HomeMy WebLinkAboutThe Citizen, 1992-11-25, Page 44Quick Apple Pie
(Makes 9" Pie)
1 can (20 oz.) apple slices,
undrained
1/2 cup water
1 pkg. (4 serving size) vanilla
instant pudding and pie filling
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 baked 9" pie shell, cooled
1/2 cup graham cracker crumbs
1 tbsp, sugar
2 tbsp, butter or margarine,
melted
Combine apples, water, pie filling
in pie shell. Let stand 1 hour at
room temperature before serving.
Note: To serve warm, let stand 1
hour at room temperature; then heat
in preheated oven (350°F.) for 10 to
15 minutes.
- Phyllis Ott, Listowel
Rich Cranberry
Coffee Cake
(about 16 servings)
1 pkg. (8 ounces) cream
cheese, softened
1 cup butter or margarine
1 1/2 cups sugar
1 1/2 tsp. vanilla
4 eggs
2 1/4 cups all-purpose flour,
divided
1 1/2 tsp. baking powder
1/2 tsp. salt
2 cups fresh or frozen
cranberries, patted dry
1/2 cup chopped pecans or
walnuts
confectioner's sugar
In a mixing bowl, beat cream
cheese, butter, sugar and vanilla
until smooth. Add eggs, one at a
time, mixing well after each addition.
Combine 2 cups flour, baking pow
der and salt, add gradually to butter
mixture. Mix remaining flour with
cranberries and nuts; fold into bat
ter, which will be very thick.
Spoon into a greased 10" fluted
tube pan. Bake at 350°F. for 65-70
min. or until cake tests done. Let
stand 5 min. before removing from.
Cool on wire rack. Before serving,
dust with confectioner's sugar.
-Betty McCall, Walton.
Black Forest Cake
Butter 13" pan. Spread with
marshmallows. Cover with prepared
chocolate cake mix (directions on
box). Pour on cherry pie filling. Bake
40 min. at 350°F.
Topping - whipped cream.
- Isobel Garniss, Wingham.
Page 20
Butter Tarts
(Makes 72 small 1 1/2" tarts)
1 small pkg. cream cheese
1/2 cup granulated sugar
1/2 cup butter
1 cup all purpose flour
Place cheese, granulated sugar
and butter in mixing bowl and mix
until creamy; beat in flour until even
ly blended.
Wrap dough and refrigerate for 20
minutes.
Line tart tins and fill 2/3 with butter
mixture.
Butter Mixture:
1 cup brown sugar
3 tbsp, butter
1 egg
1/4 tsp. salt
2 tsp. vanilla
1/2 cup raisins
1/2 cup flaked coconut
1/4 cup cream
1/2 cup red cherries (cut fine)
Mix well and spoon into tart shells.
Sprinkle with chopped walnuts.
Bake 15 min. at 350°F. Makes 72
small 1 1/2" tarts.
- Thelma Wilson, Blyth.
Microwave Peanut Brittle
1 cup white sugar
1/2 cup light corn syrup
11/2 cups roasted salted
peanuts
1 tbsp, butter
1 tsp. baking soda
1 tsp. vanilla
In 8 cup heavy glass casserole
combine sugar and corn syrup.
Microwave at High for 4 minutes.
Stir in peanuts and microwave at
High for 3 to 5 minutes or until mix
ture is light brown and reaches hard
crack stage 300°F. (150°C) on
candy thermometer.
Quickly stir in butter, baking soda
and vanilla until light and foamy.
Spread as thinly as possible on
heavily greased baking sheet.
Set to cool for 1 hour. Break into
pieces. Store in airtight container.
Makes about 1 lb.
-Betty Cardiff, RR 1, Ethel.
Christmas Jello Dessert
1 red jello dissolved in
1 cup boiling water
Let set then beat until frothy.
Add:
1 pkg. whipped topping, beaten
2 cups white small
marshmallows
1 can diced pineapple, drained
Mix all together and let set in pan
and cut out in squares.
- Debra Stryker, Blyth.
Lemon Pear Pie
1 egg
1 cup sugar
1 tsp. grated lemon peel
1/4 cup lemon juice
1 tbsp, butter or margarine
5 to 6 pears
In saucepan, combine egg, sugar,
lemon peel, lemon juice or butter.
Cook slowly over low heat, stirring
constantly until mixture thickens.
Dice pears into unbaked pie shell,
chill. Pour lemon mixture over pears.
Cover with top crust, seal, flute
edges. Prick top. Bake in 400°F
oven for 30 to 35 min. or until the
top crust is golden brown.
Can use 19 oz. can of pear halves
instead of fresh pears. Drain first.
- Mary Lou Stewart, Blyth
Rice Pudding
3/4 cup long grain rice
(not instant)
1/2 cup sugar
1/2 cup milk
dash nutmeg
handful of raisins (if desired)
Cook in 275°F oven for 2 1/2 to 3
hours. Add more milk as it cooks.
When serving, add cinnamon for
garnish.
- Joan Caldwell, RR 3, Blyth.
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