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Section Two The Canadian Statesman, Bowmanville, Wednesday, December 9,1992 9 ■STMfiSTIMl ANDTHEOiVÏNGls^ASŸ!^ Magical Cookies at Christmas From Page 8 or lemon rind 3 eggs 1 cup (250 ml) sour cream 1 tsp (5 mL) almond extract 2 tbsp (30 mL) softened butter or margarine 2 tsp (10 mL) ground nutmeg Glaze: 1/3 cup (75 mL) orange juice 1/4 cup (50 mL) granulated sugar Glacé cherries, Slivered almonds & Icing sugar Combine flour, 1/2 cup (125 mL) sugar, baking powder and salt in large mixing bowl. Cut in butter until mixture is crumbly. Stir in glace fruit, almonds and orange rind. Beat eggs with sour cream and almond extract. Stir liquid intodry ingredients to make a soft, slightly sticky dough. Turn dough out onto a lightly floured board. Knead 8 to 10 times until smooth and puffy. Roll out to a 24 x 14 : ineh (60 x 35 cm) rectangle. Spread softened butter over dough. Combine ground nutmeg and remaining 1/4 cup (50 mL) sugar; sprinkle over butter. butter. Fold dough in hitlf forming a long narrow rectangle. Cutdough crosswise into 24 strips. Twist each strip 4 or 5 times, then curl into a circle. Place 2 circles, edges touching in centre at one end of a large lightly greased bakingsheel. Place 5 circles, overlapped slightly, in a row just above and touching the trunk. Build tree with additional rows: 4 circles in second and third rows; 3 circles in fourth and fifth; 2 in next row and 1 for the tree top. Bakeal375°F(190°C) for25 minutes until lightgold. Dissolve 1/4 cup (50 mL) granulated sugar in orangejuice. Remove tree from oven; brush most of orange juice ; mixture over bread. Return tree to l oven and bake 5 to 10 minutes longer until golden brown. Decorate tree with additional cherriesand almonds. Brush with remaining glaze and cool on wire rack. If desired, dust with icing sugar before serving. Makes 10 to 12 servings. *Usc only firm margarine. Do not use soft (tub) margarine. Fruitcake Hermits Jlist because these cookies use glacé fruit, don't reserve them exclusively for the holidays. These moist, fruitand spice cookies cookies taste greatany time. The recipe is also a delicious way to use up glacé fruit leftover from holiday baking. Preparation time: 20 minutes. minutes. Baking time: 12 to 15 minutes minutes per cookie sheet. 1/2 cup (125 mL) shortening 1/2 cup (125 mL) butter or margarine 1 cup (250 mL) firmly packed brown sugar 2 eggs 1 tsp (5 mL) vanilla extract 2-cups (500 mL) all purpose flour 1 1/2 cups (375 mL) rolled oats 1 tbsp (15 mL) ground cinnamon cinnamon 1 tsp (5 mL) Magic Baking Powder 1 tsp (5 mL) ground ginger 3/4 tsp (4 mL) ground allspice 1/2 tsp (2 mL) baking soda 1/4 tsp (1 mL) salt 1/2 cup (125 mL) coarsely chopped hazelnuts 1 cup (250 mL) chopped glacé fruit or cherries 1/3 cup (75 mL) chopped glacé peel Inmixingbowl.crcamshorten- ing, butter and brown sugar. Beal in eggs and vanilla until light and fluffy. Combine flour, rolled oats, cinnamon, baking powder, ginger, ginger, allspice, bakingsodaandsalt. Stir into creamed mixture until well blended. Stir in hazelnuts, cherries and peel. Drop by tablespoons tablespoons (15 mL) about 3 inches (7.5 cm) apart onto 1 ightly greased baking sheets. Bake at 350°F (180°C) for 12 to 15 minutes or until lightly browned. Remove to wire racks to cool. Store in airtight airtight container. Makes 48 cookies. cookies. Orange Pecan Sticky Buns Rise and shine to the delicious taste of these sticky buns. They require only a fraction of the preparation preparation time of yeast recipes. Moreover this recipe is much lower in fat than the majority of both homemade and purchased sticky buns. Preparation time: 20 minutes. Baking time: 20 to 25 minutes. 2 oranges 2/3 cup (150 mL) firmly packed dark brown sugar, divided 2 tbsp (25 mL) liquid honey 1/4 cup (50 mL) chopped pecans 1 tsp (5 mL) ground cinnamon 1 tbsp (15 mL) soft margarine Milk Continued on Page 11 Our Christmas Shoppers journeyed to Roy Nichols Motors to check out their selection of automobiles for 1993. Lynn, Sam and Nicki took a shine to this Chevy Beretta, a snappy family car shown here, and they were ably assistée! irv their selection by some of the award-winning sales staff. 1 Shown in the above photo with our Christmas Shoppers, are, from, left to right: Bob Owen, Dealer Principalf'baèk row: Harold Michelson, Ed Szymanowski, Craig Strong, Peter Guttin, Sales Manager; Tom Coxhead, and Don Andrews, front. Oldsmobile - Chevrolet - Geo Dealer Highway 2, at Courtice Road Telephone 436-2222 The Velvet Bear... Our Christmas Shoppers paid a visit to The Velvet Bear, and Nicki and Sam are shown with Val Lloyd, on the left, Fiona Kennedy, and Store Manager Elaine Simpson, Our Shoppers discovered two floors filled with delightful gift Ideas, such as: tree decorations, candles, books, greeting cards, pottery, glass, china and crystal; dolls, music boxes and keepsakes, and thoughtful gifts for the executive, Gund animals and lots of gifts for the "Little Ones" on your shopping list. Our Christmas Shoppers especially enjoyed the Dickens Heritage Collection, a Chrlstmas-tlme favourite. The Velvet Bear also specializes In gift baskets filled with toiletries, candles and gourmet goodies In a variety of sizes, Of course, all purchases arc gift-wrapped, free of charge. The Velvet Bear 129 King St. E. 623-8100 Bowmanville "Gifts for the Heart and Home" Dykstra's Delicatessen... Lisa Doorenspleet, left; Greg Cartier, owner, and Pat DeHaas, of Dykstra's Delicatessen, are showing our Christmas Shoppers some of the popular Items available for Christmas. Food gift baskets, available in a wide variety of sizes, are Immensely popular. Cheese and meat trays are a "Dykstra's Specialty", and are perfect for those holiday get- togethers. Dykstra's also feature a full line of groceries, dairy products, and they are renowned for their delicatessen meats and cheeses, While shopping, stop and enjoy a complimentary cup of coffee. Dykstra's Delicatessen Food Market 77 King St, W, Bowmanville Telephone 623-3541