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MM http;//www. thecharlottepost.com Cljarlotte ^ost THURSDAY DECEMBER 15, 2005 LIFE Religion 8B Section tl Cookie exchanges are the perfect way to give and receive this holiday season. UWtl > ' Y'DTAn’ T ime is ligJjt forc\xrryor>c during ihe holidays. so why not hosi a cookie exchange this year and cbtxk oft' two important items on your "to dn" list? Not only will you have a great opportunity to reconnect with friends, co workers and neighbors, but you*!! also end up with a delicious assortment of holiday cookies. t ♦Im He Itsc It) 12 twke ;»nd hrwg t¥V tx«vh !vimc-Kikcdo«)ok'ics to exchatjic »Uh the others. A ptxxl rule ot thunth is b>iuxe c^cryttne Hoke six to 12 crxtkics liY cvcr> {VTMxi altendin^. Bar and drop eix^kiev arc casK'st U) make itnil transport m larpe batches, ♦When guests KSVR ask them sshich csxikic ihes’rc brh^g* mg. h> fsreseiM duqiiK'ates Additionally, ask them H> bring espies the ftviiv |i> share \s iih eseryew. ♦Sefs a sarviy I’t hescragc' and simpk* apfvti/er> ii» snack tm. WTiile the ox^kies are the focus lif thix pony, the true purpose ts lo fCciTnnect with friends and neighKirs. Be sure U' base an antpW stppty ot ksxl in case the esmersations last king tnh> ifx* evening. Display cservtms' s csx^kies on it cfinii>g nxwn Ijtfsk* or kitchen island v» ih.a rt will tv easy for ysiur guests to walk amukl and till ihetr oitlanters l.«iHon-Cranberry Crumb Bars 1 c«n tIS ounon) sweetened cnndcRsed milk 1/2 tup lemon Jutoe i egg. lightly hestpti 1 Aft leiBprinm grated lemon ped 3/4 cup cranlNTiies I cup (2 iMickx) SheddV jprend Cramfry Crod Sprea^ble Sticks I cup firmly packed Nriwn .sugar 1 cup gran^ated sugar 2 cups alhpurpose flour 1*1/2 cups (pinker oat.s (quick or nid raEshfoned. uncooked)* I teaspiMHi linking powder i/2 tettiponnsaft Confectlonens* sugar, for sprinkling *if lume fathitmed oaiSf tjdd addiiirmal 2 fahffspoons fltidr. 1. Heal oven to .^50”F. Generously spray !.^-l/2x I0-1/2X I'kKh jelly roll pai with no-stick cooking spray 2. Comhine condensj^ mHk. lemon juice, egg and lemon peel'm medium bowl: whisk taiiil well bkndi^. Stir in cranbcrfics: set asklc. y. Beal spread mi sugars in large huwl with ck-ciric mixer urnit bkntted. Add comhinfd fkiur. oats, bidding powder and salt; heat well. Reserve 2 cips oat mixture for tofptng. IVess remaindef evenly nmoboikim of pan. Pour kmon mixture over cnm. Crumble reserved Pot mixture evenly over lemon mixture. 4. Rake unlit edges begin to brown, about MS in 40 minutes, ijii cool in (van on wire rack I.SmimMes. Cut into l*(/2-inch Hgtare*. Cool cxmpictcty' Cover and refrigerate. Sprinkle wHh confertkioefv* mg;g before serving. Makes 60 har?i \ van comhittrd x«s. candies and chips. 3. Dft^ dmtgh by rounded measuring tabicvpoonfuls onto prepared cookie sheets. 4, BMcc ^ to 10 minutes, just until set and li[dit brown. Ctxil I minute on ccxkic sheets; remove to wire racks. Cwl completely Store tightly etivered at rxxim lemiicTaure. MakcK aliout 6 dozen cvtokicK ♦Pun Kic targe cvxHJiivrv ft v everviav to bring hrwK* their cixAwv. Kjkcry boxe> and jhmttnun rowvtmg pan\ work well. Or. tix 3 OHjrc fcMfve. led. fuid large, hotkiay-themed imyv tT cookie imv at ytxir kval party wipf^y More. ♦Kc*t the entire rccip* before baking to make sire ytxi have •II Ihc u>grcdKrnt^ aixl uk'miN hand. ♦Meavure all tugredicnt- accuraieiy l.w them upixivixir ci«in(erti5>iir island in the order they afipear in the recqie ftv quick. e3\v prvfaratron, ♦ Killow bakingdtfcviKxis |4> ilk'.'l." Be sure louse the Cixrevi pan si/c and begin vhev king ftv dirtenew at the minimum baking lime given in Ihe recipe ♦Bar coAk's sKvId cts>I m the panirt a wke rrek. Fir a tcMfve holiday iotx'h. try cutimg them in Uianglc it dtanxind ^hatx‘v Holiday Oatmeal Drops I Ciq> (2 sticks) Shrdd\ Sprend Country Crock Spn^a^Me Sticks 1 ctq) firmly packed brown sugar 1/2 ctq> granulated sugar 2 W 2 teaftpooffes vanilla 1-1/2 ctqxv ati-purpove Hour I teftspram baking -«nda 1/2 teaHporm salt 3 cups Qu^er oats tqukk nr • nid fashioned. unciMtked)* 1-1/2 aq» holiday (red and green) candy-coaled chocolate pieces I cup white ch(Kx4ate chipa *!/ using old fashitmed oats, add additional 2 spoons flour. 1. Ileal oven lo .375'’F. Grease or line ccxkic sheets w'kh parclunent paper. 2. Beat spread and sugars in large Kiwl with electric mixer until creamy. Add eggs and vanilla: heat well. Add ctmhined ikxir. baking soda and salt: beat well. Stu in Cinnamon Hazelnut Crescents 1 «ip (2 stick*) Sbedd% Spread ('ountry Crock SpreadaNe Stick* 1-1/2 cupKi4flc^ainfectk>ners*.sugar, divided 2 teasprams vanilla 1-1/2 cups all-purpose flour 3M cup l3 ounces) toasted ground haisdnuts 2*1/2 (essptMins ground cinnamon, d/r/drd I/S tewqyxmsalt i cup Quaker oats (quick or old fBHhioncd. uncooked) 1. Beat spread. .V4 cup confectioners' st^.ar and vanilla in large bowl with electric mixer until creamy Add ctsenhirved flour, harekiut*. I tea- sponn cimamon and salt: beat juvi until com bined. Add txas; heat until combined. Cover and refrigerate dough until ftrni. Hxvn 2 hours or ovrmight.* 2, Ifcat osen lo ?50"F. Combine remaining .V4cupcunfccltnners’ sugar and remaining 1-1/2 teaspoons cinnamon in medium Kiwi; set aside. X Roll rounded measuring icavptxinfulv of dough into 2-inch r^ipcs. Place ropes aKwa 2 mches apart rm ungreaved cookie sheets: shape irgo creveenis. 4. Hake 10 u> 1.3 minutes, until pklen brown. Cof^ 2 minutes on ctxkic sheets. Roll ctxkies. a few at a time, m cinnmKia-sugar. Transfer to wve racks. Sift remaining cinnamon-sugar over tops of cookies. Qxil cvanplclcly Store kioscly covered at nxim temperature. MaIu'a about 6 lUtwn c»oki«^ Choc-Oat Chip Meringue Bars 2AI2 cups firmiy packed brown *ug»r. divided t cup (2 Mick*) Shidd** Sfuxfftd Country Cnick SfweadaNe StkiA 3 vvss** separated I tension >»illla 1 -112 cup* Quaker oats (quRk or old fashioned. unaNiked)* I cup ail-purpise flour I teaspoon luklng pmder 1/2 te»poon saH 1 cup 6 ounces) sentKweet chrKtilate dilps 3/4 cup shredded coamtH 3/4 cup chopped pecans * If using old/ashitmed oats, add additional 2 tablespoons flour. !. Ika oven to .35(X I*. Generously spray 1.5-I/2* K)'!/2x l-inch jelly roll pan wHh no-stick Cfxiking spray. 2. Beat 1-1/2 cups hrxw/n sugar, spread, egg yolks and vanilla in large Km I with eb^ic mixer on medium speed until well blended Add ctmlmed oaks, fkxr. bakk^ pwvder and salt: heal just until dry ingrcdtcfUs arc incur- pirated. Stir iticKicolaie chips. Spread evenly orto KKixxn of pan. Sprinkle wKh txxnitul. Bake 25 mimacs. Remove to wire rack; leave oven on. .3.' Beat egg whUcs (at mm lemperatttfc) in clean dry Kwvl w ith electric mixer on high speed until foumy Gradually add remaining I cup brcBvn sugar beating until stiff peaks form Gently fold in pec am. Spread meringue evenly onto warm csxkie layer. 4, Return pan to oven. Bake 1.5 minutes until meringue is light brown. 5. CcKil bars completely in pan tin wire rack. Cut bgo l'l/2-inch squ^es with thin, wet knife. Store lightly covered at mom temper auire. Make* 60 hapt *//dough is too fold to shape easily, let stand at tmm temperature IS minutes. Conk Tip: To toaM and grind cfuypped ha/el- niMs; Spread .3 ounces cK^fped harelnuis in single layer on cookie sheet. Bake at .3.50'F until (npunt, 6 to 8 minutes. Ctiol completely. IVnccsv busted nuts in ft*d processor until finely ground Fur more delicious csxikie recipes, visa wwwA|uakemaifneal.com and www.ctiuntrycrockcom. Q#0
The Charlotte Post (Charlotte, N.C.)
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Dec. 15, 2005, edition 1
9
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