iced Cinnamon Coffee
4 cups double-strength coffee beverage
(use 2 to 4 teaspoons concentrated
soluble coffee to 1 cup boiling
water)
3 sticks cinnamon
Vj cup heavy cream
Coffee Sirup
1. Pour hot coffee beverage over cinna
mon sticks and let stand about 1 hr.
2. Remove cinnamon sticks. Stir in the
cream. Chill thoroughly in refrigerator.
3. To serve, pour into ice-filled glasses.
Stir in desired amount of Coffee Sirup.
If desired, top with sweetened whipped
cream and sprinkle with ground cinna
mon. Use cinnamon sticks as stirrers.
About 4 servings
r i
i '
Coffee Sirup
1 cup sugar
cup water
1. Mix sugar and the cup water to
gether in a saucepan. Stir over low heat
until sugar is dissolved. Cover, bring to
boiling, and boil 5 min. Remove from
heat.
1 teaspoon concentrated soluble coffee
cup boiling water
2. Put coffee into a small cup or custard
cup. Add boiling water and stir until
blended. Stir into sugar mixture. Cool;
store covered in refrigerator.
About 2 cup sirup
Superb Apple-Cream Pie
Pastry for 9-in. 2-crust pie (your
favorite recipe or a prepared mix)
6 to 8 (2 to 3 lbs.) tart cooking apples,
washed, quartered, cored, pared, and
thinly sliced (about 6 cups)
1 teaspoon lemon ulce
Vt cup sugar
Vi cup firmly packed brown sugar
1. Line pie pan with pastry. Roll out re
mainder for top crust; cut slits, fold, and
set aside.
2. Set a bowl and rotary beater in re
frigerator to chill.
3. Sprinkle lemon juice over apple slices
and mix lightly.
4. Mix sugar, brown sugar, cinnamon,
nutmeg, and salt together. Toss gently
with apples. Turn apple mixture into
pastry shell.
5. Dot with butter or margarine.
6. Using chilled bowl and beater, beat
i
teaspoon ground cinnamon
'4 teaspoon ground nutmeg
' teaspoon salt
1 tablespoon butter or margarine
Jj cup chilled whipping cream
1 egg white, slightly beaten
2 teaspoons sugar
whipping cream until cream stands in
peaks when beater is slowly lifted up
right. Spread whipped cream over apple
filling.
7. Moisten edge of bottom crust with
water for a tight seal. Carefully lay top
crust over filling. Seal edges and flute.
8. Brush top crust lightly with egg white.
Sprinkle with sugar.
9. Bake at 450F 10 min. Reduce heat to
350 F and bake about 40 min. longer, or
until crust is a light golden brown.
One 9-in. pie
A $10 PRIZE-WINNING CAKE RECIPE
from a Family Weekly reader
'V ' ' I i fMrs. Lula Thomas. P. O. Box 182, Niceville, Fla.
Banana-Nut Cake
1 sq. ( 1 os. ) unsweetened chocolate,
melted over hot water and cooled
1 cup (about 4 ox. ) pecans, finely chopped
3 cups sifted flour
1 teaspoon baking soda
teaspoon salt
1 cup butter or margarine
1. Grease bottoms only of 2 9-in. round
layer cake pans. Line with waxed paper
cut to fit bottoms; grease waxed paper.
Set aside.
2. Sift flour, baking soda, and salt to
gether. Set aside.
3. Cream butter or margarine and vanilla
extract together until softened. Add
sugar gradually, creaming until fluffy
after each addition.
4. Add eggs in thirds, beating thoroughly
after each addition. Mix in the cooled
chocolate.
5. Blend banana and buttermilk together.
6. Beating only until smooth after each
addition, alternately add dry ingredients
in fourths, banana-buttermilk mixture
1 teaspoon vanilla extract
3 cups sifted confectioners' sugar
3 eggs, well beaten (until thick and
piled softly)
1 cup sieved bananas (2 to 3 bananas with
brown-flecked peel)
cup buttermilk
in thirds to creamed mixture. Finally,
beat only until smooth (do not overbeat) .
7. Stir in the chopped pecans. Turn bat
ter into prepared pans.
8. Bake at 350 F 45 min., or until cake
tester or wooden pick comes out clean
when inserted in center of cake layer, or
until cake surface springs back when
lightly touched at center.
9. 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 remove pan. Immediately
peel off waxed paper and turn layer top
side up. Cool completely.
Two 9-in. round cake layers
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