This 1994 episode features one of Patti Macey’s earliest appearances on At Home! Long before she opened her own bakery, Patti had been creating handmade treats at home and selling them to friends and family. Here she joins Arlene to share some of her favorite cookie recipes, including the delicious nut and apricot filled Russian Torte, classic peanut butter buckeyes, and tasty mint chocolate chip dips.
Russian Torte Bar Cookies
This jam-filled bar cookie has a delicious meringue topping.
Ingredients
- 3 cups ground walnuts
- 1 cup sugar
- 2 tsp cinnamon
- 1 package active dry yeast
- 1/4 cup warm water (about 110 degrees)
- 1 1/2 cups butter
- 4 cups flour
- 4 eggs, separated into whites and yolks
- 1/4 cup milk
- 3 jars apricot filling (10 oz each)
- 3/4 cup sugar
Instructions
- Preheat oven to 350 degrees. Grease a 1/2 sheet cake size pan with sides. Set aside.
- In a bowl, combine ground nuts, 1 cup sugar, and cinnamon and mix together. Set aside.
- Dissolve dry yeast in 1 /4 cup warm water. Set aside.
- In a large mixing bowl, combine butter and flour until it resembles coarse crumbs. Add 4 egg yolks, 1/4 cup milk and yeast. Mix well and knead on floured board until smooth. Divide dough into 3 balls.
- Roll out first portion of dough large enough to fit prepared pan. Line pan with dough. Cover dough with nut filling (reserve 1 /2 cup for top) evenly. Roll second portion of dough out and place over the nut layer in pan. Spread apricot filling evenly over the dough. Repeat with third dough ball and place over apricot layer. Trim edges to even out.
- Bake in preheated oven for approximately 30 minutes. While baking, prepare meringue by beating 4 egg whites with a mixer until stiff. Add 3/4 cup sugar gradually and beat until very stiff, but do not over-beat or else it will turn grainy.
- After torte has baked for 30 minutes, remove from oven and spread meringue over baked crust. Sprinkle with reserved 1 /2 cup nut filling and return to oven and bake an additional 10 minutes. Remove from oven to cooling rack. Cut into serving pieces IMMEDIATELY, while warm. Cookies will not cut cleanly if they are allowed to cool. Makes 7 to 8 dozen pieces. Enjoy!
Patti’s Buckeye Candies
These tasty chocolate-covered peanut butter balls are a holiday favorite.
Ingredients
- 1/2 cup unsalted butter
- 1 cup peanut butter
- 1 to 2 cups powdered sugar
- melted chocolate (milk or dark)
Instructions
- In a saucepan over low heat, place butter and peanut butter and stir until melted and combined. Remove from heat and gradually add enough powdered sugar to make dough stiff enough to roll into balls. Roll dough into 1-inch balls. (You may not need all the sugar. Use less sugar to make softer buckeyes. Use more sugar to make firmer buckeyes.)
- Place balls into refrigerator to chill dough. When chilled, using a toothpick, pierce ball and dip almost completely into melted chocolate, leaving a little peanut butter showing at the top of each candy. Makes 2 to 3 dozen. Enjoy!
Mint Chocolate Chip Dips Cookies
These cookies take it up a notch with mint chips and a dip in melted chocolate!
Ingredients
- 1 cup unsalted butter
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 1 tsp vanilla
- 2 eggs
- 2 1/4 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 2 cups mint chocolate chips
- melted chocolate for dipping
Instructions
- Preheat oven to 350 degrees. Grease cookie sheets, or line with parchment paper.
- In a mixing bowl, cream together butter, white sugar and brown sugar until light and smooth. Add vanilla and eggs and beat again.
- Add all at once, flour, baking soda and salt. Mix until dough forms. Stir in mint chocolate chips.
- Drop dough by teaspoonfuls on prepared sheets. Bake in preheated oven for approximately 10 to 12 minutes. Remove from oven and cool on wire racks.
- When cookies are cooled, melt dipping chocolate slowly in microwave or double boiler, and dip end of cookie in chocolate. Put dipped cookies on waxed paper to let harden. Makes 5 dozen cookies. Enjoy!
Transcript
- Well hello and welcome to our At Home Program for today. We are geared up for Christmas and as you can see, I have a gift idea sitting right here next to me from our great friends at the Jordan Banana Company. Pat and Doug and Freddy and all the gang over there and Mr and Mrs Jordan who are good friends of mine are very special people have been with us from the beginning of At Home, which is three and a half years hard to believe. But this is just one of the ideas that they can do for you. And I always tell them show me something that is a gift possibility. This is not a fruit basket this is a vegetable basket. You can see there’s green onions, there’s carrots, here’s some garlic, here’s potatoes, there’s tomatoes turning it around, there’s even a big head of cauliflower There’s, I mean, radishes, red peppers, green peppers beautiful idea and not only do we have a vegetable basket, but back here on the other cabinet is the traditional fruit basket and this is beautiful as you can see, golden delicious apples and big oranges, tangerines there’s bananas, a little bit of everything they do such a fine job of fruit and vegetable baskets and that’s our good friends at the Jordan Banana Company. And one of their special people in the Jordan family, is my guest today and she’s gonna be doing part one of our Christmas cookies. Sorry, she’s gonna be doing part two of Christmas cookies. And her name is Patty Macy, if you’ve watched At Home, if you’ve watched our Christmas specials that we’ve done on getting together, she’s every year, she is a part because this lady is one good baker. I wanna tell you she does this all year long, not just Christmas, she does it all year long. She bakes special orders, cakes, cookies her house always smells like the Sugar plum house just someplace you wanna visit ’cause it always smells good. And her children, her husband Andrew and her children are always a very big part of it too and so she’s gonna be a part of this program today, baking some cookies that you’re gonna want to bake for your holiday pleasure. I wanna thank the lady that sent me this beautiful Christmas apron, and it’s pretty, look at this This a nice apron, I wanna thank her this is from Carol Ozuski I believe it is. And I appreciate her thinking of me. And she said, Arlene, “This is something I want you to have Merry Christmas.” And that says, look at that “Holidays At Home.” What a nice name At Home, right? Thank you Carol, I really appreciate this very much. Yeah, this is the time of the year when thoughtfulness comes into play and when you’re thinking of others and you’re thinking of what can I give? What can I do? Sometimes gifts are not just things, they’re services. Maybe sitting with someone for a couple of hours in an evening, or helping someone do some work at their house or lay a new floor for them or just those types of things. Giving comes from your heart and whether it’s a thing that you make a thing that you buy or a thing that you do, those are all gifts. And you need to… You say, well Arlene, I don’t have any money to even bake cookies, or I don’t have money to buy gifts but you can do something that doesn’t require money or finances. You can do a special service or a deed, or how about a coupon for a free spaghetti dinner and have folks come to your house and you prepare the spaghetti dinner for them. Those are great gifts and those are always enjoyable. And you can cash them in anytime you want It can be now, or it can be in the middle of June or it could be next September whenever but those are fun things to do. Well, we’re gonna be back with Patty Macy, we’re gonna get started with her special presentation of Christmas cookies in just a minute we’ll be right back after the hint.
- [Arlene] Here’s today’s At Home Christmas Hint. If your Christmas cookies are spreading too much when baking, allow the baking sheets to cool completely before baking each batch of cookies. If you’ve got a helpful hint that you’d like to share with us, we want to hear from you. Send your hint to “AT HOME HINTS” CTV, WALL PENNSYLVANIA, 151481499.
- Well we’re back and welcome Patty It’s always nice to see you this is one of my favorite people, she’s our sweetheart and we always have a good time together, don’t we?
- Oh, of course.
- And you feel right at home in the kitchen?
- Oh yeah, I feel.
- Because,
- So much at home.
- That’s where you spend all your time right?
- Right.
- She has a neat house because she and her husband… He’s customizing the house so that all the baking she does she’s got a big area in her basement, really nice. And do you get tired of baking?
- Sometimes but I really do like it.
- [Arlene] Because I know what the holidays are like at your house. I mean this girl probably bakes like almost non-stop, just a few hours of sleep per night. And she’s got all her little helpers they’re working. It’s a horrendous time, but–
- It’s fun though we have a good time. we really do, we have a lot of fun the kids have fun, I have them peeling, cushy kisses.
- [Arlene] Helping yeah sure
- Everybody works.
- Everybody works Andy’s working and the kids, everybody. What are you gonna make for us today?
- Okay, I’m gonna make a, it’s called Russian Tortes.
- Russian Tortes.
- Right. It has a nut and apricot filling.
- It’s a layer type cooking.
- Yes.
- Okay.
- It has layers of dough, it’s pretty good It’s different is a little bit of time, a little bit of work involved but,
- It’s worth it though, isn’t it?
- It’s worth it everyone loves them.
- Okay, and she uses the big mixer to mix her dough. Now you can do this by hand it’s just easier if you have a nice big mixer.
- Yeah it saves a lot of times.
- It sure does. Okay, what are we doing first?
- Okay, first,
- I’m gonna we’re gonna have to add some,
- Some water.
- Water.
- Okay.
- And what, just go through the ingredients what we have here.
- Okay, we have four cups of flour, three sticks of margarine, four egg yolks, quarter cup of milk and we’ll have some yeast.
- Okay.
- Using that okay, just to warm it up a little bit.
- Yeah ’cause we have to melt it.
- I always worry that I don’t get the yeast warm enough, but you really don’t have to.
- No, I don’t think you really have to.
- Worry too much it pretty much activates, doesn’t it?
- Yeah, it does. just stir it up so it’s dissolved.
- Okay.
- Okay, and then you let that sit a few seconds.
- ‘Cause that kind of proofs it a little bit, right?
- Right, and then you add three sticks of butter
- Can you use butter or margarine?
- I use margarine.
- You use margarine
- I like margarine better.
- Okay. So would it changed the flavor if you used butter?
- I don’t think it would, but I really don’t know I’ve never used.
- Okay, you never did, okay.
- Okay and then you add your four cups of flour
- To the butter?
- Right?
- Okay. Because this is like a pastry more than a butter, isn’t it?
- Right.
- Should the butter be cold or room temperature?
- No, its better to be room temperature mix easier.
- Mix is easier, huh? And that’s four cups of flour?
- Right?
- Okay.
- Four cups of flour.
- And you just.
- How do we?
- Just bring it down.
- Bring it down.
- Yeah, this is a speed over on this side.
- [Patty] Okay and just mix that up.
- [Arlene] Okay.
- [Patty] And While that’s mixing, you add your four eggs
- [Arlene] Four egg yolks.
- [Patty] Just the yolks.
- [Arlene] Okay, just the yolks.
- [Patty] Just the yolks.
- ‘Cause you need the whites for the meringue that goes on top.
- Okay.
- Okay and then you could add your milk.
- How much milk is that?
- [Patty] Quarter cup of milk.
- [Arlene] Quarter cup all right.
- [Patty] And you add that.
- [Arlene] Just do it slowly, huh? It’s so easy how dough forms isn’t it? I’m always amazed, I really am. Because sometimes you think this is never gonna work and then it does. While you’re doing that, I’m gonna get the one you’ve prepared, okay?
- Okay.
- How long would you let that go?
- [Patty] Just few seconds, it doesn’t take long for it to mix up. It only takes a few seconds for it to mix.
- [Arlene] And do you have to let it raise?
- [Patty] No, this doesn’t rise at all. even with the yeast in it, you don’t need it to…
- Wonderful.
- See how it’s mixing up nice.
- It’s gathering in the pan.
- Yeah, its perfect.
- All right.
- Okay, and what’s nice about a mixer is you don’t have to… If you do it by hand, you have to knead it all out,
- But you are doing it with the mixer,
- But with the mixer you don’t have to.
- So, it really saves.
- Okay, now let’s say that that’s probably done
- Yeah it is done.
- And how many parts would you divide that into?
- You roll it into three balls.
- Three balls.
- Right, and then…
- For time purposes, we know what to do with that, would you refrigerate it or anything?
- No you don’t have to refrigerate.
- Immediately roll it out. Okay, yeah, I’m gonna help her get it there we go.
- Place it here.
- You can see these are well used pans, but they are temper too.
- Good sturdy.
- Yeah, they’re good sturdy pans. You roll the first ball out and you line.
- A grease to grease your pan. You need a half sheet cake pan. You grease the pan, you put your first layer of dough on. And then you take your nut filling, which is three cups of ground nuts.
- Walnuts?
- Yeah. One cup of sugar and two teaspoons of cinnamon.
- Cinnamon, okay.
- And you put it all in except for a tiny little bit like about a quarter or half a cup ’cause you need that for the top. For the top.
- For the top, okay.
- You mean you don’t add anything to this It isn’t thick It’s just lose like that.
- Yeah it’s loose. It’s real nice, it’s nice to work with it’s…
- Yeah, it looks like it would be easy.
- Yeah, it is. It’s real easy.
- Like you told me, you make these almost everyday.
- I make these all the time. They’re real popular, everyone loves them. I think they like to order them ’cause they don’t like to make them but they like to eat them.
- So this would make quite a few…
- This makes about maybe seven, eight dozen, depending on how you cut them.
- And this is what I like you do it once it’s done, all you have to do is cut it when it comes out. You’re not individual making, making, making, this…
- Then you new add your next layer of dough.
- Okay.
- And you put that down here.
- Could you make this in a different size pan Patty? 13 by nine, maybe 213 by nine or something.
- [Patty] Yeah you could cut the recipe in half or you could do 213 by nine and this here is apricot filling.
- No wait, oh, there’s a hole there.
- That doesn’t matter?
- That doesn’t matter no… Because you’re gonna cover it, right?
- Right, and you put the apricot, I love this apricot feeling, it’s good.
- [Arlene] You buy that at the store
- [Patty] Yeah I buy it, you don’t have to make it.
- [Arlene] But you could if you had to, right?
- [Patty] Yeah, if you know how to make a proper filling
- [Arlene] Could you tell that she knows exactly what she’s doing look at this. I mean, this is not something new. Me I’d be squirting it everywhere and it would probably be everywhere.
- [Patty] See you don’t have to use this much apricot, but I like a lot of apricot.
- [Arlene] But you like to taste it, right?
- [Patty] Yeah I like them all billy and messy.
- [Arlene] You wanna give them your money’s worth too it’s a little different when you’re selling your product.
- All right and then you just spread this out so it’s…
- If you couldn’t get there, could you use those little jars of apricots?
- You could use the little jars, the bag stuff you can buy a cake and candy stores. a lot of them sell the filling. And then, so you just smooth that out.
- [Arlene] Well that’s I wish you could smell that apricot. There’s nothing like good old apricot I really like. You can put pineapple in there though couldn’t you?
- I don’t see why not, I’ve always made it with the nut naper cup and I can see why you couldn’t.
- And now were gonna get another one.
- Third layer of dough,
- Right. And you can see how easy it is for her to use. She’s not having a struggle with it at all.
- [Patty] And then you just bake it in the oven.
- [Arlene] Okay, now you don’t care about that being flipped over here.
- [Patty] No, it doesn’t really matter
- [Arlene] How long are you gonna bake this?
- You bake this for approximately half hour, maybe 40 minutes Keep checking it 35, 40. You check it when the top gets some golden Brown, then you know it’s done.
- Okay, at what temperature?
- It’s 350.
- Preheated oven right?
- Yes.
- Okay and then do we wanna see what we get in here?
- Yes we have one in here.
- Because we’re not done yet, she’s gonna bake this, but you think well that’s finish no, that’s not it because she’s gonna put a meringue on the top. Maybe I could get the meringue down here.
- Yeah, see it has like kind of a gold mix color.
- Yeah, looks wonderful.
- And then for the meringue you use the four egg whites.
- Now this is a smaller piece of what you’re just doing. And you’re gonna whip those.
- Yeah, you whip the egg whites. So they get real nice and stiff.
- Okay.
- [Patty] And then once they get stiff you add your sugar,
- [Arlene] How much sugar do you add?
- [Patty] Ten table spoons.
- [Arlene] Now should they be real stiff? Actually real real stiff?
- Yeah, they should be stiff.
- [Arlene] Okay.
- [Patty] When you add the ten table spoons of sugar, you do it slowly, you do it too quickly it will… Egg white should be at room temperature. They say the mix…
- [Arlene] They will pop better don’t they, they do.
- Yeah, when they’re cold It doesn’t work right, even when you separate your eggs, they separate so much that at room temperature.
- [Arlene] Right that’s gonna take us a little bit of time so we’re gonna take a break and when we come right back, we’re gonna be putting the finishing touches to this. And she’s got a couple more recipes we’re gonna share with you we’ll be right back.
- Well we have the meringue ready and you’re starting another cookie, can I just go ahead and spread this on?
- Yeah, just spread that on top and then sprinkle the nuts–
- Okay.
- On top of that.
- And then we put it back in the oven for how long?
- Just for a few minutes maybe five or 10 minutes just until the meringue grounds a little.
- Okay. Now tell me what are you’re making over there? You’ve got something in that pan what’s going on?
- This is one of my kids’ favorite, it’s called Buckeyes. All it is, is you take a stick of margarine, a cup of peanut butter and you melt it. And once it’s melted you remove it from the heat and you add powdered sugar.
- Okay, you wanna bring it over here.
- Oh, sure.
- Patty, then that way it won’t get out of your way.
- Okay here’s the powdered sugar it is approximately two cups–
- Of powdered sugar.
- Yeah, there might be a little warm, you might need a little more, a little less sometimes.
- Hmm.
- These are really easy to make.
- So the kids could get involved, huh?
- [Patty] The kids love this, they like to make ’em and they like to eat ’em.
- [Arlene] Isn’t a great time of the year for kids?
- [Patty] Yes.
- [Arlene] Christmas, they’re so excited and I know that you have started a tradition at your home on Christmas with the… ‘Cause you do cakes and everything. But your children tell me that you have a birthday cake for Jesus every year.
- Yes, yes we do ’cause one morning, it’s the first thing we do.
- That’s actually wonderful.
- Especially happy birthday.
- Well, it keeps them focused doesn’t it?
- Yes.
- There the nuts over there, I’m gonna retrieve the nuts. I think that the celebration is fine as long as we keep the focus of what is the holidays all about? And at the center of all of everything we do is the Lord.
- Right.
- And that’s important. Okay that’ll–
- Okay, well this is all ready to go and you just form the peanut butter with the powdered sugar and the butter in it, you just formed into balls.
- Into balls that’s all.
- You just form it into balls, this is part that the kids can do they like to roll the balls up here.
- [Arlene ] Now, we’re gonna put some… Looks like some that you brought had chocolate, do we have a chocolate melting? Let me see.
- We should.
- Let me see if it’s in here. How many does that recipe make?
- This is like half of a regular recipe we’ll get about three dozen out of this and a normal recipe will give you about six dozen.
- Six dozen, okay.
- And–
- And then you chill them.
- Well you have to chill them?
- Yeah.
- These ones here already been chilled.
- Okay, ’cause you’re gonna dip them.
- Right, and then you dip them partly in Buckeye.
- Where did they get the name Buckeye?
- I think they look like a Buckeye when they’re done.
- Because of the chocolate coming, you don’t cover completely with chocolate right?
- No, you leave a little… A little bit of the peanut butter sticking out of it.
- Okay, great. You also have a wonderful recipe that we’re going to show you in just a minute. And what are these called?
- They’re mint chocolate chip cookies that we dip halfway in chocolate.
- In regular chocolate–
- Regular, no regular chocolate.
- Okay.
- You could dip them in mint but that might be too overpowering.
- Alright, let me see what happened here with the chocolate, see if it’s melted. Now these are the little waffer things, right?
- That melts the best, you can use chocolate chips, but they don’t melt as nice.
- Okay. Just eat more do you thing.
- Yeah I would think.
- I would say, huh.
- Yeah.
- Okay, we’re going back in the microwave for a little bit longer. I want to remind everybody out there that indeed all of the recipes that you’ve seen today and the last several weeks and next week, which will be our Christmas buffet are included in our Christmas booklet for this year, and all you have to do is send a self addressed stamped business-sized envelope with a little gift in there, a little offering of some kind to help us with the printing costs. I’m gonna tell you the address and tell you more about it at the end of the program. But if you’ve written last week or the week before, you don’t have to write again because everything is included in one easy booklet. You have the whole month supply of recipes through Christmas and why it makes a little easier. And you don’t have to keep worrying about, oh, I didn’t get last week or I didn’t see it. That’s why you have the whole month supply and hopefully some of those things that you’ve seen prepared in the recipes, in the booklet will be included with your holiday entertaining. Well, it looks like you’re a moving around.
- These are about done.
- Yeah.
- They’re easy to do.
- You can tell she i so fast, I mean, the rest of it would be playing with these little peanut butter balls here little Buckeyes.
- No, I don’t have time usually to play, so I do it quickly.
- Or maybe we should get started then.
- On the other.
- Yeah. And then when the chocolate comes out how about if I dip the Buckeyes?
- Sounds good to me.
- You know what I like about her too she doesn’t… ‘Cause basically all of this is pretty much the same ’cause you have the butter and the sugar and the flour. So she says, you don’t even have to be careful to… If I have to clean this off a little bit.
- Yeah, it doesn’t hurt.
- Okay. Tell us now what’s in this, that you’re making.
- This here is basically just a chocolate chip cookie, but we added the mint chips instead of regular chocolate chips. You could do it with white chocolate, nut dipped in white chocolate, you could use whatever.
- Macademia.
- Yeah I mean you could do, you be real creative this is a nice recipe, you can do anything with it.
- Okay, go ahead and do it let me check on the chocolate.
- Okay, first we add our butter which is two sticks of butter and then we add our sugar which is three quarter cup of regular sugar and three quarter cup of brown sugar. And then we add two eggs.
- Would you say this chocolate is like ready?
- Yeah, it looks like ready.
- Getting there yeah.
- And then we put a little bit of vanilla about a teaspoon.
- Now she uses the clear vanilla, so it doesn’t color up what you added to which is nice.
- Yeah I like it a lot better.
- Yeah okay.
- And then we…
- Swap places with you.
- Sure, switch places.
- Yeah, I love this time of the year in the kitchen having people, having friends, having someone and baking together. A lot of friends of mine that’s what we do, we bake together a lot because then you only have mess at one house if you make large enough quantities and you can share and you both have some delicious, different recipes then maybe you would make at home, if you, get a friend to bake with.
- Yeah, it makes it fun.
- I know I always have a great time at Christmas.
- I know, even though you’re…
- Here we’ve crud everyone that…
- I know Judy that she was doing my hair, let’s see when was it, I guess it was last Christmas, she’s telling me, she’s saying, “Yeah, I’m going to Patty’s tonight, “she’s got orders everywhere “we’re gonna go over and help her.” And I said–
- However, Maya GN come over and we had a good time.
- Did they really help or did they make a mess?
- No they really helped, they really did help, we had a good time.
- Okay.
- [Patty] And I recruit my one neighbor Penny,
- [Arlene] Mix that, there you go.
- My one neighbor Penny comes over and she helps me all the time.
- That’s great.
- So it’s easy and it makes it fun, you have a good time.
- Good, now should this be without lumps and bumps huh?
- [Patty] Yeah, but–
- But that’s okay.
- That’s okay.
- That’s scoring it would come down.
- It should.
- But should time sake can I show you how we do this?
- Yeah, use the cold ones.
- Use the cold ones okay.
- Because then they dip better.
- Now that I just do it …
- Yeah, you could use a fork or dealing with the…
- [Arlene] Like that.
- [Patty] Yeah, that will work. Heck that’ll work.
- [Arlene] Do I do it this way or this way?
- [Patty] No that’s good.
- Like this, okay.
- That’ll work sometimes you could use the spoon or…
- To cover them more.
- Yeah, or fork, some people use a toothpick but they slide off on me, I have tried with the toothpick.
- Yeah and then you retrieve them huh?
- Right.
- All right and she’s gonna add the chocolate chips now, how long do these bake Patty?
- [Patty] The mint chocolate thing?
- [Arlene] Hmm.
- [Patty] About 10, 12 minutes.
- [Arlene] Okay, and about how many dozen?
- Out of this recipe you get about five, maybe six dozens depending how.
- And you even add it with the chocolate chips in there, huh?
- Now I do everything in my mixer, everything.
- Okay, well, we’ll be back in just a minute to finish up and show you all of the completed cookies, but we wanna tell you how you can get the recipes. Not just today’s but of the other weeks, all during this month of December. We’ll be right back in just a minute.
- [Narrator] To receive your Christmas packet number 200 containing all of this month’s special holiday recipes listen very carefully, just send a self addressed business-size, stamped envelope with a dollar or more to At Home, Number 200, CTV Wall Pennsylvania, 151481499. You’ll only need to write once this month to receive all our Christmas recipes from At Home and have a blessed holiday.
- Don’t forget now that’s At Home Recipe Number 200, that’s At Home for Christmas all the recipes of today’s show the whole month of December included in that booklet. Here we go with the cookies that Patty has made, these are the Buckeyes delicious little cookie and this is the Russian torte. Now let me show you when you bring that out of the oven, that’s what it looks like the meringue is browned and you need to cut it immediately, right?
- [Patty] Because of meringue, you have to cut it right away.
- [Arlene] ‘Cause what happens if you don’t.
- [Patty] It’s too hard to cut and it’ll be all tore out.
- [Arlene] And it sticks in all… So you cut it immediately even when it’s still warm and then you have to let it come to room temperature and then you put out on your serving part. And then this is our mint chocolate chip dips and show us, we baked them for how long?
- Baked them for about 12, 15 minutes–
- 12 to 15 minutes.
- Depending on your ovens.
- Do you let them cool then?
- Yeah, you let them cool and then you dip them into chocolate the melted chocolate same as you do your Buckeyes.
- [Arlene] Just the one end.
- [Patty] Just dip the one end, real simple.
- [Arlene] Okay.
- [Patty] And just put them on a wax paper so they dry.
- [Arlene] Now, is that a milk chocolate? That’s the milk chocolate.
- Yeah, that’s right. You could probably use anything you wanna use.
- [Arlene] Right. Or even white chocolate,
- Yeah white chocolate.
- would be nice to add something different. That is kind of a holiday’s too… I’m thinking of like chocolate sprinkles, maybe there’s little–
- Yeah, you can do that. I’ve done it for a different holidays, put a little sprinkle and it brightens them up a little.
- I mean just let yourself go imagination go wild, but let me tell you again that, the Jordan Banana Company have fruit baskets and vegetable baskets and please be sure to call them and put your order in as early as possible, because that’s really, really important. Again, I want to stress that all the recipes that you have seen during the month of December are included in this booklet that is yours just by sending a self addressed stamped. This is the business-sized envelope that we need you to send. It’s really, really important and of course if you’d include some help to cover the cost of the printing and the cost of all the preparation that it takes to get this in the mail to you. I wanna thank you Patty. It’s always a pleasure when you’re here and I hope you have a wonderful blessed holiday.
- You too, thank you.
- Merry Christmas to you and Andy and the kids. And Merry Christmas to you and be sure to join us next time because it’s Christmas buffet. See you then.
- [Narrator] Fresh produce provided by Jordan Banana wholesalers of fresh fruit and vegetables in Dravosburg PA. Cookware provided by Wholey’s your favorite gourmet deserves the best for less for Wholey’s Balcony Cookware. Groceries provided by Foodland, Where the answer is always, yes. Cornerstone Television wishes to thank all our faithful viewers whose consistent prayers and financial support have made this program possible.
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