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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (April 28, 1957)
Springtime is more than a season of the year . . . it's a gay state of mind! Now all Nature awakes and offers us her first fruits. Use some of them in these dessert recipes specially created for your eager enjoyment. Cherry Cobbler Set out a 1-qt. casserole or baking dish. Drain 2 No. 2 cam red, tart pitted cherries (about 4 cups, drained) Put one half of the cherries into the cas serole and sprinkle with one half of a mixture of 34 tup togor 2 tablespoons flour 1 teaspoon grated lemon peel (grated through colored part only; white part li bitter) Vi teaspoon cinnamon Drizzle over cherries one half of 1 tablespoon lemon ulce Dot with Butter or margarine Add remaining cherries to casserole and top with remaining sugar mixture. Driz zle with remaining lemon juice and dot with more butter or margarine. Bake at 350"F 20 min. Meanwhile, prepare dough for Baking-powder biscuits (Use your favorite recipe or a mix, add ing 1 tablespoon sugar to the dry Ingredients.) Roll dough into a rectangle about in. thick; brush with Melted butter Roll dough up like a jelly roll and cut into Vt-in. crosswise slices. Set aside. At end of 20 min., remove casserole from oven; set temperature control of oven at 450F. Arrange biscuit-roll slices on top of cherries. Return casserole to oven. Bake 10 to 15 min. longer, or until bis cuits are lightly browned. Serve warm with cream. 6 servings CAKE CONTEST FAMILY WEEKLY announces a new CASH CONTEST for your best original cake recipes (created, by J you or' your family). We will test and adjust entries, revise them to our editorial Style, and pay $10 for each one we publish. All recipes become the property of FAMILY WEEKLY. In case of duplicates, first person to submit recipe will be the i winner. Send your original recipes NOW to Melanie De Proft. co : Family Weekly Cookbook, 1 53 N. Michigan Ave., Chicago I , III. Put name and address on each entry! ' JjS; " ..." "lBH T-ivX. . - ' ' - "..a : - j.- .... . V V J -v.:;! To make the pretty, flowerlike topping shown in the color photo, drink choco late sauce in concentric circles over the bowl of tapioca cream. Then, at equal intervals, draw the tip of a knife care fully through all the circles, from the outside ring to the center. Set out a 2-qt. saucepan. Set out 'i cup sugar Measure and set aside Vl cup frozen oronge-ulce concen trate, thawed Beat until frothy 2 egg whites Gradually add only one half of the sugar (Vi cup), beating until rounded peaks are formed. Set aside. Put into the saucepan 2 egg yolks, slightly beaten Orange Tapioca Cream Add gradually, stirring in 2 7 cups milk Add, stirring well, the remaining Y cup of sugar and Vl p quick-cooking tapioca i4 teaspoon salt Set over medium heat and bring mixture to a full boil (about 5 to 8 min.) , stirring constantly. Do not overcook. Remove from heat and blend in the orange-juice concentrate. Stir a small amount of the hot tapioca mixture into the egg whites; then' quickly blend in the remaining mixture. Stir in 1 teaspoon grated orange peel (grated through colored part only; white part Is bitter) Vi teaspoon lemon ulce Cool, stirring once after 15 or 20 min. Spoon into a serving dish. Serve with chocolate sauce. About 8 servings Graham-Cracker Cake GOOD FOR RItIINGj Dress up this old-fashioned flavor treat as in the photo, with swirls of sweetened whipped cream and a garnish of multi colored decorettes; or frost with caramel icing (your favorite recipe or a mix). Grease bottoms only of two 9-in. round layer-cake pans. Line with waxed paper cut to fit bottoms; grease waxed paper. Sift together and set aside Vi P sifted cake flour 2 teaspoons baking powder 14 teaspoon salt Place on a long length of heavy waxed paper 24 graham crackers (enough to yield , 2 cups crumbs) Loosely fold paper around them, tucking open ends under. With rolling pin, gently crush to make fine crumbs. (Or place crackers in a plastic bag and crush gently.) Add to dry ingredients the cracker crumbs and cup (about 3 ex.) chopped pecans Mix together and set aside. Cream together until softened 1 cup butter or margarine 1 Vl teaspoons vanilla extract Add gradually, creaming until fluffy after each addition 1 cup sugar Add in thirds, beating thoroughly after each addition 3 egg yolks, well beaten Measure 1 cup milk Beating only until smooth after each ad dition, alternately add dry ingredients in fourths, milk in thirds to creamed mix ture. Finally, beat only until batter is smooth (do not overbeat). Using a clean beater, beat until frothy 3 egg whites Add gradually, beating well after each addition Vi cup sugar Beat until rounded peaks are formed. Spread egg whites over the batter and gently fold together. Turn batter into the prepared pans. Bake at 350F 30 to 35 min., or until a cake tester or wooden pick comes out clean when inserted in center of a layer, or until surface of cake springs back when lightly touched with finger tips. When cake layers test done, remove from oven. Cool 10 min. in pans on cooling racks. To loosen each layer from pan, run a spatula gently around sides. Cover with a cooling rack; invert cake and rack and remove pan. Immediately peel off waxed paper and turn layer top side up. Cool completely. Two 9-in. round cafce layers 12 Family Wttkly, April 2S. 1957
