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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Jan. 12, 1958)
16 if cooJi book .. sjLf From Mrs. D. C. Ferguson, Grand Junction, Colo. Jr V-C, BanappleCake CjP Our prize-winner suggest a Iemon-Iatored butter frosting for her cake. If desired, decorate with walnut pieces. IK Vi UP water Vl UP (about 2'i ox.) dark ' seedless raisins Vi cup coarsely chopped walnuts 2 cup tlfted flour 1 Vi teaspoons baking powder Vi teaspoon baking soda Vi teaspoon salt 1 teaspoon ground cinnamon Vs teaspoon ground cloves Vi cup butter 2 tablespoons grated orange peel Vi teaspoon vanilla extract Vi cup sugar Vi cup firmly packed brown sugar 2 eggs, well beaten (until thick) Vi cup sieved banana ( 1 ' bananas - having brown-flecked peel) V cup thick sweetened applesauce 1. Grease bottom only of one 9x9x2-in. cake pan. Line with waxed paper out to fit bottom; grease waxed paper. Set aside. 2. Bring water to boiling. Add raisins and again bring to boiling. Pour oil water and turn raisins onto absorbent paper to drain completely. 3. Sift together flour, baking powder, baking soda, salt, cinnamon, and cloves. Set aside. 4. Cream together butter, orange peel, and vanilla extract until butter is soft ened. Add sugar and brown sugar grad ually, creaming until fluffy after each addition. 5. Add beaten eggs in thirds, beating thoroughly after each addition. 6. Mix together the sieved banana and applesauce. Beating only until smooth after each addition, alternately add dry ingredients in fourths, banana-applesauce mixture in thirds to creamed mixture. Finally, beat only until smooth (do not overheat) . Mix in the raisins and walnuts. Turn batter into pan. 7. Bake at 350F 45 to 50 min., or until cake tester or wooden pick comes out clean when inserted in center of cake, or until cake surface springs back when lightly touched at center. (. Remove from oven. Cool 10 min. in pan on cooling rack. To loosen 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 cake top side up. Cool com pletely. One 9-in. square cake Note: If cake is to be turned out of pan and completely frosted, be sure to line pan with waxed paper. If cake is to be cut in pan, it is not necessary to line pan. o r-i rzrf From Mrs. A. F. La Vingon, Quincy, Smited Peanut, Cmke Mrs. La Vingon likes to serve whipped cream with this delicious cake. I cup (about S ox.) salted peanuts, finely chopped 1 Vi cups sifted flour Vi teaspoon baking soda Vs "P butter 1 teaspoon vanilla extract 1 cup sugar 1 egg, well beaten (until thick and piled softly) cup buttermilk 1. Grease bottom only of one 8x8x2-in. cake pan. Set aside. 2. Sift together flour and baking soda. Set aside. 3. Cream together butter and vanilla ex tract until butter is softened. Add sugar gradually, creaming until fluffy after each addition. 4. Add beaten egg in thirds, beating thor oughly after each addition. 3. Beating only until smooth after each addition, alternately add dry ingredients in fourths, buttermilk in thirds to the creamed mixture. Finally, beat only until smooth (dd not overheat). Mix in the peanuts. Turn batter into pan. 6. Bake at 350F about 50 min., or until cake tester or wooden pick comes out clean when inserted in center of cake, or until cake surface springs back when lightly touched at center. 7. Remove from oven. Cool completely in pan on cooling rack. Cut into squares. One 8-in. square cake We've been saving these recipes to comprise a prize-winning issue of your Family Weekly Cookbook! All four fine cakes (readers received $10.00 cash prizes for the recipes) are baked in square pans . . . the filling and frosting are prize-winners, too. - From Diane L McLaren, Norwallc, Calif. Tropical Angel Food Cake Filling Our prize-winner suggests your favorite recipe or prepared mix for angel food cake. Her method is to cut the cake into three layers and spread the fitting evenly between them. Stack to reshape cake. Top with whipped cream, and sprinkle with toasted almonds. Chill in refrigerator. Vs P (about 2 ox.) chopped, toasted blanched almonds 1 pkg. Instant vanilla-pudding mix 1 Vs cups (12-ar, can) chilled apricot nectar 1 tablespoon lemon hike Vs cup chilled whipping cream 1. Set a small bowl and rotary beater in refrigerator to chill. 2. Prepare instant vanilla -pudding mix according to directions on package, using the apricot nectar as the liquid. -Blend in lemon juice. Let stand about 5 rain, to set 3. Using the chilled bowl and beater, beat whipping cream until it is of medium consistency (piles softly). Fold whipped cream and almonds into the prepared pudding. About 2V cups fitting i a i r' ,- r ...i hemic i From Mrs. Louise E. Lynch Casper, Wyo. Mocha Frosting eooo foe wssime 6 ox. (1 pkg. ) semlsweet chocolate pieces 1 tablespoon butter 1 cup sifted confectioners' sugar ' 1 tablespoon concentrated soluble coffee 6 tablespoons undiluted evaporated milk 1. Melt together the semisweet chocolate pieces and butter over simmering water. Remove from heat. 2. Sift together sugar and coffee. 3. Beating until smooth after each addi tion, alternately add sugar-coffee mixture and evaporated milk to the , chocolate mixture. Beat until frosting is of spread ing consistency. Enough to frost sides and top of one - or 9-in, square cake Family Weekly, January 12, 1951
