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SECOND SECTION
The Newt-Review, ROSEBURG, OREGON THURSDAY, JANUARY 10, 1957
8-57
Homemade Breads' Are Cold Weather Favorites
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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, !
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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-
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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
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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
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ing knife with round end and draw
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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
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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.
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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.
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'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
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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.
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