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HomeMy WebLinkAboutThe Citizen, 1992-11-25, Page 43Great Grandma Gould's Gumdrop Cake 1 cup white sugar 1 cup butter 2 eggs 2 cups of sultana raisins (washed in hot water and drained) 1 cup applesauce 2 cups and chopped gumdrops (chop each gumdrop into three, exclude the black) 3 cups all purpose flour 1 tsp. cinnamon 1 tsp. salt 1 tsp. baking soda dissolved I n a little hot water Cream together butter, sugar and eggs. Beat until fluffy. Sift together flour, cinnamon and salt, set aside. To cream mixture, add the apple­ sauce and soda, which has been dissolved in the hot water. Gradually fold in the flour mixture beating well after each addition. Stir in chopped gumdrops. Place in a 9" x 9" pan, which has been lined with wax paper and greased. Bake at 350°F. for 40 min­ utes, or until a toothpick comes out clean when inserted into the middle. This cake may be iced with your favourite butter icing, flavoured with almond extract. -Kevin Long, Scarborough. Marshmallow Roll This is such a neat-looking sweet on any plate. 2 squares of unsweetened chocolate 10 oz. sweetened condensed milk 2 cups graham cracker crumbs 1/2 cup walnuts, finely chopped large coloured marshmallows coconut Melt chocolate in large saucepan over low heat or over hot water. Remove from heat. Stir in milk, crumbs and nuts. Divide into 2 portions. On piece of wax paper press ou 1 portion 1/4- inch (1/2 cm) thick. Form into wide enough shape to go around marsh­ mallow. Place various colours of marsh-mallows end to end and bring up batter to go around, pinching dough to join. Coat with coconut. Repeat for other half. Wrap in wax paper. Store in plastic wrap in refrigerator. Cut with knife dipped in hot water. Clean knife between cuts. Slice thinly to serve. -Anne (Caldwell) Cottel, Crediton. Chocolate Caramel Bars 14 oz. individually wrapped caramels, about 64 1 cup evaporated milk (undiluted) 2 cups flour (or 21/4 cup cake pastry flour) 2 cups oatmeal 1 1/2 cup lightly packed brown sugar 1 tsp. baking soda 1/2 tsp. salt 11/2 cup softened butter or margarine 1 - 300g. pkg. semi-sweet chocolate chips 1 cup chopped walnuts Melt caramels and evaporated milk together on low heat, stirring until smooth. Combine flour, oats, brown sugar, baking soda and salt in large mixing bowl. Cut in butter until mixture is crumbly. Press half of mixture in 15 x 10" pan or two 9" square cake pans. Bake at 350°F. for five min. Sprinkle chocolate chips and walnuts evenly over baked crust. Pour caramel mix­ ture on top. Sprinkle with remaining crumb mixture. Bake 15-20 min. longer or until golden. Cook and cut into bars. - Pauleen Kerkhof, Brussels. Lemon Pie 1 can (14 oz.) sweetened condensed milk 1/2 cup lemon juice 1 carton (8 oz.) frozen whipped topping, thawed Few drops yellow food colour ing (optional) 1 prepared graham cracker crust (8 or 9 Inch) In a medium bowl, combine milk and juice. Let stand a few minutes. Stir in whipped topping. Add food colouring if desired. Spoon into crust. Chill until firm. -Betty McCall, BP 3, Walton II uu v jFa n uttr i te ah itujn Come explore our unique collection of............ Wicker, Yarn, Cards Collectibles • Maggi B Kitchen & Bathroom Accessories and more...much, much more! Come and browse - A pleasant way to spend an afternoon Free Gift Wrapping LllCknOW. "Open Six Days A Week" 528-3016 Cool & Minty Party Cake 1 -14 oz. can sweetened condensed milk 2 tsp. peppermint extract 8 drops green food colouring 2 cups (1 pt.) whipping cream (do not use non-dairy whipped topping) 1 -18 1/4 or 18 1/2 oz. pkg. yellow or white cake mix green creme menthe 1 - 8 oz. container frozen non­ dairy whipped topping, thawed In large bowl, combine first 3 ingredients. Fold in whipped cream. Pour into aluminum foil-lined 9" round layer cake pan; cover. Freeze 6 hours or until firm. Pre­ pare and bake cake mix as package directs for 2 - 9" round layers. Remove from pans. Cool thor­ oughly. With fork, poke holes in lay­ ers 1" apart halfway through each layer. Spoon small amounts of creme de menthe in holes. Place 1 layer on serving plate; top with ice cream layer then second cake layer. Trim ice cream layer to edge of cake layers. Frost quickly with whipped topping. Return to freezer at least 6 hours before serving. Garnish as desired. Return leftovers to freezer. Can be made one week ahead and store, tightly wrapped in freezer. - Bonnie Gropp, Brussel Fudge 2 cups white sugar 2 cups brown sugar 1/2 cup corn syrup 1 cup milk 6 tbsp, butter pinch of salt 1/2 tsp. vanilla Add 1/4 cup cocoa if desired Cool slightly before beating. Pour in pan and let set. - - Debra Stryker, Blyth. Page 19