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Downtown they've put up Christmas lights, and decked the streets with tinsel bright. The windows of each store you see Contain at least one Christmas tree. In shopping centers everywhere Christmas carols fill the air. And Santa's broad and merry face is seen in almost every place. From all these signs, one thing is clear... Thanksgiving Day is drawing near!
PECAN HONEY BALLS
1 cup butter or margarine
¼ cup honey
2 cups sifted flour
½ tsp. salt
2 tsps. vanilla
2 cups finely chopped pecans
Cream butter or margarine. Gradually add honey. Add flour, salt and vanilla. Mix well. Add chopped nuts and mix well. Form into very small balls. Place on greased cookie sheet and bake in 300° oven 40-45 minutes. Roll hot honey balls in powdered sugar. Cool and roll again in powdered sugar.
A road trip to Wisconsin to visit Leon Metz at his honey factory netted us these two sweet ideas...
INAUGURAL BARS
1/3 cup butter
½ cup peanut butter
½ cup brown sugar
½ cup honey
1-1½ cups chopped salted
peanuts
2¼ cups Rice Krispies
Melt the first four ingredients together until well blended. Stir in peanuts and cereal. Press down into an 8" or 9" dish.
¼ cup peanut butter
½ cup chocolate chips
Melt together over a low heat. Spread over bars.
HONEY PUMPKIN PIE
3 eggs
¼ cup honey
12 oz. condensed milk
1 tsp. salt
2 tsps. pumpkin pie spice
16 oz. canned pumpkin
Combine together in a mixing bowl. Beat well. Pour into a pastry lined 9" pie plate. Bake 15 minutes at 400°. Reduce heat to 350° and bake 45 minutes more until knife inserted into center comes out clean. Cool on wire rack. Serve with whipped cream. if desired.
MINI MINCE LEMON TARTS
1 1/3 cups mincemeat
1½ tsps. grated lemon rind
1 (15 oz.) pkg. refrigerated pie
crusts
Preheat oven to 375°. In small bowl, combine mincemeat and rind; mix well. Cut 2¼ "circles from pastry and press into 1¾" muffin cups. Fill with mincemeat. Cut small designs from pastry scraps. Top tarts with cut outs. Bake 20 to 25 minutes or until lightly browned. Cool. Remove from pans. Store loosely covered at room temperature.
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Cyndie Birchansky is an expert candy
maker! She shared these two ideas recently
at the Ar-Jay Center..
CYNDIE BIRCHANSKY'S OOEY GOOEY GOURMET TRUFFLES
2 (2 lb.) bags caramels or rappels
or caramel loaf
½ can sweetened condensed
milk
½ stick melted butter
2 lbs. cashews, large pecans or
almonds
1 tsp. vanilla
2 lbs. melted chocolate or white
chocolate
1 lb. melted colored chocolate
to decorate paper candy liners
Pour nuts onto sheet tray lined with wax or parchment paper. Melt caramels on low heat or in microwave. Add condensed milk, butter and vanilla. Mix well. Using spoon or candy scoop make dropfuls of caramel mixture onto nuts every 2" onto tray. Let harden. Top with chocolate until firm. Decorate with another color melted chocolate by using a fork or pastry bag with a small hole. Remove from tray and place in candy liner. Repeat process with remaining nuts.
CYNDIE BIRCHANSKY'S CHOCOLATE DIPPED CANES
24 mini candy canes
1 lb. melted white bark or chocolate
Red and green oil based food coloring
or red and green candy melts to decorate
Crushed toffee pieces, chopped
nuts, coconut or sprinkles are also pretty to decorate if you use while
chocolate is still semi melted so it will stick
Melt white chocolate. Cut paper off candy canes carefully and set paper aside to reuse. Dip curved part of candy cane into melted chocolate and place on parchment paper. Using fork or pastry bag with small hole, decorate with red and green melted chocolate or above ingredients. (To make red or green chocolate, use oil based food coloring in melted white chocolate). Let harden. Place back in original papers and put on cookie or candy trays for a yummy accent.
WHITE CHRISTMAS CRUNCH
1 lb. white chocolate
3 cups Cheerios
3 cups Rice Chex
3 cups Corn Chex
2 cups dry roasted peanuts
2 cups M&Ms
2 cups small pretzel sticks
1 cup crushed candy canes
Melt chocolate. Pour over mixture of other ingredients. Mix to coat and spread on waxed paper. Cool. Break into small pieces.
NO SUGAR COOKIE
2 cups all purpose flour
2 tsps. double acting baking powder
½ tsp. salt
½ tsp. cinnamon
1 stick softened butter
1 large egg
½ cup orange juice
½ cup unsweetened applesauce
½ cup chopped walnuts
½ cup dark raisins
1 tsp. grated orange peel
Preheat oven to 375°. Combine all ingredients in a large mixing bowl. Mix well with a wooden spoon. Drop by tablespoonfuls, 2" apart, on a lightly greased cookie sheet. Bake 20 minutes until lightly browned. Remove to wire rack to cool completely.
DIABETIC PUMPKIN SPICE COOKIES
½ cup margarine
9 tsps. Equal or 30 packets
1 cup canned pumpkin
1 tsp. orange extract or orange
juice
1¼ cups flour
¾ cup whole wheat flour
1 tsp. baking soda
¼ tsp. salt (optional)
1½ tsps. ground cinnamon
1 tsp. pumpkin pie spice
½ tsp. ground cloves
½ cup reduced sour cream
½ cup finely chopped raisins
2 tsps. grated orange rind
¼ cup chopped pecans
4 tbsps. Equal or 40 packets (¼
cup)
2-3 tbsps. skim milk or orange
juice
Ground cinnamon
Beat margarine and 9 teaspoons Equal until fluffy. Add the pumpkin and orange juice. Combine dry ingredients and spices and add alternately with sour cream. Add raisins and nuts. Drop by heaping tablespoonfuls onto cookie sheet. Combine remaining Equal and milk and brush over tops of cookies. Sprinkle with cinnamon and bake at 375° for 10-12 minutes.
Don't forget our feathered friends this winter!
FOR THE BIRDS
1 cup melted shortening
3 cups corn meal
1 cup peanut butter
1 cup flour
Mix the cornmeal, peanut butter and flour into melted shortening. Freeze and cut.
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GEORGIA MEATLOAF
2 lbs. ground beef
1½ cups finely crushed Italian
croutons
2 eggs
1 pkg. Lipton Onion Soup Mix
1 tsp. garlic salt
1 tsp. worcestershire sauce
1 tsp. Italian salad dressing
1 tsp. all season seasoning
1 tbsp. oregano
1 tsp. salt (optional)
Combine beef and croutons. Mix in remaining ingredients. Form into loaf and place in pan.
1/3 cup molasses
1/3 cup ketchup
Combine glaze and heat in microwave. Poke holes in meatloaf. Pour glaze over loaf. Bake uncovered 20 minutes at 350°. Cover and bake 25-30 minutes longer.
TOP ROUND AROMATICA
2 lb. beef top round steak, cut
1 "thick
1-2 tbsps. crushed peppercorns
1 tbsp. butter
¼ tsp. garlic powder
1 tbsp. vegetable oil
¼ cup dry red wine
2 tbsps. cognac
½ cup whipping cream
2 tbsps. chopped fresh parsley
Salt
Parsley
Combine crushed peppercorns, butter and garlic powder. Spread evenly on both sides of beef top round steak. Heat oil in heavy frying pan over medium high heat. When very hot, add meat and brown evenly on both sides to degree of doneness desired. (Allow 7 minutes for rare, 8 minutes for medium rare and 9 minutes for medium.) Place steak on serving platter; keep warm. Deglaze pan with wine and cognac over high heat. Cook 1 minute. Reduce heat, add cream and chopped parsley. Continue cooking 1 to 2 minutes. Season with salt to taste. Carve steak diagonally across the grain into thin slices. Pour sauce over steak. Garnish with parsley.
KETTLE KORN
1/3 cup popcorn
¼ cup water
3 tbsps. bacon drippings
1/3 cup sugar
Combine popcorn and water. Melt drippings in a cast iron pan. Stir sugar into hot drippings. Quickly add popcorn and water to skillet. Cover and pop fast over high heat, stirring or shaking constantly.
MEXICAN CORN FROM ARIZONA
2 cans drained whole kernel corn
1 (8 oz.) tub onion and chive cream
cheese
1 (4 oz.) can finely diced jalapeno
peppers
Combine and bake uncovered 30 minutes at 350°.
HOMEMADE TACO SEASONING MIX
2 tsps. chili powder
1 tsp. paprika
½-1 tsp. cumin
2 tsps. dried parsley flakes
1 tsp. onion powder
½ tsp. garlic salt
½ tsp. oregano
Combine and store in an airtight container. Equals 1 (1¼ oz.) package of taco seasoning mix.
MEXICAN DELIGHT
3 lbs. ground beef
1 can cream of mushroom soup
1 can cream of chicken soup
1 lb. Velveeta
1 small bottle mild taco sauce
1 small bottle enchilada sauce
1 small bag tortilla chips
Brown beef with a little onion. Drain. Stir in soups. Combine taco and enchilada sauces. Place half the meat in a 9" x 13 "dish. Layer half the sauce, chips and cheese over meat. Repeat layers. Bake 325° 35 minutes.
COOLING FOODS
Avoid leaving food at room temperature.
Never thaw meat on the counter or hold casseroles at room temperature before
baking. To cool hot foods quickly, you
have 2 options:
• Place uncovered in a refrigerator
or freezer in a 2" shallow metal pan and stir every 15 minutes. The center
of hot foods that are cooling should reach a temperature of 45° within
4 hours to prevent growth of microbes. OR
• Quick chill in an ice water bath.
Place large pot of hot food in a sink of ice cold water. Stir the hot food
until it is cooled to 45°F before putting in the refrigerator.
Cool food in containers with loose
covers. Tight covers do not allow air to circulate around the food to cool
it rapidly.
Place containers of hot foods in
the refrigerator side by side with air space in between.
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PUMPKIN BUTTER
3½ cups cooked or canned
pumpkin
1 tbsp. pumpkin pie spice
1 pkg. (1¾ oz.) powdered
fruit pectin
4½ cups sugar
Combine first 3 ingredients in large saucepan. Bring to a boil, stirring constantly. Quickly add sugar. When mixture returns to a boil, cook 1 minute. Remove from heat. Skim off any foam. Ladle hot into hot jars leaving ¼" head space. Process boiling water bath 10 minutes. Yields about 3 pints.
PUMPKIN TRIFLE
2 pkgs. (4 serving size) vanilla
instant pudding and pie filling
4 cups cold milk
1 cup canned solid pack pumpkin
2 tsps. pumpkin pie spice (divided)
1 frozen rectangular all butter
pound cake (10¾ oz.), thawed
1 cup whipping cream
2 tbsps. confectioners sugar
¾ tsp. vanilla
¼ cup coarsely chopped toffee
covered nuts or almond or pecan brittle or
toasted pecans
In large bowl, mix pudding, milk, pumpkin and 1¾ tsps. pumpkin pie spice with wire whisk until thickened. Set aside.
Cut cake crosswise into 16 slices. Line bottom of 2½-3 quart straight sided glass bowl or soufflé dish (about 8½" diameter and 4½ " deep) with half of the cake slices, cutting to fit. Spoon half of the pumpkin mixture over cake. Arrange remaining cake slices on top of pumpkin mixture, cutting to fit. Coarsely crumble any remaining cake and sprinkle on top of slices. Spoon remaining pumpkin mixture over cake. Cover and chill 4 hours or overnight.
Whip cream with confectioners sugar, vanilla and remaining ¼ tsp. pumpkin pie spice until stiff peaks form. Spoon over top of trifle, spreading to edges. Sprinkle with nuts. To serve, spoon trifle into individual bowls.
BUTTER PECAN SAUCE
½ cup butter
1 cup coarsely chopped pecans
1 cup firmly packed brown sugar
1/3 cup heavy cream or 1 can (5
3/8 oz.) evaporated milk
¼ cup light corn syrup
Melt butter in a heavy saucepan. Add pecans. Heat until pecans are lightly toasted and butter is lightly browned. Stir in brown sugar, syrup and cream. Cook gently until sugar is completely dissolved. Do not overcook! Serve warm or cold.
AUTUMN CHEESECAKE
1 cup graham cracker crumbs
3 tbsps. sugar
½ tsp. cinnamon
¼ cup melted margarine
Cut ingredients together and press onto the bottom of a 9" springform pan. Bake 350° for 10 minutes.
2 (8 oz.) pkgs. softened cream cheese
½ cup sugar
2 eggs
½ tsp. vanilla
4 cups peeled, thinly sliced apples
1/3 cup sugar
½ tsp. cinnamon
¼ cup chopped pecans
Combine cream cheese and ½ cup sugar in a mixing bowl. Beat in eggs, one at a time. Blend in vanilla. Pour over baked crust. Toss apples with remaining 1/3 cup of sugar and cinnamon. Spoon over filling. Sprinkle with pecans. Bake 350° for 1 hour and 10 minutes. Loosen edge of pan. Let cool completely before removing sides. Chill. Best if flavors mingle 2 days before serving. Drizzle with caramel sauce, if desired.
CRANBERRY SALAD
1 pkg. cranberries
1 orange with rind
1 unpeeled apple
½ cup celery
1½ cups sugar
1 (3 oz.) pkg. raspberry gelatin
1½ cups boiling water
1 tbsp. Knox gelatin
Grind together the first four ingredients. Stir in the sugar. Dissolve the raspberry gelatin with the boiling water and the Knox gelatin. Cool. Stir in fruit mixture. Place in serving bowl and chill.
APPLE CAKE
¼ cup brown sugar
¾ cup sugar
1 stick margarine
1 egg
1½ cups flour
1 tsp. baking soda
1 tsp. cinnamon
¼ tsp. salt
½ cup cold coffee
2 cups chopped apples
Combine and pour into a 9 x 13" dish.
½ cup brown sugar
1 tbsp. margarine
1 tbsp. flour
Cut together and sprinkle over batter. Bake 350° for 30 minutes.
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MINNESOTA APPLE DESSERT
1 cup sugar
1 tsp. cinnamon
4 eggs
2 cups sugar
½ cup butter
2 tsps. vanilla
2 cups flour
2 tsps. baking powder
Grease a 9 "x 13" dish. Combine the first 2 ingredients. Layer sliced apples in dish until half full. Sprinkle with sugar/cinnamon mixture. Cover and bake 375° for 25 minutes. Combine remaining ingredients. Pour over apples and bake uncovered 25 more minutes.
HOLIDAY COFFEE CAKE
1 pkg. rapid acting dry yeast
½ cup warm water
3 tbsps. sugar
¾ tsp. salt
½ tsp. cinnamon
¼ cup corn oil margarine
2 eggs
2¼ cup flour
Topping:
½ cup chopped pecans
2 tbsps. corn oil margarine
2 tbsps. brown sugar
¾ cup raspberry or cherry
preserves
Glaze;
¾ cup powdered sugar
2 tbsps. water
In large bowl, combine yeast and warm water. Add sugar, salt, margarine, cinnamon, eggs and 1 cup flour. Blend until moistened. Beat 3 minutes at medium speed. By hand, stir in remaining flour to form a sticky dough. Cover with plastic wrap and a towel. Let rise until doubled, about 45 minutes. In small saucepan, melt margarine for topping. Add pecans. brown sugar, cinnamon and preserves. Stir well. Stir down dough and spread in a greased 15"x 10" jelly pan or 18"x 12" pan. Gently spread topping over top. Cover with plastic wrap and allow to rise 30 minutes or until doubled. Bake at 350° for 25-30 minutes. Blend glaze ingredients and drizzle over warm cake.
MARSHMALLOW CREAM
1 cup white syrup
1 stiffly beaten egg white
1 tsp. unflavored gelatin
2 tbsps. cold water
1 tsp. vanilla
Boil syrup to the soft ball stage. Pour over egg white. Beat. Sprinkle gelatin over cold water. Add to syrup mixture. Add vanilla. Beat until you get tired.
MARZIPAN AND CHERRY BROWNIES
½ cup coarsely chopped dried
cherries
2 tbsps. Kirsch or cherry flavored
liqueur
2 tbsps. water
1 pkg. (7 oz.) crumbled almond
paste
½ cup (1 stick) softened
butter
1 tbsp. sugar
2 large eggs plus 1 egg yolk
½ tsp. vanilla extract
2/3 cup all purpose flour
Dash salt
9 ozs. melted bittersweet chocolate
Preheat oven to 350°. Line 8" x 8"x 2" baking pan with an 8" x 16" strip of aluminum foil. Butter foil. Combine cherries, Kirsch and water in small saucepan. Heat, stirring constantly, until very hot but not boiling. Remove from heat. Cover and allow to stand until most of liquid is absorbed. In large mixer bowl, beat almond paste, butter and sugar until smooth; about 1 minute at high speed. Beat in eggs and egg yolk, one at a time. until mixed thoroughly. Beat in vanilla. Add flour and salt, mix just until flour is fully moistened. Stir in melted chocolate: beat until mixed. Stir in cherries and any remaining liquid. Spread batter evenly in prepared pan. Bake 25 minutes or until batter has just set. (It will spring back when lightly pressed 1" from edge of pan.) Cool completely in pan on wire rack. Loosen edges; use foil to lift from pan. Out into bars using thin bladed sharp knife.
CHOCOLATE SWIRL COCONUT ALMOND TART
Prepare 1 refrigerator pie crust per package directions. Press into the bottom and sides of a 9" or 10" pie plate. Bake 400° for 10-12 minutes. Do not prick crust before baking. If crust puffs up, press it back down.
Filling:
2 eggs
1 cup coconut
½ cup chopped, toasted almonds
1 (14 oz.) can sweetened condensed
milk
1 tbsp. vanilla
¼ tsp. coconut extract
1½ ozs. finely chopped bittersweet
chocolate
Slightly beat the eggs. Add the next 5 ingredients. Blend together. Fold in chocolate. Pour into crust. Bake 350° 20-25 minutes until set. Cool. Drizzle with 2 ounces of melted bittersweet chocolate and sprinkle with ¼ cup of sliced, toasted almonds. Garnish with whipped cream, if desired.
REMOVING DRIED LATEX PAINT
Use denatured alcohol.
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CHICKEN CRESCENT AMANDINE
3 cups cooked and cubed chicken
1 can reduced fat and sodium cream
of mushroom soup
8 oz. can water chestnuts, drained
and sliced
4 ozs. drained mushrooms
2/3 cup reduced fat mayonnaise
½ cup chopped celery
½ cup chopped onion
½ cup reduced fat or fat
free sour cream
8 ozs. refrigerated crescent dinner
rolls
2/3 cup reduced fat shredded cheese
½ cup silvered almonds
2 tbsps. butter
Combine first 8 ingredients and heat in a saucepan until hot. Pour into a greased 9"x 13" baking dish. Top with rectangles of the crescent rolls. Sprinkle with 2/3 cup shredded cheese. Toast the almonds in the butter and sprinkle the almonds on top of the cheese. Bake 20-25 minutes at 375°.
CHICKEN NOEL
2 lbs. chicken parts
1 can (8 oz.) tomato paste
1 can (8 oz.) tomato sauce
¼ cup water
2 tbsps. minced onion flakes
1 large, sliced garlic clove
½ tsp. oregano
4 ozs. thinly sliced mozzarella
cheese
Garlic flavored bread crumbs
4 tbsps. Parmesan cheese
Arrange chicken, skin side down in shallow baking pan. Bake 400° for 30 minutes. Turn chicken and bake additional 30 minutes. Spoon off any fat. Combine tomato paste, sauce, water, onion, garlic and oregano and pour over chicken. Top with cheese. Sprinkle bread crumbs and parmesan cheese over all. Bake an additional 20 minutes. Serve with spinach fettuccini or spaghetti.
SAVORY SPINACH STUFFING
1 cup quartered fresh mushrooms
(about ¼ lb.)
½ cup chopped onion
½ tsp. ground nutmeg
¼ tsp. crushed savory leaves
1 cup butter or margarine
1 pkg. (14 oz.) herb seasoned cube
stuffing mix
1 can chicken broth
1 pkg. (10 oz.) frozen chopped
spinach, thawed and well drained
In saucepan, brown mushrooms and cook onion with nutmeg and savory in butter until tender. Toss with stuffing mix, broth and spinach. Makes about 7 cups, enough stuffing for a 12 pound turkey
FESTIVE ASPARAGUS
2 cans (16 oz.) asparagus, drained
Garlic salt
Pepper
1 can (8 oz.) stewed tomatoes
2 tbsps. margarine
1/3 cup bread crumbs
Parmesan cheese
Preheat oven to 350°. Grease 1 quart casserole dish. Place asparagus in dish. Sprinkle with garlic salt and pepper. Pour in stewed tomatoes. Mix bread crumbs and margarine. Sprinkle on tomatoes. Top with Parmesan cheese. Bake for 25 minutes.
PERCOLATOR PUNCH
3 cups pineapple, apple or cranberry
juice (mix any way you prefer)
3 cups water
½ cup packed brown sugar
1 tbsp. whole cloves
½ tbsp. whole allspice
3 (2") cinnamon sticks
¼ tsp. salt
Pour juice and water in bottom of percolator coffee maker. Combine brown sugar, spices and salt in basket. Perk. Remove spices from basket. Serve hot.
COCKTAIL WIENERS
2 pkgs. hot dogs
¾ can 7-Up
½ cup catsup
¼ cup BBQ sauce
½ cup bourbon
¼ cup brown sugar
Cut hot dogs into ½" slices. Cook hot dogs in 7-Up 10-15 minutes. Drain and place hot dogs in crockpot. Add remaining ingredients. Cover and cook 1 hour. Uncover and cook 2 more hours before serving.
MODIFY RECIPES CONTAINING RAW EGGS
Do some of your favorite holiday
recipes contain raw eggs? If so, follow these simple steps to modify the
recipes.
1 . Combine eggs with a portion
of the liquid (minimum of 2 tablespoons liquid for each egg yolk) listed
in the recipe.
2. Warm over low heat, stirring
constantly, until the mixture reaches 160° or until it coats a spoon.
Cool, if necessary, and add remaining ingredients.
3. Also, raw eggs may be replaced
with pasteurized egg products.
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RASPBERRY TRIFLE CHEESECAKE
1½ cups soft coconut macaroon
cookie crumbs
3 (8 oz.) pkgs. softened cream
cheese
¾ cup sugar
4 eggs
½ cup sour cream
½ cup whipping cream
1 tsp. rum flavoring
1 tsp. vanilla
1 (10 oz.) jar red raspberry preserves
Toasted slivered almonds
Press crumbs into bottom of greased 9" spring form pan. Bake 325° for 15 minutes. Combine cream cheese and sugar, mixing at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream, whipping cream, rum flavoring and vanilla. Pour over crust. Bake 325° for 1 hour and 10 minutes. Loosen cake from rim of pan; cool before removing rim. Chill. Heat preserves until melted. Strain to remove seeds. Spoon over cheesecake, spreading to edges. Top with almonds.
Gift Idea: Prepare cheesecake, leaving off raspberry preserves and almonds. Remove the sides of spring form pan, wrap the cheesecake with plastic, tie with holiday ribbon, and reassemble the pan. Place raspberry preserves and almonds in small plastic jars. Put cake, toppings and recipe in a bakery box.
FAIRFIELD HIGH SCHOOL RANGER COOKIES
1 cup shortening
1 cup sugar
1 cup brown sugar
2 beaten eggs
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 cup coconut
2 cups oatmeal
2 cups Rice Krispies
Cream the shortening and sugars together. Add beaten eggs and vanilla. Mix until smooth. Sift flour, soda, powder and salt. Add to creamed mixture. Mix thoroughly. Stir in coconut, oatmeal and cereal. Shape into walnut sized balls. Bake on greased sheet 10-15 minutes at 350°.
LOLLIPOP COOKIES
2½ cups flour
2 tsps. baking powder
¾ tsp. cinnamon
¾ tsp. nutmeg
¼ tsp. salt
¼ tsp. baking soda
1 cup softened butter
1½ cups firmly packed brown
sugar
2 eggs
¼ cup milk
2½ cups quick cooking oats
Wooden sticks (popsicle sticks work well)
1½ cups melted semi sweet
chocolate chips
Decorator frosting and/or sprinkles
Combine first 6 ingredients, set aside. Cream butter and brown sugar until fluffy. Beat in eggs. Add flour mixture to butter mixture, alternately with milk, beating well after each addition. Stir in oats. Cover dough with plastic wrap and refrigerate for 1-2 hours, until chilled.
Preheat oven to 375°. Shape dough into 1½" balls. Place balls about 3" apart on ungreased cookie sheets. Insert wooden sticks halfway into side of each ball of dough. Moisten bottom of drinking glass and dip in granulated sugar. Press glass on cookies to flatten. Bake 13-15 minutes or until golden. Cool slightly on cookie sheets. Remove from sheets and cool completely on wire racks. Frost each cookie with melted chocolate. Decorate as desired with decorator frosting and/or sprinkles.
Gift Idea: Make a unique holiday centerpiece. Place floral foam in a holiday basket or tin and cover with metallic shredded ribbon. Arrange a bouquet of lollipop cookies. Offer holiday guests a cookie from the bouquet after their meal.
GUMDROP JEWELS
1 cup (2 sticks) butter
1 cup firmly packed light brown
sugar
1 egg
1 tsp. vanilla extract
1½ cups all purpose flour
½ tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 cup uncooked quick oats
1 cup cut up gumdrops
½ cup chopped nuts
Preheat oven to 350°. Cream butter. Gradually add sugar and continue beating until blended. Beat in egg and vanilla. Combine flour. soda, baking powder and salt. Gradually add to creamed mixture. Stir in oats, gumdrops and nuts. Drop by rounded teaspoonfuls onto unbuttered cookie sheets. Bake 12-14 minutes. Remove to wire rack to cool.
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COOKIES CAJUN STYLE TURKEY
1-2 chopped onions
1-2 chopped green peppers
3-4 garlic cloves
2 tbsps. hot mustard
3 tbsps. Tabasco sauce
2 tsps. vinegar
1 bottle COOKIES TACO SAUCE (injected
into meat)
Mix together ingredients and refrigerate overnight. Cut 4 or 5 slits about size of index finger into turkey breast. Each slit should reach the bone. Stuff the marinade into the slits and inject the breast with COOKIES TACO SAUCE. Cover slits with pieces of green pepper (place under the skin to keep the marinade in while cooking). Cook at 280°-300°. Place turkey in deep oil cooker (using approximately 4 gallons peanut oil). Cook turkey for 4-4½ minutes per pound of turkey. After cooking remove turkey and place in pan (tightly enclosed). Before closing container, baste with COOKIES REGULAR BAR-B-Q SAUCE. Wrap turkey in foil and place in container and let simmer for 30 minutes. Remove and serve.
GARNISHES OR STIR-INS:
Choose one or several:
Chocolate curls, cinnamon sticks,
extracts or flavorings, flavored brandy or liqueur, ground nutmeg, maraschino
cherries, orange slices, peppermint sticks or candy canes, plain brandy,
rum or whiskey, sherbet or ice cream, whipped cream.
I guess it's true, the older you get the faster the holidays come around. It doesn't seem possible we are closing another chapter of the "Open Line."
As always we want to thank all of our special guests for either being with us on the show or allowing us to come share their recipes with you.
I think the most fun we had and the best recipes we got came from the Farm Progress Show in Amana, Iowa. My special thanks to Bob Nance, WMT Hall of Famer for co-hosting in Dwayne's absence. Just remember, "When it's smokin' it's cookin', when it's black it's done!"
Dwayne and I look forward to coming into your home in 1997 and hopefully put a smile on your face. I wish you the best holiday season you can dream of and a healthy and prosperous New Year!
Sharon Kaye Reeves
Enjoy COOKIES Regular or Western
Style
Bar "BQ" SAUCE
For more recipes send self-addressed
stamped envelope to:
Cookies Food Products 104 N. Cornfield
Rd.
Wall Lake, Iowa 51466
The Open Line
WMT RADIO
PO BOX 2147
CEDAR RAPIDS. IOWA 52406
365-0600 1-800-332-5401
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