The Rural Voice, 1980-03, Page 32the rural
From Belmore WI's Cookbook
OLIE BOLLEN
Family
Recipes
to Clip
By popular demand, here are some more
late winter blues chasing, menu pleasing
recipes from the cookbooks readers sup-
plied to Rural Voice. For a complete list of
these fund raising recipe books, see last
month's Rural Voice. Future Rural Voice
food columns will include both old favour-
ites, standbys like mother used to make,
and new and unusual recipes from the
cookbook collection.
This month we've picked out some
special treats.
From Canadian Galloway Association's
Cookbook
SCOTTISH CHOCOLATE CAKE
[Bob Barns' favourite]
11/2 cups cake flour
1 tsp. baking soda
'/. tsp. salt
4 tbsp. butter
7/8 cup sour milk (if no sour milk available
add 1 tbsp. vinegar to sweet milk -set in
warm place for a few minutes to sour.)
1/2 tsp. vanilla
1 cup sugar
leRQ
2 sqs. unsweetened chocolate melted
Sift flour and measure. Add soda and
salt. Sift together three times. Cream
shortening. Add sugar gradually, cream
together until light and fluffy. Add egg and
beat well, add chocolate and mix in. Add
flour alternately with milk, a little at a
time, beating well between additions. Add
vanilla. Put in 8 x 8 x 2 cake pan, lined with
wax paper on the bottom and buttered
on the sides. Bake 350°F for 40 minutes or
until done.
ICING
2' cups sifted icing sugar
1/4 tsp. salt
% cup cocoa
'/. cup butter
' cup hot milk
1/2 tsp. vanilla
Sift salt, sugar and cocoa together.
Cream butter until soft. Add part of sugar
gradually, beating thoroughly. Add re-
maining sugar mixture alternating with hot
milk, beating thoroughly in between. Add
vanilla. Ice cake with hot knife and make
swirls.
PG. 30 THE RURAL VOICE/ MARCH 1980
EGGNOG MILKSHAKE
This recipe, originally submitted by
Brenda McIntosh, and published in the
July, 1979 edition of Rural Voice, is back by
popular demand. This is the rec ipe served
up by Brenda and Jim at the recent Huron
County Federation of Agriculture meeting,
and once again, it prow) to be a hit.
Pour into blender (44 oz.):
3-4 eggs
1 c. skim milk powder
1 c. water
2 tsp. corn syrup
Fill blender with any flavor of ice-cream
(chocolate or vanilla) and mix.
The result is a refreshing drink that
rivals any eggnog we've ever tasted.
1' c. milk
2/3 oz. yeast
2 c. flour
2 eggs, beaten
1 tsp. salt
2 apples, chopped
16 oz. fruit (raisins, currants, etc.)
Mix yeast with '/. cup of the milk (luke
warm). In a mixing bowl, put flour, salt,
egg and yeast mixture. Stir and slowly add
rest of milk. Mix until smooth. Mix in fruit.
Let rise for one hour in a warm place. Heat
fat or cooking oil in deep -fat fryer. Drop
batter in by spoonsful and cook until
brown, as for doughnuts. Serve warm,
dusted with powdered sugar.
Mrs. Mabel Bos
From Kippen WI Cookbook
LEMON CARROT COOKIES
'h cup butter or margarine
% cup brown sugar (packed)
3 tbsp. liquid honey
1 egg
'/2 cup unsifted all-purpose flour
1 tsp. baking soda
1/2 cup chopped walnuts
1'/2 cups finely grated carrots
3 tbsp. lemon juice
Method: In beater bowl cream together the
butter or margarine and brown sugar. Add
the honey and mix to blend. Beat in the
egg. Measure the flour in a 2 cup measure
and stir in the baking soda to mix well.
Beat flour into creamed mixture until
thoroughly blended. Add walnuts and
grated carrot, and mix thoroughly. Beat in
lemon juice. Drop by heaping teaspoonfuls
onto greased cookie sheets at least 2
inches apart. Bake at 350 deg. for 12-14
minutes until lightly browned. Cool on cake
racks. Grace Pepper
From Bruce Pork Producers' Cookbook
SWEET .tND SOUR SNACKERS
1 can (14 oz.) pineapple dessert bits in own
juice
2 cups cubed ham (1" pieces)
1 small green pepper cut in pieces
Juice from pineapple plus water to make 1
and ' cups
2 tbsp. each cornstarch, vinegar, ketchup
In sauce pan mix sugar and cornstarch.
Stir in juice, vinegar and ketchup. Cook
and stir until mixture clears and thickens.
Add pineapple, ham and pepper stirring
gently until hot. Serve in chafing dish with
large picks.
Lois Holland
Tiverton