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Show 24 Page THE HERALD, Provo, Utah, Friday, Mav 11, 1964 Foods Desserts Are a Unique Way To Say, xl Love You, Mom!' The best day of the year for honoring Mom is Mother's Day. To show her how much you love her, what better way is there than with a delicious dessert? Beautiful pies say, "I think you're special ', in a beautiful way. From exotic Kiwi to traditional cream, these pies suit the spring season as their beauty gives a boost to Mom's moral. Maraschino Cherry Salad Mold combines fruit and cottage cheese in a nutritious dessert. The cheese and fruits are mixed with yogurt, then spooned into a shell of crispy corn flakes. Beautiful, glistening maraschino cherries enhance the mix with their and stir to dissolve gelatine. In a large bowl, with rotary beater, beat cheese and yogurt just until blended. jStir in gelatine mixture until well blended. Fold in cherries, apple, prunes and pecans. Pour into mold. Chill about 3 hours or until set. Garnish as desired. KIWI LIME PIE Crust: 14 cup sugar 12 teaspoon nutmeg 12 cup melted butter or pie-sty- le appealing color and almondy taste. Zealand's Kiwi fruit transforms "fare ordinaire" into something sensational. Everyone has a fa- vorite dessert recipe, but to really dazzle Mother, Kiwi Lime Pie is just the culinary delight you're looking for. Long a tradition of the South, Key lime pie is given an exotic twist with the addition of New Zealand kiwif-rui- t. It's brilliant green color and tangy-sweflavor combine with tart limes for an deli-cious- ly outstanding conclusion to any meal. MARASCHINO CHERRY FRUIT SALAD PIE Crust: 4 cups corn flakes 5 tablespoons butter, softened Yogurt Fruit Filling (below) Stemmed maraschino cherries for garnish Cherry Dressing (below) Measure corn flakes into a plastic bag. With rolling pin, crush flakes into fairly fine crumbs. jPour into bowl. With a fork, work butter into crumbs. Pat into a pie plate forming a small rim around edge. Bake in a preheated 375 degree oven for 8 minutes. Cool on rack; chill. Fill with Yogurt Cherry Filling. Chill to 3 hours. Garnish with stemmed maraschino cherries. 2 Serve with Cherry Dressing. YOGURT CHERRY FILLING 2 envelopes unflavored gelatine 13 cup cold water 3 tablespoons maraschino cherry syrup 13 cup boiling water cheese cups creamed cottage cups plain yogurt medium banana, sliced 14 cup raisins 14 cup chopped dried apricots 12 cup whole red maraschino cherries In a large bowl sprinkle gelatine over cold water and cherry syrup to soften. Add boiling water; stir until gelatine is dissolved. Add cottage cheese and yogurt. With rotary beater, beat until blended. Fold in banana, raisins and apricots. Pour one-ha- lf of filling into pie shell. Sprinkle with cherries. Cover with remaining filling. CHERRY DRESSING 34 cup plain yogurt 12 cups graham cracker 1 crumbs mar-gerin- e Filling: 2 eggs, separated 1 can (14 ounces) sweetened condensed milk 12 cup lime juice 34 cup peeled and mashed New Zealand kiwifruit 18 teaspoon cream of tartar Kiwifruit and lime slices, for garnish Mint sprigs, for garnish Prepare crust: In mixing bowl combine crust ingredients, mixing to blend well. Press evenly tinto a pie plate; set aside. Prepare filling: in small bowl beat egg yolks until pale. Stir in milk just to blend, the lime juice and kiwifruit; set aside. In separate bowl beat whites with cream of tartar to soft peaks. Fold some of the whites into lime-mil- k mixture to lighten. Fold together with remaining whites just until blended. Pour filling into prepared crust; freeze firm, cover with plastic wrap to store. Let stand at room temperature about 10 minutes to soften slightly before serving. Garnish with kiwifruit and lime slices and a sprig of mint, if desired. Makes one pie (6 to 8 servings). PEPPERMINT CREAM PIE 14 cup margarine or butter, melted 1 12 cup cookie crumbs, choco- late egg yolks 14 cup cold water envelope unflavored gelatin De Cacao White (opptional) 14 cup Pepermint Schnapps (opptional) cup heavy cream Chocolate shavings Blend cookie crumbs in the 1 14 cup Creme )-- melted butter and press firmly against bottom and sides of pie plate. Bake for 10 minutes in ( o L jjrfjjCj CL 5 oven. Cool. Beat eg yoiks till thick and light, ana gradually beat in the sugar. Soften the gelatin in the cold water, and add the Creme de Cacao and Peppermint Schnapps. Heat in double boiler til gelatin is dissolved, then beat into the egg yolk mixture at low speed just till blended. Chill. When the mixture begins to mound, whip cup of cream and fold into the gelatin combination. Pour into cooled crust, and chill until firm. Whip remaining 12 cup cream, and use to garnish before serving; sprinkle with shaved chocolate. VANILLA CREAM PIE 15 ounce All Ready Pie Crusts 1 teaspoon flour 350-37- -- w. J ?v. yi' Filling: 34 cup sugar 12 cup flour 14 teaspoon salt cups milk egg yolks tablespoons margarine teaspoons vanilla Prepare pie crust according to package directions for unfilled 1 crust pie. (Refrigerate andy remaining crust for later use. ) In medium saucepan, combine sugar, flour and salt. IN medium bowl, beat milk and egg yolks until smooth; stir into sugar mixture. (Reserve egg whites for making meringue. ) Cook over medium heat, stir2-- 3 3 ring constantly, J X. until mixture thickens and boils. Boil and stir one minute. Remove from heat; stir in margarine and vanilla. Pour hot filling into cooled baked Fruit-chees- e combination presents distinctive flavor and color in Maraschino Cherry Salad Mold. crust. If topping with meringue, spoon prepared meringue onto hot fill- ing, sealing edges. Bake as directed; cool and refrigerate 3 hours. If topping with whipped cream, place plastic wrap or waxed paper on hot filling to prevent 34 cup sugar 5 WTLo t5 film from forming. Cool and refrigerate 3 hours or until filling is set. Top with sweetened whipped cream just before serving. Store in refrigerator. 8 servings. For Cream pie variations, follow recipe for Vanilla Cream Pie with the reccommended changes. ah pies can be topped with meringue when filling is hot CHOCOLATE CREAM PIE Increase sugar to 1 cup and add 2 squares unsweetened chocolate to mixture before cooking. BUTTERSCOTCH CREAM PIE Substitute 1 cup firmly packed brown sugar for granulated sugar. BANANA CREAM PIE Thinly slice 2 bananas into pie crust; top with filling. COCONUT CREAM PIE Stir Jl cup coconut into cooked uits swing into spring! filling. For coconut whipped cream topping, sprinkle 14 cup coconut over topping. For coconut meringue, sprinkle 14 cup coconut over meringue before baking. 1 2 tablespoons maraschino cherry syrup In a small bowl combine yogurt and svrup; stir to blend. CHERRY MARASCHINO SALAD MOLD 2 envelopes unflavored gelatine 14 2 cold water tablespoons maraschino cherry syrup 12 cup boiling water 2 cups creamed cottage cheese 1 container (8 ounces) plain yogurt 1 cup whole red maraschino cherries 1 cup chopped unpared apple 13 cup chopped dried prunes 13 cup coarsely chopped pecans In a small bowl sprinkle gelatine over cold water and cherry syrup to soften. Add boiling water r Tk Kiwi Lime Pie is a cool and creamy dessert with elegance that belies its simple preparation. r SlEnUSIElliTTira geese OPENING us NEXT WEEK ... presents "Women and Wellness -- Smart wardrobe management starts here featu ring Julia Behrman Portz Better Jobs for Women Spring Seminar Our Jonathan Logan suit moves as effortlessly through the business da as it does through the seasons making a great impression all the way. If you're a woman who's going places, you'll find this suit an invaluable asset. It's one from a collection of new suit looks here now. See them all in sizes $65.00 Radiant, good health is essential to getting and keeping a good job . . . A mother's energy level is essential to maintaining a happy home. This conference will discuss techniques for women to stay healthy and well. May 17 and 18 p.m. each day 10 Working women invited to attend evening session. $10 registration fee by Call Anita Bradford at 51084 226-500- 0 ext. 203 6-1- 6. In the Albertson's Mall on BYU Diagonal. UNIVERSITY MALL OREM Featuring the most complete line of fresh bulk food buying in Utah County. DOWNTOWN Save 20 to 50 on your food budget ml PROVO |