HomeMy WebLinkAboutChristmastime Cookbook, 1980-11-13, Page 29PEANUT BUTTER CHOCOLATE
SQUARES
3 c. oatmeal
% c. white sugar
2/3 c. b. sugar
1 c. melted margarine
Mix well. Pat into 9x13 pan and bake at
350 F for 15 min.
Let cool
6 oz. chocolate chips
3/4 c. peanut butter
Melt over low heat and pour over cooled
base. Let cool. You can. use crunchy
peanut butter.
Mrs. Frances Wynja
R.R. 4 Seaforth
FRUIT SQUARES
‘/3 c. butter or margarine
*/3 c. b. sugar
1 c. flour
Blend and pat into bottom of approx. 9x9
pan.
lA c. butter
1 c. b. sugar
2 eggs well beaten
1 c. mixed glazed fruit or cherries (I
prefer the mixed fruit
% tsp. vanilla
1 c. chopped walnuts or pecans
1 c. dessicated cocoanut
pinch of salt
Mix above ingredients thoroughly and
spread evenly over first mixture. Bake 3A
hr. in slow oven.
Mrs. Jack Taylor
Belgrave
CHERRY MELLOW SQUARES
Crust
% c. butter
'A c. b. sugar
1 ‘/j c. flour
Mix in a 9 x 12 pan and press down flat.
Prick with fork and bake lA hr. at 325 or
till slightly brown. Cool
Topping
2 tbsp, unflavoured gelatine
lA c. cold water
2 c. w. sugar
*/2 c. warm water
lA c. maraschino cherries (drained)
*/2 c. toasted slivered almonds or nuts
1 tsp. almond flavouring.
Method:
Soften gelatine in cold water. Put warm
water and sugar in pan and boil 2 min.
Add almond flavouring. Add gelatin into
hot syrup and beat until stiff and glossy.
Add cherries and nuts after mixing. Pour
mixture over cooled crust. Chill and cut
into bars. Can be colored in 3 sections if
desired. Red, Green and white.
' / Margaret Siertsema
R.R. #3 Blyth
CHRISTMAS TOFFEE BARS -10 MIN
Melt 4 25c Macintosh Toffee Bars
Add:
3‘/2 cups corn flakes
8 oz. candied cherries
1 tbsp, butter
3 tbsp, milk or cream
Drop mixture in greased pan and press
with spatula. Refrigerate. A very fast -
delicious treat.
Grace Potter
Londesboro
CALIFORNIA RAISIN BARS
1 med. orange, halved
1 c. raisins
'A c. walnuts
2A c. soft margaine
11/2 c. b. sugar, packed
2*/2 c. sifted all purpose flour
3 tsp. baking pwder
1 tsp. salt
2 eggs, beater n
*/2 c. milk
Preheat oven to 375°F Squeeze juice from
orange and set aside, Put orange, raisins
and walnuts through coarse blade in food
chopper.
In a large bowl combine butter with sugar
mixing well. Stir in flour to make a
crumbly mixture. Remove 2 cups of flour
mixture. Press into bottom of a greased
13 x 9 x 2 baking pan.
Stir baking powder, salt into the rest of
flour mixture.
Combine eggs, milk and orange. Pour
into flour mixture along with raisin
mixture. Mix well. Pour over cookie layer
in baking pan. Bake 30 to 35 minutes, or
until golden brown. Let cool completely in
pan on wire rack. Ice with thin icing, 1 c.
icing sugar. Butter, orange juice. Cut into
bars.
>, Amy McCrea
LEMON LOVE NOTES
,z2 cup butter
I cup presifted flour
1 cup icing sugar
2 tbsp, lemon juice
grated rin d of 1 lemon
2 eggs, lightly beaten
1 cup white sugar
2 tsps, baking powder
'A tsp. vanilla
2 tbsp, flour
1 'A tsp. milk
1 tbsp, butter
Preheat oven to 350°. Combine butter,
flour and 'A cup of icing sugar. Pat dough
onto bottom of 9” sq. cake pan. Bake for
15 minutes. Cool. Combine lemon juice,
rind, eggs, white sugar, 2 tbsp, flour and
baking powder. Spread over baked crust
and return to oven for 25 minutes. Cool.
Frosting
Combine remaining icing sugar, vanilla,
butter and milk. Spread over baked
mixture in pan and cut into squares. 32
squares.
Margaret Spence
Brussels
Christmas Cookbook Page 29