The Palm Beach Post from West Palm Beach, Florida on December 4, 1997 · Page 86
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The Palm Beach Post from West Palm Beach, Florida · Page 86

West Palm Beach, Florida
Issue Date:
Thursday, December 4, 1997
Page 86
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S THE PALM BEACH POST THURSDAY, DECEMBER 4, 1997 JfN Holiday cookies get bakers buzzin', are food for fund-raisers' Some cookie baking dos and don'ts Here are tips from top bakers on cookie baking: D0N7 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. (Source Malda Heatter's Cookies, 1997, Csder Books; Th$ Christmas Cookie Book by Judy Kniot nd Barbara Marks, 1990, Time-Life Books.) inch balls, place 2 inches apart pn ungreased cookie sheets. Stimp 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. x" 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. Florentines 2 cups semi-sweet chocolate chips cup butter 2 cups quick oatmeal, : uncooked '., '. 1 cup sugar cup flour ,Vv lA cup light com syrup lA cup milk 1 teaspoon vanilla V teaspoon salt Preheat oven to 375. Melt butter in medium saucepan; "remove from heat. Stir in oats, Sugar, 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 3V6 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 cookies. ..'; ed. Spread evenly over top of brownie mixture. Bake at 350 for 35 to 40 minutes or until set Note: Do not overbake. Place on cooling rack and run spatula around edge of pan to loosen. Cool completely on rack before slicing. Cut into 2-by-l Vi-inch bars. Add a strawberry half to each top to decorate. Makes approximately 2 dozen bars. 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 Vt cup butter, softened 2 ounces almond paste V2 cup sugar 1 egg V2 teaspoon almond extract V teaspoon salt 1 cup flour Cream almond paste into butter by hand or with mixer. Cream in sugar. Stir in egg and almond extract. 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- 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 Vt cup butter or margarine, softened 1 cup sugar legg 1 tablespoon vanilla 2 cups flour 1 teaspoon baking powder V teaspoon salt For filling: Vi cup raspberry Jam 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 V-inch thick and place 2 inches apart on greased cookie sheets. Bake at 375 for 8 to 10 minutes. Cool on racks. Note: For ease in cutting, the dough can be frozen. Makes about 2V4 dozen 1 tablespoon water 1 teaspoon vanilla 2 eggs IV2 cups all-purpose flour Vs cup unsweetened cocoa powder V2 teaspoon salt lA 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 3A cup granulated sugar 1 teaspoon vanilla Strawberries, cut In half, for garnish Preheat oven to 350 and 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 Christian 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 cov-'. ered 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 jone kind of cookie, and the recipe for it. Each person then takes pome the same number of cookies "he brought, all of different varieties. ; "A lot of times, you get a story ;about how their grandmother made this cookie, or a family histo-.'ry. 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. Love tortes 1 y cup all-purpose flour VA cup rolled oats 1 cup brown sugar l2 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 be coarse. (Baker's tip: Use your hands for this process.) In a heavy pan over medium -r.n 4- Fresh Fish & Seafood Gourmet Marketplace Celebrating Our 15th Year! Specialty Food. j Wholesalers I - Ketail NEW ARRIVAL! Pecan crescents 22 cups butter IVi cups unsifted confectioner's sugar VA teaspoon vanilla 3 tablespoons almond extract 6V4 cups sifted all-purpose flour 33A 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 sugar over them or roll gently in pan of confectioner's sugar. Makes 6 dozen. Chocolate cheesecake bars For the brownie bottom: IV2 cups firmly packed light brown sugar cups vegetable shortening or butter G Pkctto Tfteet... of DDrilC4CT. t: .. : . rn I-.. uRLrtRrnji. unjoy one oj li omeicucs LUNCH: select Irani a anetv ol J w j and much more DINNER: Excellent gourmet dinners with nightly and weekend in a and relaxed . I ueucious ice oreams & desserts rrom Italy I All Sizes, Call Uel Live Maine Lobsters Shrimp Langostino Clams grease a 13-by-9-inch baking pan Place cooling rack on countertop. For brownies, place brown sugar, shortening, water and vanil la in large bowl. Beat at medium speed until well blended. Add eggs and beat well. Combine flour, co coa, 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. tor topping, place cream cheese, eggs, granulated sugar and vanilla in medium bowl. Beat at medium speed until well blend The Vltuxto Qit I"N It t Oysters Fresh Fish Dell Meats Cheese From Around The World Full Line of Smoked Fish Caspian Caviar & Stone Crabs! PONT FORGET STONE CRABS! SPECIAL: SALMON FILLET T9' OUb W. Mango St. tW corner of Ocean Ave. & US 1 Lantana Center Visit our European-Stuje Cafe and Enjou, Ihc Finest Continental Cuisine CAFE RESTAURANT BAR SUSHI BAR 0CEANFR0NT DINING Sample Our New Menu Items Casual, Friendlu, atmosphere. Peter's Bene - Shrimp, Artichoke Hearts .1 & Asparagus With Tomato Tarragon Hollandaise Thick Sliced French Toast Stuffed with , r-Nr l"-rr Dr-r"r ao P K Arc-t-rirrr? fhAOea 6 SOUTH OCEAN BOULEVARD DELRAY BEACH ?' 1 ! SOUTHWEST CORNER OF ATLANTIC AVENUE A1A 278-7878 Go nuts and make pie OPEN 7 DAYS: Breakfast, Lunch and Dinner from 7 am to 10 pm 225 E. OCEAN AVE. LAMTAN 588-7495 I M a. V Prepared Food 4 Salads 'wcoupon exp. Pec. 12, 1997 (561)535-2110, -i'.'' 'V -i u .ifl from a chocolate bar Polly's almond cookies 6 cups flour IV2 cups shortening IV2 cups butter 3 teaspoons salt 2V 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 2M!-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. and bake for 17 minutes. Cool 10 minutes. Leave oven on. Place Snickers pieces on top of fudge layer. To make the cream cheese layer, mix together cream cheese, xk cup sugar, 1 large egg and 1 teaspoon vanilla extract in a small bowl; spread on top of the Snickers bars. Bake 15 minutes longer. Drizzle with topping and chill. CRUST: Mix together IV2 cups graham cracker crumbs, 1 tablespoon sugar and 6 tablespoons unsalted butter. Press onto the bottom and up the sides of a pie pan. TOPPING: Stir 2 ounces of milk chocolate and 2 tablespoons whipping cream together in a small saucepan over low heat until chocolate is melted and blended. Easy Snickers bar pie 8 ounces cream cheese, softened IV2 cups confectioners' sugar Vi cup peanut butter, creamy or chunky 5 regular-size Snickers, chopped 16 ounces frozen whipped topping, thawed 2 (6-ounce) prepared chocolate or graham cracker crusts In large mixing bowl, beat cream cheese, confectioners' sugar and peanut butter until creamy. Stir in chopped Snickers. Gently fold in whipped topping just until mixed. Pour into crusts and refrigerate overnight. Makes 2 pies or 16 servings. s3 t From Amllyville, Long Island. Elegant dining without the elegant price - ft The Dallas Morning News Here are two versions of an all-time favorite: Snickers Pie. The first is creamy, chewy and layered like strata; the second is a Lordy-I-forgot-the-party-tomorrow one. Snickers pie Crust (recipe follows) V2 cup unsalted butter, cut into 8 pieces 4 ounces semlsweet chocolate, chopped 1 ounce unsweetened : chocolate, chopped V2 cup plus 3 cup sugar (divided use) 2 large eggs (divided use) EARLY DINNER SPECIAL 129cLpkte MONDAY" - FRIDAY 5PM TO 6 PM . or create your own overstulled inriwir he jj specials Ssrdm you tinea 1951 for Thanksgiving Day. nuuns: WON.- FBI. S pm 1:30 pm SAT. 5 pm 10:30 pm suN.spm-opm Private Functions Available CATCH US ON IDE IT COMPLETE DINNER $1795 7 DAYS $3.00 OFF MONDAY THRU THURSDAY AND FRIDAY & SUNDAY TIL 6:30PM, WITH THIS AD Garlic Bread & Crisp Green Salad Minestrone or Melon and Prosciutto (select one) Penne wTomato, Meat or Marinara Sauce (select one) f Eggplant Parmigiana Chicken Cutlet Parmigiana Boneless Chicken Cacciatore Scallopini of Chicken Breast Scallopini of Veal Filet Frances Chicken Shoemaker (select one) Coffee Dessert The area's best-selling local marketplace has gone global. The Post's classified ads are now on the Internet Place your ad on the 'Net and reach out to a marketplace of millions. 1 large egg yolk i 2 teaspoons vanilla extract (divided use) 6 tablespoons flour y teaspoon baking powder . ; Vs teaspoon salt 2 cups Snickers bars, broken ; ' : " ; Into Va-lnch pieces (about "ll ounces of candy) ' 10 ounces cream cheese Topping (recipe follows) ! Preheat oven to 350. Make the crust and bake for 5 minutes. ; Leave oven on. ; For the fudge layer, melt but- ter with the chocolate in a sauce-t pan over low heat until smooth. Set aside to cool. In a medium mixing bowl, beat together Vz cup sugar and 1 large egg plus egg yolk. Add 1 teaspoon vanilla extract and cooled chocolate. In an- ; other bowl, sift together flour, baking powde and salt, and add to chocolate mixture. Pour into crust Beach Ibst Sow accepting reservations fr ziui n. noerai nwj., Boci Raton f (Located In the Ramada Hotel) 561-447-4498 Reservations Recommended Palm Beach Post Classifieds 820-4343 800 392-7023 i A ni i rf 'Ti lb ti i r r

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