HomeMy WebLinkAboutThe Times Advocate, 2006-01-25, Page 15Wednesday, January 25 2006
Exeter Times—Advocate
17
2005 NEW ARRIVALS vliZ)
Sophia Elizabeth Weigand
Born: May 18, 2005
Weight at Birth: 3.5 kilos
Weight Now: 7.4 Kilos
Birthplace: Brussels, Belgium
Parents: Dan and Traci (Tryon) Weigand
Sibling: Olivia 3 1/2 years old
Grandparents: George and Sandra Tryon
(Exeter), Jim and Eleanor Weigand (Dashwood)
What I liked best about 2005: Playing with my
sister and chewing on her toys.
Tatyana Paulina Zebroski
Born: May 30, 2005
Weight at Birth: 6 lbs. 7 ozs.
Weight Now: 17 lbs.
Birthplace: McMaster University Medical
Centre, Hamilton
Parents: Sandi and Thadeus Zebroski
(Brantford)
Grandparents: Audrey McDonald (Exeter)
What I liked best about 2005:
Visiting my Grandma in Exeter because
she gives great hugs!
Sydney Danielle Masse
Born: March 6, 2005
Weight at Birth: 7 lbs. 15 ozs.
Weight Now: 23 lbs.
Birthplace: Stratford General Hospital
Parents: Greg and Honey Masse
Siblings: Miaya Joan -Anne Masse, 2-1/2 yrs.
Grandparents: Joan & Bill Hoffman (Dashwood),
Rick & Karen Masse (Zurich)
What I liked best about 2005: Playing and
dancing with my big sister Miaya and
visiting with my cousins.
Will Dalrymple
Born: February 7, 2005
Weight at Birth: 6 lbs. 11 oz.
Weight Now: 25 lbs.
Birthplace: Stratford General Hospital
Parents: Greg & Lisa Dalrymple
Grandparents: Bob & Nancy Campbell (Hensall)
Charlie & Barb Dalrymple (Hensall)
What I liked best about 2005: Swimming with
my mom and going on my first fishing trip.
On Jan. 20
Marley Baker of
Exeter, middle,
received $350
for winning the
most recent
Dairy Queen
Blizzard Blast
shoot-out at an
Exeter Hawks
game. Manager
of Dairy Queen
Cathy Batten,
left and the
Hawks mascot
Hawk Guy, right
present the
cheque. Baker's
ticket was
called to com-
pete in the
shoot-out but
family friend
Tom Hayter
shot the puck
for her.
(photo/Nina Van
Lieshout)
Troy Anthony
Langendoen
Born: June 16, 2005
Weight at Birth: 7 lbs. 13 oz.
Weight Now: 18 lbs.
Birthplace: Stratford General Hospital
Parents: Steve & Jennifer Langendoen
Grandparents: Gerard & Judy Grenier (Exeter),
Bob & Jenny Langendoen (Bayfield)
What I liked best about 2005: I really liked
Christmas because everyone spoiled me!
cooking with memories
BY DEBBY WAGLER
APPLE DUMPLINGS PROBABLY REPRESENT COMFORT FOOD TO
MY DAD. THEY WERE A REAL TREAT IN THE FALL AND
WINTER WHEN THEY WERE SERVED UP WARM WITH CREAM
OR ICE CREAM! THE FOLLOWING RECIPE IS SIMILAR TO A
TRADITIONAL DUMPLING BUT I HAVE ENJOYED IT A BIT MORE
BECAUSE IT DOESN'T HAVE QUITE AS MUCH DOUGH. IT
IS EASY TO ASSEMBLE AND OH SO GOOD! THE RECIPE HAS
BEEN ADAPTED FROM THE COMPANY'S COMING DESSERTS
COOKBOOK, ONE OF MY COOKBOOKS THAT HAS LOOSE
PAGES, SPLATTERS GALORE AND NO COVER FROM THE
AMOUNT OF USE IT HAS HAD. 1 INCREASED THE SAUCE
BECAUSE I LIKE THERE TO BE LOTS OF SAUCE AND I DOUBLED
THE APPLE TO MAKE IT REALLY FRUITY! ENJOY THIS
DELICIOUS TREAT!
APPLE PAN DOWDY
2 cups flour
2 tsp baking powder
1 tsp salt
1/2 cup butter or margarine
2/3 cup milk
Cut butter into flour, baking powder and salt till crumbly. Add
milk and mix well. Roll the dough out into a large rectangle
shape on a piece of floured wax paper.
Cinnamon sprinkle
12 Apples, peeled and grated
1/4 cup 1/2 cup brown sugar
Cinnamon sprinkle
Sprinkle the dough with the first cinnamon and then cover
generously with apple. Sprinkle the brown sugar over the
apple and then the remaining cinnamon. Starting with the
long side, roll like a jelly roll. Cut into I -I/2 to 2 inch pieces
and place in a deep 9 by 13 inch pan. The recipe calls for you
to stand on end but I tend to lay them in cut side down. Try
both ways and do what you like!
Sauce:
2 cups brown sugar
4 cups water
2 tbsp butter
2 tsp vanilla
Bring the sauce ingredients to a boil in a saucepan and then
pour over slices. Bake in 350 oven for about 40 minutes till
bubbly and brown. You may not be able to use all the sauce if
your pan isn't deep enough but you could heat the remaining
and serve it warm over the cooked treat or add it in the last
minutes of cooking when some of the sauce has been
absorbed. WOW! Serve warm with cream or ice cream.