The Rural Voice, 2002-01, Page 33light; beat in 1 cup (250 mL) of the
icing sugar. Beat in cooled milk
mixture and remaining icing sugar
until smooth. Spread evenly over
base; refrigerate for 30 minutes or
until set.
Topping:
2 tbsp (25 mL) milk
1 1/2 tsp (7 mL) butter
1 tsp (5 mL) rich blend instant
coffee granules'
1/2 cup (125 mL) semi -sweet
chocolate chips
1/4 cup (50 mL) sifted icing sugar
In 2 -cup (500 mL) microwaveable
measure or bowl, combine milk,
butter and instant coffee. Microwave
at HIGH for 30-40 seconds or until
butter is melted. Stir in chocolate
chips, beating with whisk until
smooth. Stir in icing sugar until
smooth. Spread evenly over filling.
Chill for one hour or until set.
Cover and keep refrigerated. Cut
into bars to serve.
SIMPLE APPLE DESSERT
SQUARES
1 1/3 cups (325 mL) all-purpose
flour
1/2 cup (125 mL) granulated sugar
1 1/2 tsp (7 mL) baking powder
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) nutmeg
2/3 cup (150 mL) milk
3 tbsp (45 mL) butter or
margarine, melted
1 egg
4 apples, cored and sliced
1/4 cup (50 mL) chopped nuts
In bowl, combine flour, sugar,
baking powder, salt and nutmeg; mix
in milk, butter and egg until smooth.
Spread evenly in greased 13x9 -inch
(3 L) baking dish.
Arrange apples on top. Sprinkle
with nuts.
Topping:
1/3 cup (75 mL) granulated sugar
1 tsp (5 mL) cinnamon
Mix sugar with cinnamon;
sprinkle on top. Bake at 350°F
(180°C) for 45 minutes or until
apples are tender. Cool in pan. Cut
into squares.
CHOCOLATE ALMOND BARS
1/2 cup (125 mL) butter, softened
1/4 cup (50 mL) granulated sugar
1/4 cup (50 mL) lightly packed
brown sugar
1/2 (2 mL) almond extract
1 egg
2/3 cup (150 mL) whole wheat
flour
1/2 cup (125 mL) oats
1 cup (250 mL) chocolate chips
1 tbsp (15 mL) butter
1/2 cup (125 mL) finely chopped
almonds
Cream butter, sugars, almond
extract and egg together thoroughly.
Stir in flour and oats. Mix well,
Spread e'enly in greased 8 -inch (2 L)
square cake pan.
Bake at 350°F (I80°C) about 25
minutes or until golden.
Meanwhile, melt chocolate chips
with butter until smoothly blended.
Spread over base. Sprinkle evenly
with chopped almonds. Cool until
chocolate sets. Cut into bars.
LEMON ALMOND STRIPS
Almond crust:
1 3/4 cups (425 mL) all-purpose
flour*
1/3 cup (75 mL) granulated sugar
I/2 cup (125 mL) ground almonds
1 cup (230 mL) margarine
Combine flour, sugar and ground
almonds- in mixing bowl. Cut in
margarine until mixture is crumbly.
Press into greased 13x9 -inch (3.5 L)
cake pan. Bake at 350°F (I80°C) for
15 minutes or until light golden.
Cool 10 minutes.
* Or substitute 2 cups (500 mL)
cake and pastry flour
Lemon filling:
4 eggs
2 cups (500 mL) granulated sugar
1/3 cup (75 mL) lemon juice
1/4 cup (50 mL) all purpose or
cake and pastry flour
1 tbsp (5 mL) baking powder
icing sugar, optional
Beat eggs, sugar and lemon juice
together well.
Combine flour and baking powder,
stir into eggs thoroughly. Pour over
baked crust.
Bake at 350°F (180°C) for 18-23
minutes, or just until set and light
golden.
Cool, then cut into bars. Sprinkle
with icing sugar before serving if
desired.
GIANT TURTLES TREASURE
COOKIES
2 I/4 cups (550 mL) all-purpose
flour
1 tsp (5 mL) each baking soda and
salt
1 cup (250 mL) butter, softened
3/4 cup (175 mL) granulated sugar
3/4 cup (175 mL) pakked brown
sugar
1 tsp (5 mL) vanilla
eggs
I cup (250 mL) chopped pecans
20 Turtles® candies
In small bowl, stir together flour,
baking soda and salt. In large bowl,
beat together butter, granulated sugar.
brown sugar and vanilla until fluffy.
Beat in eggs, one at a time, beating
well after each addition. Gradually
beat in tlour mixture. Stir in pecans.
Turn dough onto sheet of plastic
wrap. Wrap tightly and refrigerate for
2 hours or until firm. (Wrapped
dough can be refrigerated for up to 3
days or frozen for up to 8 weeks:
thaw in refrigerator before
continuing with recipe.)
Cut into 8 equal wedges. Working
with 2 wedges at a time and keeping
remaining dough covered and
refrigerated, form each wedge into
ball; place each on sheet of plastic
wrap. Using lightly floured hand,
flatten balls into 6 -inch (15 cm)
circles; lift one with wrap and
transfer to ungreased baking sheet.
Peel off wrap.
Arrange 5 candies on top of circle
on baking sheet, 1 in centre and
remaining 4 around edge. Cover with
second circle of dough; peel off wrap.
Press edges together gently to seal.
Bake in 325°F (160°C) oven for 20 to
25 minutes or until golden brown.
Let cool on baking sheet 10
minutes; transfer to rack to cool
completely.
Repeat with remaining chilled
dough to make 3 more cookies. Cut
each cookie into 8 wedges to serve.°
READY TO LAY
PULLETS
WHITE 8 BROWN EGG LAYERS
FISHER POULTRY FARM INC.
AYTON.ONT NOG 1C0
519-665-7711
JANUARY 2002 29
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