al^k breads, cakes, a guide ^ ^ and pies for consumers in

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f\al^k Breads, Cakes, ^ ^ and Pies

in Family Meals

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A Guide for Consumers

UNITED STATES DEPARTMENT OF AGRICULTURE

HOME AND GARDEN BULLETIN NUMBER 186

PREPARED BY SCIENCE AND EDUCATION ADMINISTRATION

CONTENTS

Page

Ingredients used in baking . 3 Flour ; 3 Leavening agents............ 4 Fats and oils 4

5 5 5 ..... 5

Eggs Sugar Liquids

Measuring ingredients Tips on accurate

measuring....... Substitution of

ingredients 6 Index.

Page

Pointers on mixing 7 Pointers on baking .......,.,., 7 Storing ingredients 8 Storing baked products 8

Freezing baked products ..... 9 Recipes 9

Quick breads . 10 Yeast breads 14 Cakes, cookies, and

frostings 22 Pies and pastries 30 37

Prepared by

Consumer and Food Economics Institute Science and Education Administration

Hyattsville, Md. 20782

Information in this publication is not copyrighted and may be reprinted without prior approval.

Revised January 1979

For sale "by the Superintendent of Documents, U.S. Government Printing Office Washington, D.C. 20402

Stock Number 001-000-03915-6

Breads, Cakes, and Pies

in Family Meals—A Guide for Consumers

Of all the culinary skills, baking is perhaps the most rewarding^ yet it is not difficult to learn. The rich aroma of baking bread or rolls—tempting cakes and pies—cookies warm from the oven—these are delights shared by the whole family.

These bread-cereal foods make an important contribution to our daily diets. In addition to food energy or calories, enriched and whole-grain flours supply several of the B-vitamins, iron, and protein.

Information in this bulletin can add to your baking know=how—

whether you are an experienced cook looking for new techniques or a beginner learning the basic points in successful baking.

To speed you on your baking way, the recipe section offers popular quick breads, yeast breads, and a choice of cakes, pies, pastries, and cookies. Some of the recipes also include easy variations.

Calorie values are given for all recipes. Some suggestions for cutting calories in a serving of cake or pie are included.

INGREDIENTS USED IN BAKING

Always choose high=quality ingredients for home-baked products. Each ingredient serves a purpose in the mixture, so it is important to use the exact ingredient called for in the recipe.

Floyr

This basic ingredient is marketed in several forms, each suited to a particular type of baked product Most of today's flour is enriched. This means that thiamin, niacin, ribo-

flavin, and iron are added to bring the amount of these nutrients within limits specified by the Government. Calcium may also be added.

Enriched all-purpose flour—the kind usually sold for home use—is suitable for most home baking. Gen- erally, it is a blend of hard and soft wheat flours, but it can be milled entirely from soft wheat.

This flour contains sufficient gluten—a protein—to form an elastic framework that is delicate enough for

cakemaking and strong enough for breadmakiiig.

Cake flour, milled from soft wheats is lower in protein than all-purpose flour, and usually is enriched. It is very fine and uniform and makes tender, delicate cakes. It is not suitable for breadmaking.

Self-rising flour is all-purpose flour with leavening ingredients and salt added. It is convenient for use in biscuits and other quick breads.

Whole-wheat or graham flour is milled from the whole kernel and contains all the B-vitamins, iron, and other nutrients naturally present in wheat. Whole-grain products also provide fiber. The volume of breads made with whole-wheat flour may be lower and the texture coarser than those of breads made with all- purpose flour because of the weaker gluten strength of the whole-wheat flour.

Masa flour^ also known as tortilla flour, is prepared from corn treated with lime water. It is then ground and dehydrated.

Other flours, cereals, or meals such as soy flour, rye flour, rolled oats, or cornmeal, which contain little or no gluten, can be used in combination with wheat flour to make baked products.

Leavening Agents Some kind of leavening is required

to make doughs and batters rise. Yeast, a common leavener, feeds on the sugar in the mixture and forms gas bubbles that raise the dough. Yeast needs a warm temperature for growth; too low a temperature slows growth, and too high a temperature kills yeast. Yeast comes in two forms—active dry and compressed.

Other leavening agents are baking powder, baking soda^ air, and steam. Baking powder is a combination of baking soda and an acid ingredient that reacts in the batter to form gas bubbles.

Two types of baking pov/der are ' available—double-acting and quick- acting. Read the label on the container to find out which type you are buying.

Double-acting baking powder reacts and produces gas bubbles twice—first during mixing and again during baking. Quick-acting baking powder (cream of tartar type) reacts to form gas bubbles only once—as soon as the batter is mixed. To get results from quick-acting baking powder, the mixture needs to be baked right away. It is the expansion of the gas bubbles during baking that makes the product rise.

Baking soda is used when the mixture contains acid ingredients, for example, buttermilk, molasses, choc= olate, fruit, or fruit juice. Gas bubbles form in the same way as when baking powder is the leavening agent, but the action is immediate. The leavening effect of baking soda is lost if the product is not baked immediately.

Air in beaten egg whites is the leavening agent in angelfood cake. Steam leavens the mixture in some quick breads; for example, in popovers. Popover batter contains more liquid than most other batters.

Fats and Oils These ingredients (butter,

margarine, shortenings, lard, and oils) shorten or tenderize the product by coating the flour particles or by forming separate layers of fat and dough.

Hydrogenated fats are oils that are made solid by the addition of hydrogen. Emulsifiers are often added to help keep the fat particles evenly distributed in a mixture. These emulsifiers also help stabilize the batter until it is set by the heat of baking.

Eggs

Several properties of eggs make them useful in baking. Besides adding color, flavor, and nutritive value to baked products, beaten eggs act as a leavening agent, and the proteins in eggs coagulate when heated to strengthen the framework of batters and doughs.

Also, eggs are a natural emulsifier. They help to keep fat particles suspended in batters and to maintain smoothness.

Sugar

Sugar not only flavors baked foods but it increases tenderness and

volume as well. It helps to brown crusts, too.

Confectioner's sugar is finer than granulated sugar and may be used when a finer textured product is desired. Brown sugar imparts its own distinctive flavor and helps keep food moist.

Liquids

Milk, water^ and fruit juices are among the liquids used to blend dry ingredients in making doughs and batters. It is the amount of liquid in a mixture that determines whether it is a dough or a batter.

Any mixture thick enough to be rolled or kneaded is called a dough. A mixture that is thin enough to pour or drop from a spoon is known as a batter.

Liquid also serves to moisten the mixture and makes possible the leavening action of baking powder, soda and acid, or the growth of yeast.

MEASURING INGREDIENTS

Exact measurement of ingredients—using the right tool and the right method—is a key to success in baking.

Choose and use standard measuring cups and spoons. Level the top of measured dry ingredients and solid fats with the straight edge of knife or spatula. For liquids, a measuring cup with space above the 1-cup line makes measurement more accurate and avoids spills. Set the cup on a flat surface to check the measure at eye level.

Tips on Accurate Measuring

Flours and meals,—Spoon unsifted flour or meal lightly into a measuring cup until cup is overflowing. Do not tap or shake cup. Then level off the top with the straight edge of knife or spatula.

Sifting flour is no longer necessary because all-purpose and cake flour are finely milled.

Solid fats.—Pack fat firmly into measuring cup and level off the top

with the straight edge of knife or spatula. Solid fats in sticks or blocks can be cut as needed. A 1-pound block measures about 2 cups; a stick of butter or margarine, 1/2 cup. To measure less than I cup, the water method may also be used. Partly fill cup with cold water, leaving enough space for the amount of fat needed. To measure 1/4 cup fat, for example, fill

cup with water to 3/4 mark. Spoon fat into the cup until, when pushed under water, the water level reaches the 1-cup mark. Drain thoroughly before using fat.

Brown sugar.—Pack firmly into cup or spoon and level off the top with the straight edge of knife or spatula. For granulated brown sugar, spoon

For these

1 whole egg, for baking or thickening

I ounce unsweetened chocolate

1 teaspoon double- acting baking powder

1 cup buttermilk or sour milk, for baking

1 cup fluid whole milk

1 cup fluid skim milk

1 tablespoon flour, for thickening

1 cup cake flour, for baking

1 cup brown sugar

6

Substitution of Ingredients

You may use these

• 2 egg yolks.

• 3 tablespoons cocoa plus 1 tablespoon fat.

• 2 teaspoons quick-acting baking powder. • !4 teaspoon baking soda plus Yi cup sour milk

or buttermilk instead of Vi cup sweet milk.

• 1 cup fluid whole milk plus 1 tablespoon vinegar or lemon juice.

• 1 cup fluid whole milk plus 1% teaspoons cream of tartar.

• Vi cup evaporated milk plus !^ cup water. • 1 cup fluid nonfat dry or skim milk plus

214 teaspoons butter or margarine.

• I cup reconstituted nonfat dry milk.

• Vi tablespoon cornstarch. • 2 teaspoons quick-cooking tapioca.

• % cup all-purpose flour, (seven-eighths cup equals 1 level cup minus 2 level tablespoons.)

• 1-1/3 cups granulated brown sugar.

lightly into cup. Level off the top with the straight edge of knife or spatula.

Baking powder, cornstarch, cream of tartar, spices.—Dip spoon into

container and bring it up heaping full. Level off the top with the straight edge of knife or spatula»

POINTERS ON MIXING

Make it a rule to follow directions exactly when you mix ingredients. Methods of mixing are adjusted for different types of baked products.

For example, muffins should be mixed only until the dry ingredients are moistened. Overmixing results in a poor texture with large holes and tunnels.

in making biscuits and pastry, fat should not be completely mixed with other ingredients. The fat then remains in large particles that form layers to give flakiness.

in cakes, however, it is necessary that the fat be mixed thoroughly with other ingredients. Thorough mixing divides the fat into fine particles to give the desired tenderness and texture.

Some batters, the sponge cake on page 22, for example, are beaten well to incorporate air as an aid in leavening. This kind of a batter must be handled gently and baked immediately to retain the air until the oven heat sets the cake for maximum volume.

POINTERS ON BAKING

Quality in a baked product depends, in part, on the baking pan. It is important to use the size of pan specified so the batter will be the proper depth in the pan and will bake at the rate and in the time given in the recipe.

Because dark or dull pans absorb heat better, foods bake faster and crusts are browner in such pans than in shiny pans that reflect some heat. When using glass baking dishes, reduce oven temperature 25° F because glass absorbs heat more ra- pidly than metal.

Today many baking pans have a nonstick finish and do not require greasing. For other pans, use a light coating of any fat or oil except butter or margarine. If a floured pan is

specified, sprinkle a little flour in the greased pan, tip pan back and forth to coat evenly, then shake out excess flour.

A properly adjusted oven is a must for successful baking. Check the temperature in your oven from time to time with an accurate oven thermom- eter. Oven thermometers are available in most department or hardware stores.

Once you know your oven is func- tioning well, here are other guidelines to follow:

« Preheat oven 15 minutes. • Place pans in center of middle

shelf of oven, • Do not let pans touch each other

or sides of oven.

• Avoid placing pans directly tciver each other when using two shelves.

• Do not crowd the oven.

• Open oven door only if necessary during baking—then do so gently and quickly.

STORING INGREDIENTS

Buy only the amount of baking ingredients that can be stored properly and used while still in good condition.

Here are general directions for storing your baking supplies.

Flours, cereal products^ sugars and spices generally can be stored at room temperature in tightly closed containers. Whole-grain flours, however, keep best in a cool place or refrigerator.

Dry yeast may be stored for several months in a dry, cool place. Com- pressed yeast is perishable and should be stored in the refrigerator. For best results use before expiration date stamped on package.

Store fluid milk, buttermilk, and cream in the refrigerator in closed containers. Canned milk and nonfat dry milk in unopened containers can

be held at room temperature for several months. Once opened, canned milk should be refrigerated and used within a week. Tightly close packaged nonfat dry milk and store at room temperature.

Eggs should be promptly stored in the refrigerator. Keep leftover yolks or whites in tightly covered containers in the refrigerator. Cover yolks with a little water to prevent drying. Use within 2 to 4 days.

Butter and margarine need refrigerator storage. Most vegetable shortenings can be held at room temperature. Refrigerate opened containers of cooking oil. Lard that is not stabilized should be kept in the refrigerator. Check label for information on storage.

All fats need to be covered during storage.

STORING BAKED PRODUCTS

Bread stales less quickly in a breadbox at room temperature than in a refrigerator. But in hot, humid weather keeping bread in the refrigerator helps preveni growth of mold.

Wrapping freshly baked foods, such as bread and rolls, in moisture- vapor-resistant material after they are cool helps keep them moist.

Cakes should be held in containers with tight covers. Cakes with cream or custard fillings or frostings must

be held in the refrigerator to keep them safe to eat.

Cookies should be stored in air- tight containers to keep them fresh. Place sheets of wax paper between layers of soft cookies.

Custard and cream pies must be refrigerated soon after baking. They can be cooled quickly on a rack, then refrigerated, or warm pies can be put in the refrigerator unless this raises the refrigerator temperature above 45^ F.

Cream puffs and eclairs should be cooled, filled, and refrigerated immediately.

Fruii pies keep best if refrigerated. They can be reheated in a moderate oven to freshen them.

Freezing Baked Products

if you want to hold baked foods for more than a few days, most of them will hold their eating quality well in a freezer at a temperature of 0° F or lower.

Freeze the food as soon as it has cooled after baking. Wrap the product in moisture-vapor-resistant materials or place it in a freezer container or carton. Exclude as much air as possible from the package.

Maximum storage times

recommended to assure high quality in baked foods held in a freezer follow.

Food Approximate holding period at 0° F.

(months)

Bread and yeast rolls (baked): White bread 6

Cinnamon rolls 3

Fruit and nut breads 3 1 Plain rolls 6

Cakes (baked): Angel Chiffon

2 2 !

Chocolate layer Fruit

4 12

Pound 6

Yellow 6

Pies (unbaked): Apple Berry Cherry Peach

8 8

8 8

RECIPES

For best results with the recipes in this section, measure ingredients accurately, combine ingredients exactly as directed, and bake at the temperature and for the time specified.

In these recipes,"flour" means"all- purpose flour," unsifted. Measure flour as directed on page 5.

Large-size eggs (24 ounces per dozen) were used in developing these recipes. The baking powder used was the double-acting type. If a quick- acting baking powder is used, it will require twice as much, and the batter or dough should be baked immediately for best results.

The term"fat" as used in the recipe directions applies to any of the fats listed in the ingredients.

Fluid whole, lowfat, or skim milk

can be used when the recipe calls for milk. Calories were calculated for the recipes using whole milk. Calories for a serving will be lower if lowfat or skim milk is used.

Confectioner's sugar used in these recipes was unsifted.

Recipes in this bulletin were developed for use at altitudes below 3,000 feet.

At altitudes above 3,000 feet, it is often necessary to make slight adjust- mients in the proportions of ingredients. Atmospheric pressures are lower at higher elevations, and leavening gases react differently. No general directions apply to all recipes. Recipes especially developed for baking at high altitudes are usually available from county cooperative extension services in these areas.

285-025 O - 79 - 2

Quick Breads Muffins

12 medium-size muffins

Flour, unsifted — 2 cups Baking powder — 1 tablespoon Sugar — 1/4 cup Salt — 1 teaspoon Egg, slightly beaten -- 1 Milk — 1 cup Shortening, melted — 1/4 cup

Preheat oven to 400° F (hot). Grease muffin tins. Mix flour, baking powder, sugar,

and salt thoroughly. Mix egg and milk; add fat. Add to

flour mixture. Stir until dry ingredients are barely

moistened. Do not overmix. Batter will be lumpy.

Fill muffin tins half full of batter. Bake 20 to 25 minutes or until

lightly browned. Calories per muffin: About 150.

VARIATIONS

Apple-spice muffins.—Use 1/2 cup sugar and 3/4 cup milk. Add 1 teaspoon cinnamon to flour mixture. Add 1 cup finely chopped apples and 1/4 cup raisins with the milk mixture. About 175 calories per muffin.

Whole-wheat muffins.—Use 2 cups unsifted whole-wheat flour, in place of all-purpose flour. About 140 calories per muffin.

Cornmeal muffins

12 medium-size muffins

Flour, unsifted — 1 cup Yellow cornmeal — 1 cup Baking powder — 1 tablespoon Sugar — 1/4 cup Salt — 1/2 teaspoon Egg, slightly beaten — 1 Milk — 1 cup Shortening, melted — 1/4 cup

Preheat oven to 400"" F (hot). Grease muffin tins. Mix flour, cornmeal, baking

powder, sugar, and salt thoroughly. Mix egg and milk; add fat. Add to

flour mixture. Stir until dry ingredients are barely

moistened. Do not overmix. Batter will be lumpy.

Fill muffin tins half full of batter. Bake about 20 minutes or until

lightly browned. Calories per muffin: About 155.

VARIATIONS

Cheese-cornmeal muffins.—Use only 2 tablespoons shortening. Stir 3/4 cup shredded sharp cheese into flour mixture. About 160 calories per muffin.

CorMÖreöc/.—Bake batter in a greased 9- by 9- by 2-inch pan. Cut into 12 pieces. About 155 calories per piece.

Spoon bread

6 servings, about 2/3 cup each

Yellow cornmeal — 1 cup Salt — 1-1/2 teaspoons Milk — 1 cup Hot milk — 2 cups Butter or margarine — 3 tablespoons Eggs, slightly beaten -— 2

Preheat oven to 350° F (moderate). Grease a 1-1/2 quart baking dish. Mix cornmeal and salt. Stir into 1

cup milk. Add to hot milk. Cook over low

heat stirring constantly, until thickened, about 4 minutes.

Remove from heat. Add fat. Add a little of the hot mixture to

the eggs. Then stir egg mixture into remaining hot mixture. Mix well.

10

Pour into baking dish. Bake 45 minutes or until firm in

the center and Ughtly browned. Calories per serving: About 250.

Cinnamon coffee cake

9 servings, about 3 by 3 inches each

Cake batter

Sugar, granulated — 3/4 cup Butter or margarine,

softened — 1/4 cup Egg - 1 Milk — 1/2 cup Flour, unsifted — 1-1/2 cups Baking powder — 2 teaspoons Salt — 1/2 teaspoon

Filling

Brown sugar, packed — 1/2 cup Flour -- 2 tablespoons Cinnamon — 1 or 2 teaspoons,

as desired Butter or margarine — 2 tablespoons

Preheat oven to 350° F (moderate).

Grease a 9- by 9- by 2-inch baking pan.

Beat granulated sugar, 1/4 cup fat, and egg until creamy.

Stir in milk. Mix flour, baking powder, and salt

thoroughly. Stir flour mixture into creamy mixture. Stir until dry ingredients are barely moistened.

For Ailing, mix brown sugar, flour, and cinnamon. Cut in 2 tablespoons fat until mixture is crumbly.

Spread half the batter in pan and sprinkle with half the fiUing.

Add rest of batter, then remaining filling.

Bake about 30 minutes or until center is firm to the touch.

Serve warm or cooled. Calories per serving: About 275.

Raisin loaf

I loaf, 18 slices

Sugar — 3/4 cup Shortening, butter, or

margarine, softened — 1/4 cup Egg ~ 1 Orange rind,

grated — 1 tablespoon Flour, unsifted — 2 cups Baking powder — 2 teaspoons Baking soda — 1/2 teaspoon Salt — 1/2 teaspoon Milk — 1 cup Raisins — 1 cup Nuts, chopped — 1/2 cup


Grease a 9- by 5- by 2-112-inch loaf pan.

Beat sugar, fat, egg, and orange rind until creamy.

Mix flour, baking powder, baking soda, and sah thoroughly.

Stir portions of the flour mixture and milk alternately into creamy mixture.

Stir raisins and nuts into last portion of flour before adding to batter.

Pour into baking pan. Bake about 55 minutes or until

batter no longer clings to a toothpick inserted in center.

Remove bread from pan after cooling 10 minutes. Finish cooling on rack.

Wrap to prevent drying. For easier slicing, let bread stand overnight.

Calories per slice: About 165.

VARIATION

Date-nut loaf—OmxX orange rind and raisins and use only 1/2 cup milk. Add 1/2 cup boiUng water to 1 cup chopped dates. Let cool to luke- warm and add to creamy mixture with the milk. About 160 calories per slice.

11

Cheese wafers

3 dozen wafers

Sharp process cheese spread — 5-ounce jar

Butter or margarine - 3 tablespoons

Flour, unsifted -— 3/4 cup Paprilta — 1/4 teaspoon Sesame seeds,

toasted (See Note) — 2 tablespoons

Mix cheese and fat thoroughly. Mix flour, paprika, and sesame

seeds. Stir into cheese mixture. Mix well.

Shape dough into a roll 8 inches long and 1-1/2 inches in diameter.

Wrap tightly and chill thoroughly. Preheat oven to 400"" F (hot). Slice dough 1/8 to 1/4 inch thick.

Place slices on ungreased baking sheet, about 1 inch apart.

Bake 15 minutes or until lightly browned.

NOTE: To toast sesame seeds, preheat oven to 350° F (moderate). Place seeds in a single layer in a small pan and heat 5 minutes or until lightly browned.

Calories per wafer: About 30.

Biscuits

12 biscuits

Flour, unsifted — 2 cups Baking powder — 1 tablespoon Salt — 1 teaspoon Shortening — 1/3 cup Milk — About 3/4 cup

Preheat oven to 450° F (very hot). Mix flour, baking powder, and salt

thoroughly. Mix in fat only until mixture is

crumbly. Stir in most of milk. Add more

milk as needed to make a dough that is soft but not too sticky to knead.

Knead dough gently on a lightly floured surface 10 to 12 times.

Pat or roll dough to 1/2-inch thickness. Cut with a floured 2-inch biscuit cutter or cut into squares with a knife.

Place biscuits on an ungreased baking sheet, about 1 inch apart.

Bake 12 to 15 minutes, or until lightly browned.

Calories per biscuit: About 135.

Biscuit mix

12 cups mix

Flour, unsifted — 9 cups Baking powder — 1/3 cup Salt — 4 teaspoons Shortening — 1-3/4 cups

Mix flour, baking powder, and salt in large mixer bowl 2 minutes.

Add fat; mix at lowest speed 2 minutes with mixer. Scrape bowl and beater. Mix 1 minute more.

Store in a tightly covered container in a cool, dry place or in the refrigerator. Use within 3 months.

Calories per cup: About 590.

Biscuits using mix

12 biscuits

Milk — About 2/3 cup Biscuit mix — 2-1/2 cups

Preheat oven to 425'' F (hot). Stir most of milk into the biscuit

mix. Add more milk as needed to make a dough that is soft but not too sticky to handle.

Shape dough into a ball. Pat or roll dough to 1/2-inch

12

thickness on a lightly floured surface. Cut with a floured 2-inch biscuit cutter.

Place biscuits on an ungreased baking sheet, about I inch apart.

Bake 12 to 15 minutes or until lightly browned.

Calories per biscuit: About 130.

VARIATIONS

Flaky biscuits,—Knead dough 18 times on a lightly floured surface before rolling. About 130 calories per biscuit.

Drop biscuits.—Increase milk to 3/4 cup and add it ail at once. Mix well. Drop rounded tablespoonfuls onto greased baking sheet. About 135 calories per biscuit.

Pancakes

12 pancakes, about 4-1/2 inches in diameter

Biscuit mix — 2-1/2 cups Sugar — 2 tablespoons Egg, beaten ■— 1 Milk — 1-1/2 cups

Preheat griddle and grease lightly . Mix biscuit mix and sugar. Stir Qgg into milk; add to dry

ingredients. Stir only until mixed. Batter will be lumpy.

For each pancake, pour 1/4 cup batter onto hot griddle. Cook until edges become slightly dry and bubbles form on top.

Turn and brown other side. Calories per pancake: About 155.

Waffles

7 waffles, 7 inches in diameter

Biscuit mix — 2-1/2 cups Sugar — 2 tablespoons Eggs, well beaten — 3 Milk — 1-1/2 cups

Preheat waffle iron as directed by manufacturer.

Mix biscuit mix and sugar. Stir eggs into milk; add to dry

ingredients. Stir only until smooth. Pour batter onto center of waffle

iron, using the amount recommended by appliance directions.

Bake. Check doneness when steaming has nearly stopped. Waffles should be lightly browned. (Baking time will be about 5 minutes.)

Calories per waffle: About 295.

Scones

12 servings

Biscuit mix — 2-1/2 cups Sugar — 1/4 cup Eggs -» 2 Milk - 1/3 cup

Preheat oven to 425'' F (hot). Grease a 12- by 15-inch baking

sheet. Mix biscuit mix and sugar. Beat eggs and milk together; add to

dry ingredients. Stir until dry ingredients are barely moistened.

Divide dough in half. Shape each half into 7-inch circle on baking sheet.

Mark each circle into 6 wedges. Bake 12 minutes or until lightly browned.

NOTE: Both circles will fit diago- nally on the baking sheet.

Calories per serving: About 155.

Tortillas

12, 5-inch tortillas

Masa flour —■ 1-2/3 cups Salt — 1/4 teaspoon Water — 1 cup

13

Preheat griddle and grease lightly. Mix masa flour and salt. Add water; mix well. If necessary,

add a little more water to make a dough that will hold together.

Divide dough into 12 pieces. Shape each piece into a ball.

Roll out each ball between two sheets of wax paper to form a 5-inch circle.

Remove top paper. Place tortilla, paper side up, on hot griddle. As tortilla begins to warm, remove wax paper.

Bake until tortilla is lightly browned, about 2 minutes on each side.

Serve immediately. Or wrap in foil and keep warm in the oven until serving.

Calories per tortilla: About 60.

VARIATION

Cornmeal tortillas.—Use 1-1/3 cups yellow cornmeal and 2/3 cup all-purpose flour. Grind cornmeal, about 2/3 cup at a time, in blender for 1 minute. Mix ground cornmeal with flour. Use only 2/3 cup water. Proceed as in basic recipe. About 85 calories per tortilla.

Yeast Breads

White bread

2 loaves, 18 slices each

Flour, unsifted — 5 to 5-1/2 cups Sugar — 1/4 cup Yeast, active dry — 1 package Salt — 2 teaspoons Milk — 2 cups Shortening — 1/4 cup

Mix 2 cups of the flour with the sugar, yeast, and salt.

Heat milk and fat together over low heat until warm. Fat does not need to melt. Stir into flour mixture.

Mix in enough of the remaining flour to make a soft dough that leaves side of bowl.

Knead on a lightly floured surface until dough is smooth and elastic, about 10 minutes.

Place in a greased bowl and turn over once to grease upper side of dough.

Cover and let rise in a warm place (80° to 85° F) until double in size, about I hour.

Grease two 9- by 5- by 2 Î 12-inch loaf pans.

Press dough down to remove air bubbles.

Divide in half. Shape into loaves. Place in loaf pans. Let rise in a warm place until

double in size, about 1 hour. Preheat oven to 400"" F (hot). Bake 30 minutes or until bread

sounds hollow when tapped. Remove bread from pan and cool

on rack. Calories per slice: About 95.

Rye bread


Rye flour, unsifted — 2 cups Flour, unsifted — 3 cups Yeast, active dry — 2 packages Sugar — 2 tablespoons Salt — 1 tablespoon Caraway seeds — 1 tablespoon Water — 1-1/2 cups Shortening — 2 tablespoons

Mix flours. Mix 2 cups of the flour with the

yeast, sugar, salt, and caraway seeds.

14

BN-36673

Kneading consists of folding, pushing, and turning dough until it is smooth and eiastic. In the step shown here, dough is pushed with heels of hands in a rocking, rolling motion.

BN-36677

Test dough by pressing tips of two fingers tightly and quickly about one-half inch into top of dough. If the dent stays, the dough is light enough to have doubled

Heat water and fat together over low heat until warm. Fat does not need to melt. Stir into flour mixture. Beat for 2 minutes.

BN-36674

When dough is doubled in size, punch down by pressing fist into the center of dough to remove air bubbles.

Add remaining flour to make a soft dough that leaves side of bowl.



Cover and let rise in a warm place (80° to 85° F) until double in size, about 1-1/4 hours.

Press dough down to remove air bubbles. Divide dough in half, round each half to a ball, cover, and let rest for 10 minutes.

Grease baking sheet. Gently shape each ball of dough to

form a loaf about 8 inches long with tapered ends.

Place on baking sheet. Let rise in a warm place, about 30

minutes. Preheat oven to 400'' F (hot). Bake 25 to 30 minutes or until

bread sounds hollow when tapped. Remove bread from baking sheet

and cool on rack. Calories per slice: About 70.

15

French bread

2 loaves, 18 slices, about 1 inch thick each

Yeast, active dry — 2 packages Warm water

(105-115° F) — 2-1/2 cups Flour, unsifted — 7 cups Salt — 1 tablespoon Cornmeal ~ 1 tablespoon Egg white — 1 Water ■— 1 tablespoon

Sprinkle yeast over water in a large bowl. Stir to dissolve yeast.

Add 2 cups of the flour and salt. Beat well.

Add about 3-1/2 cups more of the flour and mix well. Cover dough and let rest 10 minutes.

Knead remaining 1-1/2 cups flour into dough until dough is smooth and elastic, about 10 minutes.

Place in a greased bowl and turn over once to grease upper side of dough. Cover and let rise in a warm place (80 to 85° F) until double in size, about 1 hour.

Press dough down to remove air bubbles. Let rise again in warm place until double in size, about 1 hour.

Press dough down, turn out on a lightly floured surface, divide in half. Cover and let rest 10 minutes.

Grease two baking sheets; sprinkle lightly with cornmeal.

Roll each half into a rectangle about 12 by 15 inches and 1/4 inch thick.

Roll from the wide side, sealing tightly with each turn. Roll dough between hands to lengthen loaf to 16 inches.

Place loaves, seam side down, diag- onally if necessary, on prepared baking sheets.

Cut slits 2 inches apart and 1/4 inch deep on top of each loaf. Mix

egg white and water. Brush loaves with part of mixture.

Let rise in a warm place until double in size, about 1 to 1-1/2 hours.

Place a large pan on lowest rack in oven. Fill with hot water. The water provides steam during baking to make crustier bread.

Preheat oven to 375^ F (moderate). Bake until lightly browned, about

20 minutes. Brush with egg mixture again. Bake 20 minutes longer or until bread sounds hollow when tapped.

Remove bread from baking sheet and cool on rack.


Batter bread

/ loaf, about 18 slices

Flour, unsifted — 2-1/2 cups Sugar — 2 tablespoons Salt — 1 teaspoon Yeast, active dry — 1 package Milk — 1 cup Shortening — 2 tablespoons Egg -1

Mix flour, sugar, salt, and yeast in a large bowl.

Heat milk and fat together over low heat until warm. Fat does not need to melt.

Add egg to flour mixture. Stir in milk mixture. Beat very hard for 300 strokes or

until the batter leaves side of bowl. Scrape batter down from side of

bowl, cover, and let rise in warm place (80° to 85° F) until double in size, about 45 minutes.

Grease one 9- by 5- by 2-1 f 2-inch loaf pan.

16

Stir batter down until amost its original size. Place in loaf pan.

Let rise in a warm place until double in size, about 45 minutes.

Preheat oven to 350^ F (moderate). Bake 40 minutes or until bread

sounds hollow when tapped. Remove bread from pan immedi-

ately and cool on rack. Calories per slice: About 95.

Cinnamon swirl bread


Flour, unsifted — 6 eups Sugar — 1/3 cup Yeast, active dry — 2 packages Salt — 1-1/2 teaspoons Milk — 1-1/2 cups Shortening — 1/4 cup Eggs — 2 Butter or margarine,

melted — 1 tablespoon Sugar — 1/3 cup Cinnamon — 2 teaspoons

Mix 2 cups of the flour with sugar, yeast, and salt.

Heat milk and 1/4 cup fat together over low heat until warm. Fat does not need to melt. Stir into flour mixture.

BN-45697

Cinnamon swirl bread—A swirl of cinnamon makes an interesting changt In flavor and appearance of yeast bread.

Add eggs; beat well Add enough of the remaining flour

to make a soft dough that leaves side of bowl.

Knead on a lightly floured surface until smooth and elastic, about 10 minutes.


Cover and let rise in a warm place (80° to 85° F) until double in size, about 1 hour.

Grease two 9- by 5- by 2'1/2'inch loaf pans.


Divide dough in half. Roll each half into a rectangle 14 by 9 inches.

Brush each rectangle with half of the melted fat.

Mix sugar and cinnamon. Sprinkle one-half over each rectangle of dough.

Roll as for jelly roll, starting with narrow side. Roll tightly; seal edge and ends.

Place in loaf pans seam side down. Let rise in a warm place until

double in size, about 1 hour. Preheat oven to 350"^ F (moderate).

Bake 40 to 45 minutes or until bread sounds hollow when tapped.

Remove bread from pan and cool on rack.


Whole-wheat bread


Wh0le-¥^heat flour — 6 cups Yeast, active dry — 1 package Salt — 2 teaspoons Milk — 2 cups Shortening — 1/4 cup Honey — 1/4 cup

17

285-025 O - 79 -

Enjoy Rolls In a Variety of Shapes

Prepare roll dough as directed in recipe on page —. After first rising, shape dough in any of shapes described here. Bake in a preheated oven at 400^ F. (hot) 12 to 15 minutes.

Twin rolls or lucky clovers.—Shape 24 rolls as directed in basic recipe. Place in greased muffin tins. With scissors, cut each roll in half for twin rolls or in quarters for lucky clovers.

Twisted rolls.—Divide dough into 24 pieces. Shape each piece into a rope about 6 inches long. Twist dough to make a bow-knot (illustration a), a figure 8 (illustration b), or a spiral roll (illustration c).

Crescents.—Divide dough in half. Roll each half into a 12-inch circle. Cut into 12 pie-shaped pieces. Beginning with wide end, roll tightly. Seal point well. Curve rolls slightly to form crescents when placing on greased baking sheets.

Fan-tans.—Divide dough in half. Roll each half into a rectangle about 10 by 16 inches. Cut into five strips about 2 inches wide. Stack strips evenly, one on top of each other. Cut into 12 pieces. Place cut side down in greased muffin tins.

i8

Mix 2 cups of the flour with yeast and salt.

Heat milk and fat together until warm. Fat does not need to melt. Add honey. Stir into flour mixture. Beat well

Add enough of the remaining flour to make a soft dough that leaves side of bowl

Knead on a lightly floured surface until smooth and elastic, about 10 minutes.


Cover and let rise in a warm place (80° to 85° F) until double in size, about 1-1/2 hours.

Grease two P- by 5- by 2-1/2 inch loaf pans.


Divide dough in half. Shape into loaves.

Place in pans. Let rise in a warm place until

double in size, about 1 hour. Preheat oven to 375^ F (moderate). Bake 30 minutes or until bread

sounds hollow when tapped. Remove bread from pan and cool

on rack. Calories per slice: About 95.

YaasI rolls

24 large rolls

Flour, ynslftad — About 4 cups Sugar — 1/4 cup Yeast, active dry — 1 package Salt — 1-1/2 teaspoons Milk — 1 cup Shortening — 1/4 cup Egg - 1

Mix 2 cups of the flour with the sugar, yeast, and salt.

Heat milk and fat together until warm. Fat does not need to melt. Stir into flour mixture.

Add tgg and beat well. Mix in enough of the remaining

flour to make a soft dough that leaves side of bowl.


Place in a lightly greased bowl and turn over once to grease upper side of dough.

Cover and let rise in a warm place (80° to 85° F) until almost double in size, 1 to 1-1/2 hours.

Grease two 9-inch layer pans, for plain rolls.


Divide dough into 24 pieces and shape into balls. Place in pans.

Or make fancy shaped rolls as shown on page 18.

Let rise in a warm place until double in size, about 1 hour.

Preheat oven to 400"" F (hot). Bake rolls 15 to 20 minutes or until

golden brown. Remove from pan and cool on

rack. Calories per roll: About 110.

VARIATION

Hot cross buns.—Add 1/2 cup dried currants, 1/3 cup finely chopped citron, and 1/2 teaspoon nutmeg to flour mixture with the egg. Proceed as in basic recipe. Cool baked buns about 10 minutes. Mix 2/3 cup confectioner's sugar with 1 tablespoon milk. Drizzle mixture over each bun to form a cross. About 135 calories per bun.

19

Cinnamon rolls

12 rolls

Yeast roil dough (p. 19) — 1/2 recipe

Butter or margarine, softened — 2 tablespoons

Brown sugar, packed — 1/2 cup Cinnamon — 1 teaspoon Raisins — 1/2 cup

Grease a 9-inch layer pan. After the first rising, roll dough

into a rectangle, 10 by 12 inches. Spread with fat.

Mix brown sugar and cinnamon; sprinkle over dough.

Sprinkle raisins over sugar mixture.

Roll as for jelly roll, starting with the wider side. Roll tightly; seal edge.

Cut into 12 one-inch slices and place cut side down in pan.

Let rise in a warm place (80° to 85*^ F) until double in size, about 1 hour.

Preheat oven to 375"^ F (moderate).

Bake 18 to 20 minutes or until browned.

Remove from pan and cool on rack.

Calories per roll: About 180.

Honey buns

12 buns

Honey — 1/2 cup Butter or margarine,

melted — 2 tablespoons Nuts, chopped —- 1/2 cup Yeast roll dough

(p. 19) — 1/2 recipe

Grease muffin tins. Mix honey and fat. Divide mixture

into 12 muffin tins. Sprinkle nuts over honey mixture.

After first rising of roll dough, divide dough into 12 pieces and shape into balls. Place balls of dough in muffin tins.

Let rise in a warm place (80° to 85° F) until double in size, about 1 hour.

Preheat oven to 375° F (moderate). Bake 18 to 20 minutes or until

golden brown. Invert pan on rack and let cool a

few minutes before removing pans. Calories per bun: About 200.

Fruit-filled rolls

18 rolls

Yeast roil dough (p. 19) — 1 recipe

Fruit pie filling — 20-ounce can Confectioner's sugar — 1 cup Water — 4 teaspoons

Grease baking sheet. After first rising, divide dough into

18 pieces. Roll each into a rope, 18 inches long. Hold one end of dough in place on baking sheet. Wind dough loosely around this end to form a coil so edges of dough in the coil are just touching. Fasten outside end firmly.

Let rise in a warm place (80° to 85° F) until double in size, about 1 hour.

Preheat oven to 400"" F (hot). Lightly press down dough in center

of each roll to make an indentation about Î inch in diameter. Fill indentation with fruit pie filUng.


Remove from pan and cool on rack about 10 minutes.

For glaze, mix confectioner's sugar and water until smooth. Drizzle over rolls as desired.

20

Calones per roll: About 205 with glaze; 185 without glaze.

English muffins

24 muffins

Fîour, unsifted — 4-1/2 cups Sugar — 2 tablespoons Yeast, active dry — 1 package Salt — 1 teaspoon Milk — 1=1/4 cups Shortening — 3 tablespoons Hgg~1 Cornmeai — 1 tablespoon

Mix 2 cups of the flour with sugar, yeast, and salt.

Heat milk and fat together over low heat until warm. Fat does not need to melt. Stir into flour mixture. Beat well.

Add egg and beat 2 minutes. Add remaining flour to make a soft

dough that leaves side of bowl. Knead on a lightly floured surface

until smooth and elastic, about 10 minutes.


Cover and let rise in a warm place (80° to 85° F) until double in size, about 30 minutes.

Grease baking sheets. Sprinkle lightly with cornmeai

Roll dough to 1/4 inch thickness. Cut into 3-inch circles. Place on baking sheets. Sprinkle lightly with cornmeai.

Let rise in a warm place until almost double in size, about 30 minutes.

Preheat griddle and grease lightly. Bake muffins on griddle 10 minutes

on each side or until lightly browned. Cool on rack. Calories per muffin: About 115.

VARIATION

Whole-wheat English muffins.— Use 2-1/4 cups all-purpose and 2-1/4 cups whole-wheat flour. Proceed as in basic recipe. About 110 calories per muffin.

Oatmeal rolls

24 rolls

Hot water — 1-1/4 cups Rolled oats, quick-

cooking, uncooked — 1 cup Shortening — 1/4 cup Honey — 1/4 cup Flour, unsifted — 4 cups Yeast, active dry — 2 packages Salt — 2 teaspoons Egg^l

Pour hot water over oats. Let stand a few minutes. Stir in fat and honey.

Mix 2 cups of the flour with yeast and salt in mixer bowl. Add oat mixture and Qgg. Beat well.

Stir or knead in remaining flour to make a dough that leaves side of bowl, about 5 minutes.


Cover and let rise in a warm place (80° to 85° F) until almost double in size, about 1 hour.

Grease two Ç-inch layer pans Press dough down to remove air

bubbles. Divide dough into 24 pieces and

shape into balls. Place in pans. Let rise in a warm place until

double in size, about 1 hour. Preheat oven to J75° F (moderate). Bake 20 minutes or until lightly

browned. Calories per roll: About 120.

21

Cakes, Cookies, and Frostings

Sponge câk@

Î6 servings

Flour, unsifted — 1-1/3 eups Baking powder — 1/2 teaspoon Sail — 1/2 teaspoon Sugar — 1 cup Cream of tartar — 1 teaspoon Egg whites — 6 Sugar — 1/2 cup Egg yolks — 6 Water — 1/4 cup Lemon extract — 2 teaspoons


Mix flour^ baking powder, salt, and 1 cup sugar thoroughly.

Add cream of tartar to egg whites; beat until soft peaks form. Add 1/2 cup sugar, a little at a time, and beat until stiff peaks form.

Mix egg yolks, water, and lemon extract in a bowl. Stir flour mixture into egg yolk mixture. Beat well

Fold beaten egg whites into egg yolk-flour mixture, using about 40 strokes.

Pour batter into an ungreased 10- inch tube pan.


Invert pan to cool cake. Remove from pan when cool.


VARIATIONS

Sponge cake with soy ßour.—lJsQ 2/3 cup soy flour and 2/3 cup all- purpose flour. About 135 calories per serving.

Sponge cake roll—Prepare one- half of the recipe. Line a 15- by 10- by 1-inch pan with wax paper or brown paper; grease. Spread batter

evenly in pan. Bake 12 to 15 minutes until center is firm when touched lightly. Place a sheet of wax paper on a rack. Sprinkle with 1/4 cup confectioner's sugar. Turn cake onto paper. Peel top paper from cake and trim away any crusty edges of cake. Cool on rack. Spread with filling as desired. Jelly, whipped topping, or prepared pie filling may be used. Starting from narrow side, roll cake. Place seam side down. Makes 12 servings. About 100 calories per serving for cake alone.

Yellow cake

Two 8-inch layers or one 9- by IS'inch cake, 12 servings

Cake flour, unsifted — 2 cups or

All-purpose flour, unsifted — 1-3/4 cups

Sugar — 1-1/4 cups Baking powder — 1 tablespoon Salt — 1 teaspoon Shortening, butter, or

margarine, softened — 1/2 cup Eggs — 2 Vanilla — 1-1/2 teaspoons Milk — 1 cup

Preheat oven to 375° F (moderate). Grease and flour two S-inch layer

pans or a 9- by 13- by l-inch baking pan.

Mix flour, sugar, baking powder, and salt thoroughly.

Mix in fat, eggs, vanilla, and one- half of the milk; beat 2 minutes at medium speed with a mixer or 300 strokes by hand.

Add remaining milk; beat 2 minutes longer in mixer or 300 addi- tional strokes by hand.

Pour batter into pans.

22

Bake 25 to 35 minutes or until cake surface springs back when touched lightly.

Cool cake in pan on a rack a few minutes. Remove from pan and complete cooling on rack.

When cool, frost if desired. Calories per serving: About 240

without frosting.

Chocolate bundt cake

16 servings

Sweetened chocolate — 4- ounce package

Water — 1/3 cup Shortening, butter, or

margarine — 2/3 cup Sugar — 1-1/4 cups Eggs — 3 Vanilla — 1 teaspoon Flour, unsifted — 2 cups Baking soda — 1 teaspoon Salt — 1/2 teaspoon Sour milk (see Note) — 2/3 cup

Glaze

Confectioner's sugar — 1 cup Cocoa — 1/4 cup Butter or margarine,

melted — 1/4 cup Water — About 1 tablespoon

Preheat oven to 350° F (moderate). Grease and flour a lO-inch bundt

pan. Melt chocolate in the water. Cool Mix fat and sugar until creamy.

Add eggs, one at a time, beating well after each. Add vanilla and the chocolate mixture.

Mix flour, baking soda, and salt thoroughly. Add alternately with sour milk to creamy mixture.

Pour batter into pan. Bake 45 to 50 minutes or until cake

surface springs back when touched lightly.

Cool 10 minutes in pan on rack.

Remove from pan and complete cooling on rack.

For glaze, mix confectioner's sugar and cocoa together thoroughly.

Add fat and beat well. Add water, if needed for good spreading consistency.

Spread lightly over top of cooled cake. Allow some of the glaze to flow down side of cake.

NOTE: To make sour milk, mix 2 teaspoons vinegar or lemon juice with enough sweet milk to make 2/3 cup. Let stand 5 minutes.

Calories per serving: About 300 with glaze; 245 without glaze.

One-bowl cake

16 servings

Flour, unsifted — 2-1/4 cups Sugar — 1-3/4 cups Baking soda — 1/2 teaspoon Salt — 1/2 teaspoon Sliortening, butter, or

margarine, softened — 3/4 cup Sour cream •— 8-ounce carton Eggs — 3 Orange rind, grated — 1 teaspoon Vanilla — 1 teaspoon

Glaze

Confectioner's sugar — 1 cup Orange juice — 2 tablespoons

Preheat oven to 325° F (slow). Grease and flour a 10-inch tube

pan. Put all ingredients for cake in

mixer bowl. Mix on low speed for 3 minutes.

Pour batter into pan. Bake 60 to 70 minutes or until cake


Cool 15 minutes in pan on rack. Remove from pan and complete cooling on rack.

23

For glaze, mix confectioner's sugar and orange juice until smooth.

Spread lightly over top of cooled cake. Allow some of the glaze to flow down side of cake.


Pineapple upside-down calce

8 servings, 3-1/4-inch wedge each

Butter or margarine — 3 tablespoons Brown sugar, packed — 1/2 cup Pineapple slices, well

drained — ? Maraschino cherries,

drained — 7 Pecan halves — 1/4 cup Shortening, butter, or

margarine, softened — 1/3 cup Sugar, granulated — 1/2 cup Egg=-1 Vanilla — 1 teaspoon Flour, unsifted — 1-1/4 cups Baking powder — 2 teaspoons Salt — 1/4 teaspoon Pineapple liquid — 1/2 cup

Preheat oven to 350° F (moderate). Melt 3 tablespoons fat in a 9-inch

layer pan in oven. Spread fat evenly. Sprinkle brown sugar over fat. Arrange fruits and nuts in sugar mixture.

Mix 1/3 cup fat with granulated sugar until creamy. Add egg and vanilla; beat well.

Mix flour, baking powder, and salt thoroughly. Add to creamy mixture alternately with pineapple liquid.

Spread batter over fruit in pan. Bake 35 to 40 minutes or until cake


Cool a few minutes in the pan; loosen cake from sides of pan, and invert on serving plate. Remove pan.


Pound eake

16 servings

Butter or margarine, softened — 2/3 cup

Sugar —• 1-1/4 cups Eggs — 3 Flour, unsifted — 2 cups Baking powder — 1 teaspoon Salt — 1/4 teaspoon Milk — 2/3 cup Vanilla — 1 teaspoon

Preheat oven to 325^ F (slow). Grease and flour a P- by 5- by 2-

I /2'inch loaf pan. Mix fat and sugar until creamy. Add eggs one at a time^ beating

well after each addition. Mix flour, baking powder, and

salt. Add alternately with milk to creamy mixture. Add vanilla. Mix well.

Calorie Cutters

Most of the cakes included in this bulletin are only moderately rich. Ingredients cannot be changed enough to lower calories appreciably without changing the eating quaUty of the cake.

The calories in a serving of cake can be reduced by omitting frosting or glaze or, of course, by cutting the cake into smaller pieces.

Try dusting the top of a fresh cake with confectioner's sugar instead of using a frosting or glaze. Or serve sliced or diced fruit as a topping for cake instead of a rich frosting.

24

Pour batter into pan. Bake 1 hour and 10 minutes or

until cake surface springs back when touched lightly.

Cool 10 minutes in pan on rack. Remove from pan and complete cooling on rack.


Carrot cake

16 servings

Flour, unsifted — 2 cups Sugar — 2 cups Baking powder — 2 teaspoons Baking soda — 1 teaspoon Cinnamon — 2 teaspoons Salt — 1 teaspoon Nutmeg — 1/2 teaspoon Oil — 1-1/4 cups Carrots, shredded — 3 cups Eggs -- 4

Glaze

Cream cheese, softened — 3-ounce package

Confectioner's sugar —■ 1-2/3 cups Salt -° 1/8 teaspoon Vanilla — 1 teaspoon

Preheat oven to 350° F (moderate). Grease and flour a 10-inch tube

pan. Mix fíour, sugar, baking powder,

baking soda, cinnamon, salt, and nutmeg thoroughly in mixer bowl.

Add oil, carrots, and eggs. Beat 3 minutes at medium speed on mixer.

Pour batter into pan. Bake 1 hour or until cake surface

springs back when touched lightly. Cool 10 minutes in pan. Remove

from pan and complete cooling on rack.

For glaze, beat cream cheese, confectioner's sugar, salt, and vanilla together until creamy. Spread on cooled cake.


Cottage cheese cake

16 servings

Graham cracker crumbs — 1-1/2 cups Sugar — 3 tablespoons Butter or margarine,

melted — 3 tablespoons Creamed cottage cheese — 2 pounds Butter or margarine,

melted ■— 1/4 cup Eggs — 4 Sugar — 2/3 cup Flour — 1/4 cup Salt — 1/2 teaspoon Milk — 1/4 cup Lemon juice — 1/4 cup Lemon rind,

grated — 1-1/2 teaspoons Orange rind,

grated — 1-1/2 teaspoons

Preheat oven to 300° F (slow). Mix graham cracker crumbs and 3

tablespoons sugar. Stir in 3 tablespoons fat. Mix well. Save 1/2 cup of the mixture for topping. Press remaining mixture onto bottom of a 9-inch spring-form pan.

Sieve cottage cheese or blend in a blender until smooth. Pour into mixing bowl.

Stir in 1/4 cup fat. Add eggs, one at a time, beating

well after each addition. Mix 2/ 3 cup sugar, flour, and salt.

Add to cheese mixture with remaining ingredients. Beat well.

Pour into pan. Sprinkle 1/2 cup crumb mixture

over cheese mixture. Bake 1-1/2 hours or until firm in

the center. Cool 30 minutes; then refrigerate. Serve cold. Calories per serving: About 205.

25

Creamy white frosting

For 8'inch layer cake or 9- by IS-inch cake, 12 servings

Confectioner's sugar — 2-1/2 cups Butter or margarine,

softened — 1/3 cup Vanilla — 1 teaspoon Milk — About 3 tablespoons

Mix sugar, fat, and vanilla. Slowly beat in milk until creamy and of spreading consistency.

Spread on cooled cake. Calories per serving of frosting:

About 140.

VARIATION

Chocolate frosting,—Mix in 1 or 2 ounces melted, unsweetened chocolate with sugar, fat, and vanilla before adding milk. About 150 calories per serving of frosting with 1 ounce chocolate; 160 with 2 ounces chocolate.

Ginger snaps

5 dozen cookies

Shortening, butter, or margarine, softened — 3/4 cup

Sugar — 1 cup Egg =- 1 Light molasses — 1/3 cup Flour, unsifted — 2 cups Baking soda — 1 teaspoon Salt — 1/2 teaspoon Cloves — 1 teaspoon Cinnamon — 1 teaspoon Ginger — 1 teaspoon

Preheat oven to 375^ F (moderate). Grease baking sheet. Mix fat, sugar, and egg together

until creamy. Stir in molasses. Mix flour, baking soda, salt, and

spices. Stir into molasses mixture and mix well.

Roll dough into 60 balls, 3/4 to 1 inch in diameter.

Place about 2 inches apart on baking sheet.


Remove from baking sheet while still warm. Cool on rack.

Calories per cookie: About 55.

Rocks

9 dozen cookies

Butter or margarine, softened — 1 cup

Brown sugar, packed — 1-1/2 cups Eggs, well beaten — 3 Baking soda — 1/2 teaspoon Hot water — 1 teaspoon Flour, unsifted -— 2-3/4 cups Cinnamon — 1 teaspoon Salt — 1/2 teaspoon Raisins, chopped — 15-ounce package Nuts, chopped — 1 cup

Preheat oven to 375"^ F (moderate). Grease baking sheet. Mix fat and sugar until creamy.

Add eggs and beat well Dissolve soda in hot water and add

to creamy mixture. Combine flour, cinnamon, and

salt. Mix about 1/2 cup of flour mixture with raisins and nuts. Add remaining flour mixture to creamy mixture; stir in raisin-nut mixture. Beat well.

Drop by teaspoonfuls onto baking sheet, about 2 inches apart.




VARIATION

Date rocks,—Use 1 pound of

26

pitted dates, cut up, in place of raisins. About 60 calories per cookie.

Cornmeal cookies

7 dozen cookies


Sugar — 1-1/2 cups Eggs - 2 Lemon extract — 1 teaspoon Flour, unsifted ~ 2-2/3 cups Yellow cornmeal — 1 cup Baking powder — 1 teaspoon Nutmeg — 1 teaspoon Salt — 1/2 teaspoon Raisins, chopped — 1/2 cup

Preheat oven to 400° F (hot). Grease baking sheet. Mix fat and sugar until creamy.

Beat in eggs and lemon extract. Mix flour, cornmeal, baking

powder, nutmeg, and salt thoroughly; add to creamy mixture. Stir in raisins; mix well.

Drop by teaspoonfuls onto baking sheet, about 2 inches apart.

Bake about 10 minutes or until lightly browned.

Remove frora baking sheet while still warm. Cool on rack.


Peanut butter bars

24 bars


Crunchy peanut butter — 1/2 cup Brown sugar, packed — 1 cup Eggs — 2 Vanilla — 1/2 teaspoon Flour, unsifted — 1 cup Baking powder — 1 teaspoon Salt — 1/4 teaspoon

Preheat oven to 350° F (moderate). Grease a 9- by 9- by 2-inch baking

pan. Mix fat, peanut butter, and sugar

until creamy.

BN-45710

Rocks—An easy-to-make old-fashioned drop cookie

27

Beat in eggs and vanilla. Mix flour, baking powder, and salt

thoroughly. Stir into creamy mixture. Spread batter in pan. Bake 30 to 35 minutes or until firm

in the center. Cool on rack. Cut into 24 bars while still warm. Calories per bar: About 115.

Pecan party cookies

5 dozen cookies

Butter or margarine, softened -— 1 cup

Sugar — 1/2 cup Egg yolks — 2 Vanilla — 1 teaspoon Flour, unsifted — 2-2/3 cups Egg whites, unbeaten — 2 Pecans, finely chopped

or ground — 1-1/2 cups

Frosting

Confectioner's sugar — 1 cup Water — 1 tablespoon Food coloring — As desired

Preheat oven to 350° F (moderate). Grease baking sheet. Mix fat and sugar until creamy.

Add egg yolks and vanilla and beat well.

Add flour; mix well. Dough will be stiff.

Divide dough into 60 balls about 1 inch in diameter.

Roll each ball in egg white then in nuts. Each should be well coated.

Place balls on baking sheet, about 2 inches apart. Press with bottom of a glass until about 1/2 inch thick.

Bake 5 minutes. Remove from oven. Make a slight indentation in center of each cookie. Return to oven and bake 15 minutes longer.


Mix confectioner's sugar and water to make thick frosting. Color as desired. Fill indentations in each cookie with frosting.


Refrigerator cookies

About 10 dozen cookies


Sugar — 1-1/2 cups Eggs - 2 Lemon extract or

vanilla — 2 teaspoons Flour, unsifted — 3 cups Baking powder — 2 teaspoons Salt — 1/2 teaspoon

Mix fat and sugar until creamy. Add eggs and flavoring; beat well.

Mix flour, baking powder, and salt thoroughly. Add to creamy mixture. Mix well. Chill dough 1 hour.

Form into 3 rolls about 9 inches long. Wrap rolls tightly in wax paper or plastic wrap.

Chill rolls thoroughly. Preheat oven to 375° F (moderate). Grease baking sheet. Remove roll of dough from

refrigerator; unwrap. Slice dough 1/8 to 1/4 inch thick. Place slices about 1 inch apart on

baking sheet. Bake 10 minutes or until lightly

browned. Remove from baking sheet while

still warm. Cool on rack. Calories per cookie: About 35.

VARIATIONS

Candied fruit cookies.—Ada 1/4 cup chopped, mixed candied fruit to one-third of the dough before making roll. About 40 calories per cookie.

28

Coconut cookies.—Add Î/2 cup flaked coconut to one-third of the dough before making roll. About 40 calories per cookie.

Nut cookies,—Add 1/3 cup chopped nuts to one-third of the dough before making roll About 40 calories per cookie.

Spice cookies,—Add 1/2 teaspoon nutmeg and 1/2 teaspoon cinnamon to one-third of the dough before making roll. About 35 calories per cookie.

Frosted ginger cookies

5 dozen cookies

Shortening — 1/4 cup Sugar — 1/2 cup Egg - 1 Light molasses — 1/3 cup Flour, unsifted — 2 cups Baking soda — 1/2 teaspoon Salt — 1/2 teaspoon Ginger — 1-1/4 teaspoons Cinnamon — 1/2 teaspoon Cloves — 1/2 teaspoon Water — 1/2 cup

Frosting

Confectioner's sugar — 1-1/4 cups Water — 1 to 2 tablespoons

Preheat oven to 350^ F (moderate). Grease baking sheet. Mix fat and sugar until creamy.

Add egg; beat well. Stir in molasses. Mix flour, baking soda, salt, and

spices thoroughly. Add to molasses mixture alternately with 1/2 cup water.

Drop by teaspoonfuls onto baking sheet about 2 inches apart.


Remove from baking sheet while still warm.

Cool on rack.

Mix confectioner's sugar with enough water to make a stiff but spreadable frosting.

Spread about 1/2 teaspoon frosting on each cookie.


Black walnut refrigerator cookies

About 9 dozen cookies


Brown sugar, packed — 1-1/2 cups Eggs, beaten — 2 Vanilla — 1 teaspoon Flour, unsifted —• 2-2/3 cups Baking powder — 2 teaspoons Salt — 1/4 teaspoon Black walnuts, chopped — 1 cup

Mix fat and sugar until creamy. Add eggs and vanilla; beat well.

Mix flour, baking powder, and salt thoroughly; add to creamy mixture. Add nuts and mix well.

Chill dough 1 hour. Form dough into 3 rolls about 8

inches long. Wrap rolls tightly in wax paper or

plastic wrap. Chill rolls thoroughly. Preheat oven to 375° F (moderate). Grease baking sheet. Remove roll of dough from

refrigerator; unwrap. Slice dough 1/8 to 1/4 inch thick.

Place slices about 1 inch apart on baking sheet.


Remove from baking sheet while still warm.

Cool on rack. Calories per cookie: About 40.

29

Shortbread

24 squares


Sugar — 1/2 cup Flour, unsifted — 2 cups Salt — 1/4 teaspoon

Preheat oven to 350° F (moderate). Mix fat and sugar until creamy.

Mix flour and salt. Add to creamy mixture. Mix until smooth.

Press mixture into an ungreased 10- by 15-inch baking pan. Mixture will be about 1/4 inch thick.

Bake 20 minutes or until very lightly browned.

Cut into 24 squares while still warm.

Calories per square: About 105.

VARIATIONS

Orange or lemon shortbread,— Add 1 / 2 teaspoon grated orange rind or lemon rind to creamy mixture. About 105 calories per square.

Oat shortbread,—UsQ only 1-1/3 cups unsifted flour. Add 2/3 cup quick-cooking rolled oats to flour mixture. About 100 calories per square.

Pies and Pastries

Baked pastry shell

9-mch pastry shell, 8 servings

Flour, unsifted — 1 cup Salt — 1/2 teaspoon Shortening or margarine — 1/3 cup Cold water — About 2

tablespoons

Preheat oven to 450° F (very hot).

Mix flour and salt in mixer bowl. Add fat. Mix at lowest speed until

crumbly. Add water. Mix just until dry

ingredients are moistened, about 1/2 minute. Dough should be just moist enough to cling together when pressed.

Shape dough into a ball. Roll out on a lightly floured

surface until the dough is at least an inch wider all around than the piepan.

Fold dough in half for easier lifting and centering in piepan. Smooth pastry into place, lifting edges as necessary to eliminate air bubbles.

Trim off irregular edges leaving about 1/2 inch beyond edge of pan; fold under to edge of pan. Shape edge into plain or fancy rim, as desired.

Prick bottom and sides well with a fork.

Bake 12 to 15 minutes or until golden brown. Cool before filhng.

NOTE: Pastry may be prepared without a mixer. Cut in fat with a pastry blender, two table knives, or a fork. Add water a little at a time mixing lightly.

Calories per serving: About 125. For fewer calories, use only 1/4 cup

fat. About 110 calories per serving.

VARIATIONS

Unbaked pastry shell.—Follow directions for baked pastry shell. Do not prick the pastry. Fill and bake as directed in pie filling recipe.

Pastry for two-crust pie.—Double the recipe for baked pastry shell. Form dough into two balls, one slightly larger than the other. Roll out larger ball and fit into piepan. Roll remaining dough for top crust;

30

BN-45703 Fold pie dough in half for easy lifting

and centering in piepan.

Invert pastry over piepan. Remove wax paper. Fit carefully into piepan lifting edges as necessary to eliminate air bubbles. Trim off irregular edges of crust leaving about 1/2 inch beyond rim of pan; fold under to edge of pan.

Shape edge of dough with fingers or press lightly to pan with tines of fork. Prick bottom and sides well with fork.


Cool before filling. Calories per serving: About 115.

make small slits to let steam escape during baking. Put filling into pastry- lined pan and top with second crust. Fold edges of pastry under and press together firmly to seal. Bake as directed in pie recipe.

Baked oil pastry shell

9'inch pastry shell 8 servings

Flour, unsifted — 1 cup Salt — 1/2 teaspoon Water — 2 tablespoons Oil — 1/4 cup

Preheat oven to 450^ F (very hot). Mix flour and salt thoroughly. Mix 3 tablespoons of flour mixture

with the water to make a paste. Using a fork, lightly mix oil with

remaining flour mixture until mixture is crumbly.

Stir flour paste into flour-oil mixture to make a dough. Shape into a ball.

Roll out dough between 2 sheets of wax paper until the dough is at least an inch wider all around than the piepan. Remove top paper.

VARIATIONS

Unbaked pastry shell.—Follow directions for baked pastry shell. Do not prick sides and bottom of the pastry. Fill and bake as directed in pie filling recipe.

Pastry for two-crust pie,—Double the recipe for baked pastry shell. Mix 1/3 cup of the flour mixture with the water. Shape dough into 2 balls one slightly larger than the other.

Roll larger ball of dough between two sheets of wax paper to fit piepan. Remove top paper. Invert pastry over piepan. Remove wax paper. Fit carefully into piepan lifting edges as necessary to eliminate air bubbles.

Roll remaining ball of dough between two sheets of wax paper for top crust. Remove top paper. Make small slits to allow steam to escape during baking. Put filling into pastry- lined pan; top with second crust. Remove wax paper. Fold edges of pastry under and press together firmly to seal. Bake as directed in pie recipe.

31

Lemon meringue pie Cherry crumb pie

Ç-inch pie, 8 servings

Baked pastry shell (p. 30-31) — 1 Sugar — 1-1/2 cups Cornstarch — 1/3 cup Salt — 1/8 teaspoon Hot water — 1-1/2 cups Egg yolks, beaten -— 3 Butter or

margarine — 2 tablespoons Lemon rind, grated — 1 teaspoon Lemon juice — 1/3 cup Egg whites — 3 Lemon juice — 1 teaspoon Sugar — 1/3 cup

Mix 1-1/2 cups sugar, cornstarch, and salt in a saucepan. Gradually stir in hot water.

Cook over medium heat, stirring constantly, until thickened, about 4 minutes. Cook I minute longer.

Stir a little of the hot mixture into the egg yolks; then stir yolk mixture into remaining hot mixture. Cook 2 minutes longer, stirring constantly. Overcooking may thin the mixture.

Remove from heat. Stir in fat, lemon rind, and 1/3 cup lemon juice.

Pour warm filling into pastry shell. Preheat oven to 330^ f (moderate). Beat egg whites with 1 teaspoon

lemon juice until soft peaks form. Add I / 3 cup sugar gradually, beating constantly; continue to beat until stiff peaks form.

Pile meringue on warm pie filling. Spread onto crust edge to help prevent shrinking.


NOTE: For this recipe, use only clean eggs with no cracks in shells.

Calories per serving: See table on page 34.

9-inch pie, 8 servings

Unbaked pastry shell, (p. 30-31) - 1

Red, sour, pitted cherries — 2 cans,

16 ounces each Sugar — 3/4 cup Cornstarch — 1/4 cup Salt — 1/4 teaspoon Cherry liquid — 1 cup Almond extract — 1/4 teaspoon Red food coloring — As desired Brown sugar, packed — 1/3 cup Flour, unsifted — 2/3 cup Butter or margarine — 1/4 cup

Preheat oven to 400"" F (hot). Drain cherries; save liquid. Mix sugar, cornstarch, and salt in

a saucepan. Add cherry liquid; stir until smooth.

Cook over medium heat, stirring constantly, until thickened.

Remove from heat; add cherries, almond extract, and food coloring, as desired.

Pour into pastry shell Mix brown sugar and flour. Mix in

fat until mixture is crumbly. Sprinkle brown sugar mixture over

the cherries. Bake 40 to 45 minutes or until

crust and topping are lightly browned.


Meringue for pies

For 9'inch pie, 8 servings

Egg whites — 3 Salt — 1/4 teaspoon Cream of tartar — 1/4 teaspoon Sugar — 1/3 cup


32

Beat egg whites until foamy. Add salt and cream of tarter. Beat until soft peaks form.

Add sugar gradually, beating constantly; continue to beat until stiff peaks form.

Pile meringue on warm pie filling. Spread onto crust edge to help prevent shrinking.

Bake 15 to 20 minutes until lightly browned.

NOTE: For this recipe, use only clean eggs with no cracks in shells.


VARIATION

Meringue shells.—Increase sugar in meringue recipe to 3/4 cup. Shape into 6 mounds on heavy brown paper on baking sheet.

Using back of a spoon, form a hollow in the center of each mound.

Bake at 275° F (very slow oven) for 1 hour. Turn off heat and let cool in oven. To serve, fill with fresh fruit or ice cream. About 105 calories per meringue shell v/ithout filling.

Vanilla cream pie

9-inch pie, 8 servings

Baked pastry shell, (p. 30) ^ 1

Sugar -=- 1/3 cup Cornstarch — 1/4 cup Salt — 1/2 teaspoon Milk — 2-1/3 cups Egg yolks, beaten — 3 Butter or

margarine ■— 2 tablespoons Vanilla — 1 teaspoon

Meringue (p. 32) — 1 recipe

Mix sugar, cornstarch, and salt in saucepan. Gradually stir in milk.

Cook over moderate heat, stirring constantly, until thickened.

Stir a little of the hot mixture into egg yolks; then stir yolk mixture into remaining hot mixture. Cook 1 minute longer, stirring constantly. Overcooking may thin the mixture.

Remove from heat; stir in fat and vanilla.

Cool slightly. Pour warm filling into pastry shell,

top with meringue, and bake immediately. See meringue recipe on page 32.

NOTE: For this recipe, use only clean eggs with no cracks in shells. All cream pies must be refrigerated soon after preparation.

Calories per serving: See table on page 34 for this recipe and variations.

VARIATIONS

Coconut cream pie,—Add about 1 cup flaked coconut with the fat and vanilla to the hot vanilla cream filling.

Calorie Cutters

Calorie values for servings of pie in this section are listed in the table on page 34. You can reduce the number of calories in a serving of pie by using pastry made with less fat (p, 30) or by making the pastry with oil (p. 31).

One-crust pie may be a filled pie shell or deep^iish pie with top crust only. Since these take only half as much pastry as a two-crust pie, they can help you cut calories.

Calories in a filled pie shell can be cut by omitting meringue, whipped cream, or whipped topping. Calories saved per serving are 40 for meringue; 115 for whipped cream; 50 for whipped topping.

33

Approximate calories per serving of pie using different types and amounts of shortening^

Pastry

Recipe Hydrogenated fat or margarine

Regular Lower fat Oil

One-crust pies: Banana cream

whipped topping, whipped cream .,

Cherry crumb . Chocolate cream .. = Coconut cream Deep dish peach ... Lemon meringue ... Vanilla cream .....

Two-crust pies: Blueberry French apple ...... Italian plum

per serving

340 400 375 370 365 280 375 305

385 415 415

per serving

320 385 360 355 350 265 360 285

350 380 380

per serving

330 390 365 360 355 270 365 295

360 395 395

ÍServing is one-eighth of a 9-inch pie.

Chocolate cream pie.—Increase the sugar in vanilla cream filling to 3/4 cup. Add 1-1/2 ounces unsweetened chocolate, coarsely cut, to milk mixture before cooking.

Banana cream pie.—Use 2 whole eggs in vanilla cream filling. Cook filling until thickened. Omit the meringue. Set pan of pie filling in cold water to cool quickly, stirring constantly. Slice 2 bananas into pie filling. Mix lightly. Pour filling into shell.

Before serving, whip 1 cup whip- ping cream with 2 tablespoons sugar and 1/2 teaspoon vanilla or use 2 cups whipped topping. Spread over pie.

Deep dlih ptach pie

8 servings

Peaches, peeled, sliced — 6 cups

Sugar — 1 cup Cornstarch — 3 tablespoons Lemon juice, If

desired — 1 tablespoon

Pastry for one-crust pie (p. 30-31) — 1

Preheat oven to 400° F (hot). Mix ingredients, except pastry,

together lightly. Put mixture into 9- by 9- by 2-inch pan.

Roll out pastry in a square to fit pan. Make small slits to let steam escape during baking.

34

Lay crust over filling. Bake 60 minutes or until crust is

browned. Calories per serving: See table on

page 34.

Fresh blueberry pie

9'inch pie, 8 servings

Pastry for two-crust pie (p. 30-31) — 1

Blueberries — 4 cups Sugar — 3/4 cup Cornstarch — 1/4 cup Lemon juice — 2 tablespoons

Preheat oven to 400"" F (hot). Prepare pastry and line a 94nch

piepan (p, 30-31). Mix blueberries lightly with other

ingredients in a bowl. Put mixture into pan.

Top with second crust. Fold edges of pastry under and press together firmly to seal

Bake 50 to 60 minutes or until crust is lightly browned.

Calories per serving: See table on page 34,

French apple pie



Appies, tart, pared, sliced — 6 cups

Raisins — 1/2 cup Sugar, granulated — 2/3 cup Cornstarch — 1 tablespoon Cinnamon — 1/2 teaspoon Lemon juice — 1 tablespoon Confectioner's sugar ■— 1/2 cup Water — 1-1/2 to 2 tablespoons

Preheat oven to 400° F (hot).

Prepare pastry and line a 9-inch piepan (p. 30-31).

Spread apples in pan. Sprinkle raisins over apples. Mix granulated sugar, cornstarch,

and cinnamon and sprinkle over appies. Drizzle lemon juice over apple mixture.

Top with second crust. Fold edges of pastry under and press together firmly to seal.

Bake 45 to 60 minutes or until the apples are tender when pierced with a knife and the crust is lightly browned.

Cool pie. Mix confectioner's sugar and water

to make a thick but spreadable frosting. Spread on slightly warm pie.


Italian plum pie



Italian plums, sliced — 5 cups Sugar — 1 cup Cornstarch — 2 tablespoons Cinnamon — 1/2 teaspoon

Preheat oven to 400'' F (hot). Prepare pastry and line a 9-inch

piepan (p. 30-31). Mix plums lightly with other

ingredients in a bowl. Put mixture into pan.

Top with second crust. Fold edges of pastry under and press together firmly to seal.

Bake 50 to 60 minutes or until fruit is tender and crust is lightly browned.

Calories per serving: See table on page34.

35

Cream puffs VARIATIONS

15 medium-size puffs

Water — 1 oup Butter or margarine — 1/2 cup Salt — 1/4 teaspoon Flour, unsifted — 1 cup Eggs — 4

Preheat oven to 425'' F (hot). Grease baking sheet. Heat water^ fat, and salt in a sauce-

pan to a rolling boil Stir in flour all at once. Reduce heat and continue stirring

vigorously just until mixture leaves sides of pan and makes a ball-like mass. Remove from heat.

Cool until just warm. Beat in eggs, one at a time, until

mixture is smooth. Drop from tablespoon onto baking

sheet about 2 inches apart. Bake 35 to 40 minutes or until

browned and quite firm to the touch. Walls must be rigid to prevent col- lapse on removal from oven.

Cool on rack. NOTE: Cut slice off top of cream

puffs; fill with double recipe vanilla pie filling (p. 33), or ice cream. Replace top slice. Sift confectioner's sugar over puffs or serve with a chocolate glaze (recipe follows). Refrigerate filled cream puffs until served.

Calories per cream puff: About 105 calories for unfilled puff, 230 calories with 1/4 cup cream pie filling, 280 calories with 1/4 cup cream pie filling and chocolate glaze.

Eclairs.—Shape the batter into thick 1-inch wide strips on baking sheets. Slice tops from baked, cooled eclairs, and fill with cream pie filling (p. 33). Replace tops and add chocolate glaze (recipe follows). Refrigerate filled eclairs until served. About 105 calories for an unfilled eclair, 280 with 1/4 cup cream pie filling and glaze.

Appetizer puffs^—Dtop batter by teaspoonfuls onto a baking sheet about 1 inch apart, making about 5 dozen puffs. Bake about 25 minutes or until done. Slice tops from baked, cooled puffs. Fill cooled puffs with meat or fish salad. Replace tops. Refrigerate filled puffs until served. About 25 calories for unfilled puff.

Chocolat® glaie

For 15 cream puffs or eclairs

Chocolate, unsweetened — 1 ounce Butler or margarine — 1 tablespoon Milk — 2 tablespoons Corn sirup — 1 tablespoon Vanilla — 1/4 teaspoon Confectioner's sugar — 1 cup

Melt chocolate and fat together over low heat; remove from heat.

Add milk, corn sirup, and vanilla. Stir in confectioner's sugar and

beat until smooth. Calories per serving: About 50 for

one-fifteenth of recipe.

36

INDEX

Page

Breads, quick: biscuit mix =... = ................ = . ^^ biscuits ......................... ^

drop ....,.,.=.....=.....,...... J^ flaky .......................... Î3

cheese wafers ..................... ^ ^ cinnamon coffee cake ............. ^ ^ cornbread ..,,,.=,................ ^^ date-nut loaf ..................... ^ ^ muffins ».......,...... = .,.... = ..« ^^

apple-spice ....,.,,,.,......=... 10 cheese-commeal ,..., = .,,........ ^^ cornmeal ,...,.....=.....,....». ^^ whole-wheat .................... ^ ö

pancakes ,...,,,......,.=...=...»» 13 raisin loaf ., = ,.,..,......... = .. = .. ^ ^ scones ........................... * -^ spoonbread ......,=,.............= ^^ tortillas .^. ........,.... = ....,..... 13 waffles 13

Breads, yeast: batter ............................ 16 cinnamon swirl ................... ^^ french ........................... 16 rolls:

20 cinnamon ...................... 21 English muffins .................

whole-wheat .................. fruit-filled ^0 honey buns 20 hot cross buns 1" oatmeal 21 yeast 1^

rye 1^ white 14 whole-wheat =... 1"

Cakes: carrot 25 chocolate bundt 23 cottage cheese 25 one-bowl 23 pineapple upside-down 24 pound 24

22 sponge ^^ cake roll 22 with soy flour 22

yellow 22

Page

Calories per serving of pie ,.....,... 34 Chocolate glaze ...,...,.........*... 36 Cookies:

cornmeal ......................... 27 frosted ginger .................... 29 gingersnaps .. ,.,,,,.....» = ...... =. 26 peanut butter bars ................ 27 pecan party ................. = ... ^ 28 refrigerator ....................... 28

black walnut ................... 29 candied fruit ....... = .,......... 28 coconut ........................ 29 nut ............................ 29 spice ........................... 29

rocks .,.,,.<..,..,,.,............ 26 date ...,.,.».......=........... 26

shortbread ....................... 30 lemon ......................... 30 oat 30 orange ......................... 30

Freezing baked products ............ 9 Frostings:

chocolate ......................... 26 creamy white .........,,,....,..., 26

Ingredients, baking: eggs 5 fats and oils '^ flour 3 leavening agents . 4 liquids 5 sugar , 5 substitution of ingredients 6

Measuring ingredients 5 Meringue for pies 32 Meringue shells 33 Pastries:

appetizer puffs 36 baked pastry shell 30 cream puffs 36 eclairs 36 oil pastry 31 pastry for two-crust pie ^0 unbaked pastry shell 30

Pie(s): cherry crumb ^2 cream:

banana 34

37

INDEX-Continued

Page Page Pies—continued Italian plum 35

chocolate 34 lemon meringue 32 coconut 33 Pointers on baking 7 vanilla 33 Pointers on mixing 7

deep-dish peach 34 Storing: french apple 35 baked products ................. 8 fresh blueberry 35 ingredients 8

38

U.S. GOVERNMENT PRINTING OFFICE : 1979 O—285-025

c iVîC

U.S. DEPARTMENT OF AGRICULTURE SCIENCE AND EDUCATION ADMINISTRATION

HYATTSVILLE, MARYLAND ^0782

OFriciAL BUSINESS PENAL.TY FOR PRIVATE USE $300

POSTAGE AND FEES PAID U. S. DEPARTMENT OF

AGRICULTURE AÓR 101