' ,
NATIONAL
PRIZE -
WINNING
RECIPES
Even recipes as distinguished as these can do
no more than hint at the creative skills of FAM
ILY WEEKLY readers coast to coast! Three of
them, national Bake-Off winners, kindly sent us
other of their favorite recipes. Our readers bake,
our readers prepare family meals, and they do it
in a manner to inspire us all.
Family Weekly Cookbook
MELANIE DE PROFT, Food Editor
family Weekly. February 24, 1963
f.y.-.-'
Banana Split Layer Cake
Mrs. Theodore J. Albertowicz
Richland, Washington
tVi cupa sifted flour
Wi cupa sugar
2 teaspoons baking powder
1 teaspoon aalt
Vi teaspoon baking aoda
1 cup milk
Vi cup butter
cup vanilla caramel sauce
3 unbeaten egga
1 teaspoon banana or vanilla extract
Old-Fashioned Butter Filling (see recipe)
Chocolate Frosting (see recipe)
1. Sift flour and next four ingredients into a
large bowl. Add milk, butter, and sauce. Beat
IVi min. (With electric mixer, blend at lowest
speed, then beat at a low speed. Or beat 225
strokes with a spoon.) Add eggs and extract.
Beat Vi min.
2. Turn into two 9-in. round cake pans, greased
and floured on bottoms.
3. Bake at 350T for 25 to SO min.
4. Cool; fill and frost. One 9-in. layer cake
Old-Fashioned Butter Filling Combine in a
small saucepan cup powdered sugar and Vi
cup flour. Gradually add Vi cup milk, stirring to
form a smooth mixture. Cook over medium heat,
stirring constantly, until mixture is very thick.
Place in mixing bowl. Chill 1 hr. Add 6 table
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spoons butter, a tablespoon at a time, beating
well after each addition, using high speed on
electric mixer. Fold in 2 medium-sized bananas,
sliced, and 1 teaspoon vanilla extract.
Chocolate Frosting Combine in a saucepan 1
cup (6-oz. pkg.) semisweet chocolate pieces, V2
cup vanilla caramel sauce, and 2 tablespoons
butter. Cook over low heat until chocolate melts.
Blend in 1 cups sifted powdered sugar and 1
teaspoon banana or vanilla extract. If neces
sary, thin with a few drops milk.
Lemon Luscious Pie
Mrs. Helen Gorsuch
Santa Ana, California
1 9-in. baked pastry shell (see recipe)
1 cup sugar
3 tablespoons cornstarch
Vi cup butter
1 tablespoon grated lemon rind
Vi cup lemon juice
3 unbeaten egg yolks
1 cup milk
1 cup sour cream
1. Combine sugar and cornstarch in saucepan.
Add butter, lemon rind, lemoa juice and egg
yolks. Stir in milk. Cook over medium heat, stir
ring until thick. Cool. Fold in sour cream.
2. Spoon into baked shell. Chai at least 2 hrs.
Serve with whipped cream and 2 tablespoons
chopped walnuts. One 9-in. pie
Pastry Shell Sift 1 cup sifted flour and tea
spoon salt into a mixing bowl. Cut in Vs cup
shortening until particles are fine. Sprinkle 3 to
4 tablespoons cold water over mixture while
stirring with a fork until dough is moist enough
to hold together. Form into a ball. Flatten to
Vt in.; smooth edges. Roll out on floured surface
to a circle iy2 in. larger than inverted 9-in. pie
pan. Fit into pan; flute edge. Prick. Bake at
450 F for 10 to 12 min., or until golden. Cool.
'Tato-Flake Cheese Buns
Mrs. Frank B. Propst
Tuscaloosa, Alabama
1 packet active dry yeast (or 1 cake yeast)
Vi cup warm water
Vi cup instant mashed potato flakes
V, cup shortening
1 tablespoon sugar
2 teaspoons salt
teaspoon cayenne pepper
cup boiling water
' cup evaporated milk or half and half cream
1 cup shredded Cheddar cheese
1 unbeaten egg
3 to S'i cups flour
Vi cup melted butter
Vi cup shredded caraway or Cheddar cheeae
1. Soften yeast in warm water. Combine in a
Banana Split Layer Cake, 'Tato-Flake Cheese Buns,
and Lemon Luscious Pie were three of the
senior prize winners in a 196t national Bake-Off.
large mixing bowl potato flakes, shortening,
sugar, salt, cayenne pepper, and boiling water.
Cool to lukewarm by adding evaporated milk.
Blend in Cheddar cheese, egg, and the softened
yeast.
2. Gradually add flour to form a soft dough,
beating well after each addition. (For first ad
ditions of flour, use mixer on medium speed.)
Cover. Let rise in warm place (85 to 90F)
until light, 1 to IY2 hrs.
3. Beat down dough using 30 to 40 strokes. Fill
24 well-greased muffin cups half full. Cover.
Let rise in warm place until light, 45 to 60 min.
Combine butter and caraway cheese and spoon
over the rolls.
4. Bake at 375F for 20 to 25 min., or until
golden brown. Serve warm. t doz. buns
Note: The dough may be baked in two 9-in.
square pans for 25 to 30 min., if desired. Cut
into squares and serve warm.
Tropical Paradise Pie
Mrs. Theodore J. Albertowicz
Richland, Washington
1 9-in. baked pastry shell
4 tablespoons lemon-flavored gelatin
Vi cup boiling water
3 egg yolks
Vi cup augar
2 8 Vi -01. cans crushed pineapple
Vi cup whipping cream, whipped
3 egg whites
Vi teaapoon aalt
Vi cup augar
1. Add gelatin to the boiling water and stir
until dissolved. Set aside.
2. Beat the egg yolks and V4 cup sugar together
in the top of a double boiler until thick and
lemon colored. Add the contents of one can of
pineapple. Set over simmering water and cook,
stirring constantly, until mixture thickens and
coats a spoon. Stir in the gelatin mixture and
cook 1 min. longer. Cool.
3. Chill until mixture begins to gel (becomes
slightly thicker). If chilled in refrigerator, stir
occasionally; if chilled over ice and water, stir
gelatin frequently.
4. Fold the whipped cream into the slightly
thickened gelatin mixture.
5. Beat egg whites and salt until foamy. Add the
V2 cup sugar gradually, beating well after each
addition. Continue beating until rounded peaks
are formed (peaks turn over slightly when
beater is slowly lifted upright). Fold into the
gelatin mixture.
6. Turn into pastry shell and chill until firm.
Drain the remaining pineapple and use to deco
rate around edge of pie. One 9-in. pie
Baked Beans
Mrs. Helen Gorsuch
Santa Ana, California
1 lb. white great northern beans or navy (pea)
beans, washed and sorted
2 Vi lbs. beef brisket, trimmed of fat' and cut in
cubes
2 teaspoons aalt
Vi teaspoon black pepper
Vt cup firmly packed light brown sugar
1 teaspoon dry muatard
Vt cup maple sirup
1 medium-sixed onion
1. Soak the beans in cold water for 3 hrs.
2. Drain beans, transfer to a large saucepan,
and add enough cold water to cover. Add meat,
salt, and pepper. Cover; simmer until meat is
tender, about 1 hr.
3. Drain, reserving cooking liquid. Turn beans
and meat into a bean pot or casserole with a
tight-fitting cover. Pour a mixture of the next
three ingredients over the top.
4. Place the or;Dn in the center of the mixture.
Pour enough of the cooking liquid over beans
and meat to cover. Cover and set in a 300F
oven for 3 hrs., or until beans are tender; stir
occasionally and add more cooking liquid and
water as needed. 6 to 8 servings
Southern Oven Barbecued Chicken
Mrs. Frank B. Propst
Tuscaloosa, Alabama
Vi cup white vinegar
Vt cup water
2 tablespoons sugar
1 Vi teaspoons salt
teaspoon cayenne pepper
Vi cup butter
'( cup chopped onion
1 tablespoon prepared mustard
1 thick lemon slice
Vi cup catsup
Vi cup chili sauce
2 tablespoons Worcestershire sauce
2 2- to 2 Vi -lb. broiler-fryer chickens,
split in halves
2 tablespoons butter
2 tablespoons flour
1. Combine first nine ingredients in a saucepan
and simmer 15 min., stirring occasionally. Blend
in catsup, chili sauce, and Worcestershire
sauce; bring to boiling. Remove from heat.
2. Place chicken halves flat in a roasting pan,
skin Bide up. Spoon half of the sauce over
chicken, cover pan and set in a 350F oven for
30 min.
3. Remove cover, spoon additional sauce over
chicken, and cook, uncovered, 30 to 45 min., add
ing more sauce and basting several times until
chicken is tender.
4. Transfer chicken to a heated serving platter.
Heat the 2 tablespoons butter in a small sauce
pan; stir in the flour and heat until mixture
bubbles. Blend butter-flour mixture into the
sauce remaining in roaster. Cook over low heat
until sauce thickens, stirring constantly. Spoon
over chicken and serve immediately. U servings
romily Weekly, February li, ItSJ