WANT ADS OF FARMINGTON - CHRISTMAS GUIDE 2017

Page 4 Happy Holidays • 2017 Directions Preheat oven to 350 degrees F (175 degrees C). Heat butter over medium heat for 5 minutes or so, until it turns nut brown in color. The foaming and bubbling is part of the browning process, but watch it carefully so that you don’t burn the butter. Remove from heat, and cool slightly. Reserve 1/2 cup of the butter for the frosting. Pour remaining browned butter into a large mixing bowl. Beat browned butter with brown sugar until the butter is no longer hot. Mix in eggs, 2 teaspoons vanilla, baking soda, baking powder, and salt. Beat thoroughly. Mix in flour and chopped pecans. Drop tablespoons of dough onto ungreased baking sheets. Bake for 10 minutes in the preheated oven, or until light brown around the edges. Cool. In a medium bowl, mix the reserved 1/2 cup browned butter with 2 teaspoons vanilla, confectioners’ sugar, and hot water. Beat until smooth, and use to frost cooled cookies. Very Rich Chocolate Cake Ingredients 1 (18.25 ounce) package dark chocolate cake mix 1 (3.9 ounce) package instant chocolate pudding mix 1 (16 ounce) container sour cream 3 eggs 1/3 cup vegetable oil 1/2 cup coffee flavored liqueur 2 cups semisweet chocolate chips Directions Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a large bowl, combine cake mix, pudding mix, sour cream, eggs, oil and coffee liqueur. Beat until ingredients are well blended. Fold in chocolate chips. Batter will be thick. Spoon into prepared pan. Bake in preheated oven for 1 hour, or until cake springs back when lightly tapped. Cool 10 minutes in pan, then turn out and cool completely on wire rack. Café-Kabob The idea for these recipes was derived while cooking a holiday meal several years ago at the fire house. I had always cooked my hams with a mixture of Dr. Pepper® and spices. I went to our soda machine and it was empty of my much needed ingredient DP! One of the firefighters mentioned that he had always cooked his Elk roasts in coffee. I was reluctant to try it but I had no time to do anything else so I brewed a pot of coffee and added it to the pan with the ham added my seasonings and proceeded to cook the ham basting it in the coffee for the three hour cooking time. When the ham finally emerged from the oven I cut a sample piece of the meat and to my amazement, the ham did not taste of coffee but rather had infused with the other spices 1380 San Juan Blv 505-327-5012

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