JUST DESSERTS - страница 2

1/2 teaspoon salt

4 eggs

1 cup milk

1 teaspoon almond extract

Cream butter and sugar until light, add beaten eggs one at a time, beating each in thoroughly. Sift and add dry ingredients alternately with milk and flavouring. Bake in greased loaf pan in moderate oven (360-370° F.) 40-60 minutes; or bake in two greased layer cake pans in moderately hot oven (370° F.) about 30 minutes. Fill and frost as desired.

APRICOT SOUFFLE

 1 cup well drained canned apricots

6 drops almond extract

3 egg whites

1 cup sugar

Rub apricots through a sieve, place in saucepan and bring

to boiling point. Add sugar, extract and stiffly beaten egg

whites and blend lightly. Turn into small moulds which have

been buttered and sprinkled with sugar, set in pan containing

hot water to come halfway up the sides of the moulds and bake

in moderate oven (360° F.) until firm, about 30 minutes.

Serve with boiled custard made with the left-over egg yolks.

Serves 4.

COFFEE LAYER CAKE

1/2 cup butter

2 cups sifted flour

1 cup brown sugar

1 teaspoon salt

2 eggs, beaten

2 teaspoons baking powder

1/2 cup molasses

1/4 cup double-strength coffee

1/2 teaspoon mixed spices ground

Cream butter and sugar until light, add eggs. Add molasses and coffee, and finally the sifted dry ingredients. Bake in two greased layer cake pans in moderately hot oven (37° F.) about 20 minutes. When cold fill and frost with Seven Minute Frosting.

LAYER CAKE NO. 2

(Sponge)

 3 eggs

1 cup sifted flour

1 cup sugar

1/4 teaspoon salt

1teaspoon grated lemon rind

1 teaspoon baking powder

6 tablespoons hot milk

 Beat eggs until very thick and light, gradually add sugar, beating while adding, and sprinkle in the lemon rind. Fold in dry ingredients sifted together twice and finally add the milk, mixing just until smooth. Turn into two greased layer cake pans and bake in moderate oven (360° F.) about 20 minutes. Fill and frost as desired.

 DATE LUNCH CAKE

 1/2 cup butter

2 cups sifted flour

1 cup sugar

1/2 teaspoon salt

2 eggs, beaten

2 1/2 teaspoons baking powder

1 1/2 cups pitted dates, cut small

1 cup milk

Cream butter and sugar until light, add eggs. Add dates and sifted dry ingredients alternately with milk. Beat until smooth and bake in shallow greased pan in moderately hot oven (370° F.) about 30 minutes. Cut into squares for serving.

CUP CAKES

Practically any butter or sponge layer cake mixture may be baked as cup cakes, remembering that being small the amount of flour may be slightly decreased. Bake in small greased muffin pans or cup cake pans in moderately hot oven (370° F.) 10 to 20 minutes, depending on size. Frost when cold, using any preferred frosting.

CHOCOLATE CUP CAKES

Practically any butter or sponge layer cake mixture may be baked as cup cakes, remembering that being small the amount of flour may be slightly decreased. Bake in small greased muffin pans or cup cake pans in moderately hot oven (370° F.) 10 to 20 minutes, depending on size. Frost when cold, using any preferred frosting. Add 2 squares (ounces) unsweetened chocolate, melted, to batter after eggs and before dry ingredients are incorporated. Bake in greased pans in moderate oven (360° F.) about 20 minutes. Frost when cold with any preferred frosting.

ALMOND CUP CAKES

1/2 cup butter

1 1/2 cups sifted flour

1/2 cup sugar

1/2 teaspoon salt

2 eggs, beaten

1 1/2 teaspoons baking powder

1 cup chopped blanched almonds