RECIPES
CLASSIC SHORTBREAD
This is the basic old-fashioned Scottish-style shortbread: a large batch is quick to make and keeps well in tightly covered tins.
2 cups butter, at cool room temperature (1 lb.) 1 cup fruit powdered (berry) sugar 3 1/2 cups all-purpose flour 1/2 cup rice flour
Cream butter well. Blend in sugar, creaming thoroughly. Combine flours; using wooden spoon, gradually blend into creamed mixture. Press into ball and knead lightly on floured board until smooth. Pat dough into two 9-inch square cake pans, or into large rounds, about 1/2 inch thick, on baking sheets or in metal pie plates. Prick all over with fork.
Bake in 275° F oven for about 45 minutes or until set and faintly browned. When almost cool, cut into pieces if desired. Let cool thoroughly before storing in tins. Makes about 72 pieces.
**Note: Dough may be rolled out and cut into small rounds or bars. Or it may be pressed into wooden shortbread moulds.
CHRISTMAS SUGAR COOKIES
Old-fashioned sugar cookies, decorated with coloured sugar, icing or candied fruit, are longtime Christmas favourites.
1 cup butter 1 cup granulated sugar 1 egg 1 tsp. vanilla 2 cups all-purpose flour 1/2 tsp. baking powder 1/2 tsp. baking soda
Cream butter; gradually add sugar, creaming well. Beat in egg and vanilla. Combine flour, baking powder and baking soda; blend into creamed mixture. If necessary, chill until firm enough to roll.
On lightly floured surface, roll out dough to 1/8-inch thickness; cut into desired shapes. Place on lightly greased baking sheets. (If desired, sprinkle with coloured sugar. Or cookies may be decorated with icing after baking.)
Bake in a 350° F oven for 7 to 8 minutes or until only faintly browned. Let cool on racks. (If desired, cookies can be decorated with an icing glaze, icing piped through a tube, coloured candies or cherries.) Makes about 36.
BRUNCH SOUFFLÉ
This is an excellent recipe for when you have company.
10 - 12 slices white bread, buttered, crusts removed 1/2 lb. Monterey Jack cheese, shredded 1/2 lb. sharp cheddar cheese, shredded 8 slices bacon, browned and chopped 8 eggs 3 cups milk 1/4 tsp. Worcestershire sauce Salt and pepper to taste
Put buttered bread slices on bottom of 9"x13" pan. Put half of both cheeses and half of bacon bits on top of bread. Put another layer of buttered bread and spread remainder of cheese and bacon. Mix eggs, milk, Worcestershire sauce, salt and pepper and carefully pour over layers. Let set in the fridge at least 8 hours (or overnight). Bake at 350° F for 55 minutes. (Use metal pan.)