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Show & CI if 'S- uts, ibntL cittivtwics i un.oatjU.kS UllS Rl ONI ill (Set Rtcipet Below) CHERRY FAVORITES FOR A MONTH which is short. February has more than its quoU of holidays. Just in case you're entertaining en-tertaining for even one of these, i've planned a numbes of popuiu. desserts from which you can take your choice. Youngsters and oldsters alike will enjoy colorful desserts whether they're for family dinner or a party. You may serve them ice cream, cake or pudding, or pie, if that's your favorite dessert, and it's bound to be a hit. Here are a number of top-notch cherry dessert recipes which- may bo used during this month or any other. Starting with a cherry pic filing, you'll find that several other desserts can be made from it. Filled cup cakes, cherry sundae topping or a cherry frozen pudding, all are made using the same, easy basic cherry sauce that is used (or pie filling. The sauce may be stored in the i Xrigcrator for later use or tor quick snacks when company dropt, in to call YOU'LL FIND that canned cher-rles cher-rles are convenient to use and somewhat lower in price than last year. The following recipes call for water-packed cherries. If you use those packed in syrup, reduce re-duce the sugar in the recipe to V cup. All-Purpose Cherry Sauce (Makes 2!4 cups) 1 No. Z caa red soar pitted cherries cher-ries cup sugar t tablespoons cornstarch M teaspoon aalt Z tablespoons butter Heat the drained liquid from the cherries. Combine sugar, cornstarch corn-starch and salt Sift Into the boiling liquid and cook until thick and clear, stirring constantly. Remove bom heat; add butter and cherries. Cherry Pl FU an 1-inch baked pie shell with 14 cups ot the all-purpose chevry sauce. Garnish with S tablespoons shredded coconut mixed with 1 tablespoon ta-blespoon grated sharp cheese. Cherry Sands (Serves 4) 1 cap all-purpose cherry sauce 1 pint Ire cream Prepare the cherry sauce. Divide th ice cream into 4 servings. Top each with cherry sauce. Serve sauce hot or cold. Cherry Fitled Cup Cakes Vi cupa all-purpose cherry sauce 10 cakes Prcpue the cherry sauce. Cut off tepe of cup cakes and scoop out centers. Fill with cherry sauce. Serve with vanilla-flavored whipped cream. Frosen Cherry rudding (Serves 6) K pint whipping cream ttt cups all purpose cherry sauce S drape almond flavoring Whip cream until stiff; (old in cold cherry sauce and flavoring. Pour Into freezing tray of mechanical mechani-cal refrigerator and freeze until firm but not hard. , IF YOU'R looking for other (Srrry recipes with which to celebrate cele-brate any event, you'll like the following fol-lowing selection. The first Is a dell-clous dell-clous cookie: LYNN CHAMBERS' MENU Braised Rump Roast of Beef Browned Potatoes Onions Carrots Gravy Bread and Butter Beverage Frozen Cherry Pudding Recipe Given i Cherry Dainties (Makes 3 dozen) H cup sweet butter Vt cup sugar 1 egg yolk 1 tablespoon grated orange rind 1 tablespoon lemon Juice 1 cup sifted flour teaspoon salt Chopped nuts Candied cherries Cream butter, add sugar and cream thoroughly. Add egg yolk, rind and lemon Juice. Mix well, add flour and salt. Mix to a smooth paste. Roll into small balls, the size ot marbles. Dip each In slightly slight-ly beaten egg white and roll in chopped chop-ped nuts. Arrange on greased baking bak-ing sheet and press a piece of candled can-dled cherry in each cookie. Bake in a moderate (3S0F.) oven until golden brown, about 12-15 minutes. George Washington Cake (Makes 2 9-inch layers) 4 cup shortening li cups sugar 2 rups cake flour teaspoon salt 1 teaspoon baking powder H teaspoon soda 1 cup sour milk or buttermilk 1 teaspoon vanilla 4 stiffly-beaten egg whites Thoroughly cream sugar and shortening. Add sifted dry Ingredients Ingre-dients alternately with sour milk and vanilla. Fold in egg whiles Bake In 2 waxed-paper lined 9-inch pans in a moderate (350F.) oven for 30 minutes. Put layers togethtr and frost with the folowing frosting and garnish with maraschino cherries. cher-ries. Twice-Cooked Frosting t cups sugar H cup water H teaspoon cream of tartar M teaspoon salt t egg whites 1 teaspoon vanilla Cook sugar, water and cream of tartar to soft ball stage 236"F.) Add salt to egg whites; beat until frothy. Place over hot water and gradually add sugar syrup, seating constantly. Continue beating until mixture forms peaks. Cherry Pudding (Srrvrs 6 8) 1 quart hoi milk 2 cups dry bread crumbs 5 tablespoons butter 4 eggs, slightly beaten lH cups sugar 2H cups red, aour canned cherries, cher-ries, drained Pour the scalded milk over the bread crumbs and mix with remaining remain-ing Ingredients in the order given. Pout into a greased casserole and bake in a moderate (350F.) oven for 43 minutes or until set. If you desire a sauce fur the above pudding, use the cherry Juice from the canned cherries, sweeten it to t.Tste and thicken with 2 teaspoons of cornstarch mixed with the sugar. Cook until clear and serve warm oi cold. Rrlrned by WNU features. |