Archive for December, 2006
Sugar 2/3 cup
Softened butter 1 cup
Egg (large) 1number
Vanilla 2 teaspoons
Mint extract 1/4 teaspoon
Flour (all purpose) 2 1/4 cups
Required quantity of food colouring (green)
Hershey’s Kisses 60
Method of Preparation
Pre heat the oven to reach 400F. Add sugar, butter, salt, egg, mint and vanilla
Extract to a large mixer bowl. At medium speed beat thoroughly, duly scrapping the sides of the bowl at often intervals. Beat till you get the mixture fluffy and light. At normal beating, you can get a fluffy and light mixture in 2 to 3 minutes.
Now add the flour. Again beat with medium speed, scrapping the sides of the bowl often, for 2 to 3 minutes to get a well-mixed contents. Now add the green food colouring and mix well. Add only such quantity to get the desired colour.
If you end up with loose or too soft dough, then keep the dough in refrigerator for some time (usually 30 to 40 minutes) till you get a firm dough for making cookies easily. Use cookie press for making cookies. Using dough, make desired shapes and spread them 1 inch apart on cookie sheets.
Bake for 7 to 8 minutes till you get light brown edges. Remove cookies from oven and place Hershey’s kiss on each cookie
2/3 cup chicken fat and butter
2 pounds mushrooms, sliced ? cup flour
2 cups hot chicken stock
3 cups hot milk
4 cups diced cooked chicken
pepper onion juice Melt fat and add mushrooms. Cover and cook over low heat 3 minutes. Stir in flour and when well blended add chicken stock and milk gradually as sauce thickens. Add chicken and season with salt, pepper and onion juice, if desired. Heat thoroughly, and serve in ring of mashed potatoes or boiled rice. Yield: 12 servings. Note: A 5-pound fowl or roaster will yield about 4 cups diced chicken. After the chicken is tender, drain. Chill stock and remove fat for use in sauce.
Eggs (medium size) 4 numbers
Sugar 2 cups
Butter 3/4 cup
Flour 4 tablespoons
Baking powder 1 teaspoon
Powdered sugar 1/3 cups
Flour 1 cups
Lemon juice 6 tablespoons
Method of Preparation
Add one and a half cups flour, butter and powdered sugar in a bowl and cream together to make it a paste. Pour the mixture in a 13x9x2 inch glass-baking pan and pat it evenly. At 350 F or 325 F, bake the content for 18 minutes.
Add all the rest of the left out ingredients to a bowl and beat thoroughly. Pour the mixture over the crust of the already baked item. Do one additional baking for 25 minutes. Let the baked item cool. Now sprinkle with the powdered sugar and serve.
Children’s parties are usually planned to celebrate a birthday or a holiday. This calls for appropriate decorations for the table, favors and place cards. Novelty of this sort is of far greater interest to the young fry than is variety in food. In fact, children are generally conservative in their tastes and enjoy best the foods to which they are accustomed.
A “party,” to the very young child, is a pretty standard affair: ice cream and candy, birthday cake with candles, and a beverage. However, a “sit-down” supper of two courses has found favor even for the two- to six- or eight-year group. Many mothers have found that the mid-afternoon refreshments interfere with naps as well as meal schedules, and so they plan a light supper which follows rather than precedes the party games and activities.
The main course is often limited to sandwiches, as the children have usually had their main meal at noon. Favorite sandwich fillings are chicken, chopped egg, peanut butter, cream cheese and jelly. The traditional second course, the “real party,” follows. It is well to remember that very young children, while they love to see the birthday cake ablaze with candles, seldom do more than nibble at it. Cut the portions very small, and if possible cut an inner circle first using a sharp pointed knife held vertically.
Another practical and acceptable idea is to reserve the cake for the grownups (after the candles have been blown out) and serve small colorfully-iced cup cakes to the small fry. For older children (eight to twelve) it is a good plan when serving supper to start the meal as soon as the children have assembled, especially if both boys and girls are invited, and set the hour of the party with this in mind. Food that is easy for the children to handle and which does not have to be cut is the practical choice. A typical menu will consist of creamed chicken or turkey in a ring of rice or mashed potatoes, or accompanied by stuffed baked potatoes, and peas, which seem to be the one vegetable which every child likes. The plates should be filled in the kitchen.
Rolls or bread and butter sandwiches, and a glass (or even better a mug) of milk at each place will complete the course. The second course will almost invariably be ice cream, which remains the party choice, with vanilla the favorite flavor. Novelty may be supplied by serving fancy individual molds or by decorating balls or blocks of ice cream according to the event that is being celebrated. A tiny flag for Fourth of July, a Christmas tree for that holiday, a witch’s cap in the form of an ice cream cone, are examples of simple decorations. For a birthday party, the ice cream may be sprinkled with chocolate shot or colored sugar.
With the dessert there will be cookies of fancy shapes or small decorated sponge cakes. For the birthday party, there will be the large cake, frosted and simply but gaily garnished with the child’s name plus “Happy Birthday.” This sometimes serves as the central decoration of the table where it may be admired until dessert time. While young guests will be much more impressed by a brightly-colored paper tablecloth than by one of the finest linen, mothers often prefer to use a heavier cloth that will remain more firmly in place. Cloth napkins, rather than paper, offer better protection to party dresses. Place cards and favors can be relied upon to furnish the color which the children love.
Eggs (separated) 6 numbers
Lemons (small) 2
Vanilla Extract teaspoon
Almonds (chopped) 1 cup
Sugar 1 cup
Sugar (powdered) for sprinkling
Method of Preparation
Put whole lemons in sufficient quantity of water and boil for two hours. After cooling, remove seeds and get the lemons chopped into very small bits.
Heat the oven and bring it to 350F. Add egg yolks in a container and beat vigorously till frothy. Add sugar in small quantity slowly. Add almonds and chopped lemon to the mixture. Separately beat egg white till it become stiff. Add the stiff egg white to the egg-yolk mixture in a folding fashion.
Take a 9 x 13″ cake pan and grease it properly. Pour the prepared mixture into pan and bake lightly till brown or approximately for forty minutes.
Exercise caution not to over bake and keep a close watch by checking frequently. Use a wooden pick for checking the cooking completeness.
When the cake is cooked, the wooden pick will come out clean without any mixture attached to it. Cut into three inch strips when cool and sprinkle with powdered sugar.
Your Italian Tea Cakes are ready now!
Mix and sift flour and baking powder. Cream butter or margarine, add sugar slowly, and cream until fluffy. Stir in well-beaten egg. Add sifted dry ingredients, blend well and chill. Roll ?-inch thick on lightly floured board. Cut in desired fancy shapes. Brush tops with egg white diluted with water and sprinkle with sugared cinnamon. Split the almonds and arrange 3 halves on each tart at equal distances. Bake on ungreased sheet in moderately hot oven (425 F.) 8 minutes. Yield: 10-12 dozen small tarts.