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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Dec. 15, 1982)
Portland Observer, December 15, 1982 Section III Page 5 FOOD SECTION > ♦ C om e H om e T o HERITAGE HOLIDAYS Bustling city or calm countryside — wherever you live—holidays are a time for remembering. Always, there is the haunting aroma of Christmas baking recalled from years past. Even as we welcome quick-and-easy recipes of the Eighties, there are those nostalgic ones who yearn for some semblance of made-from-scratch favorites. Welcome, then, a balance of contemporary des serts and classic desserts that have survived the decades. SWEET CHOCOLATE WALNUT CAKE (Not Shown) 1 package (4 oz.) sweet cooking chocolate 2-3/4 i 1/4 cups sifted cake flour 2 teaspoons double-acting baking powder 1/2 teaspoon salt 1 cup butter or margarine 1-2/3 cup* granulated sugar 4 aggs yofks 1 teaspoon vanilla 1 cup milk 1 cup finely chopped walnuts 4 egg whites 1/2 cup butter or margarine 1 cup firmly packs ked brown sugar 1-1/3 cups (about) flaked coconut* 1/3 cup light cream or half and half Melt chocolate in saucepan over very low heat, s tirrin g constantly; then cool S ift flo ur w ith baking powder and salt. Cream 1 cup butter “ radually ‘ illy ‘ beat in granulated sugar and c o n G tinue beating u n til ligh t and flu ffy Add egg olks, one at a tim e, beating ilend in chocolate and vanilla Add flour mix ture alternately with m ilk, beginning and ending w ith flour mixture. Fold In nuts Beat egg whites until s tiff but not dry; fold into batter Pour into well-greased and floured 13x9-tnch pan Bake at 350* f for about ■ ------ " minutes, ' 50 to 55 or until cake tester inserted Into center com es out clean Cool In pan 15 m inutes Remove from pan and finish cooling on rack & «• ► ♦ ♦ <• ♦ ♦ > ♦ > ♦ *► Meanwhile, melt 1/2 cup butter In saucepan Stir in brown sugar, coconut and cream Mix well and let stand 5 m inutes Spread on cake; then place cake in preheated broiler and broil until bubbly and lightly browned COCONUT MACAROONS (Not Shown) 1-1/3 cups (about) flaked coconut 1/3 cup sugar 2 tablespoons all purpose flour 1/8 teaspoon sail 2 egg whites 1/2 teaspoon almond extract Combine coconut, sugar, flour and salt In m ix ing bowl. Stir in egg whites and almond extract; m ix well Drop from teaspoon onto lig h tly greased baking sheets Garnish with candied cherry halves, if desired Bake at 325* for 20 to 25 minutes, or until edges of cookies are golden brown. Remove from baking sheets Immediate ly. Makes about 1-1/2 dozen DOUBLE-DECK Lett Io right: Pineapple-Coconut Drops (Top); Snowball Cake (Canter); Chocolate Ang »1 Pia and Coconut Lace Wafers. CHOCOLATE ANGEL PIE 2 packages (4 o i aach) sweat cooking chocolate 1/4 cup water 2 envelope* whipped topping mix 1 baked U nch Quick Coconut Crust, cooled PINEAPPLE- COCONUT DROPS 1-3/4 cup* unsifted all purpose flour cling t baking powder 1 teaspoon double acting 1 teaspoon salt 1/3 cup * I butter __________ or margarine 2/3 cup firmly packed brown sugar 1/3 cup granulated sugar 1 9QQ 1 can (S-1/4 o i l crushed pineapple In syrup, drained 1/2 teaspoon baking soda 1/3 cup chopped walnuts 1-1/3 cups /about) flaked coconut Mix flour with baking powder and sal,. Cream butter Gradually beat in sugars and continue beating until ligh t and fluffy Add egg and beat well Combine » pinea pirfeapple and soda; add to egg m ixture (Mixture may appear cu rd le d ) Stir in walnuts and coconut, blend in flour m ixture Drop from teaspoon onto greased baking sheets Garnish with halved m araschino cher ries, if desired Bake at 350’ for 15 minutes, or u n til lig h tly browned Makes about 5 dozen cookieg * COCONUT LACE WAFERS 1/2 cup unsifted cake flour 1/4 teaspoon double-acting baking powder 1/8 teaspoon baking soda 1/4 cup sugar 1/4 cup Hgnt molasses 1/4 cup butter or margarine 2/3 cup flaked coconut 2 squares semi-sweet chocolate, melted » / r Heat chocolate w ith w ater in saucepan over low heat, stirring until chocolate is melted Cool until thickened Prepare whipped topping mix itedcnc as directed on package; —— blend in ------ melted choco late Spoon Into Quick Coconut Crust and chill a! least 2 hours. Garnish with additional whip ped topping and chocolate curls, if desired. Quick Coconut Cruel. Combine 1/4 cup butter or margarine, melted, and 2 cups flaked coco- nut Evenly press into an ungreased 9-inch pie ------- for 20 — lo 35 minutes, or until pan. Bake at 300’ golden brown. Cool. SNOWBALL CAKE Mix flour with baking powder and soda Com bine sugar, molasses and butter in saucepan. Bring to a full boil and cook 1 minute Remove from hea, Add flour mixture and coconut; mix well. Drop by half teaspoonfuls onto ligh tly greased baking sheet (Bake only about 9 wafers a, a tim e for ease in handling ) i Bake Ba at 350* for 5 to 8 minutes Cool slightly; then remove care fully from baking sheet, using a thin spatula If wafers afei harden on pan. return ,o oven for a few minutes Drizzle melted chocolate over cookies Makes about 2-1/2 dozen cookies Note: Baked cookies may be removed carefully from baking sheet and rolled quickly while still warm over r handle of wooden spoon Cool and na fill with whipped topping. -'V.i ♦ > ♦ > ♦ > 1 package (2-layar size, chocolate cake mix or podding Included caka mix 1/2 cup raspberry Jam* 1 container (8 ox.) frozen whipped lopping, thawed 1-1/3 cups (aboul) flaked coconut •Or use orange marmalade, or apricot or cherry preserve« Prepare cake mix as directed on package, bak ing In three 8-lnch layer pans at 350* for about 30 minutes Trim 1/2-lnch ring from outer edge of 2 of the layers Assemble cake, spreading am between layers and placing the trimmed ayers o r bottom and top, with the full layer In the middle. Frost with whipped topping, round ing edges to resemble the shape of a ball. Sprin kle w ith coconut. Store In refrigerator. V< BROWNIES (Not Shown) 2/3 cup unsifted all-purpose Hour 1/2 teaspoon double-acting baking powder 1/4 teaspoon salt 1 cup sugar 2 eggs, well beaten 1/3 cup butter or shortening, melted 1/3 cup flaked coconut 1/2 teaspoon almond extract •1/2 squares unsweetened chocolate, melted Mix flour with baking powder and salt Gradual ly add sugar to eggs, beating thoroughly Blend in butter Add flour m ixture and mix well Pour 1/2 cup of batter Into a small bowl, stir in coco nut and alm ond e xtra ct Add ch oco la te to re m alnlng batter and spread evenly in greased 8-lnch square pan Drop coconut batter by tea sp oo nfu ls over ch oco la te batter In pan; then spread carefully to form a thin even layer Bake a, 350* for 30 to 35 minutes, or until lightly browned Cool in pan on rack. Cut in bars or squares Makes about 20. <• * • ♦ ♦
