10
yOF THIS
PRIZE-WINNING j
l t tH Ml A H C J
COOK
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We proudly present these favor
ite recipes from" the collection of
vivacious 17-year old Elizabeth
Wickersham of Fort Lauderdale,
Florida, who wo,n the first prize of
$3,000 in the Junior Division of a
recent national Bake-Off. Try
these recipes . . . they're wonderful!
FAMILY WEEKLY is currently
encouraging the culinary interests of
young America whose prize- .
winning recipes from its own Teen
Age Recipe Contest will be pub
lished soon in FAMILY WEEKLY.
Chocolate Kisses
Custard-making provides Elizabeth with
leftover egg whites for her semisweet
.Chocolate Kisses a wonderful reason to
, serve custard, you'll agree!
cup (about 4 ox.) semisweet
chocolate pieces
2 egg whites
teaspoon salt
V teaspoon cream of tartar
cup sugar
1 teaspoon vanilla extract
1. ' Line cookie sheets with unglazed
paper. Set aside.
2. Beat egg whites, salt, and cream of
tartar until frothy. Add sugar gradually,
beating until stiff peaks are formed and
egg whites do not slide when bowl is
partially inverted. Fold in the chocolate
pieces and vanilla extract.
3. Drop by heaping teaspoonfuls about 2
in. apart onto prepared cookie sheets.
4. Bake at 300F 20 to 25 min.
5. Remove from oven. Transfer cookies
to cooling racks. Store in a cool place in
a tightly covered container.
About 2 doz. cookies
Choeolate-Pecan Cookies
Follow recipe for Chocolate Kisses.
Coarsely chop cup pecans and fold into
beaten egg whites with the chocolate
pieces.
Home from her national Bake-Off victory, Elizabeth is shown on the beach serving her own creations to her friends.
Cheerie Cherry Bread
Elizabeth likes to serve this colorful bread with cream cheese.
3. Beat eggs and sugar together until
thick and piled softly.
4. Mixing until well blended after each
addition, alternately add dry ingredients
in thirds, reserved cherry sirup in halves
to egg mixture. Mix in the cherries and
pecans. Turn batter into prepared pan,
spreading to corners.
5. Bake at 350F 45 to 50 min., or until
cake tester or wooden pick comes out
clean when inserted in center of bread.
6. 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 bread and remove
pan. Immediately peel off waxed paper
and turn top side up. Cool completely. To
store, wrap tightly in moisture-vapor-proof
material.
1 loaf Cheerie Cherry Bread
Maraschino cherries ( 1 6-oz.
bottle), drained and cut In
pieces (about Vj cup)
Vi cup reserved maraschino
cherry sirup
cup (about 3 ox.) pecans,
coarsely chopped
1 y2 cups sifted enriched flour '
1 'A teaspoons baking powder
teaspoon salt
2 eggs
cup sugar
1. Grease bottom only of one 9Vfex5Vix
2 -in. loaf pan. Line with waxed paper
cut to fit bottom; grease waxed paper.
Set aside.
2. Sift together the flour, baking powder,
and salt. Set aside.
. V.-C r on
the jt?,UUU prize-wmnina (f&cir.
Choeodiles
3 cups sifted enriched flour
1 '4 cups firmly packed brown sugar
' teaspoon salt
V P butter or margarine
Vj cup shortening
Vj cup crunchy peanut butter
1 egg yolk, beaten
1 teaspoon vanilla extract
1. Combine the flour, brown sugar, salt,
butter, shortening, and peanut butter.
Mix using low speed of mixer (or use
pastry blender) until mixture resembles
coarse crumbs.
2. Add the egg yolk and vanilla extract;
mix well.
3. Press mixture firmly into ungreased
15xl0xl-in. jelly roll pan (or make
a 15xl0xl-in. pan from heavy duty alu
minum foil and place on a baking sheet) .
Bake at 350F 25 to 30 min., or until
golden brown. Cool slightly.
4. Spread with Chocolate Crunch. Let
stand at room temperature until choco
late hardens. Cut into bars or squares.
3 to 4 doz. cookies
For Chocolate Crunch-Melt 1 cup (6-oz.
pkg.) semisweet chocolate pieces in top
of double boiler over hot water. Stir in
Vt cup crunchy peanut butter and lVz cups
corn soya cereal.
Family Weekly, January 26, 1958