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Show frd o t-i o -" " - g u i, o" ?yrffrCl 13 A " -"""'"-''tif ! rft-rrv i -fi inrviiniw tini Wiv iifiifrtffllrii n iiv-'- ' r - ' -h '- Honey Almond Cream Cake Tops Desserts (See recipes below) ' Dessert Tonic If you're casting about for new desserts, you'll like the ones we've selected today. All of them are really real-ly luscious and fun to make. But there's even more fun to serving them and listening to the family rave over them. Just about this time of year we want to do something different o our menus and it's a good idea to start in the dessert department You may like a delicious honey almond cream cake with a delectable delect-able filling to put just the right ending end-ing to the dinner; or, perhaps a honey applesauce cake would be just the thing. Maybe you'd even prefer an unusual un-usual variation of apple pie, or one of the other pastries which haven't been In the picture. You'll find these In today's, column whether it's for luncheon, dinner or just entertaining. entertain-ing. Honey Almond Cream pake i (Makes two 8-Inch layers) 1 cups sifted cake floor 2 teaspoons baking powder 14 teaspoon soda S4 teaspoon salt 12 cup shortening 13 cup milk 34 cup light corn syrup 1 teaspoon vanilla 12 teaspoon almond extract 2 eggs 12 cup honey 112 cups oven-popped rice cereal 1 tablespoon melted butter. Stir flour, baking powder, soda and salt into mixing bowl Add shortening, milk, corn syrup, vanilla va-nilla and almond extract Beat until un-til smooth, about 150 strokes. Scrape bowl and spoon often during baking. Add eggs and beat 250 strokes; scrape bowl. Add honey and beat 150 strokes. Pour batter into two 8-lnch greased pans. Sprinkle one layer with rice cereal which has been crushed and mixed with melted melt-ed butter. Bake in a moderate (350 degree) oven about 30 minutes. When cool, spread honey almond cream between layers, placing the layer with topping on top. Honey Almond Cream Filling 2 tablespoons light corn syrup 2 tablespoons honey 3 tablespoons flour 13 teaspoon salt egg yolk, slightly beaten 1 cup milk 1 teaspoon vanilla 14 teaspoon almond extract Mix together corn syrup, honey, flour and salt Combine egg and milk. Add to first mixture and blend well. Cook over hot water stirring constantly until thick and smooth, about four minutes. Cool; add flavoring. flav-oring. Spread between layers of cake. Applesauce Spice Cake (Makes 9 servings) 12 cup bran 1 cap sweetened applesauce 12 cup shortening 23 cup sugar 13 teaspoon salt 1 egg 1 14 cups sifted flour 1 teaspoon baking powder 12 teaspoon soda 12 teaspoon cinnamon 12 teaspoon cloves 12 cup chopped nutmeats 12 cup seedless raisins Soak bran in applesauce. Blend shortening, sugar and salt Add egg and beat well. Stir in bran alternately alter-nately with sifted dry ingredients. Add nutmeats and raisins. Spread In LYNN CHAMBERS' MEND Broiled Whitefish Lemon and Parsley Garnish Boiled Potatoes Broccoli Lettuce with Sour Cream Dressing . 'Chocolate Chip Custard Pie Recipe Given greased pan (8x8 inch pan) and bake in a moderate (350 degree) oven for 35 to 40 minutes. When cool, frost with honey meringue. noney Meringue 14 cup honey 18 teaspoon salt 1 egg white Heat honey over hot water; pour over egg white; add salt Beat until thick enough to spread. Cocoanut Cream Fie (Nine Inch Pie) 12 cop sugar 5 tablespoons flour 18 teaspoon salt 1 12 cups milk 3 egg yolks, well beaten 1 teaspoon vanilla 1 cup cocoanut shredded Combine first three ingredients, then add milk and cook over low heat until thickened. Add egg yolks and cook two minutes. Remove from fire, cool, and add vanilla and cocoa-nut cocoa-nut Pour into baked pie shell and cover with the following meringue: Meringue 4 tablespoons sugar 2 egg whites, well beaten 18 teaspoon salt 12 teaspoon vanilla Add sugar to egg whites, beating constantly. Add salt and vanilla. Pile lightly on pie bringing it over the crust. Brown in a moderate oven for 9 to 10 minutes. Chocolate Chip Custard Pie (10 Inch Pie) 4 egg yolks, beaten 12 cup sugar 2 cups milk, scalded 1 tablespoon gelatin 14 cup cold water 1 teaspoon vanilla 1 rrahim rrarkep rrnst 12 cup seml-sweet chocolate, chopped fine 14 teaspoon cream of tartar 4 egg whites 12 cup sugar Beat egg yolks, add sugar and milk and cook in double boiler until thick. Add gelatin softened in water and vanilla. Cool Pour Into crust and sprinkle with chocolate. Add cream of tartar to egg whites and beat until stiff. Add sugar. Continue beating until un-til very stiff. Spread over chocolate Chill one hour. Deep Dish Cherry Pie (Makes ( servings) 1 quart pitted sour cherries, drained 3 12 tablespoons corn starch 14 teaspoon salt 12 teaspoon almond extract 1 teaspoon lemon Juice 1 teaspoon grated lemon rind 1 tablespoon melted butter 1 cup syrup 12 pastry recipe Place cherries in nine-Inch deep pie dish. Combine a half cup of cherry Juice with other Ingredients; stir until well blended. Pour over cherries. Cut nine-Inch circle from pastry rolled 18 inch thick; cut slits or a cherry design to let steam escape. Bake in hot (450 degree) oven 10 minutes; reduce to moderate mod-erate (350 degree) oven, bake 33 minutes longer. Serve warm. !U1wm! if WNU rtalutw |