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♦ WEDNESDAY, DECEMBER 13, 2006
4C
NUTS
From page rC
sheets. Bake 12 to 14 min
utes, rotating sheet half
way through, until golden
around edges.
Source: Georgia Pecan
Commission
Cherry Hazelnut
Balls
1 cup butter or marga
rine, softened
1 cup confectioners
sugar
2 cups sifted all-pur
pose flour
1/4 teaspoon salt
1/2 cup roasted & finely
chopped Oregon hazel
nuts
1 Boz. jar red maraschi
no cherries, drained &
chopped
1/2 teaspoon vanilla
Cream butter and sugar
until light and fluffy. Add
flour and salt; blend thor
oughly. Stir in hazelnuts,
cherries and vanilla; chill.
Shape into small balls and
place on ungreased baking
sheets. Bake in a 275 degree
oven for 30 minutes, or until
cookies are lightly browned.
Source: Oregon Orchard,
com
California Walnut
Jewel Squares
These chewy, nutty squares
are perfect for the holiday
season. For a variation of
the same recipe, top them
with chocolate chips and
toffee bits. Either version
makes a welcome addition to
the holiday dessert table or
office cookie exchange.
1-1/2 cups graham
cracker crumbs
1 14 oz (425 g) can
sweetened condensed
milk
3 cups California wal
nuts, chopped, divided
2 cups candied fruit,
chopped
In bowl, stir graham crack
er crumbs, condensed milk
and half of the walnuts. Pat
in the bottom of a greased
8-inch square baking dish.
Top with remaining walnuts
and candied fruit. Bake in a
350 degree oven until wal
nuts are golden and base is
set, about 30 to 35 minutes.
Let cool completely. Cut into
16 squares.
Variation
Walnut Toffee Squares
- Replace the candied fruit
with 1 cup semi-sweet choc
olate chips and 1 cup toffee
bits.
Makes 16 squares.
Pineapple
Macadamia Nut
Cookies
A recipe for pineapple
cookies with brown sugar
and chopped macadamia
nuts.
1/2 cup shortening
1/2 cup sugar
1/2 cup light brown
sugar, packed
1 egg
1/2 teaspoon vanilla
2 cups flour, stir before
measuring
1 teaspoon baking pow
der
1/2 teaspoon salt
1/2 cup chopped maca
damia nuts
1 cup (8 ounce can)
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crushed pineapple, und
rained Cream shortening
and sugars; beat in egg and
vanilla. Sift together dry
ingredients; add to creamed
mixture alternately with
pineapple. Fold in chopped
macadamia nuts. Drop by
teaspoonfuls 4 inches apart
onto greased baking sheets.
Bake at 350° for 15 min
utes, or until set and lightly
browned.
Pecan Buttermilk
Pralines
Makes about 42 2-inch
pieces. This recipe is from
the 75th Anniversary edition
of the “The Joy of Cooking.”
You’ll need a candy ther
mometer, and patience,
but the rewards are great
because this is a fabulous
confection for gift giving.
2 cups pecan halves or
pieces
2 cups sugar
1/2 cup light brown sugar,
packed
1 teaspoon baking soda
Pinch of salt
1 cup buttermilk
1/4 cup (1/2 stick) unsalted
butter, cut into small pieces
1 teaspoon vanilla extract
Preheat oven to 350
degrees Spread 2 cups of
pecan halves or pieces in a
baking pan and toast in the
oven, stirring occasionally
until very lightly browned,
five to eight minutes. Set
aside to cool. Line a bak
ing sheet with wax paper,
a silicone liner or lightly
buttered aluminum foil.
Combine white and brown
sugars, baking soda, salt and
buttermilk in a large heavy
saucepan. Stir over low heat
with a long-handled wooden
spoon until the sugar is
dissolved. Wash down the
sides of the pan with a pas
try brush dipped in water.
Add the butter. Stir to melt
the utter completely. Raise
the heat to medium, place a
warmed candy thermometer
in the pan and cook without
stirring until the mixture
reaches 236 degrees, the
soft-ball stage. Remove from
the heat. Quickly stir in
the toasted pecans and the
vanilla. Beat with a wooden
spoon for about a minute, or
until the mixture begins to
thicken and become opaque.
Drop tablespoonsful onto a
baking sheet lined with wax
paper or a silicone liner or
lightly buttered aluminum
foil, forming patties about 2
inches in diameter. Let the
pralines stand until com
pletely cool, about 30 min
utes. Store between layers
of wax paper in an airtight
container for up to three
days.
Creamy Cashew
Cookies
4 cups all-purpose
flour
1-1/2 teaspoons baking
soda
1/2 teaspoon salt
1 cup butter, softened
2 cups firmly packed
brown sugar
2 large eggs
1 teaspoon vanilla
extract
2/3 cup sour cream
3 cups roasted cashews,
chopped*
1 cup butter (no substi
tutions)
4 cups confectioners’
Roast Beef Dinner
$7.50
Oil Jtaniy
626 Courtney Hodges Blvd. • Perry, GA
478-988-2643
California Walnut Commission
Walnut and Cranberry Panettone will make an unusual and delicious gift for friends
during the Christmas season
sugar
6 tablespoons heavy or
whipping cream
1/2 teaspoon vanilla
extract
Whole cashews, for gar
nish
1-1/2 teaspoons baking
powder
Heat oven to 350 degrees.
Grease two large cookie
sheets. Combine flour, bak
ing powder, baking soda,
and salt in bowl. Beat 1 cup
butter and the brown sugar
in large bowl with elec
tric mixer until light and
fluffy. Beat in eggs and the
1 teaspoon vanilla. At low
speed, beat in sour cream;
beat in dry ingredients. Stir
in chopped cashews. Drop
dough by rounded teaspoon
fuls onto prepared cookie
sheets. Bake 12 minutes
or until lightly browned.
Cool on wire racks. Repeat
process with remaining
dough. Make Brown Butter
Frosting: Melt 1 cup butter
in saucepan over medium
heat until lightly browned.
Remove from heat. Whisk
in confectioners’ sugar,
then cream, and the 1/2 tea
spoon vanilla until smooth.
Spread warm Brown Butter
Frosting on cookies; garnish
each with a whole cashew.
Makes 9 dozen. Note: If
using salted cashews, omit
salt from dough. Make-
Ahead Tip: Prepare cookies.
Freeze in airtight contain
ers up to 1 month. Frost as
directed
Source: Ladies Home
Journal
Pecan Buttermilk
Pralines
Makes about 42 2-inch
Home
W Cooked
P Meals J
FOOD
pieces
This recipe is from the
75th Anniversary edition of
the “The Joy of Cooking.”
You’ll need a candy ther
mometer, and patience,
but the rewards are great
because this is a fabulous
confection for gift giving,
especially when it’s made
with Georgia pecans.
2 cups pecan halves or
pieces
2 cups sugar
1/2 cup light brown
sugar, packed
1 teaspoon baking
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soda
Pinch of salt
1 cup buttermilk
1/4 cup (1/2 stick)
unsalted butter, cut into
small pieces
1 teaspoon vanilla
extract
Preheat oven to 350
degrees Spread 2 cups of
pecan halves or pieces in a
baking pan and toast in the
oven, stirring occasionally
until very lightly browned, 5
to 8 minutes.
Set aside to cool. Line a
baking sheet with wax paper,
Hunter Douglas
LIGHT CAN CHANGE EVERYTHING'
Wedston 'Decorating
2405 Moody Rd
Warner Robins, Ga 31069
478-929-0395
“WE ARE YOUR SHOWCASE DEALER”
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HOUSTON DAILY JOURNAL
a silicone liner or lightly but
tered aluminum foil.
Combine white and brown
sugars, baking soda, salt and
buttermilk in a large heavy
saucepan. Stir over low heat
with a long-handled wooden
spoon until the sugar is
dissolved. Wash down the
sides of the pan with a pas
try brush dipped in water.
Add the butter. Stir to melt
the utter completely. Raise
the heat to medium, place a
warmed candy thermometer
in the pan and cook with
out stirring until the mix
ture reaches 236 degrees,
the soft-ball stage. Remove
from the heat. Quickly stir
in the toasted pecans and
the vanilla.
Beat with a wooden spoon
for about a minute, or until
the mixture begins to thick
en and become opaque. Drop
tablespoonsful onto a bak
ing sheet lined with wax
paper or a silicone liner or
lightly buttered aluminum
foil, forming patties about 2
inches in diameter. Let the
pralines stand until com
pletely cool, about 30 min
utes. Store between layers
of wax paper in an airtight
container for up to three
days.
Quick Bocky Road
Brownies
Start with a mix and add
chocolate chips, marshmal
lows and chopped pecans.
1 (20-23 oz.) packaged
brownie mix
2 cups miniature
marshmallows
1 cup chocolate chips
1/4 cup milk
1/2 cup chopped
pecans
Prepare brownie mix and
bake as directed on pack
age for cake-type brownies.
Immediately sprinkle marsh
mallows over brownies; con
tinue baking until marsh
mallows begin to melt.
Melt chips with milk over
low heat, stirring until
smooth. Drizzle over marsh
mallows; sprinkle with
pecans. Cool, cut into bars.
Makes about 2 dozen brown
ies.
Source: Texas Pecan
Growers
41570