The Palm Beach Post from West Palm Beach, Florida on November 21, 1968 · Page 42
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November 21, 1968

A Publisher Extra Newspaper

The Palm Beach Post from West Palm Beach, Florida · Page 42

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West Palm Beach, Florida
Issue Date:
Thursday, November 21, 1968
Page:
Page 42
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Post & Times, Tkuiday. Nov. 21, 1K8-FN3 There's No Steaming To Cranberry Pudding Cake 1 tablespoon grated orange 1 tablespoon lemon juice rind 'A cup water orange rind, and salt in a constantly until mixture starts comes to a boil. Continue saucepan. Stir in orange and to thicken. Add margarine and cooking about 5 minutes. lemon juice, and water. Cook nutmeg and continue stirring berve warm over Cranberry-. lA teaspoon salt Mi teaspoon nutmeg Combine sugar, cornstarch, over medium heat, stirring until mixture thickens and Orange Pudding. A cup orange Juice 4 . : ' I i : I'll;?,. I Here's a one-bowl, no fuss cranberry pudding cake that is faster to make than any of Grandma s favorite recipes. That's because it's baked and not steamed. The baking time is short and the texture is light and tender. This new easy-bake holiday pudding cake is quick to mix since the creaming step has been eliminated and all ingredients are mixed in one bowl. The total preparation time is only ten minutes and the results are worth all that time. The deep rich flavor is ideal for wintertime entertaining, not onlv lor a final course for dinner but for dessert parties, too Various shapes are interesting. When the recipe was developed in the Martha Logan Kitchens, the best results were achieved when a ring mold was used instead of a standard cake pan. It the mold available is not the same size as called tor in the recipe, another mold with a tube in the center may be used. It is important to fill it only ;;i full with batter. Any excess batter may be baked in muffin tins or custard cups rubbed with shortening. When the pudding cakes are baked, they are easy to freeze and"are ready at a moment's notice. In fact, a good timesa-ver is to bake two cakes at a time to serve on different occasions. Freeze one in heavy-duty foil wrap: then reheat right in the foil just before serving time. No tricky steaming methods are involved. The same old-fashioned goodness is still there. The pudding cake bakes in 35 to 40 minutes and is delicious served warm with Creamy Hard Sauce or with Spiced Orange Sauce. CRANBERRY-ORANGE PUDDING Yield: 10 to 12 servings H cup shortening 1-2-3 cups sifted all-purpose flour '4 cup sugar 1 teaspoon baking powder teaspoon soda i teaspoon salt 1 teaspoon cinnamon ' teaspoon ginger Mi teaspoon cloves 2 teaspoons grated orange rind Mi cup molasses 1-3 cup orange juice legg 1 cup whole cranberries Mi cup chopped nuts Sift together flour, sugar, baking powder, soda. salt, and spices. Stir in orange rind. Add shortening, molasses, and orange juice. Beat 2 minutes at medium speed on electric mixer, or 300 strokes by hand. Scrape sides and bottom of bowl. Add egg. Beat 2 minutes longer. Mix in cranberries and nuts. Pour into a l-'-quart ring mold rubbed with shortening. Bake in a moderate oven 1 350 degree F.) 40 to 45 minutes. Cool in pan 10 minutes. Serve warm with Spiced Orange Sauce. HELPFUL HINT: To use smaller mold than recommended, fill mold a 4 full and bake extra batter in muffin tins rubbed with shortening. CREAMY SAUCE Yield: About 2 cups legg 1 tablespoon margarine, melted 1-V4 cups powdered sugar 1 cup whipping cream Mi teaspoon vanilla Beat egg until foamy. Stir in melted margarine. Add powdered sugar and beat until smooth. Beat whipping cream until stiff. Blend whipped cream and vanilla with egg and sugar mixture. If desired, omit vanilla and add 'a teaspoon brandy flavoring and 1 1 teaspoon rum extract. Serve with Cranberry-Orange Pudding. SPICED ORANGE SAUCE Yield: I-V4 cups Mi stick ('A cup) margarine A cup sugar 1 tablespoon cornstarch Mhfis&Ji k. CC f,:i a i . tifaoto tell if like if is. Because we're using ingredients that nobody has ever used before. and harks back to an old-fashioned You've never seen baby dinner labels like Strained Baby Dinners, plus Applesauce and THANKSGIVING PIE - This pumpkin pie filling is cooked on top of the range these before: Pork Loin and Sweet Potatoes and Rib of Beef in Junior Meats, Peas and Sirioin Steak instead of just and Beef. From now on, serve your baby the very best Strained Pears and Leg of Lamb instead of from Swift, the meat specialists. Holiday Old-Time Pumpkin just Vegetables and Lamb. Our baby dinners tell it like it is, because Apricots and Breast of Chicken instead of we're the only ones who have it to tell, just Vegetables and Chicken. All In all, six combinations of the finest meat cuts and baby's favorite fruits and vegetables in 1 A. By CECILY BROWNSTONE Associated Press Food Editor s ia OF be? DEAR CECILY: My mother cooked her pumpkin pie filling on top of the stove and turned it into a baked pie shell. I want to make that kind of pumpkin pie for my family, but unfortunately I've lost her recipe. Do you have one? All the recipes I have call for baking the filling in the pie shell in the oven. -NOSTALGIC READER. r DEAR NOSTALGIC READER: Here's a recipe for the kind of pumpkin pie you want. The filling, thickened with cornstarch, is cooked on top of the range and then it is turned into a baked pie shell. You'll find this pie has hearty pumpkin flavor; it's not overly sweet and it's not overly spiced. C.B. i ' . . . V ) ':f. STRAIN5 ? " i X 1 1 P':.,:y-' y RANGETOP PUMPKIN PIE 2-3cupsugar 2 tablespoons cornstarch 1 teaspoon cinnamon V4 teaspoon nutmeg '4 teaspoon ginger ' teaspoon cloves 2 large eggs, slightly beaten lean (1 pound) pumpkin leup milk Baked 9-inch pastry shell Sweetened whipped cream Pecans for garnish, if desired In a 2-quart saucepan thoroughly stir together the sugar, cornstarch, cinnamon, nutmeg, ginger and cloves. Stir in eggs and pumpkin. Gradually stir in milk. Stirring constantly, cook over medium heat until mixture comes to boil and boils 2 minutes. Cool to room temperature. Pour into baked shell. Chill at least 2 hours. Garnish with whipped cream and pecans. ""Note: In cooking the pumpkin mixture stir slowly in the form of the figure 8: this way you can watch the boiling and time it. If your pumpkin comes in a larger can than the 1-pound size specified in this recipe, measure 2 cups and use that amount. Ferns 9 feminine napkins go a long way to protect you longer. Femt it X rttrfd tradf mifh ot Kimbrl C'Jrk Corporation.

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