HomeMy WebLinkAboutClinton News-Record, 1978-11-30, Page 58Cookies...
For busy bakers
CANDY MOUNTAIN COOKIES
1 pkg. refrigerated slice 'n bake cookies, any flavor
3 bars (31 g each) milk chocolate candy
Topping:
6 -oz. (170 g) package fluffy white frosting mix
1/4 cup plus 2 tablespoons boiling water
-2 tablespoons maraschino cherry juice
1/2 cup chopped nuts
1/2 cup drained, chopped maraschino cherries
Preheat oven to 350 degrees F - 180 degrees C. Slice
cookie dough according to package directions. Bake 2
inches apart on ungreased cookie sheet at 350 degrees
F -180 degrees C for 5 to 7 minutes until puffy and light
golden brown. Remove from oven. Divide candy bars,
into squares. Place bne 'squ'are in the center of eacli
cookie. Prepare frosting mix as directed on package,
adding cherry juice with water before beating. Fold in
nuts and cherries. Swirl one large teaspoon of frosting
on each cookie, covering chocolate completely.
Return to oven; bake 3 to 5 minutes. Cool slightly;
remove from cookie sheet. Makes 32 cookies.
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CHERRY DOT CIHEESECAKE COOKIES
1 pkg. refrigerated slice 'n bake cookies, any flavor
1 egg, separated
1 cup -finely chopped nuts
4 -oz, package cream cheese, softened
2 tablespoons sugar
1/4 teaspoon grated lemon peel
1/4 cup drained, chopped maraschino cherries
Preheat oven to 350 degrees F - 180 degrees C. Slice
cookie dough according to package directions; roll
each into a ball. Dip balls in slightly beaten egg white
and roll in finely chopped nuts. Place on cookie sheet;
press an indentation in each cookie with finger. Fill
with 1/2 teaspoon cheese filling and sprinkle with
chopped cherries. Bake for 8 to 10 minutes until golden
brown. Refrigerate any leftovers. Makes 32 cookies.
Cheese Filling: In small mixing bowl, cream sugar
and cream cheese together. Add egg yolk and lemon
peel; blend well.
OATMEAL CARMELITAS
1 pkg. refrigerated oatmeal slice 'n bake cookies
6 -oz. package (1 cup) milk chocolate or semi -sweet
chocolate pieces.
14 -oz. package caramels
1/4 cup evaporated milk
1/2 cup chopped nuts
Preheat oven to 375 degrees F - 190 degrees C.
Grease 8 or 9 -inch square pan. Slice cookie dough 1/4 -
inch thick and overlap two thirds of the slices in
bottom of prepared pan. Bake for 10 minutes. (Cookies
will be puffy when removed from oven). Sprinkle
chocolate pieces over warm cookie base. In heavy
saucepan, melt caramels' and evaporated milk
together. Spread one-half of caramel mixture over
cookie base. Top with remaining unbaked cookie
slices. Return to oven and bake for 15 to 20 minutes
until golden brown. Spread remaining melted caramel
mixture over cookies and sprinkle with nuts, Cool.
Makes 24 bars.
Christmas
dessert special
For
the
big
day
MINCEMEAT MERINGUE GLACE
10 four -inch meringue shells
10 scoops vanilla ice cream
hot mincemeat sauce
toasted almonds
To assemble desserts, top each meringue shell with
a scoop of ice cream and approximately two
tablespoons of hot mincemeat sauce. Garnish with
toasted almonds if desired and serve at once. Makes 10
servings.
MERINGUE SHELLS
4 egg whites
1/4 tsp. salt
1 tsp. vinegar
1 tsp. vanilla
1 cup fruit or berry sugar
Preheat oven to 250 degrees F. In a medium bowl,
beat egg whites, salt, vinegar, and vanilla until soft
peaks form. Add sugar gradually, approximatrely two
tablespoons at a time, beating well after each ad-
dition. Continue beating until stiff and glossy.
To form meringue shells drop into mounds on cookie
sheets covered with foil or heavy brown paper. To
make 4 -inch shells, use approximately one-third cup
meringue for each; for 2 -inch shells, 2 tablespoons and
for 1 -inch shells use 1 tablespoon. Using the back of a
small spoon, spread the meringue slightly, leaving a
hollow centre and built up sides.
Bake for one hour. Turn oven off, leaving meringue
in until oven is cooled (about one hour). This
recipe makes approximately 11 four -inch shells, 27
two-inch shells or 60 one -inch shells.
MINCEMEAT SAUCE
1 cup mincemeat
2 medium apples, peeled and finely chopped
2 tbsp. lemon juice
Stir ingredients together in a small saucepan. Cover
and simmer, stirring occasionally, until apples are
soft (1045 minutes). Makes 11/2 cups. This sauce can
be cooked two or three days ahead of time,
refrigerated and heated just before serving.
STORING MERINGUES
Meringues may be stored loosely covered, in a cool,
dry place for several days. If air is humid, store in an
air -tight container. If meringues do soften, they can be
dried out by placing them in a 200 degree F ven for
20 to 30 minutes. -
Meringues may be frozen and used directly fro the
freezer with no thawing necessary. Place in a suitable
container with rigid sides so that meringues are not
broken during storage.
HOW TO USE YOUR LEFTOVER EGG YOLKS
Substitute 2 yolks for 1 whole egg in Christmas baking
Use with whole eggs to make omelettes or scrambled
eggs
Add to the turkey stuffing
Add to cream sauce or cream soup to make it richer
and smoother
Make a lemon filling