Rural Missouri - December 2022 - 41

Toffee Graham Crackers
Golden Rubies Fruitcake
1 stick unsalted butter
3/4 cup sugar
1/2 cup light brown sugar, packed
1/2 teaspoon kosher salt
2 tablespoons water
1 teaspoon vanilla
4 teaspoons baking soda
4 ounces bittersweet chocolate, melted
1/2 cup unsalted almonds, slivered
1/4 cup sunfl ower seeds
1/2 teaspoon large fl ake sea salt
Lightly coat a large rimmed baking sheet with nonstick
spray. Combine butter, granulated and brown sugars, kosher
salt and water in a large heavy saucepan fi tted with
candy thermometer. Cook over medium-high heat, swirling
pan occasionally, until thermometer registers 300 degrees
(toffee should be a deep golden brown), about 7 to 9 minutes.
Remove
toffee from heat and carefully stir in vanilla.
Sprinkle baking soda evenly over surface and stir just until
incorporated (be careful not to overmix). Quickly scrape
mixture onto prepared baking sheet and tilt from side to
side to spread mixture slightly; let cool for 10 minutes.
Drizzle chocolate over toffee and spread evenly with a
rubber spatula or large metal spoon. Scatter nuts and seeds
over top, then sprinkle with sea salt. Let sit until chocolate
is fi rm, at least 2 hours. Break into large pieces when cool.
Ginger Kringle Cookies
3/4 cup dark brown sugar, packed
1 stick butter, room temperature (no substitute)
1 large egg
1/4 cup molasses
2 2/3 cups fl our
2 teaspoons ground ginger
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
Cream brown sugar and butter in large bowl with electric
mixer. Add the egg and molasses; mix well.
Place dry ingredients in large bowl. Stir to combine.
Add dry ingredients to creamed mixture. Mix by hand. Roll
out on well-fl oured surface to less than 1/4-inch thick and
cut into desired shapes with cookie cutters.
Bake on sprayed cookie sheet at 350 degrees for 10
to 14 minutes. Remove to wire rack to cool. Decorate as
desired.
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This month's online extra recipe:
Ambrosia Bars
DECEMBER 2022 | RURALMISSOURI.COOP 41
2 cups fl our plus 1 tablespoon fl our, divided
2 teaspoons baking powder
1 teaspoon salt
2 cups English walnuts, toasted, coarsely chopped
1/2 cup golden raisins,
1 cup dried cranberries, soaked in warm water for 15
minutes, then well drained
1 cup dried apricots, soaked in warm water for 15 minutes,
then well drained
1 cup sugar
1 cup unsalted butter, softened
5 large eggs
1/2 cup brandy or apple juice
1 tablespoon vanilla
3/4 cup English walnut halves
1/2 cup apple jelly or apricot jam for topping, if desired
Extra powdered sugar for garnish
Heat oven to 325 degrees and grease a 9-inch Bundt pan.
In a bowl, whisk together 2 cups fl our, baking powder
and salt; set aside.
In a larger covered container, shake together walnuts,
raisins, cranberries, apricots and 1 tablespoon fl our to coat;
set aside.
In a large mixing bowl, beat sugar and butter on low
speed until blended, then beat on high speed 2 minutes.
On low speed, beat in eggs, brandy (or apple juice) and
vanilla to the fl our, baking powder and salt mixture, until
well blended.
Stir in fruit and nut mixture, then spoon batter into prepared
pan. Top with walnut halves and bake about 60 to 70
minutes or until a wooden pick inserted in center comes out
clean. Do not overbake.
Remove from oven and cool in pan for 10 minutes, then
invert cake onto wire rack. Cool completely, then melt apple
jelly or apricot jam and brush over top of cake, if desired, or
simply dust with powdered sugar.
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Rural Missouri - December 2022

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