HomeMy WebLinkAboutThe Exeter Times-Advocate, 1969-03-27, Page 9HOT-CROSS BUNS AND COFFEE FOR EASTER BRUNCH
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BY SHIRLEY J. KELLER
All this sunshine and all these
showers (we won't even mention
the sudden snowstorms that still
blow down on us occasionally)
are typically Easter.
Though_ Easter weather can
be anything from bone chilling
to absolutely balmy, Easter day
meals are generally want) and
appealing, That s because
housewives notoriously try to
compensate for the unpleasant
little things in life with delicious
food. Most times their efforts
are appreciated by loving
families,
Last week I suggested a menu
for your Easter dinner, This
week I have some ideas for a
special Easter breakfast either
before or after the family goes
to church,
* *
Breakfast should be quick
and simple, especially Easter
Sunday morning when everyone
is rushing around preparing to
greet the day in Easter finery.
There is always that special bit
of primping which seems
necessary — a kind of ridiculous
ritual that has become as much a
part of Easter as eggs and
bunnies.
Depending on the likes and
dislikes of your family, Easter
morning breakfast can be
entirely prepared the day before
and can be on the table in a
jiffy.
The menu is simple:
• . Chilled pineapple juice
Colored Easter eggs
Hot-cross buns
Variety jams and jellies
Hot coffee, milk * * *
You would be surprised how
tasty hard-boiled Easter eggs can
be when served for Easter
• breakfast with buns and an
assortment of jams and jellies.
The kids get a great bang out
of decorating the eggs and
because they have had a hand in
making them, they enjoy eating
them, too.
Of course, you can use all
• sorts of ideas to make Easter
eggs for the family but the one I
find the most satisfactory (and
the most economical) is to color
the eggs with simple food
coloring and to draw designs
with ordinary wax crayons.
Using this method, even the
• littlest people in your family can
help to decorate eggs.
Spread old newspapers on the
kitchen table, let the older
children dip the cooked eggs to
color them (mix warm water,
food coloring and a pinch of salt
to make the dye bath) and then,
• let everyone scribble their own
designs on the egg shells, the
crazier the better. * * *
I have a couple of recipes for
hot-cross buns to share with
you.
One is made in the traditional
• way with yeast; the second is a
more modern version containing
unbaked refrigerator biscuits.
Either brand will please even the
heartiest eaters.
Both recipes call for maple
syrup. Use the real thing if you
are lucky enough to have some
• of the fresh syrup now being
boiled in this area, the
mock-maple syrup you make in
your own kitchen or buy some
at the store.
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MAPLE-FROSTED
HOT CROSS BUNS
1/2 cup milk
1/4 cup sugar
1 teaspoon salt
1/2 cup corn oil
1/4 cup warm (not hot) water
1 package fast-rising dry yeast
2 eggs, well-beaten
23/4 cups unsifted all-purpose flour
11/2 teaspoons cinnamon
1/4 teaspoon allspice
•
•
.1/4 teaspoon cloves
Vs cup raisins
1/2 cup citron, finely cut
Scald milk, stir in sugar, salt
and corn oil. Cool to lukewarm.
Pour water into large mixing
bowl. Sprinkle yeast over water;
stir until dissolved, Blend in
lukewarm milk mixture and
eggs. Add flour and spices all at
once; beat until batter is
smooth, then stir in fruit. Knead
dough in bowl with a, swinging
rotary motion, Turn out on
lightly floured board, Knead
dough until smooth and elastic (6
to 8 minutes). Place in bowl,
cover and let rise in warm place,
free from draft until double in
bulk, about 1 hour and 30
minutes. Punch down; gently
press dough batter into well
oiled 8 st 12-inch pan, Dip knife
or scissors into oil; cut dough
into 16 buns (3 lengthwise, 3
across), Pinch each piece of
dough with fingertips into ball
shape. Cover; let rise until
double in bulk, about 1 hour.
Bake at (350 degrees) about 25
minutes.
MAPLE FROSTING: Cream 2
tablespoons butter with 11/2 cups
icing sugar. Blend in 1/3 cup
maple syrup. Make crosses on
top of slightly warm buns. * * *
HOT CROSS BUNNIES
2 tablespoons butter
'/2 cup maple syrup
2 teaspoons cinnamon
'/2 teaspoon allspice
1/2 teaspoon cloves
1/4 cup currants or raisins
V2 cup mixed fruit
1 package unbaked
refrigerator biscuits
Combine first five ingredients
in an 8-inch square pan over
medium heat. Stir and let bubble
5 to 6 minutes. Sprinkle on
fruit. Top hot mixture with
biscuits. Bake in a 475 degree
oven 8 to 10 minutes. Turn
upside down on rack, removing
pan after 5 minutes. Drizzle on a
thin mixture of maple syrup and
icing sugar.
* * *
Speaking of maple syrup, I
still haven t had any response
from readers with recipes for
cooking with maple syrup.
Maybe most ladies are too busy
preparing for the holiday ahead
to write or telephone Tea 'n
Topics.
I have hunted out a few
recipes which sound yummy.
Try them when you get a
chance.
BAKED BEANS
1 quart parboiled beans
1 cup maple syrup
'/4 cup chili sauce
1 tsp. salt
118 tsp. pepper
1/4 tsp. dry mustard
'/4 lb. salt pork
1 small onion, diced.
Place half of the partially
cooked beans in a bean pot or
heavy oven dish. Score salt pork
and lay on beans. Cover with
remaining beans, Combine a half
cup maple syrup with remaining
ingredients and pour over beans.
Add boiling water to cover.
Cover dish and bake at 300
degrees for four hours. Remove
cover, add remainder of maple
syrup, and bake for an added
half hour or hour, adding water
as necessary.
MAPLE PUMPKIN PIE
1 28-oz. can or 3 cups
strained pumpkin
2 cups maple syrup
1/2 teaspoon each ground
ginger, cinnamon and nutmeg
1 teaspoon salt
3 eggs
3 cups milk
Combine pumpkin, syrup,
salt and spices. Add well beaten
eggs and milk. Pour into
uncooked shells. Bake 40
minutes .at 335 degrees. Makes
three medium to large pies.
Five minutes before the
pumpkin pie is done, sprinkle
With a topping of 1- tablespoon
melted butter, 2 tablespoons:
maple sugar and 1/4 cup chopped
pecans. Bake until lightly
browned.
MAPLE APPLE CRUNCH
8 to 10 graham crackers
1/2 cup butter
4 apples sliced
Ve cup maple syrup.
Roll graham crackers until
crumby. Soften butter and mix
thoroughly with above. Butter
oven dish and place sliced apples
on bottom of dish. Pour maple
syrup over apples. Add crumb
and butter mixture. Bake at 325
degrees for 25 minutes. Serve
with ice cream or whipped
cream. * *
The reader who asked me to
write some hints on teenage
etiquette still has not provided
me with the book I need for
reference. I would appreciate
receiving this book just as soon
as it is convenient for her to
leave it with me.
In the meantime, I've been
thinking about the problem of
poor manners in our young
people. I've reached the
conclusion that few adults take
the time to practice the manners
they were taught from their
parents so it is little wonder our
teenagers are confused about
polite behaviour.
A simple thing like allowing a
lady to enter a doorway first is
as outdated now as rising in a
crowded room to offer a seat to
a lady who is standing.
It could be argued that
women have brought this
inattention on themselves by
thrusting themselves into a
man's world in every other
sense. Since women have chosen
to compete with men in almost
all lines of endeavour, it could
be considered fair that women
should accept all the
implications of their new role.
I say it could be .. but I'm a
woman and I think women and
girls should be treated with due
respect by all men, whether or
not women have invaded the
male domain to some extent.
I like to see a young man who
opens the car door for his lady,
who ushers her to her seat, who
holds her coat, who offers his
hand when the walking is
treacherous.
I like to see a young lady who
encourages this kind of
treatment and who accepts it
graciously. The surest way in the
world for a gal to be treated like
an old shoe is to give the
impression that manners are
unimportant in he boys she
dates or to laugh and giggle
about his attempts to be a
gentleman.
And I like to see young
people who show respect for
older people by rising when
being introduced to them and
engaging in friendly chatter with
them for a short while even
though it would be easier (and
sometimes more enjoyable,
perhaps) to refrain.
* * *
Where color is concerned
today, man and nature are in
happy accord. In our
environment everywhere, color
assaults the senses.
It is the magic catalyst which
can turn us on from the moment
we wake up. Color can soothe
us. Even move us to anger. We
react, the color scientists tell us,
through all the busy hours of the
day and into the night.
But, like a heady wine, color
should be used judiciously and
with understanding.
The newness of spring is for
Legion ladies
plan month
There were 28 Exeter Legion
Ladies Auxiliary members at the
regular meeting Monday evening
with President Mrs. Lois
Brintnell in charge. A film' "on
cancer research was shown by
Lloyd Hern.
Plans were made to serve
lunch at the funeral of Calvin
Harold McKenzie, former Exeter
Police chief.
Members will travel to
Westminster Hospital April 9 to
play bingo with the veterans
there. They will also attend a
birthday party of the Seaforth
Legion Ladies Auxiliary April
16,
The Zone rally is set for May
21 at Lucknow and the Legion
bowling tournament is May 28
at Strathroy.
A donation of $25 was made
to the Navy League.
The mystery prize was won
by Mrs. Garnet Shipman.
Proceeds of a penny sale
following the meeting will be
given to the Bunny Bundle.
Atm SC) deee
Birthday greetings go
out this week to Mrs. Pearl
Morley, RR 8 Parkhill,
who will be 80 yeats
young April 3.
Mrs. Morley's family
contacted us this week to
tell us about the birthday.
We invite other families to
do the same for their over
80 loved ones who will be
celebrating birthdays soon.
Just give us the name,
address, birthdate and age
of the celebrant at least
one week in advance of
the actual birthday.
We will include all the
names in this column
where relatives and friends
will be reminded of the
occasion in plenty of time
to send a card or plan a
visit.
many homemakers a signal. A
time to take an appraising look
at the house and furnishings.
As it would be well to know
the pitfalls and hazards, here are
some guidelines in your
adventures with color about the
house.
A pioneer color engineer
contends that living room walls
should be in soft dark hues to
show off beautiful furniture to
the best advantage. The human
eye is always first attracted by
brightness, he explains, and
too-bright walls will prevent
anyone from appreciating the
other subjects that are in the
room.
Dining rooms decorated in
soft peach colors produce the
best appetites — particularly if
they are accented with lettuce
green or apple red. Cool colors
are recommended for bedrooms
because experiments have shown
that such colors actually reduce
the blood pressure and induce
relaxation.
Yellow, the scientists say, is
an excellent color, where "food
for thought" is concerned.
Research has shown that the
grades of school children vase
noticeably when their study
retains were redecorated in
attractive shades of yellow.
Rose, salmon or similar flesh
tones make the best background
for singing in the bathtub,
because these hues reflect light
and give the bather a glow of
healthy well-bait.
Selecting the proper colors to
suit your changing personal
moods is a more difficult matter.
Suppose you feel depressed and
in need of a bright environment
for an emotional lift? Their`
suppose by tomorrow you're
brimMing over with exciting
plans that require the sedative
effect of a pale blue? Well, the
Color Research Institute Of
America has a partial solution to
this problem — keep changing
your colors with your moods!
That's easy enough in
clothing and it can be done also
in your surroundings. Keep the
walls gray or some other neutral
shade and use spots of color — in
pictures, slip covers, or hangings
-- that can easily )0 changed.
VERY SMART — The suit
fashioned by Helen Douglas,
Grand Bend, for spring is
powder blue and trimmed with
huge Persian lamb buttons and
cuffs. Her matching hat is also
trimmed with a Persian lamb
pompom. Miss Tiffany, her pet
'poodle dog, wears a matching
coat with' a sparkly pin at the neck.
HOST DANCERS
Exeter Promenaders were
joined Wednesday night by the
Parkhill square dance club, the
Ausable Flairs and Squares.
Jack Fairfield, who is caller
for the Parkhill group, was caller
for the evening.
The previous week, the
Square—N—Aders from London
paid a return visit to the
Promenaders. They were
accompanied by their caller, Earl
Campbell of Exeter.
Be confident and
look your
loveliest with a
flattering new hair
style that IS
exactly for you.
You'll gain the
admiring glances
of those around
you in the
"Easter Parade"
and wherever
you go.
Make your
appointment today.
Mr, & Mrs. Stuart Shier of
Kirkton visited Sunday with Mr.
& Mis. William Thomson of
Andrew St.
Mr, & Mrs. William Rohde of
Thames Road visited Sunday
evening with Rev. Hugh and Mrs.
Wilson.
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ETHEL'S BEAUTY SALON
Grand Bend 238-2412
MARJORIE DILKES HAIRDRESSING
Exeter 235-1744
NANCY'S HAIR STYLES
Huron Park 228-6822
SILHOUETTE HAIR FASHIONS
Exeter 235-0251
VILLAGE BEAUTY SHOP
Grand Bend 238.2307
Now is the time to make your appointment
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Exeter „235-1533
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Exeter 235.1011
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