HomeMy WebLinkAboutChristmastime Cookbook, 1980-11-13, Page 31CHERRY CHOCOLATE DROPS
'/2 cup shortening
% cup white sugar
1 t'gg
tz2 tsp. almond extract
1 cup all purpose flour
1 j tsp. baking powder
1 2 tsp. salt
1 cup semi-sweet chocolate chipits
’/i cup dessicated cocoanut
1 2 cup chopped cherries (well drained)
Cream shortening with sugar. Beat
in egg and almond extract. Combine flour
baking powder and salt. Stir into creamed
mixture. Mix in chipits, cocoanut. and
cherries. Drop on cookie sheet. Bake at
350 for 10-15 minutes. Makes V/i dozen
cookies.
Mrs. Lewis Stonchouse
Belgrave
DATE SQUARES
l3/* c. rolled oats
1 */2 c. flour
1 c. brown sugar
1 tsp. salt
1 tsp. b. soda
Mix together these five ingredients.
Blend in 3/< c. butter or part butter and
part margarine. Place Vi mixture in well
greased pan.
Make date filling:
3/4 lb. dates cooked in water until tender.
Add % to */2 c. brown sugar
1 tsp. vanilla
pinch of salt
Pour date filling over oat mixture in pan.
Sprinkle the rest of oat mixture on top
and bake in moderate oven 350 until
lightly brown of top.
Alice Ryan
Waterloo
DESSERT PARFAIT SQUARES
Single recipe
3 oz. jello
1% hot water
1 pt. ice cream
P/2 frozen fruit
Dissolve jello in hot water. Add ice
cream. Stir until melted. Chill, add frozen
fruit. Pour over graham wafer crust. Chill
till set l/2 hr.
VARIATIONS
Lemon jello-vanilla ice cream Strawberry
Rasp, jello- vanilla ice cream- cherries
Lime jello vanilla ice cream - pineapple
orange jello vanilla ice cream coconut
Strawberry jello vanilla ice cream-peach<
Margaret Siertsema
R.R. 3 Blyth
SNOW DROPS
Cream together:
1 cup peanut butter
I cup icing sugar
1 tbsp, butter
Add
I cup rice krispies
'/? cup chopped nuts
Roll in small balls dip in icing sugar
mixture.
I cup icing sugar
I '/2 tbsp, water
Roll immediately in fine cocoanut and
place on cookie sheets. Put in fridge to
set. Makes about 30.
Heather Fothergill
Londesboro
CHOCOLATE WAFER SQUARES
Combine all ingredients together
1 pkg. chocolate wafers (broken)
1 can eagle brand milk
‘/2 pkg. miniature marshmallows
I small cup walnuts or pecans (chopped)
Put enough coco nut in bottom of pan so
it's nicely covered. Pour mixture on top,
press down firmly. Sprinkle coco .nut on
top. Keep in fridge or freezer.
Annie Shantz
RR3, Brussels
PINEAPPLE SQUARES
(1 pan 7x11 or 9x9)
’/» cup margarine
'u cup sugar
1% cup flour
1 tsp. baking powder
Cream margarine and sugar. Add flour
and baking powder. This is for bottom
crust.
Filling
19 oz. can crushed pineapple
2 tbsp, margarine
P/4 cup white sugar
2 eggs
1 Vi cups dessicated cocoanut
Cream margarine and sugar. Add
eggs. Add cocoanut and drained pine
apple. Pour over crust and bake at 350°F.
Mrs. Robert Mitchell
RR2, Dublin
RASPBERRY SQUARES
’ egg
'/» cup butter
Vi cup brown sugar
1 Vi cups flour
Spread in 9x13x2 pan. Cover with Vi cup
raspberry jam.
2 tbsp, butter
I cup white sugar
1 egg
vanilla
1 */j cup fine coconut
Spread over jam. Bake for Vi hour at
350°F until brown.
Mrs. Gerald Mayburry
Listowel
HAYSTACKS
1- 3 oz. pkg. cream cheese
2 tbsp, milk
2 cups sifted icing sugar
2- 1 oz. squares chocolate (melted)
Vi tsp. vanilla
pinch of salt
3 cups small marshmallows
cocoanut
. Combine cheese and milk and mix until
blended. Gradually add sugar. Stir in
melted chocolate, vanilla and salt. Drop
in cocoanut. Toss till well covered.
Mrs. Ed Regele
Walton
CHERRY NUT SQUARES
Line 8 inch sq. pari with graham wafers
(not crushed)
Mix scant cup brown sugar
*/2 cup butter
Vi cup milk
Put on stove until it just begins to
bubble, remove from heat and add
Vi cup walnuts
I cup graham wafers (rolled fine)
1 cup dessicated cocoanut
12 maraschino cherries, drained and cut
fine
Spread this mixture over wafers. Press
another layer on top (not crushed). Make
an icing of 1 cup ice sugar, 2 heaping tsp.
butter, 1 tsp. vanilla, 1 tbsp. milk. Beat
well and spread over wafer. Cut in
squares.
Kay O’Rourke
33 Ord St
Seaforth
Christmas Cookbook Page 31