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Show FAMILY WEEKLY COOKBOOK For St. Valentine’s Day put cherries in desserts made with Pudlabme andl Pig Fille Mooxes MELANIE DE PRUFT Food Editor Lemon Pastry Dessert Lemon Filling (see recipe) Topping (see recipe) 3 cups sifted regularall- purpose flour Y teaspoon salt 1 cup firm butter or mergarine 2 eggs, well beaten 2 tablespoons heavy cream 1 egg white % cup flaked coconut, toasted 1. Prepare and chill the Lemon Filling and the mixture for Topping. 2. Blend flour and salt in a bowl. Cut in butter or margarine until particies are the size of rice kernels, Add a mixture of beaten eggs and 1 tablespoon of the heavy cream; stir with a fork until dough holds together. Form into a ball and divide into halves. 3. On lightly floured surface, roll half of the dough at a time into a 16x12-in. rectangle. Cut into halves, prick entire surface thoroughly with a fork and place on baking sheets. Brush pastry with a mixture of egg white and remaining 1 tablespoon heavy cream. 7 ‘ ¢ 4. Bake at 350°F. 15 min., or until lightly browned. Leave pastry on baking sheets and set on wire racks to cool. 5. On a serving tray, stack and fill three of the pastries (see photo), topping each layer offilling with finely chopped drained maraschino cherries, if desired. 6. Cover with the fourth pastry and spread the Topping evenly over surface. Sprinkle with the coconut. Chill thoroughly. 7. To serve, cut into rectangles. 12 to 16 servings vw Family Weexly, February 11, 1968 Lemon Filling: Prepare 1 pkg. (3% oz.) lemon pudding and piefilling according to pkg. directions for pudding; cool thoroughly. Fold 1 cup whipped chilled heavy cream into cooled pudding. Chill the filling at least 1 hour. Note: If desired, % cup butter mints, crushed, may be blended into the whipped cream. Topping: Mix 1 cup heavy cream, % cup lightly packed brown sugar, and 1% teaspoons grated lemon peel in a deep bowl having straight sides; chill thoroughly. Whip the chilled mixture until stiff. Chuck-Full-o’Chocolate Pudding Hot melted chocolate thinly spread over the icy-cold pudding will “sheet” due to the temperature contrast. 1 pkg. (4 oz.) chocolate ig andpie filling yu 14% Saami 1 cup Meahte-ctrongtt coffec beverage 3 ox. (% cup) semisweet chocolate 1 tablespoon shortening 1. Prepare the pudding according to package directions using the milk and coffee for the liquid. Turn pudding into a bowl. Cover and chill thoroughly. 2. Set the chilled puddingin a bowl of ice and water andstir occasionally until mixture is icy cold. 3. Stirring to blend, melt the chocolate and shortening together in the top of a double boiler set over hot (not steaming) water. Chocolate must be hot and smooth, then used This lovely Lemon Pastry Dessert—a year-round favorite—is nertost with or without a maraschino cherry garnish for your St. Valentine's Day party. immediately as dizected. 4. Using the back of a teaspoon, quickly spoon and thinly spread some of the hot chocolate evenly over the pudding surface. As the chocolate sets and loses its gloss, break the “sheet” into pieces with a knife or thin spatula, and with only one or two strokes fold into pudding just to clear the surface. Repeat the procedure with the remaining chocolate. 5. To serve, spoon into individual dishes, glass sherbets, or parfait glasses. Top with dollops of whipped dessert topping or frozen whipped topping, thawed. Garnish with finely chopped drained maraschino cherries, 4 servings Cinnamon Apples in Vanilla Creme Cinnamon Apples(see recipe) 2 pkgs. (3% oz. each) vanilla pudding and piefilling 3% cups milk % cup unsweetened pineapple juice Y% cup dairy sour cream 2 tablespoons sugar 2 teaspoons vanilla extract 1 egg white 2 tablespoons sugar 1, Prepare and thoroughly chill the cinnamon apples. 2. Prepare the puddingaccordingto package directions using the 3% cups milk for the liquid. Cool. Blend in the pineapple juice, sour cream, 2 tablespoons sugar, and extract. Beat the egg white until frothy. Add the remaining 2 tablespoons sugar gradually beating until soft peaks are formed. Fold into pudding until blended. 3. To serve, turn cinnamon apples into a crystal bow! and pour the pudding over them. Cover surface with chopped salted almonds and chopped drained, maraschino cher- ries, 10 to 12 servings Cinnamon Appies: Mix in a large saucepan 34 cup water, i cups sugar, ¥4 cup red cinnamon candies, and %4 teaspoon red food coloring. Bringto boiling,stirring until sugst and candies are dissolved. Add 4 medium-sized apples, cut in quatters, pared, and cored. Simmer, uncovered, until apples are tender, about 7 min.; turn occasionally. Remove from heat andallow tostand about 10 min., or until apples are evenly colored, turning as neces sary. Remove from syrup, drain, and thoroughlychill. |