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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (April 19, 1959)
T: "T" -. i.vv Clockwise from top left MClANIf DC MOFT, Food Editor , . k iptcy Angel Food Cake with Raisin Butter Frosting, Prune Twists, and Fruit-Filled Coffee Ring. Welcome the warm days of Spring with culinary treats full of subtle fragrance and flavor. only if skin is tough. Put the rhubarb into a sauce nan: add raisins and water: brintf in hnilincr Piunr and cook until rhubarb is just tender. I Remove from heat Remove raisins and rhubarb with a slotted spoon and set aside. Pour liquid into a cup. i Sift together into the saucepan the sugar, corn starch, and salt Add the reserved lirmiri errnHnnllv blending in. Stirring gently and constantly, bring mixture rapidly to boiling over direct heat and cook 3 min. Remove from heat and 'vigorously stir about 3 tablespoons of hot mixture into the egg yolks. Immediately blend into mixture in sauce pan. Add rhubarb and raisins; blend well. Turn into pastry shelL & Bake at 450F 10 min. Reduce heat to 350F and bake 25 to 30 min. longer. Serve warm. f One 9-m. pie FRUIT-FILLED COFFEE RING gjl (Km W prepare; 30 Mm. to bake: 30 min. TO BX8E: lMt TO 2 HKS. Ipkf. not roll mix 1 teaspoons grated lemon peel cap butter or margarine, melted 1 tablespoons sugar 1 cop golden raisins chopped dried apricots KcapduppeipruKS K cap chopped walnuts Melted fetter L Prepare hot roll mix according to directions on for richer dough. Add lemon peel with dry mix. Let rise according to directions. Mix together butter, sugar, raisins, apricots, prunes, and walnuts. Set aside. When dough has doubled, punch down and turn a lightly floured surface. Roll into a 16xl2-in. rectangle. Top dough evenly with fruit filling; roll up as offhVu 8tartin th the longer side. Snip 1,001 ends, on a diagonal and reserve for center. Cut the roll diagonally into 12 slices. Arrange ""j in a circle on a large greased baking sheet Sfi ends out and each sUce overlapping Wy. Place reserved ends in center. Brush top wth melted butter. J; Cover with waxed paper and clean towel; let m a warm place (about 80F) until doubled. a1 350F about 30 min., or until golden J1 re still warm, spread with Orange Glare Pnnkle with grated orange peeL 1 large coffee ring tuL2yan9c Glaze Blend 1 cup sifted confec with 2 tablespoons orange Juice. 'to. PRUNE TWISTS mmvhmki oa tiorf to prepare: 30 kin. to bake: 10 min. 2 caps Mscoh mix V cap firmly packed brown mrar V4 teaspoon ground cinnamon tablespoons bntter cup finely cat prunes ft cap grated sharp Cheddar cheese . cap cream 1 cap chopped walnuts 1. Mix together in a bowl the biscuit mix, brown sugar, and cinnamon. Cut in butter with a pastry blender or two knives until mixture resembles' coarse corn meal Mix in prunes and cheese. 2. Make a well in center of dry ingredients and pour in the cream. Stir with a fork until dough follows fork. 3. Gently form dough into a ball and place on a lightly floured surface. Roll into a 12x6-in. rec tangle. Cut into twelve 6xl-in. strips. With hands, roll each strip to make it about 8 in. long. Brush with milk; roll in the chopped nuts. On greased baking sheet, shape each strip into a "figure 8" (see photo), overlapping ends at center. Press a candied cherry onto center of each. Sprinkle with sugar. 4 Bake at 400T about 10 min. Serve warm. 1 dot. twists RAISIN REBELS K! to prepare: 20 ktm. to bake: 18 nor. 1 cap sifted ftour teaspoa Vt teaspoon salt tables ltt cups bntter 1 teaspoon vanilla extract s M4 capssngar 1 egg, well beaten (natal thick and piled softly) V cup water 1 cap dark seedless raisins, chopped S cops uncooked rolled oats 1. Sift together the first four ingredients. 2. Cream the butter with vanilla extract until butter is softened. Add sugar gradually, creaming until fluffy after each addition. 3. Add beaten egg in thirds, beating thoroughly after each addition. 4. Alternately add flour mixture in two additions, water in one, to the creamed mixture. Mix thor oughly after each addition. Add raisins and oats gradually, stirring in. 5. Drop by tablespoonfuls about 2 in. apart onto ungreased cookie sheets. C. Bake at 350F about 18 min. About S dot. 3 -in. cookie rmmilw Wkly, April It, lMt
