HomeMy WebLinkAboutThe Brussels Post, 1979-11-15, Page 31CARROT PUDDING
1 cup brown sugar
1 cup suet
1 cup grated carrot
1 cup grated potatoes
1 cup raisins,
1 cup currants
1/4 lb. lemon peel
1/4 lb. almonds
2 cups flour
1 tsp. soda
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. salt
1/2 cup sour milk or buttermilk
2 tbsp. molasses
Method - Mix together suet, fruit,
vegetables and add sugar. Blend
thoroughly. Sift flour, baking soda, salt
and spices. Add to fruit and vegetables
alternately with milk and molasses. Mix
well. Turn into greased pudding bowls or
coffee tins lined with wax paper. Steam 3
hours.
SAUCE
1 cup brown sugar
2 tbsp. corn syrup
2 tbsp. butter
2 cups boiling water
2 tbsp. cornstarch
1/4 tsp. nutmeg
1 tsp. vanilla
Mix well. Cook until thickened.Serve hot
over the carrot pudding.
Delphine Domage
R.R.1, Seaforth, Ont.
Also submitted by Mrs. Leala Hood,
Brussels: Mrs. Harry Snell, Londesboro;
Mrs. Alba Yuill Belgrave; Lenore
Scrimgeuur, th; Mrs. Dora Shobbrook,
Londesboro, Muriel Miller , London, Ont.
PINEAPPLE DESSERT
1st layer: 1/2 lb. arrowroot cookies, crush
fine about 28 or 30 cookies. Put half of
crumbs into a pan, spread evenly. Save
half of crumbs for topping. My pan 71/2 x
11. Second layer cream % cup of soft
butter, 2 cups brown sugar, beat 2 eggs,
vanilla flavouring. Mix with butter, sugar
and spread on crumbs. This is tricky, but
drop on by spoonful and spread in from
sides. 3rd layer, 1/2 pint whipping cream,
then fold in 11/2 cups crushed or in chunks
pineapple. Spread this on sugar mixture.
4th layer, finish the remainhig cookie
crumbs.
Spread or sprinkle on top. Some times
slice a banana on top of whipping cream.
This can be made several days before
needed. Place in refrigerator freeze or a
very cool place. Will serve 12 people.
Mrs. Sadie Campbell
Mitchell
PISTACHIO DESSERT
1 1s cups rolled graham cracker crumbs
1/4 cup melted butter
% cup brown sugar
Mix together and save 1/4 cup for the top.
Filling: 1/2 pint whipping cream or
2 envelopes dream whip
1 cup crushed pineapple, drained
1 cup small marshmallows
1 pkg. pistachio instant pudding powder
% cup chopped walnuts
Beat cream, or whip with dream whip a
little more milk than called for, then add
remainder of ingredients.
Mrs. Mary (Doug) Lazenby
R.R.4, Brussels
Also submitted by Dianne Mero, Seaforth.
LEMON PUDDING
Juice and grated rind of 1 lemon
1 cup white sugar
Salt, pinch
Yolks of 2 eggs, beat,
2 tbsp. butter
1 cup milk
2 tbsp. flour
Mix all together then beat egg whites
and mix them in.
Put in greased dish and set in basin of
hot water for awhile. Bake 30 or 40
minutes, at 350°.
Should look like a cake in two layers then
slice off.
Mrs. Murray Vodden
London, Ont.
CHOCOLATE PUDDING MIX
1 c powdered milk
1 cup flour
1 c white sugar
1/2 c cocoa
Mix well together. For small amount use 1
c dry mix and 1 c water. For large family,
use all the mix and 3 c w ater. Cook until
thick and add 1 tsp. vanilla and lump of
butter. May be doubled and kept in
covered container. Makes a nice "quick"
pie by adding a few miniature marsh-
mallows and coconut.
Doris Jeffery, Staffa
SAUCE FOR XMAS PUDDING
HARD SAUCE
1/2 cup butter
1 cup fruit or light brown sugar
1/3 tsp. lemon juice
SAUCE FOR XMAS PUDDING
Cream together 1/2 cup butter, 1 cup
brown sugar. Add whites of 2 eggs. Put in
top of double boiler and stir till thick.
When cool add 1/2 cup cream whipped and
vanilla.
Beth Bechely
LEMON PECAN DAINTIES
13/4 cups flour
1 tsp. baking powder
1/2 tsp. salt
2/3 cup butter
1 cup sugar
1 egg
1 tablespoon grated lemon rind
1 tablespoon lemon juice
1 cup chopped pecans
Stir flour, baking powder and salt
together. Cream butter and sugar together
beat in egg, lemon rind and juice. Add dry
ingredients gradually, stir in chopped
pecans. Shape into 2 rolls, 11/2 " in
diameter, wrap in waxed paper and chill
thoroughly. Slice thinly and place on
greased cookie sheet. Bake in moderate
oven (375°F) 12 to 15 minutes. Yield: 5
dozen.
Irene Kelly
R. R.5, Seaforth
SCOTCH OAT CAKES
2 cups flour
2 cups rolled oats
1 tsp. salt
1 cup white sugar
11/4 cup shortening (part butter)
2 cups bran flakes
1 tsp. baking powder
1/2 tsp. soda
1/4 cup boiling water
Mix all ingredients, except soda and hot
water, as you would for pie crust. Add soda
to hot water and cool slightly and mix into a
roll. Roll out fairly thinly. Bake at 350°
Mrs. Florence McGavin
Seaforth
GINGER BREAD MAN
1 cup of margarine
1 cup of white sugar
1/2 teaspoon salt
2 eggs
2 tablespoons white vinegar
1 cup molasses
6 cups flour
2 teaspoons baking soda
4 teaspoons ground ginger
1 teaspoon each of cloves, nutmeg and
cinnamon
— Bake 7.10 minutes at 350°F. Note-For
best results chill dough in refrigerator
overnight before rolling out.
Laurel Duizer
Londesboro
Lori Consitt
Ri#1 Varna
• Christmas Cookbook Page 29
Cookies
And squares