Newspaper Archive of
Feather River Bulletin
Quincy, California
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November 14, 2001     Feather River Bulletin
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November 14, 2001
 

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42 .gr('ometfor /Ae .9"('o//dad, " PT~ae, dad/, ~/~$0. /.~, 200/ * CPedr~esdq~/, ./~o .- t.. Cut the time it takes to make special presents for the people on By Barbara France tried and true recipes can be made and ing. Shake bottle occasionally to mix. ening in 2-cup measurer. handed'tt0wn from generation to gener- Since the tradition of holiday gift ation until w form of cooking Raspberry Liqueur giving began, people have made home- appears on the scene. 2 pkgs. (10-oz. each) frozen raspber- baked goodies and treats to share at For the adult crowd, liqueurs can be ries in syrup different Yuletide gatherings. Most served by the glass and reside choco- 1-1/2 cups sugar of the recipes are tried and true, late candy cups. Three liqueurs, which 1-1/2 cups vodka passed down from generation to gener- are sure to become favorites, are:Makes 3 cups ation, using the conventional methods creme de menthe, raspberry liqueurRemove raspberries from the pack- of cooking--the stove or oven. and apricot brandy, ages and place in a large bowl. About 20 years ago, microwave cook- For each recipe, irmd bottles that can Microwave at 50 percent (medium) four ing was introduced to many house-be tightly capped. Wash and dry thor- to five minutes, or until partially holds and became the preferred oughly. Set aside, defrosted. Gently separate with fork. method of heating up pre packaged Let stand to complete defrosting. Drain foods, reheating leftovers, popping pop- Creme do juice into a 8-cup microwave safe mea- corn and making baked potatoes. 1-1/2 cups sugar surer or large bowl. Set raspberries Learning to cook with the microwave 1 cup water aside. was akin to learning to build a fire by 1-1/2 cups vodka or gin Add sugar to juice. Microwave at rubbing two sticks together. Most peo- 1/4 teaspoon green food coloring high three to five minutes, or until ple just gave up. Makes 4 cups sugar dissolves and mixture boils, stir- Every year, many normal, hardwork- In 4-cup microwave-safe measurer or ring every two minutes. Cool to room ing, busy families have gathered in the large bowl, combine sugar and water, temperature. Skim any foam from top. kitchens of their homes to master at Microwave at high four to five minutes, Add reserved raspberries and vodka. least once a year the art of Christmas or until boiling. Boil 5 minutes. Watch Pour into bottle; cap. Let stand one candy making and to prepare unique closely; stir if necessary to prevent month before serving. Shake bottle food gifts. The major obstacle is usual- bog-over, occasionally to mix. Strain through ly time. Cool to room temperature. Skim anycheesecloth before serving. Serve rasp- It is now the holidays of the 21st foam from the top. Stir in remaining berries over ice cream. century and it is time for the tradition- ingredients. al holiday treatmaker to unite with Pour into bottle; cap. Let stand in a microwave zappers. Together, new cool, dark place one month before serv- Heavy Construction Sand & Gravel Road Building Equipment Rentals ,, Paving Materials Grading, Excavating & Paving Contractor -' Darrell E. Miller ,, James C. Miller Robert D. Miller Owners Shop & Office Office & Construction Yard at 471-825 Diane Drive P.O. Box 1300 Susanville, CA 96130 1 pkg. (6-oz.) dried apricots 1-1/2 cups white wine 1 cup sugar I cup brandy Makes about 3 cups If desired, chop apricots. In a 4-cup microwave safe measurer combine apricots, wine and sugar. Cover with plastic wrap. Microwave at high four to six minutes, or until sugar dissolves and mixture boils, stirring every two minutes. Cool to room temperature. Skim any foam from the top. Add brandy. Pour into bottle; cap. Let stand in a cool, dark place one month before serv- ing. Shake bottle occasionally to mix. Strain through cheesecloth before serv- ing. Serve apricots over ice cream. Chocolate Dessert and Liqueur Cups For dessert cups: 12 paper cupcake liners 4 squares (1 oz. each) semi-sweet baking chocolate 2 teaspoons shortening Makes 6 dessert cups Liqueur cups: 20 paper candy cups 2 squares (1 oz. each) semi-sweet baking squares I teaspoon shortening Makes 10 liqueur cups Double paper liners to yield six dessert cups or 10 liqueur cup forms. Arrange on fiat plate. Set aside. Place desired amount of chocolate and short- Microwave at 50 1/2 minutes to four minutes cups) or 2 1/2 to 3 1/2 cups), or until mixture is can be stirred smooth, each minute. Spoon 1 tablespoon melted into each double thickness liner or 1 teaspoon into each cup form. Tilt cups to within 1/8 inch of top. to form thick chocolate shell. Return coated liners to flat Refrigerate dessert cups one before removing paper and cups, 30 minutes. Return tot until serving time. with sherbet or ice cream; cups with liqueurs. For both adults and are some easy candy recipes: Penccho 3 cups sugar 1/4 cup corn syrup (light 3/4 cup milk =- 2 cups nuts, pecans, or Caramelize one cup it with 1 tablespoon water and microwaving on high about minutes until it liquefies and caramel color. Mix two cups the other ingredients and on high until it boils. sugar and microwave on 70 power 15-20 minutes to (Reduce power to 50 percent if sary to keep syrup from boiling Cool slightly and pour into Beat until candy holds tablespoons on a sheet of Peanut Brittle Yield: 1 pound 1 cup raw peanuts 1 cup white sugar 1/4 cup white corn syrup 1/4" cup dark corn syrup 1/8 teaspoon salt 1 teaspoon vanilla 1 tablespoon butter 2 teaspoons soda Stir peanuts, sugar, syrups together in deep bowl. Cook four minutes. Stir candy so all s mixed and continue cooking three more minutes. vanilla to syrup, blending well. on high one-three minutes. and stir until light immediately onto lightly face, spreading it out. Cool into pieces. Store in airtight If roasted, salted peanuts are omit salt and add peanuts after fourminutes of cooking. See Cut,