HomeMy WebLinkAboutThe Goderich Signal-Star, 1979-11-08, Page 62•�,i��4wn""LSM,..i:'teukdvctn.9au6iC:�,JF..i
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Page 28
From individuals...
Breads, loaves
REFRIGERATOR
BUNS
Take one'pkg. yeast in 1/2 cup lukewarm water
with one tblsp. sugar. Let rise 10 minutes.
Mix in bowl 11/4 cups lukewarm water,
1/4 cup sugar
1/2 tblsp. salt
1 egg beaten
1 tblsp. melted shortening
Add 2 cups flour.
Beat. Add yeast cake mixture. Add 2 cups
more flour. Knead with 3/4 cup flour. Put in
fridge.
To make buns\ make small balls on well -
greased tins.. Let rise in a warm place one hour
approx. Bake at 375 degrees about 15-20 minutes.
By Bertha MacGregor.
Clinton
Morepies...
STRAWBERRY YOGURT PIE
2'=-8-ourrce containers strawberry yogurt
1/2 cup crushed strawberries
1 - 8 ounce container prepared whipped topping.
Graham wafer pie crust
Thoroughly combine crushed fruit and yogurt
in a bowl. Fold in whipped topping, blending
well. Spoon into crust. Freeze about four hours.
Remove from freezer. Place in refrigerator for
30 minutes before serving.
Jay Carter
Clinton
yDUTCH APPLE PIE
Pastry - 11/2 cups sifted all-purpose or whole
wheat flour.
11/2 tsp. sugar (white)
1/2 tsp. salt
1/ cup corn oil (mazola)
3 tbsp cold milk
Filling - about 4 cups apples (quartered)
1/2 cup white sugar (1st amount)
2tbspflour
pinch salt
1/2 cup brown sugar (2nd amount)
cinnamon
Few 'dabs of butter or few tablespoons sweet
cream.
Pastry - sift dry ingredients in pie plate.
Measure oil - add cold milk and beat until
creamy.
Pour over dry ingredients. Mix. Press dough
with your fingers to line bottom and sides of pan
(or use another pie plate to press down evenly).
Filling - coat your apples with white sugar -
flour mixture a,1d arrange neatly in pie plate.
Sprinkle brown sugar over apples with your
fingers 'and then dust with cinnamon. Cream
really makes a dutch apple-pie but butter will do.
Bake in 350 degree oven about 50 minutes - or
lower heat to 325 degrees the last 10-15 minutes
until apples are cooked.
Serve warm with cheese,
By Margaret ivrrington,
RR2 Auburn.
ZUCCHINI -CARROT BREAD
3 eggs
1 cup salad oil '
11/2 cups brown sugar, firmly packed.
1 cup grated zucchini
1 cup grated carrots
1/2 cup bran cereal
2 teaspoons vanilla
21/2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
3 tsp. cinnamon
1 cup chopped nuts
Grease two loaf pans 81/2 x 41/2 inches. In large'
mixing bowl, beat eggs with oil until well blen-
ded. Stir in sugar, zucchini, carrots, bran cereal,
and vanilla. Stir in flour, baking soda, baking
powder, salt, and cinnamon. Stir to blend. Fold
in nuts. Spoon batter into prepared pans. Bake at
350 degrees F. oven for 1 to 11/2" hours.
By Mrs. George (Helen) Morley,
R R 2
,Goderich
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