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Sunday, December 17, 2006 ORANGE COOKIES
2 Cups Sugar
1 Cup Shortening (Butter flavored Crisco works best)
2 Eggs
1 Cup Sour Milk (Add a little vinegar to milk)
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
4 Cups Flour
1 Whole Orange
First, add a little vinegar to milk. I usually just add a teaspoon. Let this set while you are combining the other ingredients.
To add the orange to your recipe, you will need to grind, cut or smash. You can remove the seeds and use a food processor. It is good to peel the orange and remove any extra large portions of the white skin and of course the seeds. You will need to use all of the orange including the rind.
Combine in a large bowl the sugar and shortening mixing until creamy. Beat the eggs and add them to the creamy mixture and continue to mix or stir until blended well. Add the orange that you grinded up.
In another bowl add flour, baking powder and baking soda.
Alternate adding a little of flour mixture and then add a little sour milk to the creamy mixture while blending all ingredients. Continue alternating until all of flour mixture and all of milk have been added and all ingredients are well blended.
Use a clean teaspoon to scoop the dough onto the ungreased cookie sheet creating small heaps. Bake at 350 degrees for 15 minutes. Keep a close watch and do not over bake.
ORANGE ICING
It is best to add orange flavoring to your icing. You can use orange juice but this will make more of a glaze rather than an icing.
For a basic powder sugar icing, add a teaspoon of butter/margarine, a tablespoon of milk and your flavoring to a bowl. Begin stiring in powder sugar until you reach the consistancy that you want.
Labels: recipes
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Saturday, December 16, 2006 BUCKEYES2 Sticks Margarine
1 16oz. Jar Peanut Butter (Jiffy or Peter Pan)
1 16oz. Bag of Powder Sugar
Chocolate for melting
(Semi Sweet Chocolate Chips works great with crisco)
Before you begin, have some cookie sheets ready and make plenty of room. You will most likely want to store these in your refrigerator or a cool place. The best way to keep them is in candy tins or sealable containers. It is also a good idea to seperate your layers of candy with wax paper.
In a large bowl combine your margarine and peanut butter. Here are a couple hints. Use a really good tasting peanut butter. Some brands will not have the flavor or may be too greasy. Also, at this point if you use your electic mixture to mix these ingredients creamy, the candies will look and taste much better.
Now add your powder sugar. This will begin to stiffin your candy. Once everything is combined well, begin forming small balls and place the balls on a cookie sheet or wax paper.
At this point I like to use a cookie sheet and when I have a full one ready with my shaped balls, I can place this in the refrigerator until I am ready to cover with the chocolate.
You can use any kind of chocolate that you like best. I have used different kinds and for taste, I like the chocolate chips. You can melt your chocolate on the cook stove over medium to low heat in a double boiler. One way to achieve this is with two kettles, one a little smaller than the other. Add water to the larger kettle and the chocolate goes into the smallest kettle. Now place your smaller kettle into the larger.
You can also melt your chocolate in a microwave oven. Make sure to use a microwave safe dish and be aware, the chocolate will be hot.
Add a little crisco to your chocolate when melting. A good measure is begin with half a bag of chocolate chips and 1 tablespoon of crisco. The crisco will not disturb the taste. It does a few things for your candy. It will thin your chocolate, add shine and help to keep it firmly set.
The dipping is messing. The method that works best for me is using two forks to handle the ball and dip it about 3/4 of the way. You want to leave a small spot of the candy ball uncovered. This is what makes the candy look like a buckeye. Add your chocolate covered candy to a clean cookie sheet or wax paper. They set quick and you can then add them to your container of choice and keep in a cool place.
Depending on the size that you make your balls when rolling, you may get 100 - 150 pieces out of one recipe.
Labels: recipes
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Friday, December 15, 2006 P E R V E R S E .scarce, infrequent
abundant within
drifting, yearning
not giving in
ashamed, merciful
no apologies made
laughter, loving
taken in trade
paradox, puzzle
my soul is perverse
truth, confusion
soul lost, soul cursed
Copyright 2006
Cynthia Jones
Labels: poetry
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Thursday, December 14, 2006 WALDORF SALAD2 Cups Diced Apples
1 Cup Diced Celery
1/3 Cups Walnuts
Mini Marshmallows
Machino Cherries
Seedless Grapes
Salad Dressing (recipe below)
SALAD DRESSING
1/2 Cup Mayo (Miracle Whip is best)
2 Tablespoons Orange Juice
A Pinch of Salt
A Dash of Paparika
1/4 Cup Whip Cream
You do not need to peel your apples. It will look nice and taste great either way. The most important thing is dicing them to a nice small chunk and do the same with your celery, getting it diced really small. It works best if you slice your grapes in half. The amount of marshmallows, cherries and grapes is really up to you. In fact you can get very creative with this recipe, changing ingredients and their amounts.
After you get your salad prepared, mix up the dressing and add to your other ingredients, combining all together. I suggest making this a day before serving. This time in the refrigerator allows the tastes to combine and to compliment each other.
Labels: recipes
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