«
Breakfast, the most important
meal of the day, is too often
skimped on or even skipped in
today's busy world. It should pro-
vide !: to 1-3 of the caloric intake
for the day. A typical good break-
fast should include fruit, bread or
cereal - and a protein-rich food.
Oven French toast can be the
base for a good breakfast. Made
from bread, it also contains protein
from CARNATION Evaporated Milk
and eggs. The preparation is
streamlined; six slices are baked at
a time. It can also be prepared
ahead of time and frozen; slices are
then ready to pop into the toaster at
a moment's notice. Pouring the fruit
juice completes this breakfast menu
idea.
Join Diane Gryger and the staff of
The Dallas Post for the 1924 Home-
makers School on September 18.
OVEN FRENCH TOAST
(Makes 12 slices toast)
4 eggs
1 tablespoon sugar
1 teaspoon cinnamon
1 cup undiluted CARNATION Evap-
orated Milk
2-3 cup BLUE BONNET Margarine,
divided
12 slices day old white bread
BLUE BONNET Margarine
Syrup
A traditional
. wood and
shingle roof
. with an “ali
. glass”
. enclosure
. creates a
atmosphere for
dining or
. entertaining.
: 268 CHARLES ST.
: LUZERNE, PA.
Beat eggs well in &-inch round
layer cake pan. Mix sugar and
cinnamon together. Stir into eggs
along with evaporated milk. Melt 1-
3 cup margarine in 157» x 10!» x 1
inch jelly roll pan. Coat both sides
of 6 bread slices with egg batter.
Place on jelly roll pan, turning to
Bake at 400 degrees 10 to 12 minutes
or till lightly browned. Turn; bake
additional 6 to 8 minutes till golden
and slightly crips. Melt remaining 1-
3 cup margarine on jelly roll pan.
Repeat dipping and baking procue-
dure with remaining 6 bread slices.
Serve hot with margarine and
Syrup.
To freeze: Cool toast on wire
racks. Place in plastic bag and
freeze. Heat in toaster and serve
with margarine and syrup.
(Create a coffeecake and you set
the stage for warmth and convivial-
ity. Homemade and served warm
from the oven, this classic cross
between a bread and cake is gener-
ally enjoyed i n the morning, when
a few extra calories may be desira-
ble for added energy to face the
day.
" CARAMEL COFFEECAKE
(Makes one & x ¢-inch cake)
Batter
2 cups flour
I, cup firmly packed brown sugar
|. cup sugar
2 teaspoons baking powder
I» teaspoon salt
I cup BLUE BONNET Margarine
1 cup undiluted CARNATION Evap-
orated Milk
ON CO.
Soft sunlight
filters through
the skylights in
this cool and
shady Glass
Enclosed Patio.
A pleasant
place to relax
after a days
work is done.
1 egg
1 teaspoon vanilla
Topping
I cup firmly packed brown sugar
I. cup undiluted CARNATION
E vaporated Milk
cup BLUE BONNET Margarine
- cup honey
I» cup chopped pecans
Combine flour, sugars, baking
powder and salt in bowl. Cut in
margarine. Beat evaporated milk,
egg and vanilla together. Stir into
flour mixture just till belnded. Pour
evenly into greased 8 x ¢&-inch
baking pan.
To make topping: combine all
ingredients in small saucepan. Heat
to boiling, stirring occasionally.
Spoon evenly over batter.
Bake 350 degrees 30 to 35 minutes
or till toothpick inserted in center
comes out clean.
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Prepared in advance, homemade,
ready on the shelf, great with
coffee, includes fruits, nuts and
chocolate — all these phrases
describe Mini Chip. Fruit and Nut
Cake. Always ready for unexpected
guests, this cake is lightly studded
with fruit, nuts and HERSHEY '‘S
MINI CHIPS.
Allowed to mellow for several
days in bourbon-drenched cheese-
cloth, this delicacy is certain to
bring raves from friends and
family. More delicious recipes will
be provided free to everyone attend-
ing the Homemakers School on Sep-
tember 18.
Bake this cake now; allow to age
until needed.
MINI CHIP FRUIT
AND NUT CAKE
1!» cups coarsely chopped walnuts
or pecans
1 cup light or dark raisins
3, cup candied red cherries, quart-
ered
I. cup bourbon
1 cup BLUE BONNET Margarine,
softened
1 1-3 cups sugar
4 eggs
%; teaspoon vanilla
2 cups flour
1 teaspoon baking powder
3; teaspoon nutmeg
I. teaspoon salt
1 cup HERSHEY ‘S MINI CHIPS
i» cup bourbon
Compine nuts, raisins, cherries
and ': cup bourbon in a large bowl.
Let stand at room temperature for
several hours, stirring occasionally,
till liquid is absorbed.
Cream margarine, sugar, eggs
and vanilla till light and fluffy.
Combine flour, baking powder,
nutmeg and salt; gradually add to
creamed mixture.' Beat just till
batter is smooth. Add to fruit; mix
with spoon til well combined. Stir in
MINI CHIPS. Pour into well-
greased and floured 9-cup. fluted
tube pan or 10-inch tube pan. Bke at
350 degrees on lowest rack in oven 1
hour and 15 minutes or till cake
tester inserted in center comes out
clean. Cool in pan 20 minutes.
Invert onto wire rack. Cool com-
pletely.
In small bowl, soak a large piece
of cheesecloth in !4» cup bourbon.
Wrap cake in cheesecloth; then
wrap in foil. Refrigerate several
days .‘o mellow (will keep for
weoankec)
Retore serving let warm to room
temperature. Glaze with Vanilla
Glaze. Slice thinly.
Vanilla Glaze: Combine 1! cups
confectioners’ sugar, 1 tablespoon
BLUE BONNET Margarine, 2 table-
spoons milk and !. teaspoon vanilla
in a small bowl; bea till smooth.
Pour onto top of cake allowing glaze
to run down side.
It is difficult to beat a classic
favorite such as warm cinnamon
buns on a dreary morning, but try
baking them with whole wheat flour
instead of white flour.
Americans should be consuming
more fiber in their diets according
to ‘many health professionals.
Baking yeast breads with whole
wheat flour is one delightful way to
introduce more fiber into the diet
suggests the FLEISCHMANN'‘S
Yeast Test Kitchen.
“These flavorful cinnamon rolls
are just as delicious as snacks as
they are at breakfast,”’ adds Home-
makers School Home Economist
Diane Gryger. To help make perfect
Whole Wheat Cinnamon Rolls every
time, she gives a few helpful hints
Test Kitchen:
Strong beating with an electric
mixer or by hand makes the
‘gluten’ or bread structure form
faster.
To keep rolls a uniform size, start
it is rolled out, straighten sides
frequently with the edge of a clean
ruler.
Cutting the dough is easier if you
use a knife dusted with flour.
Adapt your favorite bread recipes
to use new FLEISCHMANN‘S
RapidRise Yeast by following the
directions for the Quick Mix Method
on the back of the RapidRise pack-
age.
WHOLE WHEAT
CINNAMON ROLLS
3! - 3%; cups flour
2 cups whole wheat flour
2-3 cup sugar
1 teaspoon salt
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SHAVERTOWN |
Main Highway (At The Light)
675-3883
(PTTRLCISY TRE TRI [TI ATTN
MON.-FRI. 9 to 5:30
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259 Wyoming Ave
287-1175
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2 packages FLEISCHMANN‘S
Active Dry Yeast
1 cup milk
I» cup water
5 cup BLUE BONNET Margarine
2 eggs (at room temperature)
1-3 cup chopped walnuts
1-3 cup seedless raisins
2 teaspoons cinnamon
2 tablespoons BLUE BONNET Mar-
garine, melted
Confectioners sugar frosting
Combine 2!» cups flour ad whole
wheat flour.
In a large bowl, thoroughly mix
1!» cups flour mixture, 1-3 cup
sugar, salt and yeast.
Combine milk, water and margar-
ine in a saucepan. Heat over low
heat till liquids are ery warm (120
degrees - 130 degrees). Margarine
does not need to melt. Gradually
add to dry ingredients and beat 2
minutes at medium speed of electric
mixer, scraping bowl occasionally.
Add eggs and 's> cup flour mixture;
beat at high speed 2 minutes, scrap-
ing bowl occasionally. Stir in
remaining flour mixture and enough
additional white flour to make a soft
dough. Turn out to lightly floured
board; knead till smooth and elas-
tic, about & to 10 minutes. Place in a
greased bowl, turning to grease top.
Cover’ let rise in warm place, free
from draft, till doubled in bulk,
about 1 to 1' hours. Meanwhile,
mix together remaining 1-3 cup
sugar, walnuts, raisins and cinna-
mon.
Punch dough down. Turn out into
lightly floured board; divide dough
in half. Roll each half into a 9x12-
inch rectangle. Brush each with
melted margarine and sprinkle with
sugar-nut mixture. Roll up starting
at long side like a jelly roll. Pinch
seams to seal. Cut rolls into 1-inch
slices and arrange, cut side up, in
two greased 9-inch round cake pans.
Cover; let rise in warm place, free
from draft, till
about 1 hour.
Bake at 375 degrees for 25 to 30
minutes, or till done. Remove from
pans and place on wire racks to
cool. Frost with confectioners’
sugar frosting.
Mini Chips
combine
with anything
Whether it’s a picnic, family reun-
ion or potluck dinner, you can pro-
vide dessert for the group with
transportable treats.
GERMAN APPLE
MINI CHIP CAKE
doubled 1n bulk,
3 eggs
1 cup oil
1, cup bottled apple juice
2 teaspoons vanilla
3 cups flour
1%; cups sugar
1 teaspoon cinnamon
1 teaspoon baking soda
“4 teaspoon salt
3 cups diced, peeled tart apples
1 cup HERSHEY'S MINI CHIPS
+; cup finely chopped nuts
Confections’ sugar (optional)
Beat eggs slightly in large mixing
bowl; add oil, apple juice and
vanilla. Combine flour, sugar, cin-
namon, baking soda and salt; stir
into batter till smooth. Add apples,
chips, nuts; stir till evenly mix
Pour into well- -greased and ford]
inch oblong pan. Bake at 350
degrees for 65 to 75 minutes for tube
pan; 35 to 40 minutes for oblong
pan, or till cake tester inserted in
center comes out clean. Cool 10
minutes. Remove from pan; cool
completely. Just before serving,
sprinkle top with confectioners:
sugar, if desired.
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