Tag Archives: sugar

Halloween Harvest Moon Lollipops

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These make a perfect party project for kids. (Help younger children in­sert the lollipop sticks.)

Arrange lol­lipops in a container filled with florist foam for an impressive cen­terpiece, or wrap individually in cel­lophane and give as party favors.

MATERIALS
12(10-to 12-inch-long) lollipop sticks
1 (24-ounce) package Chocolate Flavor Moon Pies
1 (14-ounce) package orange candy melts
wax paper Halloween candies
decorator icing ribbon (optional)

Step 1: Insert 1 lollipop stick 2 to 3 inches into marshmallow center of Moon Pie.

Step 2: Microwave candy melts in a glass bowl at MEDIUM (50% power) 1 minute or until melted, stirring once; spoon into plastic bag, and seal.

Step 3: Snip a small hole in 1 cor­ner of the bag; pipe melted candy around where stick meets Moon Pie to secure. Lay flat on wax paper, and let stand until firm.

Step 4: Pipe fun border of melted candy around edges. Attach can­dies and/or cake decorations with decorator icing. Tie ribbons around tops of sticks, if desired.

Cream Cheese Mincemeat Cookies

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Cream Cheese Mincemeat Cookies

1   cup  butter or margarine
1   large package (8 oz.) cream cheese
2   cups powdered sugar
About 3 cups all-purpose flour
3/4   cup prepared mincemeat
1  teaspoon grated lemon peel

In a food processor or with a mixer, whirl or beat butter, cream cheese, and ‘/2 cup sugar until smoothly blended. Thoroughly mix in 3 cups flour. Cover and chill dough until firm enough to handle, about 1 hour.

On a floured board, roll half the dough (keep remainder cold) Vs inch thick. Cut into 21/2-inch rounds with a floured cutter; place rounds slightly
apart on 2 ungreased 12- by 15-inch baking sheets. Reroll scraps and cut.

Combine mincemeat and peel; drop Vi teaspoon of mixture in center of each round. Fold each round over filling and press edges to seal.

Bake in a 375° oven until golden, 18 to 20 minutes; if using 1 oven, switch pan positions after 10 minutes.

Transfer a few hot cookies at a time to a paper or plastic bag with remaining sugar; shake to coat well. Cool on racks. Repeat to use remaining dough and filling. Serve, or store airtight up to 2 days or freeze. Makes about 5 dozen.

Per cookie: 87 cal. (47 percent from fat); 1 g protein; 4.5 g fat (2.8 g sat); 11 g carbo.; 53 mg sodium; 12 rag chol.

Frozen Tid-Bits

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Frozen Sweets
If you’re an ice-cream fanatic like I am, you’ll love preparing a luscious batch your­self. But when you want it fast, there’s al­ways something tempting in the grocer’s freezer. Let these reminders help you grab the one you need. •Ice cream is a rich mix­ture of cream, milk, at least 10% milk fat, along with sugar or other sweeteners. •Ice milk contains less milk fat and milk solids than ice cream does, making it lighter and lower in calories than its heavier cousin.
• Frozen yogurt can be made from whole milk or low-fat and nonfat milk sweetened with sugar or artificial sweeteners. These products can be lower in fat but not neces­sarily lower in calories.
• Sherbet is usually made from sweetened fruit juice, milk, and water.
• Sorbet contains no milk, a good choice for those who need to stay away from dairy products.
• Granita is water and sugar combined with fruit juice, wine, or coffee. This one is a firm slush of icy crystals.

Fall Leaf Bars

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Fall Leaf Bars

1 3/4  cups all-purpose flour
1 1/2 cups sugar
1 1/2  teaspoons ground cinnamon
1   teaspoon baking soda
1/2  teaspoon each baking powder and ground nutmeg
r,     1
2   large eggs
1   cup canned pumpkin
6   tablespoons butter or margarine, melted
1/3   cup water

Cheese leaf rilling (recipe follows)

In a large bowl, mix flour, sugar, cin­namon, soda, baking powder, and nut­meg. Add eggs, pumpkin, butter, and
water; beat well. Spread batter in a but­tered and floured 10- by 15-inch pan. Drop cheese filling in 24 equal portions (each about 1 tablespoon) equally over surface of batter. With a knife tip, pull edges of cheese into leaf shapes.

Bake in a 350° oven until center of cake (not cheese) springs back when lightly touched, about 30 minutes; let cool. Cut pieces so cheese is in center of each. Serve warm or cool, or cover and chill up to 3 days. Makes 24.

Cheese leaf filling. Smoothly mix 1 large package (8 oz.) cream cheese, 1 large egg, and 1/4 cup sugar.

Per piece: 161 cal. (39 percent from fat); 2.6 g protein; 6.9 g tat (4.1 g sat.); 23 g carbo.; 109 mg sodium; 45 mg chol.