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PAGE 2C ggs More Christmas goodies from the firehouse! Peanut Butter/Corn tlakee candy 1 cup sugar 12 ounces crunchy peanut butter 1 cup white corn syrup 6 cups corn flakes Bring sugar and corn syrup to a boil. Add peanut butter. Add cereal. Mix well. Hand form into 1-inch balls. Place on wax paper. Peanut Butter Bars 1/2 cup peanut butter 1/2 margarine 1 1/2 cups sugar 1 tsp. vanilla 1 cup self-rising flour 2 eggs Grease and flour 9x13 inch pan. Melt peanut butter and margarine. Blend in remaining ingredients. Spread in pan. Bake 25-30 minutes at 350 degrees. Pralines 2 cups firmly packed brown sugar 1 cup granulated sugar 1 cup heavy cream 3 cups broken pecans 1 cup water Combine the sugars, cream and water in a heavy saucepan and cook over medium heat to the soft ball stage (238 degrees on a candy thermometer, or when the sugar mixture forms a soft ball when plunged into ice water.) Remove from the heat and beat until creamy, about five minutes. Add the nuts and drop by tablespoonfuls onto buttered, waxed paper. Cool completely. Store in airtight container. Makes about 3 dozen cookies. Puget Fire Safety Tip Shift 2 at the Perry Fire Department reminds everyone with chimneys to put their fire out before bedtime on Christmas Eve so Santa won’t get scorched when coming down the chimney! ijfljh CDs COMING DUE? Want More Interest? SLL-, how** 8.00% JiM”"?!] Try Ours! apy NIOTSV ANNUAL ANNUAL MINIMUM AOJUSMNT EFFECTIVE INTEREST AMOUNT IBM YIELD* RATE 1 Year 6.72 6.50 $500.00 2 Years 704 (Tio $500.00 4 Years 8.00 7.70 $500.00 Debentures: These are fixed rates for these terms. SSOO minimum investment. Compare our interest rates with bank interest rates. 42 Georgia locations. Ask about our limited penalty for early withdrawal. DAILY SI.OO $2,500 SIO,OOO $50,000 5100,000 BALANCE $2,499 '59,999 -$49,999 -$99.999 qTr ANNUAL effective 5.39 5.65 5.92 6.18 6.45 YIELD* interest 5.25 5.50 5.75 6.00 6.25 RATE | | | [___ Demand Notes ate similar to passbook savings accounts. Deposit or withdraw any time. No penalties. |=s=sajjfiSjjjjjßipßßiß|(i{jß| * Compounded daily based on a 36S day year THESE SECURITIES HAVE BEEN REGISTERED WITH THE SECURITIES COMMISSIONER Of THE STATE Of GEORGIA. THE SECURITIES COMMISSIONER BY ACCEPTING REGISTRATION, DOES NOT IN ANY WAY ENDORSE OR RECOMMEND THE PURCHASE Of ANY Of THESE SECURITIES. THESE SECURITIES ARE NEITHER BANK DEPOSITS NOR BANK OBLIGATIONS AND ARE NOT INSURED BY THE FDIC. Mis Lindsay Engineer O Dollie’s making a list /' She’s checking it twice Gonna get you An apartment that’s nice The Hamptons of Perry \ SL'KSJtI The Hamptons of Perry And two bedrooms for two Trf , Smto „ ( So live in a home Thnt’v vhinv nnsi naur 478-987-8179 shiny ond new Fax: 478-987-1322 1 WLThe Hamptons of Perry’s senior citizen Disount T^ he best place in town. d*2l SSL* ■ «+ -rnitti FREE Service Comes First Two Locations to Serve You TODAY! THE MONEY TREE 3380 PioNono Avenue Macon, Georgia 31206 1220 Russell Pkwy Ste. 5 Warner Robins, Georgia 31088 THE MONEY TREE Of GEORGIA, Inc. INVESTMENT CENTER 114 S. Broad St. Bainbridge GA 39817 TOLL FREE 1 -877-468-7878 Marvin Hall. Executive Director www.themoneytreeinc.com Wc\t ptoneton pLorcte fa/ (3at/ie*w& Gollim catrentzGmlndsprlng.com "Sharing food and drink is one of the oldest rituals in the world. Whether a guest is offered a drink by the host or a special beverage in a special cup initiates an occa sion, the moment is of signifi cance.” Pamela Vandyke Price This is the feeling I get every time I am with the members of my book club. We have been together for four years and have grown quite close. The name of our club is "The Divine Literary Society". We have read books, plays and poetry. Some books were written by local authors and we invited them to our monthly meeting to share in our discussion. I have learned a great deal from each member and I'm constantly impressed by their insight and philosophy on life. Each month we gather for a night of sharing at one member's home. First, we share a glass of wine; then we begin our discus sion. I am always interested in hearing their thoughts on the current topic. I can't say we always agree, but I will say our meetings are never dull. They become quite lively in fact. We follow with a delightful meal and friendly conversation. Over the years, we have become "sisters" and I value the relationships I have with each of these wonder ful women. Their names are Karen Fisera, Jill Koenigs, Misti Crawford, Linda Bradley, Susan Ardis, Kim Fowler; and then, there's me. For our December meeting, we decided to have a cookie swap and share the recipes. This was a first "swap" for me, but hopefully, not the last. I can promise you'll like all these selections as much as I did. Enjoy and Happy Holidays! "White Chocolate- Macadanda Nut Cookies" Jill Koenigs 1/2 cup butter or margarine, softened 1/2 cup shortening 3/4 cup firmly packed brown sugar 1/2 cup sugar 1 large egg 1 1/2 teaspoons vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 (6-ounce) package white chocolate-flavored baking bars, cut into chunks 1 (7-ounce) jar macadamia nuts, coarsely chopped Beat butter and shortening at medium speed with an electric mixer until soft and creamy; gradually add sugars, beating well. Add egg and vanilla; beat well. Combine flour, soda and salt; gradually add to butter mix ture, beating well. Stir in white chocolate and nuts. Drop dough by rounded teaspoonfuls 2 inches apart onto lightly greased cookie sheets. Bake at 350 degrees for 8 to 10 minutes or until lightly browned. Cool slightly on cookie sheets; remove to wire racks, and let cool completely. Makes 5 dozen. "Chocolate MM Sticks" Karen Fisera 2 ounces unsweetened choco late 1/2 cup butter 2 eggs 1 cup sugar 1/4 teaspoon peppermint extract 1/2 cup sifted flour 1/2 teaspoon salt Melt chocolate and butter over hot water. Beat eggs until light. Gradually blend in sugar. Add chocolate mixture and pepper mint extract. Add flour and salt and mix well. Pour into greased pan, 11x7x1/2 inches. Bake in moderate oven, 350 degrees E, for 20 minutes. Cool. Spread with peppermint frosting. Chill until frosting is firm, then spread with chocolate glaze. Cut into sticks, 2 1/2 x 1/2 inches. Peppermint Frosting: 2 tablespoons butter, softened 1 tablespoon light cream 1 cup sifted confectioners' sugar 1/2 teaspoon peppermint extract Add sugar to softened butter; blend in cream and peppermint extract. Chocolate Glaze: 1 square unsweetened choco late 1 tablespoon butter Melt chocolate and butter over hot water. Blend thoroughly. "Orange Cookies" Susan Ardis 1 3/4 cups flour 2 teaspoons baking powder 1/2 cup butter, softened 1 cup sugar 1 egg 2 teaspoons orange juice In mixer bowl combine butter and sugar; beat until light and fluffy. Add orange juice. Add egg and beat again until fluffy. Gradually add flour and baking powder, beating until just com bined. Cover dough with plastic wrap and refrigerate until firm, 1 to 2 hours or overnight. Preheat oven to 350 degrees. Work with about half of the dough at a time, keeping the remaining dough in refrigerator. On a lightly floured board or pastry cloth, roll dough out to a thickness of about 1/8 inch. Cut with cookie cutter and transfer to lightly greased cookie sheet. Bake until cookies are golden brown, 10 to 12 minutes. Let stand for about 1 minute, then transfer to rack to cool. Orange Glaze: 1 1/2 cups confectioners' sugar 2 tablespoons orange juice 1 to 2 tablespoons Grand Marnier Into a medium bowl, sift sugar; add liquid and beat until smooth. Drizzle over cooled cookies. 'Toasted Truffles" Misti Crawford For the filling: 1/4 cup heavy cream 4 tablespoons (1/2 stick) unsalted butter 6 ounces Ghirardelli milk chocolate 6 ounces Ghirardelli semi sweet chocolate 1/4 cup Courvoisier Cognac Ghirardelli cocoa powder for [Peach Lawn Care, Inc.C |478-825-220QE Specializing in Commercial and Residential Weed Control and Fertilization No Contracts CaU today for a FREE QUOTEf Reach Lawn Care, Inc will “measure tip” to your expectations. |< I •| l l l f l ** 1 1 •I•I *|•I•|<I• *l*l* I * I * 1 1 1• I *•I•I' I' I • I'IM • 1 1 1 1 1 1 1 1 1 1 1 1 *1 1 •I• |•I• IM • |« I• 1 1 1 2 1 3 1 4 1 S 1 G llf you give a weed an inch , it will take a yard. dusting For the coating: 12 ounces Ghirardelli semi sweet chocolate 1/3 cup finely chopped pecans To make the filling, in a heavy medium pan over medium-low heat, combine the cream and butter. Stir until the butter melts and the cream simmers. Remove from the heat. Add the milk chocolate and the semi sweet chocolate, and stir until melted and smooth. Mix in the cognac, then pour into a bowl. Cover and freeze until firm enough to mound in a spoon, about 40 minutes. Line the bot tom of a baking sheet with alu minum foil. Scoop out the filling by tablespoonfuls and drop onto the sheet, spacing them evenly. Cover and freeze until almost firm but still pliable, about 30 minutes. Spread cocoa on a flat plate. Roll each chocolate mound between your palms into a smooth ball, then roll in cocoa to coat evenly. Return the truffles to the sheet and freeze them while preparing the coating. To make coating, line a second bak ing sheet with aluminum foil. Melt the semi-sweet chocolate in the top pan of a double boiler. Melt until smooth and remove from the heat. In a small dry cast-iron pan over medium-high heat, toast the chopped pecans. Remove from heat and allow to cool. Re-roll the truffles between your palms to remove any loose cocoa. Gently drop one truffle ball into the melted chocolate, tilting the pan if necessary to coat the ball completely. Slip a fork under the truffle, lift it from the chocolate, and tap the fork gently against the side of the pan to allow any excess chocolate to drip off. Use a knife to gently slide the truffle onto the baking sheet. Immediately sprinkle with the toasted pecans. Repeat with the remaining truffles. Refrigerate, uncovered, until firm. Store in an airtight con tainer in the refrigerator for up to 3 weeks. Makes about 18 truf fles. "French Lace Cookies" Catherine Rentz 1 cup all-purpose flour 1 cup finely chopped pecans 1/2 cup light com syrup 1/2 cup shortening 2/3 cup packed brown sugar Heat oven to 375 degrees F. Measure flour by dipping method or by sifting. Blend flour and nuts. Bring com syrup, shorten ing and sugar to boil in saucepan over medium heat, stirring con stantly. Remove from heat; grad ually stir in flour and nuts. Drop batter by level teaspoonfuls about 3" apart on lightly greased baking sheet. (I found parch ment paper is good to keep cook ies from sticking.) Only bake a DECEMBER 24, 2002 <ggigj|k : flB Jk Wm £ -V • ifHk' * bbcb: • JWL few at at time. Bake 5 to 6 min utes. Remove from oven and allow to stand 5 minutes before removing from baking sheet. Makes about 4 dozen cookies. "BethamhCreen Pistachio Bark" Linda Bradley 1 1/4 cups dried cherries, chopped 2 tablespoons water 2 (12 ounce) packages white chocolate morsels 6 (2 ounces) vanilla bark coat ing squares 11/4 cups chopped green pista chios Microwave cherries and 2 tablespoons water in a small glass bowl at HIGH 2 minutes; drain. Melt white chocolate morsels and bark coating in a heavy saucepan over low heat. Remove from heat; stir in cher ries and pistachios. Spread onto a wax-paper lined 15- x 10-inch jellyroll pan. Chill 1 hour or until firm. Break into pieces and store in an airtight container. “Double-Chocolate CHern" Kim Fowler 1 cup semi-sweet chocolate morsels, divided 3 tablespoons vegetable oil 1 3/4 cups all-purpose flour 2/3 cup sifted powdered sugar 1/3 cup unsweetened cocoa 2 1/4 teaspoons baking powder 1/8 teaspoon salt 1 cup firmly packed light brown sugar 3 tablespoons light com syrup 2 tablespoons water 2 1/2 teaspoons vanilla extract 1 large egg Cook 3/4 cup chocolate morsels and oil in a small saucepan over low heat, stirring constantly, until chocolate melts. Pour chocolate mixture into a large bowl; cool 5 minutes. Stir together flour and next 4 ingredi ents. Stir brown sugar and next 4 ingredients into chocolate mix ture; stir in flour mixture and remaining 1/4 cup chocolate morsels. Dough will be stiff. Drop by level tablespoonfuls, 2 inches apart, onto lightly greased baking sheet. Bake at 350 degrees for 8 minutes. Cool cook ies on baking sheets 2 minutes; remove to wire racks and let cool completely before serving. Makes 2 1/2 dozen. "BonAppettt" Famous Homemade Cinnamon Rolls M- l i ; ] iii.rTi 'jm .‘■ffgfeS&gM M *s % -. i/miiv/v ri • /t M/VIV