14—Lancaster Farming. Saturday. February 18, 1967 For the Farm Wife and Family By Mr*. Hit hard C. Spence, Food Editor This delicious red and white cake is perfect for the l, ied and white" holidays of this time of vear. It is made without eggs The torte layers made with graham chackers. are filled with a raspberry cream and drizzl ed with raspberry sauce. We’re sure you’ll be proud to serve it to your family or fnends. SPENCE RVSPBERRY CREAM-FILLED TORTE 11.I 1 .- cups Sifted all-purpose floui 1/4 teaspoon salt 1•j teaspoons baking powder 18 houey-flavoied giaham ciackeis. finely 1 oiled (about 11,I 1 , cups crumbs) ij pound buttei 01 marga- une. softened 1 (8 oz ) package cieam cheese, softened 1 tablespoon grated oiange und IV4 cups sugar 3 /j cup oiange juice 1 (10-oz nkg) Dozen lasp- bemes thawed 1 teaspoons coinstarch j 1 pint heavy crerm. whipped! until stiff Line bottom of thiee (8- iach) sqtnte pans with wax papei giease and floor Set aside Si r 't flour, salt and bak ing powder Add ciumbs and mix well Blend together in large bov/l of electric mixer buttei, cream cheese, and! Heavenly Dessert Fare orange rind Gradually beat m sugar, continue beating until light and fluffy. At low speed alternately blend in dry in gredients and orange juice, be ginning and ending with dry ingredients Spread evenly in prepared pans Bake in a pie heated moderate oven (375 de grees) 20 to 25 minutes Let cool completely in pans on wire lack Meanwhile dram raspberries thoroughly, leserv mg ’i cup syrup In small saucepan blend raspberry sy i«P with cornstarch Stir over medium heat until mixture thickens and comes to a boil. Cool: refrigerate berries. To assemble, invert torte layers onto a flat surface. Re move wax paper Sweeten whipped cream lightly. Meas ure 1 cup Biend slightly crushed raspbeines into re mainder of cream. Spread be tween Ist and 2nd layers Place 3rd layer on top and cover with reserved cieam. Refriger ate ’j hour. Just before serv ing. drizzle a little thickened juice around the outer edges of plain cream. Serve remain der with cake Makes 16 serv ings. Low salt desserts can be tasty Shredded wheat morsels are glazed in apricot preserve, topped with a banana custaid sauce and a spi inkle of nut meg GLAZED WHEAT MORSELS cup apricot pieseives *4 cup lemon juice 2 tablespoons unsalted but- ter 60 spoon-size shiedded wheat l cups skim milk prepaied from instant nonfat milk Thinly pared nnd of 1 orange 2 teaspoons cornstarch 2 eggs, separated I SEE THE Kitchens" Next Thursday Feb. 23 at 7:30 P.M. in the Rec Center i * i Tonight Show IN Lititz STARRING a host- of kitchen experts to bring you up to date on the latest in kitchen styling, appliances, design and efficiency. •+( -Mary Myers, Senior Home Economist for P. P. &L. ip_ “The Eelectric Kitchen Today’’ ■A Peg Gilliland, Home Economist for U. G. I. Joe Moudy, representing Sherwin-Williams “Color Your Kitchen New” A" Rodney E. Miller, Vice Pres. Conestoga National Bank “Spend My Money!” Ray Afflerbach from Whitehall Kitchens “Kitchen Talk” Refreshments for all plus a “soup to nuts” question-and-answ'er period following the talks and demonstrations.' Don’t miss it . . get your kitchen questions answered now. PLEASE CALL FOR RESERVATIONS TO BE SURE OF A SEAT! KITCHENS'— REMODELING ATTICS GAME ROOMS DENS 2 tablespoons sugar teaspoon vanilla extract 1 ilpe banana, sliced Ground nutmeg Blend first three ingredients in medium skillet. Place over heat and bring to a full boil. Then cook and stir constantly over highest heat for 5 min utes Mixture will have a foam like appearance Remove from heat. Add shieddcd wheat Stir until cereal is evenly coated. Spread on wax paper. In covered saucepan, slowly heat 1 cup milk and orange rind until bubbles appear round the edges. Remove from heat Discard rind Blend corn staich with remainder of milk. Add to hot milk Stir ovei medium heat until mixture comes to a boil Remove 'iom heat Gradually add to beaten egg yolks Lower heat and cook 1 minute longer, stirring. Do not boil. Add sugar and vanilla extract. Cool. Chill. Just before serving, fold in banana slices Beat the egg whites until stiff but not dry; fold lighDy through custard Place shicdded wheat in six sherbet glasses. Top with gen erous portions of custaid and a dusting of nutmeg Makes 6 servings “What’s New in Gas’* Apple pie is ever popular. Here is a new twist to un old favorite, u tasty vanlllu wafer* crumb crii‘l. glorllled with ap pies, nuts and sour cream. Combine crumbs and 3 ta blespoons butter or margarine; use to line bottom and sides of an 8-mch pie plate. Beat to gether sour cream, Va cup sugai, 1 tablespoon flour and egg Pare and core apples; cut into about 12 wedges; turn into thin crosswise slices. Blend with sour cream mix ture, then turn into pie plate. Blend V» cup sugar, 1 table spoon How, 2 tablespoons but ter or maigarine, nuts and cinnamon Distribute evenly over top of pie Bake in a pre heated moderate oven (350 de (Continued on Page 15) SPONSORED BY f longV, ■ AND I BOMBERGER HOME CENTER 45 North Broad St., Litilz, Penna. 17543 nut topped CKKAMY APPI.E PIE cup vanilla wafers crumbs (about 30 wafers) tablespoons butter or mar* Karine, melted cup dairy sour cream cup granulated sugar tablespoons flour egg ’ medium apples cup chopped pecans or walnuts teaspoon ground cinnamoa Whipped cream, optional
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