38 EDITH ADAMS’ 12tH ANNUAL PRIZE COOK BOOK

SPICE TWISTS

34 cup flour
teaspoon baking powder
2 tablespoons sugar
1% teaspoon cinnamon
2 tablespoons shortening
l egg yolk
%4 cup milk
14 cup cereal bran
1 egg white, beaten
1 tablespoon water
1% cup sugar
1 teaspoon cinnamon
Mix first eight ingredients together, then
roll out. Brush the dough with the egg
white, beaten with water, sugar and cinna-
mon. Cut in strips and twist together.
Bake in moderately hot oven (425 degrees
F.) about 15 minutes. Yields 15 3%-inch
twists.

Mrs. Clarence Newby, R.R. 1, Sardis,
B.C:

STRUSEL COFFEE CAKE
(For Easter)
1 cake yeast
34 cup milk, scalded and cooled
2 cups sifted flour
14 cup brown sugar
1 egg, well beaten
2 tablespoons butter
1 tablespoon granulated sugar
1 teaspoon salt
Dissolve yeast and white sugar in 4 cup
scalded and cooled milk. When dissolved,
add % cup milk and stir in 34 cup flour
to make a sponge. Beat well and let rise
for 45 minutes in a warm place. Cream
brown sugar and butter together with
well-beaten egg. Add to sponge, also
remaining flour and salt. Knead lightly
until smooth and not sticky. Place in a
well-greased bowl to rise until double in
bulk. Roll to %4-inch thickness and place
in a well-greased pan or on cookie sheet.
Let rise 1% hours. Prick well with fork
and brush over generously with melted
butter and sprinkle over with Strusel Top-
ping: |
Strusel Topping
Mix 2 cups bread flour
cup icing sugar
tablespoon ground almonds
cup melted butter (or shortening, in
which case use 4 teaspoon salt)
1 teaspoon vanilla
1 cup chopped candied cherries
Y% cup glazed fruit
Mix together until well blended. Bake
in moderate oven of 325 degrees F. for
25 to 30 minutes. 3
“This is a very delicious Easter Coffee
Cake. I like to encourage the younger set
to keep up with some of our grandparents’

fk peek et

peanuts).

traditions, as it makes housekeeping and
cooking both interesting and romantic.”

Mrs. Henry Skogman, 1108 River Road,
R.R. 1, New Westminster, B. C.

FRENCH COFFEE CAKE
1 egg
1% cup white sugar
1% cup melted butter
1% cups flour
2 teaspoons baking powder
Dash of salt
1% cup sweet milk

Cream melted butter and white sugar.
Add whole egg, beat, add sifted flour and
baking powder alternately with milk. Beat
well. Put mixture in a well-greased deep
pie plate. Make topping of % cup brown
sugar, 1 tablespoon cinnamon, nuts (not
Cover mixture with topping,
dot with butter (2 tablespoons). Bake in
moderate oven from 20 to 25 minutes.

“It’s delicious warm. For a variation
use % cup rice flour instead of % cup of
ordinary flour. If sour milk or cream is
used instead of sweet, use 1 teaspoon bak-
ing powder and % teaspoon baking soda
instead of the 2 teaspoons baking powder.”

Mrs. M. Hunt, 2601 Thirty-eighth
Avenue, Vernon, B. C.

PEAR COFFEE CAKE
2 cups once-sifted cake flour
4 teaspoons baking powder
14 teaspoon salt
lg teaspoon nutmeg
1% teaspoon granulated sugar
4 tablespoons shortening
1 egg, well beaten
1% cup milk
4 or 5 canned or fresh ripe pears
1% cup brown sugar, lightly packed
tg teaspoon cinnamon
14 cup crisp rice cereal
2 tablespoons corn syrup

Measure and sift together twice the
flour, baking powder, salt, nutmeg and
sugar. Cut in shortening finely. Com-
bine the well-beaten egg and milk. Form
a well in the dry ingredients, add liquids
all at once and combine lightly and thor-
oughly. Turn into a buttered and lightly
floured 8-inch square cake pan and pat
evenly. Peel, quarter and core pears and
cut into thin wedges. Press into dough.
Combine brown sugar, cinnamon and rice
cereal and sprinkle over the pears. Drizzle
with corn syrup. Bake in hot oven, 400
degrees F., about 40 minutes.

“This can be served as a coffee cake or
it’s very nice as a hot pudding with cream
or sauce.”

Mrs. L. Hibberd, 1136 Jefferson Avenue,
Hollyburn, B. C.