William Penn Life, 2011 (46. évfolyam, 1-12. szám)
2011-12-01 / 12. szám
the }KitcheD® Almond Bark Candy 2 cups creamy peanut butter 3 cups multi-colored mini-marshmallows 3/2 cups Rice Krispies I jar dry roasted peanuts I Vi pounds White Almond Bark To make the bark I/2 cup chopped almonds 16 ounces white chocolate chips I tablespoon shortening Line a 9x 12 inch baking pan with parchment paper and then set it aside. Put chopped almonds into a skillet. Cook, stirring often over medium high heat, until golden brown, then remove from heat. Melt the white chocolate chips and shortening by placing in a stainless steel bowl over a pan of boiling water until smooth. Remove from heat and stir in half of the toasted almonds, then spread into the prepped baking pan. Sprinkle the remaining almonds over the entire pan and chill 30 minutes, or until solid. Break the bark into bite-size pieces. Melt the bark then add the peanut butter mixing well. Add remaining ingredients and smooth out on a cookie sheet. Chill, then break into pieces, put in a candy dish and serve your guests. Snow Pudding I package of lemon Jell-O I cup pineapple juice 3 egg whites I cup cold water In a saucepan, bring the pineapple juice and water to a boil. Add the lemon Jell-O and stir until dissolved. Chill until the liquid turns into syrup. Beat the egg whites until very fluffy, then fold into the mixture. Pour into serving dishes and chill until the mixture is firm. Serve with custard sauce. For the Sauce 3 whole eggs 3 egg yolks Va cup granulated sugar I teaspoon flour 2/2 cups whole milk 'A teaspoon salt I teaspoon vanilla extract Beat the eggs and yolks with a fork until smooth and strain into a double boiler pan. Stir in the sugar and sift in the flour. Scald the milk in another saucepan and slowly stir the milk into the egg mixture. Cook over a low flame with the water simmering not boiling. Cook until the mixture coats the back of a spoon. Remove from the heat then stir in the salt and vanilla. Cool immediately and refrigerate until ready to use. Charming Cherry Bars For the Crust 1 cup all-purpose flour 'A cup powdered sugar Zi cup butter softened For the Filling A cup all-purpose flour 3A cup sugar 'A teaspoon baking powder % teaspoon salt 2 whole eggs Vi cup maraschino cherries, well drained & chopped Zi cup coconut I/2 cup chopped walnuts Preheat the oven to 350°F. In a small mixing bowl, combine one cup flour and the powdered sugar. Using a fork or pastry blender, cut in the butter until the mixture resembles coarse crumbs. Press crumb mixture firmly into the bottom of an ungreased 9-inch square baking pan. Bake for 10 minutes, remove from oven and set aside. In the same bowl, combine Za cup flour, sugar, baking powder and salt. Add the eggs and beat well. Stir in the cherries, coconut and walnuts. Spread over the partially baked crust. Return to the oven and bake an additional 25 minutes or until golden brown. Cool completely then cut into bars and serve. Shortbread Cookies Z2 pound butter, softened I cup confectioner’s sugar 1 cup cornstarch 2 cups all-purpose flour Preheat the oven to 350°F. In a mixing bowl, blend the butter and sugar until creamy, then add the cornstarch and mix well until smooth. Gradually add in the flour until the dough starts to hold its shape and is easy to roll out to %-inch thickness. Cut into any shapes you desire and place on a cookie sheet. Bake for 25 minutes until the cookies are a golden brown. Cool on a rack, then ice or enjoy plain. For the Icing I pound confectioner’s sugar 3 ounces hot water I ounces corn syrup Z2 teaspoon vanilla extract Mix all the ingredients together until smooth. Place in a double boiler to heat slightly or use a microwave on low power until warm. Divide the icing and tint with food colorings, then ice your cookies. Fruitcake Bars I cup all purpose flour Za cup brown sugar 1/2 cup butter Z2 cup mixed nuts Z2 cup green candied cherries Z2 cup red candied cherries V2 cup maraschino cherries 1 cup coconut 2 egg whites I/2 cup sugar 1 teaspoon vanilla extract In a bowl, mix the flour, brown sugar and butter, then press into a 9 x 13 baking pan. Bake for 10 minutes at 350°F, then remove from oven and set aside. In another bowl, mix the nuts, cherries and coconut. In a separate bowl, beat the egg whites until frothy, then add I/2 cup sugar and the vanilla extract. When the egg whites start to get stiff, fold in the nut/cherry mix and pour over the base. Bake an additional 20 minutes, then cool and slice. Serve cool. Rum Nut Butter Balls 2 cups all-purpose flour Za cup sugar I/2 teaspoon salt 1 cup butter 2 teaspoons dark rum I cup finely chopped nuts I/2 cup confectioners’ sugar Preheat the oven to 325°F. In a mixing bowl, sift together the flour, sugar and salt. Cut in the butter, add the rum and chopped nuts and mix well. Shape into one-inch balls and place on a greased cookie sheet. Bake for 15 minutes or until firm but not browned. While warm, roll balls in confectioners’ sugar and set aside to cool. Reroll the balls again in the powdered sugar, place on a dish and serve to your guests. William Penn Life 0 December 2011 0 9
