The Citizen, 2004-12-16, Page 17Sweets
N' Treats
HOMEMADE CHOCOLATES
2004 Giller
Award Winner
Alice Munro's
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Runaway
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CORPORATION OF THE
TOWNSHIP OF NORTH HURON
NOTICE OF PUBLIC MEETING
TO CONSIDER A BY-LAW TO
LICENCE, GOVERN AND
REGULATE HAWKERS, PEDDLERS,
REFRESHMENT VEHICLES AND
TRANSIENT TRADERS
Notice is hereby given pursuant to Section 150 of the Municipal
Act that the Council of the Corporation of the Township of North
Huron will be considering a by-law on Monday, December 20,
2004 at 7:45 p.m. in the Council Chambers located at 274
Josephine Street, Wingham, ON to licence, govern and regulate
hawkers, peddlers, refreshment vehicles, and transient traders.
John Stewart
Clerk-Administrator
Township of North Huron
Holiday fun
Stars, trees, deer and sleigh are all part of the holiday fun.
These students perform a skit during the Blyth Public
School Christmas concert, Dec. 8 at Memorial Hall. (Vicky
Bremner photo)
CORPORATION OF THE
TOWNSHIP OF NORTH HURON
NOTICE OF PUBLIC MEETING
TO REVIEW AMENDMENTS
TO THE 2004 BUDGET
Notice is hereby given pursuant to Section 291 (1) of the
Municipal Act that the Council of the Corporation of the
Township of North Huron will be reviewing amendments to the
2004 Budget with the intention of adopting such amendments, at
7:30 p.m. on Monday, December 20, 2004 in the Council
Chambers located at 274 Josephine Street, Wingham, ON.
Donna White
Treasurer
Township of North Huron
THE CITIZEN, THURSDAY, DECEMBER 16, 2004. PAGE 17.
Some fun facts about holiday fruitcake
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Humour columnist Dave Barry
once wrote. "Fruitcakes make ideal
gifts because the postal service has
been unable to find a way to damage
them."
Indeed, the fruitcake's durability
has been the brunt of many a joke.
But actually, it's a cake that's loaded
with more than just fruit -- it boasts
a lot of history, too.
The oldest reference regarding
fruitcakes dates back to Roman
times. Ancient crusaders and hunters
ate fruitcake made with honey,
spices. preserved fruits,
pomegranate seeds, pine nuts and
raisins. Fruitcake would last during
their long times away from home
and be a good source of energy, too.
Today. hikers, hunters and skiers
follow the same practice.
In the 1700s, Europeans baked a
ceremonial fruitcake at the end of
the nut harvest. It was saved and
eaten at the next year's harvest,
hoping it would spur another
successful harvest.
In the 1800s, fruitcake was served
with tea. Rumour has it that Queen
Victoria waited a year to eat a
fruitcake she received for her
birthday as a show of restraint and
moderation.
Indeed, fruitcakes make great gifts
because they last so long and can be
mailed. Most fruitcakes will last
eight to 12 months tightly wrapped
in plastic wrap and stored in an
airtight container, or they can be
frozen.
Give a gift from the heart by
making those on your gift list a
regular or light fruitcake, courtesy of
"Making Beautiful Christmas
Cakes" (Merehurst). They'll see
why fruitcakes have carved
themselves a niche in culinary
holiday tradition.
FRUITCAKE
3 cups sultanas (golden raisins)
2 1/2 cups raisins, chopped
1 1/2 cups currants
2 cups chopped glace cherries
1 cup brandy or rum
1 cup butter
I cup soft, dark brown sugar
2 tablespoons apricot jam (jelly)
2 tablespoons treacle or molasses
1 tablespoon grated lemon or
orange rind
4 eggs
2 3/4 cups plain (all-purpose) flour
1 teaspoon ginger
I teaspoon mixed spice
I teaspoon cinnamon
1. Put the fruit in a bowl with the
brandy and soak overnight. Preheat
the oven to 300 F.
Line a 9-inch round cake pan with
melted butter or a mild-flavoured
vegetable oil. To wrap the pan, cut a
double layer of greaseproof
parchment paper into a strip long
enough to fit around the outside of
the pan and tall enough to come
about 2 inches above the edge of the
pan. Fold down a cuff about 3/4 inch
deep along the length of the strip
along the folded edges.
Make diagonal cuts up to the fold
line on each strip, about 1/2 inch
apart. Fit the strip around the inside
of the pan, with the cuts on the base,
pressing the cuts out at right angles
so they sit flat around the base.
Place the pan on a doubled piece
of parchment paper, and trace the
edge. Cut the shape and place on the
base of the pan, over the cuts.
2. Beat the butter and sugar. Beat
in the jam (jelly), treacle and rind.
Add the eggs, beating after each
addition. Stir in the fruit and the
sifted flour and spices.
3. Spoon the mixture into the pan,
ensuring it is pushed well into the
corners and edges. Smooth the
surface with fingers dipped in water.
Tap the pan to remove any. air
bubbles. Adjust oven shelves
accordingly.
Cakes are usually cooked on the
third shelf, Place on layers of
newspapers in the oven (the oven
temperature is low enough to use
paper safely), and bake for 3 to 31/2
hours, or until a skewer comes out
clean. Brush with brandy.
Cover with greaseproof
(parchment) paper and wrap in a
kitchen towel. Let coOl in the pan.
and remove when the cake is cold.
LIGHT FRUITCAKE
3/4 cup unsalted butter
1/2 cup caster (superfine) sugar
3 eggs
1 cup sultanas (golden raisins)
2/3 cup currants
1/4 cup chopped glace apric(w,
1/4 cup chopped glace figs
2 cups chopped glace cherries
1/2 cup coarsely chopped
macadamia nuts
11/2 cups plain (all-purpose) flour
1/2 cup self-raising flour
1/2 cup milk
1 tablespoon sweet sherry
Nuts or glace cherries
1. Preheat the oven to 315° F. Line
a deep 8-inch round cake pan
(follow instructions for fruit cake).
Cream the softened butter and sugar
in a bowl until just combined. Add
the eggs, beating well after each
addition.
2. Transfer to a large bowl, and stir
in the fruit and nuts. Stir in half the
flours and milk, and stir. Stir in the
remaining flours, milk and the
sherry. Spoon into the pan and tap to
remove air bubbles. Smooth the
surface with wet fingers and
decorate with nuts or cherries. Wrap
the outside of the pan (see
instructions for fruitcake). -
Place on layers of newspaper in
the oven and bake for 1 3/4 to 2
hours or until a skewer comes out
clean.
3. Remove from the oven, and
wrap in a kitchen towel until cool.
Remove the pan's lining, and wrap
the cake in foil or store in an airtight
container.
Just a Little.../Starlite Candles
263 Josephine Street, WINGHAM 357-2038
Scented wax
bears - used as
air freshener
starting as low as
$9.50-$21.00
SAVE SOME WINTER "GREEK"
December 15-24
all regular priced
clothing — storewide