What’s Cooking (Oct. 2, 2003)
Little Things Matter
It’s the little things that matter
As you travel down the road,
And there’s joy and great contentment
In sharing someone’s load.
To you it’s such a little thing
And hardly worth the time,
But brother it can mean a lot
With a long hard hill to climb.
Our lives are filled with ups and down
More downs than ups, it seems,
And often times a helping hand
Brings closer still our dreams
If there be that which we may do
To lighten someone’s way,
Let’s do it, then, and thank the Lord
This was our lucky day.
By: Noyes
Honey Macaroonies
1 1/2 cups quick-cooking rolled oats
1/2 cup flaked coconut
1/2 cup chopped walnuts
1/2 cup all-purpose flour
3/4 cup packed brown sugar
1/2 cup butter or margarine
2 tablespoons honey
36 red or green candied cherries
In a large mixing bowl stir together rolled oats, flaked coconut, chopped walnuts, and flour; set aside. In saucepan combine brown sugar, butter and honey; bring mixture to boiling, stirring frequently. Pour over oat mixture, blending well.
For each cookie, press one level tablespoonful mixture into greased 1 3/4 -inch muffin pan. (For flatter, crisper cookie, place in 2-inch muffin pan.)
Top each cookie with a candied cherry. Bake at 350 degrees for 15 to 20 minutes. Cool 10 minutes in pan; remove to rack. Cool thoroughly.
Yield: 3 dozen.
Hint: These are perfect for packing in decorative boxes for gifts.
Creamy Pralines
2 cups sugar
3/4 teaspoon baking soda
1 cup light cream
1 1/2 tablespoons butter or margarine
2 cups pecan halves
In a heavy 3 1/2 quart saucepan combine sugar and baking soda; mix well. Stir in cream. Bring to boiling over medium heat, stirring constantly. Reduce heat; cook and stir until mixture reaches soft-ball stage or (234 degrees on candy thermometer).
Mixture will caramelize slightly. Remove from heat; add butter. Stir in pecans; beat 2 to 3 minutes or till thick. Drop mixture from a tablespoon onto waxed paper. If candy becomes too stiff to drop, add a tablespoon of hot water.
Yield: 30 pralines.
Lollipops
3/4 cup sugar
1/2 cup light corn syrup
1/4 cup butter or margarine
Several drops desired food
coloring
12 wooden skewers
In a buttered heavy 2-quart saucepan combine sugar, corn syrup and butter. Cook and stir over medium heat till sugar dissolves and mixture boils. Continue cooking, without stirring. To soft-crack stage (270 degrees on candy thermometer). Remove from heat. Stir in enough food coloring to achieve desired color.
Arrange wooden skewers 4 inches apart on a buttered baking sheet. Drop hot syrup from the tip of a tablespoon over skewers to form 2 inch to 3 inch suckers. Cool. Wrap in clear plastic wrap.
Yield: 12 suckers.