HomeMy WebLinkAboutThe Citizen, 1992-11-25, Page 46Black Forest Squares
1 pkg. chocolate cake mix
1 cup sour cream
1 pkg. 4-serving-size instant
chocolate pudding mix
1 cup milk
1 can cherry pie filling
1/2 cup whipping cream
Prepare and bake cake mix
according to package directions.
Cool. Split cake in half horizontally.
In large mixer bowl beat sour
cream, dry pudding mix and 1/3 cup
milk until mixture is fluffy. Gradually
add remaining milk beating until
smooth. Spread over the first layer
of cake. Chill.
Spread half the cherry pie filling
over the pudding layer. Add the sec
ond layer of cake. Spread the
remaining cherry pie fill over the top
layer. Whip cream and spread over
top. Sprinkle with chopped nuts if
desired. Chill several hours. Cut in
squares to serve. Makes 12 serv
ings.
- E. Vincent
Pistachio Chocolate
Crunch Pie
(Makes one 9 inch pie)
1/2 cup blanched almonds
2 cups (1 pint) sour cream
2 cups cold milk
1 pkg. (4 serving size) pistachio
flavoured instant pudding and
pie filling
1 baked 9" pie shell, cooled
1 cup thawed non-dairy
whipped topping
1 cup graham cracker or vanilla
or chocolate wafer crumbs
1 pkg. (4 serving size) chocolate
flavoured instant pudding and
pie filling
Toast almonds in shallow pan in
preheated 350° F. oven for 3-5 min
utes, stirring once. Chop nuts; set
aside. Place 1 cup of the sour
cream and 1 cup of milk in the small
bowl. Add pistachio flavoured pie
filling mix. With electric mixer at low
speed, beat for 1 minute. Pour into
pie shell. Spread whipped topping
over filling; then sprinkle with nuts
and crumbs.
Place remaining sour cream and
remaining milk in another small bow.
Add chocolate pie filling mix. With
electric mixer at low speed beat for 1
minute. Spoon over crumb layer.
Chill about 4 hours. Garnish with
additional whipped topping.
- Phyllis Ott, Listowel
Page 22
Orange Fruit Drops
1/2 cup butter
3/4 cup sugar
1 egg
2 tsp. grated orange rind
3 tbsp, orange juice
1 1/2 cups flour
11/2 tsp. baking powder
1/4 tsp. salt
1/2 cup raisins
1/4 cup mixed candied fruit
1/4 cup walnuts
Cream butter and sugar, add egg,
orange rind and juice. Combine
flour, baking powder and salt. Stir in
fruit and nuts and mix with butter
and sugar mixture. Drop by tea
spoonfuls on greased baking sheet
and bake at 350°F. for 10-12 min
utes.
Glaze:
Icing Sugar (about 1 cup) mixed
with a little orange juice and sprinkle
with orange rind.
Nice for Christmas or special
party.
- Lenora Davidson, Blyth
Boter Koek or
Butter Cake
1 cup butter
1 1/2 cups white sugar
2 cups flour
1 1/2 tsp. almond extract
1 1/2 tsp. baking powder
2 eggs (keep a little egg white
back)
Mix and pack in 9" x 9" pan.
Spread egg white over top. Sprinkle
with almond slivers. Bake at 350°F.
for 20 min.
This is a favourite at our house at
Christmas or any time.
- Margaret Van Veen
Shortbread
2 cups rice flour
1 cup cornstarch
1 cup icing sugar
1 1/2 cup butter at room temp.
1/8 tsp. salt
Blend together well using your
hands. Make one-inch balls. Flatten
with fork on an ungreased cookie
sheet. Bake at 300°F for 20 min.
- Pauleen Kerkhof, Brussels.
Peanut Butter Balls
1 cup icing sugar
1 cup peanut butter
2 tbsp, butter
1 1/2 cup crushed rice krispies
Form into balls; let stand. Can be
rolled in icing sugar or dipped in
chocolate.
Quick and easy to make, enjoyed
by adults and children.
- Pauleen Kerkhof, Brussels.
Miniature
Cheese Cakes or Tarts
8 oz. cream cheese
3/4 cup white sugar
1 egg
1 tsp. vanilla
1 box vanilla wafers
1/2 can cherry or blueberry
pie fill
1/2 small container sour
cream
Line muffin tins with papers. Put
one cookie in the bottom of each
paper. Mix first four ingredients. Fill
tins 3/4 full. Bake 10 - 15 min. at
350°F.
Spread a thin layer of sour cream
on top, follow by a scoop of pie fill.
Note: Pie fill can be put on after if
travelling with these.
- Mrs. Arnold Dawson, Wingham.
Frozen Dessert
1 large can crushed
pineapple, well drained
1 can condensed milk
Mix together; stir in 1 large Cool
Whip, 2 1/2 cups coloured mini
marshmallows, stir well. Fold in any
flavour pie filling. This should be just
cut through gently with a knife. Do
not mix in completely. This can be
frozen for several weeks safely.
- Marie Park, Goderich.
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