The Algona Upper Des Moines from Algona, Iowa on November 9, 1965 · Page 19
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The Algona Upper Des Moines from Algona, Iowa · Page 19

Algona, Iowa
Issue Date:
Tuesday, November 9, 1965
Page 19
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T _ his is the time to invite neighbors and friends in for an informal morning coffee. Homes are taking on that festive holiday air and yet you can catch your friends before they arc swamped with social invitations. Your morning menu can be as simple as coffee and Cranberry Nut Bread. Or you can make it a bit more elaborate by adding fruit or juice and serving a variety of yeast rolls or coffee cakes. Either way is certain to win praise from the gals who take a break in their holiday preparations to sit and chat a bit. CRANBERRY NUT BREAD (A 'no-sift' recipe) 2 cups flour* Vt cup warm water 1 cup sugar V* cup orange juice IWt teaspoons baking powder* I egg 1 leajpoon toll* 2 tablespoons grated orange rind to teaspoon soda 1 cup raw cranberries, halved 2 tablespoons shortening I cup chopped California walnuts Spoon or pour flour into dry measuring cup. Level off and pour measured flour into mixing bowl. Add sugar, baking powder, salt and soda to flour. Stir well to blend. Cut in shortening with pastry blender until mixture resembles coarse meal. Combine water, orange juice, egg and orange rind in small bowl Beat slightly. Add liquid ingredients to blended dry ingredients all at once. Stir until all ingredients are moistened. Stir in cranberries and walnuts. Blend thoroughly. Spread in well-greased 9 x 5 x 3-inch loaf pan. Bake at 325°F. for 60 to 65 minutes or until toothpick inserted in center comes out clean. Remove from pan immediately. Cool on rack. •If you use Self-Rising Flour omit baking powder and salt. .-'••-v; -•$ I LM^c.^tf- '•",•• .-vis ' ' \ •^". .A^IkMJt 4>- I cup sifted flour • 1 cup chopped flaked coconut or nuts • 1/2 cup Karo Crystal-Clear Syrup (light corn syrup) * 1/2 cup firmly packed brown sugar • 1/2 cup margarine • 1 tsp. vanilla Mix flour and coconut. Combine Karo, brown sugar and margarine in heavy saucepan. Bring to boil over medium beat, stirring constantly. Remove from heat; gradually blend in flour mixture, then vanilla. Drop onto foil-covered cooky sheet by scant teaspoonfuls, 8 inches apart Bake in 350' oven 8 to 10 rain. Cool 3 to 4 minTonwire rack until foil may be easily peeled off. Remove foil; place cookies on rack covered with absorbent paper. Makes about 4 doz. cookies. u** ••.•-•:'•:, j *?v>xl*& •-? ;J for holiday giving and eating! Surely, the roost festive Christmas cookies ever-and deliciously easy to make with Karo! These Karo cookies are so lacy and elegant, you can serve them to comnanv. m'v« th»m as ottt, !,„„„ ii." ' .1 . itn itaroi inese Karo cookies are so lacy and elegant, you Ousm to company, give them as gifts, hang them on the they re so crisp and crunchy the kids will love th«n i™ Kwoa or lopa-meats, vegetables, sauces, dess in pint and quart bottles; in 5 and 10 Ib. cans.

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