So glad the snow storm we had in later December and early January is in the past.
At our January Ikebana meeting one of the members, Yvonne Yole, brought a plate of her Christmas baking since she was unable to entertain as usual due to the snow condition. One square caught my eye with the red cherries and thought it would be very appropriate for Valentine’s Day. I remember making this recipe four decades ago.
This is a very pretty, delicious square.
3/4 cup margarine
1/2 cup brown sugar
1 1/2 cups flour
Mix together well and pat into 9 x13 inch pan
Bake 20 minutes in 350 degree for 20 minutes and cool.
Sprinkle 2 regular gelatin packets in 1/2 cup cold water and stand.
In double boiler, bring 1/2 cup hot water and 2 cups white sugar to boil
and stir for 2 minutes.
Add the softened gelatin and stir till blended.
Pour into mixmaster bowl and mix for 20 minutes until stiff.
Add: 1/2 cup maraschino cherries, chopped
1/2 teaspoon almond extract
1 cup fine coconut
Few drops of red food color to turn it pink .
Spread it over base and refrigerate. Cut with wet knife.
I finally emptied the freezer of my Christmas bakings and have tried some new recipes.
MOCHA NUT BALLS
These cookies are so addictive and so easy to make.
1 cup butter, softened
1/2 cup sugar
2 tsp. vanilla extract
1-3/4 cups all purpose flour
1/3 cup baking cocoa
1 Tbsp. instant coffee granules
1 cup finely chopped pecans or walnuts
In a large bowl, cream butter and sugar until light and fluffy
Beat in vanilla. Combine the flour, cocoa and coffee granules
Gradually add to creamed mixture and mix well.
Stir in pecans. Roll into 1-inch balls
Place 2 inch apart on ungreased baking sheet.
Bake at 325 degree for 14 – 16 minutes or until firm.
Cool on pans for 1-2 minutes before removing to wire racks.
Roll warm cookies in confectioners’ sugar.
Yield; 4 1/2 dozen
TIP: To ensure that all your cookies are the same size for even baking,
use a 1-inch cookie scoop.
LEMON LOVERS COOKIES
These light cookies will melt in your mouth–just the
right sweet with a cup of coffee or tea.
3/4 cup butter, softened
3 Tbsp. sugar
2 tsp. lemon juice
1-1/4 cups all purpose flour
1/2 cup cornstarch
1 tsp. grated lemon peel
1/4 cup butter, softened
1 cup confectioners’ sugar
2 tsp. lemon juice
1 tsp. grated lemon peel.
In a small bowl, cream butter and sugar until light and fluffy. Beat in lemon juice.
Combine the flour, cornstarch and lemon peel; gradually add to creamed mixture and mix well.
Shape into a 1-1/2 inch roll, wrap in plastic wrap.
Refrigerate for 1 hour or until firm
Unwrap and cut into 1/4 inch slices.
Place 2 inches apart on ungreased baking sheet.
Bake at 350 degree for 8-10 minutes or until edges are golden brown.
Cool completely on pans on wire racks.
In a small bowl, beat butter until fluffy
Add the confectioners’ sugar, lemon juice and peel, beat until smooth.
Spread over cooled cookies; sprinkle with additional lemon peel if desired.
Let stand until set. Store in an airtight container.
Yield: 3 dozen
HAPPY VALENTINES DAY!