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Country Cooking

December 20, 2012

by Dorothy Bloemendaal
Cherry Truffle Squares

Crust: l roll Pillsbury« refrigerated sugar cookies

Filling: 1/3 cup semisweet chocolate chips

1/4 cup butter

1/4 cup unsweetened cocoa

3 tablespoon light corn syrup

l tablespoon milk

2 cups powdered sugar

l (10 oz.) jar maraschino cherries (about 30 cherries), drained, chopped

Topping: l cup white vanilla chips

2 tablespoons shortening

Garnish, if desired: Chocolate shavings or curls

Heat oven to 350║. Cut cookie dough in half crosswise. Cut each section in half lengthwise. With floured fingers, press dough in bottom on ungreased 9 x 13 inch pan to form base. Bake for 12 to 16 minutes or until light golden brown. Cool 45 minutes or until completely cool.

Combine chocolate chips and butter. Microwave on HIGH for 1 to 2 minutes, stirring every 30 seconds until melted and smooth. Add cocoa, corn syrup and milk; blend well. Add powdered sugar; mix until smooth. Press mixture over cooled crust. Top with cherries; gently press into filling.

In small microwave-safe bowl; combine vanilla chips and shortening. Microwave on HIGH for 30 seconds. Stir; continue until chips are melted and can be stirred smooth. Spoon and spread over filling. Refrigerate 20 minutes or until set. Cut into squares or diamond-shaped pieces. Garnish each with chocolate shavings. 48 bars.

Salted Caramel Macaroons

l can sweetened condensed milk

l jar caramel ice cream topping

l cup all purpose flour

l l/4 teaspoons sea salt

2 bag (14 oz.) each shredded coconut

1 1/2 cup chopped pecans

1 cup semi-sweet chocolate baking chips

Heat oven to 325║. Line 2 large cookie sheets with parchment paper, spray with cooking spray. Combine condensed milk, caramel topping, flour and 3/4 teaspoon of the sea salt; mix well. Stir in coconut, pecans and chocolate chips until well mixed. Drop dough by rounded tablespoonfuls l inch apart onto cookie sheets. Lightly sprinkle tops with remaining 1/2 teaspoon sea salt. Bake 15 to 25 minutes or until golden brown. Immediately remove from cookie sheets to cooling racks. Store in airtight container.

Sweet and Zesty Meatballs with Peppers

Meatballs:

1 1/2 pounds lean ground turkey

1/2 cup finely chopped onion

1/3 cup plain bread crumbs

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/8 teaspoon pepper

l egg, slightly beaten

Sauce:

1/2 cup grape jelly

3/4 cup chili sauce

l medium green bell pepper, cut into l inch pieces

l medium red bell pepper, cut into l inch pieces

l medium yellow bell pepper, cut into l inch pieces

Heat oven to 375║. Combine all meatball ingredients; blend well. Shape into l inch balls; place in ungreased baking pan. Bake 25 to 30 minutes or until browned and thoroughly cooked. Meanwhile, in large saucepan, combine grape jelly and chili sauce; mix well. Bring sauce to a boil over medium heat. Add meatballs and bell peppers. Reduce heat; simmer 5 minutes stirring occasionally. Serve warm. 60 meatballs; 30 servings.



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