The Algona Upper Des Moines from Algona, Iowa on October 3, 1967 · Page 20
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The Algona Upper Des Moines from Algona, Iowa · Page 20

Algona, Iowa
Issue Date:
Tuesday, October 3, 1967
Page 20
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APPLE DUMPLINGS J a PP les '/2 cup sugar Pastry for two-crust 7'/ 2 teaspoon cinnamon 9-inch pie Roll out pastry a little less than ft inch thick, and cut into six 7-inch squares. Pare and core a medium- smed, tart, juicy apple for each dumpling. Place an apple on each square of pastry. Fill core cavity with sugar and cinnamon mixture. Overlap, moisten, and seal. Lift carefully, place a little apart in baking dish. 5n U /c • syrup around dumplings. Bake at 425° for 40-45 minutes until crust is nicely browned and apples are cooked through. Serve warm with the syrup and with cream or whipped cream. Syrup 1 cup sugar 3 tablespoons margarine 2 cups water >/ 4 teaspoon cinnamon Combine ingredients and boil together for 3 minutes. ****** APPLE CURRANT LOAF 2 cups dried apples^ soaked, drained, chopped 3 cups flour '/2 package currants 1 cup flour 4 tablespoons evaporated milk 4 teaspoons sugar 2 teaspoons nutmeg STEAMED APPLESAUCE PUDDING 3 cups flour 1 cu p applesauce Y4 cup sugar " " ~ l'/2 teaspoons baking powder 1 teaspoon salt '/i teaspoon soda I teaspoon cinnamon teaspoon ginger 2 eggs, beaten 'A cup light corn syrup 'A cup water 3 /4 cup seedless raisins '/2 cup suet '/2 cup chopped dried apricots '/? cup chopped California walnuts Sift together flour, sugar, baking powder, salt, soda, cinnamon and ginger. Mix eggs, applesauce, corn syrup, and water. Add to flour mixture and mix thoroughly. Stir in raisins, suet, apricots and walnuts. Pour into greased 1 Vz quart mold. Cover with double layer of waxed paper tied securely over top of mold. Steam. To steam pudding, put 2 quarts of water into a large covered pan with a rack in the bottom. Place covered mold with pudding on rack and cover pan. Use high heat under pan until steam escapes, and then reduce to low. Steaming should be steady but gentle. Steam 2 hours. Unmold. Serve in slices with lemon or apricot sauce or whipped cream. Makes 1 pudding. '/2 cup warm water 1 teaspoon sugar 'A teaspoon ginger 2 packages dry yeast 1 cup warm apple juice '/2 cup honey 2 cups flour ¥2 cup dried skim milk 4 tablespoons soft shortening l'/2 teaspoons salt (To prepare the dried apples, cover 1 pound with hot water and let stand overnight. Drain off juice and if there should not be enough, add water to make 1 cup. Cut out any hard places in the apple slices and cut into small bits. This is done easily with a pair of shears. Do not sweeten.) Combine the first 4 ingredients and let stand in a warm place until bubbling nicely. In a large bowl stir together 1 cup apple juice, '/2 cup honey, 2 cups flour, and V* cup skim milk. Add the yeast mixture and beat well. Add 4 tablespoons soft shortening, l'/2 teaspoons salt, 2 cups chopped apples, 3 cups flour, and '/2 package currants. Stir the fruit into the flour until well dusted before mixing down into the sponge. Stir until the dough clears the bowl. Spread 1 cup flour on the pastry board, turn out dough and knead well. This will make quite a stiff dough but additional moisture will be released from the fruit during the baking period. Return to the bowl, grease top of dough, cover and let rise until double in bulk. This will take about 1V5 hours. Turn out, knead well and divide dough into 4 equal portions. Form into loaves, place in greased pans, brush tops with margarine and let rise until light. Again, this will take about twice as long as for straight dough. When ready for oven, brush tops with evaporated milk, sprinkle with sugar and nutmeg, well mixed together. Bake in oven preheated to 350° F. for the first 15 minutes, reduce heat to 325° and continue baking for 40 minutes. Remove from oven and allow loaves to cool for a few minutes with pans turned on their sides, before removing from pans. FALL DELIGHT 'A cup margarine ft teaspoon cinnamon 1 cup sugar 1 cup flour 1 e £S 1 teaspoon soda '/t teaspoon salt 2 cups chopped tart '/2 teaspoon nutmeg apples Combine margarine, sugar and egg, beat until smooth, add sifted ingredients. Mix in the apples. Pour in greased pan (8x8). Bake at 350°F., about 40-45 minutes. Serve warm with the following sauce: '/2 cup margarine Vi cup cream or '/i cup sugar evaporated milk '/2 cup brown sugar Mix in top of double boiler and heat until well blended. FROSTY APPLE BITES 2 cups flour '/2 teaspoon soda '/i teaspoon salt '/4 teaspoon nutmeg '/4 cup margarine 1 cup firmly packed brown sugar 1 unbeaten egg 1 teaspoon vanilla '/> cup evaporated milk I cup California walnuts, chopped 1 cup pared, chopped apples '/} cup semi-sweet chocolate morsels Sift flour with soda, salt and nutmeg. Cream margarine. Gradually add brown sugar, creaming well. Blend in egg and vanilla; beat well. Add the dry ingredients alternately with milk, beginning and ending with dry ingredients, blending well after each addition. Stir in walnuts, apples and chocolate pieces. Drop by teaspoonfuls onto lightly greased cookie sheets. Bake at 375° for 12-15.minutes. Frost with Cinnamon Glaze while warm. Makes about 4!/4 dozen cookies. Cinnamon Glaze 2 cups sifted powdered 1 teaspoon cinnamon >'«£<"• 2-3 tablespoons 3 tablespoons melted evaporated milk margarine Combine powdered sugar with margarine and cinnamon. Add evaporated milk until of spreading consistency. YOU'LL FIND QUALITY IN OUR CORNER PREMIUM Saltine Crackers from Nabisco. We make 'em crisp. And we wrap 'em to stay that way. In a recloseable Stack Pack. Look for them now in the new box with an "EASY-LOCK" top. Get the great taste of crispness with PREMIUM Saltine Crackers. _„ ,„,,_ ,-^-j- . ^-^- . ^FWT- ,.-"T"^'» J !,_i ; •"JHH^.k • .y_,i J>M» *UMi»»qi!U*m-*, !^A L!ON E_C RAOI11R S ©NABISCO 1967

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