HomeMy WebLinkAboutThe Goderich Signal-Star, 1983-11-16, Page 494
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desserts
Raspberry Flan
This flan uses a custard and a glaze to set off the
delicious flavour of fresh raspberries. This recipe works
equally well with strawberries, blackberries, or sliced
fresh peaches.
Shortbread Base:
3/4 cup butter
One-third cup icing sugar
11/2 cups flour
Blend ingredients to make soft dough. Put into a 10 -inch
quiche or fluted flan pan. Prick well. Bake in a 250 degree
F. oven for 15 - 20 minutes. Cool.
Custard Layer:
4 egg yolks
1/2 cup sugar
114 cup flour
11/2 cUpS milk
1 tsp. lemon rind, grated
1 tsp. vanilla
Mix egg yolks, sugar and flour in a heavy saucepan.
Blend in milk. Cook over medium low heat, stirring con-
stantly until mixture thickens and boils. Remove from
heat, add lemon rind and vanilla. Cool slightly and spread
filling in flan shell.
Raspberries and Glaze :
2 cups raspberries
1 tbsp. cornstarch
One-third cup orange juice
v2 cup red currant jelly
Spread evenly over custard. Cook glaze ingredients
over medium heat until thick and clear. Spoon over
raspberries. Chill and serve.
Monica Young,
R.R. 3, Goderich
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Whipped Cream Shortbread Cookies
11b. butter
1 cup icing sugar
1/4e cup cornstarch
1 tbsp. vanilla
3 cups all purpose flour
Beat all ingredients in mixer until smooth.
Drop by spoon on cookie sheet, Bake at 350 degrees F.
for 10 minutes.
Linda MacDonald
Goderich
Magic Nanaimo Bars
/ cup butter
1/4 cup brown sugar
1/4 cup cocoa
1 egg beaten
2 cups graham wafer crumbs
1 cup coconut flaked or shredded
1/2 cup walnuts
1 can Eagle brand sweetened condensed milk
One-third clip Realemon juice
One-third cup melted chocolate chipits
Melt butter and stir in sugar, cocoa, egg, crumbs,
coconuts, walnuts. Press into bottom of a 9x9 inch pan.
Combine Eaglebrand with Realemon juice. Blend well
and spread on the base. Sprinkle with toasted almonds or
drizzle with Melted chocolate chipits.
Refrigerate until firm (about 2 hours) and cut in
squares. Mrs. Tom Lawlor,
R.R. 3, Auburn
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