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PAGE 2C
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More Christmas goodies
from the firehouse!
Peanut Butter/Corn
tlakee candy
1 cup sugar
12 ounces crunchy peanut butter
1 cup white corn syrup
6 cups corn flakes
Bring sugar and corn syrup to a boil. Add peanut butter.
Add cereal. Mix well. Hand form into 1-inch balls. Place on
wax paper.
Peanut Butter Bars
1/2 cup peanut butter
1/2 margarine
1 1/2 cups sugar
1 tsp. vanilla
1 cup self-rising flour
2 eggs
Grease and flour 9x13 inch pan. Melt peanut butter and
margarine. Blend in remaining ingredients. Spread in pan.
Bake 25-30 minutes at 350 degrees.
Pralines
2 cups firmly packed brown sugar
1 cup granulated sugar
1 cup heavy cream
3 cups broken pecans
1 cup water
Combine the sugars, cream and water in a heavy saucepan
and cook over medium heat to the soft ball stage (238
degrees on a candy thermometer, or when the sugar mixture
forms a soft ball when plunged into ice water.) Remove from
the heat and beat until creamy, about five minutes. Add the
nuts and drop by tablespoonfuls onto buttered, waxed paper.
Cool completely. Store in airtight container. Makes about 3
dozen cookies.
Puget
Fire Safety Tip
Shift 2 at the Perry Fire Department reminds everyone
with chimneys to put their fire out before bedtime on
Christmas Eve so Santa won’t get scorched when coming
down the chimney!
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"Sharing food and drink is one
of the oldest rituals in the world.
Whether a guest is offered a drink
by the host or a special beverage
in a special cup initiates an occa
sion, the moment is of signifi
cance.”
Pamela Vandyke Price
This is the feeling I get every
time I am with the members of
my book club. We have been
together for four years and have
grown quite close. The name of
our club is "The Divine Literary
Society". We have read books,
plays and poetry. Some books
were written by local authors
and we invited them to our
monthly meeting to share in our
discussion. I have learned a
great deal from each member
and I'm constantly impressed by
their insight and philosophy on
life. Each month we gather for a
night of sharing at one member's
home. First, we share a glass of
wine; then we begin our discus
sion. I am always interested in
hearing their thoughts on the
current topic. I can't say we
always agree, but I will say our
meetings are never dull. They
become quite lively in fact. We
follow with a delightful meal and
friendly conversation. Over the
years, we have become "sisters"
and I value the relationships I
have with each of these wonder
ful women. Their names are
Karen Fisera, Jill Koenigs, Misti
Crawford, Linda Bradley, Susan
Ardis, Kim Fowler; and then,
there's me. For our December
meeting, we decided to have a
cookie swap and share the
recipes. This was a first "swap"
for me, but hopefully, not the
last. I can promise you'll like all
these selections as much as I did.
Enjoy and Happy Holidays!
"White Chocolate-
Macadanda Nut Cookies"
Jill Koenigs
1/2 cup butter or margarine,
softened
1/2 cup shortening
3/4 cup firmly packed brown
sugar
1/2 cup sugar
1 large egg
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (6-ounce) package white
chocolate-flavored baking bars,
cut into chunks
1 (7-ounce) jar macadamia
nuts, coarsely chopped
Beat butter and shortening at
medium speed with an electric
mixer until soft and creamy;
gradually add sugars, beating
well. Add egg and vanilla; beat
well. Combine flour, soda and
salt; gradually add to butter mix
ture, beating well. Stir in white
chocolate and nuts. Drop dough
by rounded teaspoonfuls 2 inches
apart onto lightly greased cookie
sheets. Bake at 350 degrees for 8
to 10 minutes or until lightly
browned. Cool slightly on cookie
sheets; remove to wire racks, and
let cool completely. Makes 5
dozen.
"Chocolate MM Sticks"
Karen Fisera
2 ounces unsweetened choco
late
1/2 cup butter
2 eggs
1 cup sugar
1/4 teaspoon peppermint
extract
1/2 cup sifted flour
1/2 teaspoon salt
Melt chocolate and butter over
hot water. Beat eggs until light.
Gradually blend in sugar. Add
chocolate mixture and pepper
mint extract. Add flour and salt
and mix well. Pour into greased
pan, 11x7x1/2 inches. Bake in
moderate oven, 350 degrees E,
for 20 minutes. Cool. Spread
with peppermint frosting. Chill
until frosting is firm, then spread
with chocolate glaze. Cut into
sticks, 2 1/2 x 1/2 inches.
Peppermint Frosting:
2 tablespoons butter, softened
1 tablespoon light cream
1 cup sifted confectioners'
sugar
1/2 teaspoon peppermint
extract
Add sugar to softened butter;
blend in cream and peppermint
extract.
Chocolate Glaze:
1 square unsweetened choco
late
1 tablespoon butter
Melt chocolate and butter over
hot water. Blend thoroughly.
"Orange Cookies"
Susan Ardis
1 3/4 cups flour
2 teaspoons baking powder
1/2 cup butter, softened
1 cup sugar
1 egg
2 teaspoons orange juice
In mixer bowl combine butter
and sugar; beat until light and
fluffy. Add orange juice. Add egg
and beat again until fluffy.
Gradually add flour and baking
powder, beating until just com
bined. Cover dough with plastic
wrap and refrigerate until firm, 1
to 2 hours or overnight. Preheat
oven to 350 degrees. Work with
about half of the dough at a time,
keeping the remaining dough in
refrigerator. On a lightly floured
board or pastry cloth, roll dough
out to a thickness of about 1/8
inch. Cut with cookie cutter and
transfer to lightly greased cookie
sheet. Bake until cookies are
golden brown, 10 to 12 minutes.
Let stand for about 1 minute,
then transfer to rack to cool.
Orange Glaze:
1 1/2 cups confectioners' sugar
2 tablespoons orange juice
1 to 2 tablespoons Grand
Marnier
Into a medium bowl, sift sugar;
add liquid and beat until smooth.
Drizzle over cooled cookies.
'Toasted Truffles"
Misti Crawford
For the filling:
1/4 cup heavy cream
4 tablespoons (1/2 stick)
unsalted butter
6 ounces Ghirardelli milk
chocolate
6 ounces Ghirardelli semi
sweet chocolate
1/4 cup Courvoisier Cognac
Ghirardelli cocoa powder for
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For the coating:
12 ounces Ghirardelli semi
sweet chocolate
1/3 cup finely chopped pecans
To make the filling, in a heavy
medium pan over medium-low
heat, combine the cream and
butter. Stir until the butter
melts and the cream simmers.
Remove from the heat. Add the
milk chocolate and the semi
sweet chocolate, and stir until
melted and smooth. Mix in the
cognac, then pour into a bowl.
Cover and freeze until firm
enough to mound in a spoon,
about 40 minutes. Line the bot
tom of a baking sheet with alu
minum foil. Scoop out the filling
by tablespoonfuls and drop onto
the sheet, spacing them evenly.
Cover and freeze until almost
firm but still pliable, about 30
minutes. Spread cocoa on a flat
plate. Roll each chocolate mound
between your palms into a
smooth ball, then roll in cocoa to
coat evenly. Return the truffles
to the sheet and freeze them
while preparing the coating. To
make coating, line a second bak
ing sheet with aluminum foil.
Melt the semi-sweet chocolate in
the top pan of a double boiler.
Melt until smooth and remove
from the heat. In a small dry
cast-iron pan over medium-high
heat, toast the chopped pecans.
Remove from heat and allow to
cool. Re-roll the truffles between
your palms to remove any loose
cocoa. Gently drop one truffle
ball into the melted chocolate,
tilting the pan if necessary to
coat the ball completely. Slip a
fork under the truffle, lift it from
the chocolate, and tap the fork
gently against the side of the pan
to allow any excess chocolate to
drip off. Use a knife to gently
slide the truffle onto the baking
sheet. Immediately sprinkle
with the toasted pecans. Repeat
with the remaining truffles.
Refrigerate, uncovered, until
firm. Store in an airtight con
tainer in the refrigerator for up
to 3 weeks. Makes about 18 truf
fles.
"French Lace Cookies"
Catherine Rentz
1 cup all-purpose flour
1 cup finely chopped pecans
1/2 cup light com syrup
1/2 cup shortening
2/3 cup packed brown sugar
Heat oven to 375 degrees F.
Measure flour by dipping method
or by sifting. Blend flour and
nuts. Bring com syrup, shorten
ing and sugar to boil in saucepan
over medium heat, stirring con
stantly. Remove from heat; grad
ually stir in flour and nuts. Drop
batter by level teaspoonfuls
about 3" apart on lightly greased
baking sheet. (I found parch
ment paper is good to keep cook
ies from sticking.) Only bake a
DECEMBER 24, 2002
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few at at time. Bake 5 to 6 min
utes. Remove from oven and
allow to stand 5 minutes before
removing from baking sheet.
Makes about 4 dozen cookies.
"BethamhCreen Pistachio
Bark"
Linda Bradley
1 1/4 cups dried cherries,
chopped
2 tablespoons water
2 (12 ounce) packages white
chocolate morsels
6 (2 ounces) vanilla bark coat
ing squares
11/4 cups chopped green pista
chios
Microwave cherries and 2
tablespoons water in a small
glass bowl at HIGH 2 minutes;
drain. Melt white chocolate
morsels and bark coating in a
heavy saucepan over low heat.
Remove from heat; stir in cher
ries and pistachios. Spread onto
a wax-paper lined 15- x 10-inch
jellyroll pan. Chill 1 hour or until
firm. Break into pieces and store
in an airtight container.
“Double-Chocolate
CHern"
Kim Fowler
1 cup semi-sweet chocolate
morsels, divided
3 tablespoons vegetable oil
1 3/4 cups all-purpose flour
2/3 cup sifted powdered sugar
1/3 cup unsweetened cocoa
2 1/4 teaspoons baking powder
1/8 teaspoon salt
1 cup firmly packed light
brown sugar
3 tablespoons light com syrup
2 tablespoons water
2 1/2 teaspoons vanilla extract
1 large egg
Cook 3/4 cup chocolate morsels
and oil in a small saucepan over
low heat, stirring constantly,
until chocolate melts. Pour
chocolate mixture into a large
bowl; cool 5 minutes. Stir
together flour and next 4 ingredi
ents. Stir brown sugar and next
4 ingredients into chocolate mix
ture; stir in flour mixture and
remaining 1/4 cup chocolate
morsels. Dough will be stiff.
Drop by level tablespoonfuls, 2
inches apart, onto lightly greased
baking sheet. Bake at 350
degrees for 8 minutes. Cool cook
ies on baking sheets 2 minutes;
remove to wire racks and let cool
completely before serving.
Makes 2 1/2 dozen.
"BonAppettt"
Famous Homemade
Cinnamon Rolls
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