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Holiday Recipes Desserts Holiday Ring Cake 1 cup butter 1 package (8 oz.) cream cheese 1 ½ cups sugar 1 Tsp. Vanilla 2 Tsp. Grated lemon rind 4 eggs 1 ¾ cups all-purpose flour 1 ½ Tsp. Baking powder 2 cups mixed candied fruit ½ cup chopped nuts ¼ cup all-purpose flour

Cream butter and cream cheese, add sugar and cream well. Beat in vanilla and rind. Add eggs one at a time, beating well after each. Sift 1 ¾ cups flour with baking powder and blend in. Combine fruit and nuts and toss with ¼ cup flour. Stir into batter. Pour into greased and floured 10” bundt or tube pan. Bake at 300 degrees for 60-65 minutes. Cool in pan for 10 minutes, then turn on to rack to cool completely. Sally Stiffe

Latte Bars 2 Tsp. Instant coffee granules 1 Tbsp. vanilla 1 cup butter, softened ¾ cup packed brown sugar 2 ½ cup flour ¼ Tsp. Cinnamon pinch salt

Filling: 3 Oz. White chocolate, chopped ¼ cup sweetened condensed milk ½ Tsp. Vanilla Topping: 2 Oz. White chocolate, melted

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Dissolve coffee in vanilla. Beat butter with sugar until fluffy. Beat in coffee mixture. In separate bowl whisk flour, cinnamon & salt; pour over batter & stir until blended. Divide in half, shape each into a disc, wrap & refrigerate 1 hour or so. Filling: in small pot, heat chocolate, condensed milk & vanilla over low until melted. Let cool 5 minutes. Between sheets of parchment paper, roll out each disc into 14x6 rectangle. Spread ½ of the filling lengthwise over each, leaving ½” border around filling. Fold uncovered dough over filling, pressing edges too. Place each paper & dough on rimless baking sheet. Refrigerate 30 minutes. Bake on top & bottom thirds of oven switching ½ way through for 30-35 minutes or until bottoms are golden. Let cool on racks. Cut in ½” bars then drizzle melted chocolate on top. Marg Eyre

Ho l iday S pirit 2013 • P age 26

November 22, 2013  

Section U of the November 22, 2013 edition of the Penticton Western News