Portland Observer, December 15, 1982 Section III Page 5
FOOD SECTION
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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
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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
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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.
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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.
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