HomeMy WebLinkAboutThe Citizen, 1990-11-21, Page 43Sweet Delights
GUMDROP CAKE
Mix in order given:
2 eggs
1 cup white sugar
3/4 cup butter
Beat together and add:
1 cup milk
1 lbs. gumdrops (cut up)
1 lb. golden raisins
21/2 cups all-purpose flour
1 /4 tsp. soda
1/4 tsp. almond extract
1 /4 tsp. lemon extract
Mix well together, put in wax
paper-lined long loaf pan. Bake in
slow oven 325 degrees for approx,
two hours.
Amy McCrea
Blyth.
CHRISTMAS CAKE [LIGHT]
1 lb. raisins
1/2 lb. each red & green glazed
cherries
2/3 cup mixed peel or fruit
1 - 16 oz. can crushed pineapple
1 /4 cup flour
3/4 cup butter
3 eggs
2 tsp. baking powder
1 cup white sugar
21/4 cup flour
1 tsp. salt & few nuts if desired
Combine raisins, cherries, peel
and pineapple. Let stand overnight.
In morning dust with 1/4 cup flour
and cream butter and gradually add
sugar, then eggs one at a time. Beat
thoroughly.
Sift 21/2 cups flour, baking pow
der and salt together. Add in small
amount? to butter mixture. Turn
into heavily greased paper lined
pans.
Baked in oven 300 degrees for 21/2
- 3 hours. Makes 2 loaves.
Marg. Siertsema
Auburn
GUMDROP LOAF
1 lbs. white raisins
1 lb. red & green cherries
(bottle or glaze)
2/3 cup mixed fruit
1/2 lb. gumdrops, cut up
20 oz. can crushed pineapple and
juice
1 /4 cup flour over fruit and let stand
10 minutes
Batter:
3/4 cup butter
3 eggs
2 tsps, baking powder
2 Vz - 3 cups all-purpose flour
1 tsp. salt
1 cup white sugar
Bake at 275 degrees for three
hours in square pan or three loaf
pans.
Dorothy Mayburry
Listowel.
PEANUT BRITTLE
2 cups white sugar
1 cup white syrup
112 cup water
3 cups raw peanuts
1 tsp. butter, melted
1 tsp. soda
1 tsp. vanilla
Combine sugar, syrup and water.
Cook to soft-ball stage [236 degrees]
Add peanuts and melted butter and
continue cooking until syrup is a
golden brown, 290 degrees.
Stir during last few minutes of
cooking. Remove from heat and add
soda and vanilla. Stir until mixture
thickens. Pour onto buttered tins
and break into pieces when cold.
Jo Landon
Blyth.
CHOCOLATE MICE UNBAKED
1 cup peanut butter
114 cup butter
2 cups Rice Krispies
1 cup icing sugar
1 cup coconut
11/4 cup chopped nuts
Mix together. Over low heat melt
one package of chocolate chips and
1/4 bar paraffin wax. Form first
mixture in balls and roll in choco
late.
Dorothy Mayburry
Listowel.
SCOTCH SHORTBREAD
1 lb. butter
4 cups stirred, but not sifted
all-purpose flour
3/4 cup unsifted icing sugar
Beat these three ingredients until
of rolling out consistency.
Do not overbeat or it will be too
soft to handle.
Roll out 1/4” thickness on lightly
floured board.
Cut with lightly floured cutters.
Makes approx. 50-2 3/8” short
bread.
Bake at 325 degrees on unbuffer
ed baking sheets about 20 minutes.
Remove as soon as they are tinged
with gold. They should not be
browned at all.
Amy McCrea
Blyth.
GENERAL
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