food | recipes
1. In a medium bowl whisk together flour, cream of
tartar, baking soda, and salt; set aside
2. In a large bowl beat butter with an electric mixer
on medium speed for 30 seconds. Add sugar and
beat until creamy and smooth. Beat in Chambord
and vanilla. Beat in flour mixture.
3. If dough is too sticky, cover and chill for 30
minutes or until easy to handle. Divide dough
into two equal portions. Shape each portion into
a 12-inch-long roll about 1 inch in diameter. Wrap
and refrigerate for 4 to 24 hours.
4. Preheat oven to 375°F. Cut the rolls into slices
about / inch thick. Place 50 lollipop sticks
11/ inches apart on ungreased cookie sheets. Place
one dough slice on the top portion of each stick.
Bake for 6 to 7 minutes or until edges are lightly
browned. Bake remaining cookie slices without
sticks. Cool on cookie sheets 1 minute. Transfer to
wire racks to cool.
5. Spread a slightly rounded teaspoon of Raspberry
Buttercream on the flat sides of the cookies with
sticks. Top with remaining cookies, flat sides down.
6
. Place white chocolate in a microwave-safe bowl.
Microwave on 100% power (high) for 3 minutes
until just melted, stirring after each minute; cool
slightly. Holding pop by the stick, carefully dip and
spoon melted chocolate over to coat; let excess
chocolate drip off before placing on waxed or
parchment paper. Sprinkle with nonpareils; cool.
7. To store: Layer cookie pops between sheets of
waxed paper in an airtight container; cover. Store in
the refrigerator for up to 1 week or freeze for up to
1 month. Bring to room temperature before serving.
Makes 50 lollipop cookies.
Raspberry Buttercream In a large bowl beat
/2 cup softened butter for 30 seconds. Beat in 1 cup
powdered sugar; 1 tablespoon Chambord or milk,
and 2 tablespoons seedless raspberry preserves.
Beat in 1/2 cups additional powdered sugar.
each cookie pop
163 cal, 8 gfat, 12 mg chol, 77 mg
sodium, 20 g carb, 0 g fiber, 1 gpro.
Candied Cherry Opera Fudge
prep 20 min. cook 20 min. stand 20 min.
2
cups sugar
/2
cup milk
/2
cup half-and-half or light cream
1
Tbsp. light-color corn syrup
/2
tsp. salt
1
Tbsp. butter
1
tsp. vanilla
/3
cup coarsely chopped candied red cherries
Halved candied red cherries (optional)
1. Line a 53/4x3x2-inch loaf pan with foil, extending
foil over the edges of the pan. Butter the foil; set aside.
2. Butter the sides of a heavy 2-quart saucepan.
In the saucepan combine the sugar, milk, half-
and-half, corn syrup, and salt. Cook over medium
heat, stirring constantly, until sugar dissolves and
mixture comes to a boil. Clip a candy thermometer
to sides of pan.
3. Continue boiling at a moderate, steady rate,
stirring occasionally, until thermometer registers
236°F (soft ball stage), about 20 minutes. Adjust
heat as necessary to maintain a steady boil.
4. Remove saucepan from heat. Add butter and
vanilla but do not stir. Cool, without stirring, to
170°F (about 20 minutes). Remove thermometer
from saucepan. Beat mixture vigorously with a
wooden spoon for 5 minutes. Add /3 cup cherries.
Beat mixture vigorously for 1 minute more. Pour
into prepared pan, spreading evenly. Let stand until
firm. Use foil to lift fudge from pan; remove foil. To
serve, top with additional cherries. Cut fudge into
thick slices. Makes 20 servings.
each serving
108 cal, 1 g fat, 4 mg chol, 71 mg
sodium, 24 g carb, 0 g fiber, 0 gpro.
Go Online
Find step-by-step
photos and
instructions for
making Candied
Cherry Opera Fudge
at BHG.com/
cherryfudge
(From “Holiday Sizzle,”
page 212)
Beef-on-a-Stick
PREP 20 min. MARINATE 2 to 3 hr.
GRILL 2 min.
Beef and Marinade
DA lbs. boneless beef sirloin steak
1
tsp. seasoned pepper blend
1
tsp. garlic salt
/
2
cup extra virgin olive oil
/
2
cup frozen orange juice concentrate, thawed
/
2
cup pineapple juice
1
Tbsp. low-sodium soy sauce
1
tsp. stone-ground mustard
Orange Chili Sauce
/
2
cup chili sauce
/
2
cup orange marmalade
2
tsp. Worcestershire sauce
1. Slice beef across the grain into Winch-thick slices.
Season with pepper blend and garlic salt; set aside.
2. For marinade, in a large zip-top plastic bag
combine olive oil, orange juice concentrate,
pineapple juice, soy sauce, and mustard. Add beef to
bag. Squeeze out air and seal. Shake bag to distribute
marinade. Marinate in refrigerator for 2 to 3 hours.
3. For the orange chili sauce, in a small saucepan
stir together chili sauce, marmalade, and
Worcestershire sauce until well mixed. Simmer over
medium heat until marmalade dissolves. Set aside.
4. Set up grill for direct cooking over high heat.
Remove beef strips from marinade and discard
marinade. Thread beef on wooden skewers*,
accordion style. Place skewers on hot grill. Cook for
2 to 3 minutes per side. Serve beef sticks warm with
orange chili sauce on the side. Makes 8 appetizer
servings (2 tablespoons sauce each).
*Soak skewers in warm water 30 minutes before using.
each serving
261 cal, 14 g fat, 33 mg chol, 449 mg
sodium, 19 g carb, 1 g fiber, 15 g pro.
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BETTER HOMES AND GARDENS | DECEMBER 2010 | BHG.COM
