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MONITOR Munchings ///
Something “Special”for the Holidays
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Clockwise: Cocoa Steamed Pudding; Cocoa Bavarian; Mexican Cocoa Candy Torte
and Orange Pineapple Sauce
During the holiday season, family,
friends and neighbors will probably be in
and out of your home at odd times. This
month’s recipes are for various types of
holiday entertaining. We hope you enjoy
them—and have a very HAPPY HOLI
DAY!
When friends stop by, it’s good to know
you have a few sweet nibbles on hand as
well as an “extra” gift, especially from
your kitchen.
For a quick, delicious treat, try...
Quick Fondant Wafers
(Recipe Courtesy of General Foods)
(Brands Suggested by the MONITOR)
1 bottle (6 fl. oz.) Certo liquid fruit
pectin
2 pounds Domino confectioners sugar
1 pound (about) Domino confectioners
sugar
2 teaspoons McCormick peppermint,
(choose your favorite)
24 drops (about) McCormick food
coloring (optional)
Pour fruit pectin into a bowl. Gradually
add 2 pounds confectioners sugar, mixing
well after each addition. Add flavoring and
food coloring. (Mixture will be very stiff.)
Divide into four parts; wrap in wax paper
or cover with a wet cloth. Use remaining 1
pound (about) confectioners sugar to dust
board and rolling pin.
Place one fourth of the fondant at a time on
a pastry board, well dusted with sugar.
Knead until smooth, adding sugar to board
as needed and lifting with a spatula to pre
vent sticking. (Any unrolled portion may be
wrapped in wax paper or plastic wsrap and
stored at room temperature overnight.)
Roll out with sugar-dusted rolling pin,
about 14 inch thick, turning often and
dusting with sugar to sticking. Cut out with
cookie cutters dipped in confectioners
sugar. If desired, make a small hole at top
top side down, onto wax paper on baking
sheets or trays. Press trimmings together;
knead again until smooth, roll and cut, or
shape into small balls. Allow to dry, uncov
ered, for 24 hours, turning once. Pack
wafers in layers between wax paper in a
loosely covered box. Makes about 2 3 %
pounds.
Note: To tint and flavor each portion of
fondant differently, add !4 teaspoon ex
tract and 6 drops food coloring after divid
ing.
For appetizers at any time...
Bacon Cheddar Rounds
Recipe Courtesy Borden Kitchens
(Brands Suggested by the MONITOR)
Vi pound Swift’s bacon, cooked,
drained, and crumbled
1 (14-oz.) can Eagle® Brand Sweetened
Condensed Milk
!4 cup Gulden’s prepared mustard (not
Dijon)
1 teaspoon Sexton Worcestershire
sauce
1 cup (4 ounces) shredded sharp Kraft
Cheddar cheese
1 (6-oz.) box Melba rounds
Preheat oven to 350°. In medium bowl,
combine sweetened condensed milk, mus
tard, Worcestershire sauce, and cheese.
Spread about 2 teaspoons evenly on each
Melba round; top with bacon. Bake 5 to 7
minutes or until topping is set. Refrigerate
any leftovers. (Makes 48 appetizers.)
For sumptuous holiday desserts, we
suggest...
Cocoa Steamed Pudding
Recipes Courtesy Hershey® ’s Cocoa
(Brands Suggested by the MONITOR)
'/i cup Land o’ Lakes butter or
margariane
1 '/z cups Domino sugar
2 teaspoons McCormick vanilla
2 eggs
2'A cups Gold Medal unsifted all-purpose
flour
New National BLACK MONITOR - December. 1979
1!4 teaspoons McCormick cinnamon
1 teaspoon Arm & Hammer baking
soda
114 cup chopped nuts (optional)
Cream butter, sugar and vanilla until light
and fluffy. Add eggs and blend well. Com
bine flour, cocoa, cinnamon and baking
soda; add alternately with milk to creamed
mixture. Stir in nuts, if desired. Pour mix
ture into a well-greased and sugared 2-quart
mold. Grease foil and place greased side
down over mold and tie securely around
edge with string. Place a rack in large kettle
or saucepan; pour water into kettle to top
of rack. Bring water to boil; place mold on
rack. Cover kettle and steam over simmer
ing water about 2 hours and 14 minutes or
until pudding tests done. (Additional water
may be needed.) Remove from heat; cool 10
minutes, remove cover and unmold onto a
serving tray. Serve hot, topped with
Orange-Pineapple Sauce. (Makes 8 Serv
ings.)
Orange-Pineapple Sauce
Recipe Courtesy Hershey® ’s Cocoa
(Brands Suggested by the MONITOR)
1 can (15 Vz ounces) Dole crushed
pineapple, undrained
14 cup Tropicana orange juice
!4 cup Domino sugar
114 tablespoons Argo cornstarch
Combine ingredients in saucepan. Stir over
low heat until sauce thickens and bubbles,
serve over steamed pudding. (Makes 3 cups
Sauce.)
Cocoa Bavarian
Recipes Courtesy Hershey® ’s Cocoa
(Brands Suggested by the MONITOR)
1 package (10 ounces) frozen Birdseye
raspberries or sliced strawberries,
thawed
2 envelopes Knox unflavored gelatin
1 cup Domino sugar
14 cup Hershey® ’s Cocoa
214 cups milk
.■••••••••••••fCo/tf/nuecf on page 19.)