Clinton News-Record, 1980-11-08, Page 62Wage 34
FRESH PEACH PIE
3 cu brown sugar 2 tbsp. flour
p
1/4 cup butter 2.tbsp. lemon j►ice
Bring above to boil then pour over cut up
peaches in an unbaked pie shell.
Bake at 450 degrees for 10 minutes then at 350
degrees until done.
By Joyce Fullartof,
Trinity U.C.V.
Listowel
CRANAPPLE PIE
Add 3/ cup of granulated sugar to 1 beaten egg.
Mix well.
Add:
1 -up th ur--
1 tsp. baking powder
1/2 cup chopped nutmeats
1/2 cup chopped apple
1/2 cup raw or frozen cranberries
Pinch of salt
Mix all ingredients and pour into greased pie
pan. Bake at 350 degrees.
SUGAR PIE
(FRENCH RECIPE)
1 whipped egg
3 cup of brown sugar
11/2 cup of milk or creme or carnation
2 tbsp. of flour the
Mix the flour with sugar, beat the egg and
milk. Add to the mix a few drops of vanilla. Mix
all together. Oven: 350 degrees. Time: 30 to 40
min. • By Louise Robinson,
Goderich
By Mrs. M. E. Fells,
R R3 Goderich
DUTCH APPLE PIE pie and
Slice apples same as for ordinaryapple
fill crust with these.
Mix:
1 cup cream
2tbsp. flour
1 cup sugar
1 tsp. vanill 1 hour. Top ove apples to cover. ;'Bake /2
with whipp d cream and serve. By Carol Carter,
RR2 Lucan
COCONUT TARTS
1 tbsp. butter 1 egg
1/2 cup corn syrup 3/ cup coconut
1/2 cup white sugar 1 tsp. vanilla
Pour into unbaked tart shells. Bake
degrees.
By Barbara Des jardins
Goderich
at 375
BUTTER TARTS
2 cups raisins 2 tbsp. butter
2 cups•brown sugar 4 tbsps. milk
2 eggs vanilla.
Scald raisins with boiling water and drain. Add
sugar, butter, beaten eggs, milk and vanilla.
Bake in 450 degree oven till done. 15 - 20
minutes.
By Marilyn McLean,
Goderich
LEMON BUTTERSCOTCH
TARTS
1/4 Ib. butter, 2 cups brown sugar. Cream
-together. _ .
Add juice and rind of 3 lemons
5whole eggs beaten
Cook sin double boiler. Put this bl
bakeding in
h
tart Topwith whipped cream or
.
beaten egg white browned in ovBy Russell Brock,
R.R. 4, Goderich
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