Christmastime Cookbook, 1980-11-13, Page 48SPONGE TAFFY
1 cup sugar plus 1 tbsp water
1 cup corn syrup
4 tsp. baking soda
Cook sugar plus corn syrup plus water
together to hard crack stage 300, stir
down sides of pan often.
Remove from heat and stir in soda. Mix
well. Pour into greased pan. Cool and
break into pieces.
Marie McIntosh
RR#5,
Brussels
MAPLE CREAM FUDGE
4 cups brown sugar
2 tablespoons flour
2 tsp. baking powder
1 cup top milk or thin cream
4 tbsp, butter
few grains salt
1 tsp. vanilla
Mix all ingredients thoroughly except
vanilla and cook over medium heat
stirring constantly until sugar is comp
letely dissolved and then stir enough to
keep from sticking until mixture forms a
soft ball stage when tried in cold water (a
few drops). Remove from heat and add
vanilla and chopped nuts if desired. Beat
until it thickens and loses its shine. Pour
into a greased pan and cut in squares.
Eileen M. Burch
251 Aspen Dr.,
Swift Current,
Sask.
WOODCHUCKS
2 cups nuts
1 cup pitted dates
1 cup firmly packed brown sugar
2 eggs, lightly beaten
2‘/2 cups shredded coconut
Preheat oven to 375*. Put nuts and
dates thru coarse blade of meat grinder
and turn into mixing bowl. Add sugar,
eggs and P/2 cups coconut and mix well.
Shape into 2”x%” oblong rolls. Roll each
in remaining coconut and place on
ungreased baking sheets. Ba ke in oven
for 12 to 15 minutes, or until golden. Cool
on wire rack. About 2 doz. pieces.
Margaret Spence
Brussels
BRIDE’S FANCY
1 white of egg
1/8 tsp. cream of tartar
pinch of salt
Beat until it peaks.
Add P/2 cups icing sugar
1 tsp vanilla
Vi bag small coloured marshmellows
*/2 cup desicated coconut
Mix up and drop on wax paper. These are
nice at Christmas time.
Hattie Snell,
Londesboro
WALNUT PENUCHI
4 cups light brown sugar, packed slightly
*/2 cup light molasses
P/2 cups water
Vi tsp. baking soda
2 tbsp, butter
2 cups chopped nuts
Eut sugar, molasses and water in a
saucepan. Stir until sugar is dissolved.
Cook, stirring occasionally, to 238* or
until a small amount dropped in very cold
water forms a soft ball. Remove pan from
heat and quickly stir in baking soda. Cool
without further stirring to lukewarm
11OF. Add butter and stir until penuchi
has lost its shiny look. Stir in nuts and
p-our into greased pan. When firm, cut
into squares. Makes about 2 lbs.
Margaret Spence
Brussels
CARMEL CORN
Pop P/2 cup corn. Put this in roasting
pan.
In sauce pan put:
2 cups packed brown sugar
V2 cup corn syrup
1 cup margarine
1 tsp. salt
Stir constantly until it comes to a boil.
Boil 5 min. without stirring. Remove from
heat and add.
1 tsp. vanilla
1 tsp. baking soda
Pour over corn and mix well. Put in
oven at 250 for 1 hr. Stir every 15 min.
let cool. Stir while cooling or it will stick
together.
Margaret Siertscma
RR#3,
Blyth
Page 48 Christmas Cookbook