The Palm Beach Post from West Palm Beach, Florida on December 4, 1997 · Page 295
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December 4, 1997

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The Palm Beach Post from West Palm Beach, Florida · Page 295

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West Palm Beach, Florida
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Thursday, December 4, 1997
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Page 295
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THE PALM BEACH POST THURSDAY, DECEMBER 4, 1997 5FN N V77 CHINA TEA GARDEN Holiday cookies great food for fund-raisers RESTAURANT Boston Mandarin Szechuan Cuisine AU-U-Can-Eat Buffet $95 -THIS MONTH'S SPECIALS- Fresh Salmon, Shrimp Cocktail, Mussels, Shrimp wLohster Sauce, Szechuan Shrimp and Many Others 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.) 1- UMk (Above items dinner Dinner Happy Hour Nightly 4:30 to Jupiter Square, 103 -r Full IS buffet onlv. selections may vary! Menu Availabl 6:00pm & 8:00 to 10:00 pra- 2 for fa South US Hwy One, B-5 S.E. Comer of Indiantown Road & US 1 747-6944 2 cups quick oatmeal, uncooked 1 cup sugar cup flour V4 cup light corn syrup V4 cup milk 1 teaspoon vanilla V4 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 3'2 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 Outdoor Cafe Air Conditioned Full Breakfast Menu Homemade Soups Sandwiches served on Freshly Baked Bread Milkshakes, Beer & Wine Men f laru Sun 7am-1 lam Buy 1 Breakfast & Receive the 2nd FREE. Coupon must be presented by 121097. 2nd breakfast must be of equal or lester value. DINE IN ONIY. CHASEWOOD PLAZA JUPITER i Next to Publix, 6240 W. Indiantown Rd. Buy one deli sandwich, chips, cofc urn, ana prciue ana retwvo ph com) of equal or lesser price FE. sect Cnnndt be combined with any other offer. Coupon mutt be presented by 1 21 097. PINE IN ONIY Mon.-Sot. 1 lam-2pm Mon.-Sat. 7:30-3:30 Sun. 7-1:30 Mastercard, visa, American Express, or major credit cards 0f,-tff !...( iii ijf a 4J'000x vetf-. ' J.. jt v-ismc kJt t m 1 7 iiui a isr trior t r tsi J H'm J Featuring a Full Line of: Sugar Free Products Kosher Products Low Calorie Dried Fruits & Nuts Raspberry swirl pinwheels V2 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 Vi-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 2V2 dozen cookies. Polly's almond cookies 6 cups flour lVa cups shortening lVa 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 2'2-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 Winch 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. r' Fat Free Products Gift Baskets & Box Chocolates Chocolate Roses Place Your Orders Gift Items Greeting Cards Now! Allow 4-5 Days for shipping. Freshlv Made to Order Gift Baskets for the Holidays A Sat 10am to 6pm and Nationwide PHONE 575-5310 FAX 575-64750 Delivery Available Off C milder Ui if J is '30 V Uld uixie Hwy Mon - Local Penna Plaza 12 blk North of Toney Pen 2aJ-tffT7 TO? r n k COOKIES tFrom 1FN -iso good because they're right out ipf the oven." Her favorites, almond butter cookies, are from a recipe that came with the cookie stamp to Z make them. "They're not as good as"my mom's, but I was so happy -lo find that recipe." I 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. C; "It's a fund-raiser for the church," said Lisa Barron, last Kyear's Walk organizer. "The wom-ren of the congregation bake the t cookies and bring in their cookies, Cand we set them all out on tables. cThen, people pay $5 for a cookie 1- tin and go through the line, filling f- the tin with whatever cookies they want." v 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 2; said. ; ' Susan McBrayer is hosting her ; first cookie exchange this year. jvHer 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 Hot it. Each person then takes I '; home the same number of cookies ; - she brought, all of different varieties. !v "A lot of times, you get a story 'r about how their grandmother ; made this cookie, or a family bistoury. It's nice," McBrayer said. ' Of course, sometimes the whole process can be a bit too labor-intensive, and people try to v'cut corners. ; ' , Penelope Morgan of Penelo-''pe'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 lithe exchange just got too busy to rbake the cookies," she said. In-1 stead 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 ;i group finally quit having an exchange. It was funny." r ; Here are recipes from some ; cookie bakers for your holiday tables. '" Love tortes 1V4 cup all-purpose flour l'A cup rolled oats 1 cup brown sugar Va teaspoon baking soda : Dash of salt 1 stick margarine or butter ': 10 ounces pitted dates '1 cup water ! V3 cup white sugar -; Sift together first 5 ingredi-l ents. 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 Try these " By Jan Norris Palm Beach Post Food Editor Punch things up this holiday season with a homemade eggnog or festive fruit concoction. With or without spirits, you can keep the party flowing without having a wealth of bottles in the kitchen. m.f!f,n Offer two types of I1UUUAY nunches for variety or one punch and one mulled ci- der, wine or eggnog. Freeze part of your punch ingredients, along with fresh fruit chunks, in one big ice mold or a bunch of little molds. Or for a festive color scheme, freeze whole cranberries and mint leaves in a holly-berry arrangement in a ring mold. This milky hot tea is popular in Middle Eastern countries and some parts of Europe. Tea's popularity in the United States is growing, and many teahouses feature this drink. Chai, or tea latte 1 quart whole milk 1 teaspoon ground cinnamon Va teaspoon ground cardamom 1 teaspoon ground almonds Va cup honey 1 quart water 8 teaspoons loose orange pekoe or other black tea In a large saucepan, combine milk, cinnamon, cardamom and almonds. Simmer for Vz hour, stirring occasionally. Add the honey kwd then immediately remove Pecan crescents 2Va cups butter l1 cups unsifted confectioner's sugar IV4 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 sugar over them or roll gently in pan of confectioner's sugar. Makes 6 dozen. 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 V3 cup unsweetened cocoa powder Va teaspoon salt V4 teaspoon baking soda 2 cups miniature semi-sweet chocolate chips For the topping: 11 ounces cream cheese (18- ounce and 1 3-ounce package), softened 2 eggs 34 cup granulated sugar 1 teaspoon vanilla Strawberries, cut in half, for garnish 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 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!2-inch bars. Add a strawberry half to each top to decorate. Makes approximately 2 dozen bars. Florentines 2 cups semi-sweet chocolate chips cup butter Raspberry balm wine 4 cups dry white wine V cup sugar Va cup brandy 1 pint raspberries Va cup lemon balm leaves see note Note: Make this two days ahead. Combine wine and sugar in a non-aluminum pot and bring to a boil. Remove from heat and immediately stir to dissolve sugar and cool to tepid. Put the raspberries and lemon balm in a large glass jar with a tight-fitting lid and pour the brandy and wine mixture over them. Steep in a cool, dark place for 2 days and filter before using. If desired, add a fresh sprig of lemon balm to the bottle as a decorative touch before serving. The wine will keep 3 months in the refrigerator. Makes 1 quart. Note: Lemon balm is an herb that grows readily in South Florida and is available wherever herb plants are sold. (Recipe from The Herbal Pantry by Emelie Tolley and Chris Mead, 1992, Clarkson Potter.) Southern wassail punch Va gallon apple cider, or apple Juice Va cup firmly packed brown sugar 1 3-ounce can frozen lemonade, thawed and undiluted 1 3-ounce can frozen orange juice, thawed and undiluted Rt-lttm Qtmm if&mft mm 4 - .1. GIUSEPPE'! OF BROOKLYN 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 V2 cup butter, softened 2 ounces almond paste Va cup sugar 1 egg 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. 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.' 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. Va tablespoon whole cloves Va tablespoon whole allspice 12 1-inch cinnamon sticks Orange or lemon slices, studded with cloves, for garnish Mix cider, sugar, lemonade and orange juice together in a large pot. Place the cloves and allspice in a cheesecloth bag; tie end and add to cider mixture. Cover the pot and simmer for 15 minutes. Remove and discard the spice bag. Ladle the hot punch into cups garnished with cinnamon stick. Makes 12 servings. Note: To add spirits, applejack brandy or rum would work in this recipe; add after cooking. (Recipe from Ideas for Entertaining from the African-American Kitchen by Angela Shelf Medearis, 1997, Dutton Books.) uavome My Favorite Muffins are baked with the finest natural ingredients, featuring Low-Fat, Fat-Free and Sugar Free. Choose from over 1 00 varieties . il Free Muffin! I W ith the fiurcWn 2mufjim. I Cannot atmbnwd u-ifh nther ttffcn Limiiimi'fwfiurcndw. Expim I2I89J T he Gardens M.lll .W liivl Ivtuwn S.'ir t Mao 8 0n E.11I1 Mn S,il H Vim. Sun. 10: ttun 625-3700 delicious holiday concoctions Wf.". J ' rw - jrl;' - -SUNDAY- NFL on Satellite - MONDAY - Monday Night Football FREE 12 Time Buffet - TUESDAY - 8 Ball Tournament In the Biz Drink Specials - WEDNESDAY - Karaoke with "Big V Pcev Ribs 1 Mile Street Pub & Grill Burgers Chicken Seafood Located in the' Bluffs - Jupiter North of Donald Ross on US 1 from heat. In a separate saucepan, boil 1 quart of water. Pour boiling water into a teapot with the tea. Steep for 5 minutes. Add the hot milk mixture to the tea in a ratio of 1 to 1. Pour back and forth between 2 containers to mix. Return the mixture to the teapot and strain before serving. Makes 6 to 8 servings. Cooked eggnog 10 large eggs 2V4 cups granulated sugar 2 cups half-and-half 2 cups heavy cream V4 teaspoon freshly grated nutmeg plus some for garnish 1 teaspoon pure vanilla extract V cup bourbon , A brandy 1 cup heavy cream for whipping In large, heavy-bottomed saucepan, beat together eggs and sugar. Stir in half-and-half. Cook over medium-low heat, stirring constantly until mixture is thick enough to coat a metal spoon with a thin film. Temperature should reach 160. Remove from heat. Stir in 2 cups cream, nutmeg, vanilla, bourbon and brandy. Cool, then cover and refrigerate until ready to serve. Just before serving, whip 1 cup heavy cream until stiff peaks form; fold the unsweetened whipped cream into the nog. Serve cold in punch cups; sprinkle surface with nutmeg. Makes about Vi gallon. (Recipe adapted from Emeril's Creole Christmas, 1997, Emeril Lagass, Morrow.) 694-1899 - THURSDAY - Ladies Night Free Domestic Draft, Well & House Wine Live Entertainment wGary Frost - FRIDAY - Happy Hour Buffet Live Entertainment with Hairpeace - SATURDAY - Live Entertainment with Hairpeace - ordering Exp 1214797 j 1231 "" Buy 1 Menu Item t xv a tut. m I Must present coupon TO SUBSCRIBE TO THE POST Call 820-4663 or (800) 654 - iSpAeT- .XHHIII I 'I ' " wrfien

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