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-et -w.- -w- APPLE CRISP 4 cups tart cooking appies % cup sugar Topping: one third cup flour ½ cup brown sugar Y2 tsp. sait one third cup melted butter 1 cup rolled oats Bake in moderate oven, 375 degrees for 30 minutes or until apples are tender. Mrs. Lorraine Evans, Kendal COFFEE CAKE EXCEPTIONALE 3/ cup softened butter or margarine 1%A cups sugar 3 eggs 1%/ tsp. vanilla 1½ cups dairy sour cream 3 cups flour 11/2 tsp. baking powder 1'ý/2 tsp. baking soda 14 tsp. sait Filliig: Mix 1/ cup brown sugar (packed) ½, cup finely chopped nuts 1½i tsp. cinnamon Heat oven to 350 degrees. Grease tube pan 10 x 4 inches, 12 cup bundt pan or 2 loaf pans 9 x 5 x 3. In large mixer bowl com- bine butter, sugar, eggs and vanilla. Beat on medium speed two minutes. Mix flour, baking powder, baking soda and saît alternateiy with sour cream. For tube or bundt. pan spread one third of batter (about two cups) in pan and sprinkie with one third of filling (about 6 tbsp.), repeat twice. For loaf pans spread 14 of batter (about 1½ cups) in each pan and sprinkle each with 1/ of filiing (about 5 tbsp.). Repeat. Bake about 60 mninutes'or until wooden pickç inserted in center cones out dlean. Cool slightly in pans) before remioving. 14 to 16 servings. Mrs. Lorraine Evans, Kendai R JAM AND COCONUT TARTS 3/ cup coconut 3/ cup white sugar 1 egg butter size of an egg Mix together and put on top of tarts, which you have put 1 tablespoon of raspberry jam into the bottom of the tarts. Makes about a dozen. Mrs. Lorraine Evans, Kendal RHUBARB CUSTARD PIE 2-21,/2 cups rhubarb cut in smail pieces 1 cup white sugar 2 egg yoiksi 1 heapmng tbsp. flour 5 tbsp. milk Meringue: 2 egg whites ¼/, cup white sugar Mix first 5 ingredients together and f111 an unbaked pie sheli (large size). Bake at 350 degrees F. until set. Knife biade should come out dlean when inserted if pie is cooked. Top with meringue (egg whites beaten stiffly with 1/4 cup sugar) and return to, oven to brown slightly. Variation: Egg whites may be beaten stiffly and folded into the custard mixture before baking instead of having a meringue toppinig. Mrs. Lorraine Evans, Kendal CHOCOLATE MAYONNAISE CAKE 21,., cups sifted ail purpose flour i'4cups sugar 1 tsp. baking soda 1 cup mayonnaise 1 cup cld water 4 tbsp. cocoa 1 tsp. vanilla Sift together flour, sugar and baking soda. Mix mayon- naise, water and cocoa and add to sifted ingrédients. Beat until smooth and add vanilia whiie mixing. Bake at 350 degrees F. in greased 8" x 8" pan 35 minutes. Mrs. L orraine Evans 1Kendal lecipe Supplement ofthe uanadm COCONUT ICED CAKE 623-4477 30 King St. West Bowmaunville 2 eggs 1 cup sugar 1 cup flour 2, tsp. baking powder ½1 cup milký 2 tbsp. butter 1 tsp. vanilla là tsp. sait Beat eggs and sugar to- gether until fluffy. Sift flour and baking powder together two or three times. Add to eggs and beat well. Boil rmilk and butter, add to fîrst mixture and beatwelI . Ba ke in 350 degree oven for 25 min- utes. Icing: 5 tbsp. brown sugar 2 tbsp. miik or table cream 1/4 cup nuts 2 tbsp. butter 1 cup coconut Boil sugar, butter and milk together for 1 minute, NO0 MORE.Remove from heat and add coconut and nuts. Spread on cake and return to oven to brownM. Mrs. Lorraine Evans, Kendal REFRIGERATOR, RASPBERRY PIE OR PEACH PIE Crust: Mix 1/4 cup soft butter and 1 cup graham cracker crumbs. Press into a pie plate. Filling: 1 pint of raspberries OR 11/2 cup of siiced peaches two thirds cup sugar 1/ tsp. saît 1 tbsp. lemon juice 2 tsp. unflavoured gelatin 1/ cup cold water 1 cup of Dream Whip topping (beaten) Mi7j sugar, saît and lemon juice with raspberries or peaches. Soften gelatin in coid water. Dissolve over iow heat and combine fruit. Cool. Fold into Dream Whip topping. Pour into pic plate. ChiIl for 2 hours. Mrs. Vicki Lesnick, Newcastle an Statesman, Septeffpber 15, 1976 MACAROeS 2 egg whites 1 cup icing sugar 1 tbsp. flour e ¼ý/ tsp. baking pw 1 cup dates - eut tiW 1 cup walnuts % tsp. vanilla ½1 tsp. almond extact Have egg whites at room, temperature - beat until stiff , add sugar gradually, beating weii. Add flour, baking pow- der to, dates and nuts. Add to egg whites and sugar. Add favorings. Drop. on a greased bàking, sheet. Bake at 300 degrees F. for about 15 or 20 minutes. Mrs. Lorraine Evans, Kendal MARJ'S SWEET MARIE BARS 1/ cup brown sugar %/ cup.corn syrup /2 cup peanut butter 1 tbsp. butter Meit together and pour over: 2 cups Rice Krispies 1/ cup peanuts Press lin an 8 x 8 pan. Ice with a thîn chocolate icing. Chili. Kids love them. Helen Balson, Hampton APPLE CRUMB3LE 6 large Ipples, cored and siiced. Place, in a weil greased baking dish. Sprinkie one third cup corn syrup over apples. Measure into sifter and sift into bowi: 1/ CUP flour 1/ tsp. Sait Add: 1/ cup brown sugar 4 tbsp. chilled cho pped butter Sprinkle crumb mixture over apples and bake at 375 degrees for 35 minutes. Helen Baison, Hampton 579-1242 13 king St. West Oshawa The Most Important Aricle of Clothing You Have is Your GLASSE.SI *~eaetheBest in> Sigh t" THE IPTICAL 111111iQ 'i 'i MAPLE COTTAGE PUDDING 1 cup mnapie syrup 1 tbsp. soft butter 3 tbsp. sugar 1 egg 1 cup ail purpose flour 21 tsp. bakxng powder Y/8 tsp. sait 1/4 tsp. nutmeg or cinnamon 1/ cup miik Bring mapie syrup to a boil and pour into generously buttered 8 x 8 baking dish. Let stand ini a warmn place. With a large spoon beat butter, sugar and egg until creamy. Mix remaining dry ingredi- ents and add with the milk to creamed mixture,- stirring until weii blended. Drop mixture as small bails into hot syrup, then stretch dough with two forks until syrup is covered. Bake at 350 degrees for 30 minutes or untîl golden brown. Serve bot with ice cream. Helen Balson BUTTERTART BARS Base: V2 cup brown sugar 11/ cussfted flour two tid cup butter Topping: 11/2 cups brown sugar 11/ cups raisins 3 tbsp. butter 1/ tsp. sait i tsp. vanilia Method: Mix sugar, flour and butter to crumbs. Spread in greased 9 x 9 pan. Bake at 350 degrees for 12-15 minutes. Beat eggs, gradually beat in sugar etc. Spread on base and bake at 350 degrees for 20-30 minutes or until golden brown. Cut when cool. Helen Balson 1 egg .eaten' Mix above and add: 2 tbsp. cocoa Sif t together: 3/4 cup flour 1/2 tsp. baking powder pinch of sait Mix ail and add 1 cup chopper'd walnuts. Pour into 8 x 8 square pan. Bake at 300 degrees for 30-35 minutes. Remove from oven and ice while warn. Iciag: 1 tbsp. cocoa 1 tsp. butter 1 cup icing sugar 1 tsp. vanilla Mix with boiling w;*a-tér and ice brownies. Helen Balson, HOMEMADE ROLLS V2 cup lukewarm water 1 tsp. sugar i pkg. yeast 11/ cups bot water Y4 cup margarine 1/4 cup White sugar 2 tsp. sait To 1/2 cup lukewa, im water add 1 teaspoon sugar and tiýý- package yeast. To i'2 cups bot water aýdd margarine, sugar and sait. Stir weil tili ail dissolves and then cool and add the yeast mixture. Siowiy mix in 5 cups of for The dough should be smyoo'th and not sticky. If it is adj more flour. Knead well 5 minutes.Coe with a damp cloth. Let ris-, in a warm place for one ho,ýur. Shape into buns. Let rise aga-.in and bake at 375 degrees For- 20 minutes. Mrs. Vicki Lesnick, Newcasule