HomeMy WebLinkAboutThe Citizen, 1992-11-25, Page 45Chocolate
Marshmallow Brownies
Melt 1/2 cup butter and 2 squares
of semi-sweet choco-late in top of
double boiler.
Mix in a bowl:
1 cup white sugar
1/2 tsp. vanilla
3/4 cup flour
2 eggs
3/4 cups chopped walnuts,
optional
1/2 tsp. baking powder
1/4 tsp. salt
Mix together. Bake in 9" x 13" pan
at 325°F for 18 - 20 min. Remove
from oven, cut 20 marshmallows on
top (use small marshmallows),
return to oven for 5 - 10 min. Let
cool.
Frost with 3 tbsp, butter and 2
squares of semi-sweet choco-late,
melted in double boiler.
In a bowl beat 2 cups icing sugar,
1/2 tsp. vanilla, 1/4 cup cream, pinch
of salt. Add melted butter and
chocolate to icing sugar mixture.
Beat until smooth, then spread on
marshmallows.
Substitute: 1 square = 3 tbsp,
cocoa, 1/2 tbsp, shortening.
- E velyn Caldwell, Bly th.
Christmas Squares
1 3/4 cup all purpose flour
3/4 cup butter
5 tbsp, brown sugar
1 cup golden raisins
1/2 cup chopped dates
1/2 cup chopped walnuts
1/2 cup chopped red glazed
cherries
1/2 cup chopped green
glazed cherries
1 can sweetened condensed
milk
Mix together flour, butter and
sugar to form a crumb mixture.
Press into an 8" x 8" pan.
Mix the remaining fruit and nuts
together. Spread over the base. Drip
one can of sweetened condensed
milk over the top evenly.
Bake at 350°F for 45 minutes.
- Kevin Long, Scarborough.
Jello Pink Delight
Mix:
1 strawberry jello
1 cup hot water
Add:
1 cup sour cream.
Refrigerate.
- Isobel Garniss, Wingham.
Microwave Popcorn
1 cup brown sugar
1/2 cup butter
1/4 cup light corn syrup
1/2 tsp. salt
1/2 tsp. baking soda
peanuts
Place popcorn in glass dish. Set
aside. Combine sugar, butter, corn
syrup and salt in glass dish.
Microwave until mixture boils about
2 - 3 minutes. Stir. Microwave 2 min
utes on High stirring after each
minute.
Remove and stir in soda. Pour
over popcorn in bowl. Cover. Shake
well. Microwave for 1 1/2 min. on
High. Shake. Cook another 1 1/2
min. on High. Pour onto cookie
sheets to cool.
- Evelyn Caldwell, Bly th.
Chocolate Turtle Pie
(Makes 8" or 9" pie)
1/4 cup caramel or butterscotch
flavoured dessert topping
1 baked 8" or 9" pie shell,
cooled
3/4 cup pecan halves
1 pkg. (4 serving size) chocolate
pudding and pie filling
1 3/4 cups milk
1 3/4 cups thawed non-dalry
whipped topping
Place caramel topping in small
saucepan. Heat over medium heat
until topping comes to a boil, stirring
constantly. Pour into pie shell.
Arrange pecans on topping and chill.
Combine pie filling mix and milk in
medium saucepan; blend well.
Cook and stir over medium heat until
mixture comes to a full boil. Cool 5
minutes, stirring twice. Pour over
nuts in pie shell. Cover surface with
plastic wrap. Chill about 3 hours.
Remove plastic wrap. Pipe whipped
topping around edge of pie.
Drizzle with additional topping and
garnish with additional pecans if
desired.
- Phyllis Ott, Listowel
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Cranberry Apple Pie
3/4 cup water
6 cups sliced apples
11/2 cup raw cranberries
Combine in large saucepan, bring
to a boil, simmer 5 minutes.
Add:
2 cups sugar
1/4 cup cornstarch
1/4 tsp. cinnamon
1 cup chopped walnuts
Cook until mixture thickens and
boils. Pile into unbaked pie shell and
dot with butter. Make lattice top with
pastry, brush top with milk, sprinkle
with sugar and nutmeg. Bake at
400°F for 50 minutes.
- Sheila Gunby,
BP 1, Dungannon.
Hay Stacks
1- 3 oz. pkg. cream cheese
2 tbsp, milk
2 cups sifted icing sugar
2 -1 oz. squares of
chocolate (melted)
1/2 tsp. vanilla
pinch of salt
3 cups small marshmallows
coconut
Combine cheese and milk and mix
until blended. Gradually add sugar.
Stir in melted chocolate, vanilla and
salt. Drop into coconut, toss until
well covered.
- Jo Landon, Blyth
Peanut Butter Pie
4 oz. cream cheese
1 cup icing sugar
1/3 cup smooth peanut
butter
1 pkg. whipped topping mix
1/2 cup milk
1 graham crust pie shell
1/4 cup chopped peanuts
Whip cheese until fluffy, beat in
icing sugar and peanut butter. Whip
topping and fold into peanut butter
mixture. Pour in baked shell. Top
with peanuts.
- Wilma Flood, Brantford.
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Page 21