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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (March 26, 1961)
"Bstttj" Cnocksnts NEWS ABOUT FOOD Crocker Kitchens in Golden Valley... to yours GOOD from the Betty and u 'J and what fun it is to plan some real Easter treats for that family of yours! Here in our Kitchens in Golden Valley, we've had half our fun before hand making the things we think you'd have fun making this happy, happy Easter. Sweet Easier Eggs ... for instance. Old-fashioned Choco late Cream Easter eggs, that look so pretty and taste so good we just had to give you the recipe right here. Chocolate Cream Easter Eggi. Combine I pkg. Betty Crocker Creamy White Frost ing Mix with 5 thsp. soft but ter and 3 tbsp. flour. Add 2 thsp. hot water. Knead 20 to 30 times on a board lightly dusted with confectioners' sugar. Divide and shape into 8 eggs. Chill. Coat eggs with Old-fashioned Fudge Frosting (the recipe is on the Betty Crocker Chocolate Fudge Flavor Frosting Mix pkg.), by dipping eggs in frosting and ending with a swirl on top If you'd like, decorate with Betty Crocker Creamy White Frosting tinted in pastel colors. You'll find it helps to krrp the fudge frosting over hot water while you coat the eggs. No Easter planning would be complete without some ideas for a nice Easter breakfast. Maybe you'd like to start with fresh pineapple. (It's pretty sure to be in your stores around Easter time.) And then maybe scrambled eggs, with a light, tender coffee rake, served hot and fragrant from the oven. We have one called "Jam Velvet Crumb Cake, and it's just so good we thought we'd pass the recipe on to you. JAM VELVET CKUMB CAKE 113 cups Bisquick . cup sugar 3 tbsp. soft shortening; 4 cup milk I tup. vanilla Heat oven lo 350 (mod.)- Grease and flour a sq. pan, 8x8x2". Mix Bisquick, sugar. Add shortening, egg, Vi cup of milk. Beat vigorously 1 min. Stir in gradually remaining milk, vanilla. Beat Vi minute. Pour into prepared pan. Bake 35 to 40 min. Cut into squares. Spoon Vi cup your favorite jam or preserves over the warm cake squares. Serve warm. At v" -VV?w in iinn-i JlriimmmiU tit NEWS OF THE MONTH: FRUIT P LATTER PIE 1 rup aiiW COLD MEDAL "Kitchen-teated" Enriched Flour Yt tap. sail 13 cup lard (or 13 cup plus 1 tbsp. hydrogen&ted shortening) 13 to Yl c"P rrn ted sharp Cheddar cheese, if desired 2 tbsp. water fruit, fresh or canned, drained pieces Heat oven to 475 (very hot. Mix flour and salt. Cut in shortening and cheese. Sprinkle with water, mix with fork. Round into ball. Roll into 13 to 14" circle on lightly floured cloth-covered hoard. Transfer to baking sheet, turn up edge I" and flute. Prick. Hake 8 to 10 min. Cool. Ar range fruit on pastry. Sprinkle with 1 lo 2 thsp. sugar. Spoon rup Orange Sauce (recipe below) over fruit. Serve in pie-shaped wedges with sweetened whipped cream and additional saure. 12 to 14 servings. Orange Sauce: Mix in saurcpan cup sugar, tsp. salt, 1 thsp. cornstarch. Stir in 4 cup orange juice, 2 thsp. lemon juice and xa cuP pl"& 2 thsp. boiling water. Bring to boil and boil 1 min.; stir constantly. Cool. Add Y t8P each grated orange and lemon rind, if desired. Easier Baiket Cupcakes are fun to make, too. You'll want these: I pkg. of Betty Crocker Yellow Cake Mix, 2 pkg. of Betty Crxker Lemon Fluff Frosting Mix, marsh mallows (24 to 36, depending on the size o your cupcake pans), small yellow gumdrops 24 to 3d) anil colored pipe cleaners (48 to 72). Bake your cupcakes the way it tells yon on the Betty Crocker Yellow Cake Mix pkg. hrost the sides of each cup cake. For a basket effect, draw the tines o a fork through the frosting. Frost the tops of the cupcakes. Snip the top halves of your marshmallows into six sections, cutting about V of the way to the center. Spread each section gently to make it look like a petal. Press a gumdrop in the middle for a center. Put one marshmallow "flower" on each cupcake. Make basket handles of 2 colored pipe cleaners twisted to gether and bent into an inverted "17." Press the ends of the handles into the rims of the cupcakes. 24 to 36 cupcakes. We have one hit of news we know you'll want to hear. A new 20-page booklet, that tetU you how to make all kindi of good things with oil as the shortening ! It's railed "All American Favorite Keripes with Cold Medal Flour," and it tells you how to make breads, cakes, rookies, desserts, main dishes, salads . . . even things like broiled oven French fries I If you'd like a copy, write to me-Belty Crocker, Dept. 735, KH) Second Avenue South, Minneapolis 1, Minnesota. And we're really excited nlioul another great idea fr6m our Gold Medal girls the Fruit Platlcr Pic shown above. It's a big fruit platlcr with a crunchy cheese crust. Wonderful conversation piece, we think, for a buffet or a brunch or that haslcr breakfast wc were talking about! Here are ju$t a feio of the girU in the kitchens who want to join me this month in wishing you a happy Easter. And always we wish you happiness every day and 'BetfZj frocks j; There's always something new from Betty Crocker
