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By JOAN KINGSBURY
Staff Correspondent
Making pastry at home is one of
the finer points of baking. Light
eclairs filled with rich custard fill-
~aing, glazed with a rich chocolate
Poe just seem to taste better
when they are homemade. Danish
pastry a favorite breakfast treat for
many, are really easy to prepare in
your own kitchen.
Both eclairs and cream puffs are
created from the same recipe.
These pastries are just shaped dif-
ferently. To make cream puffs,
prepare the basic eclair, dough, then
drop the dough by rounded table-
spoons onto a greased baking sheet.
+ Bake at 400 for about 30 minutes
until thre cream puffs are golden
brown and puffy. ‘Split them, cool on
a rack. Fill with Custard Filling.
Instead of topping with chocolate
glaze, sprinkie cream puffs with
powdered sugar.
Danish Pastry, that delicious
morning pastry, will come out suc-
cessfully 7if you keep the dough
chilled until shaped and make sure
to make the rolls flat.
The recipe for Danish Pastry can
also be made with whole wheat
flour; Stir whole wheat flour to
loosen, before adding to other ingre-
dients.
Cold retards and heat kills yeast.
Yeast thrives in a warm tempera-
ture. Keep the dough covered with a
towel, a cloth or paper in a warm
lace’ to insure light pastry.
p. To shorten kneading time, allow
dough to rise once before kneading.
¥ Cook part of the flour with a liquid
used in the recipe stirring con-
stantly until mixture is smooth and
thick. To knead dough press down
on the dough, feld it in half, press
down again. Repeat this method
until dough has become smooth and
elastic.
If you prefer to use honey in place
of brown sugar, replace each cup of
brown sugar with an equal amount
of honey and reduce the liquid by V4
cup. :
By following these simple tips you
can make delicious pastries for your
next Sunday brunch or coffee clash.
Happy baking!
BASIC ECLAIRS
OR CREAM PUFFS
5 ¢. butter or margarine
1 c. boiling water
1 c. all-purpose flour
4 t. salt
4 eggs
In a saucepan melt butter in
boiling water. Add flour and salt all
at once; stir vigorously. Cook and
stir till mixture forms a ball that
doesn’t separate. Remove from
heat; cool slightly. Add eggs, one at
a time; beat after each addition till
smooth. Shape on greased baking
sheet as desired. Bake at 400
degrees till golden and puffy, 30-35
minutes. Remove from oven; split.
Cool on rack.
CUSTARD FILLING
1/3) c. sugar .
2 T. all-purpose flour
1 T. cornstarch
Vy t.oslt
11% c. milk
1 egg yolk
1 t. vanilla
gradually add milk; mix well. Cook
Easy stuff
following our simple recipes.
and stir until thick and bubbly; cook
two to three minutes more. Beat
together egg and egg yolk. Stir in
little of the hot mixture into egg;
return to hot mixture. Cook and stir
till bubbly. Stir in vanilla. Cover
with waxed paper; cool. Makes one
and two thirds cups. Can be used in
either cream puffs or eclairs.
CHOCOLATE GLAZE
1% 1-0z. squares unsweetened choc-
olate
2 T. butter or margarine
1% c. sifted powdered sugar
1 t. vanilla
3 T. boiling water
Melt chocolate and butter or mar-
garine over low heat, stirring con-
stantly. Remove from heat. Stir in
powdered sugar and vanilla until
crumbly. Blend in boiling water.
Add enough water (about 2 tea-
spoons) a teaspoon at a time, to
form medium glaze of pouring con-
sistency. Pour quickly over eclairs
or cake; spread glaze evenly over
top and sides.
DANISH PASTRY
1 c. butter or margarine
Y c. flour
5 ¢. warm water
2 pkg. dry yeast
1 t. brown sugar or honey
1% c. water
1 c. flour
Y c. well packed brown sugar or
honey
1t. salt
2 eggs
3 c. flour
1/3 c. powdered milk
Cream butter with ec. flour.
Spread into an 8 inch square on wax
paper. Wrap and refrigerate to
harden again.
Mix warm water, dry yeast and 1
T. brown sugar or honey, set aside.
Stir 1%. c¢. water into 1 c. flour.
Cook, stirring constantly, until thick
and smooth. (This mixture will stick
and get lumpy, but keep stirring
and cooking.)
Add to the cooked flour, i c.
brown sugar or honey, salt and
eggs. Mix 1 cup flour with one third
cup powdered milk and add. Stir in
yeast mixture and two more cups
flour. Add 2 extra T. if using honey.
Mix well. Cover and let Spend for 15
minutes.
Turn onto floured Board and
knead until elastic. Pat out to an
8x16 inch rectangle, place chilled
butter-flour mixture on half of the
dough and fold the other half over.
Wrap and chill in the refrigerator.
Take out of the refrigerator, place
on lightly floured board, fold in
thirds, then roll out again. Repeat 3
times. Cut into 3 pieces. Keep 2
pieces in the refrigerator while
shaping the other.
Note: The secret of making good 4
Danish Pastry are to keep the
dough chilled until shaped and to
make the rolls flat.
CHEESE FILLING
3 0z. cream cheese
4 c. honey
Ys c. dairy sour cream
1 t. vanilla
4; t. almond flavoring
1egg
Combine ingredients for filling;
set aside.
Roll dough into a 10x16 inch rec-
tangle and roll up tightly starting
with the 10 inch edge. Cut into 12
slices. Place on cookie sheet and
press flat (about % inch thick)
press the bottom of a floured drink-
ing glass into the center of each roll
to make a deep depression. Let rise,
until doubled, then fill with filling.
Bake at 375 degrees for about 15
glaze lightly around the edges with
thin powdered sugar and water
icing. For fruit Danish use pre-
serves or pie filling of your choice.
Following are cafeteria menus for
local school districts for the follow-
ing week:
DALLAS SCHOOLS
Feb. 1-10
WEDNESDAY — Ballpark hot
dog on roll with condiments or
cheeseburger on bun, picle chips, au
gratin potatoes, red applesauce,
milk or juice.
THURSDAY — baked lasagna w-
Italian bread-butter, garlic bread in
Jr.Sr., or Italian cold meat hoagie
w-lettuce, steamy turkey-rice-vege-
table soup, milk or juice. Bonus:
Baked brownie. Brownies ala mode
in Jr.Sr.
FRIDAY « — Pizza; 2 slices, 0p
peanut butter- “jelly
of milk or juice. Bonus: Pretzel
rings.
MONDAY — Pork bar-b-que on
seeded roll w-relish or cheeseburger
on roll, pickle chips, oven baked
tator tots, sliced peaches, milk or
juice.
TUESDAY — Super meatball
hoagie or steamed hot dog on roll,
Boston baked beans,: tropical pine-
apple tidbits, choice of milk or
juice.
School
WEDNESDAY — Beef vegetable
soup, turkey-cheese hoagie w-lettu-
cre or sauteed pierogies, cabbage-
noodles, milk or juice. Bonus: Sugar
donut.
THURSDAY — Italian spaghetti
w-buttered Italian bread, garlic
bread in Jr.Sr., or toasted cheese
sandwich w-carrot stick, seasoned
green beans, milk or juice. Bonus:
Peanut butter-oatmeal cookie.
FRIDAY — Baked fish on roll w-
lettuce, or cheesy cheese pizza (2
slices), creamy cole slaw, milk or
juice. Bonus: Creamy chocolate
pudding w-whipped topping.
WEST SIDE TECH
Feb. 6-10
"MONDAY — DMcRib on roll,
assorted condiments, cheese sticks,
buttered vegetables, fresh fruit,
cookies, milk.
TUESDAY — Pork bar-b-que on
seeded bun, spiced applesauce, but-
tered peas, Tech squares, milk.
WEDNESDAY — Open faced
turkey sandwich. w-gravy, cran-
berry sauce, mashed potatoes, choc-
olate fudge cake, milk.
THURSDAY — Oval spice-cheese
on seeded bun, lettuce-tomato,
menus
chips, vegetable soup-crackers, soft
pretzels, milk.
FRIDAY — Fish on bun, tartar
sauce, stewed tomatoes, creamy
cole slaw, cream cheese chippies,
milk.
LAKE-LEHMAN SCHOOLS
Feb. 1-10
Senior High School
WEDNESDAY — Deli hoagie or
tuna hoagie, pickle chips, vegetable
soup-saltines, pears, milk.
THURSDAY — Hamburg gravy,
mashed potatoes, peas, Parker
House roll-butter, ice cream, milk.
FRIDAY — French bread pizza,
lettuce. w-dressing, potato chips,
fruit cup, milk.
MONDAY — Hamburg or chicken
patti on bun, cheese squares,
French fries, pickle chips, peaches,
milk.
TUESDAY — Meatball hoagie,
corn chips, buttered green beans,
pudding, milk.
WEDNESDAY — Ham patti or
pizza patti on bun, potato puffs,
baked beans, pineapple tidbits,
milk.
THURSDAY — Oven baked
chicken, buttered seasoned rice,
peas, Parker House roll-butter, ice
cream, milk.
FRIDAY — Pizza or tuna salad
sandwich, potato chips, carrot-
celery sticks, pears, milk.
Junior High & Elementary
WEDNESDAY — Cheese stuffed
shells w-sauce, green beans, Hill-
billy bread-butter, pineapple tidbits,
milk.
THURSDAY — Hamburg gravy,
mashed potatoes, peas, Parker
House roli-butter, ice cream, milk.
FRIDAY — French bread pizza,
lettuce w-dressing, potato chips,
fruit cup, milk.
MONDAY — Hamburg on bun,
pickle chips, vegetable soup-sal-
tines, pears, milk.
TUESDAY — Meatball hoagie,
corn chips, green beans, pudding,
milk.
bun, potato puffs, baked beans,
pineapple tidbits, milk.
THURSDAY — Oven baked
chicken, buttered seasoned rice,
peas, Parker House roll-butter, ice
cream, milk.
FRIDAY — Pizza or peanut
butter-jelly sandwich, potato chips,
carrot-celery sticks, peaches, milk.
Do busy mornings leave you with
just: a few minutes to grab a quick
cup of coffee before rushing off fo
work? If so, here’s some good news!
There is a way to enjoy a satisty-
ing breakfast and it takes no more
time to prepare than a cup of your
favorite morning brew. How? Just
reach for the bleder, insted of the
coffeepot, and whip up a nutritious
morning energizer that’s guaran-
teed to get your day off.to a healthy
start.
Breakfast Bracer is a delicious
solution for the no-time-{o-eat
dilemma. Made quick and easy in a
blender, it combines naturally sweet
prune juice, fruit and your choice of
yogurt or buttermilk for a healthy,
quick-as-a-wink morning meal.
In addition to being a valuable
time-saver, this shake is low in
calories yet rich in nutrients. Cali-
fornia prune juice lends this smooth
and filling drink good amounts of
potassium, iron and Vitamin A. And
when prune juice is teamed-up with
buttermilk and a favorite fruit
(pineapple, for example)O, each
serving contains only 338 calories
sees ov,
care (
Co ]
No we ’
bh A
and impressive amounts of the U.S.
Recommended Daily Allowances of
nutrients: iron - 41%, protein - 30%,
phosphorus - 32%, and calcium -
231%.
Make yourself, a promise this
winter to begin each day in a
healthy way. Solve the no-time-to-
eat dilemma with a Breakfast
Bracer. When it comes to conve-
nience, nutrition and flavor, this
meal-in-a-glass is hard to bet. Forti-
fied with the plum-sweet flavor of
prune juice, it’s a derfinite winner
in the race for good health.
BREAKFAST BRACER
1/2 cup prune juice
1/2 cup buttermik or yogurt
1/2 cup canned crushed pineapple in
its own juice, or 1 small apple,
peeled, cored and cubed, or 1 small
orange, peeled, seeded and cubed
1 egg
1 tablespoon wheat germ
2 teaspoons honey
5 ice cubes
In container of electric blender
combine all ingredients. Blend until
smooth. Add ice cubes. Blend until
smooth. Makes 1 serving, about 2
cups.
New from Speidel
Depressed? Over spending during
the holiday season brings untold
hardship and heartache to many.
What’sdone is done’ but now, you
may need help picking up the pieces
says Josephine Kotch, Extension
Home Economist for Luzerne
County.
The first few months of the year
are bad months for money. Periodic
bills for trash collection, car insur-
ance, life insurance, school expen-
ses and the prospect of preparing
taxes are bad enough without a
financial hangover from the holi-
days. Even well-managed budgets
sometimes collapse under these con-
ditions. The combination of bills can
be devastating.
“First of all, I recommend hon-
esty,” says Kotch to those in finan-
cial distress. Pull yourself together
and add up your bills. If it’s clear
you spent too much and are
stretched too far, pay off as much
creditors right away.
Send a letter to the credit office
(youll find the address on your bill)
or telephone if your creditor is
local. Explain your situation and be
specific about what you are going to
probably have to pay an interest
charge of 18»
unpaid balance; which actually
increases the cost of your gift.
Then, go on a money diet. To
curtail your spending, you are going
to have to cut out the frills. 1984 is
under way, you may be tempted to
buy and spend to give yourself a lift
from the winter blahs. But if you
are already over extended, that’s
luxury you can’t afford. Keep your
money diet strict and apply it to all
members of your family until you
are out of the woods.
Once you're back on track, and
are living within your means, begin
to set aside money for next year’s
holidays. A little saved each month
adds up quickly. Next year, you
won’t have to pay and pay and pay
If you are interested in receiving
the home study course, “Managing
Your Finances in the 80’s’’ write or
call the Luzerne County Extension
Office, Courthouse Annex, 5 Water
St., Wilkes-Barre, PA. 18711, 825-
1701 or 459-0736. Fee for the course
is $2.00.
Betty McDonald
OWNER
NUMBER
Q SHOP
9 W. Northampton St
(corner S Franklin St)
Wilkes-Barre, Pa, 1870}
Phone: 825-2024
IMPORTED CLOTHES
JEWELRY — ACCESSORIES
oWINTER
CLEARANCE
Va - Va off
eCRUISEWEAR
Arriving Daily
=
mi)
VISA®
Loans
HOMEMADE
BREAD
Reg. $1.49
Thru Sunday, Feb. 5th
* Milk
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