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Statesman, Salem, Ore, Fri, Jan. 20, 1956 (Sec III) 1
Handsome Looks Set
Mood for Desserts
By MAXINE BUREX '
Statesman Woman's Editor
Good looks it important in desserts always, not because the
appetite for sweeta needs to be whetted, but handsomeness in
food just adds to the pleasures of eating.
oiten a pretty dessert even one In the party class, isn't any .
harder to prepare or more expensive than the
less attractive one. The prettiness merely
makes it more (un to prepare and to eat
Now take our picture pies for instance,
about the prettiest little desserts one can
imagine, but not too much extra effort goes
into them. The filling is simpler to perfect than
cream or custard piebut they are so very
good to look at. Making individual servings is
the only part that takes more time.
The filling is really a modern adaptation of
good old pecan pie. Pineapple tidbits cut the
intense sweetness, and their flavor blends with
the pecans, brown sugar and light corji syrup in a delightful
PNEAPPLE PECAN TARTS
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1V4 cups recipe for basic
pastry
V cup butter or margarine
1 cup brown sugar (packed)
2 tablespoons flour
i teaspoon salt
3 eggs
cup light corn syrup
1 cup pecan halves
1 can (No. 2) pineapple
1 tidbits (drained)
whipped cream
Divide pastry into several small balls for easier handling. Roll
and cut into rounds a little larger than tart pans or muffin cups
to be used. Fit pastry into tart pans and flute edges if plain pans
are used. Bake in hot oven (450 degrees) 9 to 8 minutes. Re
. move. Reduce oven heat to moderate (350 degrees).
Soften butter and mix in brown sugar, flour and salt. Beat in
moderate oven 35 to 45 minutes, until firm. Cool.
Remove carefully from tart pans. Top each with a puff of
Whipped cream. Makes 8 to 12 tarts, depending on size.
Baking the tart shells several minutes before the filling goes
in helps to avoid a soggy bottom crust; also makes it easier to
remove from tart pans. '
Here is a delectable confection that looks regal on a party din
ner table, a gala buffet board. Your friends and family will
recognize a royal dessert when they see one.
As Ha title indicates, coffee is the main ingredient. There's
coffee combined with gelatine to make the molded filling, finely
ground coffee and sugar sprinkled on the top as a lovely last
touch. Coffee in the cup, should accompany a Coffee Coronet.
It's Just a case of bluebloods complementing each other.
. There's also suave chocolate present, a sprinkling of pecans,
a touch of rum flavoring, a dash of whipped cream. A wreath "
of lady fingers forms the "coronet" more lady fingers hide in
the center.
COFFEE CORONET
2 envelopes tmflavored 1 cup broken pecans
gelatine . . , 2 doz. lady fingers (about)
Vi cup strong cold coffee Vi pkg. (3-oz.) semi sweet
IVi cups strong not coffee J chocolate pieces, melted
1 cup sugar 2 cups heavy cream
- - 1 tablespoon rum flavoring , .
Sprinkle gelatine on cold coffee. Add hot coffee, sugar, and stir
until sugar and gelatine dissolve. Chill until consistency of un
beaten egg white. Meanwhile split 9 or 10 lady fingers and dip
one end of each in melted chocolate. Whip chilled gelatine mix
ture until light and fluffy. Whip cream and fold In with pecans
and rum flavoring. Spoon into spring form pan to a depth of
bout Vi inch. Stand chocolate tipped lady fingers upright
around edge of pan, chocolate tips upmost. Add about V4 gela
tine mixture and layer with plain split lady fingers. Add another
third of gelatine mixture, another layer of split lady fingers
and a top layer of gelatine. Chill until firm. Remove from pan.
Just, before serving, sprinkle, with a mixture tf 3 teaspoons su
gar and 1 teaspoon very finely ground coffee. Garnish with ad
ditional whipped cream and sugar-coffee mixture. Makes 12
servings.
Crispy Cookies For Youngsters
Cookies, though some may be
fed up with rich ones after the
holidays, are still a must in school
lunches and for after school nib
bling. Here la an Inexpensive, not
rich one that will add iifterest to
your file of recipes:.;, . .
PEANUT BUTTER CRISPS
4 cups corn flakes '
1 cup butter or margarine
Vi cup peanut butter
Vi cup granulated sugar
Vi cup brown sugar
1 egg
1 teaspoon vanilla
1V4 cups sifted flour .
' Shelled whole peanuts
Crush Corn Flakes into fine
crumbs. Blend butter and peanut
butter; blend in sugars. Add egg
and vanilla and beat well. Stir
in flour, mixing thoroughly. Shape
dough into small balls; roll in
Corn Flakes crumbs. Place on
greased baking sheets. Press one
half peanut into each ball. Bake
in moderate oven (350) about 15
minutes.
Yield: About 4 dozen cookies, 2
inches in diameter.
Wintertime Desseris Should Look Preiiy . . .
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These Pineapple Pecan Tarts are so pretty, the appetite is half satisfied before over
teeth art set into the crunch shell and creamy filling. The recipe is adapted from an old
favorite pecan caramel pie, modernized with pineapple tidbits.- . ,
Pumpkin Pie Has Crust of Corn Flakes
.Sometimes we think that
DumDkin Die should be aerved
only on Thanksgiving or at the
most extended to the holidays.
But actually its an excellent des
sert all year. There are a number
of modified pumpkin pies that
give extra interest too. Here, for
instance that ia made with chiffon-style,
and with a corn flake
crust similar to the well loved
graham cracker crust.
This pumpkin filling takes
gelatine and eggs for its "chif
fon." The corn flakes crust is
chilled rather than baked. And
the filling is the richest, lightest
chiffon ever you tasted.
PUMPKIN CHIFFON PIE WITH
CORN FLAKE CRUST
3 cups corn flakes
2 tablespoons sugar
Vi cup butter or margarine
- 1 tablespoon unflavored gela
tine 2 tablespoons cold water
IVi cups cooked pumpkin
i tup brown sugar
V teaspoon salt
2 teaspoons cinnamon
Vi teaspoon ginger
; Vi teaspoon allspice
Mi cup milk
: 3 eggs, separated
, Va cup granulated sugar
Vi cup whipping cream
I tablespoon grated orange
rind N
Crush corn flakes into fine
crumbs. Blend butter and granu
lated sugar; add corn flake
crumbs, mixing thoroughly. Press
evenly and firmly around sides
and bottom of . 9-inch pie pan.
Chill.
Soften gelatine in water. Com
bine pumpkin, brown sugar, salt,
spices and milk. Cook over low
heat, stirring frequently, until
mixture boils. Combine with
slightly beaten egg'yolks. Cook
over low heat, stirring constantly,
until thickened, about 2 minutes.
Remove from heat; stir in soft
ened gelatin. Chill until mixture
begins to set. Beat egg whites
until stiff but not dry; add granu
lated sugar gradually ana con
tinue beating until whites stand
in peaks. Whip cream until atiff;
fold into pumpkin mixture to
gether with egg whites and grat
ed orange rind. Spread lightly in
corn flakes crumb crust and chill
until set. Serve with additional
whipped cream, if desired.
Yield: 1 9-inchpie.
Pretty Cherries
In Apple Roll
1 1-pound 4-ounce package
Devil's Food cake mix
V4 cup chopped maraschino
i therries, drained (about -
15 cherries)
"1 cup heavy cream, whipped
1 J-ounce package cream
cheese softened
' 2 tablespoons confectioners'
sugar
Prepare cake mix according to
package directions. Add cherries
and mix well Pour into greased
and blend. Cut out cone-shaped
piece from center of cup cakes;
fill cup cakes with cream mix
ture. Top with cut-out cone,
and floured 2Vi-inch cup cake
pans. Bake in moderate oven
(350) about 25 minutes, or un
til cakes test done. CooL Makes
about 18 cup cakes.
Combine remaining ingredients
FAMILY WASH
Lukewarm water may remove
the sand from spinach better
than cold water.
ENTHUSIASTIC
If you've found you save money
and marketing steps by planning
your menus for a week or several
days in advance, try doing so
when you're hungry so your ap
petite win help you.
Stuffed Prunes
In Nut Salad s
Prunes are good so many ways
in salads. One of the tastiest is
our Stuffed Prune Salad. Pit
plump cooked prunes and fill
with a flavorful mixture of
chopped walnuts, celery and
minced green onion. Keep this
prune idea handy to use for a
garnish to a meat platter. It's
pretty and a very easy one to fix.
STUFFED PRUNE SALAD
' 18 cooked prunes
Vi cup chopped walnuts
Vi cup chopped celery
1 teaspoon minced
green onion
Mayonnaise
Lettuce
Slit each prune down one side
and remove pit, leaving prune
whole. Combine walnuts, celery
and onion with enough mayon
naise to moisten, stuli prunes
with celery mixture and arrange
on lettuce-garnished salad plates.
Makes 4 servings. '
Fruit, Nuts in
Winter Salad
Look to canned fruits for the
makings of interesting salads now
during the winter months. This
colorful salad would add a nice
touch to any menu. Fill canned
apricot halves with a mixture of
celery, almonds and contrasty ripe
olives dressed with mayonnaise,
rrange individual servings on crisp
greens and garnish with additional
whole ripe olives.
. GOLDEN WEST SALAD
16 canned apricot halves
Vi cub ripe olives
Vi cup diced celery
Vi cup chopped roasted almonds
Vi cup mayonnaise
Lettuce for garnish
Drain apricots. Slice olives.
Combine olives, celery, almonds
and mayonnaise. Fill apricots with
olive mixture. Allow 4 halves per
serving and arrange on lettuce
garnished salad plates. Serves 4.
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er with section which has the
spout Place over heat and when
water reaches boiling point, re
more from heat and turn entire
pot right side up. When water
has dripped through, coffee is
ready to serve.. Use same pro
portions of coffee and water as
above. Demi-tasse coffee may be
sugared to taste, but cream is
never used.
Fruit Cocktail
Molds in Dessert
Canned fruit cocktail and canned
tangerines are delicious molded
together in strawberry gelatine.
Use the fruit syrups for liquid and
add H teaspoon cinnamon. Serve
for dessert with a whipped cream
topping
Again we offer dessert that is an eye-catcher but one whose good looks do not
make it less flavorful. Coffee Coronet. is a handsome dessert mad from gelatine, flavored
with strong coffee, nuts, and cream, molded' in lady-fingers.
Demi-tasse Coffee
AddsGraciousness
To Entertaining
Serving black coffee in the liv
ing room after the meal, or with
dessert, is an old custom few
Americans now follow. But it Is
a graceful one, for to linger over
the coffee cup after dinner, it to
prolong its pleasures. Try demi
tasse coffee especially if you
have the small cups in which to
serve it
Demi-tasse coffee may be made
with regular American roast cof
fee, using either the drip or
vacuum method. Do not use a
percolator. To prepare demi
tasse coffee this way use: 6 table
spoons coffee and IVi measuring
cups water. This makes four 3
oz. demi-tasse servings.
However, the best kind of
demi-tasse coffee is prepared in
an Italian coffee pot called a
"Macchinetta." The coffee pots
come in different sizes and are
inexpensive. They are generally
available in fine housewares
shops and in specialty shops.
It is best to use a fine grind
coffee of Ialian or French dark
roast To use a "Macchinetta",
remove top reservoir and put
measured water in it Place cof
fee in eenter coffee basket, and
insert ever water reservoir. Cov-
The Different
Hot Cereal I .
MORI NOURISHING I
WHIATIIRI COOKS INSTANTLY I
Now better than ever! Made with famoua Idaho Baart
Wheat Givei you all the B-vitaminj, plus protein
and iron! For rich flavor, whole wheat nourishment.
mifanf cooking, look for the new red and white
package, at your grocery atort) today!
CARNATION INSTANT WIIIAT
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