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Show (tnDS ChlTerboaKtchens COOKIES SAY MERRY CHRISTMAS Cookies at Christmas time are a lovely tradition. While most of us have favorites favor-ites (that we bake every year), it's always fun to add a few more. Try Sugarplums, Frosty Cherry Cookies and Choco Rum Balls. While all are different, they have one thing in common. Each uses a breakfast cereal bite-size crispy rice or corn squares for unusual texture, added flavor and nutrition. Arrange your cookies on a pretty plate, tuck in some holly and serve with rich and creamy eggnog. To use crushed Chex cereals in the recipes below, measure and crush to volume vol-ume indicated by one of these methods: Measure into liquid measuring cup and crush to desired volume with wooden wood-en spoon. For fine crumbs, process pro-cess in blender to required volume. Or crush in plastic bag with rolling pin, and measure mea-sure into dry measuring cup. SUGARPLUMS 2 eggs 1 cup sugar 112 tablespoons cornstarch 1 can (8 oz.) crushed pineapple, well drained 1 cup dried apricots, cooked, drained and chopped 12 teaspoon finely shredded orange peel 12 cup coarsely chopped nuts . 14 teaspoon salt 12 teaspoon orange extract 4 cups Corn Chex cereal crushed to 2 cups 113 cups (3 12 oz. can) shredded coconut In saucepan, beat eggs slightly. Add sugar, cornstarch, corn-starch, pineapple, apricots and orange peel. Cook over medium heat, stirring constantly, con-stantly, until mixture comes to a boil. Boil two minutes. Remove from heat. Stir in nuts, salt and extract. Add cereal crumbs. Mix well. Cool. Drop from teaspoon onto coconut and shape into one-inch balls. Makes 4 12 dozen. FROSTY CHERRY COOKIES 12 cup butter or margarine 1 cup and 3 tablespoons sugar legg 12 teaspoon almond extract 112 cups all-purpose flour 12 teaspoon salt 12 teaspoon baking soda 12 teaspoon baking powder 2 cups Rice Chex cereal (bite-size crispy rice squares) crushed to 1 cup 12 cup chopped green and red glace' . cherries Preheat oven to 350. Cream butter and 1 cup sugar. Add egg and almond extract. Beat well. Sift together to-gether dry ingredients. Add to creamed mixture. Mix well. Stir in cereal crumbs and cherries. Shape into 34-inch 34-inch balls. Roll in remaining 3 tablespoons sugar. Place 2 inches apart on baking sheet. Bake 8-10 minutes or until bottoms are lightly browned. Makes 6 dozen. CHOCO RUM BALLS 6 cups Rice Chex cereal (bite-size crispy rice squares) crushed to 1 12 cups 1 cup sifted confectioners sugar 1 cup finely chopped pecans 2 tablespoons cocoa 18 teaspoon salt 12 cup corn syrup 3 tablespoons water 1 12 teaspoons rum extract 14 teaspoon almond extract Maraschino cherries Dates, pitted Pecans 13 cup confectioners sugar (for coating) Mix together first 5 ingredients. in-gredients. Combine syrup, water and extracts. Add slowly to crumb mixture. Blend well. Butter hands. Shape mixture into balls or around bits of cherries, dates or pecans. Let stand one, hour. Roll in confectioners confec-tioners sugar. Store tightly covered in refrigerator or freeze. Makes 4 dozen. |