Northwest Arkansas Times from Fayetteville, Arkansas on April 25, 1969 · Page 50
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Northwest Arkansas Times from Fayetteville, Arkansas · Page 50

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Fayetteville, Arkansas
Issue Date:
Friday, April 25, 1969
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Page 50
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·; £ » » * r · r- ' i - - · - . « . · M-NOBTHWECT ARKANSAS TIMES, r«yettevBI«. Art.. rrifcy. A»rB ». 1«* DESSERTS ITALIAN CREAM CA*E , ] Donna Lewis Rt. 7 ' Fayetteville, Arkansas .. 1 (1 Ib. 3 oz.) pkg. lemon chiffon cake mix Chocolate - S p i c e and Lemon-Fruit F i l l i n g (recipe follows list ingredients) U. c. heavy cream 4 tblsp. confectioners sugar Prepare cake mix according to package directions. Bake in 10" tube pan. Cool cake completely in pan. Slice in 5 layers. Fillings: Chocolate-Spice a n d lemon-Fruit 1 (4 oz.1 pkg. chocolate pudding and pie filling mix 1 (.1'i 07.) pkg. vanilla pudding and pie filling mil 3 c. milk 1 ; tsp. cinnamon--ground "" tsp. lemon juice 1 tblsp. grated lemon peel 1 c. heavy cream 2 tblsp. slivered almonds, toasted '·· c. drained pineapple tidbits . '.i c. drained and quartered maraschino cherries Prepare chocolate pudding mix according to package directions, but use IVs c. milk: tidd V. tsp. cinnamon. Cover surface with waxed paper. Cool to room temperature. Stir in lemon juice and peel. Whip heavy cream. Fold half df whipped cream into chocolate pudding along with almonds Fold remaining half of whipned cream into vanilla pudding along with pineapple and maraschino cherries. Chill both "Hinas 15 minutes. Fill layers of cake alternately with the two fillings. Whip 1'.4 c. heavy cream with 4 tblsp. of sifted confectioners s u g a r. Frost top and sides of filled cake Chill several hours. Cut with Riiwtoothed knife. Makes 15 servings. OKAMiE SLICE CAKE Wilma Tunetill Rt. 'i Box 202 SprinRdalc. Ark. Sift together and set aside 3' 2 cups sifted flour 1 ·* teaspoon salt Combine and set aside 1 Ib. orange slice candy cut 1 pkg. (8 oz.) pitted dates chopped 2 cups chopped walnuts 1 can (X'loz ) flaked cocoanut add '.;· cup flour mixture, mixing well Work with a siwon until light. 1 cup butter or oleo Gradually add while beating 2 cups sugar, beat well, add 4 eggs one at a time, beat well Combine 1 tsp. soda '. · cup buttermilk Add alternately with flour mixture. Blend well. Turn in 10-in. tube pan. bake 300 degree F. for 1 hour. Remove from oven when done. Combine: 1 cup orange juice 2 cups powdered sugar Mix well. Pour over hot cake. Cool, then let stand in refrigerator overnight before removing from pan. PEACH DESSERT Mrs. Bess Mathis 426 E. Lafayette Kayetteville, Ark. 1 can peach pie mix »i stick butter I 9 a?,, yellow cake mix Crease baking dish with small amount of butter, p o u r pit- mix in dish. Cover with cake mix Molt butter. Cover top of cake with the butter. Cook in 350 degree oven until l i g h t brown. Serve before cold. RAISIN MOCHA MERINGUE PIE Pauline Ball r Route 6 . . ! Huntsville. Ark. 1'i cups California seedless raisins 11 tbsps. instant coffee 1 pkg. (« Or..) semi-sweet chocolate pieces i. pt whipping cream (1 cup water) meringue shell Simmer raisins, water and instant cofce 5 min. Cover and let stand until cold. Drain. Melt chocolate over warm w a t e r . Whip cream until barely stiff. Fold warm chocolate i n t o cream slowly. Fold {" raisins turn into meringue shell. Chin thoroughly. Makes one 9 inch P1P Merragoe Shell 4 eggs whites i,l teaspoon of cream of tartar "i teaspoon salt 1 cup sugar Beat first three ingredients and then gradually beat in 1 cup sugar, adding a tablespoon at a time. Continue beating i,r.til very stiff and shiny. Blend in 1 teaspoon vanilla. Spread m bottom and sides of buttered 9 inch pie plate. Bake in very slow oven (275 degrees) about 1 hour. Turn off heat. O p e n oven door and leave shell m oven '.i hour. Cool thoroughly before filling. Ruth Teaching All Phases Of CmntetotoKr For Further Information ,,. ..... DJAL .*«:»«* SOUR CREAM CHOCOLATE CAKE Mrs. Hazel Wilson , Route 7 Fayetteville. Ark Combine and cool: 3 oz. baking chocolate 1 cup hot water Creamy until fluffy: 3 eggs *4 cup shortening 2 ' 2 cups flour 1 tsp. vanilla 2 cups sugar ',:· tsp. salt 1 cup sour cream or evaporated milk (soured) 1'i tenspoons baking soda : mixed with water- chocolate mixture Combine all ingredients and, beat for 2 minutes. Bake in 350 I"gree oven 30 to 35 minutes in 3-eifiht inch lavers. (Bake in Creased a n d floured pans). Coo' and frost with desired frosting. (Nuts allowed if "esired). CREAM PUMPKIN PIE Mrs. W. A. WhiUock , Rt 2 . ... Springdale. Ark. ,', cup sugar ' · ' . 2'/2 tsp. pumpkin pie spice a little vanilla Va tsp. salt 2 cups rich milk 1 cup sieved pumpkin 2 or 3 eggs, separated 1 tbsp. butter li cup sugar for meringue 1 baked pie shell 2 tbsp. cornstarch Mil sugar, cornstarch and salt together in' sauce pan. Stir in milk, pumpkin a n d slightly beaten egg yolks. Cook over low heat, stirring constantly until mixture thickens. Remove from heat and stir in butter. Pour into pie shell. Beat egg whites until they stand in peaks. Brown. STAR COOKIES Mrs. Terry Robinson Rt. 2. Box GR West Fork. Ark. 3 cups flour 2 tsp. baking powder V' cup shortening Vi cup butter or margarine l\', cups sugar ',3 tsp. salt 1 tsp. vanilla 1 egg 1 tbsp. milk Cream shortening and butter with sugar, until light and fluffy. Add milk, egg and vanilla. Beat thoroughly. A d d flour, baking powder and salt. Mix well. Roll V» inch thick. Bake on ungreased cookie sheet in oven (375 degrees) 8 to 10 minutes. Makes about 7 dozen. PRUNE CAKE Bertha Hixson 1549 Markham Rd. Fayetteville. Ark. Z',4 cups sifted cake flour (or all purpose) ·ft tsp. double-acting baking powder 1 tsp. soda V, tsp. salt 1 tsp. cloves 1 tsp. allspice 1 tsp. cinnamon /j cup butter or other shortening 1'A cups sugar 2 eggs, well-beaten 1 cup cooked prunes, seeded and coarsely cut 1 cup sour milk or buttermilk Cream butter and sugar. Add eggs and prunes. Sift together dry ingredients and add alternately with milk, beating well after each addition. Bake in 2 greased 8 or 9 inch layer pans at 375 degrees for 25 to 30 minutes. Spread whipped cream DESSERT SALAD Mrs. Rex Smith West Fork. Ark. 1 cup wilderness cherry pie filling , , 1 number 2 can crushed pineapple U cup sugar *a cup flour 1 pkg. orange Jello 4 mashed bananas 1 cup nuts - pecans Combine in s a u c e pan: Cherries, pineapple, flour, sug- ir Conk till thickens and clear. \dd Jcllo (dry) -- cool -- add bananas and nuts. Spread on graham cracker crust. Top with whipped cream or Dream Whip. Chill 24 hrs. , WHY SWEAT IT? WE FIX SUNDAY DINNER Seven Days A Week COLONEL SANDERS' RECIPE fcNtoky Fid BURGER BROIL or butter-orange frosting between cooled layers and on top of cake. · POUND CAKE Mrs. Harry F. Butt, Sr. 700 Henryetta St. Springdale. Ark. 1 cup shortening 1 teaspoon lime juice U teaspoon orange rind 2 cups white sugar (gran.) Cream and beat well above ingredients. S whole eggs 214 cups unsifted regular flour pinch of salt 1 teaspoon cinnamon 14 teaspoon nutmeg Add the eggs to the creamed mixture, one at a time, beating well after each addition. Sift the flour with the remainder of the dry ingredients 4 times. Add gradually to the first mixture. Spoon into a tube pan which hat been lined with wax paper. Bake in tube pan 325 degrees for Hi hours. MILE HIGH STRAWBERRY PIE Mrs. James Vanderpool R. R. 1 Fayetteville, Ark. I'/i, cups sweetened strawberries 1 cup sugar 2 egg whites 1 tablespoon .lemon juice 1V4 teaspoon salt '.1 cup wliipping cream 1 teaspoon vanilla 1-10 inch baked pie shell Place defrosted strawberries, sugar, egg whites, .lemon juice, and salt in large mixing bowl. Beat with mixer at medium speed for fifteen minutes or until stiff. Whip cream, a d d vanilla, and fold into b e r r y mixture. Pile lightly, into pie shell. Freeze over night or for several hours. VANILLA-WAFER CAKE Mrs. Wesley Shannon 213 Colt Rd. Lincoln. Ark. 2 cube oleo 2 cups sugar cream oleo and sugar together add 6 eggs--1 at a time beating well after each one 2 cups coconut (flake) 2 cups oceans 1 Ib. vanilla wafers crushed (16 oz.) Vi cup milk (add alternately with wafers') Bake in angel food or bundt pan (GREASF, ONLY) don't flour. Bake at 300 degree - l'/4 hours. For that family picnic coming up, stop 611 N. College -- Fayetteville i i ILSONS\ , Sewing uWtttliwest uhfcansas Since (915 g I DOWNTOWN EMMA AVENUE | | SPRINOOAIE, AUK. "«"« 751-9291 I KBLflt "OU CAWTOi II" Solid Hard Rock Maple - Open Stock - ; , v :| r ·«:.! ! ! ·'·=·' - · · · . . · · $ ; ; ; ; · -. M r -.. I KELLER offers ogelei* elegance for any dining room. This genuine Solid Hard Rock Maple group U at home alike In the city or in suburbs . . in apartment* or homos. So eon- venient for two lo four -- ea*ily extendable for many more. iom« furnishing* w.*ni«wn7hei MWtnWW 71 NOItlH · ITMNMAU, A»K.« 514 N. College Phone 442-5481

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