The Algona Upper Des Moines from Algona, Iowa on May 14, 1959 · Page 29
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The Algona Upper Des Moines from Algona, Iowa · Page 29

Algona, Iowa
Issue Date:
Thursday, May 14, 1959
Page 29
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BAVARIAN BASKETS 1 12 ounce ptcg. i«ml- morsels > 11 fluted paper baklno ; cups r 1 envelop* plain gelatin 2 tablespoons cold water ,1 cup-milk- Vi cup sugar •'/4 teaspoon salt - 2 eggs % cup light or dark •raisins 1 cup whipping cream 1 teaspoon rum flavoring , , ' Melt chocolate morsels over warm water until partly .melted. Remove from heat and stir rapidly until entirely melted. Place baking cups in medium-sized muffin tins 'and spread chocolate over bottoms and sides of. paper cups. Chill until firm. Soften gelatin in cold water. Scald milk. Add gelatin, sugar and salt. Separate eggs and beat yolks lightly. Stir gradually into hot mixture. Continue cooking and stirring until thickened (about 5 minutes). Coolr- Rinse and drain raisins. Beat egg whites and whip cream. Fold into cooled custard with raisins, and flavoring. Chill 10 to 15 minutes until thickened. Heap into chocolate shells and chill until ready to serve. Makes 12 servings. The most important thing about BAKING »'• th* butane* el lnor*<U«nU In baking powder that oovtrnt lt» l««v*olr\o action. Only when th«t««r«tcl«rttlflc«llyb«l«ne«d can you bt »ur* ol uniform action In th« mining bowl plus that final rl«« to llflht and fluffy »•»• tura In »)»• ov«n , , . That's tha itory ot Clabbar Girl'* balanced doubla action. CLABBER GIRL ktiow.n as the Bakinq Powder wilh HIP ' • (MUNffQ double aition ND-A-HALF ul YeasfrRblls Read STRAWBERRY SPIRAL 8 2 4 2 2 2 cups sifted all-purpose flour cups cream, whipped cups frozen or fresh strawberries, drained eggs tap. vanilla tbsp. water tap. baking powder tap. salt cups sugar COMBINE eggs, vanilla, water, baking powder and salt. BEAT at high speed on electric mixer or with rotary beater until thick (4 min.) ' Beat in sugar gradually. FOLD flour into mixture carefully. POUR into two greased 15 x 10-inch jelly roll pans, lined with greased wax paper. BAKE at 400° F.fbr 12-15 minutes. LOOSEN edges and turn out immediately onto a tea towel sprinkled with powdered sugar. ROLL UP and cool, Unroll for filling. \VHIP „. cream and add strawberries. SPREAD J.over surface; roll up and spread additional whipped cream'over cake roll if desired. YIELD -24-28 servings. R O L L S Yes, these appetite-inviting rolls are actually ready in half the time it normally takes to make them. And they'll turn out so beautifully light and tender —so fragrant and appetizing, folks will say they're the best you've ever made. And when you use Robin Hood you i can expect everything you bake to be just right. That's because Robin Hood's higher protein- richness gives you better baking and better nutrition, too. Rolls, cakes, breads, pies, cookies will all taste better. Be sure and use Robin Hood for everything you bake. Get Robin Hood Flour at your grocer's today. Try Rita Martin's Hour-and-a Half Rolls 1/2 cup worm (not hot) water 3 tb»p. «uaar 2 pkg. active dry yea.t (If 1% t«p. .alt cake yea.t- (2) l> u.ed, % cup shortening water should be lukewarm) 5'/a-6 cups sifted ROBIN 1 '/a cups lukewarm milk HOOD All- Purpose Flour SOAK . . . yeast in Vfe cup warm (not hot) water. COMBINE .milk with sugar and salt. Stir to dissolve. • BEAT IN . . shortening, 2 cups flour and yeast mixture with rotary beater until 'smooth. remaining flour until dough leaves sides of bowl. Turn otit onto Tightly flour,ed board. . until dough becomes smooth and elastic and no longer sticky (5-10 minutes). Place in lightly greased bowl. Grease top of dough; cover with wax paper. , in warm place (80-85°) until doubled (3040 minutes). . ..into rolls. Place in greased muffin cups or baking sheet. . . .and let rise until'light (30 minutes). BAKE .... at 425° for 15-20 minutes. YIELD .... 3 dozen rolls, Look for Robin Hood HomemakerV Club stamps In every bag of Robin Hood. Save up to 50% on famous name brand merchandise. Wr- " "'Mil ADD . . • KNEAD . LET RISE SHAPE COVER Robin Hood Flour Ftor

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