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About Eugene register-guard. (Eugene, Or.) 1930-1983 | View Entire Issue (June 7, 1962)
Ice Cream Takes to Fancy Ways for Summertime j r) 7i ivP i Vrlr U" , " t :m tijyyk Hiu l i IN : ; , - French Flavor: Sundae Tarts, Petits Fours, Cake Squares, Strawberry Tarts v. ''Ci V JCiTV-r, SECTION C . . , , THURStA.V,.3VJTSlBli7,-AOOa 1' t XJ? . T1 . tf: ll ii With your prettiest mold and decorative cutters, you can create delicate pastel ice cream confections for June Dairy Month. For glamour's sake, dress up each frozen dainty: flute with a wreath of whipped cream, dust with snowy coconut or top with brilliant jellies. But spark each with your personal dash of whimsy. You can give ice cream a foreign flair, too. Shape it as an elegant French pastry: fill a crisp pastry tart with its frosty goodness, glaze it with ripe fruits, lace it with delectable syrups and sauces, or tuck nuts and candied fruit mix within. Chocolate Sundae Tarts (12 servings) 12 muffin cups, 2-inch Preheated 425 oven V cup (Vi stick) butter cup sifted flour 2 tablcsspoons sugar 2 tablespoons cocoa 2 tablespoons milk 2 tablespoons finely chopped nuts quarts vanilla ice cream, Chocolate sauce In a mixing bowl cream butter. Sift together flour, sugar and cocoa. Blend half of dry ingredients with butter; stir in milk. Add remaining dry ingredients and nuts; mix well. Chill until stiff. Roll out on lightly floured board to ft-inch thickness; cut with 3-inch star-shaped cooky cutters. Place cookies on backs of muffin cups pressing points of stars against sides of cups to form tart shells; bake 68 minutes. Cool 10 minutes; remove to cooling racks. When completely cool, fill shells with scoops of vanilla ice cream; serve with chocolate sauce. Surprise Cake Squares (1216 servings) Shallow pan, 8xllx2-inch 1 quart chocolate, OR coffee Ice cream 1 quart vanilla ire cream cup finely crushed chocolate honeycomb, OR molasses chips Vi cup whipping cream 2 tablespoons sugar Line bottom and sides of pan with aluminum foil allowing foil to extend over edges. Fill with alternate scoops of chocolate or coffee ice cream and vanilla ice cream. Press ice cream firmly into pan with back of spoon. Spread Vt cup crushed honeycomb chips over Ice cream, reserving Vt cup. Cover and freeze firm. Whip cream until stiff, gradually adding sugar. To serve lift ice cream out of pan; cut into rectangles. Spread tops with sweetened whipped cream and sprinkle with reserved crushed candy. Place in freezer to firm. Strawberry-Vanilla Petits Fours (8-10 servings) Shallow pan, 8xll-inch 1 pint strawberry ice cream, softened 1 pint vanilla ice cream, softened 3 tablespoons red raspberry jam 5 teaspoons slivered almonds Line bottom and sides of pan with aluminum foil allowing foil to extend over edges. Fill with alternate scoops of straw berry and vanilla ice creams. Press ice cream firmly into pan with back of spoon; cover and freeze firm. To serve lift ice cream out of pan; cut out petits fours using fancy cooky cutters. Carefully lift petits fours off aluminum foil; place in souffle' cups. Frost each petits fours with raspberry jam; top with slivered almonds. Place in freezer until firm. Tangy Orange Sauce (Yield 5 cups) 2 tablespoons cornstarch M cup sugar Va teaspoon salt 2 cups orange juice ' 2 teaspoons grated orange rind V4 cup (V4 stick) butter 2 cups orange sections in mt MMcTn emhin cornstarch, tuaar and salt. Gradually Blr In orange ulce; add orange rind and coofe, aMrrvng constantly, until thickened. Remove from heat; add butter to hot mixture. Stir occasionally as butter melts. Mix in orange sec tions; chill. Serve over ice cream filled cream puffs or as a sauce for vanilla ice cream or orange sherbet. tit- if v iiiii Italian Style Ice Cream: Cream Puffs and Spumone Mold Add more healthful poly -unsaturates to your diet. ..without adding extra calories! NEW! GOLD-N-SWEET BRAND safflower products Glazed Strawberry Tarts (8 tarts) 6 Tart pans, 3?i-inch Preheated 450 oven Tart Shells: 1 cup biscuit mix V cup (to stick) butter, softened 3 tablespoons boiling water Filling: 1 pint vanilla ice cream 4 teaspoons water 4 teaspoons cornstarch 'a cup sugar 3 cup sliced strawberries 'i cup water lVi cups sliced strawberries Put biscuit mix and butter into mixing bowl; pour boiling wa ter over butter. Stir with fork until dough forms soft ball and cleans bowl. Divide dough into 6 parts; pat evenly over sides and bottom of tart pans. Bake 810 minutes; cooL Fill tart shells with ice cream; cover and freeze firm. Meanwhile blend together 4 teaspoons water, cornstarch and sugar. In a saucepan combine 'a cup strawberries, 'a cup water and cornstarch mixture: heat, stirring constantly, until mixture 2 teaspoons grated orange rind 2 teaspoons grated lemond rind 2 quarts vanilla ice cream 5 cups Tangy Orange Sauce Prepare cream puffs according to package directions adding orange and lemon rinds to batter. Spoon dough onto baking sheets; bake 30-35 minutes. Cut a slit to allow steam to escape; remove to cooling racks. When completely cool, cut off tops and remove any filaments of soft dough. Just before serving fill each puff with scoops of vanilla ice cream and top with Tangy Orange Sauce f Spumone Mold (12-16 servings) Mold, 2 quart 1 quart chocolate ice cream, softened 1 cup (8-oz. jar) mixed candied fruit Vi cup finely chopped nuts 1 quart strawberry ice cream, softened ',i cup whipping cream 2 tablespoons sugar In a mixing bowl combine chocolate ice cream, candied fruit and nuts; beat until well blended. Pour half of mixture into mold; place in freezer until ice cream begins to firm. Keep re mainder chilled in refrigerator. Spoon strawberry ice cream on Vou hear so much these days about the health advantages of poly-unsaturated fats. Many doctors as well as the American Heart Association believe that meals should include foods high in poly-unsaturates to help "balance off' the saturated fats so prevalent in our diets. Safflower oil is nature's richest source of essential poly-unsaturates, higher by far than even corn oil. Every drop of liquid oil in Gold-N-Sweet Safflower Margarine, Salad Oil and Shortening is pure safflower oil . . . so delicately flavored, so good for you. So, if you are concerned about saturated fats in your family's diet, consider using modern Gold-N-Swect Safflower foods . . . highest in poly-unsaturates. iff lower olaS VALUABLE BOOKLET: 32-PAOC "POCKET-QUIDl TO POLY-UNSATURATES" txplalns about food fata, hat food ehartt, and manua high In poly-untaturata.Sand 10 In coin to covar handling and mailing cottt dlroct to: VEGETABLE OIL PRODUCTS COMPANY INC, SOX 741, WILMINGTON, CALIFORNIA cUlKTOrtU Il8nilTB gold-n-sweet sail lower , shortening thickens. Chill. When ready to serve remove tarts from freezer; j tnp 0f chocolate mixture in mold; pack down lightly with bark j . arrange strawberries over ice cream in sneiu. Keiurn to ireczer nt ,n0on. Too with remaining chocolate mixture; cover ana ireczc for a few minutes to chill strawberries. Spread glaze over straw berries; remove from pans and serve immediately. Party Cream Puffs (12 servings) Baking sheets Preheated 425 oven 1 81i -ounce package cream puff mix of spoon. Top with remaining chocolate mixture firm. When ready to serve, run knife around sides of mold to loosen ice cream; invert on chilled serving plate. Cover bottom of mold with hot, damp towel: shake mold to remove ice cream. Return to freezer to firm. Whip tmim until stiff, gradually blending in sugar. Top mold with swirl of sweetened whipped cream; pipe remainini cream around base of mold. ' a . I - , nTT Si MM m - - - I t wm -: .
