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Home My WebLink AboutThe Exeter Times-Advocate, 1964-02-27, Page 271964 TiMgp,A.1)VQPAT.F COOK. BOOK--15 Chocolate fudge cake wins nod of judges Cakes and cookies CHOCOLATE CREAM COOKIES 2 1/4 cups all purpose flour 1 1/2 tsp baking powder 1/4 to 1/2 tsp salt 1 cup butter 4 oz Philadelphia cream cheese (plain of course) 1 1/2 cups granulated sugar 1 egg 2 tbl milk 1/2 tsp vanilla 2 squares unsweetened choco- late (melted) 1/2 cup chopped nuts (optional) Method—Melt chocolate over hot water. Cool. Sift together flour, baking powder and salt. Cream butter, then cream cheese, add sugar gradually and cream well. Add egg, beating well, then milk and vanilla. Stir in choco- late. Mix in dry ingredients. Fold in nuts, drop by teaspoon on greased cookie sheet and bake at 350 degrees for 15 to 20 minutes. This dough may be refriger- ated for a few hours or over night then pinch off bits of dough, roll in the palms of the hands, put on greased cookie sheet and bake at same temp. and same time. Let cool before removing from pan. (The se ccokies are delicious and do not spread all over the pan.) Mrs. Harold Simpson, Exeter. NANAIMO BARS 1/2 cup soft butter 1/4 cup w. sugar 5 tbl cocoa 1 egg 1 tsp vanilla Place these ingredients in top of double boiler and cook until as thick as custard, stirring often. Remove from stove. To the custard mixture add: 2 cups graham wafer crumbs 1 cup fine cocoanut 1/2 cup chopped walnuts Pack in a square pan 9" x 9$' and spread with the following icing: 1/4 cup butter 2 tsp vanilla custard powder (canned) 3 tbl milk 2 cups icing sugar Let stand 20 minutes and ice again with 4 squares semi- sweet chocolate and 1 tbl butter melted together. Cut into small squares to serve. Mrs. Bev Skinner, Exeter. PEANUT BUTTER COOKIES 1/2 cup white sugar 1/2 tsp salt 1 cup plus 1 tbl peanut butter 1/2 cup corn syrup 1 tsp vanilla 1 3/4 cups corn flakes 2 cups rice krispies Put sugar, corn syrup in double boiler. Heat till dis- solved but don't cook. Take corn flakes, rice krispies, peanut butter, salt and vanilla and mix thoroughly. Add syrup mixture and mix well. Spread in pan 9 by 9 (greased) and press evenly, set to cool. Ice with 3/4 cups brown su- gar, 1 large tbl butter, 1/4 cup carnation milk or cream diluted with milk. put on stove and stir well and let boil 1 or 2 minutes. Take off stove and add about 1 cup sifted icing sugar, for spreading consistency and vanilla to flavor. Mrs. Jean Geoffrey, Zurich. CHOCOLATE FUDGE CAKE 1 1/3 cup sifted cake flour 1 1/2 cup granulated sugar 1 tsp soda 3/4 tsp salt 1/2 cup cocoa 1/2 cup soft butter or margene 1 cup sour milk or buttermilk 2 unbeaten eggs 1 tsp vanilla Cream sugar and butter. Beat 2 minutes. Add unbeaten eggs. Add soda to sour milk and beat one-half min. on No. 2 speed of mixer. Add vanilla. Sift together flour, salt and cocoa and add to mixture and beat at No. 2 speed for one-half min., then on No. 4 speed for 2 min. scraping the bowl when necessary. Pour into 2 greased or wax- paper lined cake pans. Bake at 350 degrees for 30-35 minutes. ORANGE FILLING FOR CAKE Juice and rind of 1 orange 1 tbl butter 1/2 cup sugar few grains salt 1 egg yolk 1/2 cup water Cook and thicken to proper con- stituency with about 1 tsp corn- starch. Mrs. Bev Skinner Exeter HUNGARIAN NUT CAKE 1/2 cup butter or margarine 3/4 cup firmly packed brown sugar 2 egg yolks 1 tsp vanilla 1 1/4 tsp salt 1 1/4 cup pre-sifted all purpose flour 1 cup chopped walnuts 1 1/2 tsp baking powder 2 egg whites METHOD Cream butter and sugar, add egg yolks, vanilla, flour, salt and baking powder. Press in 8"x8" pan.Sprinkle with chopped nuts. Beat egg whites until stiff, gradually add 1 cup brown sugar and beat. Spread over nuts. Bake for 30 minutes at 350 degrees. When cold cut in fin- ger-size pieces. Mrs. Len Veri, Exeter. GINGER COOKIES 3/4 cup shortening (part butter) 1 cup granulated sugar 1 large egg 4 tablespoons molasses 2 cups sifted pastry flour Into this flour put 1/2 tea- spoon salt, 2 teaspoons baking soda, 1 teaspoon each ginger and cinnamon. Sift these ingre- dients. Cream shortening; add sugar and cream well. Add unbeaten egg and again cream well. Add molasses and then sifted dry ingredients. Roll into small balls. Roll in granulated sugar. Set on greas- ed baking sheet. Bake at 350 degrees for 12 minutes. Mrs. Emalie Carter, Exeter. COCOANUT LAYER TREAT 3/4 cup butter 1/2 cup granulated sugar 1 1/2 cups all purpose flour, sifted Method: Mix as for pie crust, and pack in a shallow pan 3"x8". Spread with raspberry jam. TOP PING 1 egg white beaten real stiff 3/4 cup brown sugar 1/4 tsp salt 1/2 tsp vanilla 1/2 cup shredded cocoanut Spread on top of jam. Bake 35 minutes in a 325 degree oven. Mrs. Archie MacGregor, Hensall. DATE ORANGE SQUARES 1 1/2 cups oatmeal 1 cup brown sugar, well packed 1 cup soft butter or margarine 1/8 tsp salt 1 tsp soda 1 1/2 cups sifted all-purpose flour Method: Mix ingredients till crumbly. Press half the mixture into a 9 inch greased square pan. Spread on date filling. Pat on remaining crumbs. Bake at 375 degrees for 20- 25 minutes. Cut when cool. DATE FILLING 2 cups chopped dates 1/2 cup white sugar 1/2 cup orange juice 1/2 cup water Combine ingredients and simmer till thick, stirring con- stantly. Cool before using, then spread on oatmeal mixture. Mrs. Robert Kerslake, RR 1 Centralia. GUM DROP CAKE 1/2 cup butter 1 cup granulated sugar 2 eggs 1 cup applesauce 2 cups flour (cake) 1 tsp cinnamon 1 tsp nutmeg 1 tsp baking soda (dissolved in 1 tsp water) 1/2 tsp salt Boil 1 lb seedless raisins for 5 minutes and drain well. Cut up 1/2 lb gum drops (bak- ing gum drops) into 4 or 5 pieces. Rub a little of the flour mentioned above into the gum drops. Cream butter and add sugar. Add eggs, one at a time. Fold in applesauce and baking soda. Sift dry ingredients together and add. Add raisins and gumdrops last. Bake in a loaf pan lined with paper for 1 1/2 hours at 250 degrees. Mrs. Bev Skinner, Exeter. CHOCOLATE CAKE 1/2 cup shortening 1 cup white sugar 2 egg yolks 3 tbl cocoa in 1/4 cup boiling water 1 1/2 cups sifted pastry flour 1 tsp baking powder 1/2 tsp soda 3/4 cup sweet milk 1/4 tsp salt 1 tsp vanilla Cream shortening and sugar well. Add yolks of eggs and co- coa mixture. Cream well again. Add dry ingredients, sifted to- gether 4 times, with milk; lastly add whites of eggs beaten stiff. Bake in layer pans or square 9" pan in 375 degree oven. Mrs. Homer Russell, RR 1 Exeter. CARROT COOKIES 1 cup shortening 3/4 cup granulated sugar 1 egg 1 cup cooked mashed carrots 2 cups all purpose flour (pre- sifted) 2 tsp baking powder 1/2 tsp salt 1 tsp vanilla 1/2 tsp lemon extract Cream shortening and sugar; add egg, mashed carrot and flour sifted with baking powder and salt. Add flavoring, and drop by small spoonfuls on oiled baking sheet. Bake in 375 degree oven for 15 min. Frost cookies while still warm, with an icing made with— juice of one orange, grated orange peel and powder- ed sugar added to desired thick- ness. Makes 4 dozen cookies. Mrs. Alex Ramsay, RR 1 Lucan ORANGE CAKE 1 large orange 1 cup raisins or dates 1 1/2 cups brown sugar 2 cups cake flour 1/2-cup butter 1 cup sour milk 1 tsp soda 1 tsp baking powder 2 eggs beaten Put orange and raisins or dates through food chopper. Cream butter, add sugar and beaten eggs. Add flour, which has been sifted with baking pow- der, alternately with sour milk to which soda has been added. Mix in chopped fruit. Bake in layers or oblong pan for 40-45 minutes in a 350 de- gree oven. Ice with carmel icing. Mrs. Bev Skinner, Exeter. • 110-"Vw3 ,Np• %.* ENNEERESSRESESINEMISEMENEMEINNENNEENERMENI SEWING MACHINE SALES AND SERVICE With the new 1964 Bernina, you can sew your own dresses, embroider, make button holes and darn. The new Bernina is really fully auto- matic, everything but everything is built in . . no discs to change, no tension to adjust . just sew. Guaranteed For Life. The New BERNINA Right In Style . . . Dinney Furniture PHONE 235-0173 EXETER