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New! Heavenly Cranberry Pie
" Smoother, lighter, creamier made with
Evaporated Milk
HEAVENLY CRANBERRY PIE (a to 10 rvlngs)
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1 baked 10' Meringue shell
1 package strawberry
flavored gelatin
Place gelatin in mixing bowl. Add
boiling water, stir until completely
dissolved. Mash cranberry sauce,
with fork, add to dissolved gelatin
with lemon juice. Chill until thick
but not set. Chill Evaporated Milk
in ice cube tray until ice crystals
form around edge. Then whip until
stiff and fold into gelatin mixture.
Chill until it begins to thicken.
Turn into meringue shell which
has been placed on serving plate.
Chill until set, about 2 hours.
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1 cup boiling water 3 tablespoons lemon juice
1 can jellied cranberry 1 cup Evaporated Milk,
sauce (1 pound) chilled icy cold
Decorate the top with holly leaves
which are cut from citron and
candied cherries.
Meringue Shell
Prepare 1 envelope of packaged
meringue mix according to direc
tions. Form meringue on a 10'
circle on brown paper covered
baking sheet. Spread bottom
about i inch thick and form sides
as high as possible. Follow baking
directions. Cool the meringue
thoroughly before adding filling.
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Pumpkin Ice Cream
TO PREPARE: 20 MIN.
TO FREEZE: 3 HRS.
10 marahmallow, cut In places
1 tablespoon boiling water
1 cup canned pumpkin
13 cup firmly packed brown sugar
2 egg yelks, slightly beaten
2 tablespoons orange Juice
1 teaspoon ground cinnamon
Va teaspoon ground ginger
Vi teaspoon ground nutmeg
Vj teaspoon salt
1 cup chilled whipping cream
1. Set refrigerator control at coldest operating temperature.
2. Melt the marshmallows with boiling water in top of a
double boiler over simmering water; stir occasionally.
3. Mix together in a bowl the pumpkin, brown sugar, egg
yolks, orange juice, and a mixture of the cinnamon, ginger,
nutmeg, and salt. Blend thoroughly with marshmallows.
4. Cook over simmering water about 10 min., stirring con
stantly. Pour into a bowl and set in refrigerator to chilL
5. Using a chilled bowl and beater, beat whipping cream un
til of medium consistency (piles softly). Fold whipped cream
into chilled pumpkin mixture, Pour into 1-qt. refrigerator
tray. Freeze until firm. About 1-qt. ice cream
Baked Alaska Pumpkin Pie
Prepare a 9-in.. graham -cracker crumb crust. Follow recipe
for Pumpkin Ice Cream; freeze mixture until mushy. Turn
into a bowl and beat until smooth; fold in the whipped
cream. Turn into crumb crust. Freeze until hard. Just before
serving, beat 4 egg whites until frothy. Add cup sugar
.gradually, beating well after each addition. Continue to beat
until rounded peaks are formed. Pile lightly on pie, covering
entire pumpkin mixture (be sure to completely seal meringue
to edge of crust). Bake at 425F 3 min., or until the me
ringue is delicately browned. Serve immediately.
Quick Orange Fruitcake
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It is the modern mix that allows this wonderful fruitcake
to be prepared so quickly and easily, with the assurance of a
very special result that will win enthusiastic "Ohs" and
"Ahs" from family and friends.
TO PREPARE: 35 MIN. TO BAKE: lMt HRS.
1 cup sifted flour
1 'j cups (about 6 os.) coarsely chopped pecans
1 cup (about 7 or.) pitted dates, cut In thirds
Vi cup (about 4 ex.) candled red cherries, cut In halves
1 Vt cups (about 10 ox.) diced assorted candled fruits
1 Vi cups (about ox.) golden raisins
1 pkg. orange cake mix
4 eggs
Water
1. Thoroughly grease a 9-in. tubed pan.
2. Put flour into a large bowl. Add the pecans, dates, cher
ries, candied fruits, and raisins; toss lightly.
3. Empty cake mix into a large mixing bowl. Measure eggs
in a 1-cup measuring cup for liquids; add water if necessary,
to make 1 cup. Add to the cake mix; blend and mix accord
ing to directions on package. Pour batter over fruit-nut mix
ture and mix well. Turn into prepared pan and spread evenly.
4. Place, a shallow pan containing 2 cups hot water on bot
tom rack, of oven during baking time.
5. Bake at 325F 1 hrs., or until a cake tester inserted in
cake comes out clean.
4. Cool completely on a cooling rack. Remove from pan and
wrap cake in aluminum foil or other moisture-vapor-proof
material. Store in a cool place. Using pastry brush, paint
cake with orange juice from time to time. One 3-lb. fruitcake
IS
family Weekly, November 16, )95i