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HomeMy WebLinkAboutThe Exeter Times-Advocate, 1964-02-27, Page 29Try Our Fast Take Out Service Call 227-4489 Service As You Like It at the Shamrock Restuarant Lucan Enjoy a quick snack or a complete meal, served in jig time. Hearty sandwiches, hot plates, refreshing beverage s, tempting desserts. Steaks . Chicken . Home Cooked Meals ,83 INVITATIONS Eti ANNOUNCEMENTS dD INFORMALS 0 ACCESSORIES ASK FOR ,ovveie prim al,e4 NATIONAlt. LET US ASSIST YOU WITH YOUR WEDDING PLANS COME IN AND ASK FOR YOUR FREE BRIDAL GIFT REGISTER 4, 74 'Timed ,4cetecate O`c:. • • ; oweift•maft••rzzzm• • 1964 TIMES-ADVOCATE COOK BOOK— 1? Graham cracker dream bars came third * * 7414 DREAM BARS. Line bottom of 9" x 12" or larger pan with whole graham crackers; Melt one cup of margarine, Add 1/2 cup milk, 1 cup white sugar 1 large egg beaten. Cook in a double boiler until slightly thick. Remove from heat, add 1 cup dessicated coconut 1 cup chopped nuts 1 cup graham cracker crumbs Pour onto graham crackers in pan, then cover with another layer of whole graham crack- ers. Frost with a powdered sugar frosting. Chill and cut into squares. (Not necessary to grease pan). Jeanne Crocker Hay * * * GUM DROP COOKIES 1 cup brown sugar 1 cup white sugar 1 cup shortening 2 eggs well beaten 1 cup coconut 1 cup gum drops 2 cups oatmeal 2 cups flour-all purpose 1 tsp vanilla 3/4 tsp salt 1 tsp baking soda 1 tsp baking powder Cream butter and both brown and white sugars, add eggs, coconut, gum drops, oatmeal, vanilla. Sift together flour, salt, soda, baking powder. Add to beaten mixture, blend well. Form into balls on greased cookie sheet. Flatten and bake slowly in 325- 350 degree oven. Yield 4 dozen. Mrs. Vic Green, RR 1 Crediton. • FRUIT COOKIES 2 cups brown, sugar 1 cup butter 2 eggs 1 tsp soda 1 tsp cream of tartar 1 tsp vanilla 8 oz (4 oz each) of red and green glace cherries 3 cups pastry flour. Measured then sifted. Method: Cream butter, add brown su- gar and cream well, add eggs, mix well. Add cherries and vanilla. Sift flour, soda and cream of tartar over mixture and com- bine. Drop by tsp on greased cookie sheet. Bake in moderate oven 375 degrees. Mrs. Edward Finkbeiner, RR 2 Crediton. SHORTBREAD COOKIES 1 cup bread flour 1/2 cup icing sugar 1/2 cup cornstarch 1 cup butter Mix all ingredients well and chill in refrigerator; can be rolled or put through cookie press in fancy shapes. Bake in slow oven, 300 de- grees, 20 to 25 minutes. Mrs. Homer Russell, RR 1 Exeter. ORANGE CAKE 1/2 cup shortening 3/4 cup brown sugar 1/4 cup corn Syrup 2 eggs 1 orange and 1 cup raisins put through food chopper 2 cups flour (pastry) 1 tsp baking soda 1/2 tsp nutmeg 1/2 tsp cinnamon 1/2 tsp sour milk Cream shortening, gradually add sugar, corn syrup; add the well beaten eggs; add orange, raisin mixture, blend well. Add sifted dry ingredients alternately with sour milk. Bake in 2 layer tins at 325 or 350 degree, When cool, put together with orange filling. FILLING 1 egg yolk 2 tbl white sugar 2 tbl corn syrup 1/2 tbl grated orange rind 2 tbl orange juice 1 tsp lemon juice 1/2 cup whipped cream I use icing sugar mixed with hot water, butter or margarine added and 1 teaspoon vanilla. Mrs. Harold Simpson, Exeter. GRAHAM MALLOW SQU ARES 2 cups miniature marshmallows packed firm (colored and white mixed) 15 oz can sweetened condensed milk 2 cups graham wafer crumbs 1 tsp vanilla 2 .1/2 cups cocoanut shredded pinch of salt Blend marshmallows, milk, crumbs, salt and vanilla. Grease 8" square pan. Spread 1/2 cocoanut on bottom, pour in marshmallow mixture. Spread remaining cocoanut on top. Press. Place in cool place sev- eral hours to set. This makes 16-2" squares. Mrs. Gerald McFalls, RR 3 Exeter. MIRACLE BARS 1/2 cup butter 4 tbl cocoa 1/4 cup granulated sugar 1 egg 1 tsp vanilla 1/2 cup chopped nuts 1/2 cup shredded coconut 2 cups graham wafer crumbs Grease 9"x 9" pan. Combine butter, sugar, cocoa, egg and vanilla in top of double boiler. Cook over boiling water, stir- ring constantly, until it forms a thin custard. Remove from hot water and add to nuts, coconut and graham wafer crumbs, blending thor- oughly. Press this mixture into pan evenly. PART 2 2 cups sifted icing sugar 2 tbl vanilla instant pudding 3 tbl milk 1/4 cup butter soft Combine above ingredients and mix thoroughly. Spread on crumb mixture and allow to stand 15 minutes. PART 3 4 squares semi-sweet chocolate (or 1/4 cup of chocolate chips) 1 tbl butter Combine chocolate and butter in top of double boiler and stir until melted. Spread on filling smoothly. Allow chocolate fros- ting to set before trying to cut into 1 inch wide. (Real good). Mrs. Jean Geoffrey, Zurich. CHERRY DATE BARS 1 1/2 cup dates 1 cup water 3/4 cup all purpose flour 1/2 teaspoon soda 3/4 teaspoon baking powder 1 tablespoon butter 1 egg 1/2 cup chopped cherries can- died 1/2 cup chopped walnuts 3/4 cup brown sugar Cook dates and water 20 min- utes. Cream butter and sugar. Add egg beaten. Add cherries, nuts and dates. Stir in sifted dry ingredients. Cakes and cookies Bake in 9 inch square pan 325 degrees 30 minutes, Cool and cut. May be iced if you wish. Mrs. Wes Witmer Exeter BLONDE BROWNIES 3/4 cup shortening 1 cup brown sugar 1 egg 3/4 cup sifted all purpose flour 1 tsp baking powder 1/2 tsp salt 1/2 cup chopped peanuts 1/2 tsp vanilla Melt shortening, add brown sugar and cool. Add egg and beat well. Add sifted dry in- gredients and blend well. Stir in vanilla and nuts. Bake in 8 inch square pan for 25 minutes at oven temp, of 350 degrees. Mrs. Hugh Morenz, RR 2 Dashwood, CHOCOLATE COCONUT COOKIES (unbaked) 1/2 cup butter or margarine 2 cups white sugar 1/2 cup milk Method: Put in large saucepan and boil 2 minutes, then add: 3 cups oatmeal 1 cup cocoanut (shredded) 5 tbl cocoa (or 2 sq unsweetened choc. added to milk and sugar mixture) Nuts and cherries can be added if desired. Drop by spoonfuls on wax paper and cool. Mrs. Robert Kerslake, RR 1 Centralia. DIXIE SQUARES 3/4 cup butter 1 cup brown sugar Heat these two ingredients to a boil, set back and stir in 1/2 teaspoon soda then add 1 1/2 cups oatmeal and 1 tablespoon of all purpose (unsifted) flour and 1 teaspoon vanilla. Bake in a slow oven (300 de- grees) until golden brown (15- 20 minutes). Cut in desired size squares while hot but leave in pan until cold. I use a 9" x 12" pan and cut into 28 squares. Mrs, Stewart Blackwell, RR 2 Hensall. CHERRY SNOWBALLS 1 cup butter 1/4 cup icing sugar 2 cups sifted all purpose flour 1/4 tsp salt 1 cup finely chopped almonds 1 tsp vanilla 1/4 lb candied cherrieS Cream butter with sugar till fluffy. Add remaining ingre- dients except cherries. (Mix with hands.) Flatten small pieces of dough, put cherries in centre and form into balls. Roll in fruit sugar. Place on greased pan. Oven 325 degrees for 35 minutes. Don't overbake. Mrs. Len Veri, Exeter. ICE CREAM BALLS 1 lb Icing sugar 1 egg 1/2 cup butter 1 tbl cream or carnation milk 1 tsp vanilla tsp almond dash of salt 3 1/2 cups fruit and nuts such as maraschino cherries (red and green) drained pineapple tid- bits, almonds or walnuts, coco- nut and dates, few marshmal- lows cut up. Form in balls and roll in coconut, and place in frig until wanted. Will keep 2 weeks. Note: Bakers angel flake coco- nut seems best for rolling them in. Mrs. E. Chalmers, Exeter.