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
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W F . lmi
SUNNY S
f ^
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$
, 4-Lb Package
Scotch Buy
Bteckberry 32-oz.
Tinv Shrimp
(Special Purchase While Supplies Last)
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a s t ia a
S-ai Sunds» or Prs
Sand or l-o t Q om al
3.’ 109
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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
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Ice M ilk
Prices Effective W ed., Nov. 11 Thru Tues., Nov. 17
at all Portland area Safeways.
Assorted Flavors
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