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
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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.
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