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HomeMy WebLinkAboutThe Goderich Signal-Star, 1981-11-04, Page 59Squares 'n' bars PINK BARS 20 graham wafers rolled (1 cup) '/z cup butter 1/2 cup brown sugar packed 1 tbsp. flour Mix above and press into 8" x 8" pan. Bake at 275 degrees for 15 minutes. FWing: 2 cups deslcated coconut 1 cup Eagle Brand milk Spread on crust. Bake at 325 degrees F for 25-30 minutes. Frost with pink butter icing. Use plain butter icing, adding a few drops of red dye. Marg Gould, Goderich HOLIDAY BARS 1 cup margarine 1 cup brown sugar, packed 2 eggs, slightly beaten 2 cups all purpose flour 1/2 tsp. salt 1- 6 oz. package semi -sweet chocolate chips 1 cup margarine 2 cups sifted icing sugar 2 eggs, slightly beaten 1-10 oz. package fruit -flavored mini -marshmallows 3/4 cup chopped nuts Cream margarine with brown sugar and eggs until light and fluffy. Add flour and salt - mix until smooth. Spread in ungreased 13" x 9" pan. Bake at 350 degrees F (180 degrees C) 25 minutes and cool. Melt chocolate and margarine over low heat in a three quart saucepan. Stir constantly until smooth. Remove from heat. Stir in icing sugar and eggs, beat until smooth. Fold in marshmallows and nuts. Spread over cookie base. Chill 2 hours: Cut in bars 11/4" x 2". Store covered in fridge. CHOCOLATE BARS 1 cup icing sugar 1 cup rolled peanuts 1 tbsp. buttei '/z cup peanut butter 1 tsp. vanilla 1/4 cup chopped maraschino cherries 3/4 cup diced miniature marshmallows 3/4 cup fine coconut Mix thoroughly and form into small bars. Melt 1-3 bar wax 2 or more squares semi -sweet chocolate Use 2 forks and dip bars into cooling chocolate. Place on wax paper and let cool. Chill until ready to be served. TWy Hartman, Bayfield Virginia Caesar Dungannon Page 31 MISSION CRY BABIES 1 cup shortening 1 cup granulated sugar 2 eggs 1/2 cup molasses 1 tbsp. vinegar 1 cup hot strong coffee 2 tsp. baking soda 2 cups sultana raisins 4 cups stirred but not sifted all-purpose flour 2 tsp. cinnamon 1 tsp. ginger 1/2 tsp. salt Pour hot coffee over raisins and soda and let stand. Into batter bowl, measure the shortening and sugar and beat until light. Add eggs and beat until pale and light. Beat in molasses and vinegar. Then add raisins, coffee and soda. Add sifted flour, salt and spices and mix well. This batter seems thin for cookies but is fine. Spoon bymounded teaspoons onto buttered cookie sheet, spacing them 11/4" apart. Bake at 375 degrees F for 7-9 minutes. Do not overbake. Cool on cake racks: Yields 9 dozen cookies. Rita Tlgert R.R.6, Goderich CHURCH WINDOWS 1-12 oz. pkg. chocolate chips 4 Ib. margarine 1 bag miniature colored marshmellows ' 1 cup chopped nuts coconut Melt chocolate and margarine together. Cool slightly. Pour over marshmellows in large bowl. Mix. Add nuts and stir until well coated. Sprinkle coconut on wax paper. Place some of candy mixture on top. Shape mixture into logs and roll in the coconut. Chill 2 hours, then slice. Dawn Riley R. 1, Clinton CUSTOM KITCHENS AND VANITIES DUALITY HARDWOOD CABINETS f rom �* a EXPERT DESIGN SERVICE NEW CONSTRUCTION OR REMODELING John Patterson 482-3183 BALL-MACAULAY LIMITED SEAFORTH CLINTON 527-0910 482-3405