The Palm Beach Post from West Palm Beach, Florida on December 4, 1997 · Page 84
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The Palm Beach Post from West Palm Beach, Florida · Page 84

West Palm Beach, Florida
Issue Date:
Thursday, December 4, 1997
Page 84
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C THE PALM BEACH POST THURSDAY, DECEMBER 4, 1997 3FN Holiday cookies get bakers buzzin', are food for fund-raisers 5 Preheat oven to 350 and grease a 13-by-9-inch baking pan. Place cooling rack on countertop. For brownies, place brown sugar, shortening, water and vanilla in large bowL Beat at medium speed until well blended. Add eggs and beat well. Combine flour, cocoa, salt and baking soda. Add shortening mixture and beat at low speed until blended. Stir in chocolate chips and spread dough evenly onto bottom of pan. For topping, place cream cheese, eggs, granulated sugar and vanilla in medium bowl. Beat at medium speed until well blended. Spread evenly over top of brownie mixture. Bake at 350 for 35 to 40 minutes or until set Note: Do not overtake. Place on cooling rack and run spatula around edge of pan to loosen. Cool completely on rack before slicing. Cut into 2-by-lVi-inch bars. Add a strawberry half to each top to decorate. legg Va teaspoon almond extract V4 teaspoon salt 1 cup flour .' Cream almond paste into butter by hand or with mixer. Cream in sugar. Stir in egg and almond extract. c Mix salt into flour and stir into almond mixture. ; ' ; Knead dough lightly for short time; it will be fairly stiff. Roll unchilled dough into 2-inch balls, place 2 inches apart'on ungreased cookie sheets. Stamp firmly with lightly floured cookie stamp to form clear impression; lift stamp directly upward. Bake at 350 for 10 minutes; cookies should be just turning brown around edges. Makes 16-18 cookies. ' 1 Note: This method makes thin cookies; make thicker cookies' as desired; adjust baking time' accordingly. Cookie stamps are available at Penelope's Breads and Threads in Delray Beach, and in some kitchen giftware shops. " White-chocolate covered Ritz-Bits 1 box Ritz-Bits (peanut butter mini-crackers) 1 12-ounce bar Nestle white chocolate, melted, slightly cooled Colored sugar, candy sprinkles or other decoration Use a fork to dip crackers into melted white chocolate. Before chocolate sets, sprinkle each cracker with decoration, or drizzle melted dark chocolate in decorative pattern over each. Note: If the chocolate is cool to the touch, kids can easily help make these cookies. Stamped almond sugar cookies 3- to 4-inch cookie stamp see note Vi cup butter, softened 2 ounces almond paste Va cup sugar Some cookie baking dos and den'ts Here are tips from top bakers on cookie baking: 00N7 MAKE substitutions to a recipe unless you've made it before, or you are an experienced baker. Don't double a recipe unless you're sure of the outcome. TAKE special care when substituting fats many of the light margarines and whipped products will throw off a recipe because of their high water or air content. MAKE SURE baking powder, baking soda and yeast are fresh an open package will lose potency after only two months in humid South Florida kitchens. PREHEAT the oven as indicated, then make one test cookie and note baking time it saves you from ruining a whole batch. TO PREVENT burnt cookies, use air-insulated baking sheets. Pricey, but well worth the "dough" you save. ALWAYS cool cookie sheets between batches. DROP cookies should be taken off cookie sheet immediately after baking and set on a cooling rack. Cool bar cookies thoroughly before slicing for crumbless cuts. TOAST nuts before baking for best flavor; soften raisins or currants in boiling water for 3 minutes; drain. WRAP each cookie individually in waxed paper or plastic wrap for longest and safest storage. (Sources: Melde Heater's Cookies. 1997, Cader Books; The Christmas Cookie Book by Judy Knipt nd Barbara Marks, 1990, Timt-Llft Books.) NIlOLEMAFJODJESTAllAiW 0) CO off Any Dinner 3 Today Only 12497 with this ad '; Scrod Sole Flounder Scallops Shrimp Snapper Grouper Dolphin Oysters Salmon Much More! ALL FISH FRESH NEVER FROZEN 3 ieuuui tVCUXVUHt -,. 4616 Jog Rd. Fountain Gate Plaza 966-2038 v COOKIES From 1FN so good because they're right out of the oven." . Her favorites, almond butter cookies, are from a recipe that came with the cookie stamp to make them. "They're not as good as my mom's, but I was so happy to find that recipe." At the Tropical Sands Chris tian Church in Palm Beach Gardens, cookie bakers are heating their ovens for the third annual ' Cookie Walk, set for Saturday. . "It's a fund-raiser for the church," said Lisa Barron, last year's Walk organizer. "The women of the congregation bake the - cookies and bring in their cookies, and we set them all out on tables. -Then, people pay $5 for a cookie tin and go through the line, filling the tin with whatever cookies they want." . Joyce Borgmeyer and Polly Weisse of Palm Beach Gardens are the top bakers in the walk. Long-time friends, they produce beautiful cookies that participants look forward to yearly, Barron said. Susan McBrayer is hosting her first cookie exchange this year. Her best cookies are kid-friendly ones. "My white-chocolate covered Ritz-Bits with sprinkles are so simple my 5-year-old can do them." One year, there were Rice Krispie Treats at the exchange. At her group in Wellington, participants will be asked to bring between three and five dozen of one kind of cookie, and the recipe for it. Each person then takes home the same number of cookies she brought, all of different varieties. "A lot of times, you get a story - about how their grandmother made this cookie, or a family history. It's nice," McBrayer said. Of course, sometimes the whole process can be a bit too labor-intensive, and people try to cut corners. Penelope Morgan of Penelope's Breads and Threads Bakery in Delray Beach tells the story of a group that finally caved in. "I guess some of the women in the exchange just got too busy to bake the cookies," she said. Instead of making the cookies to exchange, they ordered them from the bakery. "I guess when they all showed up with their cookies, they all knew what happened, and the group finally quit having an exchange. It was funny." Here are recipes from some cookie bakers for your holiday tables. Lovetortes 1V4 cup all-purpose flour 1V cup rolled oats 1 cup brown sugar Va teaspoon baking soda Dash of salt 1 stick margarine or butter 10 ounces pitted dates cup water cup white sugar - Sift together first 5 ingredients. Work 1 stick margarine into sifted ingredients; mixture should WELCOME TO susf)t place japaness restaurant 6848 Forest Hill Boulevard River Bridge Centre Greenacres, Florida 33413 (561)964-8688 Al C A IF E 11 Stop in and see us or call for our DAILY SPECIALS! Breakfast & Lunch Delivery Available f 10 ion) pi.ob Off Breakfast or Lunch"! j(3 min., with coupon - excluding special.) Exp. 12-18-97 j Bob Sullivan, OwnerChef 965-7788 Fax 965-9711 LAKE SHORE PLAZA 2677 Forest Hill Blvd WPB (Mrmmsiotm II Trulld be coarse. (Baker's tip: Use your hands for this process.) In a heavy pan over medium heat, slowly cook to a thick jamlike texture the dates, water and sugar. Press half of the oat mixture into a 9-by-13-inch greased baking dish. Spread with date mixture, using the back of a spoon dipped in warm water. Put remaining half of oat mixture on top and press down to form a crust. Bake 20 to 25 minutes at 350. Cool completely before cutting into bars of desired size. (Use a greased knife for best results.) Makes about 2 dozen. (Recipe from Virginia Ryan, Lake Worth.) Raspberry swirl pinwheels Vj cup butter or margarine, softened 1 cup sugar legg 1 tablespoon vanilla 2 cups flour 1 teaspoon baking powder V teaspoon salt For filling: Va cup raspberry jam Va cup shredded coconut V cup finely chopped nuts Cream butter; add sugar, beating well. Add egg and vanilla, beat well. Combine dry ingredients and add to creamed mixture, beating well. Shape mixture into a ball; wrap in plastic wrap and chill. Combine filling ingredients. When dough is firm, roll out on floured wax paper to 12-by-9-inch rectangle. Spread filling to within Vi-inch of edges. Carefully roll up dough, jelly-roll style, starting at long end. Pinch the seam to seal. Wrap in plastic and refrigerate. Chill 1 hour or until firm. When ready to bake, slice cookies V4 inch thick and place 2 inches apart on greased cookie sheets. Bake at 375 for 8 to 10 minutes. Cool on racks. Makes about 2xh dozen cookies. aside. Proceed as directed.) Add the chopped onion, shallots and garlic and cook slowly until translucent. Add chopped carrots and celery and cook until soft. If using ground chuck, add and cook, stir-, ring and breaking up into chunks, until the meat is browned. Add the wine and cook until the liquid is reduced by half. (If using chunks, return them to the pan now.) Add bell peppers, tomatoes with their liquid, kidney beans, chili powder and cayenne and bring to a simmer. Cook for 15 minutes. Season to taste with salt and pepper. Serve hot with toppings. Makes 6 servings. Natural Jack's pasta e fagioii 3 tablespoons olive oil lA pound bacon, cut into cubes Polly's almond cookies 6 cups flour lVacups shortening lVa cups butter 3 teaspoons salt 2 cups sugar 3 teaspoons almond extract 1 egg yolk plus 1 tablespoon water Slivered blanched almonds for decoration Put flour in large bowl. Cut in butter and shortening. Work in salt, sugar and almond extract, using hands to mix. Shape dough into long rolls, about 2V&-inches in diameter, and wrap in plastic wrap. Freeze or refrigerate until very firm. (Wrap again in foil if freezing.) To bake, slice dough in Vi-inch thick slices. Place on lightly greased cookie sheets. Brush tops with yolk-water mixture and top with slivered almond. Bake at 375 for 7 to 10 minutes. Makes 6 to 8 dozen cookies, depending on size of rolls. Chocolate cheesecake bars For the brownie bottom: lVa cups firmly packed light brown sugar cups vegetable shortening or butter 1 tablespoon water 1 teaspoon vanilla 2 eggs lVa cups all-purpose flour Vi cup unsweetened cocoa powder Va teaspoon salt V teaspoon baking soda 2 cups miniature semi-sweet chocolate chips For the topping: 1 1 ounces cream cheese (1 8- ounce and 1 3-ounce package), softened 2 eggs cup granulated sugar 1 teaspoon vanilla Strawberries, cut In half, for garnish V cup minced shallots 2 cloves garlic, minced 1 medium onion, chopped 1 rib celery, chopped 1 carrot, chopped 2 cups dried navy beans, soaked for 1 hour and drained 7 to 8 cups well-flavored chicken stock 1 bouquet garni (Vi bunch parsley, 1 bay leaf and 3 sprigs fresh thyme tied together In cheesecloth) 2 medium potatoes, cut Into Vi- Inch cubes cup small shell pasta Kosher salt and freshly ground black pepper to taste Freshly grated Parmesan cheese (optional) Heat the oil in a large saucepan over medium heat. Add the bacon and cook until golden. Remove Makes approximately 2 dozen bars. Pecan crescents 2Va cups butter 1V cups unsifted confectioner's sugar 1V4 teaspoon vanilla 3 tablespoons almond extract 6V4 cups sifted all-purpose flour 3 to 4 cups pecans, broken Confectioner's sugar for rolling Cream butter; add sugar, vanilla, and almond extract and beat well. Add flour and stir in nuts. Form into small logs that are then reformed into crescent shapes on the greased cookie sheet. Bake at 325 for 15 minutes or until just lightly browned. Immediately after removing from oven, sift confectioner s sug ar over them or roll gently in pan of confectioner s sugar. Makes 6 dozen. Florentines 2 cups semi-sweet chocolate chips cup butter 2 cups quick oatmeal, uncooked 1 cup sugar cup flour V cup light com syrup V cup milk 1 teaspoon vanilla V teaspoon salt Preheat oven to 375. Melt butter in medium saucepan; re move from heat. Stir in oats, sug ar, flour, corn syrup, vanilla, milk and salt. Mix well. Form dough, 1 teaspoon at a time, into balls; place each ball on a cookie sheet lined with well greased foil. Flatten balls very thin. Bake at 375 for 5 to 7 minutes. Peel foil from cookies. Meanwhile, melt chocolate chips in bowl set over hot water; stir until smooth. Spread chocolate on flat side of 1 cookie, top with another cookie, flat-side down. Makes 3V4 dozen cookies. Note: These cookies could be made and dipped individually into chocolate to form half-and-half Florentines; the recipe would then make approximately 7 dozen cook ies. bacon to a square of cheesecloth and tie up as for a bouquet garni. Return the bacon (wrapped in the cheesecloth) to the pot. Add the shallots and garlic and saute slowly until soft. Add the onion, celery and carrot and cook until soft. Add the beans and stir for a few min utes. Add the stock and bouquet garni and bnng to a boil. Reduce heat and simmer until the beans are tender, 1 to 2 hours. Add potatoes and cook until tender. Add pasta and cook in soup until done, about 10 minutes, or cook pasta separately. Drain and keep warm. Remove bacon and bouquet garni from soup. Taste and adjust seasoning before serving. If pasta was cooked separately, let each guest add his own pasta to the bowl before adding soup. Top with freshly grated Parmesan, if de sired. Makes 6 servings. Quick! Where's dinner? Do you have a strategy that gets you through the dinner crunch? An ingredient, recipe or method that saves precious time or energy? Send us the details in a short note. We'll print some of them in Food & Dining. Write to: Crunch Time, Palm Beach Post Food Dept., P.O. Box 24696, West Palm Beach, Fla. 33416-4696. "One Could Blink & Miss A Utile Haven Of Fine Italian Cuisine" 3 This is what Herbert Perez-Vidal had to say about us in his review in The Palm Beach Post on' , 72597. That's when he voted us ONE OF THE TOP TEN RESTAURANTS! Come & enjoy truly good food in either our cozy dining room or our open-air patio. ( Lookingforwrd to seeing you, ; Adrian dfYohnta ' 210E. Ocean Ave., Lantana. v 2 blocks from the Florida Stage Theatre. . (formerly Lois Pope) Open Tues.-Sun, 5:30-10:00pm (561) 5861912 Enjoy a hot bowl of soup, even in Florida rlF?u ff? Gourmet Marketplace - Retail - NEW ARRIVAL! RISTORANTE Our 15th Ye.ri Specialty Food Wholesalers :. I i Prepared Food & Salads 1 fKfiU KPK.On 1 D)1) VC?U & CASH ONLY PLEASE : Delicious Ice Creams & Desserts from Italy All Sizes, Call Us! Live Maine Lobsters Shrimp Lanqostino Clams i "l a. - r f r" I n i r- I I I. 1 Oysters Fresh Fish 'Deli Meats Cheese From Around "the World 'Full Line J of Smoked Fish 'Caspian Caviar & Stone Crabsl DONT FORGET STONE CRABS! : SPECIAL: SALMON FILLET 7"" ' j 306 W. Mango St. wcoupon exp. Dee. 12, 1997 . I SW corner of Ocean Ave. & US lantana Center IPATIO restaurant! The Washington Post Soup season officially has begun. Yes, even though it rarely dips below 70 in South Florida, you can still enjoy a warm bowl of soup and pretend it's a cold winter day. Here are some ideas from Natural Jack's Mineral River Soup Co., a Washington, D.C., shop that , sells only soup during the winter; ice cream during the summer. Natural Jack's Chili 3 tablespoons olive oil 1 V4 pounds ground chuck (or . chuck roast, cut Into small chunks) cup chopped onions V cup chopped shallots 1 clove garlic, minced 34 cup chopped carrots cup chopped celery cup red wine 2 cups -inch-diced green bell peppers 28-ounce can plum tomatoes with juice 28-ounce can kidney beans, drained lVa tablespoons chill powder, or to taste 1 teaspoon cayenne pepper, or to taste About 1 teaspoon kosher salt About 1 teaspoon coarsely ground black pepper FOR TOPPINGS: Chopped white onion and grated Cheddar cheese Heat the oil in a large saucepan over moderate heat. (If using chuck roast chunks, brown the beef in oil first. Remove them from the oil with a slotted spoon and set VA lb. Live Maine Lobster DEC. 4,5, 6, 7 COMPLETE WHILE SUPPLIES LAST DINNER Food editor on call Would you like to talk to someone in the Food & Dining department? B FOOD Editor Jan Norris takes calls from readers on Thursdays from 3 p.m. to 6 p.m. at (561) 820-4437, or (800) 932-2489, Ext. 4437, for those outside the West Palm Beach calling area. Her e-mail address is B TO fax questions or information to the Food & Dining staff, call (561)820-4445. B TO get a recipe that has appeared in The Post, call Post Facts at (56 1 ) 820-4000. There is a charge for the recipes. B THE menus for public school lunches in Palm Beach and St. Lucie counties, as well as Okeechobee, appear Sundays in the Living section. COMPLETE Includes A Variety Of Culinary exp. unmi $ NOT VALID ON HOLIDAYS I DINNER Creations From Steak, Veal, Sea- r I food, Shellfish, Fresh Catch, Chops, Ribs, Traditional & Ethryc Specialties, & Much More!! WSoup & Salad Bar, Potato & Vegetable. Coffee Or Tea. Dessert Ala Mode. & Cnmnlimrnrnrv fi1a Of "Vyw L

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