om Cotlee
4 caps diohlo-SMoagUi coffee beverage
(ese 2 to 4 teaspeens concentrated
olvol coffee to 1 cop boiling
wotor)
1. Pour hot coffee beverage over cinna
mon sticks and let stand about 1 hr.
2. Remove cinnamon sticks. Stir in the
cream. Chill thoroughly in refrigerator.
3. To serve, pour into ice-filled glasses.
3 sticks cinnamon
' "p heavy croon
Cohan Simp
Stir in desired amount of Coffee Sirup.
If desired, top with sweetened whipped
cream and sprinkle with ground cinna
mon. Use cinnamon sticks as stirrers.
About 4 aervinga
1
teed CI
Coffee Simp
i
1. Mix sugar and the Vt cup water to
gether in a saucepan. Stir over low heat
until sugar is dissolved. Cover, bring to
boiling, and boil 5 min. Remove from
heat
I toojpooo concentrated solebla coffee
4 cop belling wotor
2. Put coffee into a small cup or custard
cup. Add boiling water and stir until
blended. Stir into sugar mixture. Cool;
store covered in refrigerator.
About 1 cup sirup
Saperm Apple-Cream Fie
Paltry far V-ln. 2-crest pie (year
favorite recipe or a prepared ntlx)
to I (2 to 3 OK.) tart cook log apples,
washed eaartored, cored, pared, and
(Maty sliced (aboot 6 cops)
toaipooa grooad daaamoo
toaipooa erionj eolnug
'l Nmpiw tart
1 lubleipsoo battel or nwgwlns
cap chilled whlpplog croaai
Vj cop fcodji p ached browa sonar
I. Line pie pan with pastry. Roll out re
mainder for top crust; cut slits, fold, and
set aside.
3. Set a bowl and rotary beater in re
frigerator to chill.
3. Sprinkle lemon juice over apple slices
and mix lightly.
4. Mix sugar, brown sugar, cinnamon,
nutmeg, and salt together. Toss gently
with apples. Turn apple mixture into
pastry shell.
5. Dot with butter or margarine.
6. Using chilled bowl and beater, beat
1 egg white, slightly beotm
2 toospooos sogor
whipping cream until cream stands in
peaks when beater is slowly lifted up
right. Spread whipped cream over apple
filling.
7. Moisten edge of bottom crust with
water for a tight seal. Carefully lay top
crust over filling. Seal edges and flute.
I. Brush top crust lightly with egg white.
Sprinkle with sugar.
9. Bake at 450"F 10 min. Reduce heat to
350F and bake about 40 min. longer, or
until crust is a light golden brown.
One 9-tn. pie
A
r
niij ,,,.J
"NSTAHT
D5r.MlLK
UUD$
W
A $10 PRIZE-WINNING CAKE RECIPE
front a Family Weekly reader
rs. Lula Thomas. P. O. Bo 182, Niceville, Flal
Nut Cake
I sq. (1 ox.) oatwc
welled over hot w
1 cop (obeot 4 ox.)
3 caps sifted Moor
I tooipeea baking tada
naaama-
otato.
di
'ator and cooled
finely chopped
1. Grease bottoms only of 2 9-in. round
layer cake pans. Line with waxed paper
cut to fit bottoms; grease waxed paper.
Set aside.
2. Sift flour, baking soda, and salt to
gether. Set aside.
3. Cream butter or margarine and vanilla
extract together until softened. Add
sugar gradually, creaming until fluffy
after each addition.
4. Add eggs in thirds, beating thoroughly
after each addition. Mix in the cooled
chocolate.
5. Blend banana and buttermilk together.
4. Beating only until smooth after each
addition, alternately add dry ingredients
in fourths, banana-buttermilk mixture
1 teaspoon vanilla extract
3 caps sifted confectioners' soger
3 eggs, well booten (until thick and
piled softly)
1 cop sieved bananas (2 to 3 bananas with
brown-flocked pool)
cop bettemMik
in thirds to creamed mixture. Finally,
beat only until smooth (do not overheat) .
7. Stir in the chopped pecans. Turn bat
ter into prepared pans.
1. Bake at 3S0F 45 min., or until cake
tester or wooden pick comes out clean
when inserted in center of cake layer, or
until cake surface springs back when
lightly touched at center.
9. Remove from oven. Cool 10 min. in
pans on cooling racks. To loosen each
layer from pan, run a spatula gently
around sides. Cover with a cooling rack;
invert cake and remove pan. Immediately
peel off waxed paper and turn layer top
side up. Cool completely.
Tioo 9-tn. round coke layers
This is the one that's
ritolioiniifi -firr HiMTilHri art
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Family Weekly. October II. 1957
21
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