Tuesday Taste Tempter 6.3.08
The Messenger, each Tuesday, will feature a recipe on the Community Lifestyles page. Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers. In order for a local reader to have a recipe considered for publication, the recipe must be typed. No handwritten recipes will be accepted. No exceptions. Measurements such as tablespoon and teaspoon should be spelled out. No abbreviations, please. Submissions must also include the cook’s name, address and day-time telephone number. Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by e-mail at firstname.lastname@example.org. Today’s recipe has been submitted by “The Old Farmer’s Almanac.” Russian Tea Cakes Yield: 2 dozen cookies 1 cup butter or margarine 3/4 cup sugar 1/4 teaspoon salt 2 1/4 cups flour 1 teaspoon vanilla 3/4 cup walnuts or other nuts (or coconut) 1/2 cup confectioners’ sugar Preheat oven to 400 degrees. Cream butter or margarine. Add the sugar; cream again. Add salt and flour to creamed mixture and work in well with your hands. Blend in vanilla and nuts. Form dough into balls about 1 inch in diameter. Place balls on a lightly greased baking sheet about 2-1/2 inches apart. Bake 14 to 17 minutes. Watch the cookies closely — they brown quickly on the bottom and may have to be “scraped.” While the cookies are warm, roll them in confectioners’ sugar. Let cool and roll again. Real Hot Chocolate Yield: 3 servings 1 1/2 cups milk 1/2 cup light cream 3 tablespoons brown sugar 1/2 teaspoon cinnamon, plus a pinch to garnish 1 1/2 teaspoons vanilla Pinch salt 3 ounces semisweet chocolate, roughly chopped Whipped cream Combine ingredients over medium heat until chocolate melts. Serve with whipped cream and garnish with cinnamon.