■ ii« in mi ■ aw Hrunch Party: Show off this Cranberry Coffee Ring . . . sumptuous filling, scrumptious taste! 3^ Z ""At *9 After the Church Program: Invite the neighbors to hot spiced tea or coffee and fluffy Snowball Cookies. CRANBERRY COFFEE RING W cup scalded milk Vs cup sugar W cup butter or margarine IVt teaspoon salt Vi teaspoon cardamom or nutmeg 2 eggs and one yolk (save white) (ft cup warm water (lukewarm for compressed yeast) 2 pkgs. active dry yeast (or 2 cakes compressed yeast) 5Vi to dVi cups sifted all purpose flour Scald milk; pour into large bowl with sugar, butter, salt and spice. Add yeast to water. Let stand a few minutes, then stir to dissolve. When milk mixture has cooled slightly, add the eggs, half the flour and softened yeast. Beat until smooth. Add more flour, a little at a time, first with spoon, then with hand until sides of bowl are cleaned Turn dough onto lightly floured board. Gently knead about 50 strokes, until smooth. Place dough in greased bowl, turning once to grease top. Cover lx)wl with foil. Let rise until doubled, about 1 hour. Meanwhile, grease a 9-inch tube pan and bak ing sheet. Prepare filling: Boil 1 cup sugar and 1 cup water 5 minutes; add 2 cups cranberries and boil, without stirring, 5 more minutes, adchng 1 cup dates the last minute. Remove from heat; stir in 1 cup nuts and 1 tablespoon lemon juice. Cool. Makes about 2 cups. Turn dough onto board. Use % of dough for ring, make a braid of K the dough. For the ring roll dough into 8 x 18-inch rectangle. Spread IK cups Filling over dough. Roll tight like jellyroll. Seal edges. Cut into 1-inch slices; place in 9-inch angel food pan so slices barely touch. For second layer, place slices alternately around pan, the third layer as the first, etc. For the Braid, divide dough into 3 equal parts. Pat out into 3 x 12-inch strips. Put remaining filling in the center of each strip Cover and seal. Place pieces, side by side, on the baking sheet and braid, beginning at the center. Seal ends. Cover; let rise 30-45 min. Preheat oven to 350°. Bake until well browned, 25-35 min. Remove from pans, brush with Frosting: IK cups sifted powdered sugar mixed with beaten egg white. Afternoon Tea Party: Date Orange Chocolate Bars are perfect . . . perfectly delicious! Entertaining Ideas Here are fine foods to inspire a party! From the coffeecake served at mid-morning to casserole at midnight, each one bakes into a special invi tation to wonderful times at your house! DATE-ORANGE CHOCOLATE BARS /<4 cups sifted all purpose flour *4 teaspoon baking soda ‘■4 teaspoon salt 1‘4 cups (8-oz. package) dates, chopped *4 cup firmly packed brown sugar ,yi2 cup water l/5 cup butter I tablespoon grated orange rind 1 b-oz. pkg. (I cup) semi-sweet chocolate morsels 2 «n* I cup orange jutce 1 cup chopped walnuts Preheat oven to 350°. Sift soda, salt with flour. In saucepan, combine dates, brown sugar, water, butter and orange rind. Cook over low heat, stirring, until dates soften. Remove from heat. Stir in chocolate morsels. Beat in eggs. Add drv ingredients alternately with orange juice. Blend well. Stir in nuts. Spread in well-greased pan, 15x10x1 (or make pan from heavy-duty alu minum foil). Bake, at -350°, 25 to 30 minutes. Cool and glaze. Orange Glaze: Blend 2 tablespoons soft butter, 1 teaspoon gated orange rind until creamy. Gradually stir in 1)* cups sifted confectioners’ sugar alternately with l)j tablespoons milk. Spread on, let stand until set. Cut bars into 3 x 2-inch pieces. Makes 25 bars. FRUIT NUT COOKIES - pkgs. active dry yeast (or 2 cakes compressed yeast) '4 cup warm water, 12‘>-11S'