The Rural Voice, 2003-12, Page 52I:
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May the/
Peace- andjoy
of Gods- love/
throu.)i Christ,
he' wtt1v you,
troucjh.o-u t
the/co,nivt* year!
reetii,ngs, fro wv
Co wtney
Gra ins
and/ Seed. Ltd..
R%pley
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or write to us the good
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Deadline for
the January 2004
issue of
The Rural Voice is
December 10, 2003
48 THE RURAL VOICE
GINGERBREAD COOKIES
2 1/2 cups (625 mL) all-purpose
flour
2 tsp (10 mL) each ground
cinnamon and ginger
1/4-1/2 tsp (1-2 mL) ground cloves
1.tsp (5 mL) baking soda
1/4 tsp (1 mL) salt
1/2 cup (125 mL) butter, softened
1/2 cup (125 mL) packed dark
brown sugar
1/3 cup (75 mL) corn syrup
1 egg
no -stick cooking spray
In bowl combine dry ingredients.
In large bowl, beat butter and sugar
until fluffy; beat in corn syrup and
egg until smooth. Beat in dry
ingredients 1/3 at a time until smooth.
Wrap in plastic wrap; chill at least
30 minutes or overnight.
On lightly -floured surface roll out
to 1/8 -inch (3 cm) thickness. Cut into
shapes. Place on cookie sheets coated
with cooking spray.
Bake at 400°F (200°C) 6-7 minutes
or until lightly browned. Immediately
remove from cookie sheet; cool on
rack.
CHERRY ANGEL FOOD CAKE
1 white angel food cake mix
1/3 cup (75 mL) chopped well -
drained maraschino cherries
1 cup (250 mL) powdered sugar
2 tbsp (30 mL) maraschino cherry
juice
Prepare angel food cake as directed
on package, except stir cherries into
batter. Bake, cool and remove from
pan as directed.
Stir powdered sugar and cherry
juice until smooth and thin enough to
drizzle. Spread over top of cake,
allowing some to drizzle down side.
CHOCOLATE TRUFFLES
1 (510 g) pkg devil's food cake mix
1 1/3 cup (325 mL) water
1/3 cup (75 mL) vegetable oil
3 eggs
1 cup (250 mL) orange juice
2/3 cups (150 mL) butter, melted
1 tbsp (15 mL) each rum and
orange extract
icing sugar, coloured sprinkles
and/or finely chopped nuts
Preheat oven to 350°F (180°C).
Generously grease and flour 13x9 -
inch (3.5 L) pan. Prepare, bake and
cool cake mix according to package
instructions. Let cake stand on wire
rack at room temperature 24 hours.
Trim edges; cut cake in half.
Crumble each half into a separate
bowl. Add half the orange juice and
butter and 1 tbsp (15 mL) rum or
orange extract to each bowl; stir well.
Dipping hands frequently in icing
sugar, form each mixture into small
balls; place on baking sheets lined
with plastic wrap. Roll balls in
sprinkles or nuts to coat well,
pressing gently so that sprinkles
adhere to truffles. Refrigerate 8 hours
until firm. Place truffles in candy
cases, refrigerate in covered container
for up to 1 week.
CRANBERRY PECAN TARTS
3 eggs
1 cup (250 mL) corn syrup
1 cup (250 mL) granulated sugar
2 tbsp (30 mL) butter, melted
1 tsp (5 mL) vanilla
1 cup (250 mL) chopped pecans
1/2 cup (125 mL) chopped
cranberries
24 frozen 3 -inch (7 cm) tart shells,
thawed.
In medium bowl beat eggs lightly.
Add corn syrup, sugar, melted butter
and vanilla; stir until blended.
Spoon pecans and cranberries into
tart shells. Pour in filling.
Bake at 375° (190°C) 20-25
minutes or just until set and golden
brown.
PECAN PIE
2/3 cup (150 mL) sugar
pinch salt
2 tsp (10 mL) instant coffee
granules
1/4 cup (50 mL) butter
3/4 cup (175 mL) corn syrup
3 eggs
5 tbsp (75 mL) amber rum
1 can (250 mL) pecan halves
1 unbaked 9 -inch pie shell
Combine sugar, salt and instant
coffee.
Cream butter until soft, gradually
add sugar mixture and blend well.
Stir in corn syrup. Beat in eggs, one
at a time. Gradually stir in rum and
pecans.
Pour into pie shell. Bake in
preheated 425°F (220°C) oven for 10
minutes; reduce heat to 350°F
(180°C) and bake for 30-35 minutes
or until firm.°