The Algona Upper Des Moines from Algona, Iowa on May 10, 1960 · Page 15
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The Algona Upper Des Moines from Algona, Iowa · Page 15

Algona, Iowa
Issue Date:
Tuesday, May 10, 1960
Page 15
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DESSERTS FOR BRIDGE STRAWBERRY SPONGE SHORTCAKE 1 pint fresh strawberries' 2 tablespoons sugar 1 package strawberry chiffon pie filling mix * cup boiling water k cup cold water K cup sugar 8-inch sponge cake layer, broken into It-inch pieces— 4 to 5 cups H nip whipping cream Wash and hull strawberries. Reserve 4 or 5 whole berries for garnish. Cut remaining berries in thick slices or quarters and sprinkle with 2 tablespoons sugar. Set aside. Place filling mix in a large deep mixing bowl. Add X cup boiling water and mix thoroughly. Add « cup cold water. Then beat vigorously with a rotary beater, or at highest speed of electric mixer until mixture is very foamy—takes about 1 minute. Add X cup sugar and beat until filling stands in peaks- takes 1 to 3 minutes. Fold in sliced strawberries. Pour X of the filling mixture into a 9-inch tube pan, then arrange X of the sponge cake pieces in a layer over the filling. Repeat layers. Cover with the remaining filling. Chill until set, about 2 or 3 hours. To unmold, run knife or spatula around sides of pan; turn onto serving plate. Whip cream; spread over top of dessert. (Or use whipped dessert topping mix.) Cut remaining strawberries in half, and use as garnish over cream. Makes 10 servings. •Or use 2 packages (10 ounces each) frozen sliced strawberries. Thaw and drain and use X cup juice instead of cold water. 1 cup buttermilk K teaspoon soda 1 package apple spice cake mix 2 eggs, unbeaten K cup applesauce BUTTERMILK APPLE SPICE CAKE Use your own recipe for an Applesauce Spice Cake, or: 1 package lemon pudding and pie filling mix Make Applesauce Spice Cake according to your own recipe or mix as follows: Combine buttermilk and soda. Then empty cake mix into bowl. Add eggs, applesauce, and buttermilk. Beat 3 minutes until smooth and creamy. Pour into two greased and floured 9-inch layer pans. Bake in moderate oven (350° F.) 35 to 40 minutes. Cool layers. Prepare lemon pudding and pie filling as S cup currants 2 tablespoons warm water X cup apple jetty IX cups heavy cream directed on package. Chill. Meanwhile, soak currants in warm water 15 to 20 minutes; then drain. Add jelly to lemon filling and beat with a rotary beater until jelly is distributed throughout filling. Stir in currants. Spread filling between layers and on top of cake. Then whip cream, sweeten if desired, and spread over sides and top edge of cake. Chill until ready to serve. CHOCOLATE CHIFFON PIE 1 package chocolate chiffon pie fitting mix 1 cup boiling hot milk % cup sugar 1 baked 9-inch Meringue Shett, cooled Place pie filling mix in small deep mixing bowl (about IX-quart size). Add boiling hot milk. Mix well. Beat vigorously with-rotary egg beater or at highest speed of electric mixer, until filling stands in peaks, about 3 to 6 minutes. Add sugar and beat 1 minute. Pour into Meringue Shell. Chill until set, about 2 hours. Garnish with whipped cream, if desired. Meringue Shett. Beat 2 egg whites until foamy throughout. Add X teaspoon cream of tartar and beat until stiff. Add X cup sugar, 2 tablespoons at a time, beating after each addition until sugar is blended. Then continue beating until meringue will stand in very stiff peaks. Spread mixture in lightly greased 9-inch pie pan, forming a collar around rim of pan. Bake in slow oven (275° F.) 1 hour. Cool. Note: Store leftover pie in refrigerator, covered with inverted pie pan! Gold Ribbon Winner at Minnesota State Fair suggests you make Golden Apricot Coffeecake "It's topped with apricot jam and slivered almonds—and bursting with the wonderful flavor only yeast can give," says Mrs. George McCollum, winner of the new Gold Ribbon for the best yeast baking at the Minnesota State Fair. "And so easy to make even if you've never baked with yeast before. Just mix and spoon —it rises right in the pan. And be sure to use Fleischmann's Active Dry Yeast. It's so fast rising and dependable ... most of us prize-winning cooks wouldn't use any other." w t Qold«n Apricot CoffMcak« FILLING Vi cup (1 stick) Blue Bonnet Margarine Vi cup sugar Vt cup slivered blanched almonds Vi cup apricot jam I tablespoon grated lemon rind Combine ingredients in saucepan, cook gently 5 minutes, stirring often. Let cool. DOUGH I package Fleischmann's Active Dry Yeast V4 cup warm (not hot) water Vi cup Blue Bonnet Margarine Vi cup.sutajr 3 e tff* V4 cup milk : 3 cups sifted enriched flour Vi teaspoon salt Sprinkle yeast in water and dissolve. In mixing bowl cream mar- garine, gradually add sugar, and cream together. Stir in yeast mixture and remaining ingredients. Beat until blended. Reserve Vi cup dough. Spread remaining dough in greased 9 x 9-inch pan. Cover with apricot filling. Work reserved Vi cup dough with V 4 cup additional flour until smooth and pliable. RoH into 12 x 12-inch square. Cut into Vi-inch strips. Arrange lattice fashion over filling. Brush with beaten egg white. Cover and let rise in warm place, free from draft, until doubled in bulk, about I hour. Bake at 375°F. about 30 minutes. V Orir»«

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