Independent from Long Beach, California on January 31, 1960 · Page 114
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Independent from Long Beach, California · Page 114

Long Beach, California
Issue Date:
Sunday, January 31, 1960
Page 114
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Three teen-age winners in a national contest show BAKING IS A BOY'S TALENT by BETH MBBRIMAN Parade food editor DONALD J. SIMCER of Grand Forks, N.D., counts baking desserts one of his favorite hobbies. And it's paid off--to the tune of $500. His spiey cake recipe (see photo, right) won in the Pillsbury Grand National Bake-Off. Donald, who is 18, stands 6 feet 3 inches, and weighs 213 pounds, will use the money to buy a power saw and to further his education. At the moment, he is waiting to be called for military service. SPUD AND SPICE CAKE I % cups sugar . 1/2 teaspoon salt . I cup cold mashed 3 unbeaten eggs potatoes" , I teaspoon baking soda 3 /4 cup soft shortening 1 cup buttermilk 1 teaspoon cinnamon 2 cups sifted all-purpose '/» teaspoon nutmeg Hour 54'cup walnuts, chopped Combine sugar, potatoes, shortening, spices, and salt. Cream well. Add eggs, healing u n t i l blended. Combine baking soda and buttermilk. Add alternately with flour to creamed mixture, beginning and ending with flour. Coal walnuts with 2 additional tablespoons flour, stir into batter. Turn into greased and floured 13"-x-9"-x-2" pan. Bake in moderate oven (350*) 50 to GO minutes.Cool and frost. "Or reconstitute instant mashed potatoes as directed on package, and let cool before measuring. Qnicli Caramel Frosting: Melt V* cup butter or margarine in saucepan; stir in % cup firmly packed brown sugar. Continue cooking over low heat 2 minutes. Add 3 tablespoons milk. Bring to a full boil; cool to lukewarm without stirring. Add 2 cups sifted 10 X sugar; beat until smooth and of spreading consistency. THOMAS L. HEnnEHTof Gnadenhuttcn.Ohio, invented his prize-winning pizza-like main dish one clay when he was trying to bake pizza, ran out of pizza ingredients, and improvised with leftovers. When not baking, 18-ycar-old Thomas is a sophomore at Ohio State University. He has a four-year scholarship, is majoring in chemistry, and is undecided whether to make his career in the Navy or in private industry. CHEESE HAM-WHEELS I package active dry yeast 18 thin slices American or Cheddar cheese ,,(about 1V6" square) 9 thin slices boiled ham (about 4" square) 2 tablespoons butter, melted Poppy seed or sesame '/4 cup warm water (105-110') 1 tablespoon sugar 1 tablespoon shortening I teaspoon s:ilt Vi cup hot scalded milk 1 slightly beaten egg 2V2 la 3 cups sifted all- purpose flour seed, if desired Dissolve yeast in warm water. Combine sugar, shortening, salt, and milk in mixing bowl. Cool to lukewarm. Stir in egg and yeast. Gradually add flour to form a stiff dough, beating well after each addition.-Cover. Let rise in wann place until light and doubled in size, 1 to 1V^ hours. Roll out dough on floured surface to a 12" square. Cut into nine 4" squares. Place squares on greased baking sheets. Top each with a slice of cheese, a slice of ham, then one more cheese slice. Cut with scissors or sharp knife diagonally through layers of dough, ham, and cheese from each corner to within V4" of the center. Fold alternate points to center, forming "pinwhecl," overlapping and pinching gently to seal. Fasten with wooden pick. Brush with melted butter. Sprinkle with poppy seed or sesame seed. Cover. Let rise in warm-place until light and double in size, about 30 minutes. Bake in hot oven (400") 15 to 18 minutes. Serve hot. Makes nine pinwheels. KENNETH J. CKISPO of Quincy, Mass., started experimenting with an old family cookie recipe one day and worked on it until he came up with this winning one for Peanut Sticks. At 16, Kenneth is a junior at Quincy Trade School, where he's learning to be a pattern-maker. He has won trophies in archery, also goes out for swimming and weight-lifting. Just old enough to drive, his secret ambition is to buy a car. PEANUT STICKS 3 A cup butter or margarine 1 teaspoon vanilla Vi cup sifted 10 X sugar 2 cups sifted all-purpose Vj cup firmly packed flour brown sugar 1 cup peanuts, chopped Cream butter or margarine, gradually add 10 X sugar, brown sugar, and vanilla, creaming well. Add flour gradually; mix well. Stir in peanuts. If necessary, chill for easier handling. Shape into sticks 3" long and Vz" in diam- eter. Place on ungrcased baking sheets. Bake in moderate oven (350") 15 to 18 minutes or until lightly browned. Cool. If desired, frost and sprinkle with chopped peanuts. Makes about five dozen cookies. Coffee Frosting: Cream 2 tablespoons butter with l«cup sifted 10 X sugar, % teaspoon instant coffee, and VS teaspoon vanilla. Blend in 1 to 2 tablespoons milk until of spreading consistency. PHOTOS BY MIDORI Porade · Jon. 31, I960

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