RECIPE SWAP – Mark Twain
“Part of the secret of success in life is to eat what you like and let the food fight it out inside.”
The booths at the Royal Winter Fair are always great places to pick up new recipes. I picked up a brochure of the Canadian Honey Council there last week and thought you might also be interested to try some of the recipes in it too. There were also some helpful tips for using honey instead of sugar more often. Just substitute 1 cup of honey for 1 cup of sugar but reduce other liquids called for in the recipe by 1/4 cup. You should also reduce the oven temperature by 15C and add 1/2 teaspoon of baking soda for every cup of honey used.
HONEY ORANGE CREAM CHEESE SAUCE
Perfect for fruit!
1-250-g pkg. cream cheese, softened
1/4 c. honey
1 tbsp. frozen orange juice, concentrate thawed
1-2 tbsp. milk
Combine all ingredients, using enough milk to make a soft, spoonable sauce. Spoon over berries and fruit or let guests dip their own.
Makes approximately 12 servings.
We always love hearing from readers who’ve been sharing favourites through our Recipe Swap. We’re always looking for your recipe requests too! Send us your recipes and/or requests and we’ll publish them here.
A RECIPE REQUEST…
Helen is looking for nut-free recipes for kids lunch boxes. Savoury and sweet ideas would be welcome! Thanks in advance to all readers who can help her out!
Makes a 9×13 graham wafer base
1-1/2 c. graham wafer crumbs
1/2 c. margarine
1/4 c. sugar
Combine ingredients in a glass pan (rhubarb reacts with metal) and bake eight minutes at 350F.
1 c. sugar
3 tbsp. cornstarch
Combine ingredients in pot and cook until thick. Pour over base and let cool.
2 c. Cool Whip
3 c. mini marshmallows
Combine Cool Whip and marshmallows; pour over filling.
1 pkg. (4 serving) vanilla instant pudding
Make up as directed on package and pour over topping.
1 8-oz. package cream cheese
1/2 c. sour cream
1 c. whipped cream
1/4 c. brown sugar
Mix until smooth, chill; enjoy with your favourite fruits.
1/2 c. butter
1-1/4 c. flour
1-1/4 tsp. baking powder
1-1/2 lb. apples
3/4 c. sugar (split)
Grease an 8-inch pan. Slice apples and place in pan, add 1/4 cup sugar, lemon juice, pinch salt and cinnamon and 2 tablespoons of water. Put butter and remaining sugar in a bowl, cream well, add eggs and vanilla. Slowly add flour and baking powder alternately with milk. Spread over apples and sprinkle with 2 tablespoons sugar. Bake in 350F oven until golden. Serve with custard.
4 c. rhubarb chopped
1/2 c. water
1/4 c. white sugar
1 tbsp. maple syrup
1 tsp. vanilla extract
1 tbsp. lemon juice
1/4 tsp. cinnamon (optional)
1/2 tsp. vanilla
1/3 c. milk
Manitoba Co-operator Recipe Swap
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