William Penn Life, 2014 (49. évfolyam, 1-12. szám)
2014-11-01 / 11. szám
juice. Beat until thoroughly blended. In another mixing bowl, combine the dry ingredients, then blend gradually into the wet mixture, creating a smooth batter. Grease a 10 x 15 inch jelly roll pan and line with parchment. Pour the batter into the pan and sprinkle the chopped pecans over the entire surface.Bake at 375°F in a preheated oven for 12 to 15 minutes. Remove from the oven and sprinkle powdered sugar over the entire surface. Place a linen cloth over the pan, covering the cake, then invert the cake onto the towel. Roll the cake into a cylinder with the towel inside. Chill several hours until cool, then proceed to fill the roll. FOR THE FILLING I cup powdered sugar 8 ounces cream cheese, softened % cup butter 1 teaspoon vanilla extract In a mixing bowl, combine all ingredients and beat until creamy. Unroll the cake, remove the towel and spread the filling evenly on the cake. Reroll the cake tightly and wrap in plastic film so the roll holds its shape. Refrigerate for several hours or overnight. Before serving, sprinkle with powdered sugar. Slice and serve to your guests. Apple Cranberry Ginger Pie FOR THE CRUST 3 cups all-purpose flour 2 sticks cold butter cut into small pats 6 ounces cold water 2 tablespoons granulated sugar In a mixing bowl, combine the flour, sugar and butter. Using a pastry blender, cut the butter into the dry ingredients until the pieces are the size of peas. Add the cold water and mix until smooth dough forms. Divide the dough in two, then chill until ready to roll out. FOR THE FILLING A cup granulated sugar 1 egg 2 tablespoons milk Preheat the oven to 375°F. In a mixing bowl, combine the fruit, ginger, lemon juice, flour and salt, stirring until well mixed. Blend the egg with the milk to create a wash for the pie. Roll out half the pie crust and place into a 10-inch round pie dish. Spread the filling evenly in the pie shell. Roll out the top crust, at least 10 inches round, to cover the pie. Using a pastry brush, wash the edges of the bottom crust, then place the top crust on the pie and press down the edge to seal the pie. Use a fork to create a decorative edge. Cut slits in the top crust to allow for steam to escape when the pie bakes. Brush the remaining egg wash on the top of the pie before baking. Bake for 50 minutes until crust is golden brown. Cool to room temperature, then slice and serve your guests. Apple Tapioca 8 apples peeled, cored & quartered I teaspoon lemon juice A cup light brown sugar A cup granulated sugar A teaspoon cinnamon 'A teaspoon nutmeg '/8 teaspoon ground cloves 3 cups apple cider A cup golden raisins 7 tablespoons minute tapioca Place the apples and the rest of the ingredients—except the tapioca and raisins—in a large saucepan. Bring the mixture to a boil, then turn down heat to simmer the sauce. Slowly cook the apples until the pieces break down into a chunky sauce. Add the raisins, then stir in the tapioca. Continue cooking the mixture until it becomes very thick. Cool down and serve or refrigerate the tapioca in a plastic container. I can (8oz.) crushed pineapple 1 cup freshly whipped cream or Cool Whip 2 cups red leaf lettuce, chopped In a mixing bowl, combine the cream cheese, salad dressing and sugar, blending well. Add the nuts, cranberry sauce and pineapple, mixing well. Fold in the whipped cream to make a colorful speckled mixture. Pour into glass or aluminum loaf tins and freeze overnight. Before serving, let tins stand at room temperature for 15 minutes. Cover the bottom of a platter with the chopped lettuce. Cut the loaf into small portions and arrange on the platter. Serve immediately to your guests. Fruitcake Bars I cup flour A cup butter 'A cup brown sugar A cup walnuts or pecans 'A cup green candied cherries, chopped A cup red candied cherries, chopped A cup maraschino cherries 3 egg whites '/3 cup granulated sugar I teaspoon vanilla extract I cup coconut flakes In a mixing bowl, combine the flour, butter and brown sugar, then press evenly into a 9 x 13 inch baking dish. Bake for 10 minutes at 350°F, then remove from oven and let cool. In a bowl, beat the egg whites, then add the sugar and vanilla extract, and whip until frothy. Stir in all the dry ingredients, then pour on top of the bar mixture in the baking dish. Bake at 350°F for 20 minutes, then cool, cut into bars and serve your guests. Garlic Fudge 4 tablespoons butter 7 cloves garlic peeled and halved I cup Eagle brand condensed milk IA cups granulated sugar A teaspoon salt 7 Gala apples peeled, cored & sliced thin IA cups fresh cranberries A cup candied ginger, chopped I tablespoon fresh lemon juice 3 tablespoons flour 'A teaspoon salt Cranberry Freeze 8 ounces cream cheese 3 tablespoons oil & vinegar dressing 2 tablespoons sugar A cup chopped walnuts I can (16 oz.) whole cranberry sauce In a large heavy saucepan, combine all the ingredients and cook slowly over low heat for 10 to 15 minutes, stirring constantly until the sugar is dissolved. Remove the garlic cloves and bring the mixture to a slow rolling boil, stirring all the while. Keep the mixture bubbling Trivia Answer: In 1920, Philadelphia's Gimbels Department Store sponsored the first Thanksgiving Day parade. It featured 50 costumed store employees leading Santa to the retail giant's toy department. Macy's held their first parade in 1924. William Penn Life ° November 2014ÍÍ9,
