The Rural Voice, 2000-08, Page 47READY TO LAY
PULLETS
BABY CHICKS
WHITE & BROWN EGG LAYERS
FISHER POULTRY FARM INC.
AYTON, ONT NOG 1C0
519-665-7711
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Your new Maytag® stainless
steel dishwasher is making
your dishes sparkle. That's
because the new stainless
steel interior retains heat for
optimum washing and drying.
And it resists odors, spots,
stains — even corrosion.
INTRODUCTORY
SALE PRICE
5 yr. Jet Clean Warranty
plus limited lifetime
Don't wash your dishes
before you wash your dishes.
a
White and Dark Mocha Parfaits:
Place pound cake cubes in tall
glass. Brush with prepared coffee.
Top cake with coffee or chocolate ice
cream. Top with crackle sauce.
Garnish with chocolate.
CHOCOLATE RASPBERRY
TORTE
11/4 cups (300 mL) all-purpose
flour
3/4 cup (175 mL) granulated sugar
1/2 cup (125 mL) cocoa powder
1 tsp (5 mL) baking powder
pinch salt
1 cup (250 mL) sour cream
I egg, beaten
1/2 cup (125 mL) milk
1 tsp (5 mL) vanilla
2 1/2 cups (625 mL) raspberries
2 tbsp (25 mL) packed brown
sugar
2 tsp (10 mL) grated orange rind
In large bowl. sift together flour,
granulated sugar, cocoa, baking
powder and salt. In separate bowl,
combine sour cream, egg, milk and
vanilla. In another bowl, gently
combine 1 1/2 cups (375 mL) of the
raspberries, brown sugar and orange
rind. Add milk mixture to flour
mixture and mix well.
Spread batter evenly into greased
9 -inch (2.5 L) springform pan. Spoon
raspberries over top, leaving 1/2 inch
(I cm) border uncovered.
Bake in 350°F (180°C) oven for
30 to 35 minutes or until cake tester
comes out clean. Let cool. (Raspberry
centre will seem wet but will firm up
as torte cools.)
Cover with plastic wrap: chill for
at (east four hours or up to 24 hours.
To serve, top with remaining
raspberries.
LEMON BLUEBERRY
CHEESECAKE IN PHYLLO
CUPS
4 sheets phyllo pastry. thawed
2 tbsp (25 mL) butter, melted
1 envelope .untlavoured gelatin
1/4 cup (50 mL) lemon juice
1 pkg (250 g) cream cheese,
softened
3/4 cup (175 mL) granulated sugar
4 tsp (20 mL) lemon rind
1/2 cup (125 ml) whipping cream
2 cups (500 mL) blueberries
icing sugar
Stack two sheets phyllo on flat
surface; brush top lightly with butter.
Using sharp knife, cut in half
lengthwise, then in three crosswise to
make 6 squares. Place I square into
each of 6 greased muffin cups so
pastry corners extend well over cups.
Repeat with remaining phyllo.
Bake in 375°F (190°C) oven for 6-7
minutes or until golden brown. Let
cool.
In small bowl, sprinkle gelatin
over lemon juice. Add 1/4 cup (50
mL) boiling water, stirring until
completely dissolved, about 2
minutes; set aside. In another bowl,
beat together cream cheese, 1/2 cup
(125 mL) of the sugar and 1 tbsp (15
mL) of the lemon rind until smooth;
slowly stir in gelatin mixture. In
another bowl, whip cream; fold in
cheese mixture. Carefully place
phyllo cups onto baking sheet; spoon
in filling. Chill until set, about 1 hour.
In saucepan, gently stir together
blueberries, 1/4 cup (50 mL) water
and remaining sugar and lemon rind
over medium heat until boiling. Let
cool.
To serve, top each cheesecake
with blueberry topping; dust with
icing sugar.
Tip:
These mini cheesecakes can be
assembled (without topping) a day
ahead, but do not cover. Refrigerate
on baking tray.
SUMMER BERRY NO -BAKE
PUDDING
6 cups (1.5 L) berries (raspberries
or blueberries) ,
1 cup (250 mL) granulated sugar
2 tbsp (25 mL) orange liqueur or
juice (optional)
2 tsp (10 mL) each grated lemon
and orange rind
1 tbsp (15 mL) orange juice
7 or 8 thih slices white bread (1 or
2 days old), crusts removed
In largesaucepan, combine
berries, sugar, liqueur (if using)
lemon and orange rinds and juice.
Stir gently over low heat just until
simmering and berries begin to
release juice, about 5 minutes.
Remove from heat. Spoon 2 tbsp
(25 mL) of the juice into small bowl;
refrigerate.
Line 6 cup (1.5 L) bowl with
plastic wrap, leaving overhang. Cut
bread in half vertically; use most of it
to line bottom and side of bowl,
cutting pieces to fit. Spoon in berry
APPLIANCES
871 - 10th St. E
HANOVER
364-1011
Mon - Wed 9-6
Thurs - Fri. 9-9
Sat - 9-6
ELECTRONICS
102 Main St. E.
LISTOWEL
291-4670
Mon - Thurs 9-6
Fri 9-9
Sat - 9-6
AUGUST 2000 43