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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Feb. 16, 1958)
Cherry Pie Paltry for 1 -crust 9-ln. pie (your favorite recipe or a prepared mix) 2 No. 2 com rod tart plttod cherries, drained (about 4cupt) 1 cup rosorvod cherry liquid 3 tablespoons cornstarch cup sugar 1 teaspoon lemon ulce to 'j teaspoon almond extract 4 teaspoon salt Red food coloring, if desired 1. Prepare, bake, and cool pastry. 2. Put cornstarch into a saucepan. Add reserved cherry liquid gradually, stirring in. Mix well and bring rapidly to boiling, stirring constantly until mixture is thick and clear. Stir in the sugar. 3. Remove from heat and mix in the lemon juice, almond extract, and salt. (For brighter color, a few drops of red food coloring may be added.) Gently mix in the cherries. Set aside to cool. 4. When cooled, turn into pastry shell. Force Almond Hard Sauce through a pastry bag and No. 2 star tube, forming a criss-cross design over top of pie. One 9-in. pie Almond Hard Sauce cup butter or margarine 1 teaspoon almond extract 2 cups sifted confectioners' sugar Vi teaspoon salt 2 teaspoons cream .Cream together butter and almond ex tract until butter is softened. Add the confectioners' sugar and salt gradually, creaming until fluffy after each addition. Finally, beat in the cream. Chill until MELANIE DE PftOFT. Director. Culiury Arh Inirituto cold and firm. About Vh cups sauce Date-Custard Dessert 1 Vj cups graham cracker crumbs (about IS graham crackers) cup chopped dates 1 cup (about 4 os.) pecans, coarsely chopped Vj up melted butter or margarine 1 pkg. prepared vanilla pudding mix 2 cups milk 'j teaspoon vanilla extract 1. Pour melted butter into an 11x7x1 in. pan. Sprinkle evenly with iy4 cups of the graham cracker crumbs; reserve re maining Vi cup for topping. Sprinkle evenly with the date pieces and cup of the nuts; reserve remaining nuts for top ping. Set aside. 2. Cook pudding according to directions on package using the 2 cups milk. Stir in the vanilla extract. Pour hot pudding over crumb mixture. Sprinkle reserved crumbs and nuts over top. Chill in refrigerator 3 to 4 hrs., or until firm. Cut into bars. About 12 servings Crackle Peanut Brittle 2 cups sugar 1 cup light corn sirup 1 cup water 2 cups (about 11 ox.) raw peanuts 2 teaspoons butter 2 teaspoons baking soda 1 teaspoon vanilla extract 1. Lightly butter two baking sheets. Set out a candy thermometer. 2. Mix together in a heavy 3-qt. sauce pan having a tight-fitting cover the sugar, corn sirup, and water. Stir over low heat until sugar is dissolved. Increase heat and bring mixture to boiling. Cover saucepan and boil gently 5 min. 3. Uncover saucepan and set candy ther mometer in place. Continue cooking with out stirring until mixture reaches 234F (soft ball stage-forms a soft ball in very cold water; flattens when taken from water; remove from heat while testing.) Using a pastry brush dipped in water, wash crystals from sides of saucepan from time to time during cooking. Mix in the peanuts and butter. 4. Cook over low heat, stirring frequently, until mixture reaches 300F (hard crack stage forms threads which are hard and brittle in very cold water; remove from heat while testing.) 5. Remove from heat and remove ther mometer. Add the baking soda and va nilla extract, mixing well. Pour onto the baking sheets, spreading as thinly as pos sible. As soon as candy is cool enough to handle, wet hands in water and stretch candy as thin as desired. Turn candy over and cool completely. 6. When cool and firm, break candy into medium-size pieces. Store in tightly cov ered container. About 2 lbs. peanut brittle Chocolate-Crunch Candy 6 or. (1 pkg.) semisweet chocolate pieces, melted over hot water and cooled 8 oz. marshmallows y4 cup butter or margarine Vi teaspoon salt ' teaspoon vanilla extract 3Vj cups corn flakes V "P (about 2 ox.) pecans, chopped V, cup (about 2 ox.) moist coconut 1. Lightly butter a 9x9x2-in7 pan. 2. Combine marshmallows, butter, salt, and vanilla extract in the top of a double boiler. Set over simmering water and heat, stirring occasionally, until marsh mallows are melted. 3. Mix together in a large bowl the corn flakes, pecans, and coconut. Stir marsh mallow mixture and turn it over the cereal mixture. Mix to coat evenly. Press firmly into prepared pan. Spread cooled chocolate evenly over cereal mixture. Chill in refrigerator 1 hr. 4. Cut into 1VS in. squares. 3 doz. squares 20 Family Weekly, February IS, 1958
