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HomeMy WebLinkAboutThe Huron Expositor, 1979-11-15, Page 65lFRUTT JU11fBU Ss 1'/2 c, seedless raisins • c. apple juice Soak the above one hour and drain. /2 c. all-purpose flour, 3/• tsp, soda ' tsp. cinnamon ' tsp. nutmeg 1/8 tsp. cloves (if desired) '1s c. brown sugar (packed). 2 tbsp soft butter 1 egg c. nuts (pecans & walnuts). 1 (4 oz.) cherries 'Bake 325 deg. for 12 mins. Makes about 4 dozen cookies. Mrs. Tom (11a) Cunningham R,R.1 Auburn COMMANDOES (LIKE SHORTBREAD ] VI cup butter 1/2 cup brown sugar 1 egg yolk' beaten 1 tsp Baking powder V/ Asp salt 1 cup all purpose flour Cream butter and sugar, add beaten egg yolk. Sift baking power, salt and flour. Mix all well and put through a cookie press and add a cut cherry or nut on top, or Make in round button, shape with . a piece of. coloured gum ;drop on, top. '> • Mrs. Lawrence Plaetzer Auburn . UNBAKED: COOKIES, 2 cups white sugar. 1/2 cup.butter.:` 1/2 cup milk.. .: 1 tsp. vanilla;. Let mixture come to a, foaming boil. Remove from stove and add 3 cups rolled oats, S level tablespoons cocoa, 1 cup shredded,'coconut. Stir together and drop by teaspoons on ungreased cookie sheet., But do not bake. Eat when firm. • Lori Consitt RR 1 Varna I4EBANESE COOKIES (SHORTBREAD] 1 cup butter (not margarine) room temp. 11/2 cups sifted icing sugar 1 egg yolk 2 tsp lemon juice 2 cups pastry flour Beat butter 2 or 3 minutes; until well creamed'. Add sugar gradually and beat until looks airy and nearly : white, add. sifted flour until thoroughly blended,,' batter looks like whipped butter. Chill. dough in bowl for at least 1 hr or until firm With floured palms shapeinto 60 1" balls, place 2" apart on buttered cookie sheet, put nuts on top. Bake. at 3250 baked when narrow golden rimat edge_ Mrs. Bert Shobbrook Londesboro.. BUTTERSCOTCH COOKiIES:. 1/2 cup butter or shortening 1''/:.cups brown sugar 2 eggs unbeaten 1 tsp vanilla 3'/2 cups sifted all-purpose flour.. or 4 cups sifted pastry flour 1 tsp salt % tsp cream of tarter •'1 tsp. baking soda 1 cup•walnuts. finely chopped. (optional) Cream butter., Add sugar gradually. Beat Well. Add eggs and vanilla. Beat, sift dry ingredients. Add to creamed mixture. • 'Mix well. Add nuts, Cover and chill;: Form • dough into 2" roil, wrap well in wax paper. Leave overnight in cold r place: Cut with, sharp knife in 1(8" slices. Bike on greased` baking sheet in. moderate Oven 375e for 10 mina When cold, store in tightly covered tin. Yields 5 doz cookies. . Mrs. Cathy Wanimes RR Clinton CHERRY COOKIES '/2 cup soft butter 1. teaspoon orange juice 11/2 cups des'icsted coconut 12/1• cups icing sugar 31/2 ozs. well drained marachino cherries 1 cup fine graham wafer crumbs Method . Cream butter; add icing sugar and orange juice. Mix in coconut : This will be soft, Wrap a small portion of mixture around a whole cherry. 'Roll in 'graham • wafer crumbs and chill in refrigerator. Laurene Regele RR 1 Dublin, HERMITS 1/2 cup butter 1 cup brown sugar 1•• egg 2 tspc' baking soda 2 tbsp. warm tea 11/2 cups • all purpose flour 'A tsp. salt 1 tsp. nutmeg 1 tsp: cinnamon 1-1'/a cups chopped raisins 1/2 Op chopped nuts Cream butter and sugar. Add eggs and! soda dissolved in :tea. Sift flour. salt; nutmeg and cinnamon together. Stir into, creamed mixture. • Add raisins and nuts. Drop by teaspoon 2" .apart on greased cooky,sheet. Bake at3i5°for ' 8-10 minutes. ANNIE'S SQUARE$ cup butter ({` 2 pkgs butterscotch chips 1 cup peanut butter 1 cup dessciated coconut 1. cup walnuts 2 cups small marshmallows Melt 'butter, butterscotch chips and, peanut butter inthe top of a double boiler; Remove from heat. Add 'coconut ,, walnuts, marshmallows. Pat into a buttered 818' pane and place in refrigerator until set. Remove block from pan, cut lata 4 and freeze each square in a separate, freezer bag. To serve: Remove square from bag. Cuteach square into 9 pieces.. ' Helen Nott Seaforth NEW'TORII SPECIALS 1/ cup margarine % -cup white sugar 1 cup cocoa 1 teaspoon vanilla 1 egg 2 cups, graham wafers 1 cup cocoanut 1/2 cup walnuts Put this, in 9" square pan. Cream:. % cup 'butter 2 tablespoons vanilla instant pudding mix 3 tablespoons milk 2 cups icing sugar Spread over crumb mixture and chill. Melt.2 semi -sweet chocolate squares & 1 tbsp. butter. Spread on chilled mixture. Chill. Cut into. bars. Veronica Price. 101 EassonStreet'. Stratford CHRISTMAS' FRUIT BARS 1/2 cup butter 1/2 cup white, sugar 3 tbsp. frozen orange' juice :concentrate 1 tsp. vanilla 1 egg 1'/a cups sifted all-purpose flour • ' 1 tsps. baking soda ' tsp. salt 2/ cupmixed fruit or 8 oz. glace cherries (cutin halves) 34 cup raisins 1/2 cup nuts if desired. Cream, butter and sugar; add juice, vanilla, • and egg. _ Stir in sifted , dry ingredients, add fruit and mix well.:; Spread in a greased 9" x 7" pan. Bake at,,. 350°about 20 min. (18-25 min.) When cool, frost; with Orange Frosting.. ORANGE FROSTING 2 tbsp. butter "1 cup, icing sugar 2 to.3 tbsp. frozen orange juice concentrate Arlyn Montgomery 1.R. 01, Belgrave Christmas' Cookbook Page 30 •