Page 22 - Florida Sentinel 12-8-17

Recipes
BIG SOFT GINGER COOKIES
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon 1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened 1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar
Directions: Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, bak- ing soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mix- ture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 min- utes before removing to a wire rack to cool completely. Store in an airtight container.
CHRISTMAS CHOCOLATE TRUFFLES
Now is a good time to kick baking season into high gear. So why not create dazzling arrangements of cookies and candy to savor and share this holiday season.
Don’t forget to keep the person’s health in mind you are baking for. Substitute stevia for sugar if needed and use 1/2 the salt required to help. These are gifts they will love and enjoy right away.
DARK CHOCOLATE PECAN TOFFEE
Directions: Using a double boiler method, melt the chocolate chips, condensed milk, and vanilla together until smooth.
Refrigerate the chocolate mixture for one hour until slightly firm.
Portion the truffle mixture using a two teaspoon measure scoop to keep truffles even in size. Roll into balls and roll into the sprinkles to coat.
Place truffles on a parchment-lined baking sheet and refrigerate for one hour to set.
3 cups semi- sweet chocolate chips
1 can sweetened condensed milk 1 tablespoon vanilla extract
1⁄2 cup sprinkles
1 c. unsalted butter, cut up, plus more for baking sheet
1 1/2 c. pecan halves, divided
3/4 c. granulated sugar (or stevia) 1/4 c. packed light brown sugar
1/2 tsp. kosher salt (tread lightly with the salt)
1/2 tsp. pure vanilla extract
1 3.5-ounce dark chocolate bar, chopped
3/4 tsp. large flaked sea salt (such as Maldon)
Directions: Preheat oven to 350°F. Butter a rimmed baking sheet.
Spread pecan halves on a second rimmed baking sheet and toast just until fragrant, 7 to 8 minutes; cool. Arrange 1 cup toasted pecans, flat side down, in a single layer on prepared bak- ing sheet, leaving a 2- to 3-inch border along sides of baking sheet. Chop remaining 1/2 cup pecans; set aside.
Combine butter, sugars, salt, vanilla, and 1/4 cup water in a medium saucepan. Cook over medium-low heat, stirring con- stantly, until mixture reaches 290°F, 18 to 20 minutes. Slowly pour hot caramel mixture over pecans, making sure to fully cover each nut and leaving the 2- to 3-inch border around bak- ing sheet.
Sprinkle chocolate evenly over toffee; let sit until slightly melted. Spread chocolate, in an even layer, with a small rubber scraper or offset spatula. Sprinkle with chopped pecans and sea salt. Let stand 20 minutes, then refrigerate until cool and set, 40 to 45 minutes. Break into small pieces.
PAGE 10-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, DECEMBER 8, 2017