Our Next Exchange - Feburary 21st

Thank you to those ladies who made it to our last exchange. The recipes have been posted (all of them except the yummy treat Bea Radman made - she will get me her recipe soon). Margaret also had a clever idea of placing cookies (homemade or store bought) into the white envelopes that cd's come in. The ones with the clear circle on the front. You can purchase those at an office supply store and then place your cookie inside and embellish it with a handcrafted greeting. Very cute indeed!

Well we planned out our for the next few months and they are as follows:

Feb 21st - Breads and Muffins (7-8pm at Megan Kanzler's house)

Apr 17th - Pasta (7-8pm at Becka Stephensen's house)

June 26th - Summer drinks (7-8pm - house to be determined)

July 24th - Picnic foods - anything you would bring to a picnic (7-8pm place to be determined)

If Thursday nights do not work for you - please contact me (Megan Kanzler). I am open for suggestions as we would love to see those who would like to be able to attend.

Christmas Treasures - Carmel

1 cup butter
1 lb light brown sugar
1/8 tsp salt
1 cup light corn syrup
1 14oz can sweetened condensed milk
1 tsp vanilla extract

245* is the recommmended temperature - if you like it a little softer, cook to 240*. The hardness or softness of the carmel will depend on the accuracy of your thermometer.

Micorwave: Combine all ingredients, except vanilla, in a 4 quart bowl. Cook in high for 15-17 minutes, stirring every 3 minutes. Add vanilla. Coll in a buttered 9x13 inch pan. When cool, cut into squares and wrap in waxed paper.

Cooking times can vay depending on the power of your microwave ove, - If the candy hasn't reached a temperature of at least 240* after 17 minutes, cook longer and continue stirring every 3 minutes.

Stove top: In a saucepan melt butter. Stir in sugar and salt. Then add corn syrup and mix well. Add sweetened condensed milk, stirring constantly. Continue stirring and cook to 245*. Remove from heat and stir in vanilla. Pour into 9x13 buttered pan. When cool, cut into squares and wrap in waxed paper.

Submitted by Bonnie Silliman
Makes 78 servings

Christmas Treasures - Peppermint Candy Canes

1/3 cup butter, softened
1/3 cup shortening
3/4 cup sugar
dash salt
1 tsp baking powder
1 egg
1 tbls milk
1/2 tsp vanilla
1/2 tsp peppermint extract
red or green food coloring

1. In a medium mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add the sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, vanilla, and peppermint extract. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

2. Divide dough in half. Stir red or green food coloring into half of the dough. If necessary, cover and chill dough for 30 to 60 minutes or until dough is easy to handle.

3. Divide each half in to 6 pieves. Roll each piece in to a 12" long rope. Lay ropes side by side on lightly floured surface, alternating colors. With a rolling pin, roll assempled ropes into about a 14x9 inch rectangle that is 1/4 inch thick. Using a pastry cutter, pizza wheel, or long sharpe knife, cut the rectangle diagonally into 1/2 inch wide strips. Cut strips into pieces about 5-7 inches long. (Press shorter strips together end to end to reach desired lenth). Place on an ungreased cookie sheet. Curve one end of each piece to form a candy cane. If desired, sprinkle lightly with additional sugar.

Submitted by Becka Stephensen, "Cookies for Christmas" book

Christmas Treasures - Meat Balls

1 lb ground beef
1/3 cup oatmeal
8 oz can water chestnuts, drained, chopped fine
1 egg
1/2 cup milk
1 tbls soy sauce
1/2 tsp onion salt
1/2 tsp garlic salt

Combine ingredients together, form into balls and bake in a 350* oven for 25 minutes

Sauce option:
1 cup chili sauce
1 cup grape jelly
Heat in a sauce pan and pour over cooked meat balls.

Submitted by Bonnie Silliman

Christmas Treasures - Cranberry Scones

Prep Time: 15min
Total Time: 30min

2 cups all purpose flour, plus more for the work surface
5 tbls sugar, plus more for topping
1 tbls baking powder
1/2 tsp salt
6 tbls chilled unsalted butter, cut into small pieces
2/3 cup (plus 1 tbls) half-and-half (I substituted whipping cream)
1/2 cup halved cranberries, drained on paper towels (I substituted dried cranberries)

1. Preheat oven to 425*. In a bowl, whisk together flour, 5 tbls sugar, baking powder, and salt. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in 2/3 cups half-and-half until just moistened. Gently fold in cranberries.

2. On a lightly floured surface, knead dough gently, 5-10 times. Pat into a 1 inch thick round. Cut into 8 wedges; place on a baking sheet, 2 inches apart. Brush tops with remaining tablespoon of half-and-half; sprinkle with remaining tablespoon of sugar. Bake intil golden brown, 12-15minutes. Let cool on a wire rack.

Serves 8.
Submitted by Megan Kanzler