Northwest Arkansas Times from Fayetteville, Arkansas on April 25, 1969 · Page 49
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Northwest Arkansas Times from Fayetteville, Arkansas · Page 49

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Fayetteville, Arkansas
Issue Date:
Friday, April 25, 1969
Page:
Page 49
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NOKTHWEfiT ARKANSAS TIMES. FcjMttevMe, Arfc, fWkr. A|«B O. UH-3T DKSERTS MINT TOLL HOUSE MAKBLC SQUARES Janyth LcmoB Route 6 FayettevUle, Ark. Vt cup soft butter or shortening 6 tbsps. granulated sugar · tbsps. firmly packed brown sugar % tsp. vanilla '/4 tsp. water 1 egg 1 cup plus 2 tsbps. flour (sifted) U tsp. baking soda H tsp. salt '/4 cup chopped nuts C m. pkg (1 cup) Nestle's Semi-Sweet Hint flavored chocolate morsels Combine butter, granulated sugar, brown sugar, vanilla. and water and beat until creamy. Beat in 1 egg. Sift together and blend in flour, baking soda and salt. Stir in pecans. Spread in greased 13x9x2 inch pan. Sprinkle 6 oz. pkg. Kestlc's Semi - Sweet Mint Flavored Chocolate Morsels over top of dough. Place in 375 degree F. oven 1 minute. Remove from oven and run knife through dough to marbi- lize. Return to oven. Bake at 375 degree F. for 12 to 14 minutes. Cool and cut into 2 inch squares. Makes 2 d o z e r squares. DEVIL'S FOOD CAKE Diana Sue Walker Route 5 Huntsville. Ark. !z cup butter or shortening ]'.4 cups sugar 3 eggs, separated 4 tblsp. cocoa l',2 tsp. soda 1 cup milk 2 cups flour, sifted '.4 tsp. salt 1 tblsp. vinegar Cream shortening thoroughly. Add sugar and cream mixture. Add egg yolks and cocoa. Boat. Dissolve soda in milk. Sift flour and salt together. Alternately add flour and milk to batter. Beat egg whites until stiff; fold into batter. Stir in vinegar last. Pour into two I- inch greased cake pans. Bake in moderate (350) oven 30 minutes. Frost with your favorite icing. SOUR CREAM COOKIES Judy Treat 1336 Hendrix Street FayettevUle. Ark. 2 cups sugar "3 cup shortening 1 cup sour cream 2 eggs 2 tsp. vanilla 'A tsp. nutmeg !i tsp. salt 1 tsp. soda Vi tsp. baking powder 4 cups flour C r e a m together shortening and sugar. Beat together sour cream, eggs and vanilla. Sift nutmeg, salt, soda, baking powder and flour and add to creamed mixture alternately with the sour cream, eggs and vanilla. Bake at 375 degrees for 12-15 minutes. STRAWBERRY MERINGUE Mrs. V. W. Danforth Route 1 Box 149 Lincoln, Ark. 3 egg whites 1 cup sugar 1 tablespoon vinegar 1 teaspoon vanilla 2 pints sweetened strawberries 1 pint whipped cream Beat egg whites stiff, add sugar, vinegar and vanilla and beat again. Meringue should be very stiff. B a k e one hour in slow oven or until crust is firm. Remove thin crust off top ol meringue when cool. Pour sweetened strawberries on me- ingue, cover with whipped cream. Replace crust in small pieces over top of crust. Chill 1 hour, cut and serve. EAST END BARS Mrs. W M McCullister c-o Holders Suburban Park Rt. 2 Fayetteville Ark. 72701 % cup butter 5 tbsp. cocoa 1 egg 1 cup chopped coconut !i cup nuts, chopped 1 A cup sugar 1 tsp. vanilla 2 cups rolled graham crackers (25) Place butter in top of double boiler. Add s u g a r , cocoa, vanilla and egg. Stir until butter has melted and mixture resembles custard. Combine crackers, coconut and nuts. Blend well, add to custard mixture. Pack evenly in 9 inch square pan. C h i l l . Spread with the following. SfftM Iciae ] ,4 cup butter 3 tbsp. milk 2 tbsp. vanilla pudding 2 c u p s sifted powdered sugar Cream butter, add milk, that the vanilla pudding has been added to. Blend with powdered sugar. Spread over chocolate mixture base. Let stand in refrigerator 15 minutes or more to harden. Melt * package chocolate chips and 1 tblsp. butter. Spread ·ver custard and icing. Cool and cut into bars. What put the smile on Mother's face? Her New Baldwin Of course she's pleased. Baldwin Orga- ·onic home organ has exceptional tone, lasting durability and exclusive features that make it easy and rewarding to play. She'll enjoy relaxing with it hour after hour the rest of her life. And it's a joy for the rest of the family, too. They'll leant to fast. Sec our handsome styles now. Easy terms. RISLER MUSIC CO. HEAVENLY HASH Marean R. Gabon Route 2 West Fork, Ark. 4 tablespoons confectioners sugar 4 egg yolks 4 tablespoons cold water 1 small package Nestle semi-sweet morsels 4 egg whites, beaten stiff 1 carton whipping cream whipped 1 angel food cake Put cold water and chocolate chips in a pan and melt over a very low heat. Put sugar and egg yolks in another pan and cook over a very low heat till lemon color. Break angel food cake into small pieces in large bowl for mixing later. A d d melted chocolate to egg y o l k mixture mixing well. Add this mixture, whipped cream, beat en egg whites to the angel food cake and gently fold through the cake. Refrigerate o v e r night. HONEY DEW PIE Katy Hill Rt. 2, Box 171 Prairie Grove, Ark. 2 cups pancake syrup 1 cup sugar 5 eggs 1 teaspoon nutmeg ',i cup butter 1 cup nut meats (pecans) Melt butter, mix sugar and nutmeg. Mix with butter. Beat egg yolks and add to sugar. Add syrup. Beat egg whites stiff, not dry. Mix with sugar mixture. Add nuts. Bake in unbaked pie shell slow for 1 hour at 300 degrees. CHOCOLATE FUDGE P» Katie Snodgrau Rt. 6 FayettevUle. Ark. IVi cups sugar 3 tbsp. maple syrup 'A teaspoon salt 1 teaspoon vanilla V Ib. butter or oleo S iquarei baking chocolate' Kelt butter and chocolate in lauce pan. Set aside to cool. Creun effl, sugar, synip salt, vanilla. Add butter a n d chocolate, bake in unbaked pie shell, 25 min., at 350 degrees, center will be soft but will set when cool. You've Never Had It So Good Highway 71 at Locust Chicken Hut Northwest Arkansas' Largest Collection of QUALITY CLOTHING FOK MEN BUR'S STOR£ la VLVn HILLS THE GRAPE ENSEMBLE Cast-iron Lawn Furniture ·eautrful occasional chair, 4- PaHenger Settee, Coffee Table ond Arm Chair. Finished with 2 coats baked enamel, nnf proof bolts. 3-Possenger SETTEE Us* ft imide and out for a smart new Accent to Today's living. $7Q88 Only m* f AT YOUR STERLING Evelyn Hills STORE Foycttcvillc 50* Garrfiorr Avefiw Fort Sflitftif Ark*

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