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Show Cookbook S (Continued from page 10) s8 start cooking Featheriigtit DeyWs Food Cupcakes TO PREPARE! 15 MIN.TO BAKE: - 15-2-0 MIN. IVt sq. (1ft or.) unsweetened chocolate cup boiling water 2XA cups sifted cke flour 1 teaspoon baking powder 1 Vi . Yt 1 B mm ... spoon teaspoon baking soda teaspoon salt cup butter teaspoon vanilla extract 2 cups firmly packed light brown sugar 2 eggs (ft cup), well beaten Yt cup buttermilk 1 teaspoon red food coloring 1. Combine chocolate and boiling water , and stir until chocolate is melted ; cool. 2. Sift next four ingredients together. 3. Cream butter and extract. Add sugar gradually, beating until fluffy. 4. Add eggs in thirds, beating well after each addition. Stir in chocolate. 5. Beating only until smooth after each addition, alternately add dry ingredients in fourths and buttermilk in thirds to creamed mixture. Mix in coloring. 6. Spoon batter into muffin-pa- n wells lined with paper baking cups; 2-i- half-fi- ll each. 7. Bake at 375F with a V IX h S Mf s jr . ' ' - - , , - Yo'ur - on ' - ',;'"' ' : - w v ' , ! - '; . - ' " ? " f - 'I '" , Zf ? 2 SB? Ml mm mm a " f ' ' r-- v, ' ! ss 5 S s n. to 20 min., or until cupcakes test doner Remove from pans and cool on racks. Frost with chocolate About 2 doz. cupcakes frosting. 15 sB B B I IS"'? j - B .,f, r.lcnt Diane SoufHo 4 This cheese-ric- h cold souffle" may be served as a luncheon entree with a tossed salad and crisp rolls, or for a buffet sup-p- er with a cold meat platter. TO PREPARE: Yt 1 Yt 1 1 15 MIN.TO CHILL: 3 HRS. teaspoon salt teaspoon dry mustard 2 cups finely shredded Parmesan cheese 2 cups chilled whipping cream, whipped 1. Lightly oil a mold with salad or cooking oil (not olive oil) ; drain. 2. Sprinkle gelatin evenly over milk in a bowl; let stand 5 min. to soften. Set Vi 1-- v .J-- v : ;"" i. - whipped cream. 4. Turn mixture into mold; chill until firm. About 8 servings Cornstarch Blcncmcrco TO PREPARES I ( .... V ...... v.. qt. gelatin over hot water until dissolved. 3. Blend next four ingredients and a mixture of salt and mustard into dissolved gelatin; stir in cheese. Fold in Everything turns to richness when you stir in PET. . . the milt with twice the country cream in every drop 'nr--ui. wimrnqfmrnpMitniHMSfiHiiiHHtjH!twmTTTmi u. l pot. off. mmnimimnnmtnmnuiumukummmmmumifmuMumrMnmn . cpf, im, MMfto. nt 25 MIN.TO CHILL: 2 HRS. cup sugar 3 tablespoons cornstarch Yt Yt ' cup cold milk tablespoon (1 env.) unflavored gelatin cup water teaspoon lemon juice teaspoon grated onion Few drops Tabasco Yt Yt v. I1' l teaspoon salt cup cold milk lYi cups' milk, scalded teaspoon vanilla extract egg whites 1. Mix first three ingredients together 1 4 in a saucepan. Stir in the cold milk. 2.. Gradually. add scalded milk, stirring consUntly. Bring to boiling; cook for 3 min, stirring constantly. 3. Pour mixture into a double boiler top and set over simmering water. Cover and cook about 12 min stir-rin- g ' three or four times. 1 4. Meanwhile, lightloU a mold with salad or oil cooking (not olive oil) ; set aside to drain. 1-- qt 5. Remove , ' cornstarch mixture from water. Cool . ' slightly; blend In vanilla extract 6. Beat egg whites until rounded peaks are formed. 7. Spread egg whites over cornstarch mixture and fold together. Turn Intn th mnM unA rMU until Am 8. Unmold onto a chilled serving plate and serve with fruit or sweetened whipped creacu. . i to 6 servings is |