holiday recipes
a special supplement to
The Advertiser-Tribune w w w. a d v e r t i s e r- t r i b u n e . c o m Saturday, December 2, 2017
2 — The Advertiser-Tribune, Tiffin, Ohio
CHRISTMAS R ECIPE guide
Appetizers & Beverages
C RANBERRY - APPLE C IDER P UNCH
P EACH S CHNAPPS J IGGLERS 3 boxes of peach jello
2 c hot water
8 pkgs Knox gelatin 1 c cold water 2 lbs cooked medium shrimp, 1 bottle peach Schnapps Put in large cake pan and cut peeled & deveined 1 med. red onion, sliced and in squares and serve. separated into rings 2 med. lemons, cut into slices VELVEETA F UDGE 1 can pitted black olives, drained 2 tsp milk 1/2 c olive oil 1/4 lb Velveeta cheese 1/3 c minced fresh parsley 1/4 # margarine 3 Tbsp lemon juice 1/4 c cocoa 1 lb powdered sugar 3 Tbsp red wine vinegar 3/4 tsp vanilla 1 garlic clove, minced 1-1/2 c chopped nuts 1 Tbsp minced fresh basil 1 tsp salt In medium saucepan, melt 1 tsp ground mustard milk and cheese, bringing to 1/4 tsp pepper boil, stirring constantly. Then add remaining ingredients. In a 3 qt. glass serving bowl, Spread into a greased 8”x8” combine the shrimp, onion, baking dish. Set until firm, lemons and olives. In a jar cut into squares. with a tight fitting lid, Makes 24-36 combine the remaining Submitted by ingredients. Shake well. Pour Cyndy Wagner over shrimp mixture and stir gently to coat. Cover and refrigerate for 24 hours, S AUERKRAUT B ALLS stirring occasionally. Yield: 14 servings 4 Tbsp. butter Submitted by 1 medium onion, chopped Marybess Hunter fine 4 Tbsp. flour 3 c. sauerkraut, drained and chopped fine O LIVE C HEESE D IP 1/2 c. sauerkraut juice 8 oz. cream cheese 1 Tbsp. chopped parsley room temperature flakes 2 c. monterey jack shredded 1 egg cheese 1 lb. ham, chopped fine 1/4 c. mayonnaise In a large skillet cook butter, 1 c. green olives, sliced onion, ham until brown. Add 1 c. black olives, sliced flour, cook 10 minutes. Add 1 clove minced garlic sauerkraut, juice and parsley, 1 tsp. red papper flakes cooking 5 minutes longer. Cool. Shape into balls then Preheat oven to 350˚ - Mix all ingredients and spread in dip into following dish. Bake for 1 min. or until ingredients: flour, beaten egg, cheese has melted. Serve with saltine cracker crumbs. crackers, pita chips or small Repeat this for each deli breads. sauerkraut ball. Then deepSubmitted by fry the sauerkraut balls until Marybess Hunter brown. makes about 2 dozen.
Saturday, December 2, 2017
M ARINATED S HRIMP
H OT B UTTERED R UM P UNCH 4 cups pineapple juice 4 cups water 2 (16 ounce) cans jellied cranberry sauce 1 cup dark rum, or to taste 3/4 cup brown sugar 3/4 teaspoon ground cloves 1/4 teaspoon salt 1/4 teaspoon ground nutmeg 1/2 teaspoon ground allspice 10 cinnamon sticks 5 teaspoons butter, or to taste Combine pineapple juice, water, cranberry sauce, rum, brown sugar, cloves, salt, nutmeg, and allspice in a slow cooker, breaking the cranberry sauce apart using a fork. Cook on Low for 3 to 4 hours. Ladle punch into mugs and add 1 cinnamon stick and about 1/2 teaspoon butter to each.
S LOW C OOKER S PINACH D IP 1 cup grated smoked mozzarella 1/2 cup grated parmesan 8 ounces cream cheese 1 minced garlic clove 1 box thawed frozen spinach 1 jar artichoke hearts salt and pepper to taste Mix all ingredients in a slow cooker. Cover and cook on high, 2 hours. Serve with tortilla chips, pita chips, sliced vegetables or a snack or your choice.
4 cups apple cider, chilled 2 cups cranberry juice cocktail, chilled 2 cups ginger ale, chilled 1 can (12oz.) frozen orange juice concentrate apple slices & orange slices for garnish frozen cranberries or rosemary cranberry sprig for garnish In a 4 quart container, combine cider, juice, and orange juice concentrate. Refrigerate until serving time. Just before serving pour punch into punch bowl and add chilled ginger ale. Garnish with cranberries, apple & orange slices.
O VEN F RIED T ORTELLINI 1 package cheese tortellini 1 c. all-purpose flour 2 large eggs, beaten 1 c. panko 1/3 c. freshly grated Parmesan 2 tbsp. butter, melted 1 tsp. dried oregano 1/2 tsp. garlic powder 1/2 tsp. red pepper flakes kosher salt Freshly ground black pepper 1 tbsp. Chopped parsley, for garnish marinara, for serving Preheat oven to 375˚ and line a large baking sheet with parchment paper. In a large pot of boiling salted water, cook tortellini to al dente according to package instructions. Drain. In a medium bowl, mix panko with parmesan, butter, oregano, garlic powder and red pepper flakes. Season with salt and pepper. Coat tortellini with flour then dredge in egg mixture, then in panko mixture. Continue until all tortellini are coated. Bake for 25 minutes or until golden. Sprinkle with parsley and serve with warmed marinara sauce for dipping.
Saturday, December 2, 2017
CHRISTMAS R ECIPE guide
The Advertiser-Tribune, Tiffin, Ohio — 3
Main Dishes
N OODLE P UDDING C ASSEROLE
C ANNELLONI B ALOGNESE
1lb pkg noodles, al dente, drained 6 eggs 8 oz. cream cheese 2 pkgs Italian spaghetti sauce 2 c sour cream 1 stick margarine, melted mix 1/2 c sugar 4 c tomatoes raisins - optional 1 6 oz tomato paste 2 c water Have cream cheese at room 1/2 c onions temperature. Mix with sour Simmer for 10 minutes cream, sugar and margarine, beat until smooth. Add eggs, 1 1/2 lb ground beef beat well. Mix into cooked 1/4 c onions, chopped noodles. Fold in raisins. Pour 1 garlic, minced into 10” round buttered 1 10 oz frozen spinach baking dish. Refrigerate (thawed) overnight. 1/4 c parmesan cheese 1/4 c dry bread crumbs Topping: 1/2 c sugar mixed 2 eggs, beaten with 1 Tbsp cinnamon. Layer 1/2 tsp salt on top of noodle mixture. 1/2 tsp oregano Top with 1-1/2 c crushed 1/4 tsp pepper cornflakes. Bake at 350˚ 45 2 5 oz pkg manicotti minutes. Should be firm, but 2 pkgs white sauce mix NOT dry. Serves 12 2 Tbsp margarine Submitted by 1 6 oz. pkg mozzarella cheese Cyndy Wagner Brown meat, add onion, garlic; cook until tender. Stir QUICK C HICKEN in spinach, parmesan cheese, C ORDON B LEU bread crumbs, eggs and seasonings. Fill manicotti. 6 packets cordon bleu Prepare white sauce as chicken from Aldi directed on pkg. Stir in 2 cans chicken soup or celery margarine. Combine all soup ingredients for sauce. Layer tomato sauce, pasta, white Spray an 8”x8” pan. Spread a sauce, tomato sauce. Top with little soup in bottom of pan. parmesan cheese. Cover with Place packets side by side in foil, bake at 350˚ for 1 hour pan. Dilute remaining soup 15 minutes, top with and pour over packets. Season mozzarella and return until to taste. Bake covered for 45 melted. minutes at 375˚. Uncover, Submitted by Patty Cole baste, bake 15 minutes longer. Submitted by Marylou Weaver C HICKEN / SAUERKRAUT 5-6 split chicken breasts 1 lg bottle Thousand Island dressing 1 pkg sauerkraut 1/2 pkg sliced Swiss cheese Layer in order: Breasts, sauerkraut, cheese, bottle dressing. Bake at 375˚ for 4550 minutes or until chicken is tender. Submitted by Marylou Weaver
T URKEY - STUFFING C ASSEROLE
CHICKEN P ASTA B AKE
1 Box Penne pasta 15 oz jar of alfredo sauce 24 oz jar marinara sauce 2 Cups shredded mozzarella cheese 2 Cups shredded Italian cheese (whatever else you’d like) 3 Boneless, skinless chicken breasts Salt, pepper, garlic powder to season Olive oil to fry chicken Preheat over to 350º First pan fry chicken in olive oil with a little salt, pepper, and garlic powder. While it is cooking start your water for your noodles. Cook your noodles al dente. While the chicken and noodles cook, mix the marinara, alfredo, and A NGEL H AIR P ASTA mozzarella. Once everything is cooked, 8 oz. angel hair pasta cube the chicken and toss it 2 Tbsp. butter and the noodles 3/4 c. chopped walnuts with the alfredo/marinara 2 c. chopped broccoli 1 large onion, quartered and sauce. Pour in greased 9x13 pan. sliced 3/4 c. sliced mushrooms Bake 20-25 minutes or until 1/2 pimento, chopped bubbly; sprinkle with Italian 1 clove garlic, crushed or cheese and bake minced 5 minutes more. 1 small zucchini, sliced (optional) 1 can chicken stock B AKED S AUSAGE 1/2 c. parmesan cheese 2 Tbsp. parsley flakes S TEW 1 tsp. basil Sauté a diced onion and a 1/8 tsp. red pepper flakes diced green pepper in olive Slightly brown walnuts in oil. Add a package of prebutter over medium heat. cooked turkey kielbasa Remove from pan. add other (sliced). Add 14.5 oz. can of vegetables and garlic to roasted tomatoes (drained). butter and saute a few Add 1/2 tsp each of dried minutes. Add chicken stock basil and dried oregano. Cook and simmer until vegetables for 7 minutes, then stir in 2 are tender crisp. Boil angel bags of spinach (9 oz each). hair pasta just a minute or After spinach cooks down, two until just before “al pour mixture into casserole dente”. Drain and place pasta dish or leave in cast iron back in pan. Pour vegetable skillet. Top with low-fat feta and stock over pasta. Add cheese. cheese, herbs, and pepper flakes, nuts and mix. Allow Bake at 350˚ until cheese browns, 10-15 minutes. to set for 5 minutes. 1 can mushroom soup (10 3/4 oz) (undiluted) 1 can celery soup (10 3/4 oz) (undiluted) 1/2 c milk 6 c chopped cooked turkey 1 (6 oz) pkg chicken flavored stuffing Combine first 4 ingredients in a large bowl, spoon mixture into a lightly greased 11”x17”x1 1/2” baking dish and set aside. Prepare stuffing mix according to package directions, spoon evenly over turkey mixture. Cover and bake at 350 for 20 minutes. Uncover and bake 15-20 additional minutes. (8 servings) Submitted by Marylou Weaver
4 — The Advertiser-Tribune, Tiffin, Ohio
CHRISTMAS R ECIPE guide
Saturday, December 2, 2017
C HICKEN / BEAN E NCHILADA
3/4 lb. skinless, boneless chicken breast 3 slices bacon 2 cloves garlic, minced 1 1/2 c. Pace picante sauce 1 can (16 oz.) black beans, undrained 1 large red bell pepper, chopped 1 tsp. ground cumin 1/4 tsp. salt 1/2 c. sliced green onions 12 flour tortillas (6-7 inch) 1 1/2 c. (6 oz.) shredded monterey jack cheese Toppings: shredded lettuce, chopped tomato, sour cream, avocado slices Cut chicken into short, thin strips. Cook bacon in 10 inch skillet until crisp. Remove to paper towel; crumble. Pour off all but 2 Tbsp. drippings. Cook and stir chicken and garlic in drippings until chicken is no longer pink. Stir in 1/2 c. of the picante sauce, beans, red pepper, cumin and salt. Simmer until thickened, 7-8 minutes, stirring occasionally. Stir in green onions and reserved bacon. Spoon heaping 1/4 cup bean mixture down center of each tortilla; top with 1 Tbsp cheese. Roll up, place seam side down in lightly greased 13x9 inch baking dish. Spoon remaining 1 c picante sauce evenly over enchilada. Bake at 350 degrees, 15 minutes. top with remaining cheese; return to oven about 3 minutes. Top as desired and serve with additional picante sauce.
P ORK S TUFFED P ORK
W HITE C HILI
1lb Maple Sausage 6 Pork Chops 1 Large Jar of Apricot Jelly (12 to 16 oz) Salt and Pepper to taste Brown the sausage in a skillet, adding salt and pepper to taste. Drain fat from skillet. Pre heat your oven to 375 degrees While the sausage is being browned, take your pork chops and butterfly them. Warm your apricot jelly in the microwave so that the jelly can be poured with a spoon Place the pork chops in a 13x9 baking dish. Once your sausage is cooled enough to handle place sausage into your pork chops. Then fold one end of the pork chop sealing in the delicious maple sausage. Pour just a spoonful or so of the jelly into the pork chop as well for added flavor. Place tooth picks in the open end of the pork chop. Pour about ž of the jelly over the top of the pork chops. Then place the baking dish into the oven at 375 degrees. Cook for 40 minutes or until pork reaches 145 degrees. Place your pork on a plate and remove the toothpicks and then take remaining apricot jelly and pour over the pork stuffed pork.
1 lb. dried small white beans, rinsed and picked over 3 Tbsp. olive oil 1 large onion, minced 3 cloves garlic, minced 2 cans (4 oz. each) chopped green chilies 1 Tbsp. ground cumin 1 Tbsp. dried oregano 1 tsp. ground cinnamon Pinch cayenne pepper 8 to 10 c. canned chicken broth 4 c. leftover cooked turkey, cut into 1 inch pieces Salt and freshly ground pepper to taste 3/4 lb. shredded Monterey Jack cheese Store-bought salsa for garnishing Sour cream for garnishing Minced fresh cilantro for garnishing
P ORK R OAST W ITH A PPLES 2-1/2- to 3-pound pork shoulder roast 1 teaspoon caraway seed, crushed 1/2 teaspoon salt 1/2 teaspoon black pepper 2 tablespoons cooking oil 1 medium onion, cut into wedges 1 cup water 3/4 cup apple cider or apple juice 3 medium cooking apples, cut into wedges Trim any visible fat from the meat. Set aside. In a small mixing bowl combine caraway seed, salt, and black pepper. Rub over meat.
In a 4- or 6-quart pressure cooker heat 1 tablespoon of the oil over medium heat. Cook meat until brown on all sides. Add more oil, if The night before, place beans needed. Remove the meat and in a large pot or bowl, cover set aside. Drain off fat. amply with cold water and let Place the rack in the pressure soak overnight. Drain the beans the following day. Heat cooker. Return the meat to the pressure cooker and add the oil over medium-high the onion, water, and apple heat in a large pot and saute cider or apple juice. the onion until soft and Lock lid in place. Place translucent, about 10 pressure regulator on vent minutes. Stir in the garlic, pipe (if you have a firstchilies, cumin, oregano, cinnamon and cayenne and generation cooker). Over high heat, bring cooker up to saute for 3 minutes more. Add the beans and 8 cups of pressure. Reduce heat just enough to maintain pressure the chicken broth. Bring to a and pressure regulator rocks boil, then reduce heat and gently; cook for 45 minutes. simmer until the beans are Allow pressure to come down tender, 2 to 3 hours. If the mixture seems too dry at any naturally. Carefully remove point, add additional chicken lid. Transfer meat and onion to a serving platter; keep broth. Stir in the leftover turkey and season the chili to warm. Add apples to pressure taste with salt and pepper. cooker. Bring to boiling. Just before serving, stir in 1 1/2 cups of the shredded Cover loosely (do not lock lid) cheese and cook until melted, and cook over medium heat 1 to 2 minutes. Ladle the chili about 5 minutes or until into bowls and garnish with apples are crisp-tender. With the remaining cheese, salsa, a slotted spoon, remove sour cram and minced fresh apples to serving platter. Makes 8 main-dish servings. cilantro.
Saturday, December 2, 2017
CHRISTMAS RECIPE guide
“M ERRY T REATS ” W ITH R ICE K RISPIES
Cookies & Candies
A LMOND B ARK C OOKIES
2# Almond Bark or White Chocolate (Melt) 2 c cornflakes 1 c flaked coconut 1 can mixed nuts 2 c colored marshmallows Stir & mix all together in the melted bark. When stirred well drop on waxed paper with table spoon. Makes a large quantity & are very colorful. Keep in a container. Do not freeze. Enjoy! Submitted by Marty Studer
C HRISTMAS H OLLY C ANDY
16 lg marshmallows 2 Tbsp margarine 1 tsp vanilla 1 tsp green food coloring 2 c cornflakes small bag of cinnamon red hots for decoration Recipe may be doubled. Melt margarine in medium saucepan, add vanilla and food coloring. Stir in cornflakes. Drop by clusters onto waxed paper in wreath shape. Decorate with red hots. Makes 2 dozen. Submitted by Cyndy Wagner
The Advertiser-Tribune, Tiffin, Ohio — 5
J AIME ’ S C HRISTMAS P OPCORN M IX 4 1/2 c Chex (your favorite) mix 4 c popped popcorn 1/2 c cashews (or honey roasted nuts) 6 Tbsp packed brown sugar 2 Tbsp lite corn syrup 1/4 tsp vanilla After popping the corn, heat oven to 250 degrees. Mix cereal, popcorn and nuts in large pan. Melt sugar, margarine, syrup and vanilla in small pan to boiling. Pour this mixture over cereal mixture. Turn out onto baking sheet. Bake 45 minutes, stirring every 15 minutes. Store in sealed gallon container. Submitted by Cyndy Wagner
D ATE D ROPS 1/2 c softened butter or margarine 1 c brown sugar 1 egg 1/2 tsp vanilla 2 c all-purpose flour 3/4 tsp soda 3/4 tsp baking powder 1/4 tsp salt 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 1/3 c sour cream 1 c pitted dates, cut up Cream together butter, brown sugar, egg and vanilla, blending well. Sift together dry ingredients, adding into creamed mixture alternately with dairy sour cream. Fold in dates. Drop by teaspoon ful 2” apart, onto greased cookie sheets. Bake at 400˚ 10 min. Makes 3 1/2 dozen. Submitted by Cyndy Wagner
1/4 c regular margarine or butter 1 6-10 oz. pkg. regular marshmallows (about 4 c) 5 c Rice Krispies cereal Melt margarine in 3 qt. saucepan. Add marshmallows and cook over low heat, stirring constantly until marshmallows are melted and mixture is very syrupy. Remove from heat. Add cereal and stir until well coated. Surprise Balls Shape warm Rice Krispies cereal mixture with buttered hands into 24 balls around surprise center of a gumdrop, raisins, walnut halves, pitted dates or candied cherry. Roll in colored sugar or flaked coconut, cool. Pudding Tart Shells Press Rice Krispies mixture into buttered muffin-pan cups or custard cups to form tart shells. Let stand until firm; remove from pans. Just before serving, fill with either pudding, whipped cream, ice cream or fresh fruit. Snowmen Shape warm Rice Krispies cereal mixture to form 3 balls of decreasing size for each snowman. Roll in flaked coconut. When cool, stack balls together with thick frosting to make snowmen; decorate eyes and buttons with raisins, cinnamon candies or gumdrops, quartered, icing. Submitted by Cyndy Wagner
N O B AKE C OOKIES 1 stick butter 1/2 cup milk 2 cups sugar Boil 1-1/2 minutes then add: 3/4 cup peanut butter 1 tsp. vanilla 2 Tbsp. cocoa 2 cups minute oats Drop by spoonful on waxed paper.
A PPLE H ONEY O ATMEAL C OOKIES 3/4 c. all vegetable shortening 1 1/4 c. firmly packed light brown sugar 1 egg 1/3 c. milk 2 Tbsp. honey 1 1/2 tsp. vanilla 3 c. quick oats, uncooked 1 c. all-purpose flour 1/2 tsp. baking soda 1/2 tsp. salt 1/4 tsp. cinnamon 1 c. raisins 1 c. coarsely chopped walnuts 1 apple, peeled, cored and finely chopped Heat oven to 375˚. Grease baking sheets with shortening. Place sheets of foil on countertop for cooling cookies. Combine shortening, brown sugar, egg, milk, honey and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed just until blended. Stir in raisins, nuts and apple. Drop by rounded measuring tablespoons of dough 3 inches apart onto baking sheet. Bake one baking sheet at a time at 375˚ for 10-12 minutes, or until lightly browned. Do not over bake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. Makes about 3 dozen cookies.
6 — The Advertiser-Tribune, Tiffin, Ohio
CHRISTMAS R ECIPE guide
Desserts
C RANBERRY S ALAD S UPREME
3 oz. pkg raspberry Jello 16 oz. whole cranberry sauce 3 oz. pkg lemon Jello 3 oz. pkg cream cheese 1/3 c mayonnaise 8 oz. can crushed, undrained pineapple 1/2 c whipped cream 1 c miniature marshmallows 2 Tbsp chopped nuts
J ANET ’ S
S TRAWBERRY P IE Crust 1 c Bisquick 1/4 c melted oleo 3 Tbsp boiling water Filling 1 c sugar 1/4 c cornstarch pinch salt 1 1/2 c water 3 oz strawberry jello Mix ingredients for crust and put with spoon into a 9” pie pan. Bake for 8 minutes at 450˚. Mix sugar, cornstarch and salt with water. Boil until clear stirring constantly. Add jello and stir until dissolved. Cool slightly. Put 1 qt strawberries in baked shell and cover with filling. Let cool before cutting. Submitted by Marylou Weaver
Dissolve raspberry jello in 1 cup boiling water, stir in whole cranberry sauce. Turn into 9” baking dish. Chill til partially set. Dissolve lemon jello in 1 cup boiling water. Let set. Beat together cheese and mayonnaise, gradually adding into lemon jello. Stir in pineapple. Chill til partially set. Fold the whipped cream into lemon mixture, add marshmallows. Spread on top of cranberry P UMPKIN S WIRL layer. Top with chopped nuts. Chill until firmly set. S QUARES Serves 8-10. 1- 16 oz. can pumpkin, 1-3/ Submitted by 4 c sugar, 1/2 c oil, 3 eggs, 2 c flour, 2 tsp baking powder, Cyndy Wagner 1 tsp baking soda, 2 tsp cinnamon, 1- 8 oz. pkg cream cheese
APPLE
D UMPLING 2 c flour 2 tsp baking powder 1/2 c milk 2/3 c shortening Mix and make a round circle and put apples in the center. Sauce 3/4 c white sugar 3/4 c brown sugar 1 1/3 c water 1/2 tsp cinnamon Bring to a boil and pour over apple. Bake until done. Submitted by Helen Reinhart
Combine pumpkin, 1-1/2 c sugar, oil and 2 eggs, mixing well. Combine dry ingredients, then add into pumpkin mixture. Blend well. Combine cream cheese with remaining sugar and egg, blending well until smooth. Pour pumpkin mixture into 13x9” greased/ floured baking dish. Then spoon cream cheese mixture over pumpkin pie batter, butting through batter with knife several times for marble effect. Bake 350˚, 25-30 min. Cool completely. Cut into squares. Makes 2 dozen. Submitted by Cyndy Wagner
Saturday, December 2, 2017
T OASTED A MARETTO C AKE
White Cake 3 c. all-purpose flour 1 T. baking powder ¼ tsp. salt 8 oz. (2 sticks) unsalted butter, softened 2 c. sugar 6 large eggs, at room temperature 1 tsp. vanilla extract 1 c. milk Preheat oven to 350˚. degrees. Spray two 9-inch round cake pans. Sift the flour, baking powder, and salt together and set aside. Combine the butter and sugar and beat together for 4 to 5 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl. Add the eggs one at a time, scraping down the bowl after each addition. Beat in the vanilla. Beating on low speed, add the milk and the flour mixture in 3 additions, alternating wet and dry ingredients. Beat until smooth. Scrape into the prepared pans. Bake for 30 minutes, rotating the pans halfway through. Test the cake for donenessthe cake should spring back into place when touched lightly; the cake should also begin to pull away from the sides of the pan. If necessary, bake 5 to 10 minutes more. Let the cakes cool. If the cakes have domed, trim the tops using a serrated knife to create a flat surface.
Almond Buttercream 2 c. egg whites 1 pound plus 12 oz. granulated sugar 2 pounds unsalted butter, room temperature 10 oz. margarine, softened 3 tsp. almond extract Combine the egg whites and sugar in a mixing bowl. Place the bowl over simmering water and heat to 140˚, or until the whites feel smooth with no grits of sugar. Whisk constantly to avoid cooking the egg whites. Remove from the heat and whip the mixture into a meringue with stiff peaks. Lower the speed on the mixer and add the almond extract. Gradually add the butter and margarine to the meringue and beat until fluffy. The butter must not be too cold when it is added or the buttercream may break. Swiss Meringue 2 c. egg whites 1 pound plus 4 oz. granulated sugar Combine the egg whites and the sugar in a bowl over simmering water. Heat to 140˚ or until the egg whites feel smooth with no grits of sugar. Whisk constantly to avoid cooking the egg whites. Remove from the heat and whip the mixture at high speed until it has cooled completely. Whip to stiff peaks. Building the Cake Cut each 9 inch cake layer in half to make four cake layers. Place one layer on a cake plate and brush with Amaretto. Frost the cake layer with the almond buttercream. Repeat with the last three layers, placing the fourth layer on top. Frost the cake with the Swiss Meringue. Use a kitchen torch to toast the meringue until the peaks are lightly browned and toasted.
Saturday, December 2, 2017
CHRISTMAS R ECIPE guide
The Advertiser-Tribune, Tiffin, Ohio — 7
joyoflivi ng .c om
CHRISTMAS R ECIPE guide
8 — The Advertiser-Tribune, Tiffin, Ohio
Holiday Family Gathering
Saturday, December 2, 2017
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