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Show . One package of prepared Strawberry IPeititert ANGkF09P:.jCAia:'MlX' FollowBase Recipe. Thaw according to directions on package, contents of 1 pkg. (about 1 lb.) . frozen sliced strawberries. Drain strawberries and substitute for the pineapple. And what fascinating things a package can contain! Mother, open this gift box and find these dessert presents. i Now comes in only one flavor, yet the package gives directions for chocolate, marble, orange, c herry- - nut, cherry-coc- oiX" nut, and more. C.) v - f ' .,- - m. A. J " A Jonquil Cake ' W: t :,""V X' 7 ...";-"- in..."". .IT tecpa ke at coldest operat- Blend into remaining batter Place in refrigerator to chill a bowl, beater, and 1 cwpc whipping cream Prepare according to directions on package, contents of ? . 1 Announce "Stacks! - Come and get it!" Thrill a hungry : For breakfast, lunch, or dinner, out comes the package of prepared For Crepe Heat a griddle or heavy let over low heat. PANCAKE MIX For Breakfast Serve golden waffles or generous stacks of griddlecakes with lots of butter and warm maple sirup. Crisp sjork-s- a strips of bacon or addition. links delectable are a usage Set out - nv A cp4 W8 ri4ea;to lir3 'i , tXimecaks scastion.T5 dsss isjilt sliesd vfruitor berries arejqwoned over onef another, ffuit with. wafBa jction, more fruit and whippil crsam cascading down over all. Griddlecakes can be elegant-- as seen with Crepes au Chocolat Add a blob of whipped cream and a sprinkle of chopped nuts Hor chocolate curls for the gilded touch. r X '" Crepe OB Chocofat . -- J tecfea For Filling-M- elt in the top of double boiler over simmering water and set aside ' to cool . 3 H. (3 os.) entweetened chocolate -- v Stir into cooled chocolate cup cream . ' When well blended, add 14 ( lb.) marshmanews Return to simmering water. Continue, heating, stirring occasionally, until marsh-malloare melted and sauce is thorblended. Place in refrigerator to oughly thicken and chilL PAMUY WEIKIY MAGAZINE MAY . While cake is cooling, prepare according to directions on package, contents of 3 pkgs. prepared white frosting mix Blend in 1 or 2 drops yellow food coloring seven-mlnute-ty- pe . When cake has cooled completely, cut around tube with paring knife to loosen cake. Loosen sides with spatula and gently remove cake from the pan. Frost sides of cake. See that frosting touches plate all around bottom, leaving no gaps. Pile remaining frosting on top of cake and spread lightly. tubed cake One 1 ze -- First : op ' . Elegant Chocolate the chilled bowl and beater, beat remaining cream until it stands in peaks when beater is slowly lifted upright Remove cake from the refrigerator and frost with the whipped cream, forming deep swirls. One filled angel cake y -- iie Prepare according to directions on age, contents of 1 pkg. prepared chocolate refrigerator pie mix Fold into the filling pack- j- 10-i- n. Ch0em4mte Aml-F- d Desmert Follow Base Recipe. Omit pineapple. Substitute 1 pkg. prepared chocolate pudding mix (instant or regular) and for the vanilla pudding. Blend into pudding 1 cup (about, 4 oz.) chopped nuts and teaspoon peppermint extract. v for the filling thertJthe crust, Family Weekly presents the chocolate pie.' Try other flavors,, too. CoArsely chopped, salted pecans add cru&chiness anJ flavor to the butteracOtck CompIetely cover-thetof the lemon pie with toasted almonds. chopped, Wash the bowl and beater and return to refrigerator to chilL "When-read- a mix and now ingredients for the whole pie come in a package of prepared V REFRIGERATOR PIE MIX Fill the angel-foo- d cake shell with the pudding mixture. Place in refrigerator several hours or until firm. pie-filli- ng , 10-i- n. Using the chilled bowl and beater, beat Vi cup of chilled whipping cream until it is of medium consistency (piles softly). Fold into pudding mixture. a pitcher into pools about 6 in. in diameter, spreading slightly to make a thin crepe. Prepare one at a time. Turn crepe when it becomes, full of bubbles. Allow crepe to brown slightly on second side. Using a teaspoon, "dribble" a small amount of batter around edge of one half of crepe. Spoon about 2 tablespoons of the chocolate filling just off center of the crepe. Using a pancake turner, fold halfof the. cre'pe over .the :Uingedgesj should meet as in preparing a turnover. Press edges gently together so that the batter forms a seal between the two edges. Continue to cook until one side is brown.' Turn the crepe and cook until other side is brown. Remove to warm serving plate. Sprinkle lightly with Confectioners' wear Serve at once. About 16 crepes I; 1955 Bake and cool as directed; Remove cake from pan. Cut around cake in. from the outer edge. Carefully pull out entire center of angel food cake leaving a shell (sides and bottom) 1 in. thick. Use a few pieces of cake to fill hole left by tube of pan. Cake should have only sides and bottom remaining. Tear the pulled cake pieces into bite-sipieces. Mix into Y the pudding mixture. 3 taMeipeont vanilla extract fnr ir in Follow Base Recipe. Substitute 2 tablespoons fruit jam or preserve for the chocolate filling. z. pie-fini- ng Filled Crepe ws 9-o- pkg. prepared vanilla pudding ; Y and mix (inttont or regular) When pudding is set, fold in the crushed pineapple. Set pudding mixture aside. cup milk letter Pour batter from " 1 griddle; it is hot enough for baking when drops of water, sprinkled on surface, beads. If manufacturer in suggests greasing griddle or skillet, grease lightly with ?wiU' a fcivor : Prepare according to directions on package, contents of :lrCWMv0tTTest dessert. Diced " food preparation.) skil- Prepare according to directions on package for pancakes. In addition, add to batter, blending in Vi angel-foo- d ' cake d teaspoon vanilla extract Carefully pour one half of white batter into pan, rotating pan as you pour. Carefully pour yellow batter into pan in the same manner. Repeat with remaining white batter Cut through batter with knife or spatula, lifting white batter through yellow batter to break air bubbles and give a marbled effect. can crythed pineapple (Sirup may be reserved for use in other . A For Lunch-T- op tender wafuv or large, eolden iddlecakej with creamed chicken M v--, siK or lobster.'ivst riantf' - One 7 cups prepared pancake mix or prepared buttermilk panceke mix well-brown- ed pkg. prepared cake mix angel-foo- ' Vi While cake is cooling, drain contents of family easily with handy pancake mix. I lemon-colore- A ngel Mtettaert Set refrigerator control ing temperature. ;v, - d. Beat egg yolks until thick and Blend in 1 tablespoon orange uice 1 teaspoon grated orange peel (grated through colored part only; white Is bitter) batter Gently fold one third of angel-cabeaten into egg yolks. Dessert-Kuperb- Bate f II almond extract) Put into a large bowl 3 egg yolks Then look at the filled' angel-foo- d cake, ! De Luxe Angel It can be filled with ice cream or sherbet, too. MMcJLuxe - on package, contents of 1 cake pkg. prepared angel-foo- d mix (do not add vanilla or k MI'S II. T" cakes can Toppings for these "angel-fo- od be simplejhe flavored whlppe , creams such as chocolate, peppermint, or fruit-fille- d; the butter-crea- m frostings; the soft seven-minu- te frostings; sprinkling frostings with chopped nuts or chocolate shot. (" 1 Amaei-F- d Vi cup ' . chopped maraschino cherries cup (2 ox.) chopped walnuts Chill chocolate pie in refrigerator according to directions. 1 When ready to serve,top with " Whipped cream Garnish with chopped nuts. f 5" 1 - One 8-l- n. pie |