To Be "Talked About" Use Cookie 'n' Cracker Cookin'

Gourmet Cakes

Reading edition

REFRIGERATOR CHEESE CAKE (Yield: 9″ Cake)

1 recipe CINNAMON CRISP CRUST 2 tablespoons plain gelatin ½ cup cold water 2 eggs, separated 1 teaspoon salt ½ cup sugar ½ cup milk 24 ounces cottage cheese 1 teaspoon grated lemon rind 2 tablespoons lemon juice 1 teaspoon vanilla

Soak gelatin in water. Blend beaten egg yolks, salt, sugar and milk; cook until thick. Add gelatin; mix well and cool. Drain cottage cheese, then press through sieve and add lemon juice, rind and vanilla. Fold cheese and stiffly beaten egg whites unto gelatin mixture. Pour into CINNAMON CRISP CRUST; sprinkle ¾ cup CINNAMON CRISP crumbs over top. Refrigerate 4 to 6 hours.

CINNAMON CRISP CRUST (Yield: 9″ Spring-form Mold)

3 cups CINNAMON CRISP crumbs ½ cup sugar ¾ cup butter or margarine

Combine CINNAMON CRISP crumbs and sugar; using fork, blend in butter. Reserve ¾ cup for top of cake. Press remainder on bottom, sides and around cone of spring-form mold. Can be used for baked or unbaked cheese cake, or pie crusts.

GRAHAM CRACKER CAKE (Yield: 9″ Square)

2 cups GRAHAM CRACKER crumbs 2 tablespoons flour 2 teaspoons baking powder ½ cup butter or margarine 1 cup sugar 3 eggs, separated 1 cup chopped nuts 1 cup milk

Using rolling pin, crush GRAHAM CRACKERS between two sheets of waxed paper. Roll until very fine, then run through sieve. Sift together cracker crumbs, flour and baking powder. Cream butter or margarine and sugar; add egg yolks one at a time, mixing well; then add chopped nuts (English walnuts or black walnuts). To creamed sugar and egg mixture add sifted dry ingredients alternately with milk. Blend well; then fold in egg whites, stiffly beaten. Pour into 9″ square cake pan and bake 40 minutes at 350° F. For best results in high altitude areas, subtract 3 tablespoons of sugar from the amount given in this recipe. Serve GRAHAM CRACKER CAKE hot or cold with PINE-COT TOPPING.

PINE-COT TOPPING (Yield: 8 Servings)

1 cup mashed apricots 1 cup crushed pineapple 1 cup sugar ⅛ teaspoon salt ¼ cup water 1 cup whipping cream

Combine apricots, pineapple, sugar, salt and water; cook slowly, stirring frequently, until thickened like preserves. Set aside to partially cool. Whip cream until it stands in peaks, and just before serving, fold it into cooled fruit sauce. Serve generous amount on squares of GRAHAM CRACKER CAKE.

FOR FLAT, EVENLY RAISED LAYERS of cake do not grease sides of pan. Neither should the center cones of round cake pans be greased. For cup cakes, where peaks are desired, sides should be well greased.

GINGER SPICE CAKE (Yield: 9″ Square)

½ cup shortening ½ cup sugar 2 eggs 1½ cups sifted flour 1 teaspoon baking powder ½ teaspoon salt 1 teaspoon cinnamon 1 teaspoon nutmeg 1 cup GINGER SNAP crumbs 1 cup apple sauce (canned, sweetened) ½ cup New Orleans molasses ½ cup raisins or nuts

Cream together shortening and sugar. Add eggs, one at a time, and blend well. Sift flour, baking powder, salt, and spices. Prepare one cup fine crumbs from GINGER SNAP COOKIES. Add to sifted dry ingredients. Combine molasses and apple sauce and add to sugar and egg mixture. Gradually fold in dry ingredients, stirring until well blended. Add broken nut meats or raisins. Pour into a well greased 9″ square cake pan and bake for 55 minutes at 350° F. For best results in high altitude areas, subtract 1½ tablespoons from the amount of sugar and from the amount of molasses given in this recipe. Serve GINGER SPICE CAKE either hot or cold with APPLE FROSTIE.

APPLE FROSTIE (Yield: 6 Servings)

1 tart apple 1 cup white sugar 1 egg white ½ lemon (juice) ¼ teaspoon vanilla

Grate apple fine; place in large mixing bowl; and add remaining ingredients. Beat at high speed until light and fluffy. Will not hold up more than 3 or 4 hours so make just before the meal at which it is to be served. Serve generous amount on squares of GINGER SPICE CAKE.

FOR DELICIOUS JAM CAKE try above recipe, substitute jam for apple sauce. Be sure, however, to omit molasses and add 6 tablespoons of lemon juice. Follow recipe for mixing and baking directions.

CHOCOLATE CHRISTMAS CAKE (Unbaked: Yield 2½ Pounds)

3½ cups VANILLA WAFER crumbs 1 cup powdered sugar ⅛ cup cocoa ⅛ teaspoon salt ½ cup white corn syrup ⅓ cup sherry or fruit juice ¼ cup raisins ¼ cup dates ¼ cup figs ¼ cup dried apricots ½ cup chopped nuts 1 cup mixed candied fruits

Combine VANILLA WAFER crumbs, sugar, cocoa, salt, syrup and juice. Cut dates, figs and apricots into bits; rinse in boiling water. Drain; add raisins, nuts and candied fruit (cut into bits). Combine fruits and nuts with crumb mixture. Pack in well greased 1 qt. ring mold. Cover with foil; refrigerate at least 24 hours. Remove from mold; frost with DECORATOR’S ICING tinted green and mint flavored. Decorate with candied cherries and pecan halves. Fill center with sprigs of berry laden holly.

DECORATOR’S ICING (Yield: About 1 Cup)

1 egg white dash of salt 1 cup confectioner’s sugar flavoring and coloring

Beat egg white and salt; beat, add sugar little at a time. Whip until smooth and thin enough to pour. Color and flavor to taste.