The Rural Voice, 2000-12, Page 36otss0 CHRISTMAS TREES
Cuty our own and Pre-cut
Come and see our huge selection of
fresh Christmas trees
Open everyday at Noon
from Nov. 25th
a
ti
.0.441
•
40
c
'til Christmas
Saturdays 9 am to 5 pm
Where: 5 km West of Teeswater
on Bruce Rd. 6 right beside
Teeswater Concrete
CaII 392-6776 or
1-800-263-2555
3,0 RY k,
AKelm Ciriatniaa f rafn euetty ne at CONCRETE
undalk District Credit Union Limited
Community Banking & Investment Services
Chequing, Savings and Term Deposits
Personal Loans, Residential and Farm Mortgages
Agricultural and Commercial Loans
Mastercard, Money Orders, RRSP's, RESP's,
Travellers Cheques, Financial Planning & Mutual Funds by W.H. Stuart
Holiday Greetings to
all our customers
from Directors and Staff
79 Proton St. N. DUNDALK, Ont.
519-923-2400
Fax 519-923-2950
email: ddcu@hurontario.net
Proud to Provide Quality
Member Service Since 1943
519-923-2400
32 THE RURAL VOICE
15x9 in. (38x23 cm). Carefully place
on cookie sheet.
Spread reserved cream cheese
mixture in 4 -in. (10 cm) strip
lengthwise down centre of rectangle.
Make cuts 2 1/2 inches (6.4 cm) long
at 1 inch (2.5 cm) intervals on each
15 -inch (38 cm) side of rectangle.
Fold strips over filling, overlapping
and crossing in centre.
Bake about 20 minutes or until
golden brown. Remove from cookie
sheet; place on wire rack.
Glaze:
3/4 cup (175 mL) powdered sugar
1 tbsp (15 mL) warm water
1/4 tsp (1 mL) almond extract
Mix all ingredients until smooth
Drizzle glaze over warm coffee cake.
Serve warm or let stand until cool.
Refrigerate any leftovers.
HOLIDAY BRAID
5 1/2 to 6 cups (1.375-1.5 L) all-
purpose flour
1/2 cup (125 mL) granulated sugar
1 tbsp (15 mL) grated lemon rind
1 1/2 tsp (7 mL) salt
1/2 tsp (2 mL) ground mace or
nutmeg
2 envelopes (8 g each or 2 tbsp/30
mL) quick -rise instant yeast
3/4 cup (175 mL) milk
1/2 cup (125 mL) water
1/3 cup (75 mL) margarine
3 eggs
2 cups (500 mL) chopped, dried or
candied fruit
1 egg white, lightly beaten
granulated sugar for decoration
Reserve 1 cup (250 mL) flour.
Mix remaining flour, sugar, lemon
rind, salt, mace and yeast in large
bowl. Heat milk, water and margarine
until hot to touch (125°F/50°C). Stir
hot liquid into dry ingredients. Beat
in eggs. Mix in fruit and enough
reserved flour to make a soft dough
that does not stick to bowl. Turn onto
the floured surface, knead until
smooth and elastic, about 8 minutes.
Cover and let rest 10 minutes.
Divide dough in half. Cut each
half of dough into 3 equal parts and
roll them into 14' (35 cm) ropes. To
form braids, place 3 ropes side by
side on a lightly greased baking
sheet. Start to braid from centre to
end, then braid opposite side to the
other end. Pinch the ends to seal.
Repeat for second braid. Cover with a
damp cloth and let rise in a warm