baking cloves, ginger, almonds, and equal-size- d candied lemon peel. Cover dough dish with silicone paper. Place the loaves on it and let rise in a with plastic wrap and allow to warm place about 2 hours, chill 1 hour. Remove from covered. Preheat the oven to refrigerator and divide dough 425. Bake the loaves on the into 4 portions. Roll each portion into an long cylinder. bottom shelf of the preheated oven 10 minutes, then reduce the Wrap again and chill until firm. heat to 350 and bake until done, With a sharp knife or an another 60 minutes. Remove automatic slicing machine, cut from the oven and let cook, either the cylinders of dough into very 18 inch is fine. uncovered or covered with thin slices 2 Place inches apart on greased in parchment paper. Wrap aluminum foil after not less than baking sheets. Bake at 400 for minutes, or until beginning 2 days. The loaves will stay to turn brown. Allow to cool in a and stored fresh, wrapped cool place for 4 weeks. Makes completely. Makes about 100 cookies. 4 loaves. Vi Fruit Bread 2-- In a heavy, saucepan, melt butter; add sugar and 1 cup nuts. Place over medium heat and bring to a boil, stirring constantly, until mixture reaches 212 on a candy thermometer. Then, without stirring, continue to cook over low heat until thermometer reads Danish Brown Cookies 15-2- 300. If 20-3- se 1 Vi Maple Creams Spritz Cookies flour cup butter or margarine, softened Vi cup confectioners sugar 1 tablespoon baking powder 1 teaspoon vanilla extract V teaspoon salt 2 eggs 1 container chocolate decors About lVi hours before serving or up to 1 week ahead: Into large bowl, measure first 6 ingredients, 1 egg, and 1 egg yolk (reserve remaining egg white for brushing on cookies later). With mixer at low speed, beat ingredients until well blended, occasionally scraping bowl with rubber spatula. Stir in chocolate deem. Preheat oven to 400. With hands, roll 2 level tablespoons mixture into a long rope. Shape rope into pretzel. Repeat 3 cups 2 Vi cups sifted flour Vi . IJSAVK SANTA A SNACK that will make him happy I hat lie ilrupped in im ymir family. se burter separates or candy brawns cup light brown sugar 1 cup granulated sugar too rapidly on the sides, do stir Vi cup milk briefly. When mixture reaches 1 tablespoon butter 300, stir gently for a few 1 teaspoon vanilla seconds, then pour at once onto a Vi cup chopped walnuts cool, buttered marble slab or on milk and several buttered cookie sheets. Combine the sugars over cook and Spread out until candy is 18 to in a saucepan medium heat to the soft ball 14 inch thick. Allow to stand a bottom. stage. Stir occasionally. Remove few minutes, then loosen half of in chocolate milk Melt butter add the and heat top from the and the vanilla. Sit in the sink in a double boiler. When toffee is tiie cooking pan in cold water to cold, break up. cover with melted cool. Beat until thick, add the milk chocolate and remaining nuts and pour into a buttered 9 nuts. Be sure chocolate has inch slquare pan. Refrigerate hardened before storing. Toffee until set. Cut into squares. Yield: will keep several weeks in an airtight tin. 36, lVi inch squares. 1 teaspoon baking soda teaspoon salt Vi teaspoon ground cinnamon Vi cup vegetable shortening 1 tablespoon butter 2 tablespoons PLUS 1 teaspoon water 1 tablespoon honey 1 tablespoon molasses Vi teaspoon vanilla 1 jar Ocean Spray Cranberry Orange Sauce Combine flours, sugar, baking soda, salt and cinnamon. Cut in shortening and butter until mixture is crumbly. Combine water, honey, molasses, vanilla and sprinkle over dry ingredients, tossing with a fork until particles cling together and resemble small peas. Shape into a ball, cover with plastic wrap, chill for 1 hour. Preheat oven to 375. Roll out dough to 18 inch, cut with floured animal cookie cutters. Prick with fork. Bake on ungreased baking sheets for minutes or until lightly browned. Cod and sandwich cookies with cranberry orange sauce. Makes about 3 dozen. 10-1- Vi Fudge sugar Vi VI . 2 Specul Chocolate 2 tablespoons Beat egg whites with an sugar full boil. In an iron skillet caramelize the other 1 cup sugar. Be careful not to burn it Remove from the heat Add the syrup mixture. Place on heat and cook Vi Vi cup flour cup whole wheat flour 2 egg whites 2 cups brown sugar, unpacked 4 cups pecan halves 2-- 1 Gold Fudge Pecan Kisses cup milk 1 tablespoon (heaping) butter 2 cups pecans 1 teaspoon vanilla Vi teaspoon maple extract Mix 2 cups sugar and 1 cup milk in a 3 jquart pan. Stir until the sugar is disdved. Add corn syrup and the butter, bring to a 1 Vi 8--10 Pecan Pralines 3 cups 1 Cran-Oran- 2 cups sugar 1 cup milk 1 Cookies 4 egg whites 3 egg whites the candy mixture over the Graham Cracker Party Prffe 1.75-oun- 12-in- ch loop-shap- ed with remaining dough. Place pretzels, about 1 inch apart, on 7-- 3-- 3-- Vi V 1 butter cup unsalted cup sugar teaspoon salt teaspoon vanilla or almond extract, or grated rind of Vi lemon 2 teaspoons cinnamon, optimal 1 egg 2 Vi cups sifted flour, approx. Let butter soften slightly at room temperature; then cream with sugar and salt until mixture is light and fluffy. Add flavoring and egg and blend thoroughly. Stir in enough flour to make a soft workable dough. Pack dough into cookie press or pastry bag, using any pattern you prefer. Lightly butter baking sheets. Press out dough into rings, strips, or any shape you choose. Bake in preheated 375 oven for about 10 minutes, or until cookie edges are light golden brown. Makes about 5 dozen cookies. ungreased large cookie sheets. Brush pretzels with reserved egg white. Bake pretzel cookies 2 10-1- minutes until golden. With pancake turner, carefully remove pretzel cookies to wire racks to cool. Store cookies in tightly covered container to use up within 1 week. Makes about lVi dozen cookies. Cheese Pie 1 cheesecake no-bak- e mix Vi Very Best Ever Chocolate Chip Cookies 2 eggs cup butter cup sugar Vi cup brown sugar 1 teaspoon vanilla 2 Vi cups sifted flour 1 teaspoon baking soda Vi teaspoon salt 1 package chocolate chips 1 cup chopped walnuts Cream butter, both sugars and vanilla until fluffy. Add eggs, beat well. Combine the flour, salt, soda and gradually beat into the creamed mixture. Stir in the nuts and chocolate chips. Drop by teaspoonful onto an ungreased cookie sheet. Bake at 375 for 0 minutes. DO NOT OVERCOOK. Cool slightly. Remove from the cookie shtot with a pancake turner, carefully. This makes 6 dozen 2 Vi inch cookies. 1 Vi 3-- ch 1 Date Nut Roll 3 cups sugar 1 cup milk pound dates, pitted cup pecans Combine the sugar and milk and bring to a boil. Add the dates. Cook until if forms a firm ball in cold water. Beat until cook. Add the nuts. Stir until it will spread on a wet cloth. Roll up. Let set until firm. Slice thin to serve. Yummy and different. 1 1 cup butter, melted 3 tablespoons sugar 2 y cups milk package chocolate 1 instant pudding mix 1 cup heavy cream, whipped sliced almonds and chocolate curls for garnish Prepare the graham cracker crust as directed on the. package, use the sugar and butter in It Prepare the cheesecake filling as directed, using the 1 Vi cups milk. Spread into the crust. Prepare the pudding, using the 1 Vi cups milk. Fold in the whipped cream. Spread this pudding mixture over the cheesecake. Garnish with the nuts and curls. Hot 6 Spicy Walnuts 4 cups water can walnuts tablespoon salad oil 1 tablespoon sugar 1 'A teaspoons Worcestershire Vi teaspoon ground red pepper Vi teaspoon salt About lVi hours before serving or up to 2 weeks ahead: In saucepan over high heat, heat water to boiling; cook 1 minutes. Rinse walnuts under running hot water; drain; pat dry with paper towels. Wash saucepan tod dry. In same saucepan over medium heat, in hot stotd oil, cook walnuts and remaining ingredients, about 7 minutes until browned, stirring constantly. With slotted spoon, remove walnuts to paper towels to drain and cool completely. Store 1 1 5-- walnuts in tightly covered container to use op r.it'iin 2 weeks. Makes 2 cups. |