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Show Top recipes requested by readers By DONETA GATHERUM What do recipes for Danish dumpling, dum-pling, snacks, chicken and fruits have in common? They are all recipes re-cipes that have been requested by our readers. ONE PERSON called last week asking for a Danish dumplings recipe. re-cipe. She says they are the kind that sink. I searched my sources and came up with a "zero," If anyone has this recipe, will they please send it to the paper so that it can be shared with all our readers. Another person is looking optimistically opti-mistically ahead to a time when fruit ripens asked if there are any simple recipes using peaches, pears, cherries and apples. These can be puddings, treats, snacks or desserts. Like many of us, this Clearfield resident has a plentiful supply of these good fruits each fall and she is always trying to And new ways to use them. THE SAME lady made some observations that many of our readers share. She likes things that are easy-to-make and suitable for snacks and treats when her grandchildren grand-children visit. "I would like recipes for things you can whip up quickly and the young grandchildren under age nine can help fix," this thoughtful person stated. Recipes for make-ahead foods could be helpful also. Especially Christmas gift foods that could be prepared weeks ahead of time and stored in decorative cans or bottles. bot-tles. IT SEEMS more and more people peo-ple are interested in incorporating more fish and poultry dishes into their diet and move away from the red meat area. Recipes using chicken chick-en are also on the request list. Any reader wanting to share re-cipes re-cipes for Danish dumplings, snacks, fresh fruit ideas, chicken recipes or recipes especially for children can send them to the Reflex-Journal, 197 N. Main, Layton, attention Doneta Gatherum. We would like to print many of them in the next few weeks. THE FOLLOWING recipes were discovered while searching for some recipes that would fill the readers' requests. FRUIT DUMPLINGS 1 cup sifted flour IVi tsp. baking powder 1 egg, beaten Vi tsp. salt 2 Tbsp. soft butter or margarine 13 cup milk 3 Tbsp. sugar 1 tsp. vanilla SIFT DRY ingredients. Cut in butter or margarine until mixture is crumbly. Add milk, egg, vanilla and mix until flour is dampened. Drop by spoonfuls on top of boiling fruit mixture. Cover tightly and steam 12 minutes without removing remov-ing cover. FRUIT PREPARATION 5 cups sliced peaches, berries or other fruit, drained 1 cup fruit juice that was saved 1 tsp. lemon juice PLACE in a shallow kettle with a lid. Cover and simmer three minutes mi-nutes over direct heat before adding the dumplings. TINY TIMMIES 1 small can crushed pineapple Vi cup butter or margarine, sof tened 1 cup brown sugar 1 egg .2 cups flour 2 tsp. baking powder ' tsp. salt 1 6-oz. pkg, butterscotch bits Vi cup walnuts Candied cherries for decoration STRAIN THE pineapple and set the juice aside. Cream the butter and the sugar. Add the egg and 3 Tbsp. of the pineapple syrup. Mix well. Stir in the dry ingredients. Add crushed pineapple, butterscotch butters-cotch bits and nuts. Stir well. Drop by teaspoon onto a greased cookie sheet. Place a cherry in the middle of each cookie. Bake at 375 degrees for 10-12 minutes. CHOCOLATE COCONUT DROPS 2 oz. square unsweetened cho colate 1 13 cup sweetened condensed milk (1 can) 3 cups shredded coconut . MELT chocolate in double boiler. boil-er. Add condensed milk and stir over boiling water 5 minutes or until un-til mixture thickens. Add coconut and mix well. Drop from teaspoon onto greased cookie sheet and bake at 350 degrees for about 12 minutes. mi-nutes. Cereal flakes can be used instead of coconut. It takes 4 cups. MIDNIGHT SNACK Vt pound cheddar cheese 4 slices bacon 8 slices toast PUT COOKED bacon and cheese through a food chopper and mix together. Spread on slices of hot toast and place on the broiler rack until brown. Serve hot. |
