HomeMy WebLinkAboutThe Huron Expositor, 1979-11-15, Page 27rite
Out of the hundreds of recipes submitted
to the first annual Christmas Cookbook for
readers of. The Huron Expositor, The
Brussels Post and The Blyth Standard, the
following winners were drawn. Each, of the
20 contributors whose envelope was drawn
will receive a cheque for $2.00,
BUTTERSCOTCH SQUARES
c butter
'/: c butterscotch, chips
1.tsp. vanilla.
1 egg
1/4 tsp. salt
1 c dcssicated coconut
'/s c chopped walnuts
2 c graham wafer crumbs
Melt chips over warm water. Then add
remaining ingredients Mix well, Press
into lightly.buttered 8" pan.
ICING
2 tbsp. soft butter
1 c icing sugar
1 tbsp• custard powder or vanilla pudding
'/i tsp. vanilla
WI tsp. milk
'Blend well and put on top of squares.
Chill well (3 hours). Cut into squares.
Olga Eckert, Dublin •
PEACHY DESSERT BARS
Filling;
1'/4 cups(19 oz. • can) tanned peaches
2 c raisins
V2 c sugar
1/4 c flour
'A lisp. nutmeg:
t tsp. cinnamon
3/4 cu iCarnation milk
'/4 .tsp. almond extract.
Crust:
1 c packed brown sugar
2 c flour
1'/: tsp baking. powder
'/2 tsp salt
3/4 c shortening
'/a c (.':trrtation milk
c nuts:
Place, filling ingredients except almond,
extract in pan. Stir over medium heat until
thick. Completely cool and add. extract.
Combine ingredients for crust except the
nuts. Blend well and pat 3/4 of crumbs in 9"
x 13" pan. Spread filling over crust. Top
with remainingcrust and nuts.
Bake at 350° for 40 45 minutes.
Laura Johnston, 'Belgrave.
cipes won 2' each
POPPY SEED CAKE;
1-c milk
�V c poppy seed
1/4 c 'margarine•
1:'/: c white sugar
2 egg yolks
3 egg whites stiffly beaten
2 c once sifted flour
3 tsp. baking powder
Combine milk and poppy seed and leave Using a large bowl, pour 12 ozs. of
sit while preparing rest of ingredients. Apricot Brandy over the above fruit, and
Grease and flour 2 layer pans. let soak over night.
Cream margarine, gradually add sugar. Then mix together 5 cups of all purpose
Beat until fluffy. Add egg yolks, beating flour, 2 tsp. of baking. powder, 1 ' tsp. of
after each addition, then •beat until tight. salt, 1 tsp of nutmeg and 1 tbsp of
Sift' flour, baking+ powder and salt. Add cornstarch.•
alternately with milk ,and poppy seeds, Cream seven -eighth lb. of butter, 1 c of
beginning and finishing with flour. Fold in sugar, 7large eggs, 9 ozs. of appip jelly, 9
egg vrintes. Four into pans. ozs. of pinerapple.jam, 1 tsp. of vatfiila, and
1 tsp. of almond extract.
Bake in a 350°F oven for 25 - 30 minutes. Combine . all ingredients together and
Allow to cool, thencut each cake in half lute 2 ten inch and 1 eight inch pans with.
making four layers. Put filling between greased brown paper and bake in 275°
each ler oven for about 3% hours. or until done.
LIGHT CHRISTMAS CAKE
1 lb, red and green glace, cherries cut in
half
1 lb chopped citron peel
11/2 lbs. sultana. raisins
12 ozs. seedless raisins
1 ib. cut' mixed fruit
8_ ozs. pineapple glace
6 ozs. slivered almonds
•
ac ay
F14LUNG Place a container of water in oven with
2 c milk cakes and remove from oven the last hour
'/z c white sugar of baking time.
6 tbsp. corn starch Mrs. Verna May, Seaforth
'/4 tsp. salt
1'/i tsp. vanilla . Bake in a large cake 13" by 9" b pan,y
i; egg 4 yolk
GRADUATION DESSERT
2" inches, an 18or 19 oz. cake mix (white).
Scald milk. Beat egg and yolk, combine
sugar, corn starch and: salt, then blend into
beaten egg. Stir a little of the hot milk into
the mixture, then add the mixture into the
remaining milk. Cook over med. heat until
thick. Pour into bowl tocool. add vanilla
and continue stirring while cooling. Spread
between layers and ice with a butter icing.
Mrs. Susan O'Connor, R. R. #1
Wetaskiwin, .Alberta
CHRISTMAS CARAMEL CANDY'
2 cup white sugar
3/4 cup;corn -syrup
'/R. cup butter
2' cup light.cream or very rich milk.
1 tap: vanilla
Place: the sugar, corn syrup, butt.:r and.1
cep of the cream in a'heavy saucepan. Cook
and stir Until sugar is dissolved and the
mixture bods. Add the reinaining cup of
cream gradually never letting mixture stop
boiling:, Cook over low heat tilt the syrup
separates into threads which are hardbut
not brittle When tested , incold water
(248°F). Remove from' the heat?add nuts
and vanilla. Pour into an oiledpan 8" x 8"
x 2".`While still warm. crease in squares.•
When almost cold cut in squares and: wrap.
in waxed paper.' •
As soon as it is baked, .use a:: long pronged
fork and poke• holes over the cake to the
bottom of the pan: Then pour over the hot
cake,the following hot solution.
2 packages raspberry jello,
2 c hot water
Allow to set in, cool place. Mix a package
of ,instant vanilla pudding or home-made
pudding 'of the same thickness: Spread' on
top of cooled cake. Mix two packages,
commercial whip (double size). and spread
on top of pudding. Cake may be cut in 18
pieces. Makes a light. dessert. You may
substitute lemon cake mix, and lemon
instant pudding; and lemon jello.
Doris Jeffery, Staffa'
JELLO FLAVOURED FROSTING
2 c sugar
1 c•water
3 tbsp of jello of your: choice, such as cherry
or orange
'/2 tsp. cream of tarjar
dash of salt
2 egg whites
1 tsp. vanilla
Combine first 5 ingredients. Bring to boil.
stirring till sugar dissolves: Slowly add to,
unbeaters eggwhites beating, constantly on
Mrs. Ross Gordon 'high speed until stiff peaks arefanned•
it.11.1, Seaforth Marjorie Duixec, Lopdesboro
Christmas Cookbook Pups 3,.