Visions of sugarplums.Dianne Notable People Named Dianne
British theatrical producer, director, and designer whose innovative productions and simplified stage designs influenced modern theater. has found a way to combine the three things she loves--being with family and friends, baking baking: see cooking. baking Process of cooking by dry heat, especially in an oven. Baked products include bread, cookies, pies, and pastries. , and spreading holiday cheer. She found it in the form of a dessert party she hosts the first weekend in December December: see month. each year. "I like to bake a lot, and I like to do things for my children," Dianne says. Last year, Dianne, her husband Mark, and their children Shelby Shelby, city (1990 pop. 14,669), seat of Cleveland co., W N.C., in a fertile piedmont farming (cotton, grain, soybeans, livestock) area; inc. 1843. There is dairy processing, and plastic and metal products, uphostered furniture, textiles and apparel, and chemicals , Chandler Chandler, city (1990 pop. 90,533), Maricopa co., S central Ariz., in the Salt River valley; inc. 1920. It is both a residential community and a center for research and technology. Tourism is also important, and the San Marcos Golf Resort is in Chandler. , and Landon Lan·don , Alfred Mossman Known as "Alf." 1887-1987. American politician who served as governor of Kansas (1933-1937) and ran unsuccessfully for President on the 1936 Republican ticket. opened their home to 250 friends and family members. The Tupelo tupelo, in botany tupelo: see black gum. Tupelo, city, United States Tupelo (t  `pĭlō, ty couple started this party tradition several years
ago when they lived in Jackson Jackson.1 City (1990 pop. 37,446), seat of Jackson co., S Mich., on the Grand River; inc. 1857. It is an industrial and commercial center in a farm region. and Georgia Georgia, country, Asia Georgia (jôr`jə), Georgian Sakartvelo, Rus. Gruziya, officially Republic of Georgia, republic (2005 est. pop. 4,677,000), c.26,900 sq mi (69,700 sq km), in W Transcaucasia. ; instead of the usual adult holiday parties, they wanted to offer something that whole families could enjoy. "It has turned out to be such a fun thing," Dianne says. The children even help out. "They don't don't 1. Contraction of do not. 2. Nonstandard Contraction of does not. n. A statement of what should not be done: a list of the dos and don'ts. mind preparing for the party," she says. But sometimes there can be a little too much help in the kitchen, Dianne admits. When she starts baking the cookies, she allows the children to eat only the broken ones. Just before the start of last year's party, Dianne warned the kids not to eat any more cookies until the guests arrived. Landon took those words to heart and waited until the first guests arrived before filling his plate with a heaping mound mound, prehistoric earthwork erected over a burial place as a memorial or landmark, a defensive embankment, or a site for ceremonial or religious rites. Such structures are found in many parts of the world, but the name is applied in particular to those of North of goodies good·y 1 Informal interj. Used to express delight. n. also good·ie pl. good·ies Something attractive or delectable, especially something sweet to eat. . "It looked like a stack of pancakes," Dianne laughs. For last year's party, Dianne and her children baked Baked can refer to a wide variety of things. Cooking:
In architecture and design, elaborately detailed embellishment, either lavish or superfluous. Though the term is occasionally applied to such highly detailed and decorative styles as the Rococo, it usually refers to the hand-carved and -sawn wood ornamentation of men, Dianne added them to the menu. She wasn't was·n't Contraction of was not. wasn't was not wasn't be sure how well those cookies would do, but the only one left after the party was one that was broken. Baking begins the week before the party, Dianne says. The desserts served don't change much from year to year because guests and family members often request favorites Another term for bookmarks, which was popularized by Microsoft's Internet Explorer browser. See favicon and Internet Explorer. from years past. Recipes Recipes by category Albanian cuisine
This literature-related list is incomplete; you can help by [ expanding it]. is A Taste of the South from the Jackson Symphony symphony [Gr.,=sounding together], a sonata for orchestra. The Italian operatic overture, called sinfonia, was standardized by Alessandro Scarlatti at the end of the 17th cent. League. The book has special meaning for Dianne because her mother, Joany Young, served as its food editor. Pralines are Dianne's signature dessert. She gives these Southern delicacies This is a List of national delicacies. This list is sorted from where the food originated from. Many of these dishes may be normal to one culture, however to other cultures may seem bizarre. A delicacy is a food that is particularly prized within a given culture. as gifts each year and searches all year long for creative containers in which to present them. "They are the most asked-for thing I make," she says. Food for the party is displayed throughout the Craig home. Children are invited into the kitchen to dip dip, in agriculture, method of treating animals (chiefly livestock) infested with skin parasites such as mites, ticks, and warbles. The animal is dipped into or forced to swim through a tank filled with an insecticide solution. marshmallows and fruit into melted melt v. melt·ed, melt·ing, melts v.intr. 1. To be changed from a solid to a liquid state especially by the application of heat. 2. chocolate chocolate, general term for the products of the seeds of the cacao or chocolate tree, used for making beverages or confectionery. The flavor of chocolate depends not only on the quality of the cocoa nibs (the remainder after the seeds are fermented, dried, and and sip on hot cocoa. "I have a kid-friendly table in there," Dianne says. Other desserts are placed in the large dining room and even in Mark's study. To help highlight the food, Dianne enlists the help of Tupelo floral flo·ral adj. Of, relating to, or suggestive of a flower: a fabric with a floral pattern. flo designer and event consultant Tracy Tracy, city (1990 pop. 33,558), San Joaquin co., central Calif., in the San Joaquin valley; inc. 1910. It is a railroad junction in a cattle and dairying region. Proctor A person appointed to manage the affairs of another or to represent another in a judgment. In English Law, the name formerly given to practitioners in ecclesiastical and admiralty , who Dianne says has a unique way of using items on hand and adding fresh flowers and greenery to create stunning stunning /stun·ning/ (stun´ing) loss of function, analogous to unconsciousness. myocardial stunning decorations. Each year, Dianne and Tracy meet in late fall to start planning the party. "He shows me how to change out the fresh things, and that makes it look great the entire season," Dianne says. "He uses things that are personal to our family." Last year, Tracy set the mantel with sparkling crystal for an icicle look and added touches of Dianne's treasured silver, including her baby cup. The best things about the party, Dianne says, are the opportunities to visit with friends and family and to see the children dressed in their Christmas Christmas [Christ's Mass], in the Christian calendar, feast of the nativity of Jesus, celebrated in Roman Catholic and Protestant Churches on Dec. 25. In liturgical importance it ranks after Easter, Pentecost, and Epiphany (Jan. 6). best. "It is just fun, and I love that my kids are a part of it," she says. DATE-NUT COOKIES 2 1/2 cups vegetable shortening 2 cups sugar 2 cups brown sugar 4 eggs 8 ounces dates, chopped 8 teaspoons vanilla 3 teaspoons salt 2 teaspoons baking soda 6 cups all-purpose flour 2 cups nuts. chopped Cream shortening and sugars. Add eggs, one at a time. Add chopped dates and vanilla. Combine salt baking soda, and flour, and add to creamed mixture. Add nuts. Shape into long rolls; wrap in freezer paper. Freeze. When ready to bake, cut into 1/4-inch slices, and bake in a preheated 275-degree oven for 7-9 minutes. Yield: 120 cookies. RUM BALLS 1 (12-ounce) package vanilla wafers 1 (16-ounce) package pecans 1/2 cup honey 1/3 cup bourbon 1/3 cup dark rum Sugar Position knife blade in food processor bowl; add vanilla wafers. Process until crumbs are fine. Transfer to a large bowl. Place pecans in processor bowl; process until finely chopped. Combine with wafer crumbs. Stir in honey, bourbon, and rum. Shape into 1-inch bails, and roll in sugar or additional vanilla wafer crumbs. Place in an airtight container, and store in the refrigerator for up to a month. Yield: 6 dozen. RUM BALLS 1 (12-ounce) package vanilla wafers 1 (16-ounce) package pecans 1/2 cup honey 1/3 cup bourbon 1/3 cup dark rum Sugar Position knife blade in food processor bowl; add vanilla wafers, Process until crumbs are fine. Transfer to a large bowl. Place pecans in processor bowl; process until finely chopped. Combine with wafer crumbs. Stir in honey, bourbon, and rum. Shape into 1-inch bails, and roll in sugar or additional vanilla wafer crumbs. Place in an airtight container, and store in the refrigerator for up to a month. Yield: 6 dozen. CHOCOLATE FUDGE 4 cups sugar 1 1/3 cups milk 1/2 cup cocoa 1 tablespooon corn syrup 1/4 teaspoon salt 1 stick butter 1 cup pecans, chopped (optional Combine all ingredients. Heat to soft bal stage (232 degrees on a candy thermometer). Add pecans, and let sit for 20 minutes. Beat until it begins to thicken, and pour into a 9-inch square pan. Let cool, and cut. DIVINITY 1 cup boiling water 3/4 cup light corn syrup 3 cups sugar Pinch salt 2 egg whites, beaten 1 cup pecans, chopped 1 teaspoon vanilla Cook water, corn syrup, sugar, and salt to the soft ball stage (234 degrees on a candy thermometer). Add half of the corn syrup mixture, a tablespoon at a time, to well-beaten egg whites, beating constantly. Continue cooking remaining syrup until it reaches the crack stage (270 degrees). Pour into egg mixture, and continue beating until high gloss changes to dull. Fold in pecans and vanilla, and drop by spoonfuls onto waxed paper. Have boiling water ready in case candy sets up too fast; add 2 or 3 drops to make it creamy as it is spooned onto waxed paper. Yield: 48 pieces. PRALINES 1 stick butter 2 cups sugar 1 cup brown sugar 1 cup whole milk 3 tablespoons corn syrup 2 cups pecans, coarsely chopped Cook first 5 ingredients to 225 degrees on a candy thermometer. Add pecans, and cook to soft ball stage (232 degrees). Let cool for about 15 minutes. Beat with a hand-mixer until pralines become opaque (about 5 minutes). Spoon onto waxed paper. If pralines become too thick, beat in milk, a teaspoon at a time, until desired consistency is reached. If too much milk is added, pralines will not set up. Yield: 100 bite-sized or 40 large pralines. CHEESECAKE WITH FRESH RASPBERRIES AND RASPBERRY GLAZE CRUST: 1 cup all-purpose flour, sifted 1/4 cup sugar 1 teaspoon lemon zest Scrapings from small vanilla bean 1 egg yolk beaten 1/2 cup butter, softened Preheat oven to 400 degrees. Mix together all ingredients by hand. Pat into the bottom of a springform pan. Bake for 10 minutes. Cool. FILLING: 4 (8-ounce)packages cream cheese 1 1/4 cup sugar 2 tablespoons flour 1 teaspoon vanilla 1/2 cup whipping cream 6 extra-large egg yolks Increase oven temperature to 500 degrees. Cream cheese until softened. Beat in next 4 ingredients. Add egg yolks, one at a time, beating well after each. Pour into springform pan over crust. Bake for 6 minutes, then reduce heat to 200 degrees and cook for 45 minutes more. Cool, and refrigerate. GLAZE: 1 jar seedless raspberry jam 1/2 cup sugar 2 tablespoons cornstarch Juice of 1/2 lemon Fresh raspberries for garnish Combine all ingredients in a blender, and blend until smooth. Pour into a saucepan, and cook until thick. Let cool, then pour over top of cheesecake. Garnish with fresh raspberries. CHOCOLATE-CRANBERRY ROULAGE CAKE: 4 large eggs 1/2 cup water 1 (18.5-ounce) package Swiss chocolate or devil's food cake mix 2 to 4 tablespoons cocoa Preheat oven to 350 degrees. Coat two 15 x 10-inch jelly-roll pans with vegetable oil spray. Line with waxed paper, and coat with spray. Set aside. Beat eggs in a large bowl with an electric mixer on medium-high speed for 5 minutes. Add water, beating at low speed to blend. Gradually add cake mix, beating at low speed until moistened. Beat at medium-high speed for 2 minutes. Divide batter in half, and spread batter evenly into prepared pans. Layers will be thin. Bake each cake on the middle rack in separate ovens for 13 minutes or until cake springs back when lightly touched in the center. Sift 1 to 2 tablespoons of cocoa in a 15 x 10-inch rectangle on a cloth towel; repeat with second towel. When cakes are done, immediately loosen from sides of pans, and turn each out onto a prepared towel. Peel off waxed paper. Starting at narrow end, roll up each cake and towel together; place cakes, seam side down, on wire racks. Cool cakes completely. FILLING: 1 (12-ounce) carton cranberry-raspberry crushed fruit 3/4 cup cranberry juice cocktail 2 tablespoons confectioner's sugar 1 1/2 tablespoons cornstarch 4 to 5 tablespoons creme de cassis liqueur, divided 2 cups whipping cream Combine first four ingredients in a blender or food processor, and process until smooth. Pour mixture into a small saucepan; bring to a boil over medium heat, stirring constantly. Boil for 1 minute, stirring constantly. Stir in 2 tablespoons creme de cassis. Cool. Beat whipping cream until soft peaks form. Fold in 2/3 of cranberry mixture. Refrigerate remaining cranberry mixture to use as garnish. Unroll cake rolls, and brush lightly with remaining creme de cassis. Spread each cake with half of whipped cream mixture. Re-roll cakes without towels; place seam side down on a baking sheet. Cover and freeze for at least 1 hour or up to 3 months. Dust cakes with cocoa, and garnish with remaining cranberry mixture. ITALIAN CREAM CAKE 5 extra-large eggs, separated 2 cups sugar, divided 1 cup butter 1/2 teaspoon salt 1 1/2 teaspoon vanilla 1 teaspoon baking soda 1 cup buttermilk 2 cups all-purpose flour 1 cup pecans, finely chopped 4 ounces flaked coconut Preheat oven to 325 degrees. All ingredients should be at room temperature. Beat egg whites until soft peaks form. Slowly add 1/2 cup sugar, and beat until consistency of meringue. Set aside. Cream butter, remaining sugar, salt, and vanilla, then add egg yolks, one at a time, and beat until consistency of whipped cream. Stir baking soda into buttermilk. Add buttermilk mixture alternately with flour to butter mixture, beginning and ending with flour. Fold in egg white mixture and then pecans and coconut. Pour batter into three 9-inch cake pans, the bottoms of which have been greased and floured. Bake for approximately 40 minutes. Cool, and remove from pans. Frost layers and sides of cooled cake with frosting. Cake should be refrigerated if not eaten the day prepared. FROSTING: 3/4 cup butter 1 1/2 (8-ounce) packages cream cheese 1 1/2 teaspoons vanilla 1 1/2 pounds confectioner's sugar All ingredients should be at room temperature. Beat ingredients together to the consistency of whipped cream. Editor's note: For the cake shown on the cover of this issue, top with chocolate-covered coffee beans and fresh ivy leaves. RED VELVET CAKE 1/2 cup vegetable shortening 1 1/2 cups sugar 2 eggs 2 ounces red food coloring 1 teaspoon salt 1 teaspoon vanilla 1 cup buttermilk 2 tablespoons cocoa 2 1/2 cups cake flour 1 1/2 teaspoons baking soda 1 tablespoon vinegar Preheat oven to 350 degrees. Cream shortening, sugar, and eggs. Add food coloring to creamed mixture. In a separate bowl, mix salt, vanilla, and buttermilk. In a third bowl, combine cocoa and flour. Add buttermilk mixture and flour mixture alternately to shortening mixture. Combine baking soda and vinegar, and add to mixture. Bake in two greased 9-inch pans for 30 minutes. FROSTING: 1 pound confectioner's sugar 1/4 pound butter 8 ounces cream cheese 1 teaspoon vanilla All ingredients should be at room temperature. Beat ingredients together to the consistency of whipped cream. LINZER COOKIES 1 1/4 cups butter, softened 1 cup confectioner's sugar, sifted, plus more for garnish 2 1/2 cups all-purpose flour 1/2 cup pecans, finely chopped and toasted 1/4 teaspoon salt 1/4 teaspoon ground cloves 1/4 teaspoon ground cinnamon 1 teaspoon lemon zest 1/4 cup seedless raspberry jam Beat butter at medium speed; gradually add 1 cup confectioner's sugar, beating until light and fluffy. Combine flour and next 5 ingredients; gradually add to butter mixture, beating just until blended. Divide dough into 2 equal amounts. Cover, and chill for 1 hour. Preheat oven to 325 degrees. Roll out dough to 1/8-inch thickness on a floured surface, then cut with a 3-inch star cutter. Cut centers out of half of the cookies with a 1 1/2-inch star cutter. Bake all stars for 15 minutes; cool on wire racks. Spread solid cookies with jam; sprinkle remaining hollow stars with powdered sugar. Top each solid cookie with a hollow star. Yield: about 20 cookies. |
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