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HomeMy WebLinkAboutThe Huron Expositor, 1979-11-15, Page 70QUICK BROWNIES' 1/2 cup butter 2 squares (2 oz.) unsweetened chocolate 1 cup granulated sugar .2 eggs, well beaten 1/2 tsp. vanilla 3/. cup all purpose flour 3/4 tsp. salt 1/2 cupchopped. walnuts. Place butter and chocolate in saucepan. over low heat. Melt together over low heat... stirring constantly until .smooth. Remove from heat; stir in sugar, eggs, vanilla, flour, salt and then nuts.. Pour batter into a greased and floured 8 inch square. pan. Bake at 350a F for 25 to 30 minutes, until.. firm and brownie begins to pull away from pan. Cool: Cut into 2 inch squares. Make` 16 brownies. These squares are like • a confection, they need no frosting. Mrs. John Oke BUTTER TART PAN SQUARES 'h cup soft butter or margarine 1 cup sifted all purpose flour 2 tbsp sugar (white or brown) 2 eggs beaten 11/2 cups brown sugar 3 tbsp flour 1 tsp. baking powder 1 top vanilla 1/4 cup :choppedwalnuts Z. MARSHMALLOW DREAM SQUARES': Base: '/. cup soft butter 1/ cup lightly: packed light brown sugar 1' cups sifted all-purpose. flour Topping: 2 envelopes (2 (bsp.) unflavored gelatin 1/2 cup cold. water 2 cups granulated sugar cup warm water Cook, stirring constantly until boiling, then 1 cup chopped red or green. maraschino turn heat down and boil gently 1 minute. cherries (ordicup each chopped Remove from . heat, add crumbs and cherries and. mixed peel) vanilla. Turn into buttered pan, pat firmly '/� cup chopped almonds, blanched or and chill. unblanched T PING 1 tsp. almond flavoring 1 cup white sugar 10 or 12 drops red food coloring 1 envelope unflavoured gelatin PEPPERMINT MARSHMALLOW SQUARES '/i cup butter 1/2 cup. brown sugar '/. cup cocoa I egg beaten .1 tsp vanilla. V/2 cups vanilla; wafer crumbs or graham wafer crumbs. Melt butter, add sugar, cocoa and egg. To Make Base: 1/4 tspsalt Cream butter, blend in brown sugar. 1. cupcold water Add. flour and ,combine well. Press"dough evenly into a 9 x 12" pan; prick well 'withi a 1 cup sifted icing sugar fGreen or red fruit colouring o runtlBake at 325 degrees for 30 minutes, '4 tsp. peppermint extract onto taste.. or until golden. Cool chips To. Make. Topping: 1 tablespoon chocolatep. Soften gelatin in cold water. Combine /_ teaspoon butter. Combine sugar,. gelatin,, and salt in sugar and warm water in saucepan; bring. saucepan. Stir in water. Bring to boil and to boil and boil two minutes. Remove from p heat. Stir softened gelatin into hot syrup. boil gently 10 minutes. Turn into bowl., Beat with rotary beater or.electric mixer Cool. DO NOT ,CHILL Add icing sugar, colouring and peppermint and beat with until very stiff. Add. cherries (or cherries.. mixer.. until thick like.: a soft and: peel), almonds, flavoring and.' coloring. marshmallow. veryt will take about. 5 minutes to . tint a delicate pink. Pour over baked.. h speed. I Pour over mixture. shortbread: layer: Allow to cool for several : at hi n edand base set xt het hours. until surface gloss disappears. Cut Cwater. Melt. s and butterrom tip of a in of into one inch' squares. Use within 2 or 3 rows about an inch apart. Draw a .o knife Mrs in 1/. cup raisins: days or.can be frozen. back. and forth n make a. pattern. Chill Cream butter and add 1 cup flour and 2 on J h Oke tbsp sugar, with floured fingers press the. R.R. 3 Exeter until firm. Cut in squares to serve. Frances McKnight mixture smoothly into an ungreased 9x9 France Cambridge pan. Bake at 350• for 15 minutes. RR 1 Meanwhile • mix remaining ingredients together, pour and spread this mixture over partially baked layer. Return to oven and bake 20 to 30 minutes or until, golden brown,all..ow to cool before cutting. Mrs. Wm Harman RRS Brussels POLKA DATE SQUARES 1 cup cut up dates 1 cup hot water 1.tsp. soda Mix the above together. Beat the following until creamy: 1 cup soft butter or margarine 11/4 cups white sugar 2. eggs (beat in one at a time) Sift 1'/. cups all purpose flour and beat into mixture 1 tsp. vanilla. Add a few butterscotch chipits about'/, cup and 14:. cup walnuts (chopped). Sprinkle % cup butterscotch: chipits on top of cake batter. Bake at 325° for 30 minutes in 6 x 10 or 8x 8" pan. Mrs. Lewis Stonehouse Belgrave Page 44 Christmas cookbook SCHOLARSHIP RECIPE la school. Orli 2' cup all purpose flour 3/,; cup shortening or margarine. 1 cup granulated sugar NANAIMO SQUARES 1 tsp. baking powder Part 1 In top of double boiler over low heat 1/2 tsp. baking soda put: '/: cup butter 1/2 cup white sugar 2 eggs. Beat altogether well., Then cook until slightly :thickened. Removee from heat Add: 2 cups crushed graham wafers 1 cup dessicated coconut 1/3 cup chopped nuts optional Part 2: 2 cups icing sugar 2 tbsp. instant vanilla pudding 1/4 cup soft butter About'/. cup milk. Mix well and spread on top of 1st. mixture. Part 3: 2 tsp. Brown Sugar 1 tsp cocoa A little hot water to dissolve and , easy to spread. Dribble on top of 2nd part. tsp. salt' 2 eggs 4: tbsp. milk 1 cup chopped dates '/ cup chopped cherries 1 tsp. vanilla. 21/2 cup corn flakes Sift flour,• baking powder, baking soda and salt. Cream shortening and sugar well Add - eggs, milk, and vanilla, . beat thoroughly, Blend in dry ingredients gradually; Add cherries and dates, mix well. Shape 1' tsp. dough into. a ball, roll incrushed cornflakes. Place 1/4 maraschino cherry on top (two colours used if possible). Baked on greased pan at 375 degrees for 10 to 12 minutes. Mary Haugh Brucefield