TheReview Wednesday, December 16,1992 — C5

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Gift Guide

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‘Baker's dozen

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muffin tips

@ Soured milk may be en
tuted for buttermilk. To SOfar 1
cup (250 mL) milk, measyre 4
tbsp (15 mL) vinegar or If
juice into measuring cup afyd fil]
with milk.

QO Plump raisins, aprichts and
other dricd fruits by steepi hg them
in liquid before using them 4
recipes. Plumping adds fpoisture
while preventing the {Fruit from
drawing moisture from {he batter
during baking.

Q Proper mixing is fi key factor
in producing successfy| muffins.
Mix liquid and dry ingredients
only until all of the flour is mois-
tened — about 15f{9 20 strokes.
Balter will sull b¢ lumpy.

O For easy sfhooning of the
equal quanuiliesf of batter into
mullin lins, usefy 1/3 cup meas-
ure oF ice Creanfy scoop.

Q Once muffin batter is pre-
pared, place it fn the oven without
delay. Therelfore, grease muffin
pans and hgive all ingredients
ready-lo-us% before you begin
prcparallonf’ Forbestresults, bake
muffins inf the top third of your
oven.

-what to buy
that special
lady for
Christmas?

How about a Gift
Certificate From..

BY
SEARO

Complete Facial Treatment
Massage for Relaxation
Sculptured Nails

Make-up Application
Manicure & Pedicure
Eyebrow Shaping

Eyelash & Eyebrow Tinting
Body Waxing

Swedish Body Massage

Don’t know

ASTER TICS

Olfamultinrecipe does not fill
all the cups in your muffin pan,
place a few tablespoons of water
in empty cups to ensure even
baking. :

QO Muttins are done wher they
are golden brown and firm to the

touch. Overbaking can cause
muflins to be dry and less tender.
O Cool muffins in pans, about
S minutes, tosetbelore removing
to rack to cool.
@ Mutlins can be baked ina
microwave oven. Use special

Romancing
with
chocolate

Picture yourself hosting a holiday
dinner party for your beau. The fire-
place is ablaze, the table is set with sil-
ver and crystal, and the conversation is
smooth. You are both warm and
relaxed. No cares. Just chocolate.

Earlier that evening, he arrived with
a surprise for you: one of the most lus-
ciously decadent chocolate desserts
you have ever experienced. Nothing
like having a dessert made especially
for you.

There’s also nothing like giving a
special dessert to a frend — especially
if itis elegant and simple.

You can share this chocolate experi-
ence by following two easy suggestions
from Lindt & Spriingli, the family-
owned Swiss chocolate company that
has been making gounnet chocolate for
almost 150 years.

Lindt’s Swiss Master Pastry Chef
Arthur Oberholzer recommends this
bittersweet chocolate mousse recipe for
anyone who is passionate about choco-
late. The key to its elegance, he says, is
in the richness of the Swiss® chocolate.

BITTERSWEET
CHOCOLATE MOUSSE
Preparation time: 20 minutes

Number of servings: 4-6

bars (3 oz. each) Lindt
Excellence chocolate
tablespoons sweet butter
eggs, separated

cup sugar

tablespoons dark rum
teaspoon strong coffee
cup whipped cream

Lee msi dL) N

In a double boiler, over low heat,
melt chocolate and butter.

Beat egg whites until stiff. Set aside.

Beat egg yolks with sugar until pale
yellow and light.

Add rum and coffee.

Fold in chocolate mixture, then fold

in egg whites and whipped cream just
to blend.

Pour mixture into serving bowl or
individual dishes.

Refrigerate several hours before
serving.

Another gift idea

Or, if you’d rather bring a box of
chocolates, the 1992 Lindt Holiday
collection is designed to please even
the most discriminating chocolate
lover. Made in a variety of flavors and
packaged in a selection of chocolate
boxes festively adorned for the holi-
days, Lindt chocolates make perfect
stocking stuffers, hostess gifts, and cor-
porate gifts. :

The chocolates also will comple-
ment any holiday gathering — whether
it’s a formal dinner party or a relaxing
time with family and friends. Lindt
chocolates are available at supermar-
kets, drug stores, department stores,
and specialty stores.

ALWAYS AN ELEGANT GIFT for
the holidays: a box of Lindt
chocolates.

minutes or heat, covered with a
paper towel, in microwave oven.
Check microwave directions for
liming and power level.

QO Freeze mullins for later use.
For best results use frozen mul
fins within 2 months. Reheat fro-
zen mullins at 400°F (200°C) for
about 25 minutes.

QO Multins are best fresh but
may be stored in an airtight wrap
or container for 2 to 4 days at
room temperature or relrigerated
for 4 to 7 days.

microwave muffin pans or cus-
tard cups and follow microwave
oven manufacturer's directions
for baking time and power levels.

© Give your favorite muffins a
crunchy topping. Dip warm mul-
fins in melted butter or marga-
rine, then in granulated sugar. If
desired, before dipping flavor
Sugar with cinnamon or another
spice or grated citrus rind.

QO Mulfins are great warm! Re-
heat muffins, loosely wrapped in
foil at400°F (200°C) for 10 to 15

40% REDUCTION

So call
TO ( = On Most In

re Merchandise

MERRY CHRISTMAS
AND A
PROSPEROUS 1993
TO EVERYONE
FROM ALL OF US

| JUNE. VAL

CANDY SHELAGH

2451 BEACON AVE., SIDNEY 656-9650
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