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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 & /——— V /Book IJour Offi/\ / Barhj JoLJ. \3 Banquet Rooms!/ \328-9048/ 2024 WATSON BLVD. • IN FRONT OF THE HOLIDAY INN • 328-9048 HP ■ v f p-W?., A .1 4 14' * H Wm' * v It'.. - n |S|j| Wgr j j t- /-• W v,*-*, ; p ..- f'is 1 b “ r • :,;fr • •..«*•>» «. -■ v *. ,v-s |Siv \. V- \ I 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 24 HOUR BREAKFAST • ITALIAN • MEDITERRANEAN • GREEK • ALL AMERICAN ‘ OPEN 24 HOURS/7 DAYS A WEEK - DINE-IN OR DEUVERY! ALL YOU CAN EAT All You Can Eat Soup & Salad FREE With any entrees purchased GREEK SPECIALTIES AVAILABLE! LOCAL 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 w La EVENINGS - Thur& Fri spm-Bpm k, 1 i , Mennom^9 Owned i Wenger HOURS: Mon - Fri liam - 2pm 62(5 Courtney Hodges Blvd. • Perry, GA Th 7pT F ;r s 478-988-2643 00039833 LUNCH SPECIAL Gyros *6.95 Philly Greek Salad! H. 95 ffUMf 1M! [CHUhaveMmethins Dre ttes tc sell and it's under la^s w SM? If,«, call tur Cem Merp jtfs classified dept, + we'll ItaiUwii utfA per week , must mn f n I linos ». Roast Beef Dinner $7.50 (tyil Jdtnijj DINNER SPECIAL Baked Italian Lasagna (Giant Portion) $9.50 Prime Rib ( 1 0 oz.) $10.95 S vwv 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. CALL US FOR YOUR CATERING NEEDS Home Cooked t Meals