Stories From Candyland (28 page)

⅔ cup chicken bouillon

2 tablespoons red wine

¼ teaspoon ginger

¼ teaspoon dry mustard

3 tablespoons sugar

1 tablespoon orange zest

To prepare sauce:

Soak drained cherries in brandy for at least 1 hour. In a small saucepan, mix all the remaining ingredients, and heat slowly until it’s the consistency of a glaze. Slice cherries and mushroom caps and sauté in butter, then add to the liquid mixture. Heat and serve over hens.

• • •

• • •

Ingredients

¼ pound butter (1 stick)

1 cup sugar

3 eggs

2 cups sifted flour

1 teaspoon baking powder

1 teaspoon baking soda

½ pint sour cream

½ cup white raisins

Preheat oven to 350°F.

Cream butter and sugar thoroughly. Add eggs one at a time, beating well after each addition. Sift together flour, baking powder, and baking soda. Add to creamed mixture, alternating with sour cream and blending after each addition. Mix in raisins.

Spread the mixture in a greased and floured 13-by-9-by-2-inch baking pan. Sprinkle with pecan topping. Bake for 35 to 40 minutes.

Ingredients

¾ cup brown sugar

1 tablespoon flour

1 teaspoon cinnamon

2 tablespoons butter

1 cup chopped pecans

• • •

Combine sugar, flour, and cinnamon. Cut in butter, then add nuts and mix.

• • •

Ingredients

4 squares semisweet chocolate

2 sticks sweet butter

1½ cups chopped pecans

1 cup flour

1¾ cups sugar

4 eggs

1 teaspoon vanilla

Powdered sugar

Preheat oven to 325°F.

Melt chocolate and butter. Add nuts and stir. Set aside. Combine by hand the flour, sugar, eggs, and vanilla, and blend. Stir in chocolate. Do not beat.

Pour into muffin tins lined with paper cups. Bake for 35 minutes. Cool and sprinkle with powdered sugar.

NOTE:
Fill muffin papers ¾ full and at 30 minutes test with a toothpick. When baked, put entire muffin tin on wire rack, not on the counter. Do not sprinkle with powdered sugar until completely cool.

• • •

• • •

Ingredients

4 egg whites

½ cup water

1 cup nonfat milk powder

½ cup fructose

1½ tablespoons unflavored Knox gelatin

½ cup lemon juice

2 drops yellow food coloring

1 lemon peel, grated

• • •

Beat egg whites, water, powdered milk, and fructose until stiff. In a saucepan, heat Knox gelatin and lemon juice over low heat. Do not boil. Add 2 drops food coloring. When gelatin is completely dissolved, remove from heat and fold in egg-white mixture. Once mixed, add lemon peel. Pour into individual pot-au-crème or custard cups. Refrigerate until chilled and set. Should have the consistency of cold soufflé.

• • •

In this recipe, peanut butter is sandwiched between two peanut butter icebox cookies and then the cookies are baked. The cookies are crisp; the filling is soft.

Ingredients

1½ cups sifted all-purpose flour

½ teaspoon baking soda

¼ teaspoon salt

¼ pound (1 stick) butter

½ cup smooth (not chunky) peanut butter

½ cup sugar

¼ cup light corn syrup

1 tablespoon milk

Additional peanut butter for filling (scant ¼ cup)

Sift together the flour, baking soda, and salt and set aside. In the small bowl of an electric mixer, cream the butter. Add the peanut butter and sugar and beat until thoroughly mixed. Beat in the corn syrup and milk. On low speed, add the sifted dry ingredients, scraping the bowl as necessary with a rubber spatula and beating only until smooth.

Turn the dough out onto a lightly floured large board or a smooth work surface. Knead it briefly and then, with your hands, form it into an even roll or oblong, about 7 inches long and 2¼ to 2½ inches in diameter. Wrap the dough in wax paper, slide a cookie sheet underneath, and transfer the dough to the refrigerator for several hours, or longer if you wish.

Adjust the oven racks to divide the oven into thirds and preheat oven to 350°F.

With a sharp knife, cut half of the roll of dough into slices ⅛- to ¼-inch thick. Place the slices 2 inches apart on un-greased cookie sheets.

Place 1 level measuring teaspoonful of the additional peanut butter in the center of each cookie. Then spread the peanut butter only slightly to flatten it, leaving a ½- to ¾-inch border.

Slice the remaining half of the roll of dough (same thickness), and as you cut each slice, place it over one of the peanut-butter-topped cookies. Let the cookies stand for 2 or 3 minutes, allowing the dough to soften slightly. Then seal the edges by pressing them lightly with the back of the tines
of the fork, dipping the fork in flour as necessary to keep it from sticking. (Don’t worry about slight cracks in the tops.)

Bake for 12 to 15 minutes, reversing the position of the cookie sheets top to bottom and front to back to ensure even browning.

• • •

• • •

Ingredients

½ cup shortening (Crisco)

1½ cups sugar

2 eggs

½ ounce red food dye (fill glass measuring cup with 2½ ounces of water, to make 3 ounces)

2 tablespoons unsweetened cocoa

1 teaspoon salt

2¾ cups flour, unsifted

1 cup buttermilk

1 teaspoon vanilla

1 tablespoon white vinegar

1 teaspoon baking soda

Preheat oven to 350°F.

Cream shortening and sugar, and add eggs. In a separate
bowl make a paste of the food coloring, water, and cocoa. Add this to the creamed mixture. Add salt to the flour and stir into the creamed mixture, alternating with the buttermilk. Add the vanilla. Mix the vinegar and baking soda together in a separate container and let fizz, then blend into the other ingredients.

Pour into two 8-inch-layer pans that have been greased and floured and bake for 30 minutes.

Ingredients

5 tablespoons flour

1 cup whole milk

1 cup butter (do not use margarine)

1 cup sugar

1 teaspoon vanilla

Over a low flame, cook the flour and milk (stir while cold, so it won’t form lumps) until thickened. Watch carefully; this is fast. When pasty, remove from heat and place pan in a sink of cold water to cool. While cooling, cream the butter and sugar, adding the vanilla last. Add flour mixture and beat about 15 minutes, or until creamy.

• • •

• • •

Ingredients

16 graham crackers, rolled fine

½ stick melted butter

2 tablespoons sugar

Dash of cinnamon

In a large bowl, mix all the ingredients and press into pie pan. Bake for 8 minutes.

Ingredients

3 small packages (or 1 large + 1 small) cream cheese, softened

2 eggs

½ cup sugar

1 teaspoon vanilla

Preheat oven to 350°F.

Beat ingredients together and pour into pie crust. Bake for 20 minutes.

Ingredients

1 pint sour cream

8 teaspoons sugar