mWTHWEST ARKANSAS TIMES, rayeMerffe. Aft.. Frttv, Aft! Â». IMf-M DESSERTS BBSAME CHIFFON CAKE Mn. Floyd Pitts JÂ« San* rayettevffle. Ark. Â£ fc. sesame seed meÂ»l i I CMS separated ' I level tablespoons wholegraia pastry Hour .*' tap. MM 1 tsp. vanilla flavoring 1 top. cream of tartar 1 cup brown sugar or raw sugar Set the oven at 375 degree and line a large tube pan with wax paper on the bottom only, greasing the .paper but not the sides of the pan. Put the S egg yolks and sugar in a large miring bowl and beat Â«t moderate speed for 10 minutes, or until mixture is light colored and thick. This is very Important. Then add vanilla and beat another minute. Sift the flour, salt and cream W tartar together until light, then add sesame meal. Wash beaters and cool, then beat egg whites until they hold a point. Now sprinkle the flour-meal misturc over the yolk and sugar mixture. Put the whites on top and fold them into the yolk mixture with a big rubber (patulf until perfectly blended. Pour batter in pan and bake about an hour or until done. Invert and cool before removing from tin. CREKBT ANGEL ROLL Mrs. Watty Brt Star Route S Elkins, Ark. 1 pkg. angel food cake mix n step type) 1 tan pie cherries (1 Ib. 4 *.) \ cup sugar 3 tablespoons cornjtarch 2 tablespoons butter 14 teaspoon red food coloring * drops almond extract Prepare cake according t package directions. Turn one- half into greased and floured IS'A" x 10',4" x 1" pan. Bake at 375 degree for 12 minutes, fxwsen sides, turn out on towel sprinkled with s i f t e d confectioners sugar. While hot, roll cake and towel together. Meanwhile: Drain cherries, reserving K cup of juice. In s m a l l lio'iv!, combine sugar, cornstarch, and a dash of salt. In a saucepan heat juice to boiling, gradually stir in sugar mixture. Cook and stir until thickened and clear. Stir in butter, coloring, and extract. Add cherries- cool- unroll cake an s p r e a d with filling. Roll up placing seam down. Very good with whipped cream. Turn remaining cake batter into a loaf pan and bake. BIBLE CAKE Mrs. Claud Cooper P. O. Box J58 Cravette, Ark. I cups Jeremiah-chapter (verse tt 4tt cups 1. Kings-Chapter 4 vene-22 1 cup Judges-Chapter S- verse-25 1 cups I Samuel-Chapter 3t- versell 1 cups-Nahum-Chapter J- vene-12 1 cups Numbers-Chapter 17- vene-t I teaspooni 1 Samuel- Chapter 14-verse -25 t beat weU-Jenniah- Chapter-17-verse-ll % cup Judges-Chapter 4- verseH 3 teaspoons Amos-Chapter 4 verse 5 season to taste with 2- Chronicles Chapter S- verse-9 Mix well bake 1 hour in loaf HAWIIAN FRUIT PIE Wilma Hemingway 1231 Turner Fayetteville. Ark. 1 cup crushed pineapple 2 tablespoons cornstarch 1V4 cups sugar Cook until clear. Add: Â· 1 cup drained pie cherries W cup nuts 1 pkg. orange Jell* Cool then add sliced bananas. Pour into graham cracker shell and top with Dream Whip or whipped cream. KUMQUAT MAI Mrs. David W. Friizell MÂ» Eagle Fayetteville, Ark. 1 pie pastry 3 eggs 1 egg yolk 1 cup sugar rind and juice of 1 orange 1 tsp. lemon juice salt % cup butter I kumquats 'A cup orange marmalade Line t" pie plate with pastry. Bake in hot oven (450 degrees) for 12-15 minutes, or until golden .brown. Let pastry shell cool. In the top of a double boiler, mix: 3 eggs, 1 egg yolk. 1 cup Â·sugar, grated rind and juice of irange, 1 tsp. lemon juice, a pinch of salt and '/4 cup butter. Cook mixture over gently, boiling water, stirring frequently, for 25-30 minutes, or until it is as thick mayonnaise. Let the curd cool. Slice S fresh kumquats thinly. Melt '/4 cup marmalade with 1 tbsp. water; strain through sieve and set aside. Shortly before serving, pour the curd into pastry shell; arrange kumquat slices over filling and brush surface with the marmalade glaze. STRAWBERRY CREAM CHEESE PIF Annie L. Howard Route C Huntsville. Ark. 1 graham cracker crust 9 inches 1 t or. package cream cheese IS oz. condensed milk 'A cup lemon juice 1 teaspoon vanilla 2 cups fresh or frozen strawberrys Soften cream cheese to room temperature, whip until fluffy. Gradually add milk and beat until blended. Add lemon juice and vanilla and blend well. Pour kite crust, chill a i d garnish with strawberrys. PITA IE! TASTE II YOUR FAMILY'S BREAD BASKET! French 0rÂ«*J We haven't Always been here - - - but neither has penicillin, tranquillizers or Panty Hose! Jim Arkins Ztoeljm fiilte pBrmacg PH. 443-3486 1400 N. COLLEGE rAYETTEVlLLE, ARK. 727O1 SORGHUM COOKIES Mrs. Ruth Ellis R.F.D 1 Huntsville. Ark. 1 cup sugar VA cups sorghum 1 cup hot water 1 cup melted shortening 5 teaspoons soda 2 teaspoons baking powder 1 teaspoon salt 1 teaspoon cinnamon 1 teaspoon ginger 7 cups flour Dissolve sugar and molasses in hot water. Stir in melted shortening, mixing well. Sift latt, tod* baking powder, flour and spices together. Add to molasses mixture l',4 cups *t a time. Mix well after each addition. Chill dough 36 min. Form in to balls roll in granulated sugar. Flatten with hand or a glass. Bake at 350 degree for about Ruth's TeacaiigAB Phases OfCisauliligy F*r Farther laMrmatita DIAL 443-3M1 Mm! Mm! Mm! Mm! Mm! All These Wonderful Recipes Making You Hungry! O Â·UWN HOWAMB Â·""Â·" My 71 South REMEMBER-THE ULTIMATE IN DINING PLEASURE IS AT ... HEINIE'S STEAK HOUSE SMMNGOALE HMNM 751-71*0 IPorLSHURP/ ...GET WITH OUR* DRY CLEANING Newest Most Modern Dry Cleaners In Arkansas Free Minor Repairs Expert* Tailoring Complete Storage Facilities Never Extra Charge For One-Hour Service ONE HOUR CLEANERS tun Ctius** fÂ»Â»Â«iiMiiiÂ«Â«*ifcÂ« ?hone 443-4162 Open 7 a.m. to 8 p.m. Men. -Fri. Sat. 7 a.m. to A p.m.
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