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About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (Dec. 8, 1960)
0 wa4Si .4?"' p v .:. -.5. Christmas cookies Invite The Gang Over To Share Recipe Ideas The gay holiday season is fast approaching, and with it comes the popular tradition of making festive Christmas cookies. Now is a good time to invite a few friends over for a cookie-baking, recipe-sharing party. New recipes to share are candy cookies, rich cookies made to look like your favorite candy. Easy-to-make, crisp peanut fingers are top ped with chocolate and nuts mak ing an unusual taste treat. And am brosia balls, with orange and co aconut right inside, are a delight ful variation of the familiar Rus sian tea cakes. Following the' old tradition of hanging cookies on the tree, why not create a candy cookv tree bv trimming a miniature tree with painted pops? Copied from the kids' favorite lollypops, painted pops are fun for the whole family to make and even the young pre schooler can help "supervise" the decorating of bis own painted pops. Ambrosia Balls 1 cup soft butter Vi cup sifted confectioners' sugar 1 tsp. vanilla 2Vi c"ps sifted "kitchen-tested" flour W tsp. salt 1 cup finely cut coconut 1 tbsp. grated orange rind Mix butter, sugar, vanilla thor oughly. Sift flour and salt and stir in. Mix in coconut and orange rind. Chill dough. Heat oven to 400 deg. '(mod. hot). Form into 1" balls. Place about 2" apart on ungreased Bake 10 to 12 min.. until set but not brown. While still warm, roll in confectioners' sugar. Let cool, then roll again in sugar. Makes about 4 doa. Peanut Fingtrt Vi cup soft shortening Va cup peanut butter Va cup sugar Va cup brown sugar (packed) 1 egg IV cups sifted "kitchen-tested" flour a tsp. baking powder 3 tsp soda t tsp. salt 4 small plain chocolate bars, 1 melted (see note) Give Your Youngsters A Special Treat By Fixing Candied Apples Candied apples are always a spe cial treat for youngsters, and here is an easy, clever way to give them a Christmasy look. Choose those extra-special, red apples and dress them in red candy coats. Then mount them on sticks twined with gay Christmas ribbon or use red and green tape. To make the candy coats, cook 1 cup sugar, v cup corn syrup, 6 tbsps. water and 4-6 drops red ,vegetahle coloring in the top of a double boiler to the hard crack stage. Then twirl the skewered apples in the syrup and stand them upright in a rack to cool. And here are four temptingly Christmasy ways' to put fresh ap ple flavor into the -cookie jar and candy dish for all ates to enjoy during the holidays. Or, you could give a pretty basket filled with BREAKFAST RING Whether brunch, Kaffeklalsch or maybe just breakfast time most any time is ideal for tempting breakfast coffee ring. To prepare, brat one egg slightly. Stir in "4 cup milk and one-third cup melted but ter or margarine. Sift together cud sugar, l'a cups sifted enriched flour, 2 teaspoons baking powder and 4 teaspoon salt. Add dry m credients and 1 teaspoon grated orange rind to milk mixture, stir only until well blended, four into a well-greased 9-inch ring mold. Bake in moderate oven (375 deg. K.) 25 to 30 minutes. Cool for 5 minutes. Remove from pan. When cool, drizzle confectioners' sugar over top. bprinkie witn cnoppoa nuts. Makes one 9-inch ring. This coffee cake may also be baked in an 8-inch square pan. Good conks sometimes use chick en feet for broth. Allow the ret tn stand in boiling water (off thQ IBrige) until uic iicaiy vui tmu can be peeled ott. ' Kitchen Hint: Bake streuscl baking-powder coftee cake in a glass pie plate and serve f jright Imm in malm. -.h:-"'... - - IP I 1- .',3 . 11 :Tk""r' 'Jl '4 cup salted peanuts, crushed Mix shortening, peanut butter, sugars, egg thoroughly. Sift dry ingredients together; stir in. Chill about 1 hr. Heat oven to 375 deg. (quick mod.). Put through cooky press, making 2Va" length cooky. Use star shape plate. Bake on greased baking sheet about 2" apart Bake 8 to 10 min.. until lightly browned. When cool dip one end in melted chocolate and then in crushed peanuts. Makes about 6 doz. cookies. Note: Melt chocolate in glass custard cup over hot waten Keep over hot water while dipping cookies. Painted Pops lVa cups sifted confectioners' sugar 1 cup butter 1 egg 1 tsp. vanilla Vi tsp. almond flavoring 2Vi cups sifted "kitchen-tested" flour 1 tsp. soda 1 tsp. cream of tartar. Mix sugar and butter. Add egg. flavorings;' mix thoroughly. Sift dry ingredients; stir into butter mixture. Refrigerate 2 to 3 hr. Heat oven to 375 deg. (auick mod.) Roll on lightly floured pastry cloth j-ia - inicK. cut into iw circles. Paint half the. cookies with egg yuis paint l recipe Deiowj. Bake 6 to 8 min. To assemble spread easy creamy icing (recipe below Jon flat side of baked cooky. Place a colored pick or 2" length of colored plastic straw across the middle letting one end extend be yond edge of cooky. Place another cooky on top (flat sides together; press down slightly. Makes 6 doz. Egg Yolk Paint: Blend 1 egg yolk, V4 tsp. water. Divide into 2 or 3 custard cups. Add food color ing as desired. Paint designs with small paintbrushes, using a separ ate brush for each color. If paint thickens on standing, add a few drops of water. Easy Creamy Icing: Blend 2 cups sifted confectioners' sugar, Vi tsp. salt, 1 tsp. vanilla or other flavor ing and about 2 tbsp. water or 3 tbsp. cream. an 'assortment of our holiday ap ple confections plus several beautifully-polished foil-wrapped golden delicious apples. This is the kind of gift welcomed by any person young or old and enjoyed many times over. Apple-Coconut Candy-Cookitt 1 recipe of pie crust 5 Delicious apples, peeled, cored and thinly sliced 'i cup sugar V tsp. cinnamon 2 tbsps. butter 2 cups fine-grated coconut 'a cup sugar ' tsp, salt 1 egg, beaten Yt cup milk Line a baking sheet with pie crust, rolled thin. Wash, peel, core and thinly slice apples. Arrange apple slices in rows on pastry. Mix '1 cup sugar and V4 tsp. cinnamon. Sprinkle over apples, dot with but ter, bake in Via Degrees r . oven for 20 minutes. Cover with a mix ture of coconut, sugar, salt, beat en egg and milk. Keduce heat to 3;'i0 degrees r. and bake 15-20 mm ules longer, or until delicately nrown. cooi, cut into Dars, Makes 3S bars. Grated Apple Squarai Vi cup shortening 1 cup granulated sugar 1 egg, beaten 1 tsp. vanilla 2' cups sifted flour 2 tsps. double action baking ' powder 1 tsp. salt 1 tsp. cinnamon 'j t.sp. nutmeg tsp. soda Two thirds cup milk i'l cups Delicious apples, peeled, cored and grated l4 cup nutmeats, chopped 'i cup seedless raisins Cream shortening, add hn.i.n 1 .'..... n- sugar. well. Sift flour, baking powder. salt, cinnamon, nutmeg and soda. I Add alternately to the creamed mixture with the milk. Fold in grated apples, nuts and raisins, Pour in sheet cake pan that has I been greased and floured. Spread Holiday Tarts Are Delicious Bright and gar as Christmas. ruby jewel tarts bring a holiday close. Not a bit difficult to make simply blend canned fruit cocktail i into gelatin flavored with rasp berry jelly. Chill until partly thick ened, then spoon over a gingery sour cream in tart shells. Chill and serve topped with remaining sour cream. Simply wonderful! This dessert can be served the year around, too, thanks to con venient canned fruit cocktail. Ruby Jewel Tarts 1 (1 lb. 14 oz.) can fmit cocktail 1 envelope plain gelatin H cup red raspberry jelly Va teaspoon grated lemon rind 2 to 3 drops red food coloring Vi cup lemon juice Va pint commercial sour cream 1 tablespoon finely-chopped pre served ginger Pinch salt 8 (3-inch) baked tart shells Drain and reserve svruo from fruit cocktail. Soften gelatin in fruit cocktail syrup. Add jelly. lemon rind and food coloring. Heat until gelatin is completely dissolv ed, fold in well-drained lruit cock tail. Combine sour cream, chopped ginger and salt. Spoon half the sour cream mixture into tart shells. Top with fruit cocktail mix ture. Chill well before serving. At serving time, garnish each tart with a spoonful of remaining sour cream mixture. Makes 8 servings. FILL STOCKINGS GOOD On Christmas Eve, fill those stockings with good things to eat. Tasty goodies such as cupcakes, individual fruit cakes and brown ies all wrapped with cellophane and bright ribbon are good stock ing fillers. Tiny packages of horne- DaKea cooKies, long coome sucks, decorated gingerbread men or min iature loaves of nut bread are oth er delightful treats to find in a stocking on Christmas morning. . Chocolate Chestnut Pastries Are Italy's Contribution To Cooking From every part of the Old World have come the social cus toms and traditions that make up the rich heritage of America. Our cookery is no exception it's a fine mixture of the best from Europe not to mention Asia and Africa. From the kitchen of an Ameri can homemaker whose roots lie deep in sunny Italy comes this recipe for a deliciously rich fin-eer-food that is part of the Christ mas festival in the land of her birth. To her American-born chil- ren and grandchildren, Christmas wouldn't be Christmas without chocolate chestnut pastries, - Now, Italian housewives spare no pains when it comes to con cocting their finest recipes and this is one of their best. The richly filled pastries are deep-fat fried, then dipped in hot honey, drained, then sprinkled with chopped nuts and a drift of pwdered sugar. The filling is a gourmet's dream of grated sweet chocolate, pureed chestnuts, cinnamon, currants, nuts and honey. It's advisable and convenient to make this filline a few days ahead so the flavors can blend as harmoniously as Italian music, ine limsnea pastries will keep at least 5 weeks in a loosely covered container. If they get soft, just heat for a few minutes in a very slow oven. Chocolate chestnut pastries are no "quick-and-easy" treat, but well worth the trouble to the woman wno wants to have something new and deliciously different for Christ to the edge of pan. Bake in 325 de grees F. oven for 25 minutes. Cool. Cut m squares and roll m powder ed sugar. Makes 2 dozen squares. Unbaked Applt-0 Cookies Vi cup butter or margarine 2 cups granulated sugar 4 tbsps, cocoa 1 cup Delicious apple, peeled and grated V tsp. salt 3 cups quick cooking rolled oats 1 cup chopped nut meats 1 tsp. vanilla Melt butter. Add granulated su gar, cocoa, grated apple and salt. Boil 1 minute. Remove from the heat and add the rolled oats, nut meats and vanilla. Blend well. Drop by teaspoonfuls onto waxed paper, wnen cool roll in powdered sugar. Yield about 5 dozen small cookies. Cranberry-Mince Pie Will Be The Tastiest That Ever Garnished Your Holiday Table "There's no place like home for the holidays" especially when home means a delicious, fragrant pie for dessert. And cranberry mince pie is none other than the tastiest pie that ever garnished a holiday table. Lush, juicy cranberries blended with rich, savory mincemeat crad led in a tender, flaky pastry shell that is the story of cranberry mince pie. Preparation is simplified for this tasly dessert. You can prepare and roll out the pastry in a 'few short minutes. For the filling, you neea only comnine an me ingre dicnts in a bowl and then smooth it into the pie shell. A simple, but attractive lattice top will add a note of distinction. The goodnesa of cranberryi mime pie just f0 he outdone. Beside) unmatched flavor, this I dessert treat has generout amounts alee A Tree ff 1" t,' .ait SECOND SECTION Roseburg, mas fare. Those fortunate ones who taste these delicately rich pastries will acknowledge that they have added their mite to the great .'.nenean heritage of foods from many lands. Chocolate Chtnut Pastin 1 pound fresh chestnuts 1 package (Vi pound) sweet cooking chocolate, grated Dash of salt ' teaspoon cinnamon 2 tablespoon currants Vt teaspoon vanilla cup finely chopped nuts Va cup honey 4 -cups sifted flour -.- . 2 eggs one-third cup oil Dash of salt '-a cup plus 2 tablespoons water 1 cup noney i cup water Finely chopped nuts and pow dered sugar Slit the shells of the chestnuts on the convex side with a sharp knife. Place in a saucepan and cover with water. Bring to a boil, reduce hear, and boil gently 20 minutes. Remove from heat. Then remove chestnuts one by one from water and peel while still hot. Mash or press through a sieve. Add grated chocolate, dash of salt. the cinnamon, currants, vanilla. cud finely choooed nuts, and Va cup honey and mix well. Cook over boiling water, stirring occa sionally, for 10 minutes, or until filling becomes sticky. Kemove from heal and cool. Place flour in a bowl and make a well in the center. Add eggs, oil, dash of salt, and the first amount of water, making a dough by folding flour into ingredients in well. ((Add more water if nec essary to make a soft but not sticky dough. Divide into 3 parts. Roll out each part very thinly and cut into 2 inch circles. Place 1 heaping teaspoon filling in the center of each circle, moisten the edge with water, fold over, and seal with the tines of a fork. Fry in 2'a inches of hot oil at 400 degrees F. until golden brown, about 30 seconds. Drain, Cool. Heat honey and W cup water to a rolling boil in a small saucepan. Drop cookies, a few at a time, into boiling mixture and coat thor oughly, about 20 seconds. Place on a cake rack to drain. Sprinkle with chopped nuts. Cool. Dust very lightly with powdered sugar. Store in a loosely covered container. Makes about 5 dozen pastries. Note: Pastries will keep at least s weeks in loosely covered con ; tamer. If cookies are soft after storage, heat in a very slow oven I (250 degrees F.) for a few minutes. of food Iron and B-vitamins buried ' in the flaky pastry made with en riched flour. These same valuable nutrients are found in the pro ducts your baker prepares and again goes to enriched flour. Put cranberry-mince pie where it belongs on your holiday table. For an added treat, serve it with a scoop of ice cream or a dollop of whipped cream. Cranberry-Mince Pie Pastry i't cups lifted enriched flour " teaspoon salt cup shortening 3 to 4 tablespoons cold water Sift together flour and salt. Cut or rub in shortening until mixture resembles coarse crumbs. Sprin kle water over flour mixture and slit lightly until dough slicks to gether. lurn na.i rr nousn own a nour r--: ,$r . . if ed pastry cloth and roll out to .53 .; K Christmos tree coffee coke .MiffilftOflnti 6re. THURSDAY, DECEMBER 8, 1960 285-60 1 , , , chocolate QUICK BISCUITS Build your holiday meals around light, piping hot biscuits. Made up easily in minutes, biscuits serve as the basis for quick and economical meals during the busy holiday sea son. Prepare a basic biscuit dough and roll out to Va inch thick. Then try one of these ideas for a simple main dish: (1) Cut into rounds with a 3-inch cutter. After baking, split the biscuits and serve barbe cued beef or creamed tuna, turkey or eggs between halves and over the top. (2) Make little Discun cups by pressing 3-inch squares of dough into 2-Vinch muffin cups. Fill them with creamed meat or vegetables after baking. (3) top leftover stew or chili with biscuit rounds and bake. The biscuits will extend your leftovers enough to make another substantial, nutri tious meal. Want extra good hamburgers? Add a little water to the ground beef to make them juicy. Serve be tween bun halves with crisp bacon and chutney. Ever spike molded coffee gela tin with a little brandy? Serve tnnned with whipped cream that 1 has been sweetened and flavored with more brandy. Wonderful for I company! fit l inch Die nan. Trim edge. Fill shell with Cranberry-Mince Filling. Koll out remaining nan ot aougn to tit top of pie. cut into strips. Lay strips over filling to form lattice top. Pinch edges together, trim and flute. Bake pie in hot oven (400 degrees F.) for 35 to 40 minutes. Cool before serving. Crtnberry-Mirxe Fillinf IVi cuds mincemeat 1 1 -pound ran whole cranberry sauce (two-thirds cup) 'a cup chopped walmuti v teasnoon salt 2 teaspoons grated lemon rind Z teaspoons enriched flour 1 teaspoon cinnamon 2 tablesDoons brown sugar Combine all ingredients in mix ing bowl and mix thoroughly. Pour into pie shell and smooth top V.aket one Mnch double crust pie. From . j WW chestnut pastries NIGHTTIME SNACK Christmas Eve is the family eve ning when you and your family will be together in the shelter and warmth of your own home. It's the setting for good fun and good food. What is more perfect than a warm, delicious blueberry coffee cake for a Christmas Eve snack. To prepare, melt 2 tablespoons but ter or margarine in the botlom of an 8-inch square pan. Place 1 cup blueberries (frozen or canned 1 in the bottom of the pan, arranging 111 a i-incn nana arounu ine euge. Sprinkle with V cud sugar. Cream together V cup shortening and Va cup sugar until light and fluffy. neat in 1 egg. Sift together 1V4 cuns sifted enriched flour, 2 teaspoons baking power and Va teaspoon salt: stir in 2 teaspoons grated orange rind. Add flour mixture to cream ed mixture alternately with one- third cup orange juice. Spread bat ter over blueberry-sugar layer. Hake in moderate oven (350 deg. F.) about 45 minutes. Makes one 8-inch coffee cake. mm t : C - 1 , I ialEs Of P Serve Christmas Tree Coffee Cake With All The Trimmings Gathering 'round the Christmas. H cup chopped raisins iree urnes on new meaning wnen it's a coffee cake tree vou've bak ed yourself. Coffee cake is expect ed for the holiday kaffee klatsch, but unexpected is this "tree" fash ioned from balls of dough. Frost ing tinted a delicate green and baubles of cherries and nuts com plete the trimming. In this age of short cut cooking, making bread from the beginning is all too often neglected. But let's not forget the joy of working the dough, watching it rise, and the aroma with which baking bread fills a house. Because home baking of bread is an infrequent procedure, a few comments on ingredients are in or der. The flour should be the all purpose type. The yeast should be fresh, and the date on the pack age is your guide. The shortening is of great importance. One home economist, recommends a pure white shortening that is a combina tion of meat and vegetable fats. This type produces wonderfully ten der bread, and is equally fine for cake and pie baking, and for deep lat trying. To ease the last minute holiday rush, bake Christmas goodies in advance and store them properly wrapped in the freezer. But wait until after reheating to frost and trim this coffee cake tree. ' Christmas Tree Coffee Cake Dough: a cup shortening 1 package yeast, dry or com pressed 'i cup lukewarm water s cup milk - ij cup sugar 1 teaspoon salt 2 eggs 4a cups sifted flour Filling: cup sugar 2 teaspoons cinnamon Vi cup chopped nuts Collect Fruit For Favorite Cake Now, Make It Soon Delectable fresh California dates add their sun-ripened goodness to favorite lruit cake. Begin 10 col lect ingredients now for this holi day favorite , and make it soon. The longer it is allowed to ripen. the better it becomes. The rich fresh dates lend their natural moistness, as well as sunny fla vor, to this fruit-laden dessert. . Favorite Fruit Cake 1 2 cups fresh California dates 1 cup prunes 1 cup dried figs 1 cup halved candied cherries "i cup cut citron . . . v Va cup cut preserved orange peel Va cup jelly Vi cup orange juice 1 teaspoon auspice 2 teaspoons cinnamon 1 teaspoon mace m cups butter or margarine 3 cup brown sugar (packed) " cup granulated sugar 4 eggs 2 teaspoons vanilla 3'a cups sifted til-purpose flrr Va teaspoon soda 1'a teasoons salt cup chopped mils Pit and slice dates'. Clip stems from figs and cut figs into thin1 Pineapple Cranberry Molds Have A Holiday Appearance Now that the holiday season is iust around the coi ner, and your're entertaining more frequently, new salads are much in demand, mere are many times when individual molded salads will lit into your parly plans. Golden pineapple tidbits and scarlet cranberries are featured in these tv)-tone molds. The bot tom layer is a combination of cranberry-orange relish in rasp berry - flavored gelatin. The top layer Is a subtle combination of and chutney encased in lemon gel-, atin. If you're looking for extra ele gance to add to your holiday table, these Pineapple-Cranberry Salads will provide both glamour and pal alahility. Pineapple Cranberry Molds 1 cup fresh cranberries Vi unpeclcd orange, deseeded one-third cup sugar 1 package (3-oz.) raspberry-flavored gelatin , 2 cups boiling hot water " r ou p tsmbin for Frosting: 1 cup sifted powdered sugar . 1 to 2 tablespoons warm milk W teaspoon lemon juice Whole nut meats and candied cherries Dissolve yeast in water. Scald milk. Add sugar and salt to the milk and cool to lukewarm, stir in yeast mixture. Stir in eggs and shortening. Mix in flour in 2 addi tions. Turn dough out onto a lightly floured board to knead. Knead dough until it is smooth and elas tic and doesn't stick to the board. Place in a bowl which has been rubbed lightly with melted short ening, turning dough once to bring 1 greased side up. Cover and let rise until double in bulk. Punch down and let rise again until almost double in bulk. Roll dough into an oblong 12 inches by 18 inches. Brush surface with softened b itter or margarine. Cut into 24-three inch square!). Place an equal amount of filling (about 1 teaspoonful) in the middle, of each square. Fold edges of dougb over filling. Roll each square into a ball. I Rub a baking sheet with short ening. Form a Christmas tree Uv arranging 5 of the balls of dough in a row near one end of the bak ing sheet. Use 4 balls of dough in the next row, 3 in tlie next, then 2 and finally one ball for the tip if the tree. Place one ball of dough at tlte base of the tree to form the trunk. The balls of dough should make another layer on top of "treeC Let dough rise until double in bulk. Bake in a moderate oven (3T5 Deg. F.) 30 to 35 minutes. - While coffee cake is still warm, frost with powdered sugar frosting and decorate with nut meats and candied cherries. Serve warm tf cold. strips. Combine fruits, citron, peel, jelly, orange juice and spices. Stir to blend; cover ana let stand over night. Cream butler and sugars togeth er thoroughly. Stir in well-beaten eggs and vanilla. Sift flour with. soda and salt, and blend half of it with creamed mixture. Add fruit mixture and nuts and stir until well blended.j Stir in remaining Hour. Turn into 9-inch tube pan which has been lined with 2 thicknesses greased brown paper. Bake in slow oven (300 degrees F.) about 2'i to 3V4 hours. Place shallow pan of water on bottom shelf of oven while baking. Test with pick be fore removing from oven. , Makes about 5'a pounds cake. CREDIT LINES Pictures and accompanying stories: Wheat Flour Institute, General Foods Kitchens, Gen eral Mills, Swift U Company. Stories: Washington State Apple Commission, California Foods Hesearch, J. Waller Thompson Company. i cup cold water 1 package (3-oz.) lemon flavor ed gelatin Va cup surup from pineapple 2 (3-oz.) packages cream cheese 2 tablespoons fresh lemon juice ' cup chopped chutney 2 cups drained pineapple tidbits 1 apple, diced Salad greens ." Grind cranberries and orange together. Add sugar and set aside. Dissolve raspberry-flavored gcla-, tin in 1 cup boiling water; add the cold water. Chill till syrupy. Dis solve lemon-flavored gelatin in second cup hot water: add pine apple syrup. Cool slightly. Soften cream cheese with lemon juice. Gradually add cooled lemon-flavored gelalin, a little at a time, unlit mixture is smooth. Chill until it will mound slightly. Fold in chut ney, 1 cup pineapple tidbits and a few pomegranate seeds,, if you like. L Makes 8 to 10 salads, depending; on size of molds. " , , , eronberry-mMce pi (?) j . 5 '
