HomeMy WebLinkAboutClinton News-Record, 1978-11-30, Page 59Page 36
Desserts...special surprises
BUTTER BALLS
1/2 lb. butter or margarine
4 tbsp. powdered sugar
1 tsp. Vanilla
2 cups sifted flour
1 cup chopped nuts
METHOD :
Cream butter; add sugar and continue to beat until
light. Add vanilla. Add sifted flour and mix well. Fold
in nuts.
Shape into small balls on ungreased baking sheet.
Bake at 350 degrees 15-18 minutes. Roll in con-
fectioner's sugar while hot. Makes about 3 doz.
cookies.
Mrs.., Reg'. Bridle
Goderich
PECAN PUFFS
1/2 cup butter
1/4 cup browntugar
1 cup finely chopped pecans
1 cup flour
1/4 tsp. vanilla
Cream butter and sugar well. Add
and vanilla. Roll in balls and place
Bake approx. 30 min. at 300.
flour and pecans
on cookie sheet.
Mrs. Reg. Bridle
Goderich
ANGEL FOOD CAKE DESSERT
1/2 angel food cake
1/2 pkg. colored marshmallows
1 pkg. lemon pie filler
1 pkg. whipped topping
Take 9 x 13 tin, break up angel food into small pieces
and cover with marshmallows. Make up the pie filler
using 3 cups water. While still warm pour over angel
food cake and marshmallows. Take a knife and cut
dents through so the filling goes to the bottom. Ice with
whipped topping. Marion Carter
Clinton
CANADIAN MACAROONS
2 egg whites
1/2 cup white sugar
1/2 cup brown sugar
1 tbsp. a -p flour
2 cups corn flakes
1/2 cup chopped walnuts
1 cup coconut
1 tsp. vanilla
Beat egg whites stiff, add sugar and flour gradually,
then remaining ingredients. Drop by teaspoonful on
greased cookie. pan. Bake 10-15 minutes - oven 350
degrees, or watch carefully.
Mrs. Reg. Bridle
Goderich
What's Cooking
NEVER FAIL PIE CRUST
5 cups flour
1/2 tsp. baking powder
1 tsp. salt.
3 tbsp. brown sugar
1 lb. lard
1 egg
1 tbsp. vinegar
Sift dry ingredients together. Blend with softened
lard. Break egg into measuring cup and add vinegar.
Mix well with fork and add water to make 3/ cup of
fluid. Add liquid to flour mixture and mix well. Cover
and chill.
Should be chilled four hours before using. Keeps up
to one month in refrigerator. Cut off what you want
and put back in refrigerator, Marion Carter
Clinton
CHERRY CHEESE CAKE
21/2 cups rolled Graham Wafers
1/2 cup butter (soft)
1/4 cup white sugar
1/2 tsp. cinnamon
Mix together and press into 9 x 13 pan. Refrigerate.
FILLING
1 8-0z._pkg. Cream Cheese and 1 cup sugar.
Whip 2 pkgs. dream whip in separate bowl. Combine
cheese filling with Dream Whip. Spread mixture over
crumbs. Top with 1 tin Smiths Cherry Pie Filling and
refrigerate.
Mr's. Reg Bridle
Goderich
SHORTBREAD
Page 37
1 lb. butter
1 cup brown sugar
Cream well together. Add 5 cups flour. Knead well.
Chill, roll and cut. Marion Carter
Clinton
ALMOND CRESCENTS
1 cup butter
1/2 tsp. vanilla
1/4 cup fruit sugar
1 tbsp. water
2 cups flour
1 cup chopped almonds
Cream butter, sugar, add water and vanilla and
cream well. Add flour gradually. Add nuts - form
crescents, bake 20 min. Roll in fruit sugar.
Marion.Carter
Clinton
WALNUT BALLS
1 cup butter
1 tsp. vanilla
2 cups sifted flour
1 cup walnuts
6 T. icing sugar
Mix above ingredients except icing sugar. Roll in
balls. Bake at 400 degrees for 10 minutes. When
cool, roll in icing sugar.
Wendy Kent
Goderich
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