Braille Monitor November 1986
THANKSGIVING DINNER ROLLS
by Gwen Rittgers(Note: Gwen Rittgers is a long-time Federationist from Missouri.)
3 cups flour
1-1/2 teaspoons salt
1/2 cup butter or margarine 1/4 cup evaporated milk 1/4 cup water
1 tablespoon sugar
2 packages active dry yeast
3 eggs, slightly beaten
1. Sift 1-1/2 cups of flour and the salt into a bowl. 2. Heat the butter, milk, water, and sugar to warm. Add the yeast, let stand two to three minutes, and stir to dissolve. 3. Add this mixture to flour. Mix well. Beat until smooth. Cover and let stand in a warm place for 20 minutes. 4. Add eggs and remaining flour. Beat vigorously. Knead the dough in the bowl until smooth and satiny. Add a bit more flour if dough is too sticky to handle. Cover and let rise until doubled in bulk, about one hour. 5. When dough is risen, knead down lightly and divide into 24 to 30 pieces. Form into small balls and place in greased pan. 6. Cover and let rise until doubled in bulk. Bake in a hot oven of 425 degrees for 15 minutes. Makes 24 to 30 rolls.
LIGHT AND LEMONY PUDDING
by Dottie Neely
(Note: Dottie Neely is a member of the Jefferson City, Missouri, Chapter of the National Federation of the Blind.)
1 tablespoon unflavored gelatin 1 tablespoon cold water
1/2 cup sugar
1 cup boiling water
1/2 cup cold water
1/4 cup lemon juice (I prefer fresh juice)
1/4 cup non-fat dry milk
1/2 cup ice water
1 teaspoon grated lemon rind (optional)
Soften gelatin in 1 tablespoon water. Add boiling water to dissolve. Add sugar, 1/2 cup cold water, lemon juice, and rind. Then chill until very thick, about 90 minutes. Chill a deep mixing bowl and beaters. Add dry milk, ice water, and 1/4 teaspoon lemon juice to bowl. Beat until fluffy, then chill. Break up lemon mixture with fork and add to the whipped mixture. Beat well with electric mixer until pudding is fluffy, but not too stiff. Pour into glasses and chill until firm.
STUFFED BURGER BALLS
by Robin Hauck
(Note: Robin Hauck is President of the Student Division and a member of the Baltimore Chapter of the National Federation of the Blind of Maryland.)
2 pounds ground beef
1 box Stove Top Stuffing
1 small diced onion
1 slice of diced bread
1 can of beef gravy
Cook stuffing per directions on box, keep warm. Mix egg and onions, then add bread crumbs. Pour the mixture over the beef and work it through. Pat beef down to be about 1/3 of an inch thick. Then form 3 large flat squares. Using warm stuffing mix, form 3 large, firm, solid stuffing balls. Take each square of meat and center it at the top of each ball, allowing the 4 corners to fall down each side of the ball. While leaving the ball stationary, with a flat bottom base, mold the beef securely around the sides and top of the ball. Bake in oven at 350 degrees for 45 minutes. When finished, turn upside down, pick apart with fork, and pour heated gravy over balls. Makes for a cheap, easy, and filling meal.
PUMPKIN BREAD
by Cynthia Handel
(Note: Cynthia Handel is one of the leaders of the National Federation of the Blind of Pennsylvania.)
2 cups sugar
3 eggs
2 cups flour
1/2 teaspoon baking powder
1 cup melted butter
2 cups pumpkin
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
Beat sugar and butter. Add eggs one at a time and beat until light and fluffy. Add pumpkin and beat. Then add remaining ingredients. Divide into two greased loaf pans. Bake in a 325 degree oven for one hour. Cool 10 minutes, then remove from pans to finish cooling.
CHOCOLATE FUDGE CAKE
by Cynthia Handel
3 squares unsweetened chocolate
2 teaspoons baking soda 1/2 cup butter
3 eggs
1 cup sour cream
2-1/4 cups sifted flour
1/2 teaspoon salt
2-1/4 cups packed light brown sugar
1-1/2 teaspoons vanilla
1 cup boiling water
Melt chocolate in top of double boiler (or in microwave) and cool. Grease and flour two 8-inch pans. Sift together flour, soda, and salt. Beat butter until soft. Add brown sugar and eggs. Beat on high for five minutes. Beat in vanilla and cooled chocolate. With wooden spoon, stir in dry ingredients alternately with sour cream. Stir in boiling water. Bake at 350 degrees for 35 minutes.
CHOCOLATE FUDGE FROSTING
by Cynthia Handel
4 squares unsweetened chocolate
1 pound confectioners sugar
2 teaspoons vanilla
1/2 cup butter
1/2 cup milk
Melt chocolate and butter in small heavy pan over low heat. (I use the microwave.) In medium bowl combine sugar, milk, and vanilla. Stir until smooth. Add chocolate mixture. Place bowl in pan of ice water and stir with wooden spoon until spreading consistency.
SHOW-OFFS
by Cynthia Handel
2 cups peanut butter
2 cups chopped nuts
2 eggs
2 cups confectioners sugar
2 cups chopped dates
Mix together. Form balls about the size of large cherry tomatoes. Chill several hours or overnight. In double boiler mix a 12-ounce package of chocolate chips and 1/4 stick of paraffin wax. Dip balls into mixture. Set on waxed paper to dry. Makes about 5 dozen.