Pancakes For A Party; Peanut Butter Noodles, And More

Copyright 1994 Miami Herald
From Knight-Ridder/Tribune Information Services
Selected and Prepared by Tribune Media Services

By Felicia Gressette
Knight-Ridder Newspapers

Here are some sure-fire crowd pleasers -- complete with cake -- for your child's next
birthday bash.




I confess to making pancakes out of commercial baking mix (such as Bisquick) because
it's so easy. For every 1 cup of dry mix, add 1/2 cup milk and 1 egg.

PANCAKES FOR A PARTY

BASIC BATTER:
2 cups biscuit baking mix
1 cup milk
2 eggs

OPTIONS:
Blueberries (fresh or frozen)
Chocolate chips
Chopped nuts
Grated apple
Cinnamon and sugar
Raisins 

Measure and mix the batter, then divide if desired and stir in desired options. Cook as
usual on a griddle. When bubbles appear on the tops of the pancakes, they're ready to
turn.

Makes about 24 smallish (3-inch) pancakes.

(Nutritional information per pancake: 53 calories; 2 grams protein; 7 grams
carbohydrate; 2 grams fat; 36 percent of calories as fat; 0.3 gram fiber; 19 milligrams
cholesterol; 127 milligrams sodium.)




PEANUT BUTTER NOODLES

This simple, kids-will-like version of peanut noodles is from one of the ``Penny
Whistle'' party books by Meredith Brokaw and Annie Gilbar.

(Serves about 10 kids)

1 8-ounce package linguine
2 to 3 tablespoons creamy peanut butter
2 tablespoons soy sauce
1 tablespoon Oriental sesame oil
1 teaspoon sugar
1/2 teaspoon white wine vinegar
2 garlic cloves, crushed
1 teaspoon chopped onion 

Cook linguine as directed on package. While it is cooking, stir together remaining
ingredients. Drain noodles, then toss with dressing.

(Nutritional information per serving: 119 calories; 4 grams protein; 19 grams
carbohydrate; 3 grams fat; 25 percent of calories as fat; 0.2 grams fiber; 0 cholesterol; 223
milligrams sodium. Exchange values: 1.1 bread, 0.1 meat, 0.5 fat.)




AUNT KATE'S FUDGE CAKE

Aunt Kate was my mother's cousin in North Carolina and she always made this cake at
Christmas. My mother made it for birthdays, and now I share it with you. It is rich and
delicious. If you're not using it as a birthday cake, decorate the top with pecan halves, as
Aunt Kate did.

(Makes about 16 servings)

1/2 cup (1 stick) unsalted butter
1 1/4 cups sugar
2 ounces (2 squares) unsweetened chocolate, melted and cooled
2 eggs, beaten
1 teaspoon vanilla extract
2 cups flour (sift, then measure)
1 1/2 teaspoons cream of tartar
1/2 teaspoon salt
1/2 cup milk
1 teaspoon baking soda
3/4 cup boiling water 

In the large bowl of an electric mixer, beat butter and sugar until light and fluffy. Add
melted chocolate and mix well. Add beaten eggs and vanilla and mix well. In a separate
bowl, mix flour with cream of tartar and salt. Add to batter, alternating with milk,
beating well. The batter will be very thick, like a pound cake. Stir baking soda into
boiling water (it will bubble like crazy), add quickly to cake and stir well. The batter will
become lighter and more fluid. Pour into greased and floured 9- by 13-inch pan (or a
deep 10-inch square pan). Bake in a preheated 325-degree oven for 35 minutes.

(Nutritional information per serving: 200 calories; 3 grams protein; 29 grams
carbohydrate; 9 grams fat; 39 percent of calories as fat; 0.4 gram fiber; 44 milligrams
cholesterol; 131 milligrams sodium.) 

AUNT KATE'S FUDGE ICING

Basically, this is a fudge recipe that you use as a frosting, and it's a little tricky. You don't
want to overcook it. Don't omit the corn syrup; it helps prevent the sugar from
crystallizing and turning the frosting grainy.

(Makes 16 servings)

2 squares unsweetened chocolate
1 heaping tablespoon cocoa powder
2/3 cup milk
2 cups sugar
1 1/2 tablespoons unsalted butter
2 tablespoons corn syrup
Pinch of salt
1 teaspoon vanilla extract 

Combine all ingredients except vanilla in a large, heavy saucepan and cook and stir over
medium heat until mixture reaches the ``soft ball stage.''

To test: Fill a measuring cup with ice water, then drip a little frosting into the water.
With your fingers, try to form it into a ball. At first, it will just fall apart in the water,
then it will form a soft, squishy ball. If you cook it too long, it will reach the hard ball
stage, which you don't want.

Remove from heat and let cool until lukewarm. Add vanilla and beat by hand until
thick enough to spread.

(Nutritional information per serving: 133 calories; 0.8 gram protein; 28 grams
carbohydrate; 3 grams fat; 21 percent of calories as fat; 0 fiber; 4 milligrams cholesterol; 24
milligrams sodium.)




1-2-3-4 CAKE

This is an old-fashioned cake that's about as easy as a mix, but much finer-textured and
immeasurably more delicious. I found this version in ``Betty Crocker's Old-Fashioned
Cookbook'' (Betty Crocker; $17.95). This makes enough batter for three 8- or 9-inch
layers, one 9- by 13-inch pan or about 20 cupcakes.

(Makes 16 servings)
1 cup (2 sticks) unsalted butter or margarine, softened
2 cups sugar
3 cups all-purpose flour
4 eggs
1 1/4 cups milk
2 teaspoons baking powder
2 teaspoons vanilla extract
1/2 teaspoon salt 

Heat oven to 350 degrees. Grease and flour 3 round cake pans (8 or 9 inches by 1 1/2
inches deep). Place all cake ingredients in large bowl of an electric mixer and beat on low
speed for 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping
bowl occasionally. Pour into pans. (If necessary, refrigerate remaining batter while 2
layers are baking.) Bake about 35 minutes (check 9-inch pans after 30 minutes) or until
you can lightly touch the top of the cake and not leave a depression. Cool in pans on
rack for 10 minutes, then turn out of pans and cool completely.

(Nutritional information per serving: 316 calories; 5 grams protein; 43 grams
carbohydrate; 14 grams fat; 40 percent of calories as fat; 0.6 gram fiber; 89 milligrams
cholesterol; 135 milligrams sodium.)




ALL-PURPOSE VANILLA FROSTING

Easy as it can be, this frosting can be made in advance and refrigerated up to one week.
Just bring it to room temperature and whip it before using. It's from ``A Piece of Cake''
by Susan Purdy (MacMillan, $24.95). The first ingredient amount is for a two-layer, 8- or
9-inch cake; use the second set of measurements for a 9- by 13-inch cake or a three-layer
cake.

(Makes 16 servings)

4 tablespoons unsalted butter, margarine or solid white vegetable shortening (6
tablespoons for larger cake)
Pinch of salt
1 teaspoon pure vanilla, lemon or almond extract (1 1/2 teaspoons for larger cake) 
4 to 4 1/2 cups sifted confectioners' sugar, a 16-ounce box (6 to 7 cups, about 1 1/2 boxes
for larger cake)
5 tablespoons milk, or as needed (7 tablespoons for larger cake) 

In the large bowl of an electric mixer, beat the butter until soft. Beat in salt and vanilla or
other extract. With the mixer on its lowest speed, gradually beat in the sugar and milk.
Scrape down the sides of the bowl and the beaters. Beat on high speed until creamy. Add
more milk if needed to reach spreading consistency.

(Nutritional information per serving: 127 calories; 0.2 gram protein; 25 grams
carbohydrate; 3 grams fat; 22 percent of calories as fat; 0 fiber; 9 milligrams cholesterol; 20
milligrams sodium.)