Newspaper Archive of
Feather River Bulletin
Quincy, California
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December 17, 2008     Feather River Bulletin
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December 17, 2008
 

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Bulletin, Record, Progressive, Reporter ,/ Wednesday, Dec. 17, 2008 13B FAMILY FEATURES /0 bee Holiday Fig and Feta Salad 6 tablespoons extra virgin olive oil 2 tablespoons lemon juice 2 tablespoons honey 1 teaspoon minced garlic 114 teaspoon freshly ground black pepper 10 ounces mixed baby lettuces 1 cup thinly sliced red onion 24 Blue Ribbon Orchard Choice or.Sun-Maid figs, quartered (stems removed) 1 cup crumbled feta cheese (Mediterranean flavor or plain) 2/3 cup halved pitted Kalamata olives Chopped fresh basil, as desired For dressing, whisk olive oil, lemon juice, honey, garlic and black pepper in small bowl to blend. Set aside. In large bowl, combine lettuce and onion; toss gently. Add figs, cheese and olives. Add dressing and toss gently. Garnish with basil. Makes 12 servings. Snowflake Breakfast Bake 3 cups frozen diced O'Brien potatoes 2 cups diced fully cooked ham 2 cups shredded Cheddar cheese 2 cups milk 4 eggs 1 cup biscuit mix 1 teaspoon salt 1/2 teaspoon white pepper 1/2 teaspoon dried basil Preheat oven to 350E Spray Dimensions Snowflake pan with vegetable pan spray. Layer potatoes, ham and cheese in prepared pan. In large bowl, beat together milk, eggs, biscuit mix, salt, pepper and basil until blended. Pour into pan. Bake 50 to 60 minutes or until center is set and edges are lightly browned: ~et~rnd 20 minutes before removing from pan. Makes 10 to 12 servings. - ake Christmas holidays memorable with a fun, festive brunch. Trim the table with sprigs of evergreen, pinecones and a fes- tive gingerbread house decked out in candy, icing and sprinkle splendor. The main dish, Snowflake Breakfast Bake, doubles as a delicious centerpiece. Simply layer frozen potatoes, ham and cheese in the snowflake-shaped pan, pour in a mixture of egg, milk and biscuit mix, and bake. Round out the merry menu with tasty, homemade fruit muffins and a mixed green salad. Naturally sweet, nutrient rich dried California figs add flavor and flair to the homemade Fig- Cranberry-Orange Muffins and the Holiday Fig and Feta Salad. Visit www.valleyfig.com for additional recipes, cooking and nutrition tips, and the growers' store for holiday baking supplies and gifts. ' At www.wilton.com order pans, gingerbread house kits, cookie cutters, Candy Melts and decorating supplies, plus see more entertaining ideas and recipes. Fig Cranberry Orange Muffins 2-2/3 cups all-purpose flour 3/4 cup granulated sugar 2-1/2 teaspoons baking powder 1/2 teaspoon salt 1-1/3 cups milk 2/3 cup vegetable oil 2 eggs, lightly beaten 2 tablespoons grated orange zest 1 cu.p chopped Blue Ribbon Orchard Choice or Sun-Maid figs (stems removed) 3/4 cup fresh, frozen or dried cranberries Preheat oven to 375F. Line muffin pan with baking cups. In large bowl, combine flour, sugar, baking powder and salt; make well in center. In separate bowl, combine milk, oil, eggs and orange zest; add to flour mixture all at once. Stir just until com- bined. Gently fold in figs and cranberries. Spoon batter evenly into muffin cups. Bake 20 to 22 minutes or until toothpick inserted in center comes out with just a few crumbs attached. Cool in pan 5 minutes. Remove from pan and cool on cooling grid. Serve w~.qr at-i room t emPel:ature ..... Makes24 muffins. ..... ~'!!i~!i,~ iii~, i~i,~~ ~i,i~ " ,,, ~ii:'i:~' ,~,, i~iiiiiii FAMILY FEATURES "ost a dessert party for a new spin on Hanukkah celebrations. Sweetly greet guests with an array of dazzling desserts. Brightly decorated in blue and yellow, -Hanukkah Sandwich Cookies cut in seasonal shapes with a fig-orange filling share the table with lemo~ay Mini Fig Cheesecake Tarts and shimmering pearl-dusted, candy-coated plump, stuffed figs. To prepare the stuffed figs, use both golden Calimyrna and dark purple Mission figs. Cut a small slit in the bottom of each and stuffwith candied ginger or toasted nuts, then dip into light and dark cocoa and white Candy Melts. When set, brush with Pearl Dust and drizzle with more melted candy, if desired. Store lightly covered at room tempera- ture ... they will remain moist and chewy up to one week. Guests will delight in every bite! Visit www.valleyfig.com for additional recipes, cooking and nutrition tips, and the growers' store for holiday baking supplies and gifts. At www.wilton.com order pans, gingerbread house kits, cookie cutters, Candy Melts and decorating supplies, plus see more enter- taining ideas and recipes. Hanukkah Sandwich Cookies Cookies: 3 cups all-purpose flour 1/2 teaspoon baking powder 1 teaspoon ground cinnamon 3/4 cup,(l-1/2 sticks) butter, softened 1 cup granulated sugar 2 eggs 1/2 teaspoon almond extract Filling: 1-1/2 cups packed Blue Ribbon Orchard Choice or Sun-Maid figs (stems removed) '1/3 cup honey 3/4 teaspoon ground cinnamon 3 tablespoons orange juice 1 tablespoon orange zest In small bowl, combine flour, baking powder and cinnamofl; mix well. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Beat in eggs and almond extract. Add flour mixture to butter mixture 1 cup at a time, mixing after each addition. Place cookie dough on plastic wrap; shape into a 12-inch disk. Refrigerate at least 1 hour. Preheat oven to 375F. On well- floured surface, roll out dough to about 1/8 inch thick. Cut out cookies with Hanukkah-shaped cutters, making sure to dip cutters in flour before each use. Bake on ungreased cookie sheet 9,to 11 minutes or until cookies are lightly browned. Remove to wire rack; cool completely. Decorate 1/2 the cookies as desired; leave remaining cookies without decoration. . In food processor, puree figs, honey, cinnamon, orange juice and zest hntil almost smooth. Spread about 1 table- spoon filling on undecorated cookies. Top with decorated cookies. Makes about 2 dozen 3-inch sandwich cookies. Mini Fig Cheesecake Tarts 2 (9-inch) refrigerated pie crusts Filling: 2 cups chopped Blue Ribbon Orchard Choice or Sun-Maid figs (stems removed) 1 cup water 2 tablespoons lemon juice 1/3 cup granulated sugar 1/2 teaspoon ground cinnamon 4 teaspoons finely chopped fresh ginger 2 teaspoons lemon zest Topping: 2 packages (8 ounces each) cream cheese, softened 1/2 cup granulated sugar 2 tablespoons lemon juice 1 tablespoon lemon zest Garnish: Thinly sliced dried figs Lemon zest curl Preheat oven to 375F. Gently unroll crusts; cut 4-I/2 inch circles, using the 4-inch removable tart pan bottom as a guide. Press each piece into 4-inch tart pan; prick bottom with fork. Bake 15 to 18 minutes or until golden brown. Cool completely. In medium saucepan, combine filling ingredients; stir over medium-high heat until mixture boils. Reduce heat and cover; simmer until figs are tender, about 10 minutes. Remove cover and simmer until liquid is absorbed and filling starts to thicken, about 5 minutes. Transfer mixture to food processor; process until smooth. Set aside to cool. For topping, combine all ingredients in large bowl; beat with electric mixer until smooth. Spread cooled fig filling into cooled tart shells. Top with cream cheese top- ping and spread smooth. Refrigerate until ready to serve. Garnish with sliced fig and lemon zest curl. Makes 8 4-inch tarts. *I