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Page 224—Lueknow-Sentinel, Wednesday, December 19; 1979 '
Candies and cookies to delight children
PEPPERMINT CANDY CANES
2 cups sugar (white)
1/2 cup light corn syrup
1/2 cup water
1/4 teaspoon cream of tartar
3/4 teaspoon peppermint extract
1 teaspoon red food coloring
Combine sugar, corn syrup, 'water and cream
of tartar; stir until sugar dissolves. Cook without
stirring to very hard ball stage (265 degrees on
candy thermometer). Remove from heat and
add peppermint extract. Divide into two equal
portions. Add red coloring to. one portion. Pour
out on greased platters. When cool enough to
handle, pull each part separately. Form into
ropes and twist red part around white. Cut into 8 -
inch lengths and form into candy cane shape.
Makes 10 canes.
Leanne Theule
Goderich
CANDIED CITRUS PEEL
4 medium oranges
2 medium lemons
1 medium grapefruit
21 cups sugar (white)"
1/1 cup honey
1% cups boiling water.
.Scorepeel-of fruits into quarters and remove
fruit. Cut .peel into strips I/ to 1/2 inch wide,
measure, there should be about 3 cups. Cover
with 6 cups cold water and simmer 1.0 minutes.
Drain and repeat.
Boil 2 cups sugar, honey and boiling water for 3
rninutes. Add peel and boil slowlyuntil most of
the syrup has been absorbed, stirring frequently
to prevent scorching.
Drain in a sieve and toss strips with remaining
sugar,.Se;parate strips on wax paper and, leave
until surface is dry, turning occasionally. Store
in airtight container.•
Note: Store left over syrup •and use it to
sweeten beverages, baked apples. or, brush over
sweet rolls. Save peelings from fruit as eaten and
freeze till you have enough to candy.
Mary Stirling,
R.R. 2, Bayfield
Cookies forthe
after school crowd
14.
NEVER FAIL COOKIES
2 cups brown sugar ' 1
1 cup margarine
2 eggs
Mix together until smooth.
Add:
3cupsflour
2 tsp. baking powder
1 tsp. baking soda (dissolved in a bit of water)
2 tsp. vanilla extract
Mix together and drop on greased cookie sheet
from teaspoon. Bake in hot ,oven •for 10-12
minutes. Makes 3 to dozen. -1_,.
Add a pkg. of raisins for a different cookie.
Add a pkg. of chocolate chips and a, pkg. of
chopped walnuts for a delicious cookie. . ;,
Also can put dent in top of cookie: and' put a'
spoon of jam in hole.
By Vanastra and District Lioness Club
PAT'S PEAKS
(cookies)
1,4 cup butter
2 cups sifted icing sugar
1/4 cup cream
3 cups coconut
11/2 c{ip chocolate chips
2 tsps. butter
Melt butter. Stir in sugar dream and coconut.
Mix well.. Drop on platter and shape into peaks.
Chill,_
Ice with melted chips and butter,
By Isobel Garntss,
Unit 2,
Bluevale U.C.W.
BAKED CARAMEL CORN
1 cup butter or margarine
2 cups packed brown sugar
1/2 cup corn syrup
1 tsp. salt
1/2 tsp. baking soda
6 qts. popped popcorn
Melt butter; stir in brown sugar, corn syrup
and salt. Bring to boil stirring constantly. Boil
without stirring 5 minutes. Remove from heat,
stir in soda, vanilla. Gradually pour over popped
corn mixing well. Turn into 2 large shallow
pans. -
Bake at 250 degrees for one hour stirring every
15 minutes. Cool completely. Store in tightly
covered container.
By Marjorie Duizer,
Londesboro.
SPICY CHEESE BALL
1 8 -oz. pkg. Phip cream. cheese
2 tbsp. Accent seasoning or Lawry's seasoned
salt
'1 pkg chipped beef, crumbled
2-3 chopped green onions
RONALD EFORSTER
We trluly hope
your stockings
willpbe filled to the
top with gifts of.
joy, hope and love
Our thanks.
parsley
Combine mixture, roll in parsley flakes, chill.
Serve with crackers. By Noreen McPhee
Goderlch
MERRY
CllRISTMAS
PAtt
AMR
Have a
bell riming a1iday!
And thank you for being
-such good friends.
0.
4
FINLAY DECORATORS
MARG AND BOB FINLAY
Our thanhs for your
FJ happiness
and/ Ccontentment
lead Non, as the
Star lei the
Wiseen to
the anger.
continued goojwi...
MacKENZIE. & IIAcCREATH
FUNERAL HOME
LUCKNOW AND RIPLEY ;
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