rk SEES IEE I ¥ tsp. vanilla Page 16 Cassiar Courier PINEAPPLE SQUARES Lower Crust: % c. butter 4% c. sugar l¥%c. flour ‘ Yactsp. salt Topping: 1 - 19 oz. can crushed pineapple 1 egg well drained % c. light brown sugar % tsp. salt the. flaked coconut To make lower crust, cream together the butter and granulated sugar, then add flour and salt and beat until thoroughly blended. (This now resembles soft shortbread dough.) Press into unbuttered 9x9’’ pan, using your moistened fingertips to make it smooth. Drain pineapple, making sure excess syrup is pressed out. * (Use leftover syrup for some other pur- pose such as the liquid ingredient in a jelly dessert.) Spread drained pineapple evenly over lower crust. To make topping, beat together in a bowl the 2gg, brown sugar, salt, vanilla and coconut. Spread evenly over pineapple. Bake at 325 for 35 minutes or until’ top is baked and gold all over. Let cool in pan, but mark into small 144” squares while warm. These squares will freeze. RASPBERRY SQUARES Ihe granulated sugar 2 eggs 1 c. chopped walnuts 1 c. soft margarine 1 tsp. vanilla 2c. flour 1 - 19 oz. can raspberry pie filling ° In beater bowl cream together margarine and sugar until light. Beat in vanilla and eggs. Add flour and nuts and beat just to mix. You will need a 13x9” pan. If it is glass grease it. If it is metal greasing is not necessary. Spread % of batter evenly in pan. Now carefully and neatly spread pie filling over batter. Drop by teaspoons remaining batter all over top. It will cover about % of the surface. Bake at 325 for 45 minutes. Let cool on rack and cut into squares from pan as needed. Cherry or peach pie filling may be substituted very nicely. BUTTERTART BARS These have a nutty caramel flavour with a chewy texture. % c. flour 1/3 c. butter 1/3 c. brown sugar SUBSCRIPTIONS ‘CASSIAR COURIER Box 100 -Cassiar, B.C. VOC 1EO ‘Name Street City Province Postal Code $12.00 Per Year Preheat oven to 350 deg. Combine until crumbly and press into a 9” square pan. Bake 5 - 7 minutes. ' 2 eggs, beaten 4% c. sugar 2 Tbsp. melted butter, cooled 3 Tbsp. flour 1/8 tsp. salt % c. raisins I tsp. vanilla 1 c. walnuts, chopped Beat together eggs, butter, sugar, flour, salt and vanilla. Cover raisins with boiling water. Soak 10 minutes, drain and pat dry. Add to the egg mixture with walnuts. Pour mixture over partially baked base and return ’ to oven 25 - 30 min. or until golden brown. CHERRY SLICE Base: I c. flour ¥% c. margarine 2 Tbsp. icing sugar Dash salt Preheat oven to 350 deg. F. Blend ingredients to form a soft dough. Press into bottom of a 9” square pan. Bake 10 minutes. Cool. Filling: 2 eggs, well beaten ¥4.c. chopped walnuts ¥4 tsp. almond flavouring ‘1 c. drained, halved maraschino cherries I tsp. baking powder ¥%4 c. pineapple marmalade 2 Tbsp. flour 143 c. brown sugar 4% c. coconut ¥ tsp. vanilla Pour over base. Bake 40 minutes. Cool in pan on rack. ; Icing: (optional, as this is a sweet slice) 2 Tbsp. soft butter I Tbsp. milk 1% c. icing sugar 1 Tbsp. maraschino cherry juice Cream butter. Add remaining ingredients, alter- nating sugar with liquids. Beat until smooth. Spread over slice. DATE OATMEAL SQUARES % tsp. salt 44 tsp. baking soda 1 tsp. vanilla 2c. all-purpose flour 1 tsp. baking powder 2 c. quick-cooking rolled oats ¥, c. light brown sugar 1 c. shortening (half butter ts Peeoinenticd ) 1 lb. pitted dates cooked in I c. boiling water until tender, then cooled 1 tsp. lemon juice ’*S KITCHEN submitted by Sharon Riseborough In large bowl mix together the flour, salt, baking powder, baking soda, rolled oats and sugar. Sprinkle vanilla over and cut in the shortening with a pastry blen- der until mixture is crumbly. Butter a 13 x 9” baking dish and pat half of crumb mixture on bottom smoothly and firmly. Stir lemon juice into date filling. Carefully and evenly spread date filling over all. It is advisable to drop spoonfuis at intervals and spread each to meet. Sprinkle remaining crumbs over top and pat down evenly. Bake at 325 deg. for 60 to 70 minutes or until pale gold on top. Do not rush it. This is a thick heavy mix and requires long baking at a rather low temperature. Mark into squares while warm. PEANUT FLAKE SQUARES 1 c. peanut butter 2 c. salted peanuts 1 c. light brown sugar, packed Jc. corn syrup 10 c. corn flakes Into a large saucepan measure the brown sugar, then the peanut butter, then the corn syrup. Place over medium heat and stir constantly until it begins to bubble, but do not overcook or it will set too fast later. Remove from heat at once and, working quickly, add peanuts and cor flakes and mix thoroughly. Have ready a 15 x 10” buttered pan. Turn mixture into it and with moistened palms press evenly and firmly into pan. Cool and chill. If desired for variety, frost with Fudge Frosting: Gently melt together 2 Squares unsweetened chocolate, 2 Tbsp. butter. Remove from heat and add 2 c. unsifted icing sugar and 2 Tbsp. milk and mix until smoothly blended and of spreading consistency. Spread over panful of Peanut Flake Squares. Chill. When firm and cold cut. into squares of desired size, about sixty. - NANAIMO BARS 42 c, butter % c. sugar 4 Tbsp. cocoa Melt in SHIRTS over low heat. 1 egg, beaten Stir into above, stirring until thickened. “Remove from heat and stir in: 1% c. graham wafer crumbs 1 c. coconut . ee. finely chopped walnuts Cream together: ¥4 c. butter, softened 2 Tbsp. custard powder Beat until smooth and light. 3 Thsp. milk 2c. icing sugar Spread over base. 4 oz, semi-sweet chocolate Melt over low heat. Chill. 1 Tbsp. butter Cool and pour over above. 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