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New cookbook gathers best recipes of all home bakers! AU accomplished bakers share one ingredient . . . their love of exchanging rec­ ipes. Now there's a cookbook that brings together recipes of some of the country's best home bakers, judged the winners of a nationwide Bak­ ing Recipe Exchange con­ ducted oy Red Star Yeast. Recipes from the 23 bakers represented include luscious coffeecakes with new shapes and a variety of fillings and glazes; savory breads made flavorful with cheeses, herbs, olives--even dried beci, whole so mer~vi tamin-packed loaves anda half dozen spec­ tacular new sweet roll and sweet bread ideas. The book also offers tips on the new, quick mixer- method of yeast baking. All call for the use of Red Star, the instant blend active dry yeast that is packed without preservatives. * To obtain the new Second Recipe Exchange cookbook or the special Vintage Fruit Sauce cookbook, send 50 cents for each to cover post­ age and handling to: Carol Stevens, Consumer Ser­ vices, Red Star, Universal Foods Corporation, Box 737, Milwaukee, WI 53201. Ia Your Favorite Family Recipe a Winner? Entering your special yeast baking recipe in Red Star's 3rd Recipe Baking Ex­ change may be a winning de­ cision. Those 25 entries judged best will receive $100 and all entrants will be sent a cookbook free. Send your name and ad­ dress, a histoiy of the recipe and whether it is your own creation, to Recipe Ex­ change, Universal Foods Corporation, Box 737, Mil­ waukee, WI 53201. AU en­ tries must be postmarked by May 1, 1978. Just right for the holidays is this beautiful, fruit filled brunch cake from the current cookbook: QUEEN ANN HOLIDAY BRUNCH CAKE 4 to 4Mi cups all-purpose flour 2 pkgs. Red Star Instant Blend Dry Yeast % cup sugar 1 teaspoon salt Vt teaspoon ginger 1 tablespoon grated orange peel */2 cup milk ^ cup water 1 cup butter or margarine 4 eggs 1 pkg. (3 ox.) cream cheese, softened V4 cup currants Vi cup chopped candied ^ mixed fruit V* cup chopped candied cherries V» cup flaked coconut ^ cup sliced almonds Oven 375° 10-inch Bundt pan In large mixer bowl, com­ bine 1 Vi cups flour, yeast, sugar, salt, ginger and grated orange peel; mix well. In saucepan, heat milk, water and butter until warm (120°- 130°; butter does not need to melt). Add to flour mixture. Add eggs and cream cheese. Blend at low speed until moistened; beat 3 minutes at medium speed. Add fruit and coconut. By hand, gradually stir in enough remaining flour to make a stiff batter. Arrange almond slices on bottom of well-greased and floured 10-inch (12 cup) Bundt pan. Spoon batter into pan. Cover; let rise in warm SUPPLEMENT TO McHENRY PLA1NDEALER - PAGE S - FRIDAY, NOVEMBER 4, 1»77 VINTAGE FRUIT SAUCE TO FERMENT FRUITs % cup drained canned peaches, cut in pieces % cup drained pineapple tidbits 6 maraschino cherries, cut in half 1 % cups sugar 1 pkg. Red Star Instant Blend Dry Yeast Combine ingredients and place in a glass jar with a loose cover--an apothecary jar is perfect. Stir several times the first day, then stir once a day. At the end of two weeks this starter has fer­ mented enough to make the Sauce. TIPS: For best results use fruit in heavy syrup. One cup of the starter is enough to place until light and doubled, about 2 hours. Bake at 375° for 35 to 40 minutes (30 to 35 minutes for colored fluted Bundt pan), until golden brown. Place on wire rack and allow to cool for 15 min­ utes before turning out of pan. Drizzle cooled cake with glaze. ORANGE GLAZE: Combine 1 cup sifted pow­ dered sugar, 5-to 6 teaspoons orange juice, 1 teaspoon grated orange peel and !4 teaspoon vanilla; blend until smooth. Deliriously different and a perfect topping for holiday desserts and other foods is "Vintage Fruit Sauce," developed by Red Star from a secret recipe. Make it ahead and keep it on the shelf to spoon over angel food or pound cake, c r e p e s , i c e c r e a m , h a m slices, squash or carrots or combine with rice stuffing for game or poultry: make the Sauce so the other cup may be given to a friend along with the recipe, or used to start a second batch of sauce. We do not recom­ mend doubling the Sauce re­ cipe. SAUCE: 1 cup fermented fruit cup drained canned peaches, cut in pieces V* cup drained pineapple tidbits 6 maraschino cherries, cut in half 1 cup sugar Combine all ingredients in a glass jar with a loose cover; stir well. Set in a fairly warm place. Continue to stir once a day. Sauce can be served after one week. Fruit and sugar must be repeated every two weeks. why take less more.' ? When you join McHenry Savings 1978 Christmas Club you'll receive a free gift right away. It's a lovely 12" serving tray featuring a popular Currier and Ives winter scene. We'll also pay you 5V4% on your savings, (even if you don't complete your club savings program!). All of which means you'll have the cash you need for next year's Christmas shopping. Now who does more for you? Stop in and join our 1978 Christmas Club today! McHENRY S A V I N G S « ill! UIKItllllJ 1209 North Green Street • 10520 Mam Street (Rts 12 & ANO LOAM ASSOCIATION1 McHenry Illinois • 385-3000 173) • Richmond Illinois • 678-2061 SAVERS HOURS f OOo m. to 4 30 p m. Moodoy. Tu..d«y ondlhof.doy 9 00 a m. |o 8:00 p m Er.doy Window open W»dn*»day 9:00o.m »o 2:00 p.m. Closod W%dn»*doy in Richmond McHENRY MONEY MACHINE OPEN 24 HRS A OA » - • > ' : ^ . ' ^ V