Logansport Pharos-Tribune from Logansport, Indiana • Page 7

NOVEMBER 13,1991 Give Thanksgiving Dessert New with Soiced Whiooed whipped i Thanksgiving is just around the corner, and thoughts are turning to turkey, dressing, and, -of course, those delectable holiday desserts. If you'd like to try something a little different than the traditional pumpkin or mincemeat pies this year, here are some ideas that hold onto tradition, yet add a new twist. Candied Yam Pie with Spiced Whipped Cream 1 prepared 9-inch pastry crust or 9-inch deep dish frozen pastry crust, thawed 2 tablespoons orange marmalade 3 teaspoons pumpkin pie spice, divided 1 can (18 ounces) yams packed in syrup, drained 1 container (8 ounces) dairy sour cream 4 eggs cup orange juice 2 tablespoons sugar teaspoon salt Spiced Whipped Cream (recipe follows) Preheat oven to 450 degrees F. With fork tines pierce sides and bottom of pie crust. Bake until pale gold, about 5 minutes.

Brush sides and bottom of hot crust with orange marmalade; sprinkle with teaspoon pumpkin pie spice. Bake until marmalade is glazed, 2 to 3 minutes; cool slightly on a wire rack. In a food processor fitted with a metal wing blade place yams, sour cream, eggs, orange juice, sugar, asalt and remaining 3 teaspoons pumpkin pie spice; whirl until smooth, about 1 minute. Pour Candied Yam Pie is a deliciously rich (and easy to make) Thanksgiving dessert. into baked crust.

Reduce oven temperature to 350 degrees h. Bake until a knife inserted in the center comes-out clean about 35 minutes. Cool on a wire rack, about 45 minutes. Cover and refrigerate until cold, about 2 hours. Garnish with Spiced Whipped Cream topped with pecans, if desired.

8 servings. Spiced Whipped Cream cup heavy (whipping) cream 1 tablespoon sugar teaspoon pumpkin pie spice In the small bowl of an electric mixer beat cream, sugar and pumpkin pie spice until soft peaks form. Makes 1 cup. (Recipe from The American Spice Trade Association) Apple Pudding 1 cup brown sugar 3 tablespoons butter, softened 5 large apples, peeled, cored and sliced 1 egg beaten cup granulated sugar 1 cup all-purpose flour 2 teaspoons baking powder Pinch salt 1 teaspoon vanilla extract cup cold water 1 pint heavy cream, whipped if desired Preheat oven to 325 degrees F. Beat the brown sugar and butter together; spread the mixture in the bottom of a deep baking dish or casserole.

Spread the apples on top of the sugar mixture. Combine the remaining ingredients, except the whipped cream, in a blender or food processor; process until smooth. Pour the batter over the apples. Place the pan on a cookie sheet in case the pudding runs over. Bake in a 325-degree oven for 60 minutes.

Serve hot with cream, whipped if desired. Makes 10 servings. (Recipe from Associated Press) Fudgey Pecan Pie One 9-inch unbaked pastry shell 1 cup butter or margarine cup sugar cup cocoa 3 eggs 1 cup light corn syrup teaspoon salt 1 cup chopped pecans Sweetened Whipped Cream (recipe follows) Pecan halves (optional, for garnish) Prepare pastry shell; set aside. Heat oven to 375 degree F. In medium saucepan over low heat, melt butter; add sugar and cocoa, stirring until well blended.

Remove from heat; set aside. In medium bowl, beat eggs slightly. Stir in corn syrup and salt. Add cocoa mixture; blend well. Stir in chopped pecans.

Pour into an unbaked pastry shell. Bake in a 375-degree oven 45 to 50 minutes or until set. Cool. Cover; let stand about 8 hours before serving. Garnish with Sweet Whipped Cream and pecan halves, if desired.

Makes about 8 servings. Sweetened Whipped Cream In a small mixer bowl, stir together cup cold whipping cream, 1 tablespoon powdered sugar and teaspoon vanilla extract; beat until stiff. Makes about 1 cup topping, (Recipe from Hershey's Cocoa) TO Grandmother's Holiday bating hotline r- House We Go VALASSIS COUPON VALUES VALASSIS Tips for Traveling with Homebaked Goods You've put effort and love into your Thanksgiving pies, cakes and cookies and you want to get them where they're going in Here are some tips tor packing and transporting your baked' goods so they'll look and taste their best when they reach the Thanksgiving table, Packing for "toweling By Land or by Air To prevent jostling and breaking, use crumpled waxed paper to fill air space. Crumpled tissue paper, crumpled paper towels, bubble wrap and unsalted popcorn also make, good fillers. When traveling with more than one item, place the heaviest on the bottom.

Separated layers with waxed paper or plastic wrap. Good packing containers include sturdy cardboard boxes lined with waxed paper or aluminum foil, zippered or sealed plastic bags, and large cans with plastic lids. Baskets with handles make easy carryalls. By car. Keep baked goods in the trunk.

Sun streaming through windows can melt chocolate and soften baked goods, By train and bus: Avoid putting baked goods over or too close to heating ducts. Many trains have-heating ducts above the lug- eage racks which may cause baked goods to overheat. By airplane: High altitudes tend to dry out baked goods. Be sure to choose baked goods that can be tightly wrapped and sealed to maintain freshness. Bar cookies and pound cakes are easy to pack and "fly" well.

Packing Crisp and Soft Cookies and Cupcakes and Brownies For perfect arrival, wrap cookies individually with squares of plastic wrap. If wrapping more than one, use foil to wrap cookies in pairs (flat sides together) or in smalUtacks. QLay.er cookies jncanfc, cookieCseparately from crisp cookies to preserve freshness. A slice of bread stored with soft cookies, loosely covered, keeps them from drying out. Pack crisp cookies in loosely covered containers.

Pack soft cookies in tightly covered containers. Wrap cupcakes individually in plastic wrap. Plastic sandwich bags work well too. For maximum freshness, individually wrap each brownie in foil liner with plastic wrap. Pack brownies close together in a plastic container or a sturdy cardboard box, tightly sealed.

Reduce any extra air space in container by using crumpled wax paper or unsalted popped corn. If brownies are being packed for a long trip, place an apple slice in an airtight container for flavor retention and moistness. Bar Cookies, Loaves and Cakes Wrap unfrosted cakes snugly in one or two layers of plastic wrap or in a layer of aluminum foil. Coffeecakes should be wrapped snugly in plastic wrap and eaten as soon as possible upon arrival. Before serving, rewarm it in the oven on low heat.

Cake layers, pound cakes, loaves and bar cookies are most conveniently stored and transported in their original baking pans, covered tightly with plastic wrap or foil. Expert advice is just a phone call away Your fudge is failing, your dough is dry and your gingerbread house is caving in. What can you do when baking blunders turn your "Ho, Ho, HoVinlo "Oh. Oh, No's?" Just pick up the phone. The Land O'Lakes Holiday Baking Hotline is being offered for the second year.

Home economists will answer all of your cookie baking and candy making questions, from 8 a.m.' to 6 p.m.. beginning Dec. 1 and continuing through Dec, 22. Whether you're facing a culinary crisis, or simply need to know about ingredient substitutions, call 1-800-782-9606 for help. If you'call, you'll also receive a free leaflet entitled "Sweet Treats." which offers recipes for holiday goodies, and tips on baking.

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14-15-16, 9am-6pm MAY BE AVAILABLE FOR YOUR PARTY'S ENTERTAINMENT 'WEDDINGS REUNIONS CHRISTMAS BIRTHDAYS MUSIC ON CD'S REASONABLE 'CLASSIC ROCK ROLL MODERN BAND SWING OVER 4500 CAP'N CRUNCH PLAYS MUSIC ONCE A YEAR FORMAL CLEARANCE SAIE ff ee BUY ANY PAIR OF SHOES-GET THE PURSE fc PRICE (Dyed Free) New Dresses Arriving Dalfy In Time For The Sale! Largest Party and Bridal Shop In the Wabash BRIDES PARTY'S THINGS U.S. 24 East 722-1411 9ntroducing. (f lhe Logansport November Take The Worry Out Of Roasting Turkey By The Associated Press Roasting a turkey doesn't need to be a nerve-racking experience. All you need is the turkey, a flat rack, a roasting pan, meat thermometer and follow these instructions: Thaw turkey in refrigerator or cold water. When ready to cook, remove wrapper.

Remove neck from body cavity and giblets from neck cavity; refrigerate. Stuff neck and body cavities lightly, if desired. Turn wings back to hold neck skin in place. If untucked, return legs to tucked position. No trussing is necessary.

Place the turkey, breast side up, on a flat rack in an open pan, about 2 inches deep. Insert a meat thermometer deep into the thickest part of the thigh next to the body, not touching the bone. Brush the skin with oil to prevent skin from drying. Further basting is unnecessary. Roast at 325 degrees F.

When skin is golden brown, shield breast loosely with lightweight foil to prevent overbrowning. Check for doneness. Internal thigh temperature should be 180 degrees to 185 degrees center of stuffing, 160 degrees to 165 degrees F. Thigh and drumstick meat should feel soft. When thigh is pierced, juices should be clear, not pink.

Let stand 15 to 20 minutes for easier carving. In Appreciation of Our Customers: Pick up your Logansport Mall Gold Card at any participaong mall store. Cards wil 15th. Drawing will be held December 23rd at 6:00 p.m. (Need not be present to drop in box for'chance'to win one of 38 prizes.

Must be 18 yrs. to enter No purchase necessary. PRIZES TOTALING APPROX. 1 COLOR TV 1 br 2 STCEKEND GET-A-WAYS AT EMBASSY SUITES IN INDIANAPOLIS I OF 3' 14'K GOLD NECKLACES 1 MAGNAVOX BOOM BOX 1 4 EC. SET OF JAGUAR FREEPORT LUGGAGE 1-DUOFONE CORDLESS PHONE 1- DUOFONE ANSWERING MACHINE ES PEANUTS CHRISTMAS CAROUSEL SILVER mjlXAKO 2 1st 2 2nd 3 3rd 4 4th The (Matt! CVferry Christmas U.S.

24 EAST LOGANSPORT..