HomeMy WebLinkAboutThe Citizen, 1990-11-21, Page 49Sweet Delights
CHRISTMAS ALMOND
SQUARES
Mix together and let the filling
stand in your refrigerator for 24
hours.
11/2 cups white sugar
11/2 cups ground almonds
2 eggs
1 grated lemon peeling
Next Day: Prepare one package of
flaky pie crust. Prepare as direc
tions. Divide your dough in half.
Roll one half of the dough to fit the
bottom of an 8 x 8 pan.
Take your filling and stir a couple
of times and spread evenly over the
dough in your pan. Roll out the
remaining dough to the size of your
pan and place on top of your filling.
Take one beaten egg and brush
some egg on top of pie crust.
Bake in preheated oven at 300
degrees for 20 to 30 minutes. Cool
and cut into squares.
Janet Peters
RR 2, Clinton.
ORNAMENT COOKIES
1 V2 cups flour
1/3 cups cocoa
1/2 tsp. baking powder
118 tsp. salt
112 cup butter
3/4 cup sugar
1 egg
3/4 tsp. peppermint
1 tbsp, milk
Sift flour, cocoa, baking powder
and salt in a large bowl. Cream
butter, sugar and egg. Add % tsp.
peppermint and milk, beat until
light. Add sifted ingredients. Divide
dough into quarters, wrap in plastic
and chill three hours.
Preheat oven to 325 degrees.
Roll dough 1/4 at a time, cut with
cookie cutters, make hole in one end
of cookie to hang on tree. Bake 8 -
10 minutes.
ICING
In small mixing bowl combine:
21/2 cups icing sugar
2 eggs whites
114 tsp. peppermint
Beat on high until very stiff.
Decorate cooled cookies.
JIMMY CARTER CAKE
2/3 cup dry roasted peanuts,
chopped
1 cup flour
114 cup butter
113 cup peanut butter
1 cup icing sugar
8 oz. cream cheese
1 cup cool whip
1 small instant chocolate pudding
1 small instant vanilla pudding
2% cups milk
1ST LAYER - crust. Mix together
first three ingredients. Press into
bottom of a 13 x 9” pan. Bake 20
minutes at 350°F. Cool thoroughly.
2ND LAYER - Blend next four
ingredients and carefully spread
over crust.
3RD LAYER - Blend milk with
puddings, pour over second and
layer and let set.
4TH LAYER - Top with cool whip.
Garnish with a few crushed peanuts
and grated chocolate.
Serves 15.
Karen Bowles
RR 3, Brussels.
CREAMY OVERSEAS FUDGE
This recipe was packed in many
boxes, sent overseas in the second
world war. I got it from a Kitchener
lady.
1 cup white sugar
1 cup brown sugar
114 cup corn syrup
1/2 cup whole milk or (undiluted
Carnation milk)
112 tsp. salt
2-4 tbsp, butter
112 cup chopped nuts
If you prefer chocolate fudge you
can add:
2 tbsp, cocoa or 2 oz. chocolate
1 tsp. vanilla
Combine sugars, syrup, milk, salt
and chocolate [if used] in deep pan -
put on heat - stir constantly until
sugar melts. Boil gently until soft
ball stage [234 F.] about 15 minutes
- add butter, boil 1 minute longer.
Take from stove - let stand about
5 minutes - add vanilla and nuts,
beat until creamy - like honey, pour
into buttered pan, very good.
Mrs. John McEwing
RR 1, Blyth.
RUTH’S GUMDROP CAKE
1 cup shortening
1 cup brown sugar
4 eggs
1 teaspoon salt
1 teaspoon baking powder
2 cups flour
Put some flour with:
mixed peel, cherries and almonds
2 lbs. white raisins
can crushed pineapple and juice
1 teaspoon almond flavouring
1 lb. cut'up gumdrops (omit black)
Bake at 275 degrees for about two
hours.
Betty McCall
Walton.
CHRISTMAS TORTE
1 cup flour
1 teaspoon baking powder
114 teaspoon salt
3 eggs
1 cup sugar
1/2 teaspoon almond extract
6 tablespoons hot milk
11/2 cups cold milk
112 teaspoon almond extract
1 pkg. (4 oz.) vanilla instant
pudding
1 can (19 oz.) pineapple tidbits,
drained
112 cup maraschino cherries, cut
1/2 pint whipping cream, whipped
Line 8x2 inch round pan with
wax paper. Do not grease. Mix
flour, baking powder and salt. Beat
eggs until light and fluffy. Add
almond extract. Fold dry ingredi
ents 1/4 at a time into egg mixture.
Add hot milk at once and mix
quickly. Spread evenly in pan. Bake
at 375 degrees for 30 minutes.
Split cake into three layers.
Prepare pudding with cold milk and
almond extract. Let stand five
minutes. Add drained pineapple
and cherries. Fold 1/2 cup whipped
cream into mixture. Spread be
tween layers. Frost cake with
remaining whipped cream. Decor
ate with shaved chocolate and
cherries. Chill before serving.
Betty McCall
Walton.
UNBAKED CHOCOLATE
COOKIES
2 cups white sugar
112 cup butter
Boil for 5 minutes. Add:
3 cups fine oatmeal
112 cup milk
1 tsp. vanilla
1/2 cup cocoa
1 cup shredded coconut (optional)
Drop on waxed paper to cool.
Charlene Hulzebos
MAGIC FRENCH FUDGE
[makes about 1 % pounds]
3 cups (one 500 g. pkg.) semi-sweet
chocolate chips
1 can eagle brand milk
11/2 tsp. vanilla extract
1/2 cup chopped nuts, optional
In top of double boiler, melt
chocolate over boiling water, stirr
ing occasionally. Remove from heat;
stir in Eagle Brand milk, vanilla and
nuts. Spread mixture evenly into
waxed-paper lined 8x8 inch baking
pan. Chill 2 hours or until firm.
Turn onto cutting board, peel off
paper and cut into squares. Tightly
cover any left overs.
Jason C. Hulzebos
Blyth.
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