HomeMy WebLinkAboutThe Goderich Signal-Star, 1978-11-30, Page 76Page 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.
PECAN PUFFS
1/2 cup butter
1/4 cup brown Lugar
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.
Mrs. Reg. Bridle
Goderich
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-pflour
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
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