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The Rural Voice, 1998-12, Page 46AAN°,D • JEAN rA',LOA TAYLOR'S MARKET WHOLESALE& RETAIL & BAKE SHOP For the best in baked goods Fresh apples - Many varieties • Bulk candles & bulk cookies • Homemade lams/jellies/pickles • Gift baskets made to order • Good selection of fresh fruits and vegetables „wybp. Hours Open .m. - 6 p.m..) f� Thurs. 8 Fnn 9 9 a.rnm - 8 p.m. ,,/ o Bus (5',9)482-3413 212 Victona SI. Res (519) 5652761 Clinton, Ont NOM 1L0 riplIALANtai 1 SINCE 1876 BLANSHARD MUTUAL INSURANCE COMPANY A Member OI The ,:, Onlan° Mutual Insurance A56oc,elan 100% Canadian owned by the policyholders • Farm • Auto • Home • Commercial 284-3084/1-888-544-4501 293 Queen St. W. St. Marys A Part OJ The Community For Over 120 Years 1000.01111K Have a Happy& Safe Holiday STAR CHOICE Elevate Your Expectations DIGITAL SATELLITE SYSTEM AS LOW AS $29900 Atter programming credos Get Cinema Quality Picture and CD Quality Sound. Choose what you want to enjoy from over 100 Channels o1 Audio and Video. StarChoice receivers have Dolby Pro Logic Technology Built•in for Superior Home Theatre Sound. ASK ABOUT OUR EASY PAYMENT PLANS FROM $1 3.50/month. • Taxes 8 Installation Due at Time of Purchase. Based on 36 months S399. Pkg. Programming Extra lir]©/ D)GG GJ APPLIANCES & ELECTRONICS 871 - 10th St. E. (across from Zellers) HANOVER 364-1011 102 Main St. E., LISTOWEL 291-4670 42 THE RURAL VOICE instructions; spoon 3 cups (750 mL) batter into prepared pan. Bake 12 to 15 minutes until toothpick inserted into centre comes out clean. (Use remaining batter to make 8 cupcakes according to package instructions). Have ready a clean towel dusted with icing sugar. Invert pan onto towel. Remove pan; peel paper from cake. Trim edges. Starting at short end, roll up cake and towel together; let cool on wire rack. Carefully unroll cake (don't worry if cake cracks slightly; frosting will cover any breaks); spread with 1 cup (250 mL) chocolate frosting. Re -roll cake without towel. Cutting on the diagonal, cut a 1 -inch (2.5 cm) slice from each end of cake. Place cake seam side down on platter. Frost top and sides of cake with chocolate frosting. Place slices on opposite sides of cake to resemble branches; frost with chocolate frosting. Frost ends with vanilla frosting. Dust cake with icing sugar, decorate with cherries. MAGIC CHRISTMAS TREE 3 3/4 cups (925mL) all purpose flour 3/4 cup (175 mL) granulated sugar, divided 2 tbsp (30 ml) baking powder 1 tsp (5 mL) salt 3/4 cup (175 mL) butter or margarine * 2/3 cup (150 ml) finely chopped blanched almonds 2 tbsp (30 mL) grated orange or lemon rind 3 eggs 1 cup (250 mL) sour cream 1 tsp (5 ml) almond extract 2 tbsp (30 mL) softened butter or margarine 2 tsp (10 mL) ground nutmeg Glaze: 1/3 cup (75 ml) orange juice 1/4 cup (50 mL) granulated sugar Glace cherries, slivered almonds and icing sugar *Use only firm margarine. Combine flour , 1/2 cup (125 ml) sugar, baking powder and salt in large mixing bowl. Cut in butter until mixture is crumbly. Stir in glace fruit, almonds and orange rind. Beat eggs with sour cream and almond extract. Stir liquid into dry ingredients to make a soft, slightly sticky dough. Turn dough onto lightly floured board. Knead 8-10 times until smooth and puffy. Roll and pat dough into 24x14 - inch (60x35 cm) rectangle. Spread butter over dough. Combine ground nutmeg and remaining 1/4 cup (50 mL) sugar; sprinkle over butter. Fold dough in half, forming long narrow rectangle. Cut dough crosswise into 24 strips. Twist each strip 4 or 5 times, then curl into a circle. Place 2 circles, edges touching in centre at end of a large lightly greased baking sheet. Place 5 circles, overlapped slightly in a row, just above and touching the trunk. Build tree and additional rows; 4 circles in second and third rows; 3 circles in fourth and fifth, two in next row and one for the tree top. Bake at 375°F (190°C) 25 minutes until light golden. Dissolve 1/4 cup (50 mL) granulated sugar in orange juice. Remove bread from oven. Brush with orange juice mixture. Return tree to oven and bake 5-10 minutes longer until golden brown. Decorate tree with additional cherries and almonds. Brush with remaining glaze. Cool on wire rack. If desired, dust with icing sugar before serving. LAST MINUTE FESTIVE FRUIT CAKE 2 cups (500 mL) raisins 1 19 oz/540 mL can peach slices, drained and chopped 1 cup (250 mL) firmly packed brown sugar 1 cup (250 mL) vegetable oil 1/2 cup (125 mL) orange juice 2 cups (500 mL) whole glace cherries 2 cups (500 mL) chopped walnuts 4 eggs, beaten 3 cups (750 ml) all purpose flour 1 tsp (5 mL) baking powder 1/2 tsp (2 mL) salt 1 tsp (5 mL) ground cinnamon 1/2 tsp (2 mL) ground cloves 1/4 cup (50 mL) corn syrup Combine raisins, peaches, brown sugar, oil and orange juice in a medium saucepan. Heat just to boiling; remove from heat and cool. Add cherries and nuts to cooled mixture. Stir in beaten eggs. Combine flour, baking powder, salt, cinnamon and cloves. Stir into fruit mixture. Pour into two greased