Northwest Arkansas Times from Fayetteville, Arkansas on April 25, 1969 · Page 48
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Northwest Arkansas Times from Fayetteville, Arkansas · Page 48

Fayetteville, Arkansas
Issue Date:
Friday, April 25, 1969
Page 48
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DESSERTS CHERBY ALASKA Barbara Jo (Mrs. Delton L. Cliesser 682 Storer St. Fayptteville. Ait. 1 1* inch angel food cake 1 2»-oz. can frown cherries, thawed in the refrigerator 6 hrs. and drained « min. OR 1 1« oz. bag of frozen cherries, neither thawed nor drained 1 pt. vanilla ice cream 1 pkg. whipped topping OR 1 cup whipping cream and 4 tbsp. powdered sugar Slice entire top from c a k e about '* inch from the top; lay aside. Cut down into cake ,i inch from outer edge and \i inch from middle hole. Remove center with a spoon, leaving a Vi inch base at the bottom of the cake. Into ice cream, blend cher ries. · Place in refrigerator tray and freeze again until firm but nut hard (about 1 hour). Kill cavity of cake with cherry ire cream. Replace top of cake. Prepare whipped topping as directed on package OR whip the cream, adding sugar slowly Spread topping over top and sides of cake. Return cake to the freezing compartment until ready to For "extra party touch" save x few cherries to place around the base of the cake. Add a few green mint leaves. BLUEBERRY TORTE Mrs. Benny Thomason 2111 Lav-erne Ave. i'jyctteville. Ark. 2 cups flour 1 j cup brown sugar 1 cup chopped pecans 1 cup oleo Mix like pie crust and put into a 9xl3-inch pan. Bake at 400 degrees for 15 minutes. Be careful not to over cook. I f . cool. Filling fi 02. cream cheese 1 cup plain sugar 1 Ibsp. vanilla 2 pkgs. Dream Whip Mis- cream cheese, sugar and v a n i l l a together. Beat D r e a m W h i n us directions on package. Add to cheese mixture, mix well Then pour over pie crust. Then pour 1 can blueberry pie mixture over all of this for top ping. Let cool. Can be made at short notice and put into free/ins unit oC refrigerator for about 45 minutes. APPLE SAUCE CAKE Su/.y Ferguson Route 5 Siloam Springs. Ark. ',· cup shortening 1 cup sugar '.'; cup brown sugar 2 eggs 1 can apple sauce 2 cups flour V: teaspoon nutmeg 2 teaspoons cinnamon 2 teaspoons soda '.i teaspoon salt 1 cup raisins ' . cup black wlanuts Crciim together shortening and sugar. Add brown sugar, effis and apple sauce. Sift to- setlver dry ingredients. Add to previously mixed ingredients. Stir in raisins and nuts. Bake at :i.")0 degrees in greased and floured 9x13 inch cake pan .,a minutes. Serve warm with ice cream or cool and top with confectioners sugar glaze. FINK PINEAPPLB- PEPPERJIINT PIE Mn. Archie Begley 21 Kortti West Avenue Fayettevffle. Aik. 1U cops chocolate wafer cookie crumbs 14 cup sugar * cup melted butter or margarine 1 eggs, separated Vt cup sugar, separated Vi Up. salt 2Vi cups crushed (Hawaiian pineapple with syrup, No. 2 or 1 lb., Vk oz. can) 1 tbsp. unflavored gelatin !4 cup crushed peppermint stick candy 2-3 drops red food colonng V4 cup heavy cream, whipped Mix together the c o o k i e crumbs, sugar and butter. Press into a 9 or U inch pie plate. Bake in a pre-heated 350 degree oven for 10 minutes. Cool thor- ""leaV egg yolks slightly in a saucepan. Stir in ',4 cup of sugar and the salt. Add pineapple, gelatin and candy. Cook a n d stir over low heat until gelatin dissolves and candy melts. Tint with red food coloring. C h i l l until partly set. Beat egg whites until soft peaks form. Gradually add remaining U cup sugar and beat SXil stiff. Fold into gelatin mixture. Fold in whipped cream. Chill until mixture mounds slightly when spooned. Turn into pie shell Chill until set. Garnish with whipped cream and crushed peppermint- stick candy. PEANUT COOKIES Mrs. Norman Doege «2I Wood Ave. Fayetteville, Ark. 14 cup shortening Vi cup granulated sugar % cup brown sugar 1 «** 1 teaspoon vanilla 1 cup and 2 tablespoons sifted regular flour Vi teaspoon salt Vi teaspoon soda 1 cup roasted Spanish peanuts Combine sugars and shorten- in* -- cream well. Beat in egg and vanilla until creamy. Add combined dry ingredients; mix well. Stir in peanuts. Drop by teaspoonfuls o n t o ungreased cookie sheet. Bake at 375 degrees for about 10-12 minutes. FOOLPROOF PIE CRUS' Faye Ella Butt JJS Holly Street Fayetteville. Ark. 4 cups all-purpose flour l*,i cups vegetable shortening 1 tablespoon sugar 2 teaspoons salt 1 tablespoon vinegar 1 egg '/· cup water W i t h a fork, mix together first 4 ingredients. In a separate dish b e a t remaining ingredients Combine the two mix lures, stirring with a fork until all ingredients are moistened. Then with hands mold dough in a ball. Chill at least 15 minutes before rolling it i n t o desired shape. D o u g h can be left in the refrigerator up to 3 days. Or it can be frozen until ready to use. Makes two 9" doublecrust pies and one 9' shell NOTE: Dough will remain soft in the regrigerator and can be taken out and rolled at once. MINCE PECAN CA*E Mrs. S. R. Younts Route 1 Rogers. Ark. Z',4 cups sifted enriched flour 2 tsp. double acting baking powder 1 tsp. soda 1 tsp. salt Sift together sit aside. Cream /2 cut? shortening. Add gradually 1V4 cup sugar, cream well. Blend in 3 eggs. O n e at a time. Beat one minute. Combine 1 cup milk 1 tsp. vanilla. Add alternately w i t h dry ingredients, then to the creamed mixture. Blend in '/z cup pecans, 1V4 cup prepared mincemeat. Bake at 350. Makes 3 nine inch layers or 1 loaf cake IS by 11 z 2 inches. Caramel Iciag Vi cup butter 1 cup firmly packed brown sugar Vi tsp. salt Cook over low heat for 2 minutes, stirring constantly. Add U cup milk, continue ta stir until mixture comes to a boil. Remove from heat. If too thick add a small amount of milk. Blend in 2U cups sifted Confectioners sugar blend till smooth. Ice cake at once. «·». m» __ HEAVENLY CAKE Mrs. Howard Yates 343 Angus Drive Prairie Grove, Ark. 1 stick margarine (creamed) 1V4 cup sugar 1 egg (unbeaten) 1 tablespoon cocoa 'A teaspoon salt 1 cup buttermilk 1 teaspoon soda 1V4 cup flour 1 teaspoon vanilla Cream margarine and sugar. Add egfi. StJr **"·«*·* buttermilk, dry ingredients i tanila. Bake to Mw · 1 at 350 degrees for, M 1 cup sugar heaping cup chopped 1 teaspoon TasBta 1 SSs · H can coconut __ Combine *X*'\- t %£i * * and milk. Co* · nuts, c o c o n u t ju* ranDta. Spread between layert MM ·» top. Add Zest To Your Meals! ***** ***** QUMI1T OOUJHO mrvs STOW: /* Vtvn HIUS IttttHII .IMMHI IIIIIIIU WW tmillll "nmtti What Does It Take To Be A Pharmacist? IIMHIII IWHII IMHHH ;» MIMIIt ,'A'ffl « VW.'. IMIIIHI Produced and Processed Dail) in Northwest Arkansas The pharmacists at FAYETTEVIUE DRUG will tell you that it take* a wide variety of factors, with the «»o«t important of these being · Education · Dependability · Service · Accuracy · Training · Skill · Experience · Promptness · Dedication At FAYETTEVHU DRUG, the maintenance of these marks of excellence is an ·veryday job that is "·»·'**- sn lighrty. »y combining *··**»· factors, with the constant striving for over-all perfection, H is "·*·;"** that the pharmacists of FAYETTEVIUE DRUG have become known in the FayetteviHe area as "Prescription Specialists". Since responsible service costs no more why not think about the advantages o* taking your next pre- uription to the experts at FAYETTE- VILIE DRUG. You Can Also Find A Wide Array Of Crutches, Wheel Chairs. Walkers, etc. For Sale or Rent. Pick-Up and Delivery On All Prescriptions. CHARLES CLINEHENS

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