HomeMy WebLinkAboutThe Brussels Post, 1979-11-15, Page 41FRUIT JUMBLES
1 1/2 c. seedless raisins
% c. apple juice
Soak the above one hour and drain.
2/3 c. all-purpose flour
3/4 tsp. soda
3/4 tsp. cinnamon
% tsp. nutmeg
1/8 tsp. cloves (if desired)
% c. brown sugar (packed)
2 tbsp soft butter
1 egg
2 c. nuts (pecans & walnuts)
1 (4 oz.) cherries
Bake 325 deg. for 12 mins. Makes about
4 dozen cookies.
Mrs. Tom (11a) Cunningham
R.R. 1 Auburn
LEBANESE COOKIES [SHORTBREAD]
1 cup butter (not margarine) room temp.
1'/2 cups sifted icing sugar
1 egg yolk
2 tsp lemon juice
2 cups pastry flour
Beat butter 2 or 3 minutes until well
creamed. Add sugar gradually and beat
until looks airy and nearly white, add
sifted flour until thoroughly blended,
batter looks like whipped butter. Chill
dough in bowl for at least 1 hr or until firm
With floured palms shape into 60 1" balls,
place 2" apart on buttered cookie sheet,
put nuts on top. Bake at 325. baked when
narrow golden rimat edge.
Mrs. Bert Shobbrook
Londesboro
ANNIE'S SQUARES
1/2 cup butter
2 pkgs butterscotch chips
1 cup peanut butter
1 cup dessciated coconut
1 cup walnuts
2 cups small marshmallows
Melt butter, butterscotch chips and
peanut butter in the top of a double boiler,
Remove from heat. Add (coconut walnuts,
marshmallows. Pat into a buttered 8x8 pan
and place in refrigerator until set. Remove
block from pan, cut into 4 and freeze each
square in a separate, freezer bag. To
serve: Remove square from bag. Cut each
square into 9 pieces.
Helen Nott
Seaforth
COMMANDOES [LIKE SHORTBREAD]
1/2 cup butter
% cup brown sugar
1 egg yolk beaten
1 tsp baking powder
1/2 tsp salt
1 cup all purpose flour
Cream butter and sugar, add beaten egg
yolk. Sift baking power, salt and flour. Mix
all well and put through a cookie press and
add a cut cherry or nut on top or make in
round button shape with a piece of
coloured gum drop on top.
Mrs. Lawrence Plaetzer
Auburn
UNBAKED COOKIES
2 cups white sugar
1/2 cup butter
1/2 cup milk
1 tsp. vanilla
Let mixture come to a foaming boil.
Remove from stove and add 3 cups rolled
oats, S level tablespoons cocoa, 1 cup
shredded coconut. Stir together and drop
by teaspoons on ungreased cookie sheet.
But do not bake. Eat when firm.
Lori Consitt
RR 1 Varna
CHERRY COOKIES
1/3 cup soft butter
1 teaspoon orange juice
11/2 cups dessivited coconut
13/4 cups icing sugar
31/2 ozs. well drained marachino cherries
1 cup fine graham wafer crumbs
Method
Cream butter; add icing sugar and
orange juice. Mix in coconut . This will be
soft. Wrap a small portion of mixture
around a whole cherry. Roll in graham
wafer crumbs and chill in refrigerator.
Laurene Regele
RR 1 Dublin
BUTTERSCOTCH COOKIES
1/2 cup butter or shortening
11/2 cups brown sugar
2 eggs unbeaten
1 tsp vanilla
31/2 cups sifted all-purpose flour
or 4 cups sifted pastry flour
1 tsp salt
1/2 tsp cream of tarter
1 tsp. baking soda
1 cup walnuts, finely chopped (optional)
Cream butter. Add sugar gradually.
Beat Well. Add eggs and vanilla. Beat, sift
dry ingredients. Add to creamed mixture.
Mix well. Add nuts. Cover and chill, Form
dough into 2" roll, wrap well in wax paper.
Leave overnight in cold place. Cut with
sharp knife in 1/8" slices. Bake on greased
baking sheet in moderate oven 375. for 10
mins. When cold, store in tightly covered
tin. Yields 5 doz cookies.
Mrs. Cathy Wammes
RR Clinton
HERMITS
% cup butter
1 cup brown sugar
1 egg
1/2 tsp. baking soda
2 tbsp. warm tea
12/3 cups all purpose flour
1/2 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
1-11/2 cups chopped raisins
1/2 c4p chopped nuts
Cream butter and sugar. Add eggs and
soda dissolved in tea. Sift flour, salt,
nutmeg and cinnamon together. Stir into
creamed mixture. Add raisins and nuts.
Drop by teaspoon 2" apart on greased
cooky sheet. Bake at 375° for 8-10 minutes.
NEW YORK SPECIALS
% cup margarine
% cup white sugar
1/2 cup cocoa
1 teaspoon vanilla
1 egg
2 cups graham wafers
1 cup cocoanut
1/2 cup walnuts
Put this in 9" square pan.
Cream:
% cup butter
2 tablespoons vanilla instant pudding mix
3 tablespoons milk
2 cups icing sugar
Spread over crumb mixture and chill.
Melt 2 semi-sweet chocolate squares & 1
tbsp. butter.
Spread on chilled mixture. Chill. Cut into
bars.
Veronica Price
101 Easson Street
Stratford
CHRISTMAS FRUIT BARS
1/2 cup butter
% cup white sugar
3 tbsp. frozen orange juice concentrate
1 tsp. vanilla
1 egg
11/4 cups sifted all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
2/3 cup mixed fruit or 8 oz. glace cherries
(cut in halves)
3/4 cup raisins
1/2 cup nuts if desired.
Creani butter and sugar; add juice,
vanilla, and egg. Stir in sifted dry
ingredients, add fruit and mix well.
Spread in a greased 9" x 7" pan. Bake at
350° about 20 min. (18-25 min.) When cool,
frost with Orange Frosting.
ORANGE FROSTING
2 tbsp. butter
1 cup icing sugar
2 to 3 tbsp. frozen orange juice concentrate
Arlyn Montgomery
R.R. #1, Belgrave
Christmas Cookbook Page 39