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HomeMy WebLinkAboutThe Citizen, 1990-11-21, Page 44microwave peanut brittle [Power level high 10] 1 cup sugar 1 /2 cup white corn syrup In large bowl, stir together and micro at high for four minutes, then add 1 cup peanuts and stir. Micro at high for 3 - 5 minutes until light brown. Add 1 tsp. butter and 1 tsp. vanilla and blend well. Micro at high for 1 - 2 minutes. Peanuts will be light brown and syrup very hot. Add 1 tsp. baking soda, stir well. Mixture will be foamy. Pour onto lightly greased cookie sheet. Let cool for 1/2 hour. Break into pieces. Marg Siertsema Auburn. SNOWBALLS [unbaked] 1 cup peanut butter 1 cup icing sugar 1 cup Rice Krispies 1 tsp. butter 1 /2 cup chopped nuts Cream together peanut butter, icing sugar and butter until smooth Add Rice Krispies and walnuts and shape into 1” balls. Mix up a thin icing sugar and water mixture and dip balls into it. Then roll them into coconut. Place on cookie sheet. May be frozen or serve at once. Marg Siertsema Auburn. MAPLE WALNUT SQUARES Base: 1 cup all-purpose flour 114 cup brown sugar 112 cup butter Topping: 2/3 cup brown sugar 1 cup maple syrup 2 eggs beaten 114 cup softened butter 114 tsp. salt 2/3 cup chopped walnuts 112 tsp. vanilla 21/2 tbsp, all-purpose flour Preheat oven to 300 degrees F. Rub flour, sugar and butter together. Press firmly into a 7” x 11” pan. Bake for 10 minutes. Combine sugar and syrup - simmer for 5 minutes on low heat. Cool slightly. Pour over beaten eggs, stirring well. Stir in remaining ingredients. Spread over partially baked dough. Bake approximately 30 minutes or until center puffs up. Cool and cut into squares. Baked just right, they’re nice and gooey and delicious! Pauleen Kerkhof Brussels. Page 16 SNOWBALLS Cream together: 1 cup peanut butter 1 cup icing sugar 1 tbsp, 'butter Add: 1 cup rice cereal 112 cup chopped nuts Roll immediately into fine coco­ nut and place on waxed paper on a cookie sheet or tray. Put in refriger­ ator until firm. Sheron Stadelmann Blyth CHRISTMAS CHERRY DROPS 112 cup coconut 3/4 to 1 cup icing sugar 112 cup butter 1 tbsp, canned milk Almond Extract to taste Mix all the above ingredients together and form dough around maraschino cherries for round ball or leave a portion of the cherry showing at the top of ball. Refriger­ ate. Sheron Stadelmann Blyth. RASPBERRY DELIGHT 11/4 cups graham wafers 112 cup icing sugar 114 cup melted butter Mix and pat in 8 x 8 pan. Reserve 1/4 cup for topping. Dissolve 1 pkg. raspberry jello and one cup hot water. Add 1 pkg. frozen raspberries, stir until set, pour over crust. Melt 20 marshmallows in double boiler with 1/2 cup milk. Cool. Fold in 1/2 pint whipping cream, whipp­ ed, or 1 pkg. dream whip. Pour over raspberry mixture in pan and sprinkle with remaining crumbs. * Mary Walden Blyth. ~ ’ - - MARSHMALLOW DELIGHT 30 graham wafers (single, rolled) 26 marshmallows 1 small pkg. red & green glazed cherries When the stove won't cook...When the microwave won't cook...When the washer won't wash.. When the dishes don't wash... CALL THE EXPERTS FOR YOUR APPLIANCE REPAIRS... NEW & USED PARTS AVAILABLE [5191887-9287 '<£, R.R. 3, Brussels stydiance. ^tcC. Your Authorized Cameo Service Depot •Beaumark »Hot Point • General Electric *McClary •Moffat 1 tin sweetened condensed milk dessicated coconut Cut marshmallows into quarters. Combine with rolled graham wafers, condensed milk and halved cherries. Line 9x9” pan with coconut. Press in above mixture and sprinkle with more coconut. Press down with a fork. Chill thoroughly before cutting into squares. Betty McCall Walton. CHERRY FRUITCAKE 11/2 cups all-purpose flour 11/2 cups sugar 1 teaspoon baking powder 1 teaspoon salt 2 pkg. (71/4 oz. ea.) pitted dates 1 pound diced candied pineapple 4 cups red maraschino cherries 51/2 cups pecan halves 6 eggs 113 cup dark rum 1/2 cup light corn syrup Grease 2 - 9 x 5 x 3 inch loaf pans. Line with foil and grease again. Sift flour, sugar, baking powder and salt. Add to fruit. Toss ’til well coated. Beat eggs and rum, pour over fruit mixture, toss till well mixed. Pour into prepared pans, pack tightly. Bake in 300 degree oven for 1 % hours. Cool in pan 15 minutes, remove from pans. Brush with corn syrup. Cool thoroughly. Diane Radford Blyth. CHERRY BALLS 112 cup butter 11/2 cups icing sugar 11/2 cups desicated coconut 1 tsp. almond flavour Cream together. Drain 12 oz. bottle cherries [well]. Make a small ball around cherry. Roll in graham wafer crumbs. Chill. Mary Walden Blyth.