continued
DATE STICKS
lli cups sifted flour l tablespoon butter, melted
1% teasjrorms baking powder 1 tablespoon hot water
* teasjHHm salt 2 cups finely cut ilates
2 eggs % cup broken nuts
1 cup sugar
Sift flour once, measure, add baking powder and salt and sift
again. Beat eggs well; add sugar gradually, heating thoroughly. Stir
in butter and water. Add dates and nuts and mix thoroughly. Then
add flour gradually, mixing well. Spread hatter evenly into two
greased 8x8x2-ineh pans. Bake in slow oven (325°F.) 30 to 35 min
jites. Cool. Cut in strips 2Xxl inches. Roll in confectioners' sugar,
if desired. Makes 4 dozen sticks.
Bake all three from one basic
recipe—chock full of raisins
and the wonderful flavor only
Fieischmann's Yeast can give.
Even if you've never baked with
yeast before, these delicious Christ
mas recipes bake up easy—and say
so much about you as a wonderful
cook. They’re just bursting with
Christmasy fruits and nuts, and turn
out the highest, lightest ever made
with Fleischmann’s Active Dry
Yeast. Fleischmann’s is the fastest
and easiest there is. Most prize
winning cooks just wouldn't use
any other kind.
basic dough
1 CUP (2 slick t) Blue Bonnet Margarine
2 cups sugar
J eggs
I tablespoon vanilla extract
3 packages Fieischmann's
Active Dry Yeast
I Vi cups warm, not hot. water
I cup dry milk solids
5 cups sifted flour
Cream margarine and sugar. Add eggs
and vanilla, beating thoroughly. Sprin
kle yeast in warm, not hot, water Stir
until dissolved. Stir dry milk solids
into the yeast mixture. Then add flour
and yeast mixture to creamed mixture.
Blend at lowest speed of electric mixer,
then beat at highest speed for six
minutes. Place baiter in a warm place,
free from draft, until surface is bubbly,
about I Vi hours.
BEAUTIFUL
RAISIN BABA
Vi of batter
Vi cup raisins
Vi cup chopped walnuts
Vi cup apricot nectar
Vi cup sugar
I tablespoon lemon juice
Combine batter, raisins, and walnuts.
Pour into greased and floured mold.
Allow to set in warm place until surface
« bubbly (about I hour). Bake at
3i,5°F. 35-40 minutes. Remove from
pan. Cool slightly. Meanwhile com
bine apricot nectar and sugar in sauce
pan. Simmer 10 minutes. Add lemon
juice. Prick surface of cake. Then spoon
sauce over cake, repeating process until
all of the syrup is used.
KRIS KRINGLES
Vi of batter
1 Vi cups flour
2 Vi cups raisins
I cup apricot jam
I tablespoon lemon juice
1 teaspoon lemon rind
Combine batter and flour Cover and
refrigerate 2 hours or until ready to use.
Then roll Vi of dough to fit greased
16 x 10-inch jelly roll pan. Combine re
maining ingredients. Spread over
dough. Roll out remaining dough and
cover filling. Seal edges. Cover. Allow
to rise in warm place, free from draft,
until doubled in bulk (about I hour).
Bake at 375°F. 20-25 minutes. Frost
with confectioners' sugar icing.
Tirm FRLrm ROLLS
Vi of batter
Vi cup raisins
Vi cup chopped candied mixed fruit
Combine ingredients and pour into 12
greased muffin cups. Allow to set'in
warm place until surface is bubbly
(about I hour). Bake at 375°F. 15
20 minutes.
ANOTHER FINE PRODUCT OF STANOARD
BRANDS INCORPORATED
MAGIC FRENCH FUDGE
(Makes about £ pound candy)
1 package (6 oz.) semi- pinch salt
sweet chocolate £ teaspoon vanilla extract
£ cup PLUS 1 tablespoon 3 tablespoons ground nut
sweetened condensed meats, if desired
milk
Heat chocolate in top of double boiler over rapidly
boiling water, stirring a few times, until just melted. Re
move from heat. Add sweetened condensed milk, salt,
flavoring and nut meats, if used. Stir only until smooth.
Turn into container lined with waxed paper and press
into block one inch high. Chill- in refrigerator until firm,
about 2 hours. Turn out of container, remove waxed paper
and cut into serving pieces. Store in airtight container.