COFFEE AND CALORIES GALORE eS. ’ Ww oe & TOP BURNER CHEESE CAKE 2 cups graham cracker 14% teaspoon salt crumbs 3 eggs, separated 14, teaspoon cinnamon 1 teaspoon vanilla 14, cup butter 34 teaspoon grated lemon 1 pound cream cheese rind 1 cup light cream 1 - 20 ounce can cherry 1 cup granulated sugar pie filling x tablespoons sifted cake flour Cut 2 double thickness strips of aluminum foil 3” x 18”. Place crosswise over bottom and up sides of 10” skillet extending about 1” above rim of skillet. Cut a circle of foil to fit bottom of skillet and lay on top of foil strips. Grease foil circle and sides of skillet. Mix graham cracker crumbs and cinnamon and cut in butter. Press mixture on bottom and about 11%” up sides of skillet. Mash cream cheese, add cream gradually and beat until smooth. Add sugar, flour, salt and mix. Add unbeaten egg yolks, vanilla and lemon rind and mix well. Beat egg whites to soft peak stage and fold into cheese mixture. Pour into crumb base. Set Temperature Con- trolled Top Burner at 225°F. Cover skillet tightly and bake 1 hour. Turn burner off and leave cake in skillet for 1 hour. Refrigerate, covered for 3-4 hours. Using foil strips, carefully lift cheese cake from pan and transfer to serving plate. Trim off excess foil. To serve, top with cherry pie filling. APPLE CREAM SPICE ROLL 23 cup sifted all purpose 1 teaspoon vanilla flour 2 tablespoons water 1 teaspoon baking powder Sifted icing sugar 1/4, teaspoon salt 1 cup whipping cream 1, teaspoon ground 14, cup sifted icing sugar cinnamon 34, Cup applesauce 14, teaspoon ground cloves _—]_ tablespoon lemon juice 4 eggs, separated 14 teaspoon ground 34, cup granulated sugar nutmeg Grease bottom of 15” x 10” x 1” jelly roll pan. Line with waxed paper and grease again. Sift together flour, baking powder, salt, cinnamon and cloves. Beat egg whites until soft peaks form. @, Gradually add 1 cup granulated sugar, beating until stiff. Combine egg yolks, vanilla, 4% cup granulated sugar and water and beat until thick and lemon coloured. Fold egg yolk mixture gently into. egg whites. Add sifted dry ingredients, half at a time, folding gently but thoroughly after each addition. Pour batter into pan. Bake in a 375°F. GAS oven 12-15 minutes. Turn out immediately onto waxed paper dusted with sifted icing sugar. Peel paper from cake and trim edges with a sharp knife. While still warm, roll cake tightly in the waxed paper. Then roll tightly in a damp tea towel. Beat whipping cream until stiff and add 4% cup icing sugar. Fold in apple sauce, lemon juice and nutmeg. Unroll cake carefully and spread with whipped cream mixture, leaving 1/2” of cake uncovered along one end. Roll again, starting with covered end. Place on serving plate, seam side down and Sprinkle with icing Sugar. MAPLE SYRUP CAKE 14, cup shortening 1 teaspoon vanilla 114 cups maple syrup — milk mixture* 2 eggs 21% cups sifted cake flour 14 cup granulated sugar 3 teaspoons baking -powder 1 teaspoon salt Ber cay syrup-milk mixture. Combine 1 cup maple syrup and 12 cup milk. Sift together flour, sugar, baking powder and salt. Add shorten- ing, vanilla and 1 cup of maple syrup-milk mixture. Beat 2 minutes at medium speed on mixer. Add eggs and 12 cup of maple syrup- milk mixture. Beat 2 minutes. Pour batter into 2-9” layer cake pans, lined with waxed paper. Bake in a 350°F. GAS oven 30-35 minutes. UNCOOKED FLUFFY FROSTING 3 egg whites 1 cup corn syrup 14, teaspoon cream of tartar 1 teaspoon vanilla 1, cup maple syrup 1/4, cup pecans 14 cup granulated sugar Beat egg whites with cream of tartar until frothy. Very slowly add corn syrup and continue beating until stiff but shiny. Add vanilla. Fill and frost cake. Set Temperature Controlled Top Burner at 250°F. Cook maple syrup and sugar to the soft ball stage. Cool slightly and drizzle over icing. Garnish with pecans.