Coral Gables Historical Archive
The Times
Thursday, December 1, 1960, page 46 (of 51)
The page
The text of this pageRead by computer from the scan, so some words may be wrong. The page picture is the original.
PANETTONE (FRUIT BREAD, MILAN STYLE) ISCHL COOKIES MELANIE DE PROFT, Food Editor
PANETTONE (FRUIT BREAD, MILAN STYLE) Panettone is as traditional at Christmas in Italy as Stollen is in Germany. Wrap it on a decorative breadboard as a handsome gift. TO PREPARE: 35 MIN. TO BAKE: 40-45 MIN. (allow about 4 1/2 hrs. for rising) GOOD FOR FREEZING 1 pkg. active dry yeast 2 eggs 1/4 cup warm water (110°F to 115°F) 4 egg yolks 3 1/2 cups sifted flour 1 cup butter, melted 1 cup dark seedless raisins 1 cup sugar 3/4 cup chopped citron 1 teaspoon salt 1/2 cup flour 2 cups sifted flour 1 egg, slightly beaten 1/2 cup milk, scalded and cooled to lukewarm 1 tablespoon water 1. Soften yeast in the warm water; let stand 10 min. 2. Pour melted butter into large bowl of electric mixer. Add the sugar and salt gradually, beating well after each addition. 3. Beating thoroughly after each addition, alternately add the 2 cups flour in thirds and lukewarm milk in halves to the butter mixture. Add softened yeast and beat well. 4. Combine eggs and egg yolks and beat until thick and piled softly. Add the beaten eggs all at one time to yeast mixture and beat well. Beating thoroughly after each addition, gradually add the 3 1/2 cups flour. Stir in raisins and citron. 5. Sift one-half of the remaining flour over a pastry cloth or board. Turn dough onto floured surface, cover with waxed paper, and let stand 10 min. 6. Sift remaining flour over dough. Pull dough from edges toward center until flour is worked in. Put dough into a greased large bowl, grease top of dough, and cover with waxed paper and a towel. Let stand in a warm place (about 80°F) about 2 1/2 hrs. 7. Punch down dough and pull edges of dough in to center. Let rise in a warm place about 1 hr. 8. Divide dough into halves and shape each half into a round loaf. Put each loaf into a well-greased 8-in. round pan. Brush surfaces generously with a mixture of slightly beaten egg and water. Cover with waxed paper and towel. Let rise in a warm place, about 1 hr. 9. Bake at 350°F 40 to 45 min., or until golden brown. Remove loaves from pans to cooling racks to cool. 2 Panettoni ISCHL COOKIES Gaily decorate a basket and fill it with these cookies, originally created at Emperor Franz Josef's summer residence in Ischl, Austria. TO PREPARE: 30 MIN. TO BAKE: 12 MIN. GOOD FOR FREEZING 2 cups sifted flour 3/4 cup (about 4 oz.) unblanched almonds, grated (about 2 cups, grated) 2/3 cup sugar 1/2 teaspoon ground cinnamon 1 1/4 cups butter, chilled and cut in pieces 1/4 teaspoon ground cloves Currant jelly 1. Sift first four ingredients together and blend to distribute spices evenly. Mix in the grated nuts. 2. Cut in the butter with a pastry blender or two knives until mixture becomes a soft dough (requires working beyond the stage when mixture resembles coarse corn meal). Shape dough into a ball and knead lightly with finger tips until mixture holds together. 3. Put one-third of the dough on a lightly floured surface. Roll about 1/8 in. thick. Cut out cookies with lightly floured cutter. Transfer one-half of the cookies to baking sheets. From each of the remaining cookies, cut out 3 rounds, about 1/4 to 1/2 in. in diameter. Transfer cookies to baking sheets. 4. Bake at 325°F 12 min.; do not brown. With spatula remove cookies to cooling racks to cool completely. 5. Spread each plain cookie with about 1/4 teaspoon of the jelly. Cover with cookies from which holes were cut. 6. Using remaining dough, cut out cookies, plain and with holes. Bake and complete as directed. About 2 1/2 doz. filled cookies MELANIE DE PROFT, Food Editor Suburbia Today, December 1960 23
yours for happier homemaking West Bend
HEAT CONTROL $6.00 Say "Merry Christmas" with these exciting West Bend gifts . . . give years of fun and happy homemaking. Your dealer will be glad to show you these and many other West Bend gift suggestions! WEST BEND Watch for West Bend on "Championship Bridge" Sunday afternoons on ABC-TV A KABOB 'N GRILL — New cookout sensation! The new vertical grill with 8 roto-matic skewers. Patio parties become an adventure in entertaining with shish kabob surprises. $29.95 B BUFFET-PATIO SERVER — Enjoy the "overnite" flavor of simmer-baked beans, chili or barbecues in this genuine stoneware server. 2 qt. capacity. $7.50 C STAINLESS COVERED SERVING DISH Soft glow satin finish adds elegance to your table service. Perfect for serving, warming or storing. Contemporary stainless steel. $14.95 D STAINLESS SERVING PLATTER Large (17 1/2" x 12" oval) double-duty platter for carving and serving. Carve roasts or fowl on wooden inset. Remove inset and serve sandwiches or cheese snacks. Non-tarnish stainless steel. $14.95 E AUTOMATIC GRIDDLE 'N SERVER Generous 200 sq. inch cooking surface. Large enough to grill 10 sandwiches, 8 pancakes or 15 hamburgers. Perfectly balanced, controlled heat. Fully immersible. $20.95 F AUTOMATIC SKILLET — Actually several appliances in one — fries, pan broils, pot roasts, simmers or bakes. Everything from steaks to peanut brittle. Immersible. $17.95 G KOLD SKUTTLE — Distinctively styled hot and cold server. Gold-colored bail handle and cover accent colonial black enameled aluminum bucket. Holds 3 full trays of ice cubes or chills 2 fifths of champagne. $9.95 H AUTOMATIC TOASTERS — Sleek, slim-line design in lustrous chrome. New radiant heat control gives uniform toasting for any kind of bread. 4 slice model $24.95. 2 slice model $17.95 I AUTOMATIC "PARTY PERK" Delicious coffee for 4 guests or a dozen. Simply pour in cold water, add coffee, plug in. "Press-down" faucet for no-drip pouring. Polished aluminum. 12 to 30 cups. $24.95 WEST BEND ALUMINUM CO., Dept. 91B, West Bend, Wisconsin