Show X L p 1 U 4 r 0 Z A liaa r e 3 A aly honey almond cream cake tops desserts see recipes below dessert tome if youre you re casting about for new desserts you 11 U like the ones we ve selected today all of them are real ly luscious and tun fun to make but there theres s even more fun to serving them and listening to the family rave over them just about this time of year we want to do something different to our menus and its a good idea to start in the dessert department you may like a delicious honey almond cream cake with a defect able filling to put just the right end ing to the dinner or perhaps a honey applesauce cake would be just the thing maybe you d even prefer an un tin usual variation of apple pie or one of the other pastries which haven t been in the picture you 11 find these in today a column whether its it a tor for luncheon dinner or just entertain ing honey almond cream cake makes two 8 inch layers 2 cups sifted cake flour 2 teaspoons baking powder 14 teaspoon soda 34 teaspoon salt 12 cup shortening 13 cup milk 31 34 cup light corn syrup I 1 teaspoon vanilla 12 teaspoon almond extract 2 eggs 12 cup honey cups oven popped rice cereal 1 tablespoon melted butter stir flour baking powder soda and salt into mixing bowl add shortening milk corn syrup va nilla and almond extract beat un til smooth about strokes i scrape bowl and spoon often during baking bakin 9 add eggs and beat strokes scrape bowl add honey and beat strokes pour batter into two 8 inch greased pans sprinkle one layer with rice cereal which has ha been crushed and mixed with melt ed butter bake in a moderate degree oven about 30 minutes when cool spread honey almond cream between layers placing the layer with topping on top honey almond cream filling 2 tablespoons light corn syrup 2 tablespoons honey 3 tablespoons flour 12 teaspoon salt 1 egg yolk slightly beaten I 1 cup milk I 1 teaspoon vanilla 14 24 teaspoon almond extract mix together corn syrup honey flour and salt combine egg and milk add to first mixture and blend well cook over hot water stirring constantly until thick and smooth about tour four minutes cool add flav oring spread between layers of cake applesauce spice cake makes 9 servings 12 cup bran I 1 cup sweetened applesauce 12 cup shortening 23 cup sugar 12 teaspoon salt I 1 egg cups sifted flour a 1 teaspoon baking powder 12 teaspoon soda 12 teaspoon cinnamon 12 teaspoon cloves 12 cup chopped nutmeats 12 cup seedless raisins soak bran in applesauce blend shortening sugar and salt add egg and an d beat well stir in bran alter bately with silted sifted dry ingredients add nutmeats and raisins spread in LYNN SAYS make blake piecrust rie crust perfect always don t roll the pastry too much or it will be tough and avoid extra amounts of flour never stretch the pastry to tit fit the tin or it w will shrink fit loosely to avoid shrinkage to prevent a soggy crust in berry and fruit pies place in a hot oven on the lower shelf to set the crust and bake it before it becomes soaked with the filling LYNN CHAMBERS MENU broiled whitefish lemon and parsley garnish boiled potatoes broccoli lettuce with sour cream dressing chocolate chip custard pie recipe given greased pan 88 inch pan and bake in a moderate degree oven for 35 to 40 minutes when cool frost with honey meringue honey meringue 11 14 cap cup honey 18 teaspoon salt I 1 egg white heat honey over hot water pour over egg white add salt beat until thick enough to spread cocoanut Coco amit cream pie nine inch pie 12 cup sugar 5 tablespoons table flour 18 teaspoon salt 1 12 cups milk 3 egg yolks well beaten I 1 teaspoon vanilla I 1 cup cocoanut shredded combine first three ingredients then add milk and cook over low heat until thickened add egg yolks and cook two minutes remove from fire cool and add vanilla and cocoa nut pour into baked pie shell and cover with the following meringue meringue 4 tablespoons sugar 2 egg whites well beaten 18 teaspoon salt 12 teaspoon vanilla add sugar to egg whites beating constantly add salt and vanilla pile lightly on pie bringing it over the crust trust brown in a moderate oven for 9 to 10 minutes chocolate chip custard pie 10 inch pie 4 egg yolks beaten 12 cup sugar 2 cups milk scalded I 1 tablespoon gelatin 14 cup cold water I 1 teaspoon vanilla I 1 graham cracker crust 12 cup semi sweet chocolate chopped fine 14 teaspoon cream of tartar 4 egg whites iz 12 cup sugar beat egg yolks add sugar and milk and cook in double boiler until thick add gelatin softened in water and vanilla cool pour into crust and sprinkle with chocolate add cream of tartar to egg whites and beat until stiff add sugar continue beating un til very stiff spread over chocolate chill one hour deep dish cherry P e makes 6 servings 1 quart pitted sour cherries drained 3 12 tablespoons corn starch 14 teaspoon salt 12 teaspoon almond extract I 1 teaspoon lemon juice I 1 teaspoon grated lemon rind I 1 tablespoon melted butter I 1 cup syrup 12 pastry recipe place cherries in nine inch deep pie dish combine a half cup of cherry luice juice with other ingredients stir until well blended pour over cherries cut nine inch circle from pastry rolled 18 inch thick cut slits or a cherry design to let steam escape bake in hot degree oven 10 minutes reduce to mod erate crate degree oven bake 35 minutes longer serve warm released by feature features measure shortening accurately the water displacement method is good for every cup of flour 13 cup of shortening is required place 23 cup of water in the cup and add shortening until the water reaches the top saves a dirty cup too never over mix the flour and shortening it s best to use scissors or a pastry blender to prevent beat heat ing the fat with warm fingers leave some of the tat fat in large sized pieces so these streak through the crust and give you the desired flakiness |