Radio mirror (July-Dec 1943)

Have you tried using sour cream as a substitute for whipped cream in your desserts? As a starter, treat your family to this delicious banana rice pudding. FOR THE SWEET TOOTH 50 HAVE you given up desserts for the duration because so many of your favorites call for whipped cream? Well, stop worrying and begin to think about using sour cream. It is still plentiful. Its possibilities in modern cookery are almost unlimited — and once you have tried apricot walnut whip and some of the other recipes suggested this month I am sure your only regret will be that you have never experimented with sour cream dishes before. Apricot Walnut Whip 1% cups cold cooked apricot pulp Sugar to taste % cup chopped walnut meats % cup sour cream 1 tsp. almond extract Add sugar to apricot pulp which should be fairly firm rather than juicy, then add nut meats. Add sour cream and flavoring and stir until well blended. Serve cold in parfait glasses. If leftover whip tends to dry out, stir in more sour cream, a little at a time, until mixture reaches the desired consistency. Banana Rice Pudding (illustrated) 2 cups cold cooked rice 3 medium bananas % tsp. nutmeg 1 cup sour cream Maraschino cherries (optional) Pack rice tightly into measuring cup to measure. Chop very small two of the bananas (there should be a generous cupful of the prepared fruit) . Combine rice, ■ banana, nutmeg and sour cream and mix thoroughly. Pile lightly into parfait glasses and chill ■Hi for at least one hour. Serve garnished with banana slices and maraschino cherries. Fresh peaches, cherries, strawberries or other berries may be used in place of bananas and unless they are very sweet they should be sprinkled with sugar, after chopping, and allowed to stand for an hour or so before being combined with the other ingredients. Well drained crushed pineapple and shredded coconut are additional variations. Apple Nut Crunch 1 cup sugar 1 heaping tbl. flour 1 tsp. baking powder 1 egg 1 apple % cup chopped walnut meats Sour cream Combine dry ingredients and beat in egg. Peel apple, chop small and add with nuts to flour and egg mixture. Mix thoroughly and spread thin on buttered baking pan. Cook in 350 degree oven until apple is tender and mixture begins to brown and harden around the edges. Cool thoroughly. Crumble between the palms of the hands or with a rolling pin to form coarse crumbs. Measure crumbs, add an equal quantity of sour cream and mix well. A teaspoon vanilla extract or a quarter teaspoon ground mace, nutmeg or cinnamon may be added with the sour cream if desired. The crumbs will keep well after baking, but the dessert should be eaten soon after the cream is added, otherwise the crumbs will lose their crispness. Chocolate Crumb Dessert KATE SMITH RADIO MIRROR'S FOOD COUNSELOR Listen to Kate Smith's daily talks at noon and her Friday night Variety Show, heard on CBS. at 8.00 EWT. 4 ounces sweet chocolate 4 tbls. hot water V2 cup cake crumbs te cup chopped nut meats % cup sour cream 1 tsp. vanilla Combine chocolate and water in top of double boiler and stir over low heat until chocolate is melted. Cool thoroughly. Fold in cake crumbs, nuts, cream and vanilla. Pile into serving glasses and chill before serving. Sour cream cookies are easy to make and economical too since they require neither eggs nor shortening. Sour Cream Cookies 3 cups flour 1 cup sugar 1 tsp. vanilla 1 cup sour cream Pinch of salt 1 tsp. soda Sift together flour, salt and soda. Blend sour cream, sugar and vanilla. Add flour a little at a time to cream mixture, beating well after each addition. When dough can be handled easily, chill thoroughly. Roll thin, cut into desired shapes and bake on buttered cookie sheet in hot oven until brown — six to eight minutes.