OCR Text |
Show PENNSYLVANIA DUTCH RECIPES S te ffM Hi Pays To Sere X-- - - r n n nu TP I I '- M W ...i i' . r7? : n i i 5i mt i - M M a - r.Toravian 2 " Just turn to open . . . Suar Cuke Rick with buttery cinnamon and sugar, thi$ Pennsylvania Dutch favorite is truly, a special treat. Xto Ml Ml M MM Ml M M . to prepare: about 35 min. to bake: about 20 min. turn to reseal (allow time for rising) 2 pkgs. acUe dry yeast No more annoying bent lids l jup warm water (110F to 115F) X enp sugar 1 teaspoon salt 2 eggs, well beaten 1 cap butter, melted 1 eup hot mashed potato 5 to 6 cups sifted flour cups light brown sugar 5 teaspoons ground cinnamon XA eup butter, melted 1. Soften yeast in the warm water; let stand 5 to 10 min. 2. Mix together in a large bowl the sugar, salt, beaten eggs, and the 1 MM M M v. Ml M M Ml tM Mt Ml M Mt Ml IM IM Ml M M Ml Ml Ml Ml Ml Ml Ml Ml Ml M 8 You can see Heinz freshness . . . before you buy Exclusive airtight reseal protects unused food, helps prevent spoiling M Ml SABY foods ( Ml Ml Ml ft Mt Mt I Mt Mt SI Mt Mt 2 Foods heat quickly, uniformly You needn't dirty a single dish ' ';i . 1 ' 'Si cup melted butter. Add the mashed potato gradually, beating well. Add 1 cup of the flour; beat until smooth. Stir in the yeast, then beat' in enough of the remaining flour to form a light, soft dough. Cover with waxed paper and a clean towel; let rise in a warm place until doubled, t about 2 hrs. 3. Divide dough into three portions and press evenly into 3 greased n. square pans. Cover; let rise until doubled. , 4. Meanwhile, blend together the brown sugar and cinnamon. 5. Make deep indentations about 1 in. apart in dough in each pan and spoon some of sugar mixture into each depression. Drizzle remaining Vz cup melted butter over sugar mixture. 6. Bake at 350F about 20 min., or until cakes are golden brown. Three n. square cakes -- 9-i- 9-i- Frau Payer's Cheese Custard Pio . . t ' " . A Pennsylvania Dutch lady with a keen imagination put cottage cheese b a custard pie and created a master- ii s 13 8 M M M M lOMiiatic ,l"'-'- s t . j Ml Mt Mt Ml Mt Mt piece. 30 MIN. 30 MIN. TO PREPARE: ABOUT TO BAKE: ABOUT Pastry for, 1 crust pie 1 cup large-cur- d cream-styl- e cottage cheese 1 cup cream Mt cup confectioners sugar li teaspoon salt Va teaspoon ground nutmeg 5 egg yolks (about cup), beaten M clip butter, melted and cooled 5 egg whites (about cup) 1. Prepare pastry shell (do not bake); set. aside. Heinz Research Is Your Assurance Of Finest Qualify At Low Cost To bring your baby the best baby foods in the most convenient packages, scientists are constantly .at work a i r ui xime new neniz rveseurcn enier, one ui vne wonaers of the modern nutritional world. tt: ' a . PIP a 1 Cr.!y Hs!sx to tsw-c- n c:p cn SSiinxdxnd Feeds. nutmeg, the egg yolks, and melted butter. 3. Beat the egg whites until rounded peaks are formed; fold into cheese mixture until blended. Pour mixture into pastry shell. 4. Bake at 450F 10 min. Reduce heat to 350F; bake about 20 min. longer, or until a silver knife inserted halfway between center and edge of filling comes out clean. One n. pie Serve warm. 9-i- Pastry Sift Vh cups sifted flour and Vz teaspoon salt together into a bowl. Cut in Vz cup lard or other shortening with pastry blender or two knives until pieces are the size of small peas." Gradually sprinkle about 2Vz tablespoons cold water over mixture (add only enough water to hold pastry together), mixing lightly with a fork after each addition. Roll out pastry on a floured surface and fit into a pie pan, Flute pastry edge. 9-- in. r.loravian Scotch Ccfrcs These colorfully frosted cookies ilar to shortbread are chock-fu- ll fine Caraway flavor. to prepare; 20 min. to bake: about 20 min. - 2. Force cottage cheese through a fine sieve into a bowl. Stir in the cream, sugar, a mixture of salt and 12 Family Weekly, February 19, 1961 sim- of 4 cups sifted flour Yi cup sugar 2 teaspoons caraway seed Wl cups butter 1. Mix the flour, sugar, and caraway seed together in a bowl. Cut in the butter with a pastry blender or two knives until mixture is well blended. 2. Roll out about V in. thick on floured surface. Cut into small squares. Transfer to greased cookie sheets. 3. Bake at 325F about 20 min., or until lightly browned. Remove to cooling racks to cool. 4. When cooled, spread wiih Boiled Icing and sprinkle with colored About ZVz doz. cookies sugar. Boiled Icing 9-i- n, , srr (Continued) Mix 1 cup sugar, y4 cup water, and few grains salt together in a small saucepan. Place over low heat, stirring until sugar is dissolved. Cook without stirring until mixture spins a thread when allowed to drop from fork or spoon. Beat 1 egg white until stiff peaks are formed. Continue beating egg white while pouring hot sirup ' over it in a 2-- in. steady, thin stream. After all the sirup is added, continue beating until icing is very thick and forms rounded peaks (holds shape) . Blend in 1 teaspoon vanilla extract. |