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Lost & Found

Reward! Lost: Fox Terrier, white and orange female, named Sara, no collar, went missing May 1, near F.M. 775 and 3432. Call Lindsay at 210-284-0094.

VideoFound: Shepherd mix, showed up near C.R. 307 and C.R. 317, La Vernia, about one week ago, has orange collar with no tags. 210-385-2892.

VideoLost: German mix, male, tip of one ear missing, micro chipped, last seen with blue collar and blue bone tag with name and house number. Call if found, 830-779-2512.
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Help Wanted

Karnes/Wilson Juvenile Probation is seeking a Prevention Specialist with knowledge regarding military standards and practices. Individual will have to hold a juvenile supervision officer certification. Position is at the jjaep in Floresville (juvenile justice alternative education program). Prefer experience working with children. Please send your resume to n-schmidt@kwjpd.com and k-dube@kwjpd.com. For more information call 830-780-2228.
Be skeptical of ads that say you can make lots of money working from the comfort of your home. If this were true, wouldn’t we all be working at home?
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Special Section


Cranberry Tarts


Cranberry Tarts


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December 5, 2012
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3 1/2 to 4 cups all-purpose flour

1/4 cup sugar

1 envelope Fleischmann’s Active Dry or

RapidRise Yeast

1 teaspoon salt

3/4 cup evaporated milk

1/4 cup butter or margarine

1/4 cup water

2 eggs

Cranberry Filling (recipe follows)

Powdered Sugar Icing, optional (recipe follows)


Combine 1 1/2 cups flour, sugar, undissolved yeast and salt in a large bowl. Heat milk, butter and water until very warm (120°F to 130°F). Gradually add to flour mixture; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in enough remaining flour to make stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours. Remove from refrigerator. Punch dough down. Remove dough to lightly floured surface. Roll to 21 x 12-inch rectangle. Spread Cranberry Filling over dough to within 1/2 inch of edges. Fold crosswise in thirds, to enclose filling, making a 12 x 7-inch rectangle. Press edges to seal. Cut dough into 12 (1-inch) strips. Holding ends of each strip, twist three times. Pinch together ends of each twisted strip to form tarts; place on greased baking sheets. Cover; let rise in warm, draft-free place until almost doubled in size, about 30 to 45 minutes.

Bake at 400°F for 12 to 15 minutes or until done, switching positions of sheets halfway through baking time for even browning. Remove tarts from baking sheets; let cool on wire racks. Drizzle tarts with Pow­dered Sugar Icing, if desired. Makes 12 tarts.

Cranberry Filling: Combine 1 cup finely chopped cranberries, 1/2 cup sugar, and 1 1/2 teaspoons grated orange peel in a medium saucepan; bring to boil

over medium heat. Reduce heat; simmer, stirring frequently, for 5 minutes or until very thick. Remove mixture from heat, and let cool.

Powdered Sugar Frosting: Combine 1 cup powdered sugar, 4 to 5 teaspoons evaporated milk, and 1/2 teaspoon Spice Islands Pure Vanilla Extract in a bowl. Stir until smooth.
 

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