The Rural Voice, 1999-03, Page 42to boil. Cover and reduce heat to low.
Simmer for 20 minutes or until water
is absorbed. Remove from heat. Stir
in butter until melted. Stir in
evaporated milk. egg, raisins, sugar,
vanilla and cinnamon. Pour into
greased 6 -cup (1.5 L) casserole.
Place casserole in shallow pan of
hot water. Bake, uncovered in 350°F
(I80°C) oven for 50 to 60 minutes or
until set in centre. Just before serving
sprinkle with nuts, drizzle with maple
syrup.
MAPLE CREME
I can (385 mL) light evaporated
milk
1 cup (250 mL) water
2/3 cup (150 mL) granulated sugar
11/2 tsp (7 mL) vanilla
4 eggs
• 6 tbsp (90 mL) maple syrup
In saucepan, heat evaporated milk
and water, stirring, just until small
bubbles form around edge of pan. Stir
in sugar and vanilla.
In bowl, beat eggs, gradually beat
in hot milk mixture. Strain and divide
evenly among six 3/4 cup (175 mL)
custard cups. Place custard cups in
13x9 -inch (3.5 L) cake pan. Pour in
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38 THE RURAL VOICE
enough hot water to come halfway
up sides of cups. Bake in 350°F
(180°C) oven for 45 minutes or until
knife inserted in centre comes out
clean. Remove cups from pan. Let
cool on rack to room temperature.
Refrigerate for at least 1 hour or until
chilled.
To serve, run knife around edge of
custards; invert onto serving plates
and unmold. Top each custard with
1 tbsp (15 mL) maple syrup.
HASTY PUDDING
3/4 cup maple syrup
1/3 cup water
11/2 tsp. baking powder
1/2 tsp salt
1/4 cup dark brown sugar
.1/2 cup milk
1 tsp vanilla
1/4 cup melted butter
1/4 cup chopped nuts or raisins
Preheat oven to 350°F. Combine
syrup and water in a saucepan and
bring to a boil. Combine remaining
ingredients except raisins and nuts;
mix until smooth. Pour batter into a
greased 1 -quart casserole. Sprinkle
with raisins or nuts. Pour boiling
syrup -water mixture over batter.
Seaforth
Agricultural Society's
HOME, GARDEN
and LEISURE SHOW
(This makes sauce in bottom of pan.)
Bake for 35-40 minutes or until done.
Serve with light cream if desired.
DUMPLINGS IN
MAPLE SYRUP
1 3/4 cup maple syrup
3/4 cup water
13/4 cup all purpose flour
1/2 tsp ground cinnamon
4 tsp baking powder
1/4 tsp salt
2 tbsp shortening
2/3 cup milk
In a wide saucepan with lid
combine maple syrup and water.
Bring to boil, stirring often.
In medium bowl, stir together
flour, cinnamon, baking powder and
salt. With pastry blender cut in
shortening until mixture resembles
oatmeal. With fork, stir in milk to form
soft dough. Mixture will be lumpy.
With large spoon, drop by tbsps.
into the boiling syrup leaving about
2 -inch spaces between dumplings.
Cover tightly and simmer over
medium heat for 15 minutes without
removing lid. Serve immediately with
whipped cream or ice cream if
desired.0
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