Timeless Recipes from Trusted Home Cooks - Doridro
Timeless Recipes from Trusted Home Cooks - Doridro
Timeless Recipes from Trusted Home Cooks - Doridro
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Red Hat Cake<br />
❧ PREP: 1 hour<br />
❧ BAKE: 20 min. + cooling<br />
1 cup butter, softened<br />
2-1/4 cups sugar<br />
5 eggs<br />
3 teaspoons vanilla extract<br />
3-1/2 cups all-purpose flour<br />
2 teaspoons baking powder<br />
1/2 teaspoon salt<br />
1 cup milk<br />
FROSTING:<br />
1 cup shortening<br />
1/4 cup butter, softened<br />
7-1/2 cups confectioners’ sugar<br />
1/2 cup half-and-half cream<br />
3 tablespoons red food coloring<br />
3 teaspoons vanilla extract<br />
1/2 teaspoon salt<br />
In a large mixing bowl, cream butter and sugar.<br />
Add eggs, one at a time, beating well after<br />
each addition. Beat in vanilla. Combine<br />
the flour, baking powder and salt; add to<br />
creamed mixture alternately with milk.<br />
Line a 14-in. round cake pan or deepdish<br />
pizza pan with waxed paper; lightly coat<br />
with nonstick cooking spray. Pour 1-1/2<br />
cups batter into a greased 2-qt. round baking<br />
dish; pour remaining batter into prepared<br />
cake pan or pizza pan.<br />
Bake at 350° for 20-30 minutes or until a<br />
toothpick inserted near the center comes out<br />
clean. Cool for 10 minutes before removing<br />
<strong>from</strong> pans to wire racks to cool completely.<br />
For frosting, in a large mixing bowl, cream<br />
the shortening, butter and confectioners’<br />
sugar until light and fluffy. Add cream, food<br />
coloring, vanilla and salt; beat until smooth.<br />
Place larger cake on a serving plate; spread<br />
with frosting. Top with smaller cake; frost. Decorate<br />
as desired. Save any remaining frosting<br />
for another use. Yield: 16-20 servings.<br />
Red Chapeau Sugar Cookies<br />
❧ PREP: 45 min. + chilling<br />
❧ BAKE: 10 min. per batch + cooling<br />
✓ Includes Nutrition Facts.<br />
1 cup butter, softened<br />
2 cups packed light brown sugar<br />
2 eggs<br />
2 teaspoons lemon extract<br />
4-1/2 cups all-purpose flour<br />
1 teaspoon baking soda<br />
1/2 teaspoon cream of tartar<br />
Red colored sugar or decorating frosting,<br />
optional<br />
In a large mixing bowl, cream butter and brown<br />
sugar. Beat in eggs and extract. Combine the<br />
flour, baking soda and cream of tartar; gradually<br />
add to creamed mixture. Cover and refrigerate<br />
for 1 hour or until easy to handle.<br />
Divide dough into fourths. On a lightly<br />
floured surface, roll one portion to 1/8-in.<br />
thickness. Cut with a floured 6-in. hat-shaped<br />
cookie cutter. Place 1 in. apart on ungreased<br />
baking sheets. Repeat with remaining dough.<br />
Sprinkle with red colored sugar if desired.<br />
Bake at 350° for 6-8 minutes or until edges<br />
begin to brown. Remove to wire racks to<br />
cool. Decorate with frosting if desired.<br />
Yield: 5 dozen.<br />
Editor’s Note: Hat-shaped cookie cutters are available<br />
<strong>from</strong> www.ShopTasteof<strong>Home</strong>.com.<br />
Nutrition Facts: 1 cookie equals 92 calories, 3 g<br />
fat (2 g saturated fat), 15 mg cholesterol, 57 mg<br />
sodium, 14 g carbohydrate, trace fiber, 1 g<br />
protein. Diabetic Exchanges: 1 starch, 1/2 fat.<br />
Red Potato Salad (Below left)<br />
❧ PREP: 40 min. + chilling<br />
5 pounds medium red potatoes,<br />
halved<br />
5 hard-cooked eggs, chopped<br />
1 celery rib, finely chopped<br />
1/2 medium onion, finely chopped<br />
1-1/2 cups mayonnaise<br />
1/4 cup sweet pickle relish<br />
3 tablespoons sugar<br />
2 tablespoons dried parsley flakes<br />
2 teaspoons prepared mustard<br />
1 teaspoon salt<br />
1 teaspoon cider vinegar<br />
1/8 teaspoon pepper<br />
Pajama Breakfast<br />
A pajama breakfast I planned was perfect<br />
for the “Early Birds,”our local Red<br />
Hat chapter. The ladies arrived at 7:30<br />
a.m., dressed in their nightclothes—<br />
and wearing lovely red hats!<br />
I served my guests homemade scones,<br />
fruit salad and two egg dishes <strong>from</strong><br />
Taste of <strong>Home</strong>—Farmer’s Strata (Dec/<br />
Jan ’96) and Scrambled Egg Casserole<br />
(Feb/Mar ’95).<br />
After eating,the ladies opened their<br />
goody bags—which included candy,<br />
beaded pins and Red Hat memo pads<br />
—and we enjoyed more tea and coffee<br />
while reminiscing about our Red<br />
Hat experiences and fun.<br />
—Ann Laguna<br />
Newark, California<br />
Editor’s Note: Use the handy Recipe Finder at<br />
www.tasteofhome.com for the Taste of <strong>Home</strong><br />
dishes Ann mentions above.<br />
Place potatoes in a large kettle; cover with water.<br />
Bring to a boil. Reduce heat; cover and<br />
cook for 20-25 minutes or until tender. Drain<br />
and cool. Cut potatoes into 3/4-in. cubes.<br />
In a large bowl, combine the potatoes,<br />
eggs, celery and onion. In a small bowl, combine<br />
the remaining ingredients. Pour over potato<br />
mixture and stir gently to coat. Cover<br />
and refrigerate for 6 hours or overnight.<br />
Yield: 17 servings (3/4 cup each).<br />
DREAM UP A THEME If we feature<br />
your theme meal in a future issue,<br />
you’ll earn $75! Send photos of you<br />
and your table, along with description<br />
and recipes, to “Getting in the Theme.”<br />
See page 62 for Contributor Guidelines.<br />
Food for Thought:To me—old age is 15 years older than I am. —Bernard M. Baruch<br />
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