The Palm Beach Post from West Palm Beach, Florida on November 10, 1968 · Page 209
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The Palm Beach Post from West Palm Beach, Florida · Page 209

West Palm Beach, Florida
Issue Date:
Sunday, November 10, 1968
Page 209
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Place two large sheets of aluminum foil on counter top in readiness for spreading out coated nuts. In a heavy 2-quart saucepan combine sugar, salt, evaporated milk and butter; heat over low heat, stirring constantly, until sugar is dissolved (about 5 minutes). Cook over medium heat, stirring constantly, to soft ball stage (234"-240"F.), about 7 minutes. Remove from heat; stir in peppermint extract. Add pecans; stir to coat well. Pour out onto one sheet of foil. With two forks, quickly separate nuts, dropping onto second sheet of foil. Cool thoroughly. Store in airtight container. GLAZE: cup confectioners sugar 2 teaspoons instant coffee powder 2 tablespoons water Chopped walnuts In a mixing bowl cream butter; gradually add sugar. Blend in orange rind and vanilla. Sift together flour, baking powder, baking soda and salt. Add to creamed mixture alternately with orange juice. Chill for ease in handling. On lightly floured surface roll dough to about 's-inch thickness; cut with floured cookie cutters. Place on buttered baking sheets and bake in a preheated 350 degree oven 6-8 minutes; remove to wire rack to cool. Yield 8-9 dozen. When cool, brush with glaze. Sprinkle with nuts. To prepare Glaze: In a small bowl combine sugar and coffee powder; add water and stir until smooth. MINTED PECANS 2 cups sugar 1 teaspoon peppermint Dash of salt extract :i4 cup evaporated milk 4 cups (1-lb.) pecan 1 tablespoon butter halves PINEAPPLE EGGNOG PUNCH 2 (jiiarts dairy eggnog 4 cups chilled pineapple juice Sweetened whipped cream Grated orange rind In a large bowl combine eggnog and juice; pour into punch bowl. Top with dollops of whipped cream; sprinkle cream with orange rind. ' Y Party planning: 1 . Cashew drops 2. Mocha orange crisps 3. Minted Pecans 4. Pineapple eggnog punch Alt Florida Magazine 47

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