Clinton News-Record, 1980-11-08, Page 72rpagc 44
Different desserts
VERMECELLI
1 handful vermecelli (broken into finer size
pieces)
2 cinnamon sticks
2 cardamom pods
1122 - 2 tbsp. sugar
2 tbsp. margarine
1 Cup water
1 cup milk or Carnation milk
Saffron
Raisins
Yellow food colouring
Almonds
Pisfa.dhlo
Heat margarine and cook vermecelli till
brown. Add cardamom pods, cinnamon sticks
and raisins.
Add water. After 5 minutes add milk.
Immediately add sugar. Then add yellow food
colour and saffron.
Cover and cook on low heat till all liquid
disappears.
Sprinkle almonds and pistachio on top.
Nassim Rahemtulla
Goderich
DANISH PUFF
1/ cup margarine or butter, softened
1 cup all-purpose flour
2 tablespoons water
1/2 cup margarine or butter
1 cup water
1 teaspoon almond extract
1 cup all-purpose flour
3eggs
Powdered Sugar Glaze (below)
Chopped nuts
Heat oven to 350 degrees. Cut 1 cup -margarine
into 1 cup flour until particles are size �f small
peas. Sprinkle 2 tablespoons water over flour
mixture; mix. Gather pastry into a ball; divide
into halves. Pat eac4 half into rectangle, 12 x 3
inches, on ungreased c&kie sheet. Rectangles
should be about 3 inches apart.
Heat 1/ cup margarine and 1 cup water to
rolling boil; remove from heat. Quickly stir in
almond extract and 1 cup flour. Stir vigorously
over low heat until mixture forms a ball, about 1
minute; remove from heat. Add eggs; beat until
smooth and glossy. Spread half of topping over
each re'ctangie. Bake until topping is crisp and
brown, about 1 hour; cool. (Topping will shrink
and fall, forming the custardy top.) Spread with
Powdered Sugar Glaze; sprinkle with nuts.
POWDERED SUGAR GLAZE
Mix 11/2 cups powdered sugar (icing sugar), 2
tablespoons margarine, softened, and 11/2
teaspoons almond extract or vanilla extract. Stir
in 1 to 2 tablespoons warm water, 1 teaspoon at a
time, until glaze is of desired consistency.
Sprinkle top with chopped almonds or walnuts.
By Lori McPhee,
R.R. 3, Auburn.
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