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6C
♦ WEDNESDAY, NOVEMBER 15, 2006
ROLLS
From page fC
to flour mixture. Beat 2
minutes at medium speed of
electric mixer, scraping bowl
occasionally.
Add eggs and 1 cup flour;
beat 2 minutes at high speed.
Stir in remaining flour to
make a stiff batter.
Cover tightly with plas
tic wrap; refrigerate 2 to 24
hours.
Remove dough from refrig
erator; cut in half, returning
other half to the refrigera
tor.
Divide remaining dough
into 12 equal pieces; shape
each piece into a ball. Dip
each ball into melted but
ter; place in greased 8-inch
round pan.
Repeat dividing, shaping
and dipping with remaining
dough and melted butter.
Cover; let rise in warm,
draft-free place until doubled
in size, about 45 minutes.
Bake at 375 degrees for
20 minutes or until done.
Remove from pans; cool on
wire racks.
Classic
Croissants
Makes 16 Large Rolls
Fresh from the oven, these
are wonderful with jelly or
jam, but also make great
sandwiches.
3 to 3-1/2 cups all-pur
pose flour
1/3 cup Argo corn
starch
2 tablespoons sugar
1 envelope
Fleischmann’s Rapidßise
Yeast
1 teaspoon salt
1 cup milk
1/4 cup butter or mar
garine
1 large egg
1 cup butter or marga
rine (very cold)
Egg Glaze
1 egg, beaten with
1 teaspoon water
Combine 1 cup flour,
corn starch, sugar, undis
solved yeast, and salt in a
large mixer bowl with whip
attachment in place.
COOKBOOK
From page 4C
serve over split corn meal
muffins.
Gingerbread with
Lemon Sauce
1/2 cup butter or mar
garine
1/2 cup sugar
2 eggs
1 teaspoon cloves
1 teaspoon ginger
2 1/2 cups flour
1 cup molasses
1 teaspoon soda dis
solved in 1 cup boiling
water
Preheat oven to 350
degrees. Cream butter. Add
sugar graudually, creaming
until light and fluffy.
Add the well-beaten egg
yolks.
Sift spices and flour togeth
er and add alternately with
the molasses and soda water.
Fold in the stiffly beaten egg
whites.
mm &
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Fleischmann's
Cloverleaf rolls are a classic for any special dinner you’re planning.
Heat milk and butter
until very warm (120 to 130
degrees). Add to flour mix
ture.
Beat 2 minutes at medi
um speed of electric mixer,
scraping bowl occasionally.
Add egg and 1 cup flour;
beat 2 minutes at - high
speed. Switch to dough hook
attachment. Stir in enough
remaining flour to make a
soft dough.
Continue mixing on low
speed for 6 to 8 minutes
or hand knead on lightly
floured surface until smooth
and elastic, about 8 to 10
minutes. Cover; let rest 10
minutes.
On lightly floured surface,
roll dough to 16 x 12-inch
rectangle. Using a cheese
Pour into greased 9x9x2
1/2 inch pan and bake about
30 to 40 minutes. Serve with
lemon sauce. Serves 10 to
12
Lemon Sauce
1 cup sugar
1 egg
Juice 1 lemon
1 tablespoon butter.
Mix ingredients well. Cook
over medium heat until
thick. Make 1 cup.
Divinity Candy
“Divinity Candy,” Warren
wrote, “is as divine as its
name. I use pecans for my
candy, also black walnuts.
You may use other nuts or
chopped cherries.”
2 cups sugar
1/2 cup water
1/2 cup white corn
syrup
2 egg whites, large
eggs
1/8 teaspoon salt
1 teaspoon vanilla
1 cup chopped nuts.
Put sugar water and syrup
NCtV ©HEN
grater shred one third (5
tablespoons) of cold butter
on center third of dough;
fold ends over butter press
ing edges to seal butter in.
Turn dough one quarter
turn.
Repeat rolling, arranging
butter, folding and turning
procedure twice more.
Cover with plastic wrap;
refrigerate for 2 hours.
(Dough may be held in refrig
erator overnight or frozen.)
Divide dough in half. On
a lightly floured surface roll
each half to a 16-inch circle.
Cut each into 8 pie-shaped
wedges.
Roll up each wedge, begin
ning at wide end. Place,
points down, on 2 non-stick
baking sheets.
into a saucepan and stir
until sugar dissolves.
Let it boil after sugar
dissolves, without stirring,
until it reaches 265 degrees
on your candy thermometer
or forms a firm ball when
dropped in cold water. A
thermometer is particularly
good to cook this kind of
candy.
While this is cooking, beat
the egg whites until they
are still; add salt. When the
syrup is ready, pour it over
the egg whites while it is
very hot.
Beat constantly while pour
ing slowly. Continue beating
until mixture creams and
begins to harden.
Add flavoring and nuts.
Pour into battered pan or
drop from spoon.
Watch as it may harden
fast. If you wish, you may
tint your candy any color
preferred.
Makes approximately 30
to 40 pieces.
Note: This candy is easier
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Curve ends to form cres
cents. Brush with Egg
Glaze. Cover; let rise in
warm, draft-free place until
doubled .in size, about 1
hour.
Bake at 425 degrees for
12 to 15 minutes or until
deep golden brown on top.
Remove from sheets with a
spatula; serve warm.
Fragrant
Cloverleaf Rolls
Amaze your family with
these fluffy dinner rolls.
This recipe makes 18.
4 to 4-1/2 cups all-pur
pose flour
1/4 cup sugar
2 envelopes
Fleischmann’s Active
1 Meat + 2 Vegetables + Bread + Tea
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HOUSTON DAILY JOURNAL
Dry or Rapidßise Yeast
1-1/2 teaspoons salt
8/4 cup milk
1/2 cup water
1/3 cup (2/3 stick) but
ter or margarine, cut up
llarge egg
In a large bowl, combine 1-
1/3 cups flour, sugar, undis
solved yeast, and salt. Heat
milk, water, and butter until
very warm.
Gradually add to flour
mixture. Beat 2 minutes
at medium speed of electric
mixer, scraping bowl occa
sionally.
Add egg and 1 cup flour;
beat 2 minutes at high
speed.
Stir in remaining flour to
make a stiff batter. Cover
tightly with greased plas
tic wrap; refrigerate 2 to 24
hours.
Remove dough from refrig
erator to lightly floured sur
face.
Divide dough into 18 equal
pieces; divide each piece
again into 3 pieces. Roll
into smooth balls. Place
three balls in each section of
18 (2-1/2-inch) greased muf
fin cups. Brush with Herb
Butter.
Cover; let rise in warm,
draft-free place until doubled
in size, about 45 minutes.
Bake at 375°F for 12 to
15 minutes or until golden.
Remove from cups; cool on
wire rack.
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