Skip to comments.
Waterloo Courier ^
| November 6, 2001
| Melody Parker
Posted on 11/06/2001 10:21:08 PM PST by freeperforpresident
Home-baked cookies and bars warm from the oven
November 6, 2001
Home-baked cookies and
bars warm from the oven
By MELODY PARKER
Courier Lifestyles Editor
Life is too short to wait until the holidays to enjoy a plate of your favorite cookies or bars from the "Taste of the Season" bake sale at Sartori Hospital Auxiliary's Festival of Trees.
The festival begins Thursday and continues through Sunday at the Gallagher-Bluedorn Performing Arts Center.
The overall theme for the 13th annual Festival of Trees is "The Enchanted Forest."
Exhibits at the GBPAC will feature the Gallery of Trees, creche display, gingerbread village, tablesetting display, children's gallery, stockings, porcelain dolls, the Sartori gift shop and silent auction.
Hours are 10 a.m. to 6:30 p.m. Thursday; 10 a.m. to 8 p.m. Friday; 9 a.m. to 5 p.m. Saturday and noon to 5 p.m. Sunday.
Jingle Bell Jam is Friday from 5 to 8 p.m. in the center's lobby. Santa's Workshop takes place in the lobby from 9 a.m. to noon Saturday, followed by a youth variety show in the Great Hall at 1 p.m.
Two Style Show luncheons will take place Thursday and Friday at the UNI Commons. The Teddy Bear Tea will take place at 2 p.m. at the Maucker Union Expansion.
The Gala will take place in the Maucker Union Expansion on Saturday, with dancing in the GBPAC lobby.
There is no admission charge to the exhibits.
Holiday food items, home-baked by several hundred auxiliary volunteers will be available from 9 a.m. to 5 p.m. Saturday. Auxiliary volunteers have offered to share a few of their festival classics, so after you've eaten all the treats purchased at the Festival, you can bake your own.
|CHOCOLATE CASHEW BARS
Mix and pat into a greased 9- by 13-inch pan. Bake at 375 F for 15 minutes.
|2 sticks margarine
2 3-ounce packages cream cheese
|2 cups flour
|3/4 cup dark corn syrup
1/2 cup sugar
3 tablespoons margarine, melted
1 teaspoon vanilla
1 6-ounce package semi-sweet chocolate chips
1 cup cashew halves
While crust is baking, combine corn syrup, sugar, margarine, vanilla and eggs. Beat with wire whisk until blended. Stir in the 6 ounces of chocolate chips and cashew halves. Spread evenly over warm crust. Reduce heat to 350 F and bake 30 to 40 minutes. Cool.
1/4 cup chocolate chips, melted
Before serving, top with whipped cream and garnish with cashew dipped in melted chocolate.
-- Troyce Vich
In a saucepan, mix dates, sugar, butter, eggs and slat and cook until thick. Cool slightly. Add vanilla, chopped walnuts and Rice Krispies. Using hands, shape into strawberries and roll in red sugar. Add green frosting leaves.
|1 1/2 cups chopped dates
1 cup chopped walnuts
2 1/2 cups Rice Krispies
5 tablespoons butter
2 eggs, beaten
|1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
|CARAMEL TURTLE BARS
|2 cups all-purpose flour
1 cup firmly packed brown sugar
|1/2 cup butter, softened
1 cup pecan halves.
Preheat oven to 350 F. Combine crust ingredients except pecans in large mixing bowl. Beat at medium speed, scraping bowl often, until well blended and particles are fine (about 2 or 3 minutes). Press mixture firmly into bottom of ungreased 13- by 9-inch baking pan. Sprinkle pecan halves evenly over unbaked crust. Combine 2/3 cup butter and 1/2 cup brown sugar in 1 quart saucepan. Cook over medium heat, stirring constantly until mixture boils and reaches 242 F on candy thermometer. Pour evenly over crust. Bake 18 to 22 minutes until bubbly. Remove and sprinkle with chocolate chips. Let stand 2 to 3 minutes, then swirl chips with knife. Cool and cut into bars. Makes 36 bars.
|2/3 cup butter
1/2 cup firmly packed brown sugar
|1 cup (6 ounces) semi-sweet chocolate chips
|REESE'S PEANUT BUTTER CUPS
Cream together butter, peanut butter, sugar and brown sugar. Beat in egg and vanilla. Add dry ingredients. Chill dough. Form dough into 1inch balls and press into miniature muffin tins. Bake in 375 oven for 8 to 10 minutes. Remove from oven and press mini Reese's into each cookie. Cool slightly before removing from tins. Makes 4 dozen.
|1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
|1/2 teaspoon vanilla
1 1/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 large package Reese's Miniature Peanut Butter Cups
|PEANUT BUTTER BALLS
Mix powdered sugar, margarine and peanut butter in a large bowl. Add Rice Krispies, kneading and mixing well. Chill for 2 hours. In a double-boiler melt chocolate chips and one chocolate bar and paraffin. Shape dough into tiny balls and chill in freezer until very firm. Spear balls with a toothpick and dip into melted chocolate. Let it drip a bit then slide off onto waxed paper. Store in covered container in refrigerator.
|1 pound powdered sugar
1 stick margarine
2 cups peanut butter (creamy)
3 cups Rice Krispies
|6 ounces chocolate chips
1 large milk chocolate bar
1/2 slab paraffin
|AUNT CECELIA'S TRADITIONAL
Combine chocolates, cream and walnuts in large bowl. Combine sugar, salt, butter and evaporated milk in heavy saucepan and heat until boiling, stirring constantly. Boil just under 6 minutes. Pour at once over ingredients in bowl and stir vigorously with wooden spoon until melted and creamy. Pour into buttered shallow pan (9- by 13- by 2-inch). Don't use a larger pan; best when thicker and creamy. Let stand a few hours to set. Store in covered pan.
|2 cups (12 ounce package) semi-sweet chocolate chips
3 cups (4 ounces each) sweet baking chocolate
1 jar (8 ounces) marshmallow cream
2 cups broken walnuts
|4 1/2 cups sugar
1 can evaporated milk (check on size)
2 tablespoons butter or margarine
POPPY SEED BREAD
|3 eggs, beaten
2 1/2 cups sugar
1 1/2 cups milk
1 cup plus 2 tablespoons oil
1 1/2 teaspoon vanilla
1 1/2 teaspoon almond extract
|1 1/2 teaspoon butter extract
3 cups flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
2 teaspoons poppy seeds
Beat together eggs, sugar, milk, oil and flavorings. Mix in flour, salt, baking powder and poppy seeds. Pour batter into 6 greased miniature loaf pans. Bake at 350 F for 45 minutes. Mix glaze and drizzle on loaves while still hot.
|1/4 cup orange juice
3/4 cup sugar
1/2 teaspoon vanilla
|1/2 teaspoon almond extract
1/2 teaspoon butter extract
|WHITE CHOCOLATE CHEESECAKE
WITH CRANBERRY SWIRL
|3 cups (one package) cranberries
1 1/2 cups orange juice
1/2 cup sugar
2 tablespoons orange liqueur
|2 tablespoons grated orange peel
1 teaspoon ground cinnamon
1/2 cup sugar
|1 1/2 cups graham cracker crumbs
6 tablespoons unsalted butter, softened
|1/4 cup packed brown sugar
Preheat oven to 350 F. Lightly butter insides of 9-inch springform pan with 2 3/4-inch sides.
|6 ounces imported white chocolate, finely chopped
3 8-ounce packages cream cheese, room temperature
|1/4 cup sugar
4 large eggs
For cranberries: Combine all ingredients in heavy pan and cook, slightly covered, over medium heat for about 8 minutes until mixture slightly thickens. Stir occasionally. Remove from heat and puree in food processor. Reserve 1/2 cup sauce for swirl cheesecake. To the remaining sauce add 1/2 cup sugar. Stir to dissolve. Let both sauces cool.
For crust: Blend crumbs, sugar and butter in food process or with pastry cutter. Press into prepared pan. Bake for 15 minutes.
For filling: Melt white chocolate in double boiler until smooth. Cool slightly. Using electric mixer, blend cream cheese. Add sugar and beat until light and fluffy. Add eggs one at a time, and beat thoroughly. Gradually blend in white chocolate. Pour batter into crust. Gently drop reserved sauce for the swirl into batter. Use a knife to swirl sauce. Bake for 40 minutes or until sides puff up but center is not set. Cool and chill.
Garnish with cranberry sauce that has the added sugar. Can also garnish with white chocolate and whipped cream.
- Cynthia Kenyon
|Back to top
© Waterloo-Cedar Falls Courier
"Your guide to life in the Cedar Valley"
Waterloo - Cedar Falls, Iowa
TOPICS: Breaking News; News/Current Events; Politics/Elections
I found this truly fascinating. Don't you?
AHEM! You thought this was "Breaking News"?
(sounds delicious but...)
Oh, I meant to put this in the dining section. I'm sorry.
I dunno about the rest of you, but MY printer's in high gear! Gotta eat after we do all that shopping...
Here's a recipe for Afghanistan holiday cookies:
Mix cookie dough with cup of goat milk.
Set on cave ledge for 3 days (for rapid heating wait for massive air strike by US before setting on ledge).
Serve immediately before cave occupants assume room temperature.
posted on 11/06/2001 10:44:00 PM PST
I don't get it. Sorry, I haven't been following the news lately. Can you explain a bit?
Hmmm. . . , well there's these bad guys hiding in caves in Afganist. . . . Oh, heck, if I've got to explain a joke then it isn't funny. :O))
posted on 11/06/2001 10:54:55 PM PST
Sorry, I know how you feel. I told this silly joke about chickens hatching yesterday and had to explain it five times to five different people. Can you believe that? It really peeved me.
Who are you, really? Texaggie79?
posted on 11/06/2001 11:07:12 PM PST
Just phreep mailed you.
Have YOU been hibernating in the Caves too ?
posted on 11/07/2001 12:29:01 AM PST
I have been in Honduras and Milwaukee. No caves.
Bake at 500 million degrees Fahrenheit in a square oven.
Dear God! I haven't eaten breakfast & you post this! My tummy just growled like an angry lion.
I'm saving when I get to work and putting it in Mealmaster under "Yummy."
posted on 11/07/2001 4:03:51 AM PST
Now you've done it! All I did was read this and I gained 10 lbs. I'm starting to get the shakes now...where's that chocolate IV when I need it?...
Opinions posted on Free Republic are those of the individual
posters and do not necessarily represent the opinion of Free Republic or its
management. All materials posted herein are protected by copyright law and the
exemption for fair use of copyrighted works.
FreeRepublic.com is powered by software copyright 2000-2008 John Robinson