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Show r Abe Lincoln liked Mary's 'white cake' Tuesday Food. Also in this section: Comics C4 :, Lifestyle C5-- 6 October 2, 1990 c, . takes a fine dessert to top off a aood mea It Here's an easy way tov turn frozen yogurt into four tempting desserts starting with, Brownie Sundae. With all ingredients available at the local supermarket any one of the desserts can be put together in less than 10 minutes. o There are several interesting points to be made about the following, really quite basic, recipe from "Honest to Goodness." It is attributed not to Mary Todd Lincoln but to an M. Giron, a Lexington, Ky., confectioner. Nevertheless, it is often said Mrs. Lincoln made the cake for her husband, who always commented, "Mary's white cake is the best I have ever eaten." , Mary Lincoln historians, however, believe the cake was never served with frosting. , WHITE CAKE cup butter 2 cups sugar 3 cups cake flour 2 teaspoons baking powder 1 cup milk 1 teaspoon vanilla 1 teaspoon almond extract 1 cup chopped blanched almonds 6 egg whites V teaspoon salt MRS. LINCOLN'S 1 alternating' with milk, to creamed mixture. Stir in vanilla and almond extract. Combine almonds with reserved flour and add to batter. Beat egg whites until stiff; add in salt. Fold into batter. Pour into three greased and floured 8- - or cake pans. Bake at 350 degrees until a cake tester comes out clean, 20 to 25 minutes. Cool 5 to 10 minutes, remove from pans and cool on racks. Frost. , RASPBERRY SAUCE bag frozen raspberries, V2 cup orange juice and cup sugar in a medium saucepan. Simmer for 20 minutes. Place a fine 'sieve over a bowl. Pour warm sauce into sieve; press and stir until only the seeds remain. Cover sauce and refrigerate until serving time. Mix 1 ..71 VV, e) . FROSTING cups sugar 1 cup water 2 egg whites V2 cup chopped candied cherries Vi cup chopped candied pineapple Few drops vanilla or almonds 2 extract Combine sugar and water in a saucepan, stirring until sugar is dissolved. Bring to a boil, cover and cook about 3 minutes until the steam has washed down any sugar crystals that may have formed on the side of the pan. Uncover and cook until syrup reaches 238 degrees to 240 degrees. Whip egg whites until frothy; pour in syrup in thin stream, whipping egg whites constantly until frosting is spreading consistency. Add cherries, pineapple and flavoring. three-layMakes an 8-- or cake. er Photo courtesy of Universal Press Syndicate Brownie Sundae requires only a few ingredients and simple assembly line production. Clafoutis, simple as cobbler "Clafoutis" "klow-foo-tees- ." is pronounced Now the hard part's behind us. One of the most famous dishes of the Limousin region of France, clafoutis is a dessert consisting of fruit baked in a rich pancakelike batter. It is as simple to make as American cobbler and as easy to love, traditionally made with black cherries. But it can be made with other fruits in season, such as jigs, peaches or mangoes, or fresh berries." Clafoutis can be dressed up with fresh fruit and custard sauces or served' plain as a hreakfast. It takes well to such cobbler toppings as whipped cream or ice ' cream. , According to "La Rousse the encyclopedialike tome on French cooking, the name clafoutis comes from "cla-fira word that means "to fill." The Academie Francais once defined clafoutis as a "sort of fruit flan," the book says, but there were so many protests from inhabitants of Limoges, the principal city of Limousin, that the definition was changed to- "cake with black cherries." ," Still, "La Rousse" notes there are numerous variations using red cherries or other fruits. Interestingly, the book notes that when cherries are used, they usually are not pitted "since the kernels add their flavor to the batter during cooking." clafoutis Individual serving-siz- e can be made in about 20 minutes. CLAFOUTIS 1 cup flour Pinch each baking powder and salt Ms cup sugar, plus extra for topping 2 large eggs, lightly beaten 1 cup milk Butter 3 cups cherries or other fresh fruit Mix flour, baking powder, salt, sugar and eggs. Add milk and whisk until smooth. Butter three skillets or ovenproof dishes, Photo courtesy of Universal Press Syndicate Clafoutis, from the Limousin region of France, is a dessert of fruit baked into a rich batter. divide the batter among the dishes, sprinkle each with' about 1 cup of fruit, 1 tsp. butter broken into pieces and 1 tsp. sugar. 5 minBake at 375400 for utes or until cooked through and lightly browned. Serve warm. 12-1- MANGO SAUCE 1 large mango Vi cup sugar-Fesprigs fresh mint V2 cup water Peel and slice the mango. Add the sugar, mint and water and cook for a few minutes, until the sugar is dissolved and the fruit becomes soft. Puree; strain and Doughboy giggles after 25 years of By JEFF BAENEN Associated Press Writer At age MINNEAPOLIS (AP) 25, the Pillsbury Doughbov is on a - .roll. series of television ads show the pudgy figure playing "air" guitar, wailing on a harmonica, rapping and zipping around on a skateboard. "This is a guy having fun doing what he's doing," said Craig Evan- A "1 . v all-fru- Cream the butter and sugar until light and fluffy. Sift together flour and baking powder; remove 2 tablespoons and set aside. Add sifted ingredients, SUNDAE BROWNIE Prepared raspberry sauce (or make your own; see recipe be' low) 4 large brownies 1 pint frozen y.ogurt (vanilla, ' chocolate, raspberry, or white ' chotolate) ;, Vi pint fresh raspberries ' cup chocolate chips chopped nuts (optional) Prepare sauce ahead of time if you're making your own. bowls In each of 4 medium-size- d or dessert goblets, prumble a brownie into bite-siz- e pieces. Top with yogurt, fresh raspberries, chocolate chips and chopped nuts. Spoon sauce over the top. Makes 4 servings.. Note: To save time, substitute it spread or prepared chocolate syrup for the prepared rasp-berry sauce. new ich, vice president of marketing in Pillsbury Inc.'s prepared-doug- h division. But other than updating his song repertoire, the Doughboy, also known as Poppin' Fresh, hasn't changed much since he first e popped out of a can of dough in 1965. To celebrate the Doughboy's 25th birthday, the downtown Pillsbury Center atrium will be transformed Minneapolis-base- d ready-to-bak- Thursday into, "Doughland." Entertainer Steve Allen will toast the Doughboy's birthday. The Doughboy was created when an advertising executive fantasized about what would pop out of a tube of refrigerated dough. Ads show the white Doughboy as a kitchen helper. "He's not an authority. He doesn't come in the kitchen and tell people what to do," Evanich said. chill well. Serve with peach or fig clafoutis. ENGLISH CUSTARD SAUCE egg yolks V cup sugar 1 Vi cups milk 1 teaspoon vanilla extract egg yolks and sugar. Bring belly-poke- For the last 16 years, the Doughboy's voice has been provided by JoBe Cerny, a Chicago-are-a actor. Cerny said he tries to infuse some of liis own personality into Poppin' Fresh. "He's warm, cute and just a likable guy. My job is to try and help keep him that way," Cerny said. Poppin' Fresh has become a part of pop culture. In 1972, Playthings the milk and vanilla jusf to a boil, then pour over the egg and sugar mixture, stirring vigorously. Sim-- 4 mer in the top of a double boiler or over moderate heat, stirring with a wooden spoon. Strain and chill. Serve with cherry or berry-Mi- x filled clafoutis. s ! ? , magazine named him "Toy of the Year" after Pillsbury introduced a doll Doughboy, and in 1987, Advertising Age declared him America's most-love- d character. The Doughboy's elfish personality is like that of the magical helpecs of ancient myths, said El-- 1 len Havre Weis, founder and executive director of the Museum of Modern Mythology in San Francisco. Lender's has area! baael for those who want dinner ro Bonnie Tandy Leblang is a registered dietitian. Carolyn Wyman is a junk food fanatic. Each week, they critique three new food items. Lender's Soft Bagels. $1.09 to $1.19 per bag of five, d frozen bagels. Bonnie: Lender's has a winner with its new soft bagel. There are no objectionable ingredients just ones you'd find in most breads. But those familiar with the crusty outside and soft inside of fresh baked bagels may object to their softness. When choosing a bagel in place of bread, keep in mind that one bagel is approximately equivalent in calories, fat and sodium to three slices of bread. Carolyn: Lender's new soft bagel is a roll in bagel's clothing. To me a bagel is a Low-fa- t Breyer's yogurt recommended over Sealtest Free and Simple Pleasures desserts i breadstuff. This new Lender's is also from "bagel" shaped like a donut but in taste and texture more closely resembles a soft, eggy roll. In other words, this is a great bagel for people who would really rather be eating dinner rolls. Simple Pleasures Frozen Dairy donut-shaj- x Dessert. Strawberry, toffee grams fat, regular ice cream 130 and 6, and superpremium 275 and Bonnie Leblang Carolyn Wyman pre-slice- e, MARKET SAMPLER e, 12.5-oun- chewy-on-the-insi- SUPER mouth. Unlike Olestra, though, but Simplesse is not calorie-frecontains 4 calories per ounce. A serving of Simple Pleasures provides about 120 calories and no fat, where Sealtest Free Frozen Dessert has about 100 calories and no fat, ice milk & crunch, peach, rum raisin and chocolate. $2.29 to $2.39 per container. Bonnie: Simple Pleasures is a frozen dairy dessert made using Simplesse, the first approved fat substitute. In February, the FDA approved the use of Simplesse only in frozen desserts. Simple Pleasures is now available most everywhere in the country except New. England (where it's scheduled for a debut). Unlike another fat substitute, called Olestra, awaiting government approval, Simplesse is made from natural ingredients and is considered safe. It is made from milk protein and egg whites that have been reshaped into round particles that feel like fat in your mid-wint- er has about 15. A 115 calories and what they've got. But vanilla is the great equalizer. The makers of Simple Pleasures worked their magic with some very strong flavored coffee and chocolate flavors. The taste and with consistency of the frozen dessert itself is also much better than Sealtest Free. Unfortunately, Simple Pleasures shares Sealtest Free's problem of melting soon after you scoop it i 3 similar-size- d serving of low-ffrozen yogurt also contains 120 calories has only 1 gram of fat, and in the case of Breyer's, does not have the added gums found in Simplesse and Sealtest Free. For this reason, I would recommend Breyer's Yogurt. Carolyn: The existence of Olestra and Simplesse notwithstanding, smart eaters know that there is simply no substitute for fat. Try the vanilla of all the different kinds of ice cream products Bonnie just mentioned and you'll see what I mean. Low-ffrozen dessert manufacturers with good flavorings are like ugly women who are clever at using make-up- : They both can do some pretty amazing things at out. Simple pleasures like eating ice cream shouldn't be rushed. But unless they want to end up slurping a bowl of milky soup, that's exactly w:hat consumers of this new frozen dessert are going to have to do. Swift Premium Lite Brown 'N Serve Sausage. Original, country recipe and maple. $1.29 to $1.49 box of 10 frozen links. per Bonnie: In the case of these new Brown 'N Serve sausages, "Lite" refers to a reduction in calories, fat and sodium. A lite link has 60 calories, 5 grams of fat and 120 milligrams of sodium to the regular's 120, 12, and 260. That's some savings. But these Lite sausages are not a low-fitem. In fact, 75 percent of the 60 calories in the Lite ones are from fat. Carolyn: I'm glad for the new health craze to the extent that it causes manufacturers to label e and their products light, With such clear warning, I have no one to blame but myself if I buy these products and don't like their taste. One exception is sausages. Saug sages contain so much at fat-fre- s low-sodiu- it at Photo courtesy of Universal Press Syndicate Simple Pleasures contains newly approved fat substitute. good-tastin- fat that taking some out doesn't seem to hurt them at all." |