The Rural Voice, 1979-04, Page 45PAINTBRUSH COOKIES
3/4 cup butter or margarine
1 cup brown or white sugar
2 eggs
1 tsp. vanilla
2% aids whole-wheat or all purpose flour
1 tsp. baking powder
1 tsp. salt
Beat together butter or margarine, sugar
eggs and vanilla. Stir in flour, baking
powder and salt until well blended. Chill at
least one hour.
Preheat oven to 400°F. On floured
board, roll out dough to 1/8" thickness.
Cut pattern (Easter egg, bunny, basket)
from paper, place on dough and cut around
it with a sharp knife. Place cookies on
ungreased baking sheet.
Decorate with egg yolk paint. At this
ti-te, additional decorations such as
coloured sugar, nuts and raisins may be
added.
Bake 6-8 minutes. Makes 2-3 dozen
three-inch cookies.
EGG YOLK PAINT
Blend 1 egg yolk and divide it among two
or three small dishes or sections of an egg
carton. Add food colouring to the yolk to
achieve various colours. Note that blue
does not mix well with the yellow yolk.
Paint designs on cookies before baking.
The remaining egg white can be used in
a variety of ways. For example, add it to a
souffle or to scrambled eggs or omelettes.
Glaze bread, buns or pastry with it or
spread it on your face for a refreshing facial
mask. Egg white can also be frozen for
several months.
BRUNCH/DINNER OMELETTE
This recipe makes two omeletes. Double
your recipe to serve four.
% cup cooked mushrooms
2 tbsps. butter
6 eggs
'/2 tsp. salt
% tsp. pepper
'/2 cup grated Mozzerella Cheese
3 slices cooked ham (optional)
Heat butter in medium skillet. Beat
eggs, salt and pepper in blender for one
minute. Pour half of the egg mixture into
skillet and cook (Covered) for two minutes,
over medium/high heat.
Combine cheese,ham and mushrooms.
Remove lid and add half of this com-
bination to one half of the omelette. Gently
fold second half over, cover, reduce the
heat to low and cook for two additional
minutes to allow cheese to melt. Place in
oven to keep warm while you cook the
Handicraft &
Flower
Shoppe
Specializing in Dried 8 Silk
Flower Arrangements
MACRAME SUPPLIES
or buy ready made hangers
All sorts of
UNIQUE CRAFTS
& GIFTS
FRESH FLOWERS
available for your special occasions
306 Josephine St.
Wingham, Ont
Phone 357-2023
COME IN AND BROWSE
second omelette.
Fillings such as oinions, shrimp ,
tomatoes, bacon, sausage, salami or green
pepper may be cooked ahead of time and
added to the finished omelette. If pre-
cooked fillings are used, the final two
minute cooking time on low should be
reduced to one minute.
DESSERT OMELETTE
Prepare above, but eliminate the salt
and pepper and add 1/4 cup sugar to the
egg mixture instead.
For a fesh fruit filling, chop fruit into
small pieces and mix well with 1/2 cup
sugar. Fill cooked omelette, fold, and dust
the top with icing sugar. Serve either warm
or cool.
To use a precooked fruit filling, simply
add to finished omelette, fold over and dust
the top with icing sugar.
CHEESECAKE
CRUST
1'/2 cups graham cracker crumbs
3 tbsps. sugar
'/2 tsp. ground cinnamon
1/4 cup butter
FILLING
3 packages (8 oz. each) cream
cheese, room temperature
1'/4 cups sugar
Modernizing your kitchen?
!1111+SIE !I (1I N 1l �mI
check the
quality of these
•all -wood cabinets by Belvedere
BELVEDERE KITCHEN CABINETS
Put on a happy face and install these handsome,
beautifully matched cabinets. All units have the
easy to clean surfaces and they carry the
Belvedere mark of craftmanship.
Ball -Macaulay ` °✓rye
BUILDING 1334TRE
Clinton Hensall Seaforth
40 Wellington 151 Richmond St. S. 112 High St.
482-3405 262-2418 527-0910
THE RURAL VOICE/APRIL 1979 PG. 43