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Show j 3 1 Ll hJjunr CAwJehi ' ' - . ' - . i v -i - V v ' - - i v v, , -, - f "'hi ' . - , " ' , ' -1 I ,1'' f . ' " " " " " " ' j ! - 3 y ,4 i i I ' ' ?K ' ' 1 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 to 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 endi lng 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 Cake (Makes two 8-lnch layers) 2 cups sifted cake floor Z teaspoons baking powder 14 teaspoon soda 34 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 1 12 cups oven-popped rice cereal 1 tablespoon melted batter. 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-inch 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 Fillinjr 2 tablespoons light corn syrup 2 tablespoons honey S tablespoons flour 12 teaspoon salt 1 egg yolk, slightly beaten 1 oup 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 cup sweetened applesauce 12 cup shortening 23 cup sugar 12 teaspoon salt 1 egg 1 14 cups sifted floor 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' MENU 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. Honey 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 Pie (Nine Inch Pie) 12 cop sugar 5 tablespoons floor 18 teaspoon salt 1 12 cops 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 Fie (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 graham cracker crust 12 cup semi-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 6 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 35 minutes longer. Serve warm. Released by WNTJ Features LTNN SATS: Make Piecmst Perfect Always Don't roll the pastry too much or 'it will be tough. And avoid extra amounts of flour. Never stretch the pastry to fit the tin or it will shrink. Fit loosely to avoid shrinkage. To prevent a soggy crust in berry and fruit pies, place in a hot oven on the lower shelf to set the crust and bake it before It becomes soaked with the filling. Measure shortening accurately. The water displacement method is good. For every cup of flour, 13 cup of shortening is required. Place 23 oup of water in the cup and add shortening until the water reaches the top. Saves a dirty cup, too. Never over-mix the flour and shortening. It's best to use scissors or a pastry blender to prevent heating heat-ing the fat with warm fingers. Leave some of the fat in large sized pieces so these streak through the crust and give you the desired flakiness. |