Cook’s Question
(Continued from Page B*)
Vi teaspoon salt
2 cups sweet potatoes
4 cups flour
2 teaspoons baking powder
Mix butter, eggs, sugar, salt, vanilla, and sweet pota
toes; mix well. Add flour and baking powder. Drop by
teaspoon on greased cookie sheet. Makes 100 cookies.
Bake at 375 degrees for 15 minutes. Cool and frost with
the following:
Icing:
1 pound confectioners’ sugar
1 grated orange
Vi cup orange juice
ANSWER Helen Marks, Pottstown, wanted a
recipe for Bear Claws. Thanks to Tammie Godfrey, Fel
ton, for sending a recipe.
Vi cup milk
Vt cup sugar
VA teaspoons salt
V* cup margarine
Vt cup warm water
2 packages yeast
2 eggs, beaten
4Vi cups unsifted flour
VA cups chopped dates
V* cup raisins
V* cup chopped nuts
5 tablespoons sugar
1 egg yolk
2 tablespoons water
Scald milk; stir in sugar, salt, and margarine. Cook to
lukewarm. Measure warm water into large warm bowl.
Sprinkle in yeast; stir to dissolve. Stir in lukewarm milk.
Mix in beaten eggs, half the flour; heat until smooth. Stir
in remaining flour to make a slightly stiff dough. Turn
onto lightly floured board. Knead until smooth and elas
tic, about 8 minutes. Place dough into.greased bowl,
turning to grease top. Cover let rise in warm place free
from draft until doubled in bulk, about 1 hour. Punch
down, turn out on lightly floured board; roll out half the
dough into a 9xlB-inch rectangle. Brush with 2 table
spoons melted margarine. Combine dates. 'A nuts and
l
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(Continued from Pago BS)
POTATO FILLING
6 eggs beaten
1 quart milk
2 big pinches saffron
1 cup boiling water
3 teaspoons salt
1 teaspoon pepper
1 quart mashed potatoes
1 cup celery
1 cup butter
1 medium onion
2 packages bread cubes
Put saffron in boiling water.
Cook celery and onion in butter
about IS mins. Pour over bread
cubes and mix. Add the rest of
ingredients, mixing between each.
Be sure the finished product is very
moist, add more milk if necessary.
Put into greased casseroles. Bake
at 3SO‘ for 45 mins, or until heated
thoroughly. Also delicious stuffed
in pork chops. This makes a large
amount, make it all and freeze
extra for quick meals on a busy
day.
Marian Martin
Lebanon, Pa.
3 tablespoons sugar. Sprinkle half over this rectangle.
Fold outside third to dough over center third, then fold
again to make a 3 layer strip 18-inches long. Sprinkle
remaining filling on first fold, Pinch edge to seal. Divide
strip into 9x2-inch sections. Make 4'A -inch cuts through
on an open side of each section. Place on greased bak
ing sheets and shape into bear daws by separating the
cut sections.
Combine egg yolk and water. Brush on rolls. Sprinkle
with remaining V* cup nuts and 2 tablespoons sugar. Let
rise uncovered in a warm place, free from draft until
doubled in size, about 1 hour. Bake at 400 degrees for
10 to 15 minutes or until golden brown.
11l Tl
Coupon To:
PUMPKIN DESSERT
1 yellow cake mix
1 stick butter, melted
1 egg beaten
Beat together until well mixed.
Reserve 1 cup for topping. Press
remainder into bottom of 9x13”
pan.
Filling:
3 cup pumpkin
3 eggs
'A cup brown sugar
V* cup white sugar
V> cup evaporated milk
l'/a teaspoon pumpkin pie
spices or 1 teaspoon cinnamon
Beat filling ingredients well and
spread over bottom layer.
Topping:
1 cup reserved cake mix
'A cup sugar
'A cup finely chopped nuts
Crumble topping together with
'A cup butter and sprinkle over fill
ing. Bake 3SO* 50-55 min. (no
more)
ft&aswre
V
I
!
, X
V
CRANBERRY DELIGHT
Dissolve 1 3-ounce package of
raspberry and 1 3-ounce package
of lemon gelatin as directed on
packages. Chill until slightly
thickened. Then fold in the
following;
2 cups ground cranberries
VA cups sugar
y 1 cup crushed, drained
pineapple
1 cup chopped nuts
2 cups chopped celery
VA cups seedless white grapes
Chill and serve.
PEANUT BUTTER
CUSTARD PIE
4 heaping tablespoons creamy
peanut butter
8 ounces cream cheese
A teaspoon vanilla
'A pound confectioner’s sugar
1 large whip topping
Mix all ingredients together.
Pour in 9-inch baked pie shell and
chill.
Lona Heyd
Nauvoo, Pa.
PEANUT BUTTER PIE
8 ounces cream cheese
'A cup milk
2 cups 10X sugar
Vi cups peanut butter
18 ounces of 1 pound Cool
Whip
Put in pie shell, top with'A cup
crushed dry roasted peanuts.
Freeze 3 hrs.
Makes 2 large pies and one
small.
Lona Heyd
Nauvoo, Pa.
Margaret Hartman
Dillsburg, Pa.