Minted Cantaloupe Balls.
1 Urge ripe cantaloupe
Vt cup sugar
1 Vt tcaspooaa cornstarch
Few grains salt
y, tup water
12 mint leaves
1 tablespoon hotter or margarine
2 drops green food coloring
Mint sprigs . .
1. Using a melon-ball cutter, cut out balls
(about 3 cups) from cantaloupe; cover and
chill thoroughly.
2. Mix sugar, cornstarch, and salt together
in a saucepan. Blend in the water. Stir in
mint leaves and bruise by pressing with
back of a spoon. Stirring constantly, bring
rapidly to boiling and cook until mixture is
transparent and slightly thickened.
3. Remove from heat; cool slightly and
strain. Mix in butter or margarine and
then food coloring. Chill.
4. To serve, turn chilled melon balls into a
chilled serving bowl and pour sauce over
them. Garnish bowl with, sprigs of mint
' About 6 servings
Help-Yourself Fresh Fruit Bar Line
up small serving dishes filled with chilled
Minted Cantaloupe Balls, fresh berries,
and other fresh f ruita in season. Allow
guests to help themselves to any one or a
combination of the fruits.
Pineapple Spiral De Luxe
2 pkgs. active dry yeast
Vt cup warm water, 110'F to 115F
(Or if using compressed yeast, soften
2 cakes in Vt cup lukewarm water,
80F to 85F.)
1 cup dairy sour cream
1 cup flour
2 teaspoons salt -
teaspoon baking soda
cup butter or margarine
1 tablespoon grated lemon peel
Vt cup sugar
3 eggs, well beaten
iVt to 4 cups flour
1 1-lb, 14-oi. can crushed pineapple,
drained (2 cups)
Vt cup firmly packed brown sugar
1 cup coarsely chopped walnuts
cup semisweet chocolate pieces
1. Soften yeast in warm water; let stand
10 to 15 min.
2. Heat sour cream in top of double boiler
over simmering water until edges become
slightly yellow. Cool slightly. (Separation
of cream will not affect quality of product.)
3. Meanwhileblend next three ingredients
together; set aside. ;
4. Cream butter or margarine and lemon
peel together. Add 94 cup sugar gradually,
creaming until fluffy after each addition.
Add eggs in thirds, beating well after
each addition. Blend in sour cream.
5. Blend in reserved mixture of dry ingre
dients, beating until smooth. Stir softened
yeast and add, mixing well. Beat in enough
of the remaining flour to make a soft
dough; Turn dough onto a lightly floured
surface and allow to rest 5 to 10 min.
6. Knead dough until smooth and elastic,
5 to 8 min. Form into a smooth ball and
put into a lightly greased deep bowl. Turn
dough to bring greased surface to top.
Cover with waxed paper and a towel and
let stand in a warm place, about 80 F, un
til dough is doubled, about 2 hrs.
7. Punch down dough with list; pull edges
in to center and turn dough completely
over in bowl. Cover and let rise again un
til nearly doubled.
8. Again punch down dough and turn out
onto a lightly floured surface. Allow to rest
5 to 10 min.
9. Meanwhile, mix the remaining ingredi
ents together.
10. Divide dough into halves; roll each
half into a rectangle 20x9 in. Brush with
melted butter or margarine. Spread one
half of the pineapple mixture evenly over
each surface. Starting with the long side
of dough, roll up and press long edges to
seal. Flatten rolls slightly.
11. Cut lengthwise through center, divid
ing rolls into two 20-in. strips. Starting
at the center of a lightly greased baking
sheet, loosely coil one strip into a spiral,
. keeping cut edge up. Join second strip to
first and continue coiling the dough to
make a 9-in. round coffee cake. Using a
second baking sheet, repeat for second
coffee cake.
12. Cover each with waxed paper and a
towel and let rise until doubled in bulk,
about 30 min.
13. Bake at 350F about 30 min., or until
lightly browned. Remove to cooling racks
and while still warm, drizzle with Confec
tioners' Sugar Icing. Two coffee cakes
Confectioners' Sugar Icing Blend Vt
cup confectioners' sugar, 1 tablespoon
milk, and teaspoon vanilla extract to
gether thoroughly.
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