The Algona Upper Des Moines from Algona, Iowa on January 16, 1962 · Page 24
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The Algona Upper Des Moines from Algona, Iowa · Page 24

Algona, Iowa
Issue Date:
Tuesday, January 16, 1962
Page 24
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—•-•--• TO BRAG ABOUT PEACH COFFEE CAKE 3 tablespoons soft butter 2 tablespoons brown sugar maraschino cherries sliced peaches to cup milk % cup sugar 1M teaspoons salt Vt cup shortening to cup warm (not hot) water 2 packages or cakes yeast, active dry or compressed 2 eggs, beaten I teaspoon vanilla 4 cups flour Melt butter in a deep 9-inch mold or cake ran. Sprinkle brown sugar in the bottom of the pan, then arrange the fruit attractively. Scald 5" ^. , m su 8 ar » sal* and shortening. Cool to lukewarm. Measure water into a large mixing bowl (warm, not hot, water for active dry yeast, lukewarm for compressed yeast). apnnlde or crumble in yeast. Add lukewarm milk mixture. Add beaten eggs, vanilla extract and flour. Stir until weO blended, about 1 minute. Carefully turn batter into the prepared cake pan. Cover; let rise in a w ann place free from draft 1 hour and 15 minutes until doubled in bulk. u ?t 375 " F - (moderate oven) about 45 minutes. BUTTERSCOTCH PECAN ROLLS 2 teaspoons sugar ** cup lukewarm water 2 packages dry yeast I cup milk J% teaspoons salt n cup sugar «4 cups flour *A cup shortening, melted and cooled to lukewarm FILLING AND' GLAZE J% cups light brown sugar *A cup softened butter 1*3 cups pecans Dissolve 2 teaspoons sugar in X cup lukewarm water. Add 2 packages dry yeast Let stand 10 minutes. scald milk. Add salt and X cup sugar. Stir well and cool to lukewarm. Stir yeast solution thoroughly and adB to lukewarm milk mixture. Add half the Hour gradually and beat until smooth. Add shortening and eggs, beating weD. after each addition. Gradually add remaining flour and mix thoroughly. Turn out on lightly floured board and knead quickly for 3 minutes. Place in greased bowl; cover and let rise in warm place (85°F.) until double in bulk (about 1 hour). Meanwhile, into each greased muffin well put X teaspoon butter and 1 teaspoon brown sugar. Arrange 3 or 4 pecan halves in each. When dough >s light turn out onto lightly floured board. Cut in half and roll each piece mto a rectangle (about 15"x7"x 1/3"). Brush each with remaining butter, sprinkle with remaining brown sugar. Roll each rectangle jelly roll fashion, sealing edges. Cut into 1-inch slices. Place slices cut side down in prepared muffin wells. Cover and let rise in warm place until double in bulk (about 1 hour). Bake in moderate oven (375'F.) 20 minutes. Let rolls stand in pans 1 minute before turning out. Makes 4 dozen rolls. SUSAN LOWE w, . hen the Egyptians started making bread about the year 2,000 B.C. they used much the same method that we use today. They discovered that when the dough was put out in the sun it would puff to more than double its original size. Today yeast is added" to the dough. And as the action of the yeast goes to work on the natural sugar in the wheat fermentation begins. Of all the contributions the Egyptians gave to civilization, one of the most important was their invention of light, good-tasting bread-a definite improvement over unleavened wheat meal cooked on a hot rock, as had been the custom in many lands. Baking began as a profession as early as 200 B.C. in Greece. Later, when Greece was conquered by the Romans, public ovens were made available in Rome, and, like our own genera! stores, became community.meeting centers. In their baking today women are constantly searching for new ways to cut the work- involved Recently a flour manufacturer came up witfc the idea that sifting can'be eliminated, and many housewives have agreed enthusiastically ..To measure flour under this system you just dip dry measuring cup into flour, level off with straight-edged spatula. Where you used to sift ingredients together just mix them thoroughly. We will be glad to hear how you like the recipes on these pages using the no-sift method and! will send some nice prizes f or the most interesting letters. Just write Susan Lowe, care of this newspaper. *ifc' if they love your Toll House Cookies wait 'til they taste your FUDGE You're sure to wow the whole crowd when they taste this fabulous fudge! The Nestle's chocolate flavor is "the most"! Every bite is absolutely mmm-marshmal- low-y . . . and dreamy, creamy-smooth! Fixes in minutes, can't turn grainy. Why wait? Get the same great Nestle's® Semi- Sweet Morsels that make your terrific Toll House® Cookies-and GO! MARSHMALLOW CREAM FUDGE. BRING to full boil —stir constantly: one 5- to 10-oz. jar marshmallow cream; % c. evaporated milk; % c. butter; m c. sugar; %'tsp. salt BOIL 5 min. over moderate heat, stirring constantly. REMOVE from heat. STIR in "til melted; two 6-oz. or one 12-oz. (2c.) Nestle's Semi-Sweet Chocolate Morsels; 1 tsp. vanilla, Vt c. walnuts, chopped. POUR in greased 8* square pan. CHILL 'til firm. YIELD: appro*. 2% Ibs. NESTLE'S MAKES BEST CHOCOLATE THE VERY

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