The Algona Upper Des Moines from Algona, Iowa on December 13, 1960 · Page 28
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The Algona Upper Des Moines from Algona, Iowa · Page 28

Algona, Iowa
Issue Date:
Tuesday, December 13, 1960
Page 28
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TOASTED ALMOND FINGERS leap butter 2 cups sifted flour K cup confectioner's sugar K teaspoon salt \ .1 tablespoon cream 2 cups finely chopped 1 teaspoon vanilla toasted almonds Cream butter, add sugar gradually and cream together until light and fluffy. Beat in cream and vanilla. Add flour, sifted together with salt, mixing to form soft dough. Stir in nuts. Chill dough thoroughly. Shape into "fingers" and bake on un- oiled copkysheets«« 325°F. oven for about 15 minutes, until delicately browned. When cookies are cool, dip one end of each into frosting made by combining 2 tablespoons softened butter with 1 cup sifted confectioner's sugar, 2 tablespoons sitted cocoa and 1 tablespoon cold coffee. Makes 6 dozen CHOCOLATE TOPS 16 (» pound) marshmallows 2 tablespoons butter 2 tablespoons honey 2% cups sugar-coated toasted rice cereal X package semi-sweet chocolate Combine marshmallows, butter, and honey in top of double boiler. Cook over boiling water until marshmallows melt, stirring frequently. Place cereal in a buttered bowl. Pour syrup over cereal, mixing thoroughly. Press mixture in a buttered 8-inch square pan. Place chocolate in top of double boiler and place over hot water. When partially melted, remove from heat, and stir quickly until completely melted. Spread chocolate over candy. Chill only until set, then cut into squares. Makes 36 pieces. l /t 1% BUTTERSCOTCH FENUCHE cup» sugar cup» evapormtod milk teaspoon tmlt package bvtttrtcotch pudding tnix iMupoon vanilla cup butter eupt ftittd coconut Combine sugar, milk, salt, and pudding mix in heavy 2X-quart* saucepan. Cook and stir over low heat un• til mixture comes to a boil. Continue boiling, stirring occasionally, until a small amount of syrup forms a ~sofHMrtlTn"coKTwater (twto a temperature of 232°F.). Remove from heat, add vanilla and butter, and beat until candy loses gloss and thickens, about 5 to 7 minutes. Add coconut. Spread in 9x9x2-inch pan, or drop by teaspoonsfuls onto waxed paper. Makes about 2K pounds of candy. oopy Who can resist you ^J ^^ "CHOCOLATE REFRESHERS" madewith Nestle's Semi-Sweet Morsels ! Chocolate Refreshers* (Prize-winner in 11th Pillsbury Bake-Off) 1 1/4 cups sifted Pillsbury-s BEST All-Purpose Flour 3/4 tso. soda 1/2 tsp. silt 1 1/4 cups d*tei cut in pieces 3/4 cup firmly packed brown sugar 1/2 cup water 1/2 cup butter 1 OU046 02, pkg.) Nestle's Semi-Sweet Morsels 2 unbeaten eggs 1/2 cup orange juice 1/2 cup milk 1 cup chopped walnuts Sift flour with soda and salt. Combine dates, brown sugar, water, butter in large saucepan. 11 "' unlil dites so "« n - Remove '""" ""'• Stir in Choco: n « r « d i*'>»s alternately with orange juice and milk. Blend n' S A"'," Wilnutl> Bike in *•«••«•»«« 15 x 10 « 1-inch jelly roll . for 25 to 30 min. Cool; spread with glaze. Cut in bars. Orange Glaze 1 1/2 cup* sifted confectioners' sugar 2 tbs. soft butter 1 to 2 tsp. grated orange rind 2 to 3 tbs. cream Combine sugar, butter and orange rind. Blend in cream until of spreading consistency. •Adapted by Ann Pillsbury COPYRIGHT I9&, THE NESTLE CO., INC. ^They're chewy rich goodies everyone loves! Full of nuts and dates ind Nestle's* TSemi-Sweet Chocolate Morsels! Best because Nestle's makes the very best chocolate! S0e other prize-winning recipes on packages of Semi-Sweet Morsels...and new Butterscotch Morsels! THE FLAVORS YOU LOVE-NESTLE'S MAKES BESTI

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