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Show ' '.' While puffs are cooling, prepare the - .) uasweeteeeo' cbecelate Put the melted chocolate into a. heavy saucepan and mix with 1 Va ceps sifted confectioners' tagar 2 teaspoons dark core sirup 2 tablespoons cream jty 4 teaspoons boiling water 2 teaspoons batter Place over low heat and stir constantly until butter melts. Remove from heat and add " 1 teaspoon vanilla extract Cool slightly while preparing the whipped : cream. ;i-- a truly great French way creation with American flair. Moke or For Cream Fuffe or Choux Paste Bring to a rolling boil 1 Va 1 Vi cup hot water cup bvfter tablespooa sugar teaipooi salt Add, all , 1 y ' - J ; at one time cup sifted flour ' - - r - " Beat vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball. Remove from heat .Quickly beat one at a time, beating until smooth after each addition 4 eggs v" in, (Note: If desired, substitute the following uncooked glaze for the cooked Chocolate Glaze. Melt over simmering' water 3 sq. (3 oz.) unsweetened chocolate. Blend 3 cups sifted confectioners' sugar into 2 egg whites. Add the chocolate and Vk teaspoons vanilla extract. Mix until smooth.) w - J The incomparable cream puff is a superb example of French finesse. nidttertcig Pastetchen This authentic German recipe rewards us with exciting, luscious cookies that separate into layer upon layer of tender, leaflike flakes. One cookie call for more. For best results, be doubly certain that all of the ingredients are thoroughly chilled. - y s ' Wash and cook covered in boiling salted water to cover 2 small (about Va lb.) potatoes Cook about 30 mlnV or until tender when pierced with a fork. Drain. To dry potatoes, shake pan t over low heat Set potatoes aside to cool completely. . Meanwhile, sift together into a bowl 2 caps sifted flour V cap sifted confectioners' sugar Cover tightly and 'set flour mixture in refrigerator to chill. Force dough through a or pastry bag drop by tablespoonfuls about 2 in. apart onto a lightly greased baking sheet Bake at 450F 15 min. Reduce heat to 350F and bake 20 to 25 min. longer, or until golden in color. Remove to racks to cool completely. WEEKLY MAGAZINE MARCH ' Mocha Whipped Cream Shortly before serving time, cut off tops of cream puffs. Spoon about Vz cup of the whipped, cream into each cream puff shell. Replace top, pressing down gently until a ruffle of whipped cream is formed around puff. Spread generously with the Chocolate Glaze. 1 doz. large cream puffs tablespoons sugar tablespoon wafer Sift one half of the flour, about 2& table- spoons at a time, and mixture just until blended after each fold set addition; t. Put aside. into a . large bowl t egg 'Whites Add gradually to egg whites, beating well after each addition 3 tablespoons sugar Beat until rounded peaks are formed and egg whites do not slide when bowl is partially inverted. Gently spread egg yolk mixture over egg whites and fold just until blended. Sift one half of the re- Cocoa Whipped Cream maining flour over egg mixture and fold just until blended. Sift remaining flour Follow recipe for Mocha Whipped Cream. Substitute Vs cup cocoa for the con centrated soluble coffee. Using circles on the unglazed paper as a guide, quickly and gently spoon batter over batter and fold. Do not overmix! with prestige and beauty. p Set refrigerator control at coldest oper f-f - ( mold. ating temperature and chill a 2-- qt Cover a baking sheet with two sheets heavy paper or set out a wooden board. 4C v: Line the chilled mold with 1 ' qt. commercial chocolate Ice cream, slightly softened ' Pack firmly against sides of mold. x ; S - - fie ' ' w - V Fill center of mold, packing firmly, with 1 qt. commercial strawberry Ice cream, slightly softened Put mold into freezing compartment of refrigerator until firm. v V 1 n 1 Meanwhile, prepare, bake, and cool Poind Cake Cut cake into two equal layers and trim, one layer about in. larger than mold. (Use remaining cake layer as a dessert) Place cake layer on baking sheet or wooden board. Set aside. Remove cookies with spatula to cooling racks. Cool completely. Repeat above procedure for remainder of dough using second cookie sheet. When all the cookies are baked and cooled, set out Car rant (ally (or another felly) Spread jelly thinly on cookie rounds. Top with rings. Fill centers of rings with a small amount of jelly. Top with .centers doz. cookies Prepare meringue 3 Baked Alaska! Absolute peak of dessert perfection in any language! 5 Va V V4 1 ' by beating until frothy egg whites teaspoon vanilla extract teaspoon Blend" salt Add gradually, beating well after each . addition ' , V4 cap sagor r " 2 enps milk latter , To unmold ice cream, loosen top edge of mold with knife. Wet a clean towel in hot water and wring it almost dry. Invert mold onto center of trimmed cake layer. Wrap hot towel around mold for a few seconds only; remove mold. (If mold does not loosen, repeat.) Working quickly, completely cover ice cream and cake with meringue, spreading evenly and being careful to completely seal bottom edge. With a spatula, quickly swirl meringue into an attractive design and, if desired, garnish with Maraschino cherries Place in 450F oven for 4 to 5 min., or until meringue is lightly browned. Using two broad spatulas, quickly slide Baked Alaska onto "a chilled serving plate. Slice and serve immediately. 12 to 16 servings . - Pound Cake Grease bottom of a deep sq. cake pan. Line with waxed paper cut to fit pan bottom. Grease waxed paper. n. . in , batter in- gredients and beat until smooth. Heat griddle over low heat; it is hot enough when drops of water sprinkled on the surface dance in small beads. Lightly grease with Beat until rounded peaks are formed and egg whites do not slide when the bowl is partially inverted. Sift together and set aside 2V4 caps sifted cake Hoar teaspoon baking, powder ' V4 teaspoon sal Va teaspoon ground mace - Combine egg mixture with the dry , 9-i- r 2 tablespoons melted dipping Remove chocolate' from simmering water and stir until completely melted, Spoon chocolate onto puffs, allowing excess to drip onto waxed paper. Spread chocolate evenly ove,r tops, if necessary. (Scrape together excess chocolate; wrap and store for future use.) When chocolate is firm place puffs onto individual plates. Using pastry bag and a No. 27 decorating tube, pipe reserved whipped cream around base of each puff. Serve immediately. 10 to 12 serving this glamorous dessert glows , semt-swe- et ,i Strictly American, Set out a griddle or large, heavy skillet Sift together into a large bow and set ''. MM'' ...A 1 Va caps sifted floar 3 tablespoons sngar Va teaspoon salt Put into a bowl and beat until thick and piled softly Partially melt over simmering water, being careful not to overheat V lb. milk chocolate or candymaklng chocolate for ' ' and beat until frothy Bake at 400F 10 to 15 min. 27, 195S egg yolk Bahed Alaska Set out two cookie sheets. 2 over - A few of these dainty and slightly sweet pancakes are just a beginning, so make oodles for alU re-main- ing 1 Double Base Recipe. Sift 2 teaspoons concentrated soluble coffee with the sugar. Beat 1 cup of the chilled cream at one time, beating in with few final strokes one half of the sugar and coffee mixture and one half of the vanilla extract. Prepare remaining 1 cup following the same procedure. Combine whipped cream mixtures. . Remove dough from refrigerator and divide into two balls. Return one ball to refrigerator. Put other ball on a lightly floured surface. Roll dough Va in. thick. Cut out rounds with a cookie cutter 1 in. in diameter. Using a "cookie cutter in. in diameter, cut out center from one half of the cookie rounds so that a ring shape is formed. Place rounds, rings, and centers onto one of the cookie sheets. qt Sf ' Mocha Whipped Cream or Cocoa Whipped Cream 1 Set cup of the whipped cream into the refrigerator reserve for garnish. Fold the pieces taken from the puffs into remaining whipped cream and spoon into the hollows in all of the puffs. Use puffs having flat bottoms as bases. Top with puffs so that the"cream in" base and cream in top ' puff come together. Place puffs flat onto cooling rack having waxed' paper underneath, Set aside. 5,egg yolks sugar & Prepare 3 teaspoon vanilla extract " Set in refrigerator if not to be used immediately. 2 cups whipped cream . Sprinkle gradually over mixture, a few drops at a time 1 teaspoon vanilla extract Mix lightly with a fork alter each addition, Dough should be crumbly. Shape into a ball, wrap in waxed paper, and chill in refrigerator several hours. Cut in with pastry blender or two knives FAMILY 1-- until pieces are size of small peas 1 enp Arm butter i Peel cold potatoes and force through a sieve or food mill. Measure 1 cup of the sieved potato. Remove flour mixture from refrigerator and add potato. Using a fork, ,' gently mix together. Draw circles 2ft in. in diameter on the paper, spacing circles 2 in. apart ' Measure and set aside 1 Vs cups sifted flour Put into a bowl and beat until very thick and lemon colored 1 Chantllly Cream (three times recipe ; beat 1 Va caps whipping cream at one time; repeat procedure for remaining 1 Va cups cream ) stored in refrigerator overnight) For Shaping : Prepare Continue beating until thick and smooth. (Dough may be shaped and baked at once; or wrapped in waxed paper and ' slightly browned. With spatula; remove j puffs from paper and allow to cool on cooling rack. Hollow out centers from tops of one half of the puffs and from bottoms of remaining puffs. Tear portions taken from centers jnto small pieces; set puffs and pieces aside. with unglazed paper. Cover baking sheets Using the chilled bowl and beater, beat until cream stands in peaks when beater is slowly lifted upright 1 cap chilled whipping cream Beat into whipped cream with few final strokes until blended 3 tablespoons sifted confectioners Swedish Paiiealtes Dessert the best! . ' ----- .Keep mounds as uniform as possible. Flavored whipped qream tucked into tender, light cake and, topped with rich, dark chocolate. Hungarians know whafs Base Recipe Place a beater and a bowl in refrigerator to chill. . SponfleBufizz: . . ana desserts came from the caKe especially good, thick cream once pro duced at a model dairy. French royalty operated this dairy in Chantilly, a suburb of Paris. 2 tq. (2 Puffs t i jor Chocolate Glaze Ccoolted)" Melt over Cream onto baking sheets in peaked mounds. Chantlllfj Cream Chocolate Glaze. : rV-f- 3-- in. Cream together until butter is softened 1 enp batter 2 teaspoons grated lemon peel (grated tkronah colored part only; white Is bitter) Vi teaspoons vanilla extract Vs teaspoon almond extract Add gradually, creaming until fluffy after each addition 1 cap pins 2 tablespoons sagar Add in thirds, beating thoroughly after " each addition ' 4 eggs, well beaten (nntll thick and piled softly) Beating only-- until smooth after each addition, blend in the dry ingredients in fourths. Finally beat only until batter is smooth (do not overheat). Turn batter into the prepared pan. - With spatula, draw batter from center toward edges of pan. Bake at 325F about 50 min., or until cake tester or ' wooden pick comes out clean when inserted in center of cake or until cake springs back when lightly touched at center. Cool cake 10 min. in pan on cooling rack. After cooling, run spatula gently around sides of pan. Cover with cooling rack. . Invert and remove pan. Remove paper from bottomof cake and turn up; cool completely. r- One MARCH t For each pancake spoon about 1 tablespoon batter onto griddle or skillet (pancakes should be about 2Vt to 3 in. in diameter). Cook each pancake over medium heat until lightly browned on bottom. Loosen edges with a spatula, turn, and lightly brown second side. As each pancake is cooked, transfer to a heated plate. Arrange pancakes in a circle, slightly overlapping each other. In center, serve lingonberries, preserves, or jam. 5 doz: pancakes 27, 1955 FAMILY WEEKLY 9-- in. right-sid- e sq. cake MAGAZINE . |