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