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
•