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LONDON
CHABLIS
DRY WHITE WINE
Chipits Granola Aars
1/3 c. margarine
1 c. lightly packed brown sugar
1 e
1 tsp vanilla
1 1/3 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinammon
1/4 c. milk
c. granola-type cereal
2 c. (12 oz, pkg.) semi-sweet chocolate chips
Cream margarine with sugar, Beat in egg and vanilla,
combine flour, baking soda, salt and Cinamrrion. Add
dry ingredients alternately with milk to creamed mix-
ture. Stir in granola And chipits, Spread batter evenly
in a well-greased 15x10 inch jelly roll pan, Bake at 350
degrees for 18 to 20 minutes. Cool. Cut into bars.
Makes one 15 x 10 inch pan.
Patricia Muir
Lakeside
Peanut Buck-A-Roos •
WM. ViN 01.4KM
24,...c•
1 c. shortening
1 c. white sugar
1 c. brown sugar
2 eggs
2 c. sifted flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. baking powder
2 c. oatmeal
1 tsp. vanilla,
1 c. salted peanuts
Cream shortening and sugars. Add eggs. Mix well. Sift
in dry ingredients and add to greased mixture. Add
vanilla, fold in oatmeal and peanuts. Form into walnut
sized balls. Place on greased cookie sheet and pdt
down. Bake at 375 deg. for 10 min. or 350. deg. for 10-20
min.
Pauline Regier
R.R. 3 Zurich
Honey Bars
London's Master Vintners have produced
London, Chablis. Truly a unique, dry,
straw coloured Table Wine. Its pleas-
ing bouquet and appealing taste should
delight you. Excellent uiith seafood ,/
..Serve Cold. ' 4
Today,
Try
3 eggs
I/2 c. liquid honey
1 c. whole wheat flour
1/2 c. wheat germ "
1 tsp. baking powder
1/4 tsp. salt
2 c. chopped dates
1 'c. chopped walnuts
1 tsp, vanilla
LONDON WINERY LIMITED
LONDON ONTARIO CANADA
Heat oven to 350 degrees. Grease a 15x10x1 inch jelly
roll pan. Beat eggs, then beat in honey. Mix flour,
wheat germ, baking powder and salt with a fork and
stir int() egg mixture. Stir in dates, nuts and vanilla.
Spread in prepared pan. Bake until lightly browned
and top springS back when touched lightly in centre,
about 20 min. Cool and cut in 3x1 inch fingers. Store in
tight tin.
Dorothy Patterson
St. Marys
Page 58