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Show a festive finish to Pm a holiday meal with luxurious Pineapple Angel Pie. KJx vrx l Ks-;-- ; . , 'i. r "Meringue Shell . cap (2 to 3) egg whites V teaspoon salt Vi teaspoon cream of tartar 1 teaspoon lemon juice V teaspoon almond extract Vi 1 cup sugar ; Jip-about-l-02s)-flaked-oco- umi. bb "tvo until xivbiijr. ucav iu iu oaii cream of tartar! lemon juice, and extract; grad- I t 1! - . JJ! ltJJII uany aaa sugar, Dealing wen aner eacn auai-tioContinue beating the meringue mixture until' stiff peaks are formed. . 2. Reserve about cup meringue; set "aside., 3. Fold coconut into remaining meringue. Spread over bottom and up sides of a lightly greased pie pan. 4. Using a pastry bag and star decorating tube, pipe the reserved meringue around top edge of forming rosettes (see photo). 5. Bake at 325 F 40 to 45 min., or until crisp and meringue shell very lightly browned. One ' 1- . n. , 9-i- n. 9-i- n. Molded Holiday Pudding " - Y tiWhltM - 81 igt" -.- . . Pour boiling water over prunes, and apricots in a saucepan. Return to boiling, cover and 1. r o p lr.TO r 3 cups boiling water v V4 cups (about Vi lb.) prunes 1 cup (about 5 oz.) dried Apricots 1 cup sugar 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon ground allspice 1 Vi cups orange juice '3 tablespoons (3 env.) unflavored gelatin iVz cups (about 7 or.) golden raisins, plumped 2Vi cups (about 1 lb.) candied cherries Vt cup (about 2 ox.) diced candied citron Vi cup (about 2 oz.) diced candied lemon peel 1 Vi cups (about ox.) walnuts, coarsely chopped 3 pkgs. (2 oz. each) dessert topping simmer about 45 min., or until fruit is tender. Drain and reserve 1 cup liquid. Set liquid aside until cold. Remove and discard prune pits, 2. Force prunes and apricots through a food mill or sieve into a large bowl. Stir in a mixture of the sugar, cinnamon, nutmeg, and allspice, mixing until sugar is dissolved. Blend in the orange juice and mix thoroughly. 3. Soften gelatin in the 1 cup reserved liquid in a small saucepan. Stir over low heat until mixgelatin is dissolved. Stir into fruit-spic- e ture. Chill until mixture begins to gel. If chilled over ice and water, stir frequently? if chilled in -- Family Weekly Cookbook MELANIE DE PROFT, Food Editor, ' Pineapple Angel Pie -- Meringue-Shell (see-reci- pe X 2 tablespoons (2 env.) unfavored gelatin cup sugar Vi teaspoon salt 1 4 can crushed pineappledrained; reserve sirup 2 tablespoons lemon juice 3 eggs, separated ' lteaspoon vanilla extract Vi teaspoon almond extract 1 cup chilled heavy cream, whipped Vi cup finely chopped candied red cherries yt cup finely chopped citron Vi 1-l- b. 'j-o- z. . 1. 2. Prepare the meringue shell; set aside to'cool. Thoroughly mix gelatin, sugar, and salt in top of double boiler. 3. Add enough water to reserved W2 cups liquid. Beat with lemon sirup to make juice and egg ' , yolks. Stir into gelatin mixture. 4. Cook over boiling water, stirring constantly until gelatihisdissolvdWdreggTirf about, 10 rain. . - heat and stir in the extracts. Chill until mixture becomes slightly thicker. If chilled over ice and water, stir frequently; if chilled in refrigerator, stir occasionally. 6. Beat egg whites until stiffrbut not dryrpeaks-ar- e formed. Fold beaten egg whites, whipped cream, drained pineapple, and chopped cherries and citron into the gelatin mixture until thoroughly blended. 7. Spoon filling into cooled meringue shell. Chill until firm, about 4 hrs. , 8. When ready to serve, garnish with pineapple slices cut in halves and candied cherries. 5. Remove from ) refrigerator, stir occasionally. Lightly oil a 9- - or . tubed pan with salad or cooking oiljnot olive oil); drain. 5. Blend raisins, cherries, citron, lemon peel, and nuts into gelatin mixture. 6. Prepare the dessert topping according to mix-turpackage directions, turn onto Gently fold together, blending thoroughly. Turn into prepared pan. Chill until firm. r Unmold onto chilled serving plate. to tk servings 4. 10-i- n. . e. fruit-gelat- in .'. v .' , . . ' ..' ' " Note: If a less sweet pudding is desired, decrease sugar to cup. To develop flavor, pre pare 2 to 4 days in advance of serving. y Family Weekly, December SO, 1961 |