HomeMy WebLinkAboutThe Citizen, 1990-11-21, Page 51Sweet Delights
HOT FRUIT COMPOTE
Drain and arrange in 13 x 9 x 2”
baking dish with cherries in hollows
1 can (20 oz.) pineapple chunks
1 can (16 oz.) peach halves
1 can (16 oz.) pear halves
1 can (16 oz.) apricot halves
1 jar maraschino cherries
Make sauce:
113 cup sugar
2 tbsp, cornstarch
114 tsp. salt
112 cup light corn syrup
1 cup orange juice
2 tbsp, orange rind
Heat to a boil, remove and pour
sauce over fruit compote.
Bake at 350 degrees for 30
minutes. Yield - 12 servings.
Amy McCrea
Blyth.
MATRIMONIAL CAKE
1 cup brown sugar
1 % cup oatmeal
11/2 cup flour
3/4 cup butter
1 tsp. baking soda
114 tsp. salt
Crumble. Divide in half. Pat out
half in bottom of greased 9x9 pan.
Spread date filling - cooled - over
crumbs. Cover with remaining
crumbs. Bake until brown.
Date Filling:
3/4 lbs. dates, cut up fine
112 cup water
Cook unitl tender. Add:
114 to 112 cup brown sugar
1 tsp. vanilla
pinch of salt and baking soda
Jo Landon
Blyth.
CARROT PUDDING
1 cup white sugar
1 cup raisins
1 cup currants
1 cup potatoes
1 cup carrots
1 tsp. salt
2 tsp. baking soda
11/2 cup bread flour
1 cup suet
Dissolve soda in a little water.
Bake at 325 degrees for 60 minutes.
Mrs. Gerald Mayburry
Listowel.
GUMDROP CAKE
1 lb. sultana raisins
2/3 lbs. mixed peel
112 lbs. gumdrops
1/2 lbs. green and red cherries
114 cup flour over fruit and let stand
Beat 3/4 cup butter and add 1 cup
white sugar. Add 3 eggs and beat.
Add 20 oz. can crushed pineapple.
Mix in 21/2 cups all-purpose flour, 2
tsp. baking powder and 1 tsp. salt.
Mix in fruit.
Bake 3 hours at 250 degrees in a
large Christmas cake pan.
Dona Knight
Brussels
BRENDA’S CARROT CAKE
2 cup flour
2 tsp. baking soda
11/2 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
2 cups white sugar
11/2 cup mazola oil
4 eggs
2 cups grated carrots
11/4 cup drained crushed pineapple
1 cup chopped walnuts
Measure dry ingredients in bowl.
Beat eggs, add oil and sugar. Beat.
Add pineapple and carrots. Add dry
ingredients and nuts. Mix well and
put in greased 9” x 13” pan. Bake
350 degrees for 35 to 45 minutes.
Frosting:
1 - 4 oz. pkg. cream cheese
112 cup butter
2 cup icing sugar
1 tsp. vanilla
Beat with beater and ice.
Brenda Wheeler
Brussels.
CHERRY SURPRISE COOKIES
1 /2 cup soft butter
31/2 oz. jar cherries, drained
11/2 cups dessicated coconut
1% cups icing sugar
1 cup graham crumbs
1 tsp. orange juice
Cream butter, sugar, juice and
coconut. Wrap around cherries and
roll in wafer crumbs.
Dorothy Mayburry
Listowel.
CHOCOLATE BALLS
1 cup eagle brand milk
1 package chocolate chips
11/2 cup graham crumbs
1/2 cup chopped walnuts
Put condensed milk and chips in
top of double boiler for 5 minutes
and cook. Add crumbs and nuts.
Form into balls and roll in coconut.
Dorothy Mayburry
Listowel.
CHRISTMAS LOGS
1 cup peanut butter
1 cup icing sugar
112 cup butter
1 cup coconut
2 cups Rice Krispies
Mix together and form into logs.
Melt one package chocolate chips
and one block of wax. Pour over
logs. Refrigerate.
Dorothy Mayburry
Listowel.
CHRISTMAS FRUIT BALLS
120 miniature marshmallows
2 cups graham wafer crumbs
112 cup red cherries halved
112 cup green cherries halved
1/2 cup chopped walnuts
1 - 14 oz. can condensed milk
Mix all ingredients together in
bowl. Chill overnight. Shape chilled
mixture into balls one inch in
diameter. Roll balls in fine coconut.
Store in covered container in fridge
or freezer. Yield four dozen.
Dorothy Mayburry
Listowel.
CHOCOLATE CLUSTERS
1 cup peanut butter
1 cup icing sugar
112 cup nuts
112 cup coconut
1 tsp. vanilla
1 tablespoon butter
1 cup chopped dates
Mix together and roll into balls.
Refrigerate for two hours.
Dorothy Mayburry
Listowel.
BIKINI BARS
2/3 cup condensed (1/2 can)
1 tsp. vanilla
pinch of salt
21/2 cups dessicated coconut
2 cups chopped dates
112 cup chopped nuts
1/4 cup chopped cherries
Ice and drip one square of
unsweetened chocolate on top.
Dorothy Mayburry
Listowel.
SECRETS
Custard:
1 cup white sugar
1 cup butter
2 eggs beaten
4 tbsp, coconut
Cook until thick and then cool.
Roll 34 arrowroot biscuits, cut up 24
coloured marshmallows, 1 cup wal
nuts, 1/2 cup red and green
cherries.
Mix altogether and add custard.
Pack in a buttered 7x11 pan.
Icing:
11/2 cups icing sugar
1 tbsp, butter
milk to moisten
food colouring
Ice this over top. Cut into
squares. Nice at Christmas.
Dorothy Mayburry
Listowel.
Paqe 23