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Holiday Recipes

Desserts Chocolate Caramel Shortbread 1 ½ cups butter, at room temperature, divided ½ cups powdered sugar ¼ tsp. Salt 1 ¼ cups flour 1 (14 oz.) can sweetened condensed milk 3 Tbsp. corn syrup 1 Tsp. Vanilla 3 oz. Semi sweet chocolate Preheat oven to 350 degrees Grease a 9 inch square baking pan. In a large bowl, beat 1 cup butter with sugar and salt until fluffy. Stir in flour; mix well. With floured fingers, press dough evenly over bottom of prepared pan. Bake

Fruity Fiesta Cake 2 cups flour 1 ½ cups sugar 2 Tsp. Baking soda

30 to 35 minutes until lightly browned, cool slightly. In microwave safe bowl, melt remaining ½ cup butter in microwave oven. Stir in condensed milk and corn syrup. Microwave on high 6 to 8 minutes, stirring after each minute until mixture is a light caramel colour. Stir in vanilla. Spread mixture over warm short bread. If you prefer, you can prepare the caramel mixture by heating the ingredients in a saucepan, rather than in a microwave oven. Melt chocolate in double boiler or microwave; stir until smooth. Drizzle over shortbread. Chill until firm. Marlene Trenholm Pye

1 Tsp. Salt 1 can (28 oz.) fruit cocktail ½ cup raisins 2 eggs 2 Tsp. Vanilla Preheat oven to 350 degrees. Lightly oil a 9x13” baking pan. In a large mixing bowl, sift flour, sugar, baking soda and salt. Add fruit cocktail with juice and raisins. In a small bowl, lightly beat eggs and add vanilla. Combine with flour mixture. Pour into baking pan and bake for 45 minutes or until done. Test center with toothpick to ensure it is baked through. Cool before cutting. Top with a spoonful of frozen yogurt or whipped cream. Serves 10. Gail Prior


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Ho l iday S pirit 2013 • P age 30

November 22, 2013  

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