The Algona Upper Des Moines from Algona, Iowa on February 6, 1968 · Page 32
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The Algona Upper Des Moines from Algona, Iowa · Page 32

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Algona, Iowa
Issue Date:
Tuesday, February 6, 1968
Page:
Page 32
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HEAVENLY PEARS LEMON GOLD CAKE % cup sugar honey graham cracker crumbs 'A cup firmly packed brown sugar '/} teaspoon cinnamon '/2 teaspoon vanilla extract '/2 cup chopped California walnuts '/2 cup margarine, melted 1 pound 13-ouncc can pear halves 2 egg yolks, 'A cup sugar 2 tablespoons lemon juice 2 tablespoons plus % cup flour 'A teaspoon salt 'A teaspoon soda Drain pears; reserve 1 cup liquid. In saucepan, combine pear liquid, egg yolks, sugar, 1 tablespoon lemon juice and 2 tablespoons flour; mix well. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 1 minute. Pour into greased 2-quart casserole. Arrange pear halves over sauce. Combine remaining ingredients in small mixer bowl. Mix at low speed of mixer until well blended. Sprinkle over pears. Bake at 375° for 30 to 35 minutes. Drop Meringue by spoonfuls around edge of casserole. Bake 5 minutes longer. Serve warm. Meringue Beat 2 egg whites at high speed of mixer until soft peaks form. Gradually add Vi cup sugar and '/2 teaspoon cinnamon; continue beating until meringue stands in stiff peaks. LEMON SPONGE PIE '/4 teaspoon salt 2 cups flour 1'/2 cups sugar ] tablespoon baking powder ] teaspoon salt Vi cup cooking (salad) oil 6 eggs, separated % cup cold water 2 teaspoons lemon juice 1 teaspoon grated lemon rind '/2 teaspoon cream of tartar liUtj c/i/i/n,t/tg i Ji**-i*t*y *xn- • • 1*11 Sift the flour, sugar, baking powder and salt together in a bowl. Make a well and add in order, the oil, egg yolk, water, lemon juice and rind. Beat with a spoon until smooth Add the cream of tartar to the eg? whites; beat until very, very stiff. Pour the egg yolk mixture gradually over the whipped whites, carefully folding with a rubber scraper just until blended. Do not stir. Pour into an ungreased 10x4 inch tube pan. Bake at 325° for 70 minutes or until the top springs back when touched Turn the pan upside down, placing the tube part over the neck of a small funnel or empty soda bottle. When cold, loosen the sides with a spatula; remove the cake from the pan. Frost. Lemon Fluff Frosting 3 tablespoons lemon juice 2 teaspoons grated lemon rind Vi cup margarine Dash of salt 4 cups sifted confectioners' sugar , . Cream the margarine. Add the salt. Add part of the sugar; cream well. Add the remaining sugar alternately with the lemon juice, creaming until light and fluffy. Add the lemon rind ; mix until blended. LEMONY PRUNE LOAF / package Buttercream Lemon Frosting Mix l 3 /4 cups flour 1 teaspoon baking powder 1 teaspoon soda i/ 2 teaspoon salt 2 Vi cup cooking oil 12-ounce can prune cake and pastry filling or note below * ™t> California walnuts, chopped '/* ™P Su 8 ar hone y g raham Backer crumbs tablespoon flour tablespoon margarine 1 cup sugar I cup hot milk 1 Juice and rind of 1 lemon 1 3 eggs (separated) Mix sugar with salt and flour. Add the hot milk and egg yolks. Beat thoroughly. Add rind and juice of lemon. Add melted butter. Cool. Beat egg whites until stiff; fold into above mixture. Pour into an unbaked pie shell. Bake at 450° for 8 minutes, then 325° for 25 minutes. OL' VIRGINNY LEMON TEA CAKE Grease and flour bottom and sides of 9x5-inch pan. In large mixing bowl, combine 1W cups firmly packed dry frosting mix, flour, baking powder, soda, salt, eggs, oil and prune filling. ! Stir until well blended. Fold in walnuts and graham cracker crumbs. Pour into pan. Bake at 350 for 60 to 70 minutes until top springs back when lightlv touched in center. Remove from pan. While warm, frost with Glaze. NOTE : Two (4%-ounccl jars strained prunes baby food may be substituted for prune filling. Increase flour to 2 cups. Or. simmer 12-ounce package pitted prunes in 1 cup water for 15 minutes. Cool. Mash or puree with blender. Lemon Glaze Combine remaining dry frosting mix with about V4 cup .cream; beat until smooth. 2 packages active dry yeast 'A 3 cups flour 1 '/2 teaspoon salt Vt 1 (4-serving package 2 instant coconut cream 1 pudding mix) 3 /4 cup water cup margarine egg cup light corn syrup eggs (4-serving) package instant lemon pudding mix LEMON GINGERBREAD SWIRL In large bowl thoroughly mix 2 packages undissolved active dry yeast, 1 cup flour, '/> teaspoon salt, and instant coconut cream pudding mix. Heat 3 /4 cup water and 1 A cup margarine in saucepan over low heat until warm, (margarine need not melt) Add liquid mixture to dry ingredients. Beat 2 minutes at medium speed, scraping bowl occasionally. Add 1 cup flour or enough to make a thick batter and 1 egg. Beat on high speed for 2 minutes, scraping bowl occasionally. Stir in remaining flour. Cover; let rise in warm place until light and doubled in size, about 1 hour. Grease bottoms and sides of two 9-inch round layer pans. Combine corn syrup, 2 eggs and dry lemon pudding mix in small mixer bowl. Beat only until well blended, about 30 seconds. Spread yeast dough evenly in pans, pushing dough halfway up sides. Spread half of filling over dough in each pan. Cover; let rise again until light, about 15 minutes. Bake at 350° for 25 to 30 minutes. Serve warm sprinkled with confectioners' sugar. 3 /4 cup sugar 1 tablespoon flour ¥4 to '/s cup lemon juice '/4 cup water 4 unbeaten eggs '/2 cup flaked coconut Vh cups sifted flour 1 teaspoon soda 1 teaspoon cinnamon '/2 teaspoon salt '/4 teaspoon ginger '/4 teaspoon allspice '/a cup firmly packed brown sugar '/s cup rnargarine '/i cup light molasses cup boiling water Combine in top of double boiler sugar, flour, lemon juice, water and 2 eggs. Cook over boiling water, stirring constantly, until thick. Add coconut; cool. Sift flour with soda, cinnamon, salt, ginger and allspice; set aside. Add brown sugar gradually to margarine, creaming well. Blend in 2 eggs; beat well. Add dry ingredients, alternately with molasses, beginning and ending with dry ingredients. Blend thoroughly after each addition. Stir in boiling water. Turn into 9x9-inch pan, well greased and lightly floured on bottom. Pour lemon juice over batter. Cut through batter with knife. Bake at 350° for 35 to 40 minutes. Serve warm with sweetened whipped cream. Makes 9x9-inch cake. TOUCH OF LEMON There's nothing like that wonderful "lemony" aroma, flavor and bright gay color. Lemon adds zest to many recipes. Seafood and fish, salads or desserts are but a few dishes which take on new interest and flavor appeal with the addition of a touch of lemon. An average lemon should produce approximately V4 cup juice and IVa teaspoons grated rind. Lemon juice concentrates vary in strength, so check label for equivalents. Use half as much dried lemon rind when substituting for fresh. A few drops of lemon extract can give you somewhat the same flavor as grated rind or peel. by Pam Howard

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