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Show r W i U f j MEUKIf DE PROFT, Food Editor kS jrj 4 Clocfcteiie from top left Raisin Rebels, Raisin-RhubaPie, Spicy Angel Food Cake with Raisin Butter Frosting, Prune TxmsU, and Fruit-Fille- d Coffee Ring. rb ? ; i u .... m - r. Welcome the warm days of Spring with culinary treats full of subtle fragrance and flavor. only if skin is tough. Put the rhubarb into a saucepan; add raisins and Water; bring to boiling. Cover and cook until rhubarb is just tender. 3. Remove from heat Remove raisins and rhubarb with a slotted spoon and set aside. Pour liquid into a cup. 4. Sift together into the saucepan the sugar, cornstarch, and salt Add the reserved liquid gradually, blending in. Stirring gently and constantly, bring mixture rapidly to boiling over direct heat and cook 3 min. Remove from heat and 'vigorously stir about 3 tablespoons of hot mixture into the egg yolks. Immediately blend into mixture in saucepan. Add rhubarb and raisins; blend welt Turn into pastry shell. 5. Bake at 450F 10 min. Reduce heat to 350F and bake 25 to 30 min. longer. Serve warm. One 9-tn- r V V ... . . v . t." .pie 5' . If. ., Hi H COFFEE RING FRUIT-FILLE- D topsepare: - to bake: 30 min. to rise: 1 to2 bks. pkg. hot roil mix teaspoons grated lemon peel cap butter or margarine, melted 3 tablespoons sugar 1 cap golden raisins Vx cap chopped dried apricots cop chopped crones cop chopped walnuts " 30 min. 4 I 4 1 1 - I? , Retted batter cottvtMiiMct to frefare: Prepare hot roll mix according to directions on package for richer dough. Add lemon peel with ,. the dry mix. Let rise according to directions. .2. Mix together butter, sugar, raisins, apricots, prunes, and walnuts. Set aside. 3. ' When dough has doubled, punch down and turn onto a lightly floured surface. Roll into a 16xl2-i- n. ' rectangle. 4. Top dough evenly with fruit filling; roll up as for a jelly roll, starting with the longer side. Snip off both ends, on a diagonal, and reserve for center. 5. Cut the roll diagonally into 12 slices. Arrange slices in a circle on a large greased baking sheet with pointed ends out and each slice overlapping slightly. Place reserved ends in center. Brush top with melted butter. & Cover with waxed paper and clean towel; let rise in a warm place (about 80F) until doubled. 7. Bake at 350F about 30 min., or until golden brown. While still warm, spread with Orange Glaze and sprinkle with grated orange peeL 1 large coffee ring 1. y ' PRUNE TWISTS For Orange Glaze Blend 1 cup sifted confec-- tieoers' sugar with 2 tablespoons orange juice. 30 rooft RAISIN REBELS iiom ion. to (K bake: 10 urn. tofkspaex: 2 cops biscuit mix 1 cap firmly packed brown sugar Vk Vt teaspoon ground cran&moa tablespoons batter . cap Gnely cat prunes H cap grated sharp Cheddar cheese Vs cop cream 1 cap chopped walnuts C ) 20 min. to bake: 13imr. ccp sifted Caor teaspoon Baking soda teaspoon salt tablespoons cocoa cups batter , teaspoon vanHIa extract VJt cops sugar 1 egg, well beaten (caul thick and piled softly) Va cup water 1 cop dark seedless raisins, chopped 3 cops uncooked roSed oats 1 1 1. Mix together in a bowl the biscuit mix, brown sugar, and cinnamon. Cut in butter with a pastry blender or two knives until mixture resembles coarse corn meaL Mix in prunes and cheese. 2. Make a well in center of dry ingredients and pour in the cream. Stir with a fork until dough follows fork. 3. Gently form dough into a ball and place on a lightly floured surface. Roll into a 12x6-i- n. rec6xl-in. tangle. Cut into twelve strips. With hands, roll each strip to make it about 8 in. long. Brush with faiJk; roll in the chopped nuts. On greased baking sheet, shape each strip into a "figure 8" (see photo), overlapping ends at center. Press a candied cherry onto center of each. Sprinkle with sugar. 4. Bake at 400F about 10 rain. Serve warm. 1 doz. tioists , 1. Sift together the first four ingredients. Cream the butter with vanilla extract until butter is softened. Add sugar gradually, creaming 2. , until fluffy after each addition. 3. Add beaten egg in thirds, beating thoroughly after each addition. 4. Alternately add flour mixture in two additions, water in one, to the creamed mixture. Mix thoroughly after each addition. Add raisins and oats gradually, stirring in. 5. Drop by tablespoonfuls about 2 in. apart onto ' ungreased cookie sheets. (. Bake at 350F about 18 min. About 5 doz. n. cookie 3-t- family Wttkly, April If, 1K$ 13 |