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Show There’s More to Apples Ask the Cook: Than Fresh Pie Fillings Did you know, for example. that the apple is a memberof the rose family and a distant ccusin of the pear” Apples were part of .the cooking tradition in such countries as France Denmark and England long before the Pilgrimsset foot on this continent. The fruit was introduced to the Americas by Euro| Baking with apples is still popular in Europe. where it is demonstrated that there's more to a freshly-baked apple than being partof a pie For example, this French apple cake has a texture between that of a cake and a cookie FRENCH APPLE CAKE Topping 3 cups sliced pared cooking apples 1 tablespoonflour 2/3 cup sugar ‘2 teaspoon cinnamon or margarine. melted Batter 1 cup sifted all-purpose flour ‘2 cup sugar 1 teaspoon baking powder 4 teaspoon salt 2 eggs \% cup milk 1 tablespoon butter or margarine, melted To prepare topping, arrange apples in poe 8-inch square baking pan. ix flour, sugar and cinnamon. Sprinkle over apples. Drizzle with lemon juice and butter. For batter,sift flour. sugar. bakine powderandsalt into bowl. Beat together eggs, milk and butter. round pie. Impress your motherin-law with this Apricot Fluff Pie. Your whole family will enjoy it too. APRICOT FLUFF PIE CRUST: 1-2/3 cups finely crushed 100% natural cereal, original (about 2 cups cereal) 1/3 cup firmly packed brown sugar “% cup butter or margarine, melted FILLING: One 16-02. can apricot halves 2 envelopes unflavored minutes. Invert on plate and serve Heritage Dutch Apple Pastry This kitchen-tested recipe makes8 to 12 servings. FRESH APPLE By CAROL McGARVEY TEA BREAD 2 cup butter or margarine With some excess apples. I recently made two Heritage Dutch Apple Pies (one’s tucked awayfor future) from the handsome new “Farm Journal's Complete Home Baking Book” ($14.95). The large clear type makes easy reading when you're reaching around the Kitchenfor ingredients. Color pictures in 1 cup sugar eges sections throughout the book and helptul baking hints offer assistance to novice and not-so-new 2 teaspoon grated fresh lemonrind 2 cups sifted all. purpose flour bakers as well HERITAGEDUTCH APPLE PIE 6 cupssliced, pared tart red apples (6 medium) 2 teapoons baking powder ‘2 cup sugar 2 teaspoon baking soda 44 teaspoon salt 1 teaspoon ground cinnamon 1 (9-inch) unbaked pie shell with fluted edge 1 cup sifted flour 34 cup sugar 1 teaspoon cinnamon 14 teaspoon nutmeg ‘4 teaspoon cloves ‘ cup soft butter or regular margarine 1'2 cups finely chopped pared cooking apples Combine apples. ': cup sugar and cinnamon in bowl: mix well. Arrnage apple mixture in unbaked cup chopped nuts ‘, cup milk 1 teaspoon vanilla Cream butter with sugar in large bowl. Beat in eggs. Add lemon rind Sift together flour, baking powder. baking soda, salt. cinnamon, nutmeg and cloves. Add 2 cup of dry ingredients to apples andnuts in small bowi. Stir to coat pe lend remaining dryingredients into creamed mixture alternately with milk pie shell Combineflour and 4; cup sugar in bowl. Cut in but- ter until mixture is crumbly. using pastry blender. Sprinkle crumbs over apples Bake at 400 degrees 50 minutes. or until crust is golden brown and apples are tender. Makes 6 to 8 servings Here are some of the baking hints — For a fruit pastry. substitute chilled, unsweetened pineapple or orangejuice for the water in a basic pastryrecipe. Add | teaspoon granted orange rind, Good for cream. fruit and pumpkinpies. — If your baking powder is caked, moisture has gotten in andhaslostits leavening power. Don't take a chance on spoiling a recipe and wasting otheringredients, Throwout the can and buya fresh one. — Never grease the pans for ange! food and true sponge cakes. These batters need to cling to the sides of the pansin orderto rise to their full height. Greas- and vanilla. Stir in coated apples and nuts. Turn into greased 9-by-5-by-3inch loaf pan. Bake in 350-degree oven for 1 houror until cake tester inserted in center comes outclean. Coolon wire rack for 5 minutes. Then turn out of pan onto rack and cool thoroughly. ing also causes : pas kitchen-tested recipe makes 1 while cooling. Ina these cakes to fall out of the pans the recipe. Elegant Apricot Fluff Pie Hits Spot for Company Fare Guess who's coming to dinner? If it’s your mother-in-law, you'll wantto serve her Apricot Fluff Pie. This refreshing pie is a perfect finale to most dinner menus and can be served with confidence. A crunchy crust made with 100 per cent natural cereal, brown sugar and butter is baked and allowedto cool. The cereal saves time and energy while providing delicious ingredients of wholegrain oats, whole wheat, almonds, coconut, honey and brown sugar. Thelightfilling of canned apricots, unflavored gelatin, apricot yogurt, honey and whipped cream provides a Mix until warm ‘2 3 tablespoonsfresh lemonjuice 2 tablespoons butter APRICOT FLUFFPIE is a frothy dessert that will have friends and neighbors clamoring for Add to dry ingredients. moistened. Turn into pan over apples Bake in 425-degree oven for 30 os Next time you offer a friend a'i apple or an apple dessert. tossin a bit of lore oc. gelatin apricots, reserving ¥% cup Two 8-oz. cartons (2 liquid. Soften gelatin in cups) apricot yogurt reserved liquid; dissolve % cup honey over low heat. Cool. Com% teaspoon salt bine apricots, yogurt, 1 cup heavy cream, whip- honeyand salt in blender ped container; blend to 3 seFor crust, combine all conds or until apricots ingredients; mix well. are chopped. Add disPress onto bottom and solved gelatin; blend sides of greased 9-inch about 5 seconds. Pour pie plate. Bake at 350 mixtureinto large mixing degrees F. for 8 to 10 bowl; chill 20 to 25 minutes or until golden minutes or until slightly brown. Press bottom and thickened. Fold in whipSides of crust into place ped cream, spoon into with spoon while still prepared crust. Chill warm,if necessary. Cool. several hours or until For filling, drain firm. Makes $-inch pie. ABAZCMI DenneyColorPencils - 3 Strokes of Genius (plusa gift) The DenneyEyePencil New, improved soft smudge formula in a jumbo pencil. Long4asting colors: antiqued gold, burnished copper, twilight teal, misty grey, French blue, tawny port, forest green, golden sable, midnight blue, desert rose, dusty taupe and plumberry. =k The DenneyLip Pencil A professional way to accent and shape beautiful lips. Clear-color mocha, red and plum. smooth, creamycontrast to the crunchy crust. The filling is chilled several hours or until firm. The filling ingredients can be purchased anytimeof the year, making this a year The DenneyKohi Pencil Try New flat oval shapes give smoky look to eyes. Black, brown,navy, charcoalchoices. New Free Gift with the purchase of any two pencils: Fast & Gentle Eye Make-up Remover. Cosmetics. JumboSharpener(eye &lip pencils)................ $3 DenneyLip Pencil, $5 DenneyEye Pencil, $6 Kohl Sharpener,$3 DenneyKohlPencil, 4.50 Eye Make-up Remover, 6.50 Day/NightEye Care, $10 Crusts CHOCOLATE NUT SHELL 3 squares (1 ounce each) semi-sweet chocolate 2 tablespoons butter or margarine 1% cups blanched, toasted almonds, finely chopped Melt chocolate and butter in small saucepan oververy low heat.Stir in nuts. Chill to partially harden. Press into wellbuttered 9-inch pie plate. Chill. Makes one 9-inch pie shell SUGAR COOKIE SHELL ‘2 roll (18 ounces) refrigerated slice and bake sugar cookies Slice half of the roll of cookie dough %s-inch thick. (Wrap and refrigerate remaining dough for later use.) Arrange slices, ‘2-inch apart, in lightly greased 9-inch pie plate. Compltely cover sides and bottom, letting vulside ring of cookies cover rim of pie plate. Bake in 375 degree oven 10 to 12 minutes. Coolbeforefilling. Makesone9-inch pie shell WALNUT SHELL 1% cups finely chopped ZCMI's Sixth AnnualBridal Bazaar WEDDING BELLES Let ZCMI Experts AnswerYour Electrolosis Questions Complimentary tickets available at the Bridal Salon and Wedding Registry We will be pleased to answer your questions about the only medically apProved permanenthair removal method. Call our Beauty Salons for a free consultation. Salt Lake Downtown: In the tradition of the old South, womenare to be thebelles of their wedding day. To assure you a perfect wedding day, we at ZCMI present our 6th annualBridal Bazaarwith a bridal fashion show featuring gownsbefit- ting any belle. You'll also learn tips to help pian every step of your wedding andstarting yourfirst home together. We look forward to seeing youthere. CottonwoodMall: Orem,Saturday Jan. 26, ZCMI University Mall store, 3rd floor auditorium Sieilise ssw esees 321-6124 Ogden: at 1 and 4 p.m. Nees erleiee ese 321-6076 (doors open at ~12 noon and 3 p.m. respectively). walnuts 3 tablespoons sugar 2 tablespoons butter or margarine, softened “% cup flour Combineall ingredients in bowl; mix well. Press into buttered 9-inch pie plate. Bake in 400 degree oven 8 to 10 minutes Cool. Makes one 9-inch pie shell unday. January THE HE Provo.Utah—Page 49 |