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