The Brussels Post, 1979-11-15, Page 46SCHOLARSHIP RECIPE [a school girl]
21/4 cup all purpose flour
% cup shortening or margarine
1 cup granulated sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
4 tbsp. milk
1 cup chopped dates
'/3 cup chopped cherries
1 tsp. vanilla
21/2 cup corn flakes
Sift flour, baking powder, baking soda
and salt. Cream shortening and sugar well.
Add eggs, milk, and vanilla, beat
thoroughly, Blend in dry ingredients
gradually; Add cherries and dates, mix
well. Shape 1 tsp. dough into a ball, roll
incrushed corn flakes. Place 1/4 maraschino
cherry on top (two colours used if possible).
Baked on greased pan at 375 degrees for 10
to 12 minutes.
Mary Haugh
Brucefield
QUICK BROWNIES
% cup butter
2 squares (2 oz.) unsweetened chocolate
1 cup granulated sugar
2 eggs, well beaten
'/2 tsp. vanilla
3/4 cup all purpose flour
1/4 tsp. salt
1/2 cup chopped walnuts.
Place butter and chocolate in saucepan
over low heat. Melt together over low heat,
stirring constantly until smooth. Remove
from heat; stir in sugar, eggs, vanilla,
flour, salt and then nuts. Pour batter into a
greased and floured 8 inch square pan.
Bake at 350® F for 25 to 30 minutes, until
firm and brownie begins to pull away from
pan. Cool. Cut into 2 inch squares. Make
16 brownies. These squares are like a
confection, thCy need no frosting.
Mrs. John Oke
BUTTER TART PAN SQUARES
% cup soft butter or margarine
1 cup sifted all purpose flour
2 tbsp sugar (white or brown)
2 eggs beaten
1 VI cups brown sugar
3 tbsp flour
1 tsp baking powder
1 tsp vanilla
1/4 cup chopped walnuts
1/4 cup raisins.
Cream butter and add 1 cup flour and 2
tbsp sugar, with floured fingers press the
mixture smoothly into an ungreased 9x9
pan. Bake at 350• for 15 minutes.
Meanwhile mix remaining ingredients
together, pour and spread this mixture
over partially baked layer. Return to oven
and bake 20 to 30 minutes or until golden
brown, allow to cool before cutting.
Mrs. Wm Harman
RR5 Brussels
POLKA DATE SQUARES
1 cup cut up dates
1 cup hot water
1 tsp. soda
Mix the above together.
Beat the following until creamy:
1 cup soft butter or margarine
1% cups white sugar
2 eggs (beat in one at a time)
Sift 1 3/4 cups all purpose flour and beat
into mixture 1 tsp. vanilla. Add a few
butterscotch chipits about '4 cup and %
cup walnuts (chopped). Sprinkle 1/2 cup
butterscotch chipits on top of cake batter.
Bake at 325° for 30 minutes in 6 x 10 or 8
x 8" pan.
Mrs. Lewis Stonehouse
Belgrave
Pane 44 Christmas cookbook
MARSHMALLOW DREAM SQUARES
Base:
3/4 cup soft butter
1/3 cup lightly packed light brown sugar
11/2 cups sifted all-purpose flour
Topping:
2 envelopes (2 tbsp.) unflavored gelatin
1/2 cup cold water
2 cups granulated sugar
'/2 cup warm water
1 cup chopped red or green maraschino
cherries (or 1/2 cup each chopped
cherries and mixed peel)
1/2 cup chopped almonds, blanched or
unblanched
1 tsp. almond flavoring
10 or 12 drops red food coloring
To Make Base:
Cream butter, blend in brown sugar.
Add flour and combine well. Press dough
evenly into a 9 x 12" pan; prick well 'with: a
fork. Bake at 325 degrees for 30 minutes,
or until golden. Cool.
To Make Topping:
Soften gelatin in cold water. Combine
sugar and warm water in saucepan; bring
to boil and boil two minutes. Remove from
heat. Stir softened gelatin into hot syrup.
Beat with rotary beater or electric mixer
until very stiff. Add cherries (or cherries
and peel), almonds, flavoring and coloring
to tint a delicate pink. Pour over baked
shortbread layer. Allow to cool for several
hours until surface gloss disappears. Cut
into one inch squares. Use within 2 or 3
days or can be frozen.
Mrs. John Oke
R.R. 3 Exeter
NANAINIO SQUARES
Part 1: In top of double boiler over low heat
put:
'A cup butter
1/2 cup white sugar
2 eggs
Beat altogether well.
Then cook until slightly thickened
Remove from heat
Add: 2 cups crushed graham wafers
1 cup dessicated coconut
cup chopped nuts - optional
Part 2: 2 cups icing sugar
2 tbsp. instant vanilla pudding
'A cup soft butter
About 'A cup milk. Mix well and spread on
top of 1st mixture.
Part 3: 2 tsp. Brown Sugar
I tsp cocoa
A little hot water to dissolve and easy to •
spread. Dribble on top of 2nd part.
PEPPERMINT MARSHMALLOW
SQUARES
1/2 cup butter
% cup brown sugar
1/4 cup cocoa
1 egg beaten
1 tsp vanilla
21/2 cups vanilla wafter crumbs or graham
wafer crumbs.
Melt butter, add sugar, cocoa and egg.
Cook, stirring constantly until boiling, then
turn heat down and boil gently 1 minute.
Remove from heat, add crumbs and
vanilla. Turn into buttered pan, pat firmly
and chill.
TOPPING
1 cup white sugar
1 envelope unflavoured gelatin
tsp salt
1 cup cold water
1 cup sifted icing sugar
Green or red fruit colouring
1/4 tsp. peppermint extract or to taste.
1 tablespoon chocolate chips
'A teaspoon butter.
Combine sugar, gelatin, and salt in
saucepan. Stir in water. Bring to boil and
boil gently 10 minutes. Turn into bowl.
Cool. DO NOT CHILL Add icing sugar,
colouring and peppermint and beat with
mixer until very thick. like a soft
marshmallow. It will take about 5 minutes
at high speed. Pour over base mixture.
Combin e chips and butter and set in hot
water. Melt. Drizzle from tip of spoon in
rows about an inch apart. Draw a k ,nife '
back and forth to make a pattern. Chill
until firm. Cut in squares to serve.
Frances McKnight
RR 1 Cambridge