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About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (Oct. 6, 1955)
fS 9', cuiae oddom V. -A. f JIT-, W 11& PEACH BLOSSOM CAKE One sponge cake, a can of cling peach slices, carton and a half of whipped cream and a package of peanut brittle are about all it takes to put this luscious-looking dessert together. Chill well before serving. Special Dessert Is Sponge Cake Supreme It's egg season again! That means sponge cakes are plentiful and inexpensive down at the gro cery. Or perhaps you prefer to make your own. But, bake or buy, it's a good time to take advantage of these light, feathery cakes; they're the perfect base for scrumptious desserts. Take this "Peach Blossom Cake" for in stance. It's layered with a fluffy filling of whipped cream, crushed peanut brittle .and golden canned cling peach slices, and peaches and peanut brittle do wonderful things for each other, flavor-wise. This cake looks fit for a queen, so serve it from the coffee ' table in the living room. Make a, .Utile cere mony of the dessert course; your family will enjoy a change from the usual routine. PEACH BLOSSOM CAKE I (No. 2'-4) can cling peach slices 1 envelope (1 tablespoon) plain gelatin l cup cold waler 1 tablespoon lemon juice Vi cups whipping cream l'i cups crushed peanut brittle 1 (8 or 9-inch) round sponge cake Mint sprigs. Drain peace slices, saving sy rup. Chop cups peach slices; re serve remainder for decorating. Heat W cup of the syrup to boiling. Soften gelatin in cold water; dis solve in hot syrup. Cool slightly and add chopped peaches and lem on juice. Chill until partially set. Whip I cup of the cream. Fold into peach mixture along with pea nut brittle. Slice cake in three lay ers. Fill with peach mixture: let stand in refrigerator at least 3 hours before serving. Whip remaining cream; frost cake. Dec orate with peach slices and mint sprigs. Serves 8 to 10. Dress Up A Pound Cake With A Nut Crusting The queen of all cakes is a rich fine-grained pound cake. The oid fashioned one grandmother made called for a pound of each of but ter, sugar, eggs and flour. Today with household scales not staple equipment in every kitchen we resort to measures instead, but this "Nut-Crusted Pound Cake" turns out just as elegant a cake. It's baked in a ring mold, lined with chopped walnuts which give a delicious crunchy crust, so good you wouldn't dream of frosting it, Nut - Crusted Pound Cake a cup finely chopped walnuts 3 cup butter or margarine 1 cup granulated sugar 1 teaspoon vanilla extract a eggs 1 "4 cups sifted cake flour 1 teaspoon baking powder t7 teaspoon salt 13 cup milk Crease 8-inch ring mold goner- ously and pat walnuts against : delicately browned. Good on butler sides and bottom. Cream butter ; cakes or any yellow cake, and sugar together thoroughly.; Blend in vanilla. Add eg?s one at: Orange Cream Cheese Frosting:. a time, and beat thoroughly after Blond 1 3-oz package cream cheese each addition. Sift together flour, I with 2 Tbsp. butter and 'a tsp. grat baking powder and salt. Blend into '. ed orange rind. Gradually blend creamed mixture alternately with' in 2 cups powdered sugar, sifted, milk. Turn batter carefully into i beating until light. Thin with or-walnut-coated pan. Bake in mod-jange juice if needed. Good on or eraiely slow oven (325 degrees F.) 1 ange cake, yellow cake, chiffon or about 45 minutes, or until pick in-1 sponge cake, sorted in center comes out clean, j Cool 5 minutes. Turn out onto wire rack to cool. Streusel Topping . . .This topping gives your cake a delightful crunchiness and a sur prise flavor combination. Sprinkle it on top of cake batter just before it goes in the oven. . .it will not al ter baking directions. St ir together until mass is formed: crumbly 2 tablespoons each cream-style Deanut butter, suear. all-Dur- pose flour 1 tablespoon strong coffee :i cup coarsely chopped walnut Lnoush for an 8-mch square cake or 12 cupcakes. The A Variety of Frosting Recipes Are Here To Add To Your Collection Making a cake is easy and prac tically foolproof these days. The excellent quality and variety of cake mixes on the grocers' shelves make it possible for Mrs. Home- maker to bake a delicious cake in a matter of minutes. The frosting on the cake is! mighty important, we think. It can transform a simple cake into a memorable dessert and so easily, too! A good frosting should com pliment the flavor and texture of the cake, as well as decorate it attractively. It should be made with fresh wholesome ingredients, for off flavors in frosting are easi ly detected. Avoid, too-rich frost ings or filling which youngsters can't enjoy and many adults do not care for. A plentiful supply of dairy foods aid greatly in preparing the best frosting for your cake. A smooth creamy butter frosting is one of the most popular cake toppings with homemakers. Flavored whip ped cream makes a wonderful frosting for a freshly-baked cake it's best to frost close to serving lime, however. A quick and easy frosting for the Mother who counts minutes is Baked Butter-Nut Frosting. Anoth er -asy family favorite is Cream Cheese Frosting and it lends it self to a variety of flavors. BUTTER-MINT FROSTING Vi cup butter 2 egg yolks Va tsp. salt '4 cup cream 1 lb. powdered sugar, sifted 3 drops peppermint flavoring 6 drops green food coloring 1 sq. (1 oz.) chocolate, melted Cream butter until soft. Add egg yolks, one at a time, beating well after each. Mir in salt and cream. Add sugar gradually, beating until light and fluffy. Add flavoring and coloring and beat until blended. Spread on cake. With a teaspoon, pour thin lines of chocolate across the cake, then cut across the choc olate lines lightly with a knife, pulling the chocolate into an at tractive wavy design. Best with a chocolate cake. Makes enough for 2 9-inch layers. Chocolate Whipptd Cream: In a bowl mix Vj cup powdered sugar and J J bsp. cocoa; add l cup, whip ping cream and 2 tsp. vanilla. Chill 2 hrs. Shortly before serving, whip stiff and serve on slices or squares of cake or frost cake. Good with white, gold, angel, choc olate, chiffon or sponge cakes. Baked Butter-Nut Frosting: Melt 'a cup butter. Blend with 1 cup brown sugar. Add a cup evap orated milk and 1 cup shredded coconut. Spread on freshly baked t L' a a nri ml urn t n n-crt fnr few minutes until it is "crust v and Baked Meringue Topping . , .Wonderful with a burnt sugar or spice cake. 3 egg whites l teaspoon cream of tartar .t cup brown sugar, firmly pack ed t-i cup chopped walnuts In mixing bowl beat eug whites with cream of tartar until foamy. Add suear gradually and beat un- til whites stand soil peaks, Snread over cake batter will cov- ; er two 8 or 9-inch layers or a loaf cake 9x14x2: or 18 cupcakes. Sprin- k!e nutmeat over the merinyue. Hake according lo the cake direc- i lions. Newi - Review, Roicburg, Ore. A Perfect Filling For A Prize Cake Here's one of the easiest and t i . i . . n?nSLUK CakC. fllll"SsITand tTf pines you've ever made. Use a but terscotch pudding mix according to this recipe for "Butterscotch (Date Filling," folding in whipped cream and rich, fresh dates. It makes the perfect filling and top-i ping for two 8 or 9-inch layers of spice or golden yellow cake. Butterscotch Date Filling 1 cup fresh dates 1 package butterscotch pudding mix 1V4 cups milk Vb teaspoon salt cup whipping cream Fit dates and cut into small pieces. Prepare butterscotch pud ding, using lvij cups milk, accord ing to package label directions. Add dates and cool. Add salt to cream and beat until stiff. Fold into cooled pudding. Spread be tween and on top of cool spice cake with additional date slices, if desired. llew Uerdion 4k PERSONALITY Here's on upside down cake with personality. As your fancy dictates, make it with peaches, cherries, or opricots. For a final touch of glamour, plop a heap ing mound of whipped cream on each serving. A New Version For Your Files If there is a man in the house,' It is important to cream the but chancps are you'd like to refurbish I ter and sugar well so they are your file of cake recipes. Y o u ; fully mixed. The air that is en have probably used each recipe ! closed will aid later in leavening more times than you, like lo re-1 the cake. member. Why not surprise the family to night with a new version of an old favorite upside down cake? Peach slices and almond halves march boldly across the top of this cake when it is turned upside down on your prettiest cake piale. They are nested in a flavorful mixture of brown sugar and real butler. This one cake recipe can be va ried to suit the whims of your ap petite. I'se cherries or apricots instead of peaches and you have two more desserts, both different and delicious. i The cake itself is a butter cake. ' extremely Imht and tender. Real butler "creams'' excellently. Its - natural flavor gives tne cake 'want-more'' taste. THURSDAY, OCTOBER 6, 1955 3or ome Is there any more pleasant way to spend an occasional afternoon than in the company of a few dear friends? A pot of fragrant coffee, brewed to perfection, a few rub bers of bridge or a game of ca nnsta there's the way to throw off the strains and cares of, the day! It adds considerably to your en joyment, too, if you "plan a really unusual snack to go with the cof fee a Mallow-Walnut Torte, for example that will lend its own touch of high elegance to the pro ceedings. Before your guests have taken a second nibble of this nut rich torte with its superbly fla vored topping, they'll know that this is no ordinary cake. Here, indeed, is a cake that can he pro duced only by a hostess who has used her own time. natience and ! loving care. MALLOW-WALNUT TORTS Tort: 1 cup walnut meats 3 eggs "U cup sugar 1 cup fine zwieback crumbs 1 teaspoon baking powder 4 teaspoon salt Vt teaspoon cinnamon Chop walnuts fine. Beat eggs un- Pep Up Your Breakfasts One sure way to get your family to eat better breakfasts is to make the meal a little different than us ual. A quick coffee cake will be a big hit with all members. Too much trouble to bake "Raisin Cof fee Cake" before breakfast? Make i tc vdhc ueiuie ureaHLasif inane the be, and reheat for breakfast, or measure dry ingre oienis me nient Detore, cut in shortening and measure out the 2-3 cup for the top. Grease the pan, measure the butter ready for melting, rinse and chop the nlumo sweet raisins. With that much ad vance preparation, you can get the coffee cake into the oven in five minutes, and it will bake while you make coffee and pre pare fruit. When you hear the ex' clamations that greet freshly bak ed coffee cake you'll feel it's worth a little extra trounie! Raisin Coffee Cake 1 cup light or dark raisins 1 cup sugar ' cup shortening 2 cups sifted all-purpose flour 1 teaspoon cinnamon 1 cup milk 1 egg 4 teaspoons baking powder H teaspoon salt " sii PEACH ALMOND UPSIDE DOWN CAKE 4-8 Servings H cup butter 'a cup light brown sugar 1 lb. can sliced Cling peaches drained 12 blanched almond halves '4 cup butler 4 cup sugar 1 eg Ja teaspoon vanilia a teaspoon almond extract IS cups sifted cake flour 2 teaspoon baking powder ' teaspoon salt 'a cud milk Set oven at 375 dfirrees. Place cup butu-r in 8 square pan and set in the oven to melt. When melted, remove from the oven at 236-55 r ante til light and lemon-colored: beat in sugar, a little at a time. Com bine crumbs, walnuts, baking pow der, salt and cinnamon; fold into egg mixture. Turn into greased 8 inch square pan. Bake in moder ate oven, 325 degrees F., 40 to 45 minuies, 1001 in pan. Topping: l'j teaspoons (Vi envelope) plain gelatin 1 cup milk 1 egg, separated ' 1 square (l-oz) unsweetened chocolate, finely cut cup granulated sugar Few grains salt 6 marshmallows, cut in eighths cup whipping cream i cup walnut meats, chopped Soften gelatine in ' cup of the milk. Beat egg yolk iightlv. Com bine remaining milk, egg yolk, chocolate, sugar and salt. Stir over hot water until mixture thick ens slightly. Blend in softened gel atin: stir until dissolved. Cool un til mixture thickens. Fold in marshmallows, stiffly beaten egg white, whipped cream and walnuts. Spoon over cooled Torte and chill until firm. Cut in squares to serve. Makes 9 servings. With Raisin Coffee Cake 2 tablespoons melted butter Rinse raisins in hot water, drain and chop slichtlv. Blend the suesr shortening, a cup flour and spice until crummy; set aside 2-3 cup. To the remainder add milk, beat en egg, and remaining 1 cup flour suiea wun oaKing powder and salt, spread in shallow nan (about 9x9 inches). Sprinkle rai sins over the top, then the crum bly mixture. Pour melted butter over the top. Bake in moderate oven (350 Degrees F.) about 30 minutes. Serve hot. Serves 6 to 8. Baked Apples With Honey (Serves ) 1 tsp. grated orange rind 1-3 cup orange juice . 1-3 cup honey 2 tsp. cinnamon i tsp. nutmeg 6 medium apples 1-3 cup chopped nuts Mix together orance rind, oranee Juice, honey and spices. Core ap ples, tiemove peeling 1-3 way down from top. Place apples in a baking dish. Stuff with nuts and pour hon- I ey mixture over them. Bake at 350 Deg. F. 45 minutes or until done. Old jlavorile once and sprinkle with the li c Fit brown sugar. Arrange peach slic es in two rows down the sides of the pan and make two rows of almond halves in the center. Set a side. Crea m k cup but ter a nd the sugar. Add egg and flavorings and mix well. Sift dry ingredients together and add alternately with the milk. Mix to blend. Pour over peach slices in pan and bake in a 375 degree oven for 40-45 minutps. Turn pan upside down on plate immediately. Let stand for S min utes, then remove pan. Cherry Upside Down Cake Use 1 cup sweetened tart cherries in El a re of the peaches. Almond aves may be used if desired. Apricot Upiide Down Ceke 1 1 se 1 cup cooked dried apncols ' and 12 pecan halves in place of the peaches. C 1 teaspoon vanu- la in piace oi the 1 -i teaspoon almond and the Vi teaspoon vanii la. t- : '.'3 1 .Til-' v; f , HALFWAY BETWEEN SPONGE AND BUTTER CAKE, this "Orange Blossom" Coke, when topped with "Orange Blossom" Frosting, is a new different treat in toste and texture. Something New . , . Here is something quick and easy to make. The family will love this easy-to-make cake. "ORANGE BLOSSOM" CAKE IV4 cups sugar Vi cup shortening (part butter for flavor) 2 eggs plus 2 yolks Va cup orange juice (fresh or ange juice or frozen, diluted as usual; or canned) plus 2 teaspoons grated peel V cup water M teaspoon lemon extract 2 cups sifted cake flour Mi teaspoon salt 2 teaspoons baking powder Vi teaspoon soda Combine Raisins And Bananas For ANewFlavor Remember the Raisin Cupcakes anas helps keep the cake fresh, of childhood? Remember the cook!? to ad serve. ;r , : uicui w me mm:, icsi., nie wim- kled meteors, thev sink to the bot- Raisins are a plentiful food fori the month of October, recommend- ed for our use by the U. S. De partment of Agriculture, to make the most ot the excellent supplies in the market. Raisin cakes are great favorites, so we shall have no problem in complying with the request lo use tliem. Mashed Ripe Bananas For Flavor A wonderful combination of fla vors is found in Banana Haisin Loaf Cake. The Bananas are mash ed so that the fresh fruit flavor permeates every bit of the batter, and the raisins furnish pleasant contrast to the sweet and mellow banana flavor. To mash the ban anas, slice the fruit into a bowl, and beat with a fork or rotary egg beater, or break the bananas into chunks, and beat with an electric mixer. Be sure to select fully ripe ban anas fur best flavor in this de licious cake. Fully ripe bananas I have yellow peel flecked with j brown. Banana Haisin Loaf Cake lis a cake that keeps well because the natural moisture in the ban A LAZY DESSERT Some of that thrill the taste can b. butter crust many types of -? LJs&S' '.. . - ' - l riy Avfi;.- -tll A Lazy Dessert That Tastes Like A Million In llns sroup is Deep Uisn Berry Pie, Fresh or (ron berries plus a sini! e ton crust make the method reallv easv. For simnlieitv oi servini; too, pastry can be cut in individual serving pieces so that you will not need to cut the pastry to serve attractively. The real crowning ijlory of a deep dish berry pie is the ice cream with WHICH II. anuiiiu lit? Bi'i veil, .in, st everyone knows that ice cream is an important food. To the flavorful berries and crisp pastry, ice cream adds not onlv its fine creamv tex ture, but much of the important - ifood nutrients of milk. Ice cream helps to fulfill the days require- With Orange Flavor Beat together sugar, shortening, and 1 eg J with electric mixer at high speed about 3 minutes (or with spoon) until light and fluffy, scraping bowl often. Beat in other egg and yolks one at a time. Mix orange juice, water and lemon extract. Sift dry ingredients. Al ternately add small amounts dry and liquid ingredients, beating just until smooth with mixer at low speed after each addition. Bake in two greased and floured nine inch layer pans, at 375 degrees (moderate) 20 to 25 minutes. Cool on racks, then frost with fluffy "Orange Blossom" Frosting. m,,k- p D??ni!;? s nessen. . .a case mai nifaus nuw hospitality at your house when , . . . r.i. Banana Raisin wit 2Va cups siuea cake nour 1 cup sugar 2 teaspoons baking powder Va teaspoon baking soda . ?4 teaspoon salt cup shortening z eggs, unbeaten 1 cup mashed ripe bananas (Z or 3 bananas) 2 tablespoons milk Date-Filled 2'i cups sifted all-purpose flour 2 teaspoons double-acting baking powder m teaspoon salt cup shortening U teaspoon soda 'i cup sugar L cup unsulphured molasses 2 eggs, unbeaten a.A cup milk 7-oz. package pitted dates 4 cup sugar 2 tablespoons all-purpose flour 2 tabeslpoons butler or margar ine 1 tablespoon unsulphured molas- our best desjerti are easy lo make. Many combinanoni whipped together with little effort. With the use of simple quick desserts con be made with o minimum of ettort. ment w lucn iooa nuinem, protein, calcium yit.min A n, nhnf avin. Such Rood eatinK ton!! i DEEP DISH BERRY PIE WITH ICE CREAM I 1 recipe sinnle butler criut pas try, unbaked (see below) 4 cups berries a cup sugar 3 tablespoons flour ' teaspoon sail 4 teaspoon nutmeg teaspoon cinnamon 1 teaspoon lemon juice 2 tablespoons butter 1 quart vanilla ice cream Mix pastry according to direc tions. ArranReherries in a 10 i "Orange Blossom" Frosting Sift one pound (four cups) pow dered sugar. Gradually add about 13 of it to four tablespoons soft butter, creaming thoroughly with mixer or spoon. Beat in, one at a time, two un beaten egg whites. Add dash of salt and 2 teaspoons grated or ange peel or It teaspoon lemon extract. Beat in rest of sugar and one tablespoon orange juice or undi luted frozen orange concentrate. Tint delicate orange with yellow food coloring plus I or 2 drops red, and beat well. Spread in swirls on cool cake. Covers tops and sides of two nine-inch layers. I Add finishing touches as desired. 1 teaspoon vanilla 1 cup chopped seediest raisins Sift together flour, sugar, dbk in wder. soda and aait into mix. "o ..., irt and ing oowi. aqu bhw i. .w- 1-3 cup bananas. Beat 2 minutei at slow to medium speed wttn elec tric mixer or 2 minutes by hand. Scrape down bowl and oeaier or spoon lrequenny uurmg muting. Add remaining 2-3 cup bananas, milk and vanilla. Beat 1 minute longer. Fold in chopped seedless (raisins. Turn into a well-greased smiare nan (8x8x2 inches) and bake in a moderare oven ijau ueg. F.) 55 minutes, or until cake if 'done. Makes 1 cake. Molasies Cake ses. Heat oven to 350 Deg. F. (mod erate). Sift together first 3 ingre dients. Cream together shortening, soda, Vi cup sugar, and Vi cup mo lasses. Beat in eggs. Add milk al ternately with flour mixture. Beat batter i minute. Spread M of th batter in a well-greased, lightly floured 9 x 9 x 2-inch pan. Cover with dates, cut in pieces. Spread the rest of the batter over dates. Mix the remaning Ingredients; snrinkle over batter. Bake 1 hour or until done. YIELD: 12 servings. x 2" (U4 quart) baking diah. Mix; rest of ingredients and sprinkle over berries. Adjust oruit. Kane in m (e F for 40 , M mlnut(., Sprve warm' or .0ld with . ..m. '""" " CRUST 1 cup all-purpose flour i a teaspoon sail 1-3 cup butter 3-4 tablespoons cold waler Sift flour with salt. Cut in but ter until size of wheat grains. Add water a little at a time until mix ture holds tosether. Chill for 15-20 minutes. Holl pastry inoui v men - 1 thick and cut in decorative iquare I or elrclM.
