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Squares
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Ron's
Health Centre
• Lemon - Coconut Squares
Cream 1/2 cup butter and )14 cup icing sugar until fluffy.
Add 1 cup flour (all-purpose), and mix well. Press
mixture over bottom of an 8" square pan, Bake at 350
deg. for 18-20 minutes. Remove from oven.
Meanwhile, beat 2 eggs until thick And then gradually
beat in 1/2 cup white sugar. Blend in 1 envelope of
lemon pie filling and 1 tsp. baking powder. Fold in 1
cup chopped dates and 1 1/3 cups coconut. Spread this
mixture over the hot baked crust, Bake at 350 deg. for
approx. 25-30 minutes, Cool .1 cut into squares.
Marg Prout
Kirkton
No Bake Squares
2 pkg. butterscotch chipits (6 oz. each)
1/2 c. butter or margarine
1 c. peanut butter
1 pkg, coloured marshmallows (small). Melt chips,
butter and peanut butter until smooth. Cool slightly.
Stir in the marshmallows. Pour into a lightly buttered
cake pan. cool and cut into squares.
Mrs. Joan Oke
Exeter
Rhubarb Crunch
1/2 c. melted butter. 4 c. chopped rhubarb
1 c. sifted flour 3/4 c. sugar (white)
3/4 c. quick cooking rolled oats 2 tbsp. cornstarch
3/4 c. brown sugar 1 c. boiling water
1 tsp. cinnamon 1 tsp. vanilla
1/2 tsp. salt
Melt butter in saucepan. Cool a little. Work in flour,
oats, brown sugar, salt and cinnamon until crumbly.
Press half of mixture into 8" or 9" square baking dish.
Cover with rhubarb. In small saucepan mix together
dry the granulated sugar and cornstarch, then stir in
boiling water and cook, stirring until thick. Remove
from heat and add vanilla, Pour evenly over rhubarb.
Sprinkle the rest of crumble mixture over the top and
bake 325 deg, for .60 min.
Variations: 3 c. rhubarb and 1 cup chopped orange or
2 .c. rhubarb and 2 c. strawberries.
Mrs. Ken Oke
RR 3 Exeter, Ont.
Frozen Cream Squares
First Part: 1/2, cup shortening
2 tbsp. brown sugar
1 cup sifted all purpose flOur
Second part: 1/2 cup butter
1/2 cup sifted icing sugar
1 small egg beaten
Third Part: 1- 20 oz. can crushed pineapple
Fourth part: 1 cup whipping cream
2 tbsp. icing sugar
1 tsp. vanilla
Method: Cream shortening, bro .vn sugar and flour
together. Put in 9 x 9 x 2" pan. Bake in slow oven at 325
deg. for 15 min. Cool. Cream butter, icing sugar and
egg. Spread over first mixture. Spread crushed, drain-
ed pineapple over this. Whip the cream. Add icing
sugar and vanilla. Put in frozen compartment. Leave
until frozen. Cut in squares and serve.
Marion E. Dykeman
Denfield, Ontario
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