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HomeMy WebLinkAboutThe Exeter Times-Advocate, 1964-02-27, Page 18p 1r Think of Reder's Florist Temporary Location At The Former McKenzie Paint Store (Beside Betty's Market) Phone 235-2603 Exeter Flowers For Every Occasion We Telegraph Flowers Anywhere 0 • • When You Think of Flowers fitS. /HOTEL .4 GRAND BEND ONTARIO ecodele 7a4e Out Seweee ANY TIME-OR PARTY TIME Pe ?.4 left a Eavret 4 BROASTED QUICK CHICK OR RIBS CHICKEN IS BROASTED FROM FRESH TO FINISHED IN SIX MINUTES SEA FOOD IS BROASTED FROM FRESH TO FINISHED IN THREE MINUTES NO BATTER IS USED AT ANY TIME. ALL BROASTED FOOD IS TASTY, AND TENDER THROUGH TO THE BONE. BROASTING FORCES SEASONING THROUGH THE FOOD GIVING IT A FLAVOR "OUT OF THIS WORLD". BROASTING-FOR COLOR, FLAVOR AND TENDERNESS, IS THE GREATEST IMPROVEMENT IN PREPARING FOOD "SINCE MAN DISCOVERED FIRE." We Invite You To Relax In The Rod and Gun Room it.„. ,)*S 6 ,-...'“MgP-,PIP)T0q.4%7B COOK Bc)c)K 1964 Cherry nut loaf tops quick bread entries ot(a fet4e %ad Ptle CHERRY NUT LOAF 2 cups sifted all purpose flour 1 cup sugar 3 tsp baking powder 1/2 tsp salt 2 eggs 3/4 cup milk 3 tbl cooking (salad) oil 1/4 tsp almond extract 1 cup maraschino cherries cut in halves. 1/2 cup chopped walnuts 1/4 cup maraschino cherry juice Heat oven to 350 degrees. Grease a 9x5x2 inch loaf pan. Sift flour, sugar, baking pow- der and salt together into mix- ing bowl. Beat eggs, cherry juice, milk, oil and almond extract together with a fork. Stir into dry in- gredients and beat hard until smooth about 30 seconds, Stir in cherries and nuts. Spoon into prepared pan. Bake" 1 hour., Mrs. Bev Skinner Exeter Second BLUEBERRY ORANGE LOAF 1/2 tsp baking soda 2 tsp baking powder 2 cups all purpose flour 3/4 cup sugar 3/4 tsp salt 1 tbl grated orange rind 1/4 cup orange juice 1/4 cup melted butter 3/4 cup milk 1 egg beaten 1 cup blueberries, drained and dried 1/2 cup chopped walnuts Sift first 5 ingredients into a bowl. Combine the next 5 ingredients and stir into the flour mixture. Grease loaf pan and spread with 1/3 batter, sprinkle with half the blueberries and nuts. Add another third of batter and remaining fruit and nuts. Add remaining batter. Bake at 350 degrees for 50 minutes. Frost when cool if desired. Mrs. Len Veri Exeter FLUFFY SCONES 1 cup margarine 1 cup brown sugar 2 eggs separated 1 cup sweet milk 1/2 tsp salt 1 tsp vanilla 3 1/2 cups unsifted all purpose flour 3 tsp baking powder 1 cup washed raisins 1 tbl sweet milk Cream sugar and margarine, add salt and vanilla. Sift flour and baking powder together and add alternately with milk to the above. Lastly add raisins, then fold in beaten egg whites. Roll out, about 1/2 inch thick and cut into triangles and brush the tops with the beaten egg yolks with a tbp of milk. Bake in 350 degree oven for about 15 minutes or till light brown. Mrs. Rachel Schwalm Hensall * * * SOUR CREAM COFFEE CAKE 1/2 cup shortening 1 cup white sugar 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1/2 pint sour cream 2 eggs TOPPING Mix together: 1/2 cup fine chopped nuts 1/2 cup white sugar 1 1/2 teaspoons cinnamon Mix well and place .one half the batter in greased pan, 8 x 8 inches square. Sprinkle with half of the topping, press down lightly, spread with other half of the batter, then with remaining topping. Press lightly again. Bake 45 minutes in 350 degree oven. Let stand 10 minutes before removing from pan. Mrs. Archie MacGregor, Hensall. BANANA MUFFINS 2 cups sifted all purpose flour 2 tsp baking powder 1 tsp salt 1 1/2 tsp cinnamon 1/3 cup white sugar 1 egg beaten 1 cup milk 1/4 cup melted shortening 1 cup mashed ripe bananas Sift flour, baking powder, cin- namon and sugar into a mixing bowl. Combine beaten egg, milk, melted shortening, and bananas and add all at once to flour mix- ture stirring only until dry in- gradients are moistened. The Ntter will appear lumpy. Fill greased muffin tins only two- thirds full. Sprinkle top of each with a mixture of 1 tbl sugar and 1/4 tsp cinnamon. Bake at 400 degrees 25 minutes. Mrs. Hugh Morena, RR 2 Dashwood. BUTTERSCOTCH MUFFINS 2 cups all-purpose flour 4 tsp baking powder 1/3 cup butter 1 egg 1/2 cup sweet milk Sift flour with baking powder; cut in butter until mixture re- sembles coarse crumbs. Beat egg, add milk and add liquid mixture all at once to flour mixture mixing very lightly, Roll out to about one-half inch thickness and spread with 1/2 cup brown sugar and 2 tbl melted butter. Roll like jelly roll, slice and bake in greased muffin tins at 350 degrees for about 20 min.—serve warm. These can become cheese pinwheels by omitting the sugar butter mixture and instead sprinkling with 3/4 cup grated cheese. Roll and cut as above. Mrs. Harold Simpson, Exeter, CHEESE WAFERS 1 cup grated cheddar cheese 3 tablespoons melted butter salt to taste pinch of paprika 1 cup all purpose flour Mix dry ingredients, add melted butter and enough milk to make a soft dough. Roll out and cut into wafers and sprinkle with salt before baking. Bake in oven at 375 degrees 10 minutes or until delicately browned. Mrs. Jeanne Crocker Hay For All Your Dairy Products CALL Exeter Dairy Ltd. PHONE 235-2144