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Home My WebLink AboutThe Huron Expositor, 1982-11-24, Page 24A24 - THE HURON EXPOSITOR, NOVEMBER 24, 1982 ,• Christmas cookies make asuper gi BY SUSAN WHITE Christmas is one time of year that calls for a little self-indulgence and at our house that means baking cookies, When friends drop in over the holidays it's great to be able to fill .a plate with home-made goodies. Then there are the sort of cookies you can decorate the tree with. Try that with the sugar cookie recipe that follows, although your tree will look a little bare by the 25th as word spreads about how good they are. And, a selection of your favourite Christmas cookies makes a super Christ- mas present. Do you have a favourite cookie recipe? Send it to the Expositor by Monday. Next week we'll feature cookie recipes again. Look for Christmas party recipes in the Dec. 8 Expositor and old favourites and new ideas for Christmas dinner in the Dec. 15 paper. For the last minute cooks, the Dec. 22 issue will feature recipes for Christmas goodies that can be prepared in a hurry. Most Christmas cookie recipes give you a lot of cookies. Package them with ingenuity and you'll *et several gifts out of one batch of cookies. Tiny Christmas stockings, small boxes with seasonal motifs and mini tin containers are the newest way to present fruits and nuts or home baked cookies. The tin boxes are decorative and PRICES EFFECTIVE UNTIL SATURDAY, NOVEMBER 27, 1982. practical because they'll keep cookies fresh. Designs of the tins can be chosen to fit the recipient. Pink Divinity cookies rich with coconut nestle in a Santa tin for "extra good boys and girls," Tbere's a Christmas tree decorated tin filled with Cranberry Thumbprint Cookies laden with cranberry sauce that would be just right for your tea drinkingfriends. RANBERRY THUMBPRINT COOKIES 1 cup soft butter or margarine h cup sifted confectioners' sugar 1 egg yolk 1 tablespoon brandy 2 cups sifted all-purpose flour I cup cranberry orange sauce or whole berry cranberry sauce Cream butter until fluffy. Stir in sugar, egg yolk and brandy. Stir in flour. Chill wrapped dough for 2 to 3 hours. Roll dough Into 1 -inch balls and place on ungreased cookie sheets. ' ess in center to make a hollow. Bake in a preheated slow oven (325°F) for 20 to 25 minutes or until pale brown. Cool and then fill with a tiny spoon of desired cranberry sauce. Makes 48. PINK DIVINITY 3 cups sugar 1/4 cup clear corn syrup 1/4 cup cranberry juice cocktail 2 egg whites ROT '/r of a 3 -ounce package of strawberry gelatin 1 cup chopped nuts 1 cup flaked coconut In a 2 quart saucepan, combine sugar and cranberry juice cocktail. Stir until sugar dissolves over medium heat. Then cook without stirring at a boil until 250°F. on a candy thermometer. In an electric mixer, beat egg whites until they hold soft peaks. Gradually heat in gelatin 1 teaspoon at a time until mixture holds stiff peaks. Gradually in a thin stream, beat in sugar syrup. Beat until mixture just begins to become dull; fold in nuts. Line cookie sheets with foil and coat tightly with non-stick cooking spray. Drop cookies by teaspoon onto sheets. Sprinkle with coconut and let stand at room temperature until firm. Store in an air -tight container in a cool dry place. Makes 48. RICH, DARK BRANDIED FRUIT CAKE from Mary Moore lOkeJ Burlington (*double recipe for a lovely 4 -tier wedding cake) 1 Ib. light seedless raisins 1 Ib. dark seedless raisins '/2 Ib. currants 'h Ib, candied cherry halves 1/2 lb. candied mixed fruit 1/4 cup chopped dates T/4 cup slivered almonds 1'/ cup sifted all purpose flour 1 tsp. baking powder '/ tsp. soda 2 tsp. cinnamon 2 tsp. nutmeg 1/4 tsp, salt 1 tsp. allspice '/4 tsp. ground cloves '/ Ib. butter 1 cup white sugar To prepare pans: (*Line pans with brown / paper and brush with vegetable oil) I. Combine fruit and nuts in a large bowl. 2. In another bowl, sift together flour, baking powder, soda and spices. 3. Sprinkle one cup of flour mixture over the fruit mixture to coat it, 4. In another bowl, cream butter and sugar together, Beat in egg yolks and flavourings. 5. Add molasses and combine well, 6. Beat in coffee and grape juice. 7. Blend flour mixture into creamed mixture, 8. Stir fruit into batter mixture, combinewell. 9. In another bowl, beat egg whites until stiff but not dry. 110. Fold egg whites in with the rest of the ingredients. 11. Bake 3110° for first thirty minutes, then 200° for four -five '/2 hours. To keep .cakes moist. bake cakes with a small pan of water set in the oven. 112. When cool, remove cake from pans and peel off liners. 13. Prick cake tops with tooth pick. Dribble brandy('/t cup) every three days for two weeks. 14. Wrap in foil and store in refrigerator. • VANILLA ROLLED COOKIES 31/2 cups flour 1 tsp, baking powder 'h tsp. salt 1 cup shortening (or butter) 11/2 cups sugar 2 well beaten eggs 11/2 tsp. vanilla Sift flour, add baking powder and salt. Sift again. Cream shortenmg,,add sugar grad- ually and continue to beat until light. Add well beaten eggs and blend thoroughly. Add banilla. Combine dry ingredients and the creamed mixture. Mix all thoroughly and chill. Bake at 400°F, 6 to 8 minutes. These are the best when rolled out fairs} flat and cut with cookie cutters. ,Decorate with sugar crystals, etc. CALLA LILIES 1/2 cup white sugar cup pastry flour 2 eggs I teasp. baking powder '/4 tease. salt Method: Mix sugar and beat eggs in, add flour, salt and baking powder. Stir and beat well. Drop by teaspoon on pan. Bake in a hot oven about 400°F until light brown. As soon as you take them out of oven shape them into lilies, put the two sides together and press. You can hold them with toothpicks. When you serve them use a lemon jello and put a small teaspoon at the top off your lily and a teaspoon .of dream whip on. They really look like a lily and make a very attractive plate. Ruth Johnston Belgrave WALNUT CHERRY SLICES Part One: '/r cup butter 1 cup sifted all purpose flour 1/8 tsp. salt 2 tbsp. icing sugar Cut butter into flour and icing sugar until mixture resembles fine meal. Pat in greased 8" x 8" pan and bake until golden brown. slow oven -325°F. Part two- 2 eggs 1 cup sifted yellow sugar 2 tbsp. flour '/r tsp. baking powder '/4 tsp. almond extract 1/2 cup candied cherries (cut up) 1/4 cup chopped dates 1/2 cup desiccated coconut 3/4 cup chopped nuts Beat eggs, add sugar, flour. b. powder and flavouring; beating well, add fruit and nuts and spread mixture over cooked pastry bottom. Bake in moderately slow oven about 325°F. until golden about 20-25 minutes. Ice with butter icing flavoured with orange or lemon. Mrs. Lewis Stonehouse Belgrave Ui any 91 UL �5 U1 7 �1 G� A KNlCl1TEL STORE HOURS: TNURS. &AFRI.• 9-9 PM SATURDAY - 9P PM FRE DELIVERY SDWE R ERVE THE RIGHT I HT TO LIMIT QUANTITIES! OR M SEAFORTH EVERY FROM THE DELI MAPLE LEAF "COIL STYLE" POLISH SAUSAGE LB. 1.88 SWIFT PREMIUM OLD MILL COOKED NAM LB. 2.88 SCHNEIDERS POPULAR MEAT LOAVES ASST'D VARIETIES LB. 2.78 MAPLE LEAF LIVERWURST (3 VARIETIES) LB. SWIFT PREMIUM DUTCH LUNCH SALAMI SCHNEIDERS JUMBO SUMMER SAUSAGE 1.58 1.0. 2.28 3.98 Black Diamond Single Thins ,o' CHEESE .411°'°"`-� SLI:CES 1 kg Pk g' '7.99 a DREAM WHIP DESSERT TOPPING 85 G PKG. •89 CRISCO SHORTENING 1 I fi 099 99 JELL-O LEMON PIE FILLING 340 G PKG. 1.69 NESTLE ASST, VARIETIES MINI PUDDINGS 4-5 OZ. TINS 1.49 GARDEN OR TOMATO -CLAM E.D. SMITH COCKTAIL CASCADE DISHWASHER DETERGENT 1 KG. BOX 2.69 SUNLIGHT LIQUID PRE PRICED 1.19 DETERGENT 500 ML 1.09 48 OZ. 1.69 LIBRY'5 CANNED SPAGHETTI CHRISTIE CHEDDEES or FLINGS 150 G. .89 28 OZ. 1.09 IN 011., TOMATO SAUCE, MUSTARD OR LEMON SAUCE BRUNSWICK SARDINES 31/2 OZ. CAN 2/.99 BUENO NACHO, BUENO CHRISTIE CHIPS REG. OR SEASONED TACO OR WHEAT 150 G. .89 PORK, BEEF OR CHICKEN CHUN KING DIVIDER PAK DINNERS 40 oZ. 2.59 CHRISTIE'S PRETZELS STICKS OR TWISTS 200 G CELLO .89 II 1 11, ASS,)F((f () 1F1lf 111 JELLY POWDERS CLUB, SOME OF EACH, TOASTED WHEAT McCORMICK'S CRACKERS PARTY, OR 350 G 1.19 3/ 11 .QUO MITCHELL'S APPLESAUCE 19 OZ. TIN _. till, .79 DIE 1RICH 100% WHOLE' WHEAT BREAD ( 75 C. 1 OAF .69 WESTON 1.78 „,,,„„,.....„,„,...................., LEtS Icy ME Ptta BEEF ..1*98 CANADA PACKERS DEVON SLICE( COOKED HAM175 G PKG. 4#: Ingersoll Regular CHEESE SPREAD 5no g Jar 2.49 PREMIUM MELITTA COFFEE 1 LB. TIN 3.99 DINNER ROLLS PKC: OF 12 .69 GIPIGERALE COME, SPRITE... :$/�.�9�� BUTTERHORNS PKC, OF 12 SCHNEIDERS MIN1 DELI (ASST D VARIETIES 250 G PKG SAUSAGE 1.78 BACON 500 G PKG 1.99 SCHNEIDERS SWEET PtCKIED CORNMEAL BACK BACON SCHNEIDERS LARGE RING BOLOGNA LB. 1.98 SCHNEIDERS POUCH PAK CORNED p BEEF T 50 t. PKG 1.88 SCHNEIDERS I" 1,0 PAK ALL BEEF SAVE ST 00 STEAKETTES 1.97 RANDOM CUT AV All ABLE AT THE MEAT COUNTER ONLY MEDIUM CHEESE I B 2.49 Velour BATHROOM TISSUE Assorted' Colours d Roll Pk'g,