Medford mail tribune., December 14, 1958, Image 45

f I I' A1H 1 , III
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ani COOXIBS
Mocha-Nog Pie
TO PREPARE: 35 MIN. TO CHILL: 2-3 HRS.
Pastry for 1 -crust 10-in. pie (your
favorila recipe or a prepared mix)
Vi cup cold water
2 tablespoons (2 en v.) unfavored
gelatin
2 cup double-strength coffee
beverage (use 2 tablespoons
Instant coffee to 2 cups water)
cup sugar
', teaspoon ground nutmeg
3 egg yolks, slightly beaten
1 cup chilled whipping cream
3 egg whites
1 Vi teaspoons vanilla extract
Vi ( V ) unsweetened chocolate
1. Prepare and bake the pastry. Set aside
to cool completely.
2. Pour the cold water into a small bowl.
Sprinkle gelatin evenly over water. Let
stand about 5 min. to soften.
3. Pour the coffee beverage into top of
a double boiler; add sugar and nutmeg.
Stir over medium heat until sugar is dis
solved. Heat until very hot.
4. Vigorously stir about 3 tablespoons
hot coffee mixture into the egg yolks;
immediately blend into mixture in dou
ble boiler. Stirring constantly, cook over
simmering water until mixture is slightly
thickened (3 to 5 min.).
5. Remove from simmering water and
immediately stir in softened gelatin, stir
ring until gelatin is completely dissolved.
Cool; chill in refrigerator or over ice
and water until mixture begins to gel
(gets slightly thicker). If chilled in re
frigerator, stir occasionally; if chilled
over ice and water, stir frequently.
o. Set a bowl and rotary beater in re
frigerator to chill.
7. When gelatin mixture is of desired
consistency, using the chilled bowl and
beater, beat whipping cream until of
medium consistency (piles softly). Set in
refrigerator while beating egg whites.
S. Using a clean beater, beat egg whites
until rounded peaks are formed. Spread
whipped cream and beaten egg whites
over gelatin mixture; add vanilla extract,
and gently fold in. Turn mixture into
pastry shell. Chill until firm (2 to 3 hrs.).
9. Top with chocolate curls made by pull
ing the chocolate across a shredder. Chill
thoroughly in refrigerator.
One 10-in. pie
Cranberry-Orange Pie
TO PREPARE: 35 MIN. TO BAKE: 30 ION.
Pastry for 1 -crust 9-in. pie
(your favorite recipe or a
prepared mix)
teaspoon ground cinnamon
teaspoon ground ginger
V teaspoon ground nutmeg
4 cups (1 lb.) cranberries
2 '4 cups sugar
' cup orange Juice
2 tablespoons water
teaspoon salt
2 tablespoons cold water
1 tablespoon cornstarch
2i tablespoons butter or margarine
1 teaspoon grated lemon peel
(grated through colored part
only; white is bitter)
1 teaspoon grated orange peel
Melted butter or margarine
1. Prepare pastry (do not bake), adding
the cinnamon, ginger, and nutmeg to the
dry ingredients. Follow directions on
package for prepared mix.
2. Sort, rinse, and drain the cranberries.
3. Mix together in a saucepan the sugar,
orange juice, 2 tablespoons water, and
salt. Stir over medium heat until sugar
is dissolved. Increase heat and bring mix
ture to boiling; add cranberries. Cook
slowly 3 to 4 min., or just until skins of
cranberries begin to pop.
4. Mix cold water with cornstarch. Blend
thoroughly to a smooth paste. Add corn
starch mixture gradually to hot cran
berries, stirring constantly. Bring rapidly
to boiling, stirring constantly; cook 3
min. longer.
5. Remove from heat. Blend in the but
ter, lemon and orange peels. Cool.
6. When filling is cool, brush pastry shell
with the melted butter. Pour filling into
pastry shell.
7. Bake at 450F 10 min. Reduce heat
to 350F and bake about 20 min. longer,
or until pastry is light golden brown.
Garnish pie with orange sections (see
photo) . Serve warm or cold.
One 9-in pie
Mssefca-JVoej Fie with Almonds
Follow recipe for Mocha-Nog Pie. Fold
in 1 cup (about 5V4 oz.) salted, toasted
almonds with the vanilla extract.
:-;ripr Tin
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Pecan-Topped
TO PREPARE: 40 MIN. TO BAKE: 30 MIN.
Pastry for eight 3', -In. tarts (your
favorite recipe or a prepared mix)
1 1-lb. can (2 cups) pumpkin
cup firmly packed dark brown sugar
1 teaspoon ground cinnamon
V teaspoon ground ginger
Vi teaspoon ground nutmeg
Vs teaspoon ground cloves
Vi teaspoon salt
2 eggs, slightly beaten
1 cup cream
cup butter
1 Vi cups (about 6 ox.) pecan halves
14 P firmly packed dark brown sugar
1. Prepare the tart shells (do not bake);
set aside.
2. Blend the pumpkin with a mixture of
cup brown sugar, cinnamon, 'ginger,
nutmeg, cloves, and salt.
Pumpkin Tar I
3. Blend the eggs with the cream and
add to pumpkin mixture. Mix until
smooth. Pour filling into tart shells.
4. Bake at 450F 10 min., reduce heat to
350F and bake 10 min. longer.
5. Meanwhile, melt the butter in a skillet
over low heat. Add the pecan halves;
gently move and turn pecans with a
spoon until thoroughly coated with but
ter. Remove from heat. Add V4 cup brown
sugar and mix lightly to coat thoroughly.
6. Quickly arrange the pecans over tops
of tarts. Return to oven; bake at 350F
10 min. longer, or until a silver knife
comes out clean when inserted halfway
between center and edge of each tart.
Cool on cooling rack. tarts
Note: If desired, lightly brush hot pump
kin tarts with maple sirup immediately
upon removal from the oven.
Family Weekly. December 14, 195