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-The Project Gutenberg EBook of Adventures in Excellence, by Anonymous
-
-This eBook is for the use of anyone anywhere in the United States and
-most other parts of the world at no cost and with almost no restrictions
-whatsoever.  You may copy it, give it away or re-use it under the terms
-of the Project Gutenberg License included with this eBook or online at
-www.gutenberg.org.  If you are not located in the United States, you'll
-have to check the laws of the country where you are located before using
-this ebook.
-
-
-
-Title: Adventures in Excellence
-
-Author: Anonymous
-
-Release Date: August 3, 2020 [EBook #62834]
-
-Language: English
-
-Character set encoding: UTF-8
-
-*** START OF THIS PROJECT GUTENBERG EBOOK ADVENTURES IN EXCELLENCE ***
-
-
-
-
-Produced by Stephen Hutcheson, Lisa Corcoran and the Online
-Distributed Proofreading Team at https://www.pgdp.net
-
-
-
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-
-
-
-
-
-                        _Adventures In Elegance_
-
-
-    [Illustration: {uncaptioned}]
-
-    [Illustration: {uncaptioned}]
-
-    [Illustration: {decorative border}]
-
-Adventuring with new recipes is part of what makes homemaking enjoyable.
-Each discovery helps to add your special touch to the foods you serve to
-family and friends.
-
-With foods like sparkling-bright canned fruit pie fillings available to
-you, it’s easy and fun to create new dishes. These fresh-fruit pie
-fillings can be used in a myriad of ways right from the can ... as
-toppings for cheese cakes, sauces for sundaes or ham slices or as rich
-fillings for quick-to-fix pies. You’ll want to try them, too, as the
-master ingredients in breads and cakes, cookies and pretty party
-desserts. Sample the offerings here and then go adventuring on your own;
-canned fruit pie fillings can add the magic that will set your meals
-apart from the rest.
-
-    [Illustration: {decorative border}]
-
-
-
-
-                      _Heavenly Homebaked Breads_
-
-
-    [Illustration: {uncaptioned}]
-
-  _Set a mood that’s both glamorous and homey with the warm fragrance
- and taste of breads fresh from your oven. They’re wonderful any time,
-                           for any occasion!_
-
-
-Bonny Berry Bread
-
-  ½ cup butter
-  ¾ cup sugar
-  1 egg
-  ⅓ cup milk
-  2 cups sifted all-purpose flour
-  2 teaspoons baking powder
-  ½ teaspoon salt
-  1 No. 2 can (2 cups) blueberry pie filling
-
-Cream butter and sugar; beat in egg. Blend in milk. Sift together dry
-ingredients and add to creamed mixture. Spread half the batter in a
-greased 8x8x2-inch pan; cover with ¾ can blueberry pie filling. Spread
-remaining batter over pie filling; top with remaining pie filling. Mix ½
-cup sugar, ½ cup flour and ½ teaspoon cinnamon; cut in 2 tablespoons
-butter. Sprinkle crumb mixture over bread. Bake at 375° for 30 to 40
-minutes.
-
-
-Kwicky Cherry Kolaches
-
-  2 cans refrigerated crescent dinner rolls
-  1 No. 2 can (2 cups) cherry pie filling
-  1 tablespoon orange juice
-  1 cup sifted confectioners’ sugar
-
-Unroll packaged refrigerator roll dough; place 1 square made up of 2
-triangles on a floured surface. Roll or pat to even dough and make a
-6-inch square; cut in half as marked to make 2 triangles. Place
-triangles on ungreased baking sheet. Place 1 tablespoon of cherry pie
-filling in the center of the triangle. Pick up the 2 long ends, fold
-over filling, bringing them together at the center point to form a
-square; pinch edges to seal. Repeat with remaining rolls and pie
-filling. Bake at 375° for 15 minutes or until browned. Blend orange
-juice and confectioners’ sugar; drizzle over the hot rolls to glaze.
-Makes 16 rolls.
-
-  Note: Make up half the recipe using one can of rolls; cover and
-  refrigerate the remaining pie filling to use another day in fresh
-  rolls.
-
-
-Dutch Apple Coffee Cake
-
-  1 13-ounce package coffee cake mix or hot roll mix
-  1 cup water
-  2 tablespoons melted butter
-  1 egg, beaten
-  1 No. 2 can (2 cups) apple pie filling
-  ¼ cup sugar
-  1 teaspoon cinnamon
-  ½ cup chopped pecans
-
-Mix coffee cake or hot roll mix according to package directions, using 1
-cup water. Stir in melted butter and beaten egg. Let rise in warm spot
-until double in size (about 1 hour). Spoon into a buttered 13x9x2-inch
-baking pan. Spoon apple pie filling over batter. Mix sugar and cinnamon;
-sprinkle over pie filling. Top with chopped pecans. Cover and place in a
-warm spot until double in size (about 30 or 40 minutes). Bake in a 400°
-oven for 20 to 25 minutes. Drizzle with powdered sugar icing, if
-desired.
-
-
-
-
-                       _Perfectly Marvelous Pies_
-
-
-    [Illustration: {uncaptioned}]
-
-  _Apple and cherry, lemon and raisin—what wonderful pies there are to
-   make! Each can become a specialty of yours, a discovery in elegant
-            eating that’s well worth your while to prepare._
-
-
-Spicy Frozen Raisin Pie
-
-  1 No. 2 can (2 cups) raisin pie filling
-  ½ teaspoon cinnamon
-  ¼ teaspoon cloves
-  ¼ teaspoon nutmeg
-  ½ teaspoon vanilla
-  ¼ cup chopped pecans
-  1 6-ounce can (⅔ cup) evaporated milk, chilled and whipped
-  1 9-inch graham cracker crust
-
-Combine pie filling, spices and vanilla; stir in pecans. Fold in whipped
-evaporated milk. Mound into prepared crust. Freeze until firm.
-
-
-Peanut Crunch Apple Pie
-
-  ½ cup chunk style peanut butter
-  ¼ cup soft butter or margarine
-  ½ cup light brown sugar
-  1 cup sifted all-purpose flour
-  ¼ teaspoon salt
-  2 No. 2 cans (2 cups each) apple pie filling
-  1 10-inch unbaked pastry shell
-
-Blend peanut butter, butter and brown sugar into flour and salt until
-mixture is crumbly. Spoon apple pie filling into unbaked crust; sprinkle
-peanut butter mixture over pie filling. Bake in a 400° oven for 30 to 35
-minutes or until filling is hot and pastry browned.
-
-
-Pineapple Sundae Pie
-
-  1 package vanilla pudding mix
-  2 cups milk
-  2 eggs, separated
-  1 package pineapple-orange flavored gelatin
-  1 cup dairy sour cream
-  1 9-inch baked pie shell
-  1 No. 2 can (2 cups) pineapple pie filling
-  Whipped cream, chopped pecans and cherries
-
-Combine vanilla pudding mix, small amount of milk and 2 egg yolks; blend
-well. Add remaining milk and cook, stirring constantly until mixture
-boils and thickens. Add pineapple-orange gelatin and stir until
-dissolved; cool. Blend in sour cream. Beat egg whites until soft peaks
-form. Fold into pudding mixture. Pour into baked pie shell. Chill. When
-ready to serve, cut pie into wedges and spoon pineapple pie filling over
-each. Top with whipped cream, chopped pecans and cherries.
-
-
-Rainbow Cherry Pie
-
-  1 unbaked 9-inch pie shell
-  1 No. 2 can (2 cups) cherry pie filling
-  ¼ cup milk
-  2 cups colored miniature marshmallows
-  1 cup heavy cream, whipped
-
-Fill pie shell with pie filling; bake in a 425° oven for 25 minutes.
-Cool and chill. Heat milk almost to boiling. Add marshmallows and stir
-until they are softened and partially melted. Cool. Fold into whipped
-cream. Spread cream mixture over top of chilled pie.
-
-
-Glazed Raisin-Cherry Pie
-
-  Pastry for 2 crust pie
-  1 No. 2 can (2 cups) raisin pie filling
-  ½ can cherry pie filling[1]
-  1 teaspoon grated lemon peel
-  ⅓ cup sugar
-  ¼ cup water
-  1 teaspoon butter or margarine
-  1 tablespoon cornstarch
-  1 tablespoon cold water
-  1½ tablespoons lemon juice
-
-Roll out pastry for bottom crust and fit into a 9-inch pie plate.
-Combine pie fillings and lemon peel; spoon into pastry. Roll out
-remaining pastry; slash and adjust over filling; trim and crimp edge.
-Bake in a 400° oven for 30 to 35 minutes or until crust is golden brown.
-Cool pie for 15 to 20 minutes. Combine sugar, water and butter in a
-saucepan; heat until sugar is dissolved. Combine cornstarch and water;
-add to hot mixture and heat until thickened. Stir in the lemon juice.
-Spread over pie.
-
-
-[1]Use remaining cherry pie filling as a sauce over ice cream, cake or
-    pudding.
-
-
-Swedish Apple Cake
-
-                                                    (It’s really a pie!)
-
-  ⅓ cup butter
-  3 tablespoons sugar
-  2 egg yolks
-  ¾ cup sifted, enriched flour
-  ⅓ cup finely chopped blanched almonds
-  1 tablespoon grated lemon peel
-  1 No. 2 can (2 cups) apple pie filling
-  2 tablespoons lemon juice
-  ⅓ cup raspberry jam
-  2 egg whites
-  ¼ cup sugar
-
-Cream butter and 3 tablespoons sugar together; add egg yolks and mix
-well. Add flour, almonds and lemon peel. Mix until flour is moistened.
-Press onto the bottom and sides of a 9-inch pie plate. Bake in a 350°
-oven for 15 minutes or until browned. Combine apple pie filling and
-lemon juice; heat to boiling. Spread jam over baked crust and top with
-hot apple mix. Beat egg whites until fluffy; gradually add ¼ cup sugar
-and continue to beat until stiff peaks form. Spread over apples, sealing
-to the edge. Bake in 350° oven for 18 minutes or until meringue is
-lightly browned. Makes 9-inch pie.
-
-    [Illustration: {uncaptioned}]
-
-    [Illustration: {uncaptioned}]
-
-
-
-
-                      _Fabulous Festive Desserts_
-
-
-    [Illustration: {uncaptioned}]
-
- _Sometimes it’s the occasion that dictates the dessert; at other times
-  a truly spectacular treat will be enough to turn a casual gathering
-    into a party. One thing we’re certain of ... each of these gala
-                        desserts is delectable!_
-
-
-Peach Smoothee
-
-  1 No. 2 can (2 cups) peach pie filling
-  1 15-ounce can sweetened condensed milk
-  1 tablespoon lemon juice
-  ½ cup chopped pecans
-  2 tablespoons chopped candied ginger
-  1½ cups heavy cream, whipped
-
-Beat pie filling and condensed milk together until peaches are crushed.
-Mix in lemon juice, pecans and candied ginger. Fold in whipped cream.
-Pour into 3 ice cube trays and freeze until firm. Makes 1½ quarts.
-
-
-Mincemeat Filled Cookies
-
-  1½ cups shortening
-  ¾ cup brown sugar
-  ¾ cup sugar
-  1 egg
-  4½ tablespoons milk
-  1½ teaspoons vanilla
-  4½ cups sifted all-purpose flour
-  ¾ teaspoon salt
-  ¾ teaspoon soda
-  1 No. 2 can (2 cups) mincemeat pie filling
-  ½ cup orange marmalade
-
-Cream shortening and sugars together until fluffy. Add egg, milk, and
-vanilla; beat well. Sift dry ingredients together; add to creamed
-mixture and mix well. Wrap dough in waxed paper and chill well. Roll ¼
-of dough at a time on a floured surface to ⅛-inch thickness. Cut with a
-2½-inch round cutter. Place cookies 1 inch apart on an ungreased baking
-sheet. Combine pie filling and marmalade; place 1 tablespoon of mixture
-on each cooky. Roll ¼ of dough as directed; cut with 2½-inch cutter and
-cut a small hole in center of each cooky with a small cutter. Place over
-filling, centering hole; seal edges by pressing with a fork. Bake at
-375° for 10 to 12 minutes. Repeat with remaining dough and filling.
-Makes 4½ dozen.
-
-
-Berry Squares
-
-  1 8-inch angel cake, cut into ½-inch squares
-  1 No. 2 can (2 cups) strawberry pie filling
-  1 package instant lemon pudding mix
-  1½ cups milk
-  1 cup dairy sour cream
-
-Put half the cake squares in a 9x9x2-inch pan. Spoon pie filling over
-cake; top with remaining cake squares. Combine pudding mix, milk and
-sour cream; beat until smooth. Spoon over cake. Chill several hours. Cut
-into squares. Makes 9 servings.
-
-
-Icy Lemon Soufflé
-
-  1 3-oz. package lemon-flavored gelatin
-  ½ cup boiling water
-  1 No. 2 can (2 cups) lemon pie filling
-  3 egg whites, stiffly beaten
-  1 cup heavy cream, whipped
-
-Dissolve gelatin in boiling water. Beat in the pie filling until smooth.
-Cool. Fold in egg whites and whipped cream. Pour into a 1½ quart soufflé
-dish or casserole. Chill until firm or for several hours.
-
-
-Apple Fruit Cake
-
-  ½ cup butter
-  1 No. 2 can (2 cups) apple pie filling
-  1 cup sugar
-  2 cups all-purpose flour
-  2 teaspoons soda
-  1 teaspoon cinnamon
-  ½ teaspoon salt
-  ½ teaspoon nutmeg
-  ¼ teaspoon ground cloves
-  1½ cups raisins
-  1½ cups currants
-  1 cup pecans
-  1 cup mixed candied fruit
-  1 cup candied cherries
-
-Melt butter in a saucepan; add apple pie filling and sugar. Continue
-heating, stirring occasionally until sugar melts; cool. Sift together
-dry ingredients. Mix raisins, currants, pecans, candied fruits and
-cherries with dry ingredients. Combine apple mixture and dry
-ingredients. Pour into foil-lined 9-inch tube pan. Bake at 300° for 90
-minutes or until done. Serve with butter sauce if desired.
-
-
-                              Butter Sauce
-
-  ¼ cup butter
-  ½ cup confectioners’ sugar
-  ½ cup cold water
-  1½ teaspoons cornstarch
-  1 teaspoon vanilla
-  ½ teaspoon vinegar
-
-Cream butter; gradually add sifted confectioners’ sugar, creaming until
-fluffy. Stir cold water into cornstarch; cook and stir until clear and
-thick. Stir hot mixture into butter mixture; add vanilla and vinegar.
-Serve warm. Makes about ¾ cup.
-
-
-Dessert Pancakes
-
-  2 eggs
-  ½ cup water
-  1½ cups packaged layer or pound cake mix (1 9-ounce package)
-  1 No. 2 can (2 cups) blueberry pie filling
-  3 tablespoons butter
-  1 teaspoon lemon juice
-  1 pint vanilla ice cream
-
-Combine eggs, water and cake mix. Beat until smooth. Drop by tablespoons
-onto a hot greased griddle and bake on each side. Heat pie filling,
-butter and lemon juice together. Spoon filling between and on top of
-stacks of 4 pancakes each. Keep warm until serving time. Stir ice cream
-to soften and spoon over pancake stacks. Makes 40 2½ inch pancakes, or
-ten servings.
-
-
-
-
-                          _Collector’s Corner_
-
-
-    [Illustration: {decorative border}]
-
-• Use cherry or blueberry pie fillings to top a towering angel food cake
-      filled with vanilla pudding. They’re good, too, spooned over
-      brownies capped with vanilla ice cream.
-
-• Spoon peach pie filling into well-greased muffin pans with chopped
-      pecans and a dot of butter. Top with a biscuit from a roll of
-      refrigerated biscuits and bake as directed on package. When baked,
-      let stand a few minutes before inverting onto a serving plate.
-
-• Combine a can of pineapple pie filling with 2 cups shredded coconut
-      and ¾ teaspoon curry powder. Heat and serve the fragrant sauce
-      over chicken with rice.
-
-• For a really terrific sauce, heat together a can each of mincemeat pie
-      filling and drained mandarin oranges. This is good spooned over
-      pound cake; superb as a sauce over pear halves centered with
-      scoops of ice cream.
-
-• Strawberry filling is perfect for valentine-shaped meringue shells.
-
-• Heated raisin pie filling adds a glory note to everything from broiled
-      ham slices to old-fashioned bread pudding.
-
-• Apple pie filling is a shelf standby you won’t want to do without
-      after you have tried it, heated with ½ cup honey and ½ cup butter,
-      spooned generously over Sunday morning waffles.
-
-
-There’s no doubt about it, each can of fruit pie filling you open is the
-wonderful beginning to a whole new world of delightful, applause-winning
-dishes. Try them and find out for yourself.
-
-    [Illustration: {decorative border}]
-
-
-                      _The Pie Filling Institute_
-                       333 North Michigan Avenue
-                           Chicago, Illinois
-                                 60601
-
-
-
-
-                          Transcriber’s Notes
-
-
-—Silently corrected a few typos.
-
-—Retained publication information from the printed edition: this eBook
-  is public-domain in the country of publication.
-
-—In the text versions only, text in italics is delimited by
-  _underscores_.
-
-
-
-
-
-
-
-End of the Project Gutenberg EBook of Adventures in Excellence, by Anonymous
-
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