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Nov 4, 2009

Peppermint Meringues

Yield: 24 servings

2 lg egg whites, room temp
1/8 ts salt
1/8 ts cream of tartar
1/2 c sugar
2 peppermint candies, crushed

Arrange oven racks to divide oven in thirds. Heat to 225 deg f. Line
two cookie sheets with foil. In a large bowl, beat egg whites, salt
and cream of tartar until peaks appear. Gradually add sugar and beat
at medium speed for 5 to 6 minutes. Drop by teaspoonfuls onto cookie
sheets. Sprinkle with crushed candy. Bake 1 1/2 hours. Meringues
should look dry and white. Turn off oven. Keep door ajar and let
meringues cool. Loosen from foil with metal spatula. Store loosely
covered in a dry place. Makes about 48 meringues each = 0 g fat. Each
meringue: 13 calories, 0 g fat.

Meringue Clouds

2 egg whites
1 pinch salt
3/4 cup sugar
1/2 teaspoon vanilla
1 1/2 pints fresh mixed strawberries and raspberries
sugar to taste
hazelnut or almond flavoring

Preheat oven to 250 degrees. Whip egg whites and salt until stiff. Add sugar sl
owly, whipping until stiff peaks form. Fold in vanilla.
Spoon 3- to 4-inch meringues onto a greased cookie sheet. Bake 45 minutes.
Cool and top with berries marinated in sugar and flavoring. Serves 4.

Chocolate Coconut Pecan Squares

3/4 cup (1-1/2 sticks) margarine or butter, divided
3/4 cup sugar, divided
1-1/4 cups flour
2 Tbsp. whipping cream
1-3/4 cups PLANTERS Pecans, coarsely chopped
1 cup BAKER'S ANGEL FLAKE Coconut
4 squares BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped



BEAT 1/2 cup margarine and 1/4 cup sugar in bowl with electric
mixer until creamy. Blend in flour until dough forms. Press on
bottom of ungreased 9-inch square baking pan. Bake at 350°F for
18 to 20 minutes or until edges are lightly browned.

HEAT 1/2 cup sugar, 1/4 cup margarine and cream in saucepan,
stirring until margarine melts and mixture is blended. Stir in
pecans; set aside.

SPRINKLE coconut and chocolate evenly over crust. Top with
pecan mixture, spreading evenly. Bake an additional 20 to 25
minutes or until golden. Cool completely; cut into squares.

Makes 16 squares, 1 square per serving

Chocolate Cherry Tarts

2 tablespoons butter
1/2 cup sugar
1 square baking chocolate -- melted
1 egg
1/2 teaspoon vanilla
1 1/4 cups all-purpose flour
1/8 teaspoon baking soda
1/4 teaspoon salt
8 ounces cream cheese
1/2 cup sugar
1 egg
1/2 cup maraschino cherries -- finely chopped
24 maraschino cherry halves

Cream butter and sugar; blend in melted chocolate. Add egg and vanilla; beat well. Sift dry ingredients together and blend into chocolate mixture. Roll pastry to 1/8-inch thickness on lightly floured pastry cloth. Cut circles with 3-inch cookie cutter and place in buttered tartlet pans or shallow muffin tins.

Blend cream cheese, sugar, and egg; fold in chopped cherries. Place 1 tablespoon filling in each tart. Bake at 350 degrees for 10 to 12 minutes. Remove from oven, top with cherry half. Chill.

Yield: approximately 2 dozen tarts.

CHRISTMAS POPCORN BALLS

CHRISTMAS POPCORN BALLS


2 batches popped corn1 c. (2 sticks) butter2 bags marshmallowsCashewsRed and green gumdropsMelt butter and stir in marshmallows until melted. Stir frequently. Pour marshmallows over popped popcorn. Add cashews and gumdrops. Mix and form into balls. Wrap in Saran Wrap.

HONEY POPCORN BALLS

10 c. freshly popped corn3/4 c. brown sugar1/3 c. honey2 tbsp. butterCombine brown sugar, honey and butter in a pot over low heat. Cook until mixture bubbles around edge. Remove from heat. Pour over the popped corn and mix gently with a spoon. Allow to cool slightly.

Grease hands and form the honeyed corn into balls. Place on waxed paper and allow the balls to cool and harden. (Makes 14 to 15 popcorn balls.)

PINK PEACH POPCORN BALLS

1/2 c. sugar1 c. light corn syrup1 pkg. red gelatin1 c. chopped peanuts9 c. popped cornCombine syrup and sugar and bring to a boil; remove from heat. Add gelatin, stirring until dissolved. Add nuts and mix; pour over popcorn.

Form 3-inch balls. Dip hands in cold water before handling.

Candy Popcorn Balls

5 cups Popped popcorn
2 large Marshmallows -- cut up
1 cup Powdered sugar
3 tablespoons Light Corn syrup
1 tablespoon Butter or margarine
1 1/2 teaspoons Water
1/3 cup Gumdrops -- snipped


Place popcorn in large bowl. In medium saucepan combine marshmallows, sugar,
corn syrup, butter, and water. Bring to a boil over medium heat, stirring
occasionally. Remove from heat; continue stirring until marshmallows are
melted. Pour syrup over popcorn, toss lightly until well coated. Let mixture
stand until cool enough to handle. Grease hands, then shape popcorn into lemon
size balls and press several gumdrop pieces into each. Wrap each ball in saran;
store at room temperature. Makes 1 dozen balls.

PEANUT BUTTER POPCORN BALLS

PEANUT BUTTER POPCORN BALLS


Have ready 4 quarts popped popcorn. In saucepan combine 1/2 cup sugar and 1/2 cup light corn syrup. Heat this to a good rolling boil and remove from heat. Stir into this 1/2 cup peanut butter, 1/2 teaspoon vanilla and 1/8 teaspoon salt. Pour over corn, stirring until well coated. Shape into balls.

Almond Drops

Almond Drops

1/4 cup almond paste
1/3 cup butter, melted and cooled
pinch of salt
5 egg whites
3/4 cup sugar
1/2 cup flour
1/2 cup blanched, slivered almonds

Preheat oven to 450 degrees. Grease and flour
cookie sheets. Cream almond paste with melted
butter. Beat egg whites with salt until they form
soft peaks. Add sugar, a tablespoon at a time.
Continue beating until peaks are very firm. Fold
into almond paste mixture, adding flour and
almonds. Fit a pastry bag with a no. 7 tube.
Drop small round of batter on cookie sheets,
spacing one inch between. Bake 5-8 minutes
until edges of cookies are golden brown. Makes
about 30.

Carrot Coconut Cookies

1 cup shortening
3/4 cup granulated sugar
2 eggs
1 cup shredded carrots (about 2)
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup desiccated coconut

In the conference package, this was included as one of the "tried and true
recipes used by child care cooks." It may fall by the wayside, however, as
concern mounts over trans fats - topic of one of the workshops. The cookies
are cake-like and not too sweet. The recipe is adapted.

In large bowl, blend shortening, sugar and eggs until creamy, using electric
mixer. Stir in carrots.

In medium bowl, stir together flour, baking powder and salt. Add to carrot
mixture with coconut. Mix at low speed just until blended.

Using small scoop or heaping tablespoons, scoop batter 2 inches apart on to
lightly greased baking sheets. Bake in preheated 400F oven about 10 minutes,
until browned at edges.

Makes about 36.

Hot Fudge Pudding Cake

2 teaspoons instant coffee powder
1 1/2 cups water
2/3 cup Dutch-process cocoa powder (divided)
1/3 cup packed brown sugar
1 cup granulated sugar (divided)
6 tablespoons (3/4 stick) unsalted butter
2 ounces semisweet or bittersweet chocolate, chopped
3/4 cup flour
2 teaspoons baking powder
1 tablespoon vanilla extract
1/3 cup whole milk
1/4 teaspoon salt
1 large egg yolk

Adjust oven rack to lower third of oven. Preheat oven to 325 degrees.
Lightly coat 8-inch round or square glass baking dish with vegetable oil
spray.

Stir instant coffee into water; set aside to dissolve.

In small bowl, combine 1/3 cup cocoa, brown sugar and 1/3 cup granulated
sugar, breaking up clumps of brown sugar with fingers. Stir to blend. Set
aside.

In small metal bowl over saucepan of barely simmering water, combine butter,
remaining 1/3 cup cocoa and chocolate. Heat until melted, then whisk until
smooth. Remove from heat and set aside to cool.

In small bowl, combine flour and baking powder. Whisk to blend.

In medium bowl, combine remaining 2/3 cup granulated sugar, the vanilla,
milk and salt. Whisk until blended, then whisk in egg yolk. Add chocolate
mixture; whisk to blend. Add flour mixture; whisk until incorporated.

Pour batter into prepared dish and spread evenly to sides and corners.
Sprinkle cocoa-sugar mixture evenly over batter. Pour coffee mixture gently
over cocoa mixture. Bake until puffed, bubbling and just beginning to pull
away from sides of dish, about 45 minutes. Do not overbake. Transfer to rack
and let cool about 25 minutes before serving. Makes 8 servings.

Lemon Slice-and-Bakes

1 cup (2 sticks) butter
1/2 cup granulated sugar
2 cups cake flour
Finely grated rind of 3 lemons
Powdered sugar

In a large bowl, beat the butter well. Add the sugar gradually. Beat well. Add the flour, 1/2 cup at a time. Mix well after each addition. Add the rind and mix well. Divide the dough in half. Roll into logs about 1 1/2 inches in diameter. Roll each log in the powdered sugar. Wrap in waxed paper and chill until firm. If baking later, freeze the shaped dough. Defrost slightly before baking. Preheat the oven to 300 F. Slice the dough to 1/4 inch thick. Place on ungreased cooking sheets. Bake for 30 minutes or until the edges are golden. Transfer to a wire rack to cool. Store in an airtight continer in the refrigerator for up to a week or freeze up to a month. Makes 3 dozen.

Ambrosia Cupcakes

Ambrosia Cupcakes

1/2 cup butter, softened
1/2 cup butter-flavored shortening
2 cups sugar
5 eggs, separated
1 tsp rum extract
1/2 cup sour cream
1/2 cup apricot nectar
1/4 cup pineapple preserves
1/4 cup apricot preserves
2 cup cake flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup chopped pecans

Frosting:
1/2 cup butter, softened
1 pkg (3 ounces) cream cheese, softened
1/2 tsp coconut extract
1/2 tsp almond extract
1/4 cup pineapple preserves
1/4 cup apricot preserves
3 3/4 cups confectioners' sugar
1 cup flaked coconut
36 maraschino cherries with stems

In a large bowl, cream the butter, shortening, and the sugar until light and fluffy. Add the egg yolks, one at a time. Beat well after each addition. Beat in the extract. In another bowl, whisk the sour cream, apricot nectar, and preserves. Combine the flour, baking powder, baking soda, and salt. Add to the creamed mixture alternately with the sour cream mixture. Beat just until blended. Stir in the pecans. Beat the egg whites until stiff peaks form. Fold into the batter. Fill the paper-lined muffin cups three-fourths full. Bake at 350 F for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pans to wire racks to cool completely.
For the Frosting: In a small bowl, cream the butter, cream cheese, and the extracts until light and fluffy. Beat in the preserves. Gradually beat in the confectioners' sugar until blended. Frost the cupcakes and then sprinkle with the coconut. Garnish with cherries.
Makes 3 dozen cupcakes

Eggnog Spice Bundt Cake

Eggnog Spice Bundt Cake

1 - (18 1/4 oz.) box spice cake mix
1 - (4-serving) box instant vanilla or
cheesecake pudding and pie filling mix
1 cup nonfat vanilla yogurt
1/4 cup canola oil
1 cup light eggnog
1 egg
3 egg whites
1 1/3 cups toasted chopped [ecans
Powdered sugar

Preheat the oven to 350 F. Coat a nonstick Bundt pan with cooking spray. Combine the cake mix, pudding mix, yogurt, oil, eggnog, egg, and the egg whites in a large bowl. Mix until creamy. Stir in the pecans. Pour into the prepared pan. Bake for 40 to 45 minutes or until a wooden toothpick inserted in the center comes out clean. Cool on a wire rack. When cool, dust with the powdered sugar. Serves 16

Black Forest Coffee Cake

3 Eggs
1 1/2 cup Sugar
1/2 cup canola oil
1 1/2 cup Milk
2 tablespoons Vanilla
3 cups Flour
2 teaspoon Baking powder
1 cup Chocolate chips
1 can Cherry pie filling

Topping:
1 cup Bisquick
1/2 cup Sugar
1/4 cup Butter or margarine
Garnish:
1/2 cup Chocolate chips

Beat eggs, add sugar, shortening, milk and vanilla. Then add flour and baking
powder. When well mixed add chocolate chips. Pour into a 9x13-inch greased
baking pan. Drop cherry pie fill by teaspoons in even rows into the batter. Do
not mix.

Topping: Blend all topping ingredients with a pastry blender to form loose
crumbs. Sprinkle this over the top of the unbaked cake and garnish with the 1/2
cup chocolate chips. Bake at 375 for 50 minutes to 1 hour until golden brown.

Black Forest Coffee Cake

3 Eggs
1 1/2 cup Sugar
1/2 cup canola oil
1 1/2 cup Milk
2 tablespoons Vanilla
3 cups Flour
2 teaspoon Baking powder
1 cup Chocolate chips
1 can Cherry pie filling

Topping:
1 cup Bisquick
1/2 cup Sugar
1/4 cup Butter or margarine
Garnish:
1/2 cup Chocolate chips

Beat eggs, add sugar, shortening, milk and vanilla. Then add flour and baking
powder. When well mixed add chocolate chips. Pour into a 9x13-inch greased
baking pan. Drop cherry pie fill by teaspoons in even rows into the batter. Do
not mix.

Topping: Blend all topping ingredients with a pastry blender to form loose
crumbs. Sprinkle this over the top of the unbaked cake and garnish with the 1/2
cup chocolate chips. Bake at 375 for 50 minutes to 1 hour until golden brown.

Rainbow Blondies

1 (12 ounce) package M&M's® Semi-Sweet mini chips
1 1/2 cups firmly packed light brown sugar
1 cup butter or margarine
1 cup chopped walnuts or pecans
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
2 cups all-purpose flour

Preheat oven to 350 degrees F (325 degrees F if using a glass pan).

Cream butter and sugar until light and fluffy. Add egg and vanilla extract.

Combine flour and baking soda. Add to creamed mixture just until combined. Dough
will be stiff. Stir in baking bits and nuts. Spread dough into a greased 13 x
9-inch baking pan. Bake for 30 to 35 minutes or until a wooden pick inserted in
center comes out slightly moist with crumbs.

Cool completely before cutting. Store in a tightly-covered container.