The Brussels Post, 1979-11-15, Page 5Prize recipes won $2 each
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
'/2 c butterscotch chips
1 tsp. vanilla
1 egg
1/4 tsp. salt
c dessicated coconut
1/2 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
'/2 tsp. vanilla
1'/2 tsp. milk
Blend well and put on top of squares.
Chill well (3 hours). Cut into squares.
Olga Eckert, Dublin
PEACHY DESSERT BARS
Filling:
11/4 cups (19 oz. can) canned peaches
2 c raisins
'/2 c sugar
1/4 c flour
'/2 tsp. nutmeg
1 tsp. cinnamon
1/4 cup Carnation milk
1/4 tsp. almond extract.
Crust:
1 c packed brown sugar
2 c flour
1 1/2 tsp baking powder
'/2 tsp salt
3/4 c shortening
% c Carnation 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 remaining crust and nuts.
Bake at 350° for 40 - 45 minutes.
Laura Johnston, Belgrave
POPPY SEED CAKE
1 c milk
1/2 c poppy seed
% c margarine
1 1/2 c white sugar
2 egg yolks
3 egg whites - stiffly beaten
2 c once sifted flour
3 t4, baking powder
Combine milk and poppy seed and leave
sit while preparing rest of ingredients.
Grease and flour 2 layer pans.
Cream margarine, gradually add sugar.
Beat until fluffy. Add egg yolks, beating
after each addition, then beat until light.
Sift flour, baking powder and salt. Add
alternately with milk and poppy seeds,
beginning and finishing with flour. Fold in
egg whites. Pour into pans.
Bake in a 350°F oven for 25 - 30 minutes.
Allow to cool, then cut each cake in half
making four layers, Put filling between
each layer
FILLING
2 c milk
'/2 c white sugar
6 tbsp. corn starch
1/4 tsp. salt
1 egg + yolk
11/2 tsp. vanilla
Scald milk y 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 to coo I. 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
1/2 cup butter
2 cup light cream or very rich milk
1 tsp. vanilla
Place the sugar, corn syrup, butter and 1
cup ofthe cream in a heavy saucepan. Cook
and stir until sugar is dissolved and the
mixture boils. Add the remaining cup of
cream gradually never letting mixture stop
boiling. Cook over low heat till the syrup
separates into threads which are hard but
not brittle when tested in cold water
(248°F). Remove from the heati add nuts
and vanilla. Pour into an oiled pan 8" x 8"
x 2". While still warm crease in squares.
When almost cold cut in squares and wrap
in waxed paper.
Mrs. Ross Gordon
R.R.I, Seaforth
LIGHT CHRISTMAS CAKE
1 lb. red and green glace cherries cut in
half
1 lb chopped citron peel
1'/2 lbs. sultana raisins
12 ozs. seedless raisins.
1 lb. cut mixed fruit
8 ozs. pineapple glace
6 ozs. slivered almonds
Using a large bowl, pour 12 ozs. of
Apricot Brandy over the above fruit, and
let soak over night.
Then mix together 5 cups of all purpose
flour, 2 tsp, of baking powder, 1 tsp. of
salt, 1 tsp. of nutmeg and 1 tbsp. of
cornstarch.
Cream seven-eighth lb. of butter, 1 c of
sugar, 7 large eggs, 9 ozs. of apple jelly, 9
ozs. of pineapple jam, 1 tsp. of vanilla, and
1 tsp. of almond extract.
Combine all ingredients together and
line 2 ten inch and 1 eight inch pans with
greased brown paper and bake in 275°
oven for about 3'/2 hours or until done.
Place a container of water in oven with
cakes and remove from oven the last hour
of baking time.
Mrs. Verna May, Seaforth
GRADUATION DESSERT
Bake in a large cake pan, 13" by 9" by
2" inches, an 18 or 19 oz. cake mix (white).
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
t(2 tsp. cream of tartar
dash of salt
2 (gg whites
1 tsp. vanilla
Combine first 5 ingredients. Bring to boil
stirring till sugar dissolves. Slowly add to
unbeaten egg whites beating constantly on
high speed until stiff peaks are formed.
Marjorie Duizer, Londesboro
Christmas Cookbook Page 3