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HomeMy WebLinkAboutThe Goderich Signal-Star, 1978-11-30, Page 78Page 38 Desserts... Bread and cake CHERRY BREAD 21/2 cups all-purpose flour 3/4 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 1/2 cup chopped maraschino cherries 1/4 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 1 -lair �tyles... PnyWciyYou Like We'll create a look that's as individual as you are...for this holiday season, and all year 'round. Ramona Humphrey Sue Murray We carry REDKEN Products Edith Anne Hair Fashions Karen Cronin CORNER'1 OF GIBBINGS AND RATTENBURY STREETS CLINTON 482-7697 We're open all day Tuesday to Friday plus Tuesday and Thursday evenings and Saturday mornings. GUM DROP CAKE 1 Ib. 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 / 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 minutes. 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. ICING (Mocha Butter Cream) Dissolve, 1 tsp. instant coffee in 1 tsp. boiling water. Cream 1/2 cup butter Gradually beat in 3/4 cttp 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. Mrs. Leiutenant Lynda Watt Goderich