Casual Cooking for Summer
Let ’s Have Dessert Alfresco Style
Pack a sack and take a snack!
Is there anything nicer on a warm spring or summer evening
ride on a bicycle to the park or beach? By the time you get there
site for a bit, you’re bound to be hungry. After all, you didn’t have
In keeping with the return
to simplicity, your snack pack
sack can hold a thermos of
chilled milk and some
cookies. That’s an easy des
sert. Having it out-of-doors
gives it the name of “al
fresco,” a word that comes
from the Italian, meaning “in
the coel” (of the evening).
Creamy Cherry Bars are
an ideal cgokie to have be
cause they’re nutritious,
made with creamery butter,
both cream and cottage
cheese, plus pecans, coconut
and cherries. They’re rich
and freeze nicely, if you want
to make them in advance.
Red ’N White Pinwheels
are a perfect answer to the
summertime cookie problem
because the recipe makes five
dozen. They’re a refrigera
tor cookie so you can mix
at one time, bake at another
time, or as needed.
CREAMY CHERRY EARS
1/2 cup (1 stick) butter
1/2 cup firmly packed light
brown sugar
1 cup all-purpose flour
2 packages (3-oz. each)
cream cheese
1/2 cup cottage cheese
1 tablespoon maraschino
- cherry juice
3/4 teaspoon almond extract
1/3 cup chopped maraschino
cherries ■<--
1/2 cup chopped pecans
—.l/2 cup flaked coconut
Cream butter; gradually add
sugar and beat until light
and fluffy. Gradually add
flour. Pat dough evenly over
bottom of an 8-inch square
baking pan. Bake in a pre
heated 350 degree oven, 15-
20 minutes. Meanwhile, beat
cream cheese, cottage cheese,
cherry juice and almond ex
tract in a small mixing bowl
until light and fluffy. Fold in
cherries; spread over first
layer. Combine pecans and -
coconut; sprinkle over cheese
A thermos of ice cold milk, Creamy Cherry Bars, Red *N
White Pinwheels and a basket of fruit give you dessert
alfresco.
filling. Bake 15-20 minutes.
Remove to wire rack to cool.
Yield: 24.
RED *N WHITE
PINWHEELS
1/2 cup (1 stick) butter
1 cup'sugar ' -
1/2 cup firmly packed light
' brown sugar
1 egg
1 teaspoon vanilla extract
' 1 tablespoon milk
2 cups sifted all-purpose
flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon red food color
1/2 teaspoon peppermint
extract
1/2 cup finely chopped nuts
Cream butter; gradually add
sugars and beat until light
‘and fluffy. Beat in egg,
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than taking a walk or a
and wander around the
dessert.
vanilla and milk Sift flour,
baking powder and salt to
gether; gradually add to
creamed mixture. Divide
dough in half; add red food
color and peppermint extract
to one half. Leave other half
plain. On waxed paper roll
white dough to measure 18 x
8-inches. On waxed paper
roll red dough to measure
16 x 8 - inches. Invert waxed
paper with red dough over
white dough; peel off waxed
paper. Sprinkle with nuts;
press in slightly so they stick
to red dough. Roll from long
side as for jelly roll. Chill
1 hour. Cut rolls into 1/4-
inch slices and place on but
tered baking sheets. Bake in
a preheated 400 degree oven,
8-10 minutes. Remove to wire
rack to cool. Yield: approx
imately 5 dozen cookies.
Lancaster Farming, Saturday. June 1,1974
Fruited Salads Can Double As Desserts
You can have your salad
and dessert at the same time
if you’ve made your salad
one with fruit, cream, cheese,
dairy sour cream or cottage
cheese.
When the morning’s cool,
put together the salad if it’s
going to be frozen or chilled
until firm. Then it’s ready to
come to noonday or evening
meal without fuss, thus free
ing your energies for pre
paring the main dish.
SPARKLIN’ FRUIT SALAD
3 tablespoons (3 enve
lopes) unfiavored
gelatin
1/2 cup sugar
2 3/4 cups buttermilk
1/3 cup fresh lemon juice
3/4''cup slivered grapes
1 cup diced orange
sections
1 can (8 1/2 oz.) crushed
pineapple, undrained
1 cup whipping cream
Salad greens
Orange sections
Grapes
Combine gelatin, sugar and
1 cup buttermilk in a 1-quart
saucepan. Place over low
heat, stirring constantly, until
gelatin is dissolved. Remove
from heat; add remainder of
buttermilk and lemon juice.
Chill until partially set. Add
grapes, oranges and pine
apple. Whip cream until stiff;
fold into fruit mixture. Turn
into 7-cup mold. Chill until
firm. Unmold onto greens;
garnish with orange sections
and grapes. Yield: 8-10
servings.
RED ’N WHITE
FROZEN SALAD
2 cans (1-lb. each) whole
cranberry sauce
1/4 cup lemon juice
1 cup whipping cream
2 tablespoons sifted
confectioners sugar
1/2 teaspoon vanilla extract
1/2 teaspoon chopped pecans
In a small bowl combine
cranberry sauce and lemon
juice. Spread evenly in 8-
inch square pan. Whip
cream; fold in sugar, vanilla
and pecans. Spread over cran
berry mixture and freeze
until firm. Serve on chilled
salad plates. 9 servings.
HEAVENLY HASH
2 cups loosely packed,
chilled cooked rice
1 can (13 1/2 oz.) pine
apple tidbits, drained
1/4 cup maraschino
cherries, drained and
sliced
11/2 cups colored miniature
marshmallows
Chantilly Cream*
In medium bowl, lightly toss
rice with pineapple, cherries
and marshmallows. Refriger
ate, covered about 1 hour.
Fold in Chantilly Cream.
6-8 servings.
•CHANTILLY CREAM
1/2 cup-whipping cream
1/2 cup dairy sour cream
3 tablespoons sifted
confectioners sugar
1/2 teaspoon vanilla extract
In a chilled bowl whip cream
until stiff; slowly fold in sour
cream, then sugar and vanilla
extract. Chill. Fold the Chan
tilly Cream into the fruit
mixture just before serving.
Top with additional cherries
or pineapple pieces, if de
sired. Yield: 1 1/2 cups.
17