New Braunfels Herald Zeitung (Newspaper) - February 6, 1991, New Braunfels, Texas
Her ald-Ze/tong, New Braunfels, Texas
Wednesday, February 6, 1991
Add sour cream to make special occasion cake
By NANCY BYAL Batter Homes and Gardens Food Editor
Turn a chocolate cake mix into an elegant dessert for a special occasion. This recipe came from a California reader who added sour cream, pudding mix, liqueur, orange peel, cinnamon and chocolate pieces to a mix, making a moist, dense cake with superb flavor.
Coffee-Orange Fudge Cake
I package 2-Iayer-size devil’s food or German chocolate cake mix
One 8-ounce carton dairy sour cream Vt cup cooking oil Vi cup water 4 eggs
One 4-serving-size package instant chocolate fudge pudding mix VI cup coffee liqueur
2 tablespoons finely shredded qfange peel I teaspoon ground cinnamon One 12-ounce package semiswseet chocolate pieces
Grease and flour a 10-inch fluted tube pan. In a large mixer bowl combine cake mix, sour cream.
oil, water, eggs, pudding mix, liqueur, orange peel and cinnamon. Beat with an electric mixer on low speed until blended, scraping sides of bowl constantly. Beat on medium speed for 4 minutes. Stir in chocolate pieces. Pour into prepared pan. Bake in 350-dcgrcc F oven for 50 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool on wire rack for IO minutes. Remove from pan and cool on rack. Sprinkle with powdered sugar. Makes 12 to 16 servings.
Nutrition information per serving: 519 cal., 6 g pro., 61 g carb., 31 g fat, IOO mg chol., 265 mg sodium. U.S. RDA: ll percent riboflavin, IO percent calcium, 13 percent iron.
Two chocolates mixed for frosted malt treat
By NANCY BYAL Batter Homa* and Gardena Food Editor
Yum! This creamy smooth treat has a flavor reminiscent of the frosted malts sold at the ballpark.
Chocolate & White Chocolate Chunk Ice Cream
I cup sugar
I-3rd cup unsweetened cocoa powder
2 cups light cream
3 cups whipping cream
Four I'/« -ounce white baking bars with cocoa butter and almonds, coarsely chopped
'/« cup light corn syrup
2 teaspoons vanilla
White baking bar with cocoa butter and almonds, coarsely chopped (optional)
In a large saucepan combine sugar and cocoa powder. Stir in light cream. Heat mixture until
cocoa is dissolved. Cool. Stir in whipping cream, the four chopped baking bars, com syrup and vanilla. Freeze mixture in a 4- or 5-quart ice cream freezer according to the manufacturer’s directions. To serve, scoop ice cream from the freezer and sprinkle each serving with additional chopped white baking bar, if desired. Makes 2 quarts, 16 servings.
Nutrition information per serving: 330 cal., 3 g pro., 25 g carb., 25 g fat, 83 mg chol., 53 mg sodium. U.S. RDA: 18 percent vit. A.
Stains that cannot be removed
By PATRICIA ANDERSON RASOR County Extension Agsnt
At one time or another, everyone has had a stain that defied removal. No matter what products were used or which methods were tried, the stain remained stubbornly in the fabric.
Because of today’s easy-care fibers and chemically active cleaning products, consumers sometimes forget that there are still some things that cannot be done.
One of the stains that cannot be removed is benzol peroxide, an ingredient of acne medicine that causes rusty, yellowish stains. These are bleached spots in the fabric. Benzol peroxide is difficult to rinse off the body because it is very insoluble. To prevent visible damage when using products containing benzol peroxide, use white household textiles such as
sheets and towels. White collars on garment prevent discoloration to necklines. Cover chair arms with clear plastic or small white towels for everyday use to prevent damage to upholstery. Protect carpets by keeping a small sheet or blanket on hand to lie on.
Brown age spots on fabrics are another stain that cannot be removed. These are often caused by caramelized sugar from food stains that were left in the fabric when it was stored. Sugar from soft drinks and some other foods are invisible when fresh, but turn brown as they age. The best way to prevent them is to be sure that all fabrics are clean before they are stored.
Often causes of age stains on fabrics are fumes from heating systems, usually found along fold lines, and discolorations caused by hair care
products, perspiration or deodorants. These discolorations often do not show up for several weeks or months. Protect garments from sprays or drips of grooming products and launder them frequently to remove any accidental exposure. Refold textile products every four to six months if they will be stored for a long period of time.
A staining problem unique to carpets, even the new stain resistant ones, is hot food with a sauce. Almost every stain can be removed from stain resistant carpet except this kind.
The heat of the food melts the sauce into the fibers and the color actually becomes a part of the carpet. Use extra care when carrying such dishes as spaghetti sauce across the carpet to avoid this type of stain.
Tile most common non-removable stain is bleached spots. Bleached
spots can be white, yellow, a lighter shade of any color, or even a completely different color from the original fabric. Bleach spots can come from many different products including laundry bleach, tile cleaner, mildew remover, hair preparations, and rust remover, to name a few. To prevent these stains, read and follow labels carefully.
If a product contains peroxide, hypochlorite, or oxalic acid, be careful not to spill or spray it on fabrics because it will remove the color if the solution is strong enough. Always dilute liquid bleaches when adding them to laundry unless the machine has a bleach dispenser.
With some care and a little knowledge of today’s chemicals, spots that cannot be removed can be avoided. Remember that for these stains, prevention is the best remedy.Girl Scouts sending cookies to Operation Desert Storm
There is a new twist to the annual Girl Scout Cookie Sale this year.
The New Braunfels Girl Scouts are returning to the historic role of messenger 84 years after the movement’s original founding in walking door to door in search of messages of love and support for America’s troops in the Persian Gulf.
This will be an all-out one-day effort by local Girl Scouts on Feb. IO. The girls will go from door to door to give the residents of New Braunfels an opportunity to send some “Cookies from the Heart of Texas" to service men and women stationed in the Persian Gulf without having to go through the hassle of wrapping, packing and mailing their gift. As the girls collect the orders, they will ask customers to sign a greeting that will be sent along with the cookies.
The Lone Star Girl Scout Council, which consists of 800 troops with 15.000 girls, is one of two councils in the country that will be collecting
# cookies for the troops. The military
• will be shipping the cookies to the
! Persian Gulf, they will not be mailed.
* The best part is that there is no extra
I charge for the shipping. Purchasers
* will pay only the regular price of
! $2.50 per box and the Lone Star Girl
Scouts will get them there at no additional cost. Another advantage is that purchases will be helping the Girl Scout program at the same lime.
The campaign concept was well received by the local Girl Scouts, many of whom have family members there. Others have been writing to American servicemen and women since the conflict began in August.
“So when a neighborhood Girl Scout comes to your door, help the Girl Scouts and send a gift at the same lime by taking part in the Lone Star Girl Scouts 'Operation Desert Storm’," said local Product Sales Coordinator Steve Opperman. “While you’re at it, buy some cookies for yourself.”
The sale continues through Feb. 28. There are six varieties of everyone’s favorite treat on the menu again this year. The always popular Thin Mint returns along with Caramel Dclites, the traditional buttery Shortbread, Peanut Butler Patties and the Peanut Butler Sandwich for the peanut fans and the Lemon Pastry Creme. As always, for cheese lovers, the girls will also have Golden Yangles — a snack cracker made with real cheddar cheese.
At $2.50 per box, the cookies and
crackers are an easy way to support the Girl Scout program. In addition to providing personal opportunities for growth, an introduction to business and sales rewards and incentives for the participating girls, the annual Cookie Sale generates more than 50 percent of the supporting revenue for New Braunfels Girls Scouts. Such
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Make substitutions for low-fat chocolate cake
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For more information about the cookie sales, call the Product Sales Coordinator at 629-1951.
By NANCY BYAL Better Homes and Gardens Food Editor
It took our test kitchen several tries to get a good quality low-fat cake, but here’s proof that it can be done! The big switch was substituting fat-free unsweetened cocoa powder for baking chocolate, which contains fat. Other alterations included using one egg and one egg white instead of two whole eggs, substituting yogurt for sour cream, and topping with sifted powdered sugar rather than a but-tercream frosting.
Low-Fat Chocolate Cake
VA cups all-purpose flour 'A cup unsweetened cocoa powder
I teaspoon baking soda Vt cup margarine or butter VA cups sugar lA teaspoon vanilla I egg
I egg white
'/a cup plain low-fat yogurt I cup cold water V* cup seedless red raspberry preserves
Sifted powdered sugar Lightly grease and flour two 8-by VA -inch or 9- by VA -inch
round baking pans. Stir together flour, cocoa powder and baking soda. In a large mixer bowl beat margarine or butter with electric mixer on medium speed about 30 seconds. Add sugar and vanilla; beat until well combined. Add egg and egg white, one at a time, beating I minute after each.
Stir in yogurt. Add dry ingredients and cold water alternately to beaten mixture, beating on low speed after each addition just until combined.
Pour batter into baking pans. Bake in a 350-degree F oven for 25 to 30 minutes for 9-inch layers or 30 to 35 minutes for 8-inch layers or until a wooden toothpick inserted near the center comes out clean. Cool IO minutes on wire racks, then remove from pans. Cool.
To assemble, place one layer on a serving plate; spread with preserves. Top with second layer. Top with sifted powdered sugar. Makes 12 servings.
Nutrition information per serving: 277 cal., 4 g pro., 47 g carb., 9 g fat (29 percent of calories from fat), 18 mg chol., 176 mg sodium. U.S. RDA: 13 percent vit. A, 13 percent thiamine, 13 percent riboflavin.
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