The Algona Upper Des Moines from Algona, Iowa on November 9, 1965 · Page 20
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The Algona Upper Des Moines from Algona, Iowa · Page 20

Algona, Iowa
Issue Date:
Tuesday, November 9, 1965
Page 20
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CHRIS % cup milk Vt cup sugar IVt teaspoons salt 6 tablespoons shortening % cup warm, not hot, water (lukewarm for compressed yeast) UNS 3 tablespoons sugar 3 packages or cakes yeast, active dry or compressed 3 eggs, beaten 1 cup chopped candied fruits 6 cups flour NUT TARTS Scald milk and stir in K cup sugar, salt and shortening. Cool to lukewarm. Measure water and 3 tablespoons sugar into mixing bowl. Sprinkle or crumble in yeast Stir until dissolved. Combine milk and yeast mixture. Add eggs. Mix candied fruit with half the flour. Add and stir into yeast mixture. Stir in remaining flour, or enough to make a dough. Turn out on lightly floured board and knead.8 to 10 minutes or until, surface is smooth and satiny and dough feels springy and elastic and does not stick to board. Put dough into greased bowl and brush top lightly with soft or melted shortening. Cover with cloth; let rise in warm place, free from draft, until doubled in bulk, about IK hours. Punch down, pull sides into center, turn out on board. Shape into very even ropes 3» inch thick and about 14 inches long. Shape each rope into a tree on greased cookie sheets. Start with a 28-inch base and wind rope back and forth getting smaller and smaller until the 14 inch rope is used up and the tree is formed. Attach a piece of dough to form trunk. Cover with cloth and let rise in a warm place, free from draft, until doubled in bulk. Bake at 425°F. about 20 minutes or until lightly brown. While warm, brush with Confectioners' Sugar Frosting, sprinkle with green or red sugar crystals; or tint Confectioners Sugar Frosting with green food coloring, then frost buns. Confectioners' Sugar Frosting: Mix % cup sifted confectioners' sugar with % teaspoon vanilla and enough beaten egg white to make soft spreading consistency. 1 cup milk 4 cups flour Vt cup sugar 1 teaspoon salt 1 teaspoon grated lemon rind 1 cup (2 sticks) margarine 1 package or cake yeast, active dry or compressed V* cup warm water 2 eggs, beaten Light cream Confectioners' sugar icing Scald milk; cool to lukewarm. In large bowl combine flour, sugar, salt and lemon rind. Cut margarine into flour mixture until like coarse meal. Sprinkle or crumble yeast into warm water. Stir until dissolved. To flour mixture, add yeast, lukewarm milk and beaten eggs. Combine lightly. Cover tightly; refrigerate for at least 2 hours or up to 2 days. Divide dough in half (dough will be soft and sticky). On a well-floured board roll half the dough to J»-inch thickness. Using both a 5-inch and a 3-inch cookie cutter, cut equal number of circles. Place 5-inch circles in greased tart shells. Spoon about 2Ji tablespoons of the cooled Nut Filling (below) into each tart. If desired, leave part of the tarts uncovered. With remaining tarts place 3-inch circles over filling. Press edges together. Prick surfaces and brush with cream. Repeat with remaining dough. Bake in 400°F. oven for 10 to 15 minutes. Remove from tart shells and cool. Frost with Confectioners' sugar frosting. Nut Filling: In a saucepan boil 1 cup water and 1 cup sugar until thickened, about 15 minutes. Stir in 4 cups chopped California walnuts, 4 egg yolks and 1 teaspoon cinnamon. Bring to a boil again and let cool. VIENNESE COFFEE Measure 2 level tablespoons coffee for each X cup water in coffeemaker. Brew according to directions. Pour into cups. Top each with generous spoonful of unsweetened whipped cream and sprinkling of grated orange rind. Serve sugar for those who wish a sweetened coffee. Offer cinnamon stick stirrers. A favorite American recipe ¥** NORTHWEST FAVORITE From the home of fine apples-a baked apple with a flair. 1 cup flour IV« cups dark brown sugar, firmly packed 1 teaspoon cinnamon Vi cup (1 stick) Blue Bonnet Margarine America's favorite margarine APPLE MAIRE Makes 6 servings V4 teaspoon nutmeg 6 baking apples Vt cup chopped Planters Pecans 2 tablespoons currants Whipped cream Combine (lour, 1 cup brown sugar, cinnamon and nutmeg In a bowl. Cut In Blue Bonnet Margarine until mixture Is crumbly. Set aside. Core and pare apples. With a fork, pierce apples over complete surface and roll In crumb mixture. Place apples In a greased baking pan. Combine remaining V4 cup sugar, chopped Planters Pecans and currants. Fill cavities of apples. Bake In moderate oven (350°F.) for 45 minutes or until apples are tender and crisp. Serve warm with whipped cream. Look for additional recipe favorites on other Blue Bonnet packages. BLUE BONNET ^•Everything's better with Blue Bonnet in it.V Pint Products of STANDARD BRANDS A potato banquet I And you can make this better with BLUE BONNET. And now BLUE Midwestern favorite three times more deli- BONNET is also available in whipped form, cious with BLUE BONNET Margarine. As a tool It spreads easier—smoother. And you matter of fact—anything you cook comes out get 6 sticks in every pound. Blue Bonnet looks like, cooks like, tastes like the "high-price" spread I

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