C9 - Sunday, October 21, 1984 - North Shore News

Special desserts for
winter indulgence

HE GERANIUMS bravely shiver on their
nearly naked stems, and the marigolds are in

rags;

morning skies are

indistinguishable

from those at bed-time, and the bikini has sur-
rendered its awful tyranny over the hips and tum-
my. Self-indulgence creeps in under the sill, know-
ing there’ll be fondue parties again soon, and apple

pies, and serious eating.

Goren anes

Ending with dessert, for a
change. And | just happen to
have a couple here for vou.
nothing fancy, nothing com-
plicated, just a sweet augury
of things to come.

This dehcious Pineapple
Dessert has been trying to get
space in this column for a
couple of months, but there
are still lots of ripe pine-
apples available and perhaps
now is the best time of all

Choose a plump, ripe pine-
apple, for which vour criteria
should be (a) the vellower the
better, (b) the top. leaves
should pull readily from the
crown, and (c) there should
be an obvious pineapple odor
when vou lay your nose
against i

Carve the whole thing into
mings, about half an
(1 27 cm) thick Peel these.
dig out the eves’), and try to
save as much surce in the pro
CeESs aS VOU Call
you need

inch

bor the rest

'>) cup of butter (dos.
'> cup of brown sugar
(125m. )
‘4 cup of white rum = (60m1)
vanilla sce cream
Mieclt the butter ii a skillet
and stir (he brown stupatr wate
iO Rronge the heat te medians,
put the stroes uate thre mis
ture ath Sook ther both
Sides for five omimutes ot
cach When all are done and
a hittle polden. remove them
to dad platter stir the tun ete
the residue um the skillet as

MitcheomAia.
DISHWASHERS
FOR THE
CLEANES!
WASH EVER

¢ nw
sate
} NEW une ne
fevpece
Le Gy eve
Pe a tradition Of timate
aapEOTdy The NEW OR, oe
New yee ation of hit Nee
CDP iw as er vey ee Te we ave

We see ane ompare

BUY WITH CONFIDENCE .

ratvEdeteal.

if yor, FN: bag total

poole yt St Wiis
Trap (ou eb RAE PY t

OLONY
HOME FURNISHINGS

Warehouse/Showroom

OPEN TO THE PUBL IC
(2 Dike Deming the Avaion)
at 107% Roosevelt Gres N Van

§100.530 POO-G 738

l cup of margarine (802z.)
1 cup of brown sugar,

packed (250mL)

'> cup of white sugar

(125mL)

1] tspn. of vanilla (5mL)

2 eggs. beaten

214 cups of flour (5600mL )
l tspn. of baking soda

(SmL)

the kitchen ranger

by Eleanor Godley

well as all the juices from the
platter. Sur and cook this
sauce until i is) a little
thickened, then pour tt into a
decorative jug.

For vour presentation, lay
a slice of pineapple on each
dessert plate, top with ice
cream, and pass the jug of

heavenly svrup. The left-
overs are never going to
waste

Another thing | came
across was this recipe for
World Famous Chocolate

Chip Cookies. That's quite a
moniker, considering

everybody in the world
already has such a recipe
However, these are good,

and the recipe makes 5S or 6
dozen, it savs | only reaped
S4, but there vou po You
need

1 tspn. of salt (mL)
1 12-0z. bag of chocolate

chips (350g)
and | added
‘2 cup of walnut pieces
(125ml)

Cream the margarine and
sugars and vanilla until hight
and flufty, then add the eggs
and beat well at high speed
Stir in the baking soda and
salt into the flour—lI used
half all-purpose, halt
Trittcale—and add this to the
first mixture. It wall be quite
suff. Then the chips and
nuts, and spoon out on to
greased baking sheets. Bake
at 37SEF(190C) for 7-8
minutes if you lhe chewy, 10
minutes if vou preter crisp.

last as an old tashioned

thing thats not onty good in

"May

REDECORATING?

iself but good with other
stuff. 1 speak of Coconut
Macaroons. Every tea table
used to boast a plate of these.
and you could buy them tn
packages, too, for crushing
over ice cream and making
“crust'’ for some tancy pie.
Can't do that any more, |
suppose they were too
fragile. But you'd think s0-
meone would have marketed
‘“*macaroon crumbs""!
Anyway, it’s easy and
quick to make your own, and
with a bag full in the treezer
you can tackle an English
Trifle. You will need to set
the oven at 325F(16SC), and
measure into a small bowl

.> cup of all-purpose flour

(125mL)
l cup of sugar (250mL)
1s tspn. of salt (12.5mL)

2 cups of shredded coconut
(500mL)

and stir it all with a fork.

Now beat

4 egg whites to foamy and

add gradually

La cup of sugar (6o0miL)

Beat this constantly until it

forms stiff peaks. add the

') tspn. of vanilla (2.5mL)

and beat a bit more.

Fold in half of the flour mix-
ture, get at all well blended.

then fold in the other half
Drop the mixture by
spoonstul on cookie sheets

covered with foil, bake them
20-28 minutes then let them
cool completely betore litting
them off You should get 4
dovzen for the freezer and tor
now

‘ow

7 ee

We bring the store home to you

The Bay sin hore Consultants Can toring
yourideas to light aghtin your owri lying
room We Ilbring you oo Onmpolete line: cof
samples fake measurements ane gives
YOU Oh estimates on your custo work
AW Ot fee hare: witty neo cotoligaiticn!

FOR TWO WEEKS ONLY

30% off Superior venetian, vertical
and pieated blinds

wmcJer ercarty sey
y dE Coltracds for

uy will toe
A rT 4 '

y

The Bay Park Royul ut

925-1411

q ihe +

e
FABRICS §

81st Anniversary

Sale

Ends October 27

2556 South Granville
734-0608
Park Royal South
922-0165

Lansdowne Park
270-3713
649 Yates, Victoria
381-0561

Noreen Roberts
The North Shore's Deli
Lady

Party rays
with good
taste.

ive me just 2 hours and | will

prepare delicious attractive

party trays. You can choose
from many meats and cheeses for
your custom made tray. Meats such
as Hicory Dry Salami, Beer Sausage,
Pates, Capacolli, Weisswurst) Brat
wurst and more Select cheeses from
around the world Any size party
order welcome

Vyornpooe
«Ras

yee

BULKFOODS

Noe 980-3977
roars the ot gy 733-1578

coe deabe