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CHOCOLATE AND PEANUT
BUTTER NUT CUPS
2 cups semisweet chocolate chips
1 cup peanut butter flavored chips
2 T. vegetable oil
4 cups salted peanuts
Combine both flavors of chips in a
microwave-safe dish (do not cover).
Microwave on high for 2 minutes. Stir
the chips until smooth. Stir in the oil
until smooth. Stir in the peanuts and
gently spoon the mixture into foil
candy papers, about one-inch in
diameter. Allow the candy to set
before packaging. Makes 4-5 dozen.
QUICK ROCKY ROAD FUDGE
Join us for a travel meeting to learn
more about these exciting opportunities.
You'll need a candy thermometer for
this recipe.
Sunday, Feb. 24, 2002 • 2 p.m.
D. Dan and Betty Kahn Building
Eugene and Marcia Applebaum Jewish Community Campus
6600 West Maple Road, West Bloomfield
For flyers or information,
call Marilyn Wolfe
at (248) 432-5471.
JCC
The Center of On
Commusity for75)ears
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Need a flavorful feast of Jewish foods? From the
Deli's handmade potato latkes E fresh chopped
liver, Bakehouse Mandelbread E traditional
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covered! All Deli E. Catering foods available for pick-up or delivery.
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2002
82
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1/2 cup (1 stick) butter or mar-
garine
1 can (12-oz.) evaporated milk
4 cups sugar
2 t. vanilla extract
1 1/2 pounds (2 12-oz. bags) semi-
sweet chocolate chips, plus 2 cups
more
1 jar (7 oz.) marshmallow cream
2 cups chopped walnuts
3 cups mini marshmallows
Spray a 9x13-inch baking dish with
nonstick cooking spray. Set aside.
Combine butter, evaporated milk
and sugar in a large saucepan or small
soup pot over medium heat. Cook,
stirring frequently, until the mixture
comes to a boil. Continue to cook,
inserting a candy thermometer occa-
sionally, until the mixture reaches 225-
230F.
Remove the pan from heat and stir
in the chips until melted. Add the
marshmallow cream and stir until
there are no traces of white. Stir in the
nuts, chips and marshmallows and
spread the mixture into the prepared
baking dish. Let cool completely at
room temperature before cutting into
about 8-10 large bars. Wrap the bars
tightly in plastic wrap and include a
disposable plastic knife for cutting.
PECAN, CINNAMON AND
SUGAR SHORTBREAD COOKIES
Like all short bread pastry, this one
contains no egg. With nothing extra to
bind these together, they're crumbly
and melt in your mouth. Sprinkling
them with cinnamon and sugar makes
them special.
1 cup ground pecans (available in
the baking aisle of the supermarket)
1/2 cup sugar, plus 1/4 cup more
2 cups flour
1/4 t. baking soda
1/4 t. salt
1 cup (2 sticks) unsalted butter, cut
into pieces
2 T. orange juice or whole milk
1 t. vanilla extract
2 t. ground cinnamon
Combine ground nuts and 1/2 cup
sugar in a bowl and beat with electric
mixer for 20 seconds. Add flour, bak-
ing soda and salt and beat for 10 sec-
onds more. Add butter and beat until
incorporated (the mixture will appear
crumbly). Add the juice and vanilla
and beat until the dough just barely
sticks together (the dough should stick
together when a handful sticks togeth-
er when squeezed).
Place half the dough on an
ungreased or parchment-lined cookie
sheet, press the dough into a large flat
dish, about 1/4 inch thick. Do the
same with the other half of the dough.
Combine the remaining 1/4 cup sugar
and cinnamon in a small bowl and
sprinkle over the shortbread disks.
Chill the dough on the cookie sheet
for 1 hour. Before baking, cut the
disks into triangles (12 to 16 wedges
each). Separate the wedges slightly.
Preheat oven to 325F. Place one
chilled cookie sheet in the oven and
cook for 20 minutes, the edges should
be barely colored (bake only one cook-
ie sheet at a time). Remove from oven
and let cool completely before packag-
ing. Makes about 3 dozen wedges.
SUGAR AND CINNAMON
GLAZED ALMONDS
These are a staple anytime I entertain.
They're so easy, fast and long-lasting, I
often make 10 pounds at a time. Use
other nuts, too, if desired.
2 pounds whole almonds (with skin)
1 large egg white
1/2 cup sugar
2 t. ground cinnamon
Preheat oven to 325E Spray a cookie
sheet with sides with nonstick cooking
spray. Set aside.
Place almonds in a medium bowl.
Add egg white, sugar and cinnamon
and toss until nuts are well coated.
Transfer the nuts to the prepared cook-
ie sheet and shake the sheet until the
nuts are in a single layer.
Bake the nuts until the whites are
bubbly and the nuts are darkened,
about 20 - 30 minutes. Remove from
oven and cool completely before
taking them off the cookie sheet
with a spatula and braking them up
with your fingers. Place them in
small bags and tie with colorful rib-
bon (if using zipper-style bags, gath-
er the tops and tie with a ribbon,
then cut off the zipper portion).
Makes 2 pounds of nuts.
❑