Clinton News-Record, 1979-11-08, Page 32Page t8i
From individuals...
Best desserts
LIGHT CUSTARD
3 egg yolks
% cup sugar
1 tbsp. cornstarch
2 and one-third cup milk
1 tsp. vanilla
Beat_ eggs, add sugar and cornstarch
gradually. Scald milk. Pour hot milk into egg
mixture slowly and cook in double boiler until it
begins to thicken. Add vanilla and cool.
By Noreen McPhee
Goderich
CREAM PUFFS
(Makes about 10)
1/2 cup butter or margarine
1 cup boiling water
1 cup all-purpose flour
1/4 tsp. salt
4eggs
Grease baking sheet with shortening (not too
heavily).
In a ; large heavy saucepan, . add butter or
margarine toboiling water. Cook over low heat,
stirring with wooden spoon till butter has melted.
Immediately after butter has melted, add flour
and salt all at once. Stir vigorously over medium
heat till throughly blended. DON'T LET IT
BURN!
Once flour is mixed into the liquid, it should be
in one ball and should not separate. If it does,
cook over low heat. Make sure it doesn't burn.
Remove from heat and Cool slightly.
Add eggs one at a time to the slightly cooled
mixture. Beat after each egg. After the second
egg has been added, the mixture will appear to
be separating into clumps.
Beat mixture with wooden spoon till it is thick,
smooth and slightly sticky to the touch. Drop
heaping tablespoons of the dough on the greased
cookie sheet about 3 inches apart.
Bake in preheated over at 400 degrees F. for
about 30 minutes or till golden brown and puffy.
Immediately after puffs are done baking, cut
in halves. They may be soggy in the centre. This
soft dough should be removed.
Let cool. Then fill with whipped cream.
After you have filled the puffs with whipped
crt,..n, top with a little of the following recipe.
CHOCOLATE GLAZE
1/2 square unsweetened chocolate
1/2 tbsp. butter
1 tbsp. water
One-third cup icing sugar
Melt the chocolate, butter and water in top of
dou1 1e boiler. After it has melted, add the icing
sugar. Drip over cream puffs.
By Jeff McNairn,
- .RR 1
Clinton
FROZEN YULE LOG
1 can sliced pineapple (1 lb. 4 oz.)
1 cup salad dressing
1,,4 cup honey
1 cup quartered maraschino cherries
2-3 cups slivered toasted almonds
2 cups whipping cream, whipped.
Drain pineapple reserving '4/4 cup syrup.
Combine salad dressing, reserved syrup,
cherries, almonds and honey; fold in whipped
cream. Alternate layers of salad dressing
mixture and sliced pineapple in 2 pound coffee
can. Cover with plastic wrap and freeze.
To unmold, run spatula around inside of can,
cut bottom from can and leave in. Wrap can in
warm, wet towel and push bottom to slide out.
Sprinkle with almonds and garnish with mint.
Serves 12 - 14.
Jay Carter,
Clinton.
BAKES APPLES
Butter a baking dish having a cover.
Core 6 firm medium apples.
Fill cored apples with mixture of:
two-thirds cup firmly packed brown sugar
3/4 tsp. cinnamon
3/ tsp. nutmeg
Dot apples with 1 tbsp.- butter. Pour 1 cup
water around apples.
Cover and bake at 350 degrees for 30-40
minutes or until tender.
Mrs. Pearl Shanahan
Clinton
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g Units
i 4
Individuals reveal square secrets'.'19
FESTIVE MINT CHOCOLATE SQUARES
Melt and cook in double boiler:
1 egg
1/2 cup butter
1/2 cup cocoa
1/2 cup brown sugar
1 tsp. vanilla
Add:
1 cup dessicated coconut
1/4 cup walnuts
2 cups graham wafer crumbs
Spread mixture in a 9 x 9" pan and ice with
following butter icing.
1/4 cup butter
5 tbsp. hot water
3 cups icing sugar
1/2 tsp. peppermint flavoring
few drops green coloring
Mrs. Gail Bettger
181 Wilson St.
Goderich
PEANUT CRUSH
SQUARES
1 cup Rice Krispies
1 cup crushed Corn Flakes
1 cup peanut butter
Mix above well.
Combine 1/2 cup brown sugar and 1/2 cup corn
syrup in saucepan and heat until sugar is
dissolved.
Mix with cereal mixture, Line 9 inch by 13 inch
greased pan with this and allow to chill in fridge
for at least one hour.
Mix together 1/4 cup melted butter
2 tblsp. vanilla custard powder
3 tblsp. milk
Blend in 2 cups icing sugar
Spread on chilled cereal layer.
Mix 3 tblsp. butter
3 squares semi -sweet chocolate over low heat.
Spread over vanilla custard layer.
Chill and cut in squares
May be made ahead of Christmas and frozen.
By
Mrs. Walter Turner,
Bayfield.
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