CE-lancasttr Farming, Saturday, October 4,1980
Bone On The Range A
For snooks or desserts, bake o oaks
Fresh, homemade cake is sure to please the crowd at
your table now that cooler weather has arrived and ap
petites are back to normal. Any of the cakes in this week’s
column will add the final, delicious touch to your daily
meals, or appeal to those hungry children as they jump off
the school bus after a hard day at their work.
Try several, and while the cake is still fresh and at its
peak cut off a few slices, wrap them individually and put
them in the freezer to be grabbed to fill the lunch boxes on
those mornings when the cupboard may be bare.
Begin now, select the cake which appeals to you and
make it for dessert tonight. Your family will respond with
smiles of appreciation.
PINEAPPLE CAKE ROLL
115%-ounce can crushed pineapple
Vz cup packed brown sugar
2 tablespoons butter or margarine, melted
4 egg yolks
Vz teapsoon vanilla
Vi cup granulated sugar
4 egg whites
Vz cup granulated sugar
% cup all-purpose flour
% teaspoon salt
1 recipe Pineapple Sauce
Drain pineapple, reserving syrup. If necessary, add
water to syrup to make % cup liquid; set aside for sauce.
Stir together the drained pineapple, brown sugar, and
melted butter or margarine; spread mixture evenly in
bottom of ungreased 15xl0xl-incb jelly roll pan. In small
mixer'bowl beat egg yolks and vanilla about 5 minutes or
till thick and lemon-colored. Gradually beat in the Vz cup
granulated sugar. Wash beaters thoroughly.
In large mixer bowl beat egg whites to soft peaks.
Gradually add the Vz cup granulated sugar, beating to stiff
peaks. Fold yolks into whites. Stir together flour, baking
powder, and salt; sprinkle over egg mixture. Feld in
gently. Spread batter over pineapple mixture in pan. Bake
at 375* oven for 12 to 15 minutes. Immediately loosen
edges of cake from pan and turn out onto towel sprinkle
with powdered sugar. (If any pineapple mixture remains
in pan, remove with narrow spatula and spread over
cake.) Let stand 1 minute. Starting at narrow end roll up
cake, usine towel to help you roll. Cool completely on wire
rack. To serve, cut into Vz-incb slices; place 2 slices on
each plate. Spoon Pineapple Sauce over. Makes 10 ser
vings.
To make Pineapple Sauce: In medium saucepan stir
together V* cup granulated sugar, and 1 tablespoon corn
starch. Add reserved pineapple syrup. Cook and stir till
bubbly. Stir in 1 tablespoon butter and a few drops of
yellow food coloring, if desired. Cover surface with waxed
paper; chill
Cook’s
Question V'/
QUESTION; If you have a question on cooking or
household problems, why not send it to us and see
if our readers can help? Just address it to: Cook's
Question Corner, Lancaster Farming, P.O. Box
366, Litttz, PA 17543. Any answers we receive,
we’ll publish in Home on the Range at a later date.
Thank you gifts are mailed to anyone whose
questions we use.
October
II
25
November
S. Brown, Littles town
Recipe Topics
Souper Suppers
Soups and
accompaniments
Apples - A Slice of
Americana
Trick or Treat Surprise
Pumpkin Pleasers
RAW APPLE CAKE
4 cups apples, peeled and sliced
2 cups flour
2 cups sugar
1 teaspoon salt
teaspoon baking soda
2 eggs
2 teaspoons cinnamon
3/4 cup oil
2 teaspoons vanilla
Mix sugar and apples in a large mixing bowl. Set aside
for a few minutes. Mix dry ingredients with apples. Add
eggs, oil and vanilla. Mix thoroughly. Pour in a greased 9”
x 13” pan. Bake 50 minutes in a 350 degree oven. Top with
a favorite frosting.
Mrs. Leon K. Martin, New Providence.
FRENCH POUND CAKE
Vz pound of butter, (sweet butter is best)
1 pound confectioners sugar
4 eggs
3 cups all purpose flour
% teaspoon baking powder
1 teaspoon salt
1 cup milk
Cream the butter and sugar, add eggs, one at a time,
beating well. Sift flour, baking powder and salt. Alter
nately add flour mixture and milk to batter. Beat well.
Use a large tube pan, greased and floured. Bake at 350
degrees for \Vz hours.
SOUR CREAM CAKE
7/8 cup sugar
1 cup sour cream
2 eggs
1 rounded cup flour
% teaspoon soda
1 teaspoon baking powder
1 teaspoon vanilla
pinch salt
Cream sugar and eggs. Add soda to the sour cream and
add bating powder to salt and flour. Add dry ingredients
and sour cream to the creamed mixture. Add vanilla and
bake in a tube pan at 350 degrees. (Very rich and light
when made with real sour cream.”)
Mrs. Donald Hill, Appalachin, N.Y.
CHOCOLATE ECLAIRE CAKE
2 3oz. packages instant French Vanilla pudding
Scupsmilk
9 oz. container frozen whipped topping
1 box graham crackers
Mix pudding and milk until thick with electric mixer.
Fold in whipped topping. Put a single layer of crackers in
a 9” x 13” cake pan. (Do not crush - piece when layering
crackers.)
Pour half of pudding mix on top. Spread evenly. Place
another layer of crackers and add remaining pudding on
top. Add another layer of crakers.
2 tablespoons butter
6 tablespoons cocoa
2 teaspoons light corn syrup
1 teaspoon vanilla
VA cups confectioners sugar
3 tablespoons milk
Heat until dissolved. Pour on top of crackers.
Refrigerate 24 hours.
BOSTON CREAM PIE
3/4 cup cake flour
1 teaspoon baking powder
V* teaspoon salt
3 egg yolks (V* cup)
% cup sugar
V* cup boiling water
1 teaspoon vanilla
Vz teaspoon lemon flavoring
Heat oven to 350 degrees. Grease and flour one 8” or 9”
cake pan. Blend flour, baking powder and salt. Set aside.
Beat egg yolks m small mixer bowl until very thick and
lemon colored. Beat sugar in gradually. Blend in water
and flavorings slowly. Quickly blend in dry ingredients;
pour into pan. Bake about 25 minutes. Let cool 8-10
minutes; then remove from pan. When cool split layer and
fill.
V* cup sugar
1 tablespoon cornstarch
y* teaspoon salt
1 cup milk
1 egg yolk, slightly beaten
1 tablespoon butter
1 teaspoon vanilla
Gertrude V. Haas, Lenhartsville
ICING
Mrs. Belinda Myers, Dallastown
FILLING
A pineapple cake roll will give your family a
pleasant lift from the ordinary layer cake. This is
easy to make and the luscious pineapple sauce
makes it elegant enough for company.
Mix sugar, cornstarch and salt In saucepan. Gradually
stir in milk. Bring to boil over medium heat, stirring
constantly. Boil 1 minute. Remove from heat. Stir at least
half of hot mixture into egg yolk. Blend into remaining
mixture. Boil one minute or more. Remove from heat.
Blend in butter and vanilla. Cool, stirring occasionally.
GLAZE
1 square unsweetened chocolate
1 teaspoon butter
1 cup sifted confectioners sugar
2 tablespoons boiling water
Melt chocolate and butter together over hot water.
Remove from heat. Blend in sugar and water. Beat only
until smooth but not stiff. Pour over top layer of cake.
3 cups flour
1 teaspoon baking powder
1 teaspoon soda
% teaspoon salt
3/4 cup shortening
2cupssugar
2 eggs
1 cup mashed bananas
1 cup sour milk
Cream shortening and sugar, add eggs, sour milk and
bananas. Add flour, baking powder, soda and salt. Bakeat
350 degrees for 40-45 minutes in a 9”x13” cake pan. „
MarieS. Martin, Ephrata
RED BEET CHOCOLATE CAKE
VA cups sugar
3 eggs
2 squares chocolate
VA teaspoons soda
1 cup oil
VA cup sieved beets (blended)
13/4 cup flour
Va teaspoon salt
Vz teaspoon vanilla
Combine sugar and eggs. Add vegetable oil, beets and
chocolate. Sift flour, soda and salt. Add vanilla to other
ingredients. Bake at 350 degrees for 20-25 minutes in a
12”x8”x2” pan.
COCOA CREAM FROSTING
Va cup soft butter
2 cups sifted confectioners sugar
Va cup cocoa
Va cup evaportated milk or cream
3/4 teaspoon vanilla
Blend ingredients together.
Annabelle Menegus
SPUD AND SPICE CAKE
13/4 cup sugar
1 cup cold mashed potatoes
3/4 cup shortening
1 teaspoon cinnamon
Vz teaspoon salt
% teaspoon nutmeg
3 eggs
1 teaspoon soda
1 cup buttermilk or sour milk
2 cups flour
3/4 cup nuts, chopped
2 tablespoons flour
Combine and cream thoroughly sugar, mashpd
potatoes, shortening, cinnamon, salt and nutmeg. Add
eggs, then combine 1 teaspoon soda, buttermilk and flour.
Coat the nuts with the 2 tablespoons Hour and stir into
batter. Turn into a 13”x9” cake pan, which has been
greased and floured. Bake at 350 degrees for 50-60
minutes. When cool, frost with favorite frosting
' Charlottee Hill, Blairsville
(Turn to Page C 8)
BANANA CAKE