Below is the OCR text representation for this newspapers page.

♦ 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) CALL US |jm FOR your 1 Meat + 2 Vegetables + Bread + % CATERING ##£ NEEDS EVENINGS - Thur & Fri spm-Bpm < | Owned J m Wenger HOURS: Mon-Fri 11am -2pm Thurs & Fri Nights spm - Bpm 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 THE HUNTER DOUGLAS HOLIDAY SALES EVENT CELEBRATE THE JeOSM I AND CELEBRATE THE ( I'IWfMJ'S. jm m Ks ' ■ I f | ! ||| { l j f 11\hi ;. 11 ;j , i In ■ 1 ! In p |j| ! j« : j £' ,: it I * : i D % » . r A i L; | mg | 'll ipwwwwi—wi— I l V! \ i j : i ?»'RI V\( SMU 1 1? n j Luminctte* Privacy Sheers soften light to set the perfect mood. i)lS( OVI H iVIN IN (f SI A K IOK INH AN < ID VIU\A (A ! 1)1 ( ORA I I FUR Mil S i A St) N SAVE SIOO Per unit/2 unit max on Lurninette* Privacy Sheers SAVE SSO Per unit/3 unit max on Silhouette® Window Shadings SAVE $25 Ptr unit/3 unit max on Custom Shutter Collection Vignette* Modem Roman Shades Alouette* LightLouveis srrrH MAIL-IN REBATE. Offer On. t - Ore. 15, 3806. linuuwia in<f iwmctiom rppty 00041700 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” O3OOS Hums OougtK Inc Oas^aeXad&rartuitfHuSsDcugasrc. 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