COTTAGE GROVE SENTINEL MARCH 28, 2018 7A
Betty Kaiser's
Cook's Corner
E
aster is coming on
April 1. No fooling!
I laughed when I
saw the above quote on a church
bulletin board. “Wow. Easter is
early this year. So, my mind
started wandering down the
path of wondering why Easter
Sunday falls on a different day
and is often in a different month.
I looked it up and of course, the
explanations were complicated.
I chose the following because I
could understand it. It is from
the Roman Catholic church’s
Loyola Press:
“In the early days of our
Church (like today), there were
many different beliefs. The so-
ciety was agricultural and many
religions used the seasons to
celebrate special feasts. It was
important, in teaching about Je-
sus, to have people connect the
Gospel message to their daily
lives. Since Jesus' resurrection
was the beginning of a whole
new life and occurred so near
the spring feasts, it was deter-
mined that Easter would always
be calculated as the fi rst Sunday
after the fi rst full moon after the
didn’t set up and was tasteless.
It was too late for a do-over, I
took it, we ate some and threw
the rest away. Embarrassing?
Yes.
Following are two tried-and-
true recipes. My husband’s
grandmother and her sister
were great cooks. They owned
a German bakery in Milwaukee,
vernal equinox (that is, the fi rst
day of spring).”
Got it? Me too. Now we can
start thinking about what we’ll
be serving for Easter dinner.
Most of us don’t vary the entrée
and side dishes that we serve
on that day. Some families en-
joy baked ham, others eat prime
rib. Vegetarians might enjoy a
grilled vegetable platter with
Portobello mushrooms. Still
others may choose not to cook
and go out to dinner at a restau-
rant instead.
After a big meal, my fam-
ily looks forward to a nap and
then something special for des-
sert. Spring has sprung and our
tastes have lightened up but we
all crave a sugary treat. Our
tummies may be full from din-
ner but we all want to know—
what’s for dessert?
Now, take it from me. If
you’re having company, try
any new recipe before you have
company. Friends recently in-
vited us to dinner and I offered
to bring dessert. I tried a quick
lemon cheesecake. I still don’t
know where I went wrong but it
Wisconsin. Their maiden names
were “Butter.” (That’s the
truth.) Following is a Schaum
Torte recipe, one of their fam-
ily’s favorite desserts. Also, if
you want to feed cheese cake
to a crowd, try the Philadelphia
Mini-Cheesecake recipe. Deli-
cious. Enjoy!
MILWAUKEE SCHAUM TORTE
Torte shell:
6 egg whites
1 1/2 cups sugar
1 teaspoon cream of tartar
1 tablespoon vinegar
1 teaspoon vanilla or almond fl avoring.
EASTER MINI-CHEESECAKES
Kraft recipe
Preheat oven at 250° for one hour.
Butter a 9-inch spring form pan
In large mixing bowl, beat room temperature egg whites until
foamy. Add cream of tartar and vinegar. Beat on medium speed
until soft peaks form. Add sugar, 2 tablespoons at a time, beat-
ing on high speed until very stiff peaks form.
Pour into pan, place in oven and bake for one hour. Turn off
oven, leave door shut and let stay in the oven for another hour.
Remove from oven to cool.
1 cup graham cracker crumbs
¾ cup plus 2 Tablespoons sugar, divided
3 tablespoons butter, melted
3 packages cream cheese (8 ounces each), softened
1 teaspoon vanilla
3 eggs
1 cup plus 2 Tablespoons coconut
54 speckled chocolate eggs
Heat oven to 325° F.
Betty’s Pineapple fi lling:
½ cup sugar
3 tablespoons cornstarch’
3/4 cup pineapple juice
1 cup crushed pineapple, well drained
1 tablespoon butter
1 teaspoon lemon juice
Mix sugar and cornstarch in saucepan. Gradually stir in pine-
apple juice. Bring to boil, stirring constantly. Boil 1 min. Re-
move from heat, stir in butter and lemon juice. Cool thoroughly.
Whipped cream:
1 cup whipping cream
¼ cup powdered sugar, sifted
1 teaspoon vanilla
Mix graham crumbs, 2 tablespoons sugar and butter; press
into the bottoms of 18 paper lined muffi n cups.
Beat cream cheese, vanilla and remaining sugar with mixer
until smooth. Add eggs, one at a time, mixing on low speed
after each just until blended. Spoon onto crusts in pan.
Bake 25-30 minutes or until centers are almost set. Cool com-
pletely. Refrigerate for 2 hours.
Top each cheesecake with 1 tablespoon toasted coconut
shaped into a nest. Fill each nest with 3 speckled chocolate
eggs. Serves 18.
Beat cream until nearly stiff, gradually add sugar and vanilla,
beating until stiff.
To assemble:
Remove torte from pan. Spread fi lling across top and fi nish
with whipped cream. Slice and serve 10 lucky guests.
OPENING
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Poison Prevention RX
National Poison Prevention Month
MARCH 2018
Gov. Kate Brown has proclaimed March 20-26
Poison Prevention Week in Oregon.
In recognition of this important observance,
the Oregon Poison Center at Oregon Health &
Science University is sharing the following tips to
help keep you and your loved ones safe:
• Properly store and dispose of medicines and
household cleaners
◦
Keep medicines and cleaners out of reach
in high cabinets, or in cabinets with
properly installed child-resistant
latches.
◦
Thoroughly clean up after working around
the house, car or garden, and
carefully dispose of leftover cleaners,
sprays and kerosene right away.
◦
Contact your local pharmacist to
appropriately dispose of expired
medications.
• Opt for child-resistant packaging
◦
When purchasing medicines and
household cleaning products, choose
options with child-resistant caps.
◦
It is important to remember that child-
resistant does not mean childproof.
Therefore, proper storage of
medicine and household cleaners is
imperative.
• Keep marijuana products out of sight
◦
All marijuana products, medicinal or
recreational, should be locked up
and kept away from children. This is
especially important with marijuana
edibles because they are easily
mistaken for regular baked goods or
candy.
◦
Educate your family about various
marijuana products, even if you do
not use them. A friend or neighbor
may inadvertently leave their
belongings within a child’s reach.
• Contact the Oregon Poison Center
◦
If you believe you, or a loved one,
may have come in contact with a
poisonous substance, immediately
contact the Oregon Poison Center at
1-800-222-1222.
“Accidental poisonings and medicine mishaps
can happen to anyone, anywhere, and at any
time. The good news is that many of these
instances are preventable by simply taking a
few extra precautions to protect your friends and
family members from unnecessary exposure,”
said Fiorella Carhuaz, public educator, Oregon
Poison Center at OHSU.
In addition to these tips, the Oregon Poison Center
will release a series of free online resources
throughout Poison Prevention Week to help further
educate community members about medicine
safety for children, teens and adults; household
safety; and the benefi ts of utilizing national poison
center services. The Tom Sargent Safety Center
at OHSU Doernbecher Children’s Hospital also
will display poison prevention information during
the week. For additional information about Poison
Prevention Week events and resources, please
visit www.oregonpoison.org.
National Poison Prevention Week, established in
1961 by the United States Congress, is dedicated
to raising awareness about poisoning in the U.S,
and highlighting specifi c ways to prevent it.
Th is message
sponsored by:
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