Rural Missouri - December 2012 - (Page 25)

Santa’s Favorite Date Nut Loaf 1 cup boiling water 8 ounces dates, chopped 2 tablespoons butter 3/4 cup sugar 1/4 cup brown sugar 1 large egg 2-1/4 cups ﬂour 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup chopped slivered almonds or chopped walnuts (optional) Grease a 9-by-5-by-3-inch loaf pan with non-stick cooking spray. Pour boiling water over dates in a medium bowl; add butter and set aside. With a mixer, beat sugars and egg until light. In another bowl, combine the ﬂour, baking powder and salt. Add dry mixture to the sugar mixture, alternating with the date and water mixture. Stir in chopped nuts, if desired. Bake at 325 degrees for 45 to 55 minutes, or until a wooden toothpick inserted in center comes out clean. Be careful not to overbake. Party Cheese Ball 2 packages (8 ounces each) cream cheese, softened to nearly room temperature 8 ounces sharp cheddar cheese, shredded 1 tablespoon onion, ﬁnely chopped 1 tablespoon diced pimientos, well drained 2 ounces dried beef, ﬁnely chopped 1 tablespoon red or green pepper, diced 1/4 cup crushed pineapple, well drained 2 teaspoons Worcestershire sauce 1/4 teaspoon garlic powder 1 teaspoon lemon juice Pecans, toasted* and chopped Assorted crackers or celery sticks In a large bowl, combine the cream cheese, cheddar cheese, onion, pimientos, dried beef, red or green pepper, crushed pineapple, Worcestershire sauce, garlic powder and lemon juice. Shape mixture into two balls and roll in chopped pecans. Cover and chill well. Remove from the refrigerator 15 minutes before serving. Serve with crackers or celery sticks. * To toast pecans, spread pecans on cookie sheet and bake at 350 degrees for 4 to 5 minutes. Twelve Days of Christmas Stollen 1 package (1/4 ounce) active dry yeast 1/4 cup warm water (110 degrees) 1 cup milk, scalded (heated to 180 degrees) 1/2 cup butter, room temperature 1/4 cup sugar 1 teaspoon salt 1 teaspoon cardamom 4 to 4-1/2 cups ﬂour, divided 1 egg, slightly beaten 3/4 cup raisins 1/2 cup candied fruit (such as pineapple or apricots) 2 teaspoons orange peel, grated 1 teaspoon lemon peel, grated 1/2 cup nuts of choice, chopped Powdered sugar In a medium bowl, soften yeast in 1/4 cup warm water. Cover with plastic wrap and let set approximately 20 minutes until the mixture is foamy. In a large bowl, combine the warm scalded milk, butter, sugar, salt and cardamom; let cool to lukewarm. When cool, mix in 2 cups of ﬂour and beat well. Add yeast mixture and egg, beating well. Stir in raisins, candied fruit, orange zest, lemon zest and nuts. Add enough additional ﬂour to make a soft, but not sticky, dough. Then, on a ﬂoured surface, knead the dough until smooth, approximately 8 to 10 minutes. Lightly oil a large bowl. Add dough to bowl, turning to coat entire surface. Let rise until doubled, approximately 1-1/2 to 2 hours (depending on the temperature of your room). Preheat oven to 375 degrees. Grease a large heavy baking sheet. After the dough has risen, punch it down and place onto a lightly ﬂoured surface. Divide the dough into 2 large pieces. Cover and let rest for 10 minutes. Roll each dough piece into a 10-by-6-inch rectangle and fold in half lengthwise to within 1 inch of the opposite side. Place dough on baking sheet, cover and let rise again until almost doubled, approximately 1 hour. After dough has risen, bake 20 to 30 minutes or until golden brown. Remove from oven and transfer to wire rack and cool slightly. While still warm, sprinkle powdered sugar over the top of the stollen. Serve warm or at room temperature. Just-Be-Claus Walnut Fudge 4 ounces unsweetened chocolate, chopped 1-1/4 cups milk 3 cups sugar 2 tablespoons light corn syrup 1/8 teaspoon salt 1/4 cup butter 1 teaspoon vanilla extract 1/2 cup walnuts, chopped (optional) In a saucepan, heat the chocolate and milk on low, stirring until it’s melted. Add the sugar, corn syrup and salt; heat to the softball stage (236 degrees). Add the butter and pour into a mixer bowl to cool. Add the vanilla and beat with a paddle until it starts to lighten, then quickly add the nuts. Continue beating on low until the fudge loses its gloss and thickens. Pour into a greased 9-by-9inch pan and spread evenly. Let cool then cut into 1-inch cubes. Tips for making great fudge: • Don’t scrape down the sides of the pan while cooking; this can make the fudge grainy. • Follow the recipe exactly. If a recipe calls for a certain type of chocolate chip, use it. Different brands of chocolates have different cocoa ratios. • Line your pan with foil or waxed paper and then spray the lining with non-stick cooking spray. This will make the fudge much easier to remove from the pan. • Use a candy thermometer to measure temperatures exactly. You’ll never be able to forget the taste of a burnt batch of fudge! For more delicious recipes, search the archives on our website at www.ruralmissouri.coop/hearthandhome. DECEMBER 2012 25 http://www.ruralmissouri.coop/hearthandhome

Table of Contents for the Digital Edition of Rural Missouri - December 2012

Rural Missouri - December 2012
Table of Contents
Comments
Columns
Faith in fruitcakes
Best of rural Missouri
Pursuing dreams
Outdoors
Out of the Way Eats
Beauty from math and metal
Spreading the Masonic message
Hearth and Home
Rooted in Missouri
Marketplace
Around Missouri
Neighbors
Just4Kids

Rural Missouri - December 2012