HomeMy WebLinkAboutChristmastime Cookbook, 1980-11-13, Page 25STRAWBERRY BAVARIAN
(a quick dessert)
1 package strawberry-flavoured jello
powder
2 c. hot water
1 pint fresh or frozen strawberries^
1 pint fresh or frozen strawberries
1 c. whipping cream
Dissolve jelly powder in hot water.
Chill until slightly thickened but not
firmly set. Wash, hull and slice straw
berries. Whip cream, fold into thickened
jelly and add strawberries. Pile in a
serving bowl or in sherbert glasses. Chill
until firm. Garnish with whole, perfect
berries. Serves 6.
Alice Gibb
Seaforth
BANANA—PINEAPPLE DESSERT
Bottom-
*/j cup melted butter
2 cups graham wafer crumbs
Put in 9x13 pan.
2nd layer
2 eggs well beaten (4 minutes)
lVi cups icing sugar
3/« cup (soft) butter
Mix all real well then add 1 tsp. vanilla.
Put on top of bottom layer then cover with
1 can (19 oz) well drained pineapple. Add
2 sliced bananas and top with 1 pkg.
dream whip made up. Sprinkle with
walnuts and garnish with cherry halves.
Mrs. Lewis Stonehouse
Belgrave
HOT FUDGE SAUCE
1 tbsp, butter or margarine
3 tbsp, cocoa
‘/z cup boiling water
1 cup white sugar
2 tbsp, corn syrup
V? tsp. vanilla
Salt
Melt butter, add cocoa and stir over
very low heat until melted. Add boiling
water, slowly, stirring constantly and
bring to a boil. Add sugar and syrup. Stir
and cook 5 minutes. Add vanilla and salt.
Serve hot or cold on ice cream, cornstarch
pudding etc.
Dianne Mero
Seaforth
RAISIN PUDDING
2 cups hot water
% cups brown sugar
1 tbsp, butter
Put this in a 2 qt. casserole
*/j cup milk
Vi tsp. sugar
1 cup flour
2 tsp. baking powder
Vi tsp. salt
1 cup raisins.
Make this as a batter drop in the first
mixture and bake until brown.
Mrs. Harvey Hood
Brussels
PINEAPPLE DESSERT
Base:
2 cups crushed graham wafers
VS cup brown sugar
VS cup soft butter
Topping
1 can crushed pineapple (19 oz.)
1 pkg. lemon jello powder (3 oz.)
1 pkg. dream whip (whipped)
VS lb. miniature marshmallows, coloured
or white
Method: Combine crushed crumbs,
brown sugar and soft butter. Line a pan
9x13 with crumb mixture (save a little for
top) Strain the pineapple, heat pineapple
juice and stir in the lemon jello powder
until dissolved. Cool until partially set.
Add whipped dream whip, marshmallows
and crushed pineapple. Pour over the
base and chill throughly. Sprinkle some
crumbs on top.
Grace E. Smith
104 North Main St.
Seaforth
UPSIDE DOWN PUDDING
1 cup flour
Vi cup sugar
Vi tsp. salt
VS cup raisins
VS cup milk
1 tsp. baking powder
Grease a 2 qt. casserole then make a
sauce as follows
Sauce
1 cup brown sugar,
1VS cup of boiling water
1 tbsp, butter
nutmeg (optional)
Pour over the dough and bake Vi hour
when cooked the sauce will be at the
bottom.
Mrs. Charlotte Cook
Blyth
RICE CUSTARD PUDDING
Beat well 3 eggs
Add 2 cups rice
1 cup sugar
Vi tsp. salt
2 cups milk
1 cup raisins
Pour into a qt. casserole and set in pan
of water 1” deep. Bake in 350 degree
oven until set about 1VS hours.
Mrs. Ed Regele
Walton
FRUIT DELIGHT
1 jelly roll
1 can mandarin oranges
1 can chunky pineapple
2-3 bananas cut chunky
brandy (optional)
orange juce
vanilla pudding mix
cool whip
Line a buttered glass bowl with slices
of the jelly roll. Drain and mix the fruit.
Sprinkle with brandy. Add enough
orange juice to the drained juice to make
2 cups. Add the vanilla pudding mix and
cook until thick. Let cool. Pour over the
fruit, then over the cake. Spread cool
whip on top. Keep refrigerated. Serves
12. Delicious and nutritious.
Donna Sanderson
Brussels
EASY APPLE DESSERT
2 cups finely diced apples
1 cup white sugar
Vi cup Mazola Oil
1 egg, beaten
1 cup unsifted flour
1 tsp. soda
Vi tsp. salt
1 tsp. vanilla
1 tsp. cinnamon
VS cup chopped walnuts (Optional)
Place apples in mixing bowl. Add sugar
and stir. Let set Vi hour. Add oil and
eggs. Blend. Sift together dry ingred
ients. Combine with apple mixture. Add
vanilla and walnuts. Turn into an 8” pan.
Bake 45-50 minutes. Cool in pan for 10
min and finish cooling on cake rack. Serve
with ice cream, whipped cream or
whipped topping. This dessert freezes
well.
Dianne Mero
Seaforth
ORANGE DESSERT
2 orange jellos
1 cup boiling water
Vi cup cold water
2 cans mandarin oranges and juice
1 pt. orange sherbert
Dissolve jellos in boiling water, add
cold water. Stir in oranges, mix well. Let
cool then gently fold in sherbert. Chill for
a few hours in refrigerator.
Mrs. Robena McBumey
Belgrave
Christmas Cookbook Page 25