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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Nov. 12, 1981)
Portland Observer, November 12, 1981 Page 7 Gingerbread warms drizzly day A teaspoon of «magar in the dishwater will help rid china of a fishy small. W hat could be more com forting on these c h illy days than ginger- b re a d -rw a rm fro m the oven? Gingerbread Cake is drizzled with a sauce and a twist o f lemon for a spe cial touch o f love. Traditio n al gingerbread ingredi ents combine with maple flavored syrup for a delicious dessert with a unique taste. Convenient maple fla vored syrup proves it is more than a b reakfast syrup. It ¡ends ju st the right sweetness and adds a touch o f m aple fla v o rin g that makes this cake different. The fine textu re is due to the method o f mixing where the shor tening and sugar are beaten u n til light and fluffy before the rest o f the ingredients are added. This method o f mixing allows more air to be in c o rp o ra ted , producing a lig h t, velvety gingerbread. Chase away those chilly-day blues with a square o f Gingerbread Cake topped with sauce! I t ’s sure to turn all thoughts to Spring. G1NGERBREA D CA K E Gingerbread: APRICOT PUDDING WITH RUM SAUCE Apricots brighten w inter meals Oive meals a lift with something made with apricots— the sweet/tart taste is just right for picking up your late fall menus. M ake the pudding cake w ith rum sauce one evening and surprise your family with these upside-down apricot muffins for a leisurely Sunday brunch. Enjoy! A P R IC O T P U D D IN G C A K E W IT H R U M S A U C E 1 cup dried apricots, snipped 2 tablespoons butter 2 cups boiling water I c«g I '/i cups brown sugar I A cups flour A cup granulated sugar A teaspoon salt '/ j teaspoon baking soda I cup chopped walnuts or pecans 1/1 cup Bacardi dark rum In a 9-inch baking pan, combine apricots, butter and 1 cup o f the boiling water. C o o l, then add egg and A cup o f brown sugar. Beat. In a mixing bowl, combine flour, gran ulated sugar, salt, baking soda and nuts. Add to apricot m ixture. Beat until smooth and spread evenly in baking pan. S p rin kle rem aining brown sugar over the batter. Pour A cup vegetable shortening A cup firmly packed brown sugar 2 eggs A cup maple flavored syrup A cup light molasses 2% cups all-purpose flour 1 */i teaspoons baking powder I teaspoon cinnamon 1 teaspoon ginger A teaspoon salt '/ j teaspoon soda A cup boiling water Sauce: 1 tablespoon cornstarch 1 cup maple flavored syrup 1 teaspoon grated lemon peel 1 teaspoon lemon juice Ona of the first lamps was a wick dipped in grease. The holder was made of stone. Save money on your insurance. A uto • Life • Fire Com m ercial .Truck Heat oven to 325 °F. For ginger bread, beat together shortening and sugar u n til lig h t and f lu ff y . A dd eggs, syrup and molasses; mix well. C om bine d ry ingredients; add to syrup mixture alternately with boil ing water, beating after each addi tio n . P o u r in to greased 9-inch square pan. Bake at 325°F. about 40 minutes or until wooden pick insert ed in center comes out clean. For sauce, com bine cornstarch, syrup, lemon peel and lemon juice in small saucepan. B ring to a full ro llin g bo il over m edium heat, stirring constantly until m ixture is thickened and clear. C o ol slightly before serving over gingerbread cake. G arnish w ith thin twists o f lemon slices, i f desired. M akes 9- inch-square cake. M o n th ly Payments Rita H. Jenkins Soto* Reareeenteuve 3714 N. Williams Portland. O regon 97227 IS03I 24> 29SS '»mets GINGERBREAD CAKE New World Irte Insurance Co Mercer Island WA remaining boiling water and rum or top. Bake at 375 °F . fo r about 3! minutes. Serve w arm , topped w itl whipped cream. Serves 8. U P S ID E -D O W N A P R IC O T M U F F IN S 1 cups presifted flour A cup granulated sugar 3 teaspoons baking powder A teaspoon salt A cup melted shortening 2 eggs I cup milk *■4 cup melted butter or margarine !4 cup brown sugar 12 cooked apricot halves Preheat oven to 375 °F . Grease m u ffin cups (12 m u ffin size). Into m ixing bowl sift together flo u r, granulated sugar, baking powder and salt. Add shortening, eggs and m ilk. Beat u n til sm ooth. In small bowl blend butter or margarine with brown sugar. T u rn m ix tu re into m uffin cups. Place apricot half, cup side up, in b ottom o f each cup. Spoon batter into cups, filling them two-thirds fu ll. Bake in preheated oven fo r 25 m inutes. C o o l Tor 5 m inutes, then turn upside down onto rack. Makes 12 muffins. Ovenjoy Bread Lucerne Yogurt T O W N HOUSE Soups Cream Of Chicken or Mushroom jaSSoon k «OUP A L LONG SPAGHETTI 10J-« b .C m ToanHouee :er  P R E S E R V E S W F . lmi SUNNY S f ^ WVSZL— 99 $ , 4-Lb Package Scotch Buy Bteckberry 32-oz. Tinv Shrimp (Special Purchase While Supplies Last) | a s t ia a S-ai Sunds» or Prs Sand or l-o t Q om al 3.’ 109 4.’ 1 SAFEWAY COUPON Coupon Good 11/11/11 Thru. 11/17/81 Lucerne AA Lucerne Farm Fresh Eggs LM1 Dozen With Coupon | Fresh Toothpaste 25* Oft Label 6 4-oz Tube BLUE BONNET irgurine Made With Pure Vegetable Oils ffgples, Oranges Grapefruit M b . Pk». Limit 2 2 S1 YUBAN Extra Fancy. Oregon Grown Apples Texas Grown. Tangy Grapefruit Fancy. Sweet. Seedless Oranges Lb. Coffee Assorted Grinds Your Choice M b . C m < lb. <SUPER SAVER LUCERNE Ice M ilk Prices Effective W ed., Nov. 11 Thru Tues., Nov. 17 at all Portland area Safeways. Assorted Flavors Nell C o N m S A FEW A Y SALES LIMITED TO RETAIL QUANTITIES ONLY. b 1
