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