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Show Five Selections for Th ose Doa Davs Hot August is the best time of the year to prepare cool foods for our family's meals. And since it's already warm, why heat the kitchen even more? Hot summer days, however, don't mean our taste for sweets has to be postponed. Home economists in the Betty Crocker Kitchens have developed devel-oped several cool desserts that will fit the bill for dog days at your house. They are four ice-cream desserts, each using a Chocolate Fudge Sauce easily prepared from a package pack-age of frosting mix, and a Neapolitan Cream Pie with a chocolate-flavored crust made from pie crust mix or sticks. A tip for rolling out the pastry': Lightly sprinkle flour on the pastry cloth. Rub the flour into the cloth to prevent pre-vent excess flour in the pastry' and yet prevent it from sticking stick-ing to the cloth. Soda Fountain Specials Shake: Place 3 tablespoons Chocolate Fudge Sauce (right) and 12 cup milk in blender container. Cover and blend on low speed 2 seconds. Add 2 to 4 scoops vanilla ice cream. Cover and blend 5 seconds. 1 serving. Soda: Stir 14 cup chilled carbonated water, 2 tablespoons table-spoons milk and 2 tablespoons Chocolate Fudge Sauce (right) vigorously in tall glass. Add 1 to 2 scoops any flavor ice cream. Fill glass with 14 cup chilled carbonated water. 1 serving. Sundae: Drizzle 1 to 2 tablespoons Chocolate Fudge Sauce (right) over 1 large scoop vanilla ice cream in dessert dish. Top with sweetened sweet-ened whipped cream and cherry if desired. 1 serving. Parfait: Alternate vanilla ice cream and Chocolate Fudge Sauce (right) in parfait glass. Freeze until firm, about s I ' III V 2 hours. Top with sweetened whipped cream and pecan half if desired. 1 serving. Chocolate Fudge Sauce: Heat 1 package Betty Crocker chocolate fudge frosting mix (dry), 23 cup milk and 3 tablespoons margarine or butter to boiling in 2-quart saucepan over medium heat, stirring frequently. Boil and stir 1 minute. Refrigerate any remaining sauce. About 2 cups sauce. Neapolitan Cream Pie 12 package (11-ounce size) Betty Crocker pie crust mix or sticks 3 tablespoons chocolate-flavored chocolate-flavored syrup 1 tablespoon powdered sugar 1 package (6 ounces) vanilla instant pudding and pie filling Strawberry Topping (right) Heat oven to 425. If using pie crust sticks, crumble as directed on package. Drizzle syrup over pie crust mix in bowl. Mix vigorously, cutting through pastry with fork until pastry- holds together and is of uniform color. Cut in powdered sugar, about 1 minute. If pastry is wet and sticky, mix in 1 to 2 teaspoons tea-spoons powdered sugar until no longer sticky. Shape pastry into flattened round on generously floured cloth-covered board. Roll 1 inch larger than inverted 9-inch 9-inch pie plate with floured stockinet-covered rolling pin. Fold pastry into quarters; place in ungreased pie plate, 9 x 1 14 inches, with point in center. Unfold pastry carefully; care-fully; ease into plate. Gently press toward center with fingertips to prevent shrinkage during baking. Prick bottom and side thoroughly with fork. Bake 6 to 8 minutes; cool. Prepare pudding and pie filling as directed on package pack-age for pie. Pour into pie shell. Refrigerate until set, at least 1 hour. Top with Strawberry Topping. Refrigerate Refrig-erate any remaining pie. 8 servings. Strawberry Topping: Mix 2 cups sliced strawberries and 2 tablespoons granulated sugar. High Altitude Directions (3500 to 6500 feet):. So adjustments are necessary. |