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About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (Dec. 7, 1961)
Prepare Fruit Cakes Mow For Christmas Eaton Use Imagination For Gay Designs Tim? for the traditional fruit ing and larger tube sized rakes cake baking is here. Your ("hriit- need 2'a to 3'j hours of baking, mas fruit eakes should be baked I Before wrapping cakes for slor before holiday time to ensure lull 1 age be certain that cake is com mcllqjur flavor and moistness. Here ! pletely cold. Wrap in aluminum foil are a few ideas to help in the plan-: and put in air tight containers, mng and preparation of your favor-j Store in cool place I not top cup ite recipe: j board shelves m warm kitchenl. One pound of prunes, dried apri- Decorating Christmas fruit cakes cols, pears, peaches and light or ran be as gay as trimming the dark raisins measures about 3' a tree. Let your imagination design cups. Shelled walnuts and pecans meas ure about 4 cups to the pound; al monds and Brazil nuts give 3 cups to the pound. Baking time must be long and alow. Use a 275 to 300 degree K. oven. For small cakes, custard-cup size, allow 1 hour baking time. One pound caks require 2 hours bak-l'hey Crushed Candy Canes Tops For Picturesque Desserts Candy canes are as decorative on the table as on the tree. For refreshments at a children's par ty or for dessert at one of the holiday dinners, you will find ice cream flavored with a sprinkling of crushed candy canes, with a cane for decoration, too, and little cakes with chocolate peppermint frosting, picturesque and delicious. The frosting is the easy and lus cious sweetened condensed milk kind, peppermint flavored. To crush the candy canes to sprinkle on top of frosted cakes and later CREDIT LINES Pictures and stories: Califor nia Foods Research Institute; The Popcorn Institute; Dudley-Anderson-Yutzy; General Mills; American Molasses Co.; Bu reau of Industrial Service; Best Foods; Pepperidge Farm, Inc. Easy And Christmas begins in the kitchen, and from the kitchen is wafting the fragrance of this most glorious season of the year! And the holidays are not com plete without the traditional fruit cake. Mellow with candied fruits, walnuts, spices and loving efforts, what could make a more wonderful gift for friends? This recipe, based on date bar mix and prepared fruits, cuts down on the hours spent baking. And, while you're baking, be sure to bake up enough for your family to enjoy through the holi days. For a specially festive touch serve vour fruitcake (baked in a ring mold) with warm Kumlum Sauce. I a am. m m . w- Christmas Presents With Saucy Appeal Eminently Good For Epicurean Appetites In old Now England, the biting dessert and mood suect. winirr coM used to thirteen mo- ( Prlin 5unda Suct lars and make it difficult to' ' i cup unuipnured moiasci pour . . hence the expression, li cup honfy ' slow as molasses in January.' In one-Mxtenth teaspoon salt modern America, the Christmas: teaspoon vanilla vaon call for another exprev Bicnd together unulphurof mo Mon . , ." quick n molasses in lavsi-s and honey. Stir in salt and December.' Nothing it quicker xamiia. Turn into desired jar. To than u.isuiphured molae to help serve, spoon oier ice cream. If yon make a group of rielinoii- Hf-ircd. top with pecans, put sajcc. any one of which YIKLI): 1 cup sauce, ranks as a .-plendid Christmas of- Nott: Recipe may be soubled or fennji. Pack your sauces p.ain or Lincy. The sundae arwi barbecue saucer ?o uell in apothecary jar-., anil may viand at room tMnprrature or in the rtfruerator. The chutiey 'joj!d be packed in air-tur.t j:t: f ir af(ketp,n.. an1! n (.'i no rt--fr.h.'nUon if tl.e j-is aie will .lied. 1 lo unde sa it r a U ;i,p:.r, bVnd of moiase and h-mrv. inay ti'p ice cream cac. or pu !-l;n ere it warm o. cold, as your gay arrangements of candied cher ries, whole blanched almonds, deep colored apricot halves, citron slices and dark shiny prunes. (Haze the baked fruit cake with hot corn syrup which has been brought to a rolling boil. Brush on syrup and arrange fruit and nuts on cake : Always decorate baked cakes after have been properly aged. on the ice cream, place a cane in a fold of waxed paper on a bread board, cover with a newspaper, and break with a hammer. The frosting, so easy to make, has a swirling spreading consisten cy, and children as well as grown ups find it delicious. Chocolate Peppermint Frosting l'j cups (IS oz. can) sweetened condensed milk teaspoon salt 2 squares (2 oz.) unsweetened chocolate S marshmallows, quartered 2 drops oil of peppermint Put sweetened condensed milk, salt and marshmailows in top of double boiler. Mix well. Add choc olate; cook over rapidly boiling water, stirring often, until thick, about 10 minutes. Remove from heat. Stir in oil of peppermint. Spread on cooled cake. Add crush ed candy peppermint cane as dee-oration. Quick To Make Here's the recipe for Fruitcake in the Round with Rumtum Sauce. Fruitcake in the Round With Rumtum Sauce 1 pkg. date bar mix. Two-thirds cup hot water 3 eggs i cup flour ai tsp. baking power 2 tbsp. light molasses 1 tsp. cinnamon i tsp. nutmeg ' l.-p. allspice 1 cup chopped walnuts 1 cup chopped glace' fruitcake mix 1 cup raisins. Heat oven to 325 (slow mod ). Grease and flour a 9 (l'i qt.). Combine date . - S!&.Sa'-.-a,,'Sii '"i? fruit caka in round tr;plfd. Far tast Barbecue Sauce cup prepared mustard ' : cup unuiphured molas(S ' i i. p sny auce 1 . e.ip mear 1 on (9 ounces i crushed p.ne appie ' tea rnn ijrotiwl Kin;er Li' nd tietti'T rru;ar) and mo in a vaurrpan. Stir in re ma in in in jredifnis mix eil. Brm to a h.-il Pour inio desired jar; coer t.sh'I. I mm dm SECOND SECTION The News Popcorn Attains Sophistication With Addition Of Varied Flavors ii your teenager is typical, ne starts looking around for something! dale bar mix pkg. with hot water in large bowl. Add crumbly mix. eggs, flou.-, baKing powder, molas ses and spices; blend well. Fold in nuts and fruit thoroughly. Pour into prepared pan. Bake 45 to 50 mm., or until tootnpicK siuck m center of cake comes out clean. Remove from oven and let stand in pan 5 nun.: invert onto serving plate. Slowly spoon Rumtum Syrup t below over warn fruitcake until this-world dip flunkerT It' true! all syrup is absorbed. Just dunk the popcorn into your Rumtum Syrup: combine 'i cup favorite dip, give it a twirl, and white corn syrup, 2 tbsp. water, 1 ! pop it in your mouth. Tastes won tbsp. lemon juice and dash of salt 1 derful and has far less calories small saucepan. Bring to boil reduce heat and simmer 3 to 4 ring moldimin. Remove fror.; heat and stir filling from 'in 1 tbsp. rum or brandy extract 1 T.fJ4 - ft. w J YIELD- 2 cups sauce, or enough; 'h cold water; nnng to a noil fur 5 broiicr lrer chickens, or and simmer 5 or so minutes. 2 docn hamburgers. Dram; cover with rold water for Note: If desired, recipe may be a minute; drain and crack. The doubled or tripled. boiling water softens the shells. Molasstt Apple Chutney iA pound of in-shell Brazil nuts 1 can in ounces) apple slices , yi lund or l1 cups shelled Onp thud cud unsulohured mo-'oul"- lasses ii cup susar 'i cup vinegar j 1 cup raisins 1 medium onion, shred i 1 t''apKn chili powder '-j tea noon drv mustard 3 cup ilicfd pimiento ' !i ci;p chopped nuts Combine apples Uh iinulplrir el moU"cs. uar. vinegar, ran ins. onion, chili powder, sa't an:l dry mustard Bnn? to a hrnl: re duce heat and simmer .10 minu! Rf move from heal; .tir in pirn it to and choppH nut. Ladle ir.lo ht sterilized 8-ounce or p.nt jars Seal YIELD: Approximately 3 cups. ei ii ii ii nil 11 in 1 1 1 1 iiv- - Review, THURSDAY, DECEMBER 7, 1961 mincemeat mayonnaise holiday interesting xo oo arouna mis ume of year. School has begun to pall, usually, tne lirsi tning tnat comes to mind is a party or get-together of some kind. But what can they do at a party? Your own teenager can be the first in your neighborhood to pick up a fad that's sweeping the coun try the new style of popcorn popping bee it's a real "blast!" The kids can have a wonderful time over the outdoor fireplace or the kitchen stove with popcorn. With very little effort, too, they form of popcorn into delicious "sophisticated" popcorn Pizza, garlic, curried, and so on. And did you know that freshly popped popcorn makes an out-of than the usual dunkers. Here are some flavored popcorn recipes that the kids will really go for and they're simple to do without a lot of mess in the kit chen. each of these recipes calls for 2 quarts of popped corn, and each has the same basic procedure, ror example, the Pizza Popcorn: Keep popcorn warm, either fresh from the popper or in a moderate oven Brazil Nuts Happy Choice Added To White Fruit Cake While fruit cake is of a long his-1 smooth. Stir in lemon rind and tory, being reminiscent of pound I juice. Sift together 2 cups of the cake enhanced with nuts and pre-1 flour, baking powder and salt, served fruits. To a basic batter Gradually stir into creamed mix of shortening, sugar, eggs and j ture. Toss Brazil nuts and fruit in flour, one adds coarsely chopped i remaining Vi cup flour; fold into Brazil nuts, mixed candied fruit, batter. Turn into 2 greased and candied cherries and white raisins. On cutting, each slice is of rich flavor and mosaic design. While the baking of fruit cake' is lontf and in a slow oven, the cake is not difficult to assemble. Many glaceed or preserved fruits are pre-packaged and rut up ready for instant use. Brazil nuts too should be ready at baking time, and there is a trick or two to know for speedy shelling. First of these methods is freezing. Put in shell Brazil nuts in the freezer section of the refrigerator or in a food freezer for a couple of hours or overnight. When the nuts are frozen, they ran be easily cracked. In most cases, the Brazil nut-mea's will come out whole. Or soften the in -she II Brazil nuts with boiling wa ter. Kor this second method of shelling, cover in shell Brazil nuts White Brazil Nut Fruit Cake 1 cup shortening 1 cup sugar 5 ejus l'a teaspoons grated lemon rind 1 tablespoon lemon juice 2 i cups sifted all purpQe flour. di idd 1 trapoon baking powder U tedpoin salt 2 cups coarsely chopped Brazil nuts l a cups mixed candied fruit 1j cup eamiied rhemeh 1 rup while raisins (ream shortening; gradually add suar. creaming thorounhly. Beat ; in esgs one at a time; blend unal, V k 287-61! ; cake uou aegrees r.l. Lombine U cud of butter Oj stick), i teaspoon oi emu ponder, to teaspoon of onion salt and . teaspoon of garlic salt in a small fry pan over low heat to melt the butter. Stir well, then drizzle over warm popcorn and mix thoroughly. Then watch it disap pear! For the garlic-flavored popcorn the procedure is the same, but you use u cup ot Duticr and about a teaspoon of garlic salt. Curried popcorn calls for V cup butter, Vi teaspoon of salt and a teaspoon of curry powder. Incidentally, this curried popcorn is ideal for dip dunking it imparts a special snappy accent to dips of all types. And, Mother. . . .you needn't think that these popcorn snacks are just for the kids. Try them on your friends either with cock tails or as the beginning of a bar becue they'll polish off a big bowl so fast it'll make your head swim! SPICED PEACH SALAD Spice peach gelatin with a dash of cinnamon and cloves. When par tially set, fold in well-drained can ned cling peach slices and whole cranberry sauce. Pour into mold and chill until set. Serve as salad with a blend of mayonnaise, cream cheese and chopped almonds. wax paper lined 9 x 5 x 3 inch , loaf pans or one 10-inch tube pan 3 incni Bake in slow oven (300 degrees F.I l' hours. Yit.l.l): 2 loaf cakes. whit iVi L Simple Method Is Greatest Of Mincemeat-Mayonnaise More than just tradition accounts' and be ready for relaxed hospital-.bottom fur the popularity of the fruit cake during the weeks from Thanksgiv ing through Twelfth Night. There just isn't anything more satisfying to have in the house throughout the holiday season. A good fruit cake is delicious, it keeps, and it is the perfect festive treat to serve with almost any drink, hot or cold, from a simple cup of tea to an elaborate punch or egg nog. Of course many people have nei ther the tima nor the equipment i today to make at home the huge fancy fruit cakes over which our grandmothers labored for days. Sometimes we must make do with "bought'' fruit cakes but, good as some of these are, they never quite take the place of the cake mixed and baked in the home kitchen, with love as an important ingre dient. We think one answer is simplifi cation of both composition and method, it is possible, today, to make at home a fruit cake tliat is moist, beautifully flavored and just about everything else a fruit cake should be, including easy to make. And what are some of the shortcuts that can be taken with no lessening of final good results? Chiefly, there are two. First, the use of mincemeat in stead of chopped dried or candied fruits cuts the time, labor and expense factors way down. Second, the use of rich real mayonnaise eliminates the need for eggs and shortening, in today s special rec ipe. This cake can be made weeks ahead, for it improves with time. So assemble the comparatively few ingredients needed, make one or two or three of these good cakes, it' W4s; Desert-Gold Fruit Cake For Attractive Christmas Between Thanksgiving and Christ - mas, with so many things for the busy housewife to do. prepara tion of the traditional fruit cake may be shunted aside until it's too late to put it together and age it properly. "Desert-Gold Knul Cake" comes to the rescue in fust such I an instance. Its dried fruits arei so moist that this cake may ne . l..l . .1 ..... K.fnn Christmas and it will stand up easily in competition with other fruit cakes made weeks earlier. Adding impassively to the fla- mm iual fruit Cok ft: ' ".v ol any occasion in the weeks to1 :- Mincemtat-Mayennaii Heliday Cake cup ready-to-use mincemeat 1 1 cup chopped walnuts 1 tablespoon rum flavoring 1 teaspoon vanilla extract 1 cup real mayonnaise l'i cups buttermilk 3' cups sifted flour l'a cups sugar 1 teaspoon salt 34 teaspoon baking soda Crated rind of 1 medium orange Combine mincemeat, nuts, rum flavoring and vanilla extract. Line For The Holiday Christmas tree bread a new novel idea for a coffee party. In vite the neighbors for a bit of rest during the busy season ahead. And serve them quick and easy Christinas tree bread! Even the hostess can relax and enjoy this treat for it's simple to make, yet looks so festive nestled in a wreath of greens on the table. The tree is made from refng erated quick bread sticks! These come already shaped and partial ly cut you don't even have to mix them up! Just separate the sticks, made one continuous strand and begin winding sticks to form the tree. Then bake, ice and dec orate with red and green candied cherries! Just minutes from the package to the table, yet so fes tive it will look as if you have spent hours! This novel Idea will make uou the star of the "coffee klatch" set! - ..... ..jy-,..: .n jfo.-ft ttMl . dessert gold 'vor of this holiday delight are toasted slivered blanched almonds in the cake and whole blanched al monds and slices of candied fruit perched alop the icing. The crisp ness of delicious almonds enchanc es the texture of numerous festive cakes and cookies and almonds served as snacks at holiday part ies are. of course, amost as tra ditional as the fruit cake that cli maxes the dinner. Desert-Gold Fruit Cake 1 cup dried prumcs 1 cup dried apricots 2 cups fresh California dates 1 cup solt dried figs 1 cup cut citron 1 cup candied cherries, halved l'a cups toasted slivered almonds 1 cup butter or margarine l'i cups brown sugar, packed 2 tablespoons grated lemon rind 5 egs 2 two-thirds cups sifted cako flour 1 teaspoon salt 1 teaspoon baking powder 1 tcaNpoon allspice 2 teaspoons cinnamon Brandy Icing Whole blanched almonds Candied fruit Icing: .. 6 cups sifted powered sugar 4 tablespoons water Rin-e and dram prunes and p ricots. Cut into small pieces Willi scissors. Slice dates. Clip stems and halves. Wrap wilh pastry and fast dice fias. Combine prunes, a pri-; Pn edges. Bake in hot oven about 30 cols, riat.-s. fias. citron, cherries minutes or until pastry is browned, and silvered ulmnnds. Cream but- ler. siiiiar and iemon rind together unun rnnvict thoroughly. Add eats, one at a! , , , NT. L". lime, boating well alter each arldi I Include almond filled buttery su tinn. Sift flour wilh salt, baking gar cookies in your Christmas j assortment. Trvpare a rich sugar iru Titti ! cooky dough Cut into circles and u .k i , I r i.r 'spoon this filling on each: Com- h ., ""5 .. " I". 4 bine 1 cup very finely chopped al- utiles, I li li uvidii a mi iiimuiv ni- 'up. th-,e tail, cant miss, line 'muffin tins with flaky pa.lry. Beat 2 eqg yolks, add tablespoons KA( II sugar and maple syrup, and ' cup liht corn s.rup. Kohl in i 'i cup EACH chopped fresh dates land pecans. SMr in 'j teaspoon I vanilla and dash nt sail. I'our inlo 'shells and hake in moderate oven 1 about 44 minutes. Attraction Holiday Cake of 9-inch tube cake pan with heavy brown paper. Blend real i mayonnaise and buttermilk in j mixing bowl. Sift flour, sugar, salt land baking soda over mayon- naise mixture. Add orange rind and mix well, then stir in mincemeat mixture. Pour into lined tube cake pan. Bake in 325 degree F. (slow) oven 2 hours. Remove from pan. Cool on wire rack. Frost, then dec orate with candied cherries, peels or cinnamon candies, or as de sired. Note: This cake improves upon standing and will keep for weeks. Wrap in aluminum foil and refrig erate until ready to use. Coffee Part y Bread Stick Christmas Tree Separate bread sticks from one can refrigerated quick bread sticks. Make one continuous strand of bread sticks, joining ends and pinching securely. Place on a lightly greased baking sheet and make a Christmas tree by winding bread sticks from top to bottom to form tree. Save one small piece of dough to form base of tree. Brush dough with melted butter. Bake 10 to 12 min. at 4O0 degrees. Ice with confectioners' sugar icing and decorate with chopped nuts and green and red candied cherries. Serve while still warm. 4 to S servings. Note: Make certain that bread sticks arc pinched together se curely. If not, they will separate upon baking. . t 1. ..t H u Yntrn Grand Gitt powder and spices. Add to cream ed mixture. Pour batter over fruits and nuts and mix thoroughly. Line 2 loaf pans ( about 9x5x1 inches) or 1 (10-inch) tube pan with 2 thicknesses of greased brown pa per and one thickness of greased waxed paper. Tour in cake mix ture. Bake on low rack in 300-de-gree (slow) oven 2'i hours, with shallow pan of hot water on bot tom of oven. Remove from pan to cool, but leave paper on cake. When cool, wrap in cloth moisten ed with brandy to ripen. When ready to serve or to gift-wrap, coat with icing and decorate wilh whole almonds and slices of candied fruit. Icing: Blend Ingredients until smooth. Makes about 5 pounds of cake. DESSERT IDEAS Try these easy dessert ideas combining spicy mincemeat and sunny canned cling peaches. Fill peach cups with a scoop of mince meat and slip into a moderate oven about 20 minutes. Dab a creamy hard sauce on each warm cling. Kor a topsy-turvy treat, place mincemeat in a thin layer In bot tom of l-inrh-sqiiare pan. Arrange canned clin? peach slices orer mincemeat. Pour yellow cake bat ter over mixture and bake accord ing to cake recipe directions. Or make tender turnovers by spooning dab of mincemeat into cling , . . m"nA'- '' C"P "n.d' chr,rr,"-1 c.",p ,,ll!,r ,"d l,",.h "It. Add 1 tablespoon mr-lleil but- I" r margariM. 2 tablespoons "nt l teaspoon almond ex- tr- Mit together and place a teaspoonful on each circle of rookv dough. Kold over edges and pinch togeihrr. Bake in hot oen about 10 minutes.
