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The Citizen, 1990-11-21, Page 48Swee.’t Delights CHRISTMAS COOKIES 1 cup peanut butter 1 pkg. butterscotch chips 112 cun butter 1 cup coloured miniature marshmallows 1 cup coconut Melt peanut butter, chips and butter. Remove from heat. Add marshmallows and coconut. Mix together well and put in greased 8 x 8 pan. Cool and cut in squares. Dorothy Mayburry Listowel MIDNIGHT MINTS 3/4 cup coconut 5 tbsp, cocoa 112 cup margarine 1 % cup graham crumbs 113 cup margarine 2 cups icing sugar semi-sweet chocolate chips 3 tbsp, milk 1 egg, beaten 1 /4 cup white sugar 112 cup chopped walnuts 1 tsp. peppermint flavouring green food colouring Bottom Layer - Combine first amount of butter, sugar and cocoa in saucepan. Bring slowly to a boil, stir in egg to thicken. Remove from heat. Stir in crumbs, nuts and coconut. Pack very firmly in greased 9x9 pan. Second Layer - Combine second amount of butter, milk, flavouring and icing sugar in bowl. Beat together well. Tint a pretty green. Spread over first layer. Third Layer - Melt chips and third amount of butter in saucepan over low heat or hot water. Spread over second layer. Chill and store cover­ ed in refrigerator. This will keep well and will also freeze well. Mrs. Gerald Mayburry Listowel. SKUNKS Layer 1 1 /2 cups butter 5 tbsp, cocoa 2 cups graham crumbs 1 cup coconut 1 tsp. vanilla 112 cup chopped nuts Layer 2 112 cups margarine 3 tbsp, milk 3 tbsp, instant vanilla pudding Layer 3 4 squares semi-sweet chocolate 1 tbsp, butter. Page 20 In double boiler melt chocolate, butter, sugar, and vanilla until well blended. Add beaten egg. Cook until it thickens. Add crumbs, nuts and coconut. Mix well, using fin­ gers spread in 9 x 9 pan. Cream butter and add instant vanilla pudding and milk. Spread on top of first layer. Melt semi-sweet choco­ late and butter. Spread on top. Chill until nearly firm and cut in squares. Mrs. Gerald Mayburry Listowel. XMAS MARSHMALLOW LOG 15 graham wafers 112 cup walnuts 1/2 tin condensed milk 40 coloured miniature marsh­ mallows 1 /4 cup cherries 2 squares chocolate Mix together and roll in coconut or wafers. Mrs. Gerald Mayburry Listowel. BASIC CHRISTMAS COOKIE DOUGH Yield about 16 dozen, depending on size of cookies. 2 cups Crisco 3 cups white sugar 4 eggs 114 cup milk 4 tsp. vanilla 5 cups sifted flour 1 tsp. baking powder 1 tsp. salt Mix sugar and eggs thoroughly. Stir in milk and vanilla. Silt dry ingredients together, sift into mix­ ture and mix well. Chill the dough. Roll only part of it at a time. Use Christmas cookie cutters and roll 1/8 inch thick. Bake a 375 degrees F. until light brown on edges. Can be iced as desired. Can also use some for drop cookies to some dough not chilled add 20 cherries quartered and 1/2 cup coarsely cut nut meats. Drop on cookie sheet, top with half cherry. Bake 8 to 10 minutes. Date Wrap-ups - use some of the unchilled dough and wrap around a pitted date. Bake 10 minutes, cool sprinkle with confectioner’s sugar. Crescents - add coconut to part of dough. Shape into 11/4” crescents. Chill. Bake 8 minutes, ice and trim with tinted coconut. Sometimes I use only half this recipe, as it is a large batch. Store in cool place, tightly covered. Mary Walden Blyth. CHRISTMAS SQUARES 1 cup peanut butter 1 package butterscotch chips 112 cup butter 1 cup coloured miniature marsh­ mallows 1 cup coconut Melt peanut butter, chips and butter. Remove from heat. Add marshmallows and coconut. Mix together well. Put into greased 9x9 pan. Cool and cut in squares. Mrs. Gerald Mayburry Listowel. CHOCOLATE LOGS 112 cup butter 1 cup peanut butter 1 cup icing sugar 1 cup coconut 114 cup chopped nuts 2 cups Rice Krispies Mix together and shape into logs. Chill for one hour. Melt one package of chocolate chips with 1/4 block of parawax. Dip logs and drain on wax paper. Mrs. Gerald Mayburry Listowel. CHRISTMAS COOKIES 1 cup soft butter 3/4 cup brown sugar 112 tsp vanilla 118 tsp. salt 11/2 cups bread flour 1 cup sliced almonds 1/2 cup each red & green cherries, chopped Cream butter. Add sugar and add vanilall, salt and flour, then nuts and cherries and form into rolls and leave in fridge overnight. Then slice and bake on greased baking sheet in oven at 375 degrees for 10 minutes. Mrs. Gerald Mayburry Listowel. MOTHER’S LEMON COOKIES [1920] 11/2 cups butter 11/2 cups sugar - mix white and brown 3 eggs 3 tabelspoons sour cream 1 teaspoon soda 4 cups flour 1 teaspoon baking powder 11/2 tablespoons lemon extract 112 teaspoon salt. Mix well. Roll. Cut in squares or just drop on greased pan. Bake at 300 degrees for 10 minutes. Isobel Garniss Wingham.