The Citizen, 1992-11-25, Page 41Peanut Butter Kisses
1 cup butter flavoured crisco
1 cup creamy peanut butter
1 cup firmly packed brown
sugar
1 cup granulated sugar
2 eggs
1/4 cup milk
2 tsp. vanilla
3 1/4 cups all-purpose flour
2 tsp. baking soda
1 tsp. salt
Granulated sugar for rolling
72 to 90 milk chocolate
kisses or stars, unwrapped
Preheat oven to 375°F. Combine
crisco, peanut butter, brown sugar
and 1 cup granulated sugar in large
bowl. Beat at medium speed of elec
tric mixer until well blended. Beat in
eggs, milk and vanilla.
Combine flour, baking soda, and
salt. Mix into creamed mixture at low
speed until just blended. (Dough will
be stiff).
Form dough into one-inch balls.
Roll in granulated sugar. Place two-
inches apart on ungreased cookie
sheet.
Bake 8 minutes. Press milk choco
late kiss into centre of each cookie.
Return to oven. Bake 3 minutes.
Cool 2 minutes on cookie sheet.
Remove to cooling rack.
Makes 6 to 7 1/2 dozen cookies.
- Ashley Gropp, Brussels.
Chocolate
Peanut Butter Fudge
1 -12 oz. pkg. peanut butter
chips
1/4 cup margarine
1 -14 oz. sweetened condensed
milk
1/2 cup chopped peanuts,
optional
1 - 6 oz. pkg. semi-sweet
chocolate chiips
In heavy saucepan melt peanut
butter chips and 2 tbsp, margarine
with 1 cup condensed milk.
Remove from heat; stir in peanuts.
Spread into waxed paper-lined 8"
square pan.
In small heavy saucepan, melt
chocolate chips and remaining mar
garine and condensed milk. Spread
over peanut butter mixture.
Chill 2 hours or until firm. Turn
fudge onto cutting board, peel off
paper and cut into squares. Store,
loosely covered at room tempera
ture.
- Joshua Gropp, Brussels.
Chocolate Angel Food Cake
3/4 cup sifted cake flour
11/2 cups plus 2 tbsp, sugar,
divided
1/4 cup unsweetened cocoa
1 1/2 cups egg whites,
room temperature
11/2 tsp. cream of tartar
1/4 tsp. salt
1 1/2 tsp. vanilla extract
CHOCOLATE FLUFF FROSTING:
2 cups whipping cream
1 cup sifted confectioners*
sugar
1/2 cup unsweetened cocoa
Dash salt
Sift together flour, 3/4 cup plus 2
tbsp, sugar and cocoa three times.
Set aside. In a large mixing bowl,
beat egg whites, cream tartar, salt
and vanilla until foamy. Add remain
ing sugar, 2 tbsp, at a time, beating
about 10 seconds after each addi
tion. Continue beating until mixture
holds stiff peaks. With a rubber
scraper, fold in flour mixture, 3 tbsp,
at a time. Mixture will be thick.
Spread into a 10-in. angel food pan.
Cut through batter with a knife to
remove air pockets. Bake at 350°F
for 40-45 min. or until the top of
cake springs when touched. Imme
diately invert cake in pan; cool. Run
a knife around sides of cake and
remove. For frosting, combine all
ingredients in a chilled bowl. Beat
until thick enough to spread. Frost
the entire cake. Chill until ready to
serve. Yield: 12 servings.
- Anne (Caldwell) Cottel, Crediton.
Fruit Alaskan Pie
This pie is so easy and so yummy.
Bake a 9" pie shell as for unbaked
pies. Cool. Pack 1 qt. vanilla ice
cream (slightly softened) into pie
shell. Freeze until firm, at least 8
hours.
Ten minutes before serving heat
oven to 500°F. Beat 4 egg whites
and 1/4 tsp. cream tartar until
GENERAL
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foamy. Beat in 1/2 cup white sugar
gradually until meringue is stiff and
glossy.
Arrange 2 cups fruit (melon balls,
peaches, strawberries, raspberries,
etc.) over the ice cream, top with
meringue, sealing right to edge of
crust. Bake until meringue is light
brown, about 3 minutes.
-Marie Park, Goderich.
Oatmeal Butterscotch
Squares
1/2 cup butter or margarine
1 cup brown sugar
2 cups quick cooking rolled
oats
1/2 tsp. baking powder
1/2 tsp. vanilla
1/2 tsp. almond extract
(optional)
1/4 tsp. salt
In a large saucepan, bring butter
and sugar to a boil, stirring constant
ly. Remove from heat. Add all
remaining ingredients, stirring well.
Press evenly into buttered 8" square
pan and bake for 15 min. at 350°F.
Cut into squares and enjoy.
- Pauleen Kerhof, Brussels.
Butter Tarts
2 cups brown sugar
2 eggs well beaten
pinch of salt
1 tbsp, butter
2 tbsp, corn syrup
Mix this until creamy, then add:
1 tsp. vanilla
1 cup raisins
1/2 cup coconut (optional)
1/2 cups walnuts (optional)
Fill pastry lined tart tins and bake
at 350°F for approx. 20 min. or until
lightly browned. Makes 12 large or 2
1/2 doz. small tarts.
- Helen Klemke, Centralia.
LIFE
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(519) 523-4323
R.R.S.P.
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