HomeMy WebLinkAboutThe Citizen, 1992-11-25, Page 47Maple Walnut
Chiffon Cake
1 1/2 cups flour, sifted
3/8 cup plus 3 tbsp, white
sugar, sifted
2 1/4 tsp. baking powder
1 cup brown sugar packed and
sifted
Make a well and add in order
given.
3/8 cup salad oil
4 unbeaten egg yolks
1 cup cold water
1 1/2 tsp. maple flavour
Beat egg whites until stiff with 3/8
tsp. cream tartar. Beat stiffer than
for angel cake. Pour egg yolk mix
ture gradually over egg whites. Gen
tly fold with rubber spatula just until
blended. Do not stir. Then fold 3
cups walnuts into batter. Pour into
ungreased tube pan. Bake at 325°F.
for 55 min. Invert pan. Cool 1 hour.
- Aleda Shantz, Ayton.
Ice Cream Chocolate
Dessert
Roll:
1 box vanilla wafers or 1/2 box
graham wafers
Add:
1/4 cup butter
Mix together. Line 9" x 12" pan
with half crumbs.
In double boiler put:
21/2 sq. semi-sweet chocolate
1/2 cup butter, melted slightly,
or margarine
Add:
3 beaten egg yolks
2 cups sifted icing sugar
Cook 5 min., remove from heat.
Add 1 tsp. vanilla and 3 stiffly beat
en egg whites to chocolate mixture.
Cool 5 min. then put on crumbs.
Sprinkle with 1/2 cup nuts. Smooth
1/2 gal. ice cream slightly softened
over chocolate mixture. Top with
remainder of graham wafer crumbs.
- Annie Shantz, Ayton.
Rice Krispie Candy
2 tbsp, butter
2 eggs
1 cup white sugar
1 cup chopped dates
1/2 cup chopped nuts
21/2 cups rice krispies
Heat butter until melted. Add all
ingredients except cereal and cook
10 minutes. Add cereal, shape into
balls; roll in coconut if desired.
- Charlene Hulzebos, Blyth
After a long day of shopping no one
needs to come home and bake. The
perfect solution to your holiday bak
ing is this Baked Mincemeat Alaska
Pie, which can be made two weeks
ahead of time and kept frozen.
Baked Mincemeat
Alaska Pie
Pastry for a 9-inch single crust
pie
1 1/2 cups mincemeat
1/2 cup non-dairy whipped
topping
3 egg whites
6 tbsp, icing sugar
Roll out pastry and fit into a 9-inch
pie plate. Trim pastry to allow an
overhang of 1/2 inch. Fold under
neath and flute. Prick sides and bot
tom well with a fork and bake at
425°F for 15 minutes or until golden.
Cool.
Spread half of the mincemeat over
bottom of pie shell. Top with
whipped topping. Carefully spread
remaining mincemeat over whipped
topping layer.
Cover and freeze for several hours
or over night.
Beat egg whites until frothy, grad
ually beat in icing sugar a little at a
time and continue beating until stiff,
shiny peaks form.
Spread meringue over mincemeat,
covering it completely. Place pie
under broiler briefly until meringue is
golden. Cover and freeze until serv
ing time. Makes 6 servings.
Delicious Icing for Cake
2 tbsp, corn starch
1/4 cup sugar
1 cup milk
Cook until thick, stirring constantly.
Set aside to cool.
Cream:
1 cup butter
1/2 cup icing sugar
When the first mixture is cool,
gradually add this to it.
Flavour with 1/2 tsp. vanilla or if
making butter pecan cake, flavour
with maple syrup - delicious.
- Mary Walden, Blyth.
Rich in colour and taste, this pie car
be made easily from ingredients that
are readily available. Add frozen
blueberries to your traditional apple
pie and you've got a delicious pie
with a tasty twist.
Apple and Blueberry Pie
Pastry for a 9-inch double crust
pie
1/2 cup sugar
3 tbsp, cornstarch
2 tsp. grated lemon rind
1/2 tsp. cinnamon
4 cups peeled, cored and sliced
golden delicious apples
2 cups individually frozen
blueberries
2 tbsp, lemon juice
2 tbsp; butter
Roll out half of the pastry and fit
into 9-inch pie plate. Trim pastry
even with pie plate.
, Combine sugar, cornstarch, lemon
rind and cinnamon. Toss with fruit
and place in pastry lined pie plate.
Sprinkle with lemon juice and dot
with butter.
Roll out remaining pastry and
place over top of fruit; trim edge to
1/2 inch. Fold underneath bottom
crust; seal and crimp edge. Slit top
crust several times to allow steam to
escape. Bake at 450°F, 15 minutes
reduce heat to 350°F and continue
baking for 45-50 minutes.
Make 6 servings.
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