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Hudson - Litchfield News 10 - April 22, 2011


Everything Easter Area News Group Celebrate Easter with Cookie Pops


For a fresh take on Easter treats, these egg-shaped cookie pops will surprise and delight. Easy and delicious, each one is uniquely dec- orated -an unexpected, but festive way to say “Happy Easter!” To begin, a simple butter cookie dough flavored with vanilla and al- mond extracts is cut into egg shapes with a cookie cutter. Once they’re baked and cooled, tint white Candy Melts (or use colored) with favorite Easter colors - pastel, bold, or both - then “dye” the eggs by pouring the melted candy over the cookies. Now the decorating fun begins. Pipe with melted candy to make spirals and stripes, then attach confetti sprinkles. Other decorat- ing options include brushing with pearl dust for a luminous effect, or sprinkling with colored sugars. You could even write messages on them. After decorating, use a dab of melted candy to attach the “pops” stick to the backs of the cookies. A decorated flower “pot” is an


ideal way to present the pops. Place the pops in the convenient insert that comes with the Flower Pot Kit and


add some green curling ribbon for grass. This bouquet of pops can do double-


duty as a centerpiece for the table, or as an Easter gift for friends and family when wrapped in clear bags and tied with ribbon. Visit www.wilton.com for more Easter project ideas, to order supplies includ- ing the Pops Flower Pot Kit, or a copy of the new Wilton book, “Pops! Sweets On A Stick!”


Preheat oven to 400˚F. In medium bowl, combine flour, baking powder and salt. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg; mix until blended. Add vanilla and almond ex- tracts. Stir in flour mixture. Do not chill dough; divide into 2 balls. On floured surface, roll each ball into a circle ap- proximately 12 in. in diameter and 1/8-inch thick. Dip egg shaped cookie cutter in flour and cut dough; place on ungreased cookie sheet. Bake 6 - 7


minutes or until cookies are lightly browned. Cool


Pantry Secrets for Easter Dinner


2 minutes on cookie sheet. Remove from sheet and cool completely on cooling grid. Tint melted


white candy desired colors. Pour over


cooled cookies to cover. Tap to settle; chill until firm.


Use melted


candy in cut parchment


Fresh Eggs Cookie Pops Makes about 3 dozen cookies


2 3/4 2 1 1


1 1/2 1


1 1/2 1/2


cups all-purpose flour teaspoons baking powder teaspoon salt


cup (2 sticks) butter, softened cups granulated sugar egg


teaspoons vanilla extract


teaspoon almond extract White Candy Melts, melted Blue, Lavender Colored Sugar Jumbo Confetti Sprinkles Cookie Treat Sticks


or disposable decorating bags to pipe Come See the Easter Bunny EASTER SUNDAY


Come in for a great selection of breakfast and lunch items. Everything from Omelets and Carved Roast Beef to Salt and Pepper Shrimp and Vegetable Lomein. Finish with something sweet from the dessert buffet. For info and reservations call 603-882-1911


Brunch 11-2pm


Adult $15.95 222 Central St., Hudson


Child under 10 $8.95 Child under 3 $1.95


spirals, stripes and attach Confetti Sprinkles. While still wet, sprinkle some shapes with Colored Sugars. Brush set candy decorations with Pearl Dust/vanilla mixture. Attach sticks to back of cookies using melted candy. If desired, place in assembled Pops Flower Pot Kit.


You probably don’t know it, but you may have the secret ingredients for an exceptional Easter dinner in your pantry right now. The holidays are a perfect opportunity to sprinkle creativity into special meals by using staples like pancake mix, syrup and instant mashed potatoes in unexpected ways to craft new and delicious dishes the whole family will love. Celebrity Chef Adam Gertler, host of Food


Network’s “Kid in a Candy Store,” along with Hungry Jack(r), have come up with original, easy- to-prepare recipes using everyday items to create a memorable Easter meal. “Planning for a holiday meal can be stressful,”


says Chef Gertler. “But by looking to your pantry for inspiration, you will find ingredients to make a truly unique and special meal sure to delight your family and guests!” Here are ways to use up what you already


have to make a complete Easter menu, including savory Bacon and Cheese Appetizer Bites, Spinach Salad with Warm Maple Dijon Vinaigrette, Maple Glazed Pork Tenderloin, and a sweet Spiced Mocha Fudge Cake. You’ll create an Easter meal worth celebrating and make your hungry family a happy one. For more creative recipes and tips, visit www. useupthebox.com. Adam Gertler’s Use Up the Box Pantry Tips - Punchy Potatoes: Add a teaspoon of prepared


horseradish or Dijon mustard and a sprinkle of garlic powder to Hungry Jack Instant Mashed Potatoes for gourmet flavor ready in less than five minutes.


- Make dry spices last: Ground spices tend to lose pungency rather quickly. Buy spices like cin- namon, cayenne pepper, cumin, nutmeg, cloves and allspice whole and grind small batches as you need them. It’s a good idea to have a separate cof- fee grinder for your spices. - Save room and keep dry goods fresh: When


you get home from the grocery store, transfer flours, pastas, cereals and other dry grains into resealable storage bags or containers. Simply label and date them with a marker, and you’ll be surprised at how much extra room you’ll have in your pantry.


Maple Glazed Pork Tenderloin Makes: 4 servings Prep Time: 7 minutes Cook Time: 12 minutes


Ingredients 1 1


teaspoon dried thyme leaves, crushed teaspoon dried marjoram leaves, crushed


1/4 teaspoon salt 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 1


1 2


tablespoon butter


tablespoons Hungry Jack Original Regular Syrup


Directions 1. COMBINE thyme, marjoram, salt, onion powder and garlic powder in large resealable food storage bag. Seal bag and shake well. Add pork slices. Seal bag. Shake to coat. 2. MELT but- ter in large nonstick skillet over medium-high heat. Add pork mixture. Cook and stir 8 to 10 minutes or until pork is browned and no longer pink in center. Add syrup. Cook and stir until pork is glazed. (c)/(r) The J.M. Smucker Company. Folgers Clas- sic Roast is a trademark of The Folg- ers Coffee Company. Pillsbury BEST is a trademark of The Pillsbury Company, LLC, used un- der license.


pound pork tenderloin, cut into 1/2-inch slices


Courtesy of Beaver Valley Farms 17 Main St, Pelham, NH 603-635-2597


Celebrate Easter Easter Week Hours:


Mon. - Sat. 8:30 a.m. - 6:30 p.m. Easter Sun. 9 a.m. - 3 p.m.


• Beautiful Selection of Fresh Spring Arrangements • Easter Lilies & Spring Plants


• Jim Shore & Willow Tree Figurines • Yankee & Bean Pod Candles • Gund & Ty Plush • Van Otis Chocolates • Fantastic Fortune Cookies • Michele’s Awesome Popcorn


Free Mylar balloon


with minimum order of $50.00.


889-9903 HLNE11 142 Lowell Rd., Nottingham Square • Hudson, NH


Shop 24/7 online at our web site: www.annecountryfloral.com


Celebrate Spring!


Easter is Sunday, April 24th


Anne’s Florals & Gifts K A L


Place Your Easter Order for All Your Desserts & Breads


Easter Egg Cakes • Easter Layer Cakes • Easter Cupcakes Easter Egg Bread • Carrot Cakes • Fruit Pies • Cream Pies Boston Cream Pies • German Chocolate Layer Cakes Cheese Cakes • Quiche • Mini Pastries • Cannolis Dinner Rolls • Pecan Rolls • Hot Cross Buns


Open Easter Morning, 6am - 1pm


297 Derry Rd. (Rt 102) Hudson 603-521-7786


29 Indian Rock Rd. (Rt 111) Windham 603-437-8810


Open: Mon - Sat 7:00am - 7:00pm, Sun 7:00am - 5:00pm Klemmsbakery.com


R E


M


NOW OPEN in Hudson


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K E B


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