Clinton News-Record, 1980-11-08, Page 66V'
Page 38
And more cake.***
PINEAPPLE UPSIDE CAKE
3 timS. butter '
two-thirds eup brown sugar
Drained pineapple slices
• IA cup shortening
6 tbsps, sugar
2eggs
1 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
one-third cup pineapple juice
Preheat oven to 325 degrees.
Melt butter in square pan. Sprinkle over with
brown. sugar. Put in pineapple slices. Cream
shortenin and blend in sugar. Then beaten eggs.
Sift flour, add baking pow er an sa
alternating with fruit juice, commencing and
ending with lOur. pour over fruit in pan. Bake 40
- 50 mins. Turn upside down when finished. Serve
with whipped cream or plain cream.
By Marilyn McLean,
R.R. 2 Goderich
SPICE CAKE
• 1
2 cups flour
'2tsps. baking powder
%tsp.salt
1/2 tsp. nutmeg
%•tsp. cloves
3/4tsp. cinnamon
one-third cup butter
1 egg and 1 egg yolk
2 tbsps. molasses
3/4 cup milk
Add baking powder and spices with flour and
sift. Cream butter and sugar. Add egg and egg
yolk and beat thoroughly. Add molasses and
mix. Add flour alternating with milk. Bake at 375
degrees. May be frosted or decorated with
toasted coconut or chopped pecans.
By Marilyn McLean,
Goderich
FOUR LAYER DELIGHT
Layer 1:
11/2 cups flour
3/4 cup margarine
1A cup chopped walnuts
Blend well and press into 9 x 13 pan. Bake at
375 degrees for 10 to 15 minutes. Cool.
Layer 2:
8 oz. cream cheese
1 cup icing sugar
1 cup Cool Whip
Soften cheese and blend with sugar. Blend in
Cool Whip. Spread on crust.
Layer 3:
2 small boxes of chocolate or vanilla or lemon
instant pudding made as directed on box. Spread
over second layer. (1 - 6 serving box or 1 - 4
serving box works fine too). Do not use skim
milk to prepare pudding.
Layer 4: Spread with Cool Whip. Sprinkle with
nuts. Chill for a few hours. Makes 16 squares.
By Sandra Gracey,
Unit 6,
Trinity U.C.W.
Listowel
HAWAIIAN DREAM CAKE
Preheat oven to 375 degrees
Cream:
V2 C p butter or margarine
Blend in;
/2 cup lightly packed brown sugar
%tsp. vanilla
Mix in thoroughly: ,
I% cups Monarch c, alce and pastry flour
Press into bottom of an ungreased 9 -inch
square pan. Bake in preheated 375 degree oven
for about 15 minutes, or until golden brown. Let
cool about 5 minutes.
Spread with;
1 cup well -drained canned crushed pineapple
Beat together :
4 cup me e. • utter or margarine
3/4 cup sugar
1 egg
1 tsp. vanilla
1 cup shredded coconut
Spread coconut mixture over pineapple.
Return to oven and continue baking for an ad-
ditional 30 minutes. Cool in pan and cut in
squares.
For best keeping qualities, store in
refrigerator.
By Brenda McPhee
Waterloo
ICE BOX CAKE
1 angel cake
Put in double boiler:
1 cup milk
3 egg yolks
1 cup white sugar
Put one envelope of,Knox gelatine in 1/4 cup hot
water. Add to custard. Stir well. Let cool.
Add 3 beaten egg whites and 1/2 pint cream
whipped. Add 1 tsp. vanilla.
Break cake in pieces and put layer of cake on
bottom, then some custard, then cake nieces and
custard' until all used; ending with custard on
top.
Decorate with cherries if used at Christmas
time. Refrigerate until set and ready to serve.
By Margaret A. Hayter
Varna
BROKEN GLASS CAKE
24 Graham wafer crackers crushed finely
1,6 cup butter
1/2 cup brown sugar
Mix this together and press in 9 x 13 pan
keeping out about 14 for top.
In separate dishes put 1 package of lime,
lemon, strawberry jello, dissolving each with 11/4
cup Of boiling water. When set and then cut into
square. 'Dissolve 1 envelope plain gelatin in 1/4
cup cold water and add 1 cup hot pineapple juice.
Stir to dissolve gelatin. Cool but do not let set.
Whip Pk cups whipping cream, add 1/2 cup sugar
and 1 tsp. vanilla (instead you can use 1 package
of Dream Whip) and fold into pineapple mixture.
Pour remaining crumbs and chill.
Mrs. Gladys Haldenby,
Lucknow