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Show 4 C TzsiArM pty-iSW-""" v " vt-v mw. -. V.V-, " ". " w v w ii jny,Vnmy. w ! - , ' " i " " v V V : 1 - I - -..:v --.v.v.,v .v A Little Sugar, but a Lot of Sweetness (See Recipes Below) Short on Sugar Requests continue to pour in for sugar-saving recipes. This leads me -yi to believe that there are many VJ"J)dX who want home-JIjti home-JIjti baked goodies in r!xv?ili' Quantity greater ii") BJJJ than their sugar V?(l supply will allow. That means they want recipes that are short on sugar but long on sweetness. Most baked goodies taste best when only part of the sugar is replaced re-placed by other sweetening agents. Only in plain muffins, bread and rolls is an exception made to this rule. Richer doughs have only one-half one-half to three-fourths of their sugar replaced by corn syrups or honey. It's best to use only tested recipes for your sugar-savers. You will find the proportion of liquid has been reduced and if you are trying to change over a recipe you might forget for-get this very important step. Foundation Sweet Dough. (Makes 2 coffee cakes or 3i& dozen sweet rolls) 2 cakes yeast Yi cup lukewarm water 1 cup milk Vi cup butter or substitute Vi cup sugar Yt cup light corn syrup or honey 1 teaspoon salt 2 eggs 5 cups sifted enriched flour (about) . Soften yeast in lukewarm water. Scald milk. Add butter, sugar, syrup syr-up and salt. Cool .--....-,) "Vd...---to lukewarm. Add -rf j! $ i fc'V.': 2 cups flour and beat well. Add yk 3- 4 softened yeast. y!A t$y)in Beat eggs and 'Af-fi add. Mix thor- oughly. Add the c Jfi-$ remaining flour So i.-fd-S to make a soft dough. Turn out on lightly -floured board and knead until satiny. Place in a greased bowl, cover, let rise until doubled in bulk. Punch down. Shape into tea rings, rolls or coffee cof-fee cake. Place on greased baking sheets or in greased pans. Cover and let rise again until doubled in bulk. Bake in a moderate oven (375 degrees) 25 to 30 minutes for coffee cakes, 15 to 20 minutes for rolls. Honey Orange Rolls. 1 recipe Foundation Sweet Dough 2 tablespoons grated orange rind Yi cup honey When dough is light, punch down. Let rest 10 minutes. Roll into a rectangular sheet Vt inch thick and about 9 inches wide. Spread with honey and sprinkle with orange rind. Roll in jelly-roll fashion, sealing edges. -Cut into 1-inch squares. Cover Cov-er and let rise until doubled in bulk. Bake in moderate oven (375 degrees) de-grees) 20 to 25 minutes. Lynn Chambers' Foinl-Saving Menus Browned Pot Roast Browned Carrots and Potatoes Old-Fashioned Gravy Lettuce Salad with French Dressing Caramel Rolls Beverage Gingerbread Cup Cakes Recipes Given Caramel Rolls. 1 recipe Foundation Sweet Dough Y-i cup melted butter or substitute 1 cup dark corn syrup or honey Into each muffin cup, put Vi teaspoon tea-spoon butter and 1 teaspoon syrup or honey. When dough is light, punch down. Let rest 10 minutes. Roll into rectangle, rec-tangle, Vt inch thick and about 9 inches wide. Brush lightly with melted butter. Roll jelly-roll fashion, fash-ion, sealing edges. Cut into 1-inch pieces and place cut side down in muffin tins. Cover and let rise until un-til doubled in bulk. Bake in a moderate mod-erate oven (375 degrees) 20 to 25 minutes. Let stand 1 minute before be-fore turning out. Applesauce can go into muffins too! It's as delicious as the cake which has made it famous: Applesauce Muffins. (Makes Z'A dozen 2-inch muffins) Ys cup shortening Vi cup sugar ' cup light corn syrup 2 eggs cup sweetened applesauce 2 cups enriched flour 3 teaspoons baking powder I teaspoon salt 1 cup chopped nuts Cream together shortening and sugar. Add syrup and beat well. Beat eggs and add. Add applesauce. Sift together flour, baking powder and salt and add to creamed mixture. mix-ture. Stir only until flour is moistened. mois-tened. Add nuts. Fill greased muffin muf-fin tins about full and bake in a moderate (375-degree) oven 20 to 25 minutes. Give yourself health as well as appetite appeal in these cup cakes made with iron-rich molasses: Gingerbread Cup Cakes. (Makes 18 cup cakes) Yt cup melted shortening 154 cups pure dark molasses 1 egg, beaten 2' 2 cups sifted flour 1 teaspoons soda 1 teaspoon cinnamon 1 -teaspoon ginger Yi teaspoon cloves Yi teaspoon salt cup hot water Combine shortening and molasses and add egg. Stir until well blend-1 blend-1 ed. Mix and sift dry ingredients T;-) and add alter- i nately with the iaf v hot water. Turn f into greased muf- fpfitaSr' fin pans and bake (- -S-N in a moderate ov- en (375 degrees) about 25 minutes. Here's an unusual dessert with that well-liked apple-cinnamon flavor: fla-vor: Apple Cinnamon Snow. 1 package lemon flavored gelatin Yi cup sugar 'i teaspoon salt 4 tablespoons red cinnamon candy drops 1 cup boiling water A cup cold water 1 cup applesauce 2 egg whiles, stiffly beaten Dissolve gelatin, sugar, salt and cinnamon drops in boiling water. Add cold water and applesauce. Cool, then chill to consistency of thick syrup. Add egg whites and beat until mixture is light in color, thick and holds a small peak. Pour into sherbet glasses. Chill until firm. Garnish with a few extra cinnamon candies. Are you looking for salad ideas? Send a slumped, srlj-uddrcssed envelope enve-lope to Miss Lynn Chambers at Western West-ern Newspaper Vnion, 210 South De plaines Street, Chicuno 6, Illinois. Released by Western Newspaper Union. |