Recipe Talk

Great American Recipe Card Gr # 15

BLUEBERRY BATTER CAKE

From Your Home Bakery Card # 111

Yield: 9 Servings

2 c Blueberries

4 tablespoons lemon juice

1 3/4 c Sugar

3 tb Butter

1/2 c Milk

1 c Flour

1 ts Baking powder,double-acting

1/4 ts Salt

2/3 c Sugar

1 tb Cornstarch

1/4 ts Salt

1 c Boiling water

1. Butter a 11 x 7 baking dish. Sprinkle blueberries over bottom.
Drizzle the lemon juice over berries.

2. In a large bowl combine 3/4 cup sugar, flour, baking powders,
salt and butter. Add the milk. Mix just till blended.

3. 3. Spread the batter over the blueberries in a even layer.

4. Combine the 1 cup sugar that is left. Add the cornstarch.
Mix well and sprinkle over the batter mixture.

5.Pour boiling water over the top.

6. Bake 350 degrees for 45 minutes until the blueberry sauce
is bubbly around the edges and top is golden.

7. Serve warm with whipping cream

** Substitute rhubarb or strawberries, when in season.
Omit the lemon juice and cut rhubarb in 1/2 inch pieces
and quarter the strawberries.

Mc CALL'S GREAT AMERICAN RECIPE

PEANUT BUTTER CAKE

CHILDREN'S FAVORITE n # 17

1 pkg yellow cake mix

2 eggs

1/2 cup creamy peanut butter

FROSTING

1 cup prepared chocolate syrup

1 cup creamy peanut butter

1/4 cup corn syrup

3/4 cup chopped peanuts

1. Preheat oven to 350 degrees.
Lightly grease 2 (9inch) cake pans.

2. Prepare cake mix as package directs and add 1/2 cup peanut butter.

3. Turn batter into pans. Bake 25 to 30 mins. Surface springs back when lightly touched.

4. Let cool in pans, 10 minutes. Turn out of pans; cool completely on wire rack.

5. Make frosting: In medium bowl, combine chocolate syrup and 1 cup peanut butter. With a mixer at medium speed, beat 1 minute, until combined.

6. Add corn syrup, and beat until frosting is creamy and smooth and thick enough to spread.

7. On a cake plate, cput cake layers together with frosting. Use 3/4 cup frosting. Use the rest on top and sides.

8. Sprinkle chopped peanuts on top and sides.

Makes 8 to 10 servings:

McCall's Great American Recipe Card 5 U
COOKING WITH HERBS

DILLED CUCUMBERS

4 large cucumbers (2 1/2 lbs)

2 tablespoons salt

1 cup white vinegar

1/4 cup sugar

1/2 teaspoon white pepper

2 tablespoons fresh snipped dill weed

1. Day before serving:

Scrub cukes with vegetable brush.. Wipe dry with paper towel.

(Do not pare (peel). Cut cukes into very thin slices.

2.In medium bowl, lightly toss cukes with salt. Cover with plate, and weigh

with a heavy can. Let stand at room temperature, for 2 hours.

3. Drain cukes well. Pat dry with paper towel.

Place in medium bowl.

4. In a small bowl, combine vinegar sugar, and pepper; mix well. Pour over cuke slices.

5. To serve: Drain cuke slices well. Turn into serving dish. Sprinkle with dill. Makes 8 to 10 servings.

Cucumber Yogurt Dressing

1 large cuke

1 cup plain yogurt

2 tablespoons finely chopped fresh mint

1/2 teaspoon salt

Pare cukes; quarter lengthwize. Cut each quater crosswize into thin slices.

Refrigerate, covered, 1 hour, to blend hlavors. Serve over mixed salad greens.

Makes 1 3/4 cups.