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HomeMy WebLinkAboutThe Exeter Times-Advocate, 1969-10-09, Page 11411 • coisprqb. Leo erlic4ak Nir • NO MORNING LiCkfritHIE FROM MOPING ON A TOO SOFT wurntss f i5 4 4' a_ TinteP409cate, October 9, 1969 Page 11 Senior citizens entertained ADD VARIETY TO YOUR HOLIDAY TABLE THIS YEAR 41 MARVELLOUS MUFFINS —. Add a little excitement at breakfast time with light tender homemade muffins. You'll find they're easy to make in a variety of flavor combinations, with dairy sour cream. WITH SHIRLEY J. KELLER Freshly baked muffins, warm from the oven, add a specially homey touch to any meal. But at no time are they more welcome than first thing in the morning, when appetites sometimes need prodding, Of all baked goods, muffins ▪ are probably the easiest to make, so if you're a newcomer to the kitchen don't be afraid to try your hand. You'll probably find that things will run more smoothly, especially on weekdays, if you measure the ingredients the a • night before — ready for quick combining in the morning. Or if you prefer, bake the muffins the night before, wrapping them in foil for a quick reheating before serving. You'll find these muffins, • made with dairy sour cream, delightfully crusty outside, light and tender inside. And they come with several variations, all of which you'll want to try sometime soon. The basic sour cream muffins will set off your favorite jam or • honey, especially if accompanied with plenty of butter, Or they can be baked with surprise centers of crumbled bacon, jelly or cheese cubes. The bacon-corn version makes a not-too-sweet muffin that's good teamed with fluffy • scrambled eggs, perfect too with supper casserole dishes. For sweeter muffins, try one of the two upside-down muffins — Orange Pecan or Lemon Coconut. Both have a delectable brown sugar topping that tastes like more! • BASIC SOUR CREAM MUFFINS (Makes 14 Muffins) 2 cups sifted all-purpose flour 4 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 2 tablespoons soft butter '• A cup sugar 2 eggs 1/2 pint dairy sour cream Butter 14 medium-sized muffin cups. Preheat oven to 425 degrees F. Sift together flour, baking powder, baking soda and salt. Cream butter and sugar. Add eggs one at a time beating in well after each addition. Add flour mixture alternately with sour cream combining lightly after each addition. Fill prepared muffin cups about 3/4 full. Bake in preheated oven 15 to 18 Minutes. Serve warm With butter. * * * BACON CORN MUFFINS (Makes 14 Muffins) 8 slices side bacon 1 cup sifted all-purpose flour 4 teaspoons baking powder 1/1 teaspoon baking soda 1/2 teaspoon salt 1 cup cornmeal 2 tablespoons soft butter V cup sugar 2 eggs % pint dairy sour cream Butter 14-medium sized muffin cups. Preheat oven to 425 degrees F. Dice bacon and fry until crisp. Drain well. Sift together the flour, baking powder, baking soda and salt; mix in cornmeal. Cream butter and sugar. Add eggs one at a time, beating in well after each addition. Add flour mixture and bacon alternately with sour cream combining lightly after each addition. Fill prepared muffin cups a/i full. Bake in preheated oven 15 to 18 minutes. Serve warm with butter. * * * ORANGE PECAN MUFFINS (Makes 18 Muffins) 1/4 cup soft butter 1/4 cup lightly-packed brown sugar 1 cup coarsely-chopped pecans 2 cups sifted all-purpose flour 4 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 2 cup granulated sugar e 3A cup dairy sour cream 1/4 cup frozen concentrated orange juice, thawed 1 tablespoon orange rind Butter 18 medium-sized muffin cups. Preheat oven to 425 degree F. Combine 2 tablespoons of the butter and brown sugar; mix well. Stir in 1/4 cup of the pecans. Divide mixture evenly in bottom of prepared muffin cups. Sift together the flour, inking powder, baking soda and salt. Cream remaining butter and granulated sugar. Add eggs one at a time, beating well after each addition. Combine sour cream, orange juice and rind. Add flour mixture alternately with sour cream mixture, combining lightly after each addition. Fold in remaining pecans. Fill prepared muftin cups about 3/4 full. Bake in preheated oven 15 to 18 minutes. Remove from oven and turn out of pan immediately. LEMON COCONUT MUFFINS (Makes 18 Muffins) 3/4 cup flaked or shredded coconut 3/1 cup lightly-packed brown sugar 3 tablespoons flour 1/4 teaspoon nutmeg 3 tablespoons melted butter 2 cups all-purpose flour 4 teaspoons baking powder 1/4 teaspoon baking soda %teaspoon salt 2 tablespoons soft butter 1/4 cup granulated sugar 2 eggs 1/2 pint dairy sour cream 1 tablespoon lemon juice 1 tablespoon lemon rind Butter 18 medium-sized muffin cups, Preheat oven to 425 degrees F. Combine coconut, brown sugar, the 3 tablespoons flour, nutmeg and melted butter and mix well. Divide coconut topping evenly in bottom of prepared muffin cups. Sift together the 2 cups flour, baking powder, baking soda and salt. Cream the soft butter and granulated sugar. Add eggs one at a time beating in well after each addition. Combine sour cream, lemon juice and lemon rind. Add flour mixture alternately with sour cream mixture combining lightly after each addition. Fill prepared muffin cups 3A full. Bake in preheated oven 15 to 18 minutes. Remove from oven and turn out of pan immediately. Serve warm with butter, * * * Did you know that one medium onion provides you with one-third of your daily requirement of vitamin C? Always a popular vegetable, high-quality Ontario onions are now in good supply. ONION SUPPER DISH 5 onions 3/4 cup grated grated cheese 11/2 cups cubed cooked ham 2 cups toast cubes 1 tin cream of celery soup 1 cup milk salt, pepper 1/8 tsp. dry mustard 1 tsp. Worcestershire sauce Peel onions and slice thinly. In buttered 2-qt. casserole, combine layers of sliced onions, cheese, ham, and toast cubes. Mix together soup, milk, salt, pepper, mustard and Worcestershire sauce. Pour into casserole. Cover and bake at 350 degrees for 45 minutes. Uncover and bake 30 minutes longer. Serves six. EXMRE*.Dq*"0 Note: Cooked chicken or tuna or crumbled, cooked bacon may be substituted for the ham. * Planning for the traditional turkey for Thanksgiving dinner this year? There will be an abundance of these regal birds, from the light-weight young turkeys (sometimes termed "broilers") to the heavier mature birds over 10 pounds. When buying a whole turkey allow 3/4 to 1 pound per serving. The feasting will be economical because all classes of poultry are a good buy at meat counters this fall. Canada Grade A is the grade most commonly available. If, however, you see Canada Grade B advertised do not think you taking a risk in buying such a bird. They have passed the same health inspection as the top grade but have been down graded because of such factors as slightly crooked keel bone, pinfeathers, minor tears or discoloration. The grade mark will appear on a metal tag on the skin or on a transparent bag or on an insert inside the bag. For small families, you may buy a whole turkey broiler weighing 6 to 10 pounds or turkey parts such as legs, wings, or breasts. These parts may come from broiler size or heavier birds and will vary in weight accordingly. Look for them among the fresh or frozen — Please turn to page 15 Mr. & Mrs, Richard Weber and boys and Mrs, Frank Taylor, were weekend guests with Mr. & Mrs. Howard Phelps and family in Livonia Mich,, and Mrs, Norman Ford, Detroit. Mrs. Horace Pfaff travelled by plane from Toronto to Kamloops B,C. and then by car to Merritt, B.C. where she visited her two sons, Stuart and Bob Taylor and their families for two weeks. MORE WOMEN'S NEWS PAGE 15 s5.00 DOWN FOR A $100°0 BOND The Exeter Senior Citizens held their first meeting of the season Tuesday night. Edward Chambers was M,C. for the evening, Entertainment was provided by, Maurice Quance, Tommy Walker, Mrs. King, Lorne Johnstone, Miss Linda Worm,. Gordon Smith, John Thomson, Ron Amerongen, Mrs, Russell Wilson, Otis Sawyer, and family,. Mrs. Sereda, Mrs. Doyle and John McGraw, The entertainment committee $25.00 DOWN FOR A $500'o BOND for the month of November Are. and Mrs. Clayton Prouty,. Mr. -and Mrs. Edward Lindenfield, Mr, .and. Mrs, Harold. Penhale and Mr. and Mrs. Eli Brown. Tea was served by the ladles from Caven Church, All wrapping paper should be removed from meat before it is placed in the refrigerator. It is best to place it on a dry plate and cover it loosely with waxed paper. $50.00 DOWN FOR A $1000°0 BOND rarmartyromayareeporwommew . All Canadians benefit when you buy Canada Savings Bonds. Especially you. Canada Savings bonds. Available in denominations of $50, $100, $500, $1,000, $5,000, or $25,000. Cashable at any time for full face value plus earned interest, Offering this year a higher-than-ever average annual yield of 8%. Which means you'll have doubled your money by the time the bonds mature in 9 years. Buy by instalments at the Bank of Montreal Pay as little as 5% down and the remainder in easy payments over a year. 2.50 ADOW FOR N $ 50e00 BOND Canada Savings Bonds. The bonds that benefit all Canadians. Now at the Bank of Montreal. Bank of Montreal Canada's First Bank EXETER FURNITURE LTD. PHONE: 235-1990 wants you to try a totally new experience in sleep SEAL 'S POSTUREPEDIGSLEEP SYSTEM .4 • 4 IT ALL STARTS WITH A NEW POSTURE-GRID FOUNDATION THAT REPLACES THE BOX SPRING. Torsion bars—same modern principle used to smooth the ride in luxury cars—form a firmer, 25% more durable foundation for Posturepedic's support system. 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