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Safety First Irish Cream Coffee Bars


INGREDIENTS Bars


1 pouch (1 lb 1.5 oz) sugar cookie mix 1⁄2 cup chopped pecans 1⁄2 cup cold butter 1 egg 1 can (14 oz) sweetened con- densed milk (not evaporated) 2 T.s Irish cream liqueur 1 tsp instant coffee granules


DIRECTIONS


Heat oven to 350°F. Spray bottom and sides of 8-inch square pan with cooking spray. In large bowl, place cookie mix and pecans. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. With fork, stir in egg. Press half of cookie mixture in bottom of pan. Bake 15 to 18 minutes or until golden brown. Reserve remaining cookie mixture.


Meanwhile, in small bowl, stir milk, 2 tablespoons liqueur and the coffee granules until well blended. Pour evenly over warm crust. Sprinkle reserved cookie mixture over top. Bake 25 to 30 minutes longer or until golden brown. Cool 30 minutes at room temperature. Refrigerate 1 hour to cool completely. Let stand 10 minutes before cutting into bars (5 rows by 5 rows). Store bars covered at room temperature.


Just before serving, in small bowl, beat whipping cream, brown sugar, 1 tablespoon liqueur and the vanilla with electric mixer on high speed until soft peaks form. Top each bar with dollop of whipped cream; sprinkle with ground cinnamon. Insert cinnamon stick into each dollop of whipped cream.


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Topping


1 cup whipping cream 3 T.s packed brown sugar 1 T. Irish cream liqueur 1 tsp vanilla 1⁄8 tsp ground cinnamon 25 cinnamon sticks (2 inch)


A digital quick-response thermometer can be one of the most useful tools you can wield in your battle to preserve food. The gadget checks the internal temperature of food, to make sure they’re cold enough to eat safely.


Dining in the DARK Food safety tips during an outage I


f you’ve lost power and have a refrigerator full of food, you need to make sure time and temperatures are on your side.


The following food safety tips can help you minimize food loss and reduce the risk of food-borne illness:


■ REFRIGERATED FOOD


• Keep refrigerator doors closed as much as possible. An unopened refrigerator keeps food cold for about four hours.


• If food (especially meat, poultry, fish, eggs, and leftovers) has been exposed to temperatures above 40 °F. for two or more hours, or has an unusual odor, texture, or color, get rid of it. Remember the food safety rule: “When in doubt, throw it out.”


• Never taste food to determine its safety or rely on appearance or odor.


• Use perishable foods first, then frozen food.


• To keep perishable food cold, place them in a refrigerator or cooler and cover with ice.


■ FROZEN FOOD


• A full freezer stays colder longer. Keep a few containers of frozen water in yours to help keep food cold. If your water supply runs out, melting ice can supply drinking water.


• If you keep the door closed, a full freezer keeps the temperature for approximately 48 hours (24 hours if it is half full).


• If food in the freezer is colder than 40°F., is partially thawed, and has ice crystals on it, you can safely refreeze it.


Find more tips at www.FoodSafety.gov. Kilowatt | MARCH 2014 | 4


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