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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,.