HomeMy WebLinkAboutChristmastime Cookbook, 1980-11-13, Page 46HUCKLEBERRY PIE
1 qt. fruit boiled with Vt tsp. soda in
water. When cooked drain off water and
mash with potato masher.
Then add
*/< tsp. salt
*/< tsp. nutmeg
Vi cup brown sugar
1 cup white sugar
1 oz. or 2 tbsp, lemon juice
Put inbetween to crust and bake on
lower rack for 5 minutes at (500°) then
put on centre rack and finish cooking
about 20 minutes at (375°).
Mrs. Harvey Hood
Brussels
CONGRESS TARTS
[English]
8 oz. short pastry
2 oz. plain flour
Vi tsp. baking powder
2 oz. butter
2 oz. castor sugar
1 egg
2 oz. ground almonds
Few drops of almond
Few drops of vanilla.
Sift flour and baking powder, cream
butter and sugar until fluffy. Beat in egg
until mixture: is well blended, add
almond and vanilla. Stir in flour with
metal spoon. Put mixture into tart shells.
Top each tart with a cross of pastry rolled
and cut from left over scraps. Bake in
380° oven for 20-25 minutes.
Margaret Spence
Brussels
MARSHMALLOW BARS
2 eggs
1 cup brown sugar
Vi cup butter melted
Vi cup chopped walnuts (optional)
1 tsp. vanilla
Vi cup flour
4 tbsp, cocoa
Press in pan 8’ sq. Bake 20 minutes at
325 - 350.F Put Vi pkg. minature
marshmallows over cake while still warm
cover with towel until cool.
ICING
2 cups sifted icing sugar
Vi tsp. almond (optional)
2 tbsp, cocoa
Vt cup cream.
Mix and put on top of cake.
Mrs. Harvey Hood
Brussels
Candies
TOFFEE
1 cup white sugar
% cup thin cream
Vi cup corn syrup
1/8 tsp. salt
lVi tsp. butter
Vi tsp. vanilla
Combine first four ingredients. Cook
and stir until sugar is dissolved. Cook
until hard ball stage. Add butter and cook
until 260 degrees on candy thermoneter.
Add vanilla and pour into greased square
pan. Mark in squares while still warm.
Cecilia Ryan
R.R#2, Dublin
SUGAR PLUM CANDY
3 cups lightly packed brown sugar
pinch salt
1 cup dairy sour cream
Vi cup soft butter or margarine
1 tsp vanilla
1 cup chopped pecans (optional)
Butter 8” square pan.
Combine sugar, sour cream, salt in
large pan. Bring to full boil over medium
heat stirring until sugar dissolves. Con
tinue boiling without stirring until
mixture reaches 240* or forms a ball in
cold water. Remove from heat, add butter
and vanilla. Cool slightly. Beat until just
begins to thicken and lose its gloss. Add
nuts. Pour in prepared pan. Mark in
about 24 squares, press pecan half on
top. Cool.
Louise Dick
Seaforth
PEANUT CRISP CANDY
2 cups white sugar
1 cup peanuts
Place peanuts in a buttered dish, place
sugar in a pudding dish on the stove and
boil and stir until melted. Pour the liquid
over the peanuts.
CREAM PEPPERMINTS
2 cups sugar (white)
Vi cup water
1 tbsp, glucose
Oil of peppermint
Boil sugar, water and glucose until it
forms a soft substance when dropped in
cold water; take from the fire and when
luk ewarm flavor with peppermint and
beat until thick.
Drop on buttered paper with teaspoon.
Gloria Vodden
London
PULL TAFFY
Peppermint:
2 cups brown sugar
3/< cup corn syrup
2 tbsp, butter
1 tsp. peppermint (added last in pan)
2 tbsp, water
Boil until form ball 265°
Pour in 9x13 greased pan. When cool
add flavouring. Pull until stiff and cut in
pieces. Should be individually wrapped in
waxed paper.
Molasses:
1 cup brown sugar
1 cup white sugar
Vi cup corn syrup
2 tbsp, butter
Vi cup molasses
2 tbsp, water
Boil until firm ball, 260*. Pour into
9x13 greased pan. Pull when lukewarm
until light and firm.
Cut and wrap.
Marie McIntosh
RR#5, Brussels
VINEGAR TAFFY
1 cup white sugar plus 1 tbsp, water
Vi cup corn syrup
butter size of walnut
1 tbsp, vinegar
Boil all ingredients but vinegar until
firm in cool water or 255*.
Just before removing from heat add
vinegar. Pour in greased pan to cool. Pull
with greased hands until satiny. Cut in
pieces and wrap in waxed paper squares.
Page 46 Christmas Cookbook