OCR Text |
Show We proudly present these favorite recipes from the collection of old Elizabeth vivacious Wickersham of Fort Lauderdale, Florida, who won the first prize of $3,000 in the Junior Division of a recent national Bake-Of- f. Try these recipes . . . they're wonderful! FAMILY WEEKLY is currently encouraging the culinary interests of g young America whose recipes from its own-TeeAge Recipe Contest will be published soon in FAMILY WEEKLY. 17-ye- U PRIZE-WINNIN- G COOK ar prize-winnin- -- i' -- jff IPs -- JL- (- - Choealate Kisses provides Elizabeth with leftover egg whites for her semisweet Chocolate Kisses -- a wonderful reason to serve custard, you'll agree! Custard-makin- , g Jj 2 Vs Vi 34 1 cup (about 4 oz.) semisweet chocolate pieces egg whites teaspoon salt teaspoon cream of tartar cup sugar teaspoon vanilla extract . Line cookie sheets with unglazed paper. Set aside. 2. Beat egg whites, salt, and cream of tartar until frothy. Add sugar gradually, beating until stiff peaks are formed and egg whites do not slide when bowl is partially inverted. Fold in the chocolate pieces and vanilla extract. 3. Drop by heaping teaspoonfuls about 2 in. apart onto prepared cookie sheets. 4. Bake at 300 F 20 to 25 min. 5. Remove from oven. Transfer cookies to cooling racks. Store in a cool place in a tightly covered container. About 2 doz. cookies 1. MtoTS Wei' Chocolate-Peca- n Cookies Follow recipe for Chocolate Kisses. Coarsely chop cup pecans and fold into beaten egg whites with the chocolate pieces. Home from her national Bake-Of- f victory, Elizabeth is shown on the beach serving her own creations to her friends. Cheerie Cherry Bread Elizabeth likes to serve this colorful bread with cream cheese. OO0 POI M Maraschino cherries ( 1 6-o- z. bottle), drained and cut Vs 34 1 V2 1 Vi y4 2 in pieces (about '2 cup) cup reserved maraschino cherry sirup cup (about 3 oz.) pecans, coarsely chopped cups sifted enriched flour teaspoons baking powder teaspoon salt eggs cup sugar Grease bottom only of one 9Mjx5y4X n. loaf pan. Line with waxed paper cut to fit bottom; grease waxed paper. Set aside. 2. Sift together the flour, baking powder, and salt. Set aside. 1. 2-i- 10 Tthe 3. Beat eggs and sugar together until MUXftM Family Weekly, January 26, 1958 thick and piled softly. 4. Mixing until well blended after each addition, alternately add dry ingredients in thirds, reserved cherry sirup in halves to egg mixture. Mix in the cherries and pecans. Turn batter into prepared pan. spreading to corners. 5. Bake at 350F 45 to 50 min., or until cake tester or wooden pick comes out clean when inserted in center of bread. 6. Remove from oven. Cool 10 min. in pan on cooling rack. To loosen from pan, run a spatula gently around sides. Cover Vith a cooling rack; invert bread and remove pan. Immediately peel off waxed paper and turn top side up. Cool completely. To store, wrap tightly in moisture-vapor-promaterial. 1 loaf Cheerie Cherry Bread of 3,Sbo ji o jnze-wjiS- i Choeodiles sifted enriched flour '4 cups firmly packed brown sugar y4 teaspoon salt cup butter or margarine ' cup shortening cup crunchy peanut butter 1 egg yolk, beaten 1 teaspoon vanilla extract 3 cups 1 'j 'j Combine the flour, brown sugar, salt, butter, shortening, and peanut butter. Mix using low speed of mixer (or use pastry blender) until mixture resembles coarse crumbs. 2. Add the egg yolk and vanilla extract; mix well. 1. 3. Press mixture firmly into ungreased lSVxlOxl-in- . jelly roll pan (or make n. 15xl0xl-ia pan from heavy duty aluminum foil and place on a baking sheet) . Bake at 350 F 25 to 30 min., or until golden brown. Cool slightly. 4. Spread with Chocolate Crunch. Let stand at room temperature until chocolate hardens. Cut into bars or squares. 3 to 4 doz. cookies For Chocolate Crunch Melt 1 cup z. pkg.) semisweet chocolate pieces in top of double boiler over hot water. Stir in lz cup crunchy peanut butter and Wz cups corn soya cereal. (6-o- |