vourites 2010 2 cups sugar 1 1/4 cup oil 3 eggs Mix apples, walnuts, vanilla and cinnamon - set aside. Mix flour, soda and salt - set aside. Preheat oven to 3250F. Grease a bundt pan. With electric mixer beat sugar, eggs and oil in a large bowl. Add flour mixture and beat well. Fold in apple mixture and scrape into greased Bundt pan. Bake at 3250F for one hour 30 minutes or until done - test with wooden skewer. Cool completely in pan - about one hour. Turn onto a plate, wrap tightly and store in fridge or at room temperature. Keeps 3-5 days. Submitted by Ella Mohr, Stittsville
Dump Cake 1 can crushed pineapple 1 can pie filling (cherry or blueberry) 1/2 cup melted butter or 1 cup margarine 1 white or yellow cake mix (options on top) - broken almonds; coconut In a well greased 9”x13” pan spread pie filling. Spread crushed pineapple (partially drained). Cover with dry cake mix. Drizzle butter or margarine over top. Bake at 3750F for 30-45 minutes. May be served warm. Submitted by Wilma Mackie, Brockville
Layered Fruit Dessert 1 (20 oz) can pineapple tidbits - DO NOT DRAIN 2 (11 oz) cans mandarin oranges - DRAINED SAVE JUICE 1 qt strawberries 2-3 bananas sliced crosswise 1 pt blueberries 1 (3 3/4 oz) pkg. instant vanilla pudding 1 (1 L) Cool Whip thawed Place pineapple and juice in a 3 qt clear glass bowl. (Punch bowl is good). Reserve some of oranges for garnish and place remainder with
pinapple. Spinkle with dry pudding over fruit. Stir well and refrigerate until it sets - about 20 minutes. Dip bananas in orange juice layer on top of pudding mixture. Reserve some strawberries for garnish - slice and layer over bananas. Reserve some blueberries for garnish and layer over berries. Top with Cool Whip and garnish with reserved fruit. Refrigerate serval hours. Serves 12. This is an excellent summer dessert using any 3 fruits. If using peaches dip in orange juice so they don’t turn black. Submitted by Lois Robbins, Arnprior
Dark Christmas Gumdrop Cake Blend and set aside: 3 cups flour 1 tsp baking soda 1 tsp salt 1 tsp cinnamon 1 tsp nutmeg 1/2 tsp cloves Beat well together: 1/2 cup butter 1/2 cup Crisco shortening 1 cup brown sugar 2 eggs Fold in 2 cups applecauce. (Mixture will look slightly curdled.) Now combine the wet and dry ingredients, blending well, but don’t over beat. Finally, the batter, add: 2 cups raisins 1 cup chopped gumdrops (Do not use black ones. Sugared gumdrops, purchased bulk are ideal.) Bake in a greased and floured angelfood pan at 3500F for about 2-2 1/2 hours or until done. (Note: this batter may also be baked in loaf tins if desired. Baking time will be less.) Tricia DuManoir, Woodlawn
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