HomeMy WebLinkAboutClinton News-Record, 1978-11-30, Page 60Page 38 Desserts. ..
Bread and cake
CHERRY BREAD
21/2 cups all-purpose flour
3/ cup sugar
3 tsp. baking powder
1/2 tsp. salt
1 egg slightly beaten
1 -cup milk
1/4 cup maraschino cherry juice
2 T. melted butter or margarine
1 cup bran flakes
% cup chopped maraschino cherries
1 cup chopped nuts
1/4 cup raisins
Sift flour, sugar, baking powder and salt into
mixing bowl. Combine egg, milk, juice and butter.
Add to flour mixture with the cereal, stirring just
until flour is moistened. Add cherries, nuts and
raisins. Pour batter into a greased 9 x 5 inch loaf
pan. Bake at 350 degrees for 50-60 minutes or until
cake tester inserted in center' comes clean. Cool
before slicing or wrap well and store overnight to
mellow flavors.
Wendy Kent
Goderich
We'll create a look that's1 as
individual :,as you are...for
this holiday season, and all
year 'round.
Ramona
Humphrey
Karen
Cronin
Edith Anne
Hair Fashions
CORNER • OF GIBBINGS AND RATTENRURY STREETS
CLINTON
. : �, 482.7697
W.'rs open all day Tuesday
to Friday plus Tuesday and
Thursday avanlnps and
Soturday.mornings.
GUM DROP CAKE
1 lb. raisins (cooked and drained)
1 cup brown sugar
3 eggs
1 cup unsweetened apple sauce
1/2 cup butter
1 tsp. salt
1 tsp. soda
1 tsp. cinnamon
2 cups flour
1 lb. large gum drops (quartered)
1° package mixed fruit
1 pkg. of cherries
2 pineapple rings -- if desired.
Mix cut fruit (omit raisins) with 1/2 cup of flour
(extra) . Cream butter and sugar. Beat in eggs. Mix in
applesauce and flour with butter. Mix, then add
floured fruit.
Bake in slow oven at 300 degrees approximately 11/2 -
2 hours.
Sandra Westerhout
Clinton
FESTIVE
YULE LOG
Preheat oven to 400 degrees F. - Grease a 15 x 10 inch
jelly roll pan and line with waxed paper.
Beat until thick and lemony
4 eggs
4 tbsp. hot milk
Beat in -
1 tsp. lemon juice
Gradually add
1 cup sugar
Beat until very thick. - Blend together -
1 cup flour
1 tsp. baking power
1/4 Tsp. salt
Sift dry ingredients over egg mixture in four portions, -
folding in gently after each. Turn into prepared pan.
Bake 10-12 mintUtes, Turn out immediately on linen tea
towel sprinkled with icing sugar. Removed waxed
paper and roll, rolling towel up in cake. Cool, unroll,
fill with Cocoa cream filling.
COCOA CREAM FILLING
Blend together
2 tbsp. sifted icing sugar
1 tbsp. cocoa
Whip until stiff
1 cup heavy cream
Beat in cocoa mixture. Spread cooled cake with filling
and re -roll.
Dissolve,
1 tsp. instant coffee in 1 tsp. boiling water.
Cream
1/2 cup butter
Gradually beat in
3/4 cup sifted icing sugar
2 tbsp. cocoa
Blend in coffee mixture -Spread on sides and ends of
cake. Chill at least 3 hrs. (Yield 10 servings) Small
Christmas figures (e.g. Santa with Sleigh, Christmas
tree) can be placed in icing to decorate.
This traditional French Canadian dessert is found in
many homes in Quebec over the holiday season.
li�x's, Leiutenant Lynda Watt
Goderich
ICING
(Mocha Butter Cream)
It
•
1
Desserts...
Light, chilled
parfaits and pies
RASPBERRY YOGURT PARFAIT
- a low calorie dessert
1 egg white
3 tablespoons dark brown sugar -packed.
1 cup low-fat plain or vanilla yogurt
1 tablespoon frozen orange juice concentrate, thawed,
or orange liqueur
2 cups fresh,raspberries or halved raspberries.
Beat egg. white until soft peaks form. Add sugar; and
beat until stiff. Fold in yogurt and orange juice con-
centrate. Alternate spoonfuls of yogurt mousse and
berries in parfait glasses or slender wine glasses.
Makes 4 servings.
Contains 100 calories per serving.
Page 39
CHERRY CREME PARFAIT
1 can (19 ounces) Canada Choice cherry pie filling
2 tablespoons lemon juice
1/2 teaspoon almond extract OR 1/4 teaspoon cinnamon
3/ cup whipping cream
3 tablespoons sugar
1/2 teaspoon vanilla
3/4 cup dairy sour cream.
Stir lemon juice and almond extract or cinnamon
into cherry pie filling.
Whip cream with sugar and vanilla. Fold in sour
cream. Alternate layers 'of cherries and cream
mixture in parfait glasses. Chill to blend flavors.
Makes 6 parfaits.
FROZEN LEMON SHERBET PIE
3 egg yolks
1/2 cup sugar
1/2 cup lemon juice
2 tsp. grated lemon peel
1/8 tsp. salt
1 cup heavy cream (whipped)
3 stiff -beaten egg whites
1/2 cup graham cracker crumbs
Beat egg yolks until thick and lemon -coloured;
gradually beat in••sugar.. Add lemon juice and peel and
salt. Fold in whipped cream and stiff -beaten egg
whites. Cover bottom of refrigerator tray with 1/2
crumbs. Pour in sherbet mixture. Top with remaining
crumbs. Freeze firm. Makes 2 quarts.
Mrs. Reg. Bridle
Goderich
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