|
FRONT PAGE INTERNATIONAL:
|
‘Tis the Season It’s about that time of year! December has FINALLY arrived, and the Holiday season is here. However, with a week left of classes and finals rapidly approaching, it can be a stressful time; final papers and projects are due, presentations must be acted upon, and some may even be opening a textbook for the first time in an attempt to begin preparing for final exams. If you get the chance to take a study break, especially those of you fortunate enough to have a kitchen accessible to you (those of you in the trailers, towers and Lakeview), put the books aside and de-stress yourself by taking a couple minutes to get away from the books to make yourself a Holiday treat. Below are two of my personal favorite Holiday desserts, which are quick, easy and tasty! Candy Cane Fudge: 2 (10 ounce) packages vanilla baking chips 1 (14 ounce) can sweetened condensed milk 1/2 teaspoon peppermint extract 1 1/2 cups crushed candy canes 1 dash red or green food coloring 1. Line an 8 inch square baking pan with aluminum foil, and grease the foil. 2. Combine the vanilla chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until almost melted, remove from heat and continue to stir until smooth. When chips are completely melted, stir in the peppermint extract, food coloring, and candy canes. 3. Spread evenly in the bottom of the prepared pan. Chill for 2 hours, then cut into squares. Chocolate Buckeyes: (makes about 3 dozen cookies) 1/2 cup (1 stick) butter 3/4 cup chunky peanut butter 1 cup graham cracker crumbs 1 1/2 cups confectioners' sugar 1 1/2 cups semisweet chocolate chips 2 tablespoons butter 1. Place 1/2 cup butter and the peanut butter in a small heavy-bottomed saucepan and place over low heat. Stir until melted and blended. Remove from heat. 2. Blend the graham cracker crumbs and confectioners' sugar together in a small mixing bowl; then gradually stir this mixture into the melted peanut mixture, mixing well to form a stiff dough. 3. In the top of a double boiler over simmering water, melt the chocolate chips and 2 tablespoons butter together. While this mixture is melting, form the dough into balls about 1 inch in diameter. 4. Spear the dough balls on the end of a toothpick and dip them into the melted chocolate mixture to coat two-thirds of each ball, leaving circles about the size of a penny uncoated. place the coated balls on wax paper or aluminum foil and chill to set. 5. Pack the buckeyes in a tightly covered container lined w/ wax paper or aluminum foil and store in a cool, dry place.
|
|