The Algona Upper Des Moines from Algona, Iowa on March 9, 1965 · Page 20
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The Algona Upper Des Moines from Algona, Iowa · Page 20

Algona, Iowa
Issue Date:
Tuesday, March 9, 1965
Page 20
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PINEAPPLE MINT FLUFF PIE 1 No. 2 can crushed pineapple 2 tablespoons chopped fresh mint (or few drops mint extract) 1 envelope (I tablespoon) unfavored gelatin l /4 cup cold water '/j cup sugar '/it teaspoon salt 2 tablespoons lemon juice V4 cup miniature marshmallows 3 /4 cup whipping cream 1 bolted 9-inch pastry shell Drain the syrup from pineapple. To the syrup add mint leaves, if used. Simmer 1 minute. Soften gelatin in cold water. Strain hot pineapple syrup. Stir in sugar, salt, softened gelatin, pineapple, lemon juice and mint extract if fresh mint is not used. Cool until slightly thickened. Fold in marshmallows. Refrigerate until thick, but not yet firm. .Whip cream stiff and fold in. Pile into baked pastry shell. Refrigerate several hours, until firm. Garnish with an extra puff of whipped cream if desired, pineapple and fresh mint leaves. Serves 6 to 8. APPLE PIE WITH CHEESE PASTRY PEACHES JUBILEE IN A CRUST 1 No. 2M can cling peach slices Vt cup margarine 1 tablespoon flour 6 sugar cubes 44 cup brown sugar (packed) Lemon or orange extract V* cup flour Pastry for 1 (9-inch) pie shell Drain peaches thoroughly. Line 9-inch pie pan with pastry and rub 1 tablespoon flour in bottom. Turn peaches into pan. Blend sugar, flour and margarine together until crumbly. Sprinkle over peaches. Bake in 425° F. oven for 25 to 35 minutes, until pastry is well browned and topping crisp and browned. Arrange sugar cubes in circle on top of warm pie. Drizzle lemon extract over sugar and ignite cubes. Serve at once. Vt cup margarine 3 tablespoons sugar ORANGE DREAM PIE 7 W cups flour >A teaspoon salt 6 to 8 tart apples, cut in eighths 2 tablespoons flour I cup sugar ¥4 teaspoon salt 1 teaspoon cinnamon 2 tablespoons margarine 1 recipe 1-2-3 Cheese Pastry for Two^Crust Pie Prepare apples. Mix flour, sugar, salt and cinnamon. Divide dough about in half, use the larger part for bottom pastry. Flatten slightly and immediately roll out between 2 pieces of waxed paper. Wipe table with damp cloth to prevent paper from slipping. Peel off top paper; place pastry in pan, paper-side-up. Peel off paper and fit pastry loosely into pan. Arrange apples in pastry lined pie pan. Sprinkle flour and sugar mixture over apples. Dot with margarine. Roll out remaining pastry in similar manner for top crust. Make several slashes in crust to permit escape of steam. Place crust over apples; seal and flute edges. Bake in 425°F. (hot) oven 50 to 60 minutes or until crust is brown and apples appear to be tender. 1-2-3 Pastry for Two-Crust Pie (9-inch): 2 cups sifted flour '/J cup corn oil % cup shredded sharp Cheddar cheese 3 tablespoons cold water 1 teaspoon salt Mix flour, cheese and salt. Blend oil in thoroughly with fork. Sprinkle all of water over mixture; mix well. Press dough firmly into ball with hands. If too dry, mix in 1 to 2 tablespoons more oil ORANGE CHEESE FILLING: '/£ cup undiluted frozen orange juice 'A teaspoon cream of tartar 1 envelope (1 tablespoon) unftavored 1 teaspoon vanilla extract gelatin ¥4 teaspoon salt 3 eggs, separated 1 cup (8-oz. pkg.) cream cheese 1 cup sugar 1 cup whipping cream Soften margarine with sugar. Add flour and salt. Mix to form a dough. Place % cup in pan for crumb topping. Press remaining mixture evenly over bottom and sides of a 9-inch piepan. Flute. Bake at 375° until light golden brown: crumbs 8 to 10 minutes; crust 10 to 12 minutes. Cool. Orange Cheese Filling: Combine J« cup orange juice and gelatin in top of double boiler. Add egg whites, Ji cup sugar and cream of tartar. Cook .over trailing water, beating constantly, until stiff peaks form. Set aside. Combine in medium saucepan }* cup orange juice, egg yolks, X cup sugar, vanilla and salt Beat with electric mixer or rotary beater until light. Cook, stirring constantly, until smooth and thick. Remove from heaL Add cream cheese; beat until smooth. Fold into gelatin-egg mixture. Chill until thickened but not set, about 30 minutes. Beat cream until thick; fold into gelatin mixture. Spoon into baked shell. Sprinkle with reserved crumbs. Chill at least 2 hours. CREAMY PEACH PIE 4 cups miniature marshmallows 2 tablespoons orange juice I tablespoon lemon juice I cup heavy cream, whipped 1 cup drained diced peaches 1 8 or 9-inch baked pastry shell, cooled Peach slice* Melt marshmallows with orange and lemon juice in double boiler. Stir until smooth. Chill. Fold in whipped cream and peaches. Pour into pastry shell. Chill. Garnish with peach slices. STRAWBERRY- RHUBARB PIE 2 cups strawberries, washed, capped and halved 2 cups rhubarb, cut in 1-inch pieces I ¥2 cups sugar l /4 cup quick-cooking tapioca OR 6 tablespoons flour 16 teaspoon salt 1 teaspoon grated orange rind (optional) 2 tablespoons margarine Pastry for 2-crust 9-inch pie Make pastry according to directions for your favorite recipe. Roll out bottom crust and fit into a 9- inch pie pan. Combine sugar, tapioca OR flour, salt and grated orange rind. Add to fruit and toss lightly until fruit is well- coated. Place strawberry- rhubarb mixture in pan and dot with margarine. Roll out top crust and place over filling; trim and crimp edges. Cut gashes to allow steam to escape. Bake in 425° oven for 40 to 45 minutes, until crust is nicely browned. There's no doubt about \vho makes the perfect pancakes. But which Pillsbury pancake has the perfect taste for you? »LM.MT«rr, MARKS MOOT MrfMCMf* Pillsbury f Mf' 11 ^Jh H HungryJack. BUTTERMILK Pancake Mix f'g. & fc 'i {• r q sa y*w cm by I Watch them rise up light and tender! Pick a Perfect Pancake. Pick Pillshurs

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