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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Dec. 1, 1963)
r a West Bend Guide to rKfY ideas U If II hM !fJ D. AUTOMATIC 1UFFET CHEI So versatile it frits, roasts, pills ... also does extra duty as a server and warmer. Over 140 square inches ol cooking area. Sturdy, even heating alu minum. Under $K. E. ElECTRIC BROILER-TOASTER Big! Over 100 square inches ol broiling space i tor 9 party 'burgers or 4 toasted cheese sandwiches. Under til A. SO CUP AUTOMATIC "PARTY PHK" West Bend's gleaming stainless buffet percolator ftews and serves 12 to 30 delicious cups, auto matically. Just pour in cold water, add coffee, and plug it in. Under $41 . PAU1 REVERE BOWLS Classic American design in modern tarnish-proof stainless steel. Sizes: W diameter, under Jt; 10', under tit; UH', under SIS. C. "TRIO" 1V4 OT. TEA KETTIE Sparkling stainless steel with fast-heating copper bottom. Trigger-action spout cap for easy tilling and pouring. Whistles when water's boiling-hot, . Under SC. f. AUTOMATIC REST A PERKS New! Automatic S-cup coffee makers in fiesta colors . . . Moonlight White, Citron Yellow, and Mandarin Orange. Made of light, bright polypro pylene, the durable space-age material that can't chip, peel or fade, till at Aoumuwm, hardware, gift and appliance Mora THE WEST BEND COMPANY Dept. sec Wait Bond, Wisconsin I YiL f Gay as the holiday season are these tt' wlfX, ""' t 'Ct'Iw' ' frosted cherry and nut-filled miniature fruitcakes, ijfj J V"tf2 'f& nffifr1 r-r . I perfect gifts for Christmas giving. ' (i irljfjr J PyQi T (Sift peialtie; Family Weekly Cookbook Pot high on your Christmas-gift list, or on your special-occasion list through out the whole year, some favorite treats from your kitchen which recipients of all ages will ever appreciate. A festively decorated coffee cake or fruitcake, a conserve or relish in an in terestingly shaped container, a gay as sortment of your favorite cookies or candies these, along with other culi nary specialties, will add to the joy and satisfaction of giving. See next week's issue of Family Weekly for favorite confection recipes. MELANIE DE PROFT, Food Editor Cherry Cakes 2 lbs. candied red cherries 6 oz. crystallised Ringer 3 cups chopped walnuts cup orsnge juice 3 cups flour 1 tablespoon baking powder 1 teaspoon salt 1 Vt teaspoons ground coriander 1 cup butter or margarine 1 cup sugar 6 egg yolks (about 'i cup) " 6 egg whites (about 1 cup) 1. Finely snip cherries and ginger with scissors dipped frequently in water. Mix with nuts in a bowl. Pour orange juice over mixture and toss to separate pieces of fruit; set aside. 2. Blend flour, baking powder, salt, and cori ander; Bet aside. 3. Cream butter until softened. Gradually add Vi cup of the sugar, beating thoroughly. Add egg yolks, one at a time, beating well after each addition. Stir in fruit and nut mixture, a small amount at a time. Add dry ingredients in fourths, blending after each addition. 4. Beat egg whites until frothy. Gradually add remaining Vi cup sugar, beating well after each addition. Continue beating until stiff peaks are formed. Fold into fruit mixture. Spoon into well greased small loaf pans or fancy molds. 5. Bake at 350F about 1 nr., or until a cake tester inserted in center comes out clean ; exact baking time will depend on size of cake. Remove from oven to cooling rack. Let stand 10 min. Remove from pans and cool completely. Wrap in moisture-vaporproof material. 6. When ready to frost, spread tops with Cherry-Confectioners' Sugar Icing and garnish with whole maraschino cherries. About 6 lbs. cake Cherry-Confectioners' Sugar Icing Prepare a double recipe of Confectioners' Sugar Icing (see Filled Holiday Coffee Cake) ; substi tute 1 tablespoon hot maraschino cherry sirup for 1 tablespoon of the hot water. Cherry-Chocolate Cakes Follow recipe for Cherry Cakes; substitute lb. candied pine apple for Vi lb. of the cherries. Add 1 cup (6-oz. pkg.) semisweet chocolate pieces to the fruit and nut mixture. Cherry-Lemon Cakes Follow recipe for Cherry-Chocolate Cakes; mix 2 tablespoons grated lemon peel with butter and omit chocolate. Filled Holiday Coffee Cake 1 cup milk, scalded and cooled to HOT to 115F 2 pkgs. active dry yeast 4 cups flour Vi cup sugar 1 teaspoon salt 1 cup firm butter 2 eggs, beaten 1 teaspoon vanilla extract Vanilla-Butter Filling (see recipe) 1 cup chopped nuts Confectioners' Sugar Icing (see recipe) 1. Soften yeast in the milk and stir until yeast is dissolved; Bet aside. 2. Mix flour, sugar, and salt together in a large bowl. Cut-in the butter with a pastry blender until mixture resembles coarse corn meal. Mix ing well after each addition, add the yeast, then a mixture of beaten eggs and extract. 3. Cover bowl with moisture-vaporproof ma terial. Chill several hours or overnight. 4. Before removing dough from refrigerator, prepare Vanilla-Butter Filling: Spread 2 table spoons filling over bottom and sides of each of two 9x5V4x2-in. pans. 5. Divide dough into halves. On a lightly floured surface, roll each half into an 18xl0-in. rec tangle. Spread each with one-half of remaining Ailing and sprinkle with one-half of nuts. Cut rectangle into three 10x6-in. strips. Roll up each strip lengthwise and twist slightly. Eraid three rolls together and place one braid in each pan, being sure to tuck ends under. Brush tops with melted butter. 6. Cover with waxed paper and a towel. Set in a warm place (80F to 85F) until dough is doubled in bulk, about IVi hrs. 7. Bake at 350 F for 45 to 50 min. Immediately remove from pans and cool on cooling racks. 8. Spread coffee cakes with Confectioners' Su gar Icing. Before icing is set, decorate top with an assortment of marzipan fruit, glazed dried apricots, and preserved kumquats. i filled coffee cakes Vanilla-Butter Filling Cream cup butter until softened; add 1V4 cups confectioners' sugar gradually, beating until light and fluffy. Thoroughly blend in 1 teaspoon vanilla extract. Confectioners' Sugar Icing Combine 1 cup confectioners' sugar, 1 table spoon softened butter, 1 teaspoon light corn sirup, and 1 tablespoon hot water; stir until thoroughly blended. Rhubarb Conserve 2 1 -lb. pkgs. frozen sweetened rhubarb, thawed 1 large orange 1 cup water Vi cup golden raisins 3 tablespoons Ginger Brew (see recipe) 2 tablespoons white vinegar SVt cups sugar teaspoon salt 1 bottle liquid fruit pectin ': cup chopped pecans 1. Empty packages of thawed rhubarb into a large kettle. Cut any large pieces of rhubarb into smaller pieces. 2. Rinse orange; cut in half, remove seeds, and cut through pulp and peel into fine slivers about in. long. Combine with water in a saucepan and simmer about 4 min., or until peel is almost tender; pour into kettle with rhubarb. 3. Add the raisins and next four ingredients; blend well. Bring rapidly to boiling; boil vigor ously 1 min., Btirring constantly. 4. Remove from heat and immediately stir in" the pectin and nuts. Continue stirring for 5 min. to keep fruit and nuts in suspension. ' 5. Ladle into sterilized jars and seal according to manufacturer's directions. Nine 8-oz. jars conserve Ginger Brew Crush enough ginger oot to yield 2 teaspoons. Combine with cup water in a small saucepan. Caver and bring to borting; simmer over low heat about 6 min. RemsMe from heat; let stand 5 min. family Weekly, December 1, 1963 Family Weekly, December 1, 1963
