Image provided by: University of Oregon Libraries; Eugene, OR
About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (Jan. 10, 1957)
o ft M .f?.(?:'i?'frointi)hPL OMAU it L "X. SECOND SECTION The Newt-Review, ROSEBURG, OREGON THURSDAY, JANUARY 10, 1957 8-57 Homemade Breads' Are Cold Weather Favorites !rt :-&'.f 1 OUTMEAL NUT BREAD is ideal to build snacks around and mighty tasty with salads too. Cold milk is just right to serve with it. Here Are Snacks For Fun, Nourishment Happy in the knowledge that she's doing a good job is the home-. maker who can serve her family snacks that are fun to eat and i nourishing besides. With plenty of j milk and other dairy products in the refrigerator and cereal readily available, any homemaker has the makings for such snacks. Oatmeal nut bread spread lavish ly with whipped cream cheese, butter, or other soft cheese spread, and a pitcher of cold milk on the side, can be the easy, appealing result. This combination served with a fruit salad at lunch is whole some eating loo and there's no doubt that seconds will be called for. Oatmeal is just one of the many cereals that can be used in a va riety of recipes, and ice-cold milk is a fortunate companion to serve with any cereal dish. Cereal and milk are an unbeatable team nutri tionwise because the nutrients of the two foods complement each other so remarkably. The nutri ents that are in smaller amounts eereal such a calcium and riboflavin, are supplied in larger amounts by milk, and vice versa. Besides calcium and riboflavin. the combination offers seven other ' important nutrients protein, car-; boj hydrate, thiamine, niacin, iron, ! ' -TpT'?-"- f " K t-J fee -vMjty ? l?tk4 16' V SUGAR AND SPICE and everything nice. That's what these muffins are mads of! That's likely to be the comment when you surprise your family with piping hot generous amounts of a delicate, naturol flavored margarine. Orange Muffins Perk Up Lazy Appetites Oranic muffins are fun to serve can't improve the wonderful mar anv time of day. Feature them garine flavor, but it's a bit of fin a. bn-aitfa"! to perk up lazy appe- ery that adds fillip to service. It's U;p as a dressed - up bread easy to make these margarine eoure for the evening me a! or as! "ruffles" Just cut the margarine a special snack surprise. Since into pats about half inch thick. OV eaon for populsr froh-berry i Then, when the margarine is just anoricakes is so fleeting, you mitht at room temperature or slightly erve the-e tempting orsnce smsf- colder, use the back of table f.n ,:fi a.U'rtiii lieees for knife to cut each corner into 4 ert. So nailer ou er iorn. b.,i muiiins love fanty .ng the knife upward as you gsnne. Add all at once to flour mar-jnne You X love tt-.i com- remove it. A bit of parsley placed mixture, stirring quickly and vig biria'.irn too. if )ou choose I mar- in the center of each margarine orously until just mixed and of I aarine wun a iit-nnr u'tuii flavor A margarine mat s as per- feet for rnosing and spreading as it is for flavoring is an economical cn,ee A trick that's especially des;gn -j e for rompanv service, is serving ltii Til ' iat "im o't-i.jr nii-. gjutM ruffles. The Caory ekaeei phosphorus, and vitamin A. Three glasses of milk a day or the equivalent in other dairy foods are needed by the adult to meet the calcium requirements of t h e body. Every member of the fam ily will enjoy drinking milk when it is served ice cold with oatmeal nut bread. OATMEAL NUT BREAD 2 pans, 4V x I't 2 loaves 350 degrees, 1 hour 2 eggs 1 cup sugar 2 cup buttermilk -' " " 23 cup dark molasses 3 cups sifted flour 1 teaspoon salt 1 teaspoon baking powder 2 teaspoons baking soda Vi cups quick rolled oats, un cooked Vi cups choDDed nut meats 1 cup chopped dates Beat eggs until light. Add sugar gradually, beating well. Stir in but termilk and molasses. Sift dry in gredients together and add to egg mixture. Add rolled oats, nut I meats, and dates, 'enough to combine. stirring only Bake in two 8'a x 4'a bread pans, which have been buttered, lined with waxed paper, and but- tered again over the paper. Bake it or 5 lavers or "ruffles." The ed?e m rain layer wiii cun nicely u you iui.ic uis uie crowning loucn. nere s ma recipe lor the tempt ing Oranj Muffins, OtANSE MUMINE YiW: 24 small muffin. (I' ascss chea a l-4 inches) cup melted margarine i iuih tuifo aii-nurpose nour 1 teepoen etrt)i(rU3g batons' in a preheated 350 degree oven for 55-60 minutes. Serve with whipped e r a m cheese, butter, or other soft cheese spreads. This Recipe It Easy, Fast To Co Together The recipe for this delightful chocolate Almond coniection goes together like a breeze. Mix vanilla wafer crumbs with grated ehocoint aitd-fmety dropped al monds, and add em.ugh corn syrup to hold the ingredients together, Roll in a cocoa-sugar blend. Would make a nice remembrance for your next door neighbor. 1 cup unblanched almonds Vi pound semi-sweet chocolate 1 cup finely rolled vanilla wafers 1-3 to Mi cup light .corn syrup 2 tablespoons cocoa 2 tablespoons confectioners su gar Chop almonds fine. Grate choco late and mix with almonds and vanilla wafer crumbs. Gradually blend in syrup until particles hold together, bhape into small nans Blend cocoa and confectioners' gar. Roll balls in cocoa mixture, Makes about 3 dozen balls. fi.'"- powder lt cup sugar 4 cup shredded orange peel a cup milk 1 egg. well beaten i cup orange juice 2 tablespoons sugar 1 teaspoon cinnamon Sift together flour, baking Dow- der and cup sugar. Stir orange Deel into rirv incrwlienlfl Tnmhin mux, egg. orange juice and mar- lunry appearance Hub muffin pan lightlv with mar garine. Fill 2 3 full. Combine 2 ta blespoons sugar and cinnamon. Sprinkle mixture of sugar and cin namon over top of muffins. .Bake in hoi oven (425 degrees 1M about 20 minutes. Serve with fate at mrgtro I Here's A Coffee Klatch Favorite When it' your turn to entertain the neighborhood wivei for a morn ing "coffee klatch." do you scurry frantically to the store for some thing from the bakery shelves? Or do you plan ahead so you can serve warm, fragrant coffee cake right from the oven, with your freshly - brewed coffee? It's not hard to see whose house would soon become a favorite gathering place for the neighborhood get-to gethers. there are many good recipes for quick coffee cakes, but regardless of which one you try, remember, your coifee cake will have a rich er flavor and a melt-in-your-mouth texture if it is made with butter. And serve it warm with butter. too. A third ingredient adds addition al flavor interest to coffee cake fruits, either fresh or canned. Any one of these three quick and easy coffee cake recipes will make you queen of the coffee klatch! APRICOT COFFEE CAKE Vi cups flour, sifted 2 tsp. baking powder a tsp salt H cup sugar 1 egg, beaten H cup milk 3 tbsp. melied butter H cup butter V cup sugar 1 cup cooked or canned apricots Sift together flour, baking oow- der, salt, and sugar. Combine eggs, milk, and butter. Add to flour mixture, stirring until mix ture is smooth. Melt U cup but- p .r .. l iNs v r-r 4jy HERE'S FATHER'S FAVORITE MEAL onytime of the year a good beef stew, tossed green salad with Roquefort cheese dressing and Cheese Frosted Biscuit, equally favor ed by the gentler sex. Easy, no end, and such good eating! Cheese Frosted Biscuits Are Real Tempters We don't know for sure why men love them so Cheese Frosted Bis cuits! But they do. As a matter of fact, many a woman has been known to forget that extra men ot her waistline because of these tempters. But don't let that slop you. You won t nave room lor aes sert at all. especially when there's good brown beef stew with lots of vegetables, and a crisp green sal ad Apple pie if you like but don't say we didn't warn you! Anvhow hot biscuits and plenty of butter have always made a feast of the most commonplace meal. When they're cuddled close I . . . h,ll hl,,n rf,h I.J , " a u . dllU vuicicu nun vuumii I'ai"- of melting cheese and butter, then .rh By now you should be able to make good biscuits, what with the excel lent packaged mixes, the revolu tionary biscuit mixing methods, the versatile home made biscuit mixes. But if your're in the market for oiie of the best biscuits you ever set vour teeth into, do try our recipe for Biscuit Supreme with the Cheese Frosting idea. CHEESE-FROSTED BISCUITS 2 cups sifted aii-ourpost Hour teaspoon salt 4 teaspoons baking powder 'i teaspoon cream of tartar 2 teaspoons sugar, if desired '4 cup (1 stick) butter 2 3 cup milk Sift together the dry ingredients. Cut the butter in using pastry (lak er 2 knives or a coarse tmed fork, until mixture resembles coarse bread crumbs. Add milk all at once and stir just until dough follows fork around the bowl. Turn out on floured cloth. Knead lightly for a few seconds until smooth. Pat or roll out to 'i inch thickness. Cut with 2 inch biscuit cutter. Place close together in shallow bicuit or cake pan. Just before sending to the oven, spread with CHEESE FROSTINO Melt over hot water about pound (2 generous cups I of shred- 4M or thinly sliced natural or pre - ter in S" square pan. Sprinkle with ' cup sugar. Arrange 1 cup cook ed apricots in pan. Ton with bat ter. Bake at 400 degrees F., for 25 . minutes. PLUM BREAKFAST CAKE Vi cups flour, sifted 2 Up. baking powder i tsp. salt i cup sugar 1 egg 4 cup milk U cup melted butter Plum halves, cooked or canned (about 25) Sift together flour, baking pow der, salt and sugar. Beat egg. Add milk and melted butter. Mix well. Add to flour mixture. Mix to smooth batter. Pour into buttered 8x8 inch pan. Arrange plum halves over batter. Sprinkle with your favorite topping. Bake at 400 degrees F., for 30 minutes. APPLE COFFEE CAKE 1 cup sugar li cup butter 1 egg 2 cups chopped apple Vi cups sifted flour 1 tsp. soda ' tsp. salt 'i tsp. lemon extract Cream together sugar and but ter, add egg and beat well. Add lemon extract and chopped apple. Sift together flour, soda, and salt. Add and mix well. Spread in a but tered 8x8 inch pan and sprinkle' wun cinnamon ana ' cup brown sugar. Bake at 375 degrees F.. for 35 minutes. cess American Cheddar cheese and i 4 tablespoons butter. Whip this up well before topping each biscuit I with a spoonful of the mixture. 1 Bake at once in a hot oven (450 degrees) 10 to 12 minutes. If the butter separates out t bit, don t mind pour that on the rhppse and between the biscuits. NOTE Perhaps you'd better aouoie the recipe all ine way through! To make the little roses atop the butter in our picture, use a par " ,u !"? "k" " ing knife with round end and draw .u. " . sue ui uuuti limn uieie IS much the knife can hold. He move gently and form into a little flower. The flower can be mailt y Rawing knife only Fruited Cup Cakes Make Debut For Holidays baked "Macaroon Fruit Cakes,' ! in little paper cups, blend the good i fl?r of light or dark raisins, dates canuieu enemas gnu i-iirun. r.KKs. sugar and finely ground almonds give the macaroon quality. The oven time hi much shorter l. . l - I . ... V. ..,.,t Macaroon Frvit Cakes l'i cups light or dark raisins 1 cup sliced pitted dates 4 cup quartered candied cherries a cup diced preserved citron l'-i cups blanched almonds 4 eggs 1 cup sugar 4 teaspoon salt W teaspoon almond extract ri teaspoon vanilla Rinse raisins and drain thor- oughly. Combine with dates. Cher-! achy" and discover how simply an ries and citron. Put almonds old-world favorite can be made to through food chopper, using fine ly. Packaged hot roll mix is the knife. i basis for Ihese apricot filled roll. Beat eggs and gradually beat in Sunny dried apricots give just the sugar and salt. Continue beating until very thick. Stir in flavorings and ground almonds. Pour over fruits and mix well. Spoon into muffin pans lined with small fluted paper cups. Bake in moderately slow oven 323 degrees F.I 3S to 40 minutes. 1 Makes 2 djiren individual cakes. L . 'lia?ifc N' saaw'issasa i' fC i ( YANKEE APPLE WHEAT FLAKES BREAD Is a pleasant and highly nourishing variation of the customary brown bread. So, be sure o try it with your next baked bean supper . . . And, be sure to try the latest variety of New England style beans now on the gro , eery shelf. Slight Variations Change Popular Supper Yes. many Yankees still cling I too. Having tried It, she and her Combine egg, milk, molasses, and traditionally la beans and brown I family will probably find ita ap- shortening. bread at Saturday supper (warm-ple-y, nutty, spicy flavor interest- Add to flour mixture and blend ed over for Sunday breakfast), but mg, and a welcome change of j only enough to dampen all flour. along with this basic concern with custom there's a sensible willing-1 While big slices of moist "Yan ness to try new ways and means ikee Apple Wheat Flakes Bread," . . .after all, aren't present day pictured here, are ideal with bak New Englanders descendants ofed beans, this bread also teams the Clipper captains who trimmed ! up well with soups, salads, and sails to prevailing windsl For instance, if a New England er homemaker, after investigation, decides she can buy good quality baked beans in a jar or a can. why, she serves up the new style ones. Or, if she is told about a new homemade quick bread which of- Iters real extra energy-building in- Igredienta, she's willing to try it. one-half way across the butter. Ar range 3 together on tup of stick; of butter. p'V' VT W' '- 1 'i TL 1 X ' u ' 4 t- f i. fc V rtY i" l I t tfc k 'as MaaMifcaW. - 1 THE ART OF BREAD MAKING is ot old as time itself. In fact, it was one of the first culinory orts practiced. But in this era of "ready-to-eat" ond "brown and serve," the line of least re9istonce is too often taken. Still, nothing tastes so good as home made rolls fresh from the oven. The Intriguing Shapes Of These Rolls Interest Diners Why not try "Quick Apricot Kol right tangy-sweet note to every de Ucintis bite QUICK APRICOT KOLACHY 1 ( 14'. -ounce) package hot roll mix 2 tablespoons granulated sugar 1 egg 1 cup dried apricots l'-t cups water pace. I 'crusty roasts of pork. YANKEE APPLE WHEAT FLAKES BREAD 2 cups sifted flour 2'i teaspoons double-acting bak ing powder 1 teaspoon salt - 1 teaspoon cinnamon teaspoon nutmeg i teaspoon allspice 2-3 cup firmly packed brown sugar 1 cup malted whole wheat flakes 1 rup finely chopped peeled cook ing apples "t cup chopped walnuts 2 eggs, well beaten 2-3 cup milk 2 tablespoons molasses 2 cup shortening, melted slightly cooled Sift flour once, measure. an d add baking powder, salt, and spices and sift again. Add brown sugar. cereal, cnoppea apples, ana nuts, Rich Walnuts, Cherries Make Good Cookie Treat There's a buttery-toasted flavor to " Cherry walnut Cookies'' that s hard to beat. Kich nuggets of wal nuts mixed into the dough make these cookies a real treat. They are a splendid addition to the tea tray and kids love them with mugs of cider. CHERRY WALNUT COOKIES 2-3 cup butter or margarine W cup sugar 2 egg yolks 4 tablespoons cream 1 teaspoon vanilla l-1 cups sifted all-purpose flour teaspoon salt 1 cup chopped walnuts 1 dozen candied cherries. Cream butter and sugar togeth er thoroughly. Add egg yolks and blend well. Stir in cream and vanilla. Sift flour and salt togeth er, and blend into first mixture. Add chopped walnuts. Shape into small balls and flat ten on greased cooky sheet. Press quarter cherry into each. Bake in hot oven (400 degrees F.) 12 to 15 minutes. Remove to wire rack to cool. Makes about 4 dozen cookies. - ' L n , .', ' " 'v. 'i cup granulated sugar for ap ricots Melted butter or margarine Mix hot roll douth as directed on package, omitting cup ol liquid and adding 2 tablespoons - ' sugar and 1 egg lightly beaten. : Cover and let stand in warm place until doubled in voiuiet (about 1 hour) Meanwhile. rinse apricots, add water and cook 20 minutes or until, Bake in moderate oven (330 de tender. Adit suar and rook, stir- grees F.) about 20 minutes until ring frequently until consistency 'of jam. Cool. Turn dough out onto1 Pour into a well-greased 8x5x3- inch loaf pan. Bake in moderate oven (350 degrees F.) 60 to 65 min utes. Cool about 15 minutes. T u r a out on rack. When bread is cool. wrap in waxed paper or alumin um foil. For best slicing, store overnight. Make This Soup For Luncheon For Children "Soup Bolivia" is a ' colorful combination of tomato, green pep per, ripe olives and carrots. Bowls of it piping hot are a royal way to welcome your youngsters home for luncheon. SOUP BOLIVIA . cup ripe olives 3 tablespoons butter or marga rine 1-3 cup all-purpose flour 2 tablespoons chopped onion 2 tablespoons chopped tomato 2 tablespoons chopped green pep per (optional) 1 tablespoon steak sauce 2 cups water lVt cups milk 1 teaspoon salt 1 bouillon cube Vi cup grated carrot Slice olives. -Melt 2 tablespoons butter, add flour and cook over low heat until flour is brown. Saute onion, tomato and pepper in 1 table spoon butler; add steak sauce and blend. Combine water, milk and salt in double boiler; add browned flour and onion mixture, bouillon cube and carrot. Cook over hot water for about 45 minutes or until car rots are tender. Add olives just be fore serving. Serves 6. FRUITY ACCENT Taney pieces of dried apricots and plump moist prunes give fruity accent to the turkey stuffing. Use your favorite seasonings of sage. parsley and onion with bread cubes and stir in chopped dried fruits. Garnish the platter with shiny conked prunes and halves of dried apricots. GARNISH WITH WALNUTS Garnish wedges of hot mince pie with two handsome walnut halves put together sandwich-fashion with brandy-flavored hard aauce. Per fect to serve with your favorite steamed puddings, too. f, V 'H A v. . floured board and roll to about 'i inch in thickness. Let rest a few minutes. Cut with 2' 1-inch round cutter and brush top and bottom with melted butter. Place on baking : sheet and let rise again until dou bled in bulk. .Make dent in center of each roll with back of teaspoon and fill with a teaspoonful of apri- cot mixture. browned, serve warm. Makes about 1 dozen rolls. o - o
