Northwest Arkansas Times from Fayetteville, Arkansas on April 25, 1969 · Page 59
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Northwest Arkansas Times from Fayetteville, Arkansas · Page 59

Fayetteville, Arkansas
Issue Date:
Friday, April 25, 1969
Page 59
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NORTHWEST ARKANSAS TIMES, Fay*U*Ylu, Alt., Fritey. April tS, ItU--tl DESSERTS FANNIE'f JEFF DAVIS PIE Mrs. Raymond L. Logue Rout* 7 Fayetteville, Ark. 2',i cups scalded milk 1 tee yAs 2 tsp. cinnamon ] /4 tip. cloves 'A tsp. salt ,% cup sugar 'A tsp. nutmeg tt allspice 1 tfip. vanilla Mix dry ingredients. B e a t egg yolks with Vi cup scalded milk, add dry ingredients and rest of scalded milk with 4 tablespoon melted butter. Bake in 9 or 10 inch p i e shell in 350 degree oven for 45 min. to one hour. Beat egg whites until r e a l stiff, add sugar to taste. Spread on pie, brown in slow oven, 325 degrees for about 20 min. LEMON CHESS PIE Mrs. D. M. Alberty Lincoln, Ark. 1% cup sugar 1 tbsp. flour 1 tbsp. yellow corn meal Mix, then add following 4 eggs unbeaten *,4 cup oleo (melted) '.i cup milk Vt cup lemon juice 2 tbsp. grated lemon rind Beat with mixer until smooth. Pour into unbaked 8-in. p i e shell and bake about 35 minutes at 375 degrees. STRAWBERRY PIE Mrs. R. V. Neill Route 5, Box 33A Siloam Springs, Ark. 1 10 oz. package of forzen strawberries, thawed. '4 cup water J /4 cup sugar '.4 tsp. salt 2 egg yolks 1 package strawberry flavored gelatin 2 egg whites Vi cup water % cup nonfat dry milk Combine strawberries 'icup water, sugar, salt, egg yolks. Cook and stir over medium heat until it comes to a full boil. Remove from heat. Stir in gelatin, chill until mixture is very thick, but not set. Put in small bowl of mixer the egg whites, Vz cup water and nonfat milk, beat at high speed until stiff. Fold in chilled strawberry mixtue. Let stand a few minutes until mixture starts to set. Pour into crust, chill until firm. Crumb or baked crust. CHOCOLATE COCONUT BARS Mrs. Ray Strawn Route 1 Prairie Grove, Ark. 1 cup sugar 'A cup soft butter 3'/4 oz. can (1- cups) flaked coconut 2 eggs 114 cup sifted flour 3 tsps. baking powder ·i tsp. salt 6 oz. pkg. (1 cup) semisweet chocolate bits 1 cup pecans Combine sugar, butter and beat until creamy. Stir in coconut and 2 eggs slightly beaten. Sift together and blend, flour, baking'powder and salt. Stir in chocolate bits and pecans. Spread evenly i n t o greased 13x9x2 inch pan. Bake at 375 degrees F. for 20 to 22 minutes. Cool, cut into 2x1 inch bars. Makes about 4 dozen. TUNNEL OF FUDGE CAKE Mrs, N«v* Lindsay 56 E. 15th St. Fayetteville, Ark. l'/z cups soft butter 6 eggs Hi cups sugar 2 cups flour 1 pkg. Double Dutch frosting mix 1 cup nut meats Cream butter in large mixing bowl at high speed. Add eggs one at a time, beating well after each. Gradually add sugar, continue creaming at high speed, until light and fluffy-By hand, stir in flour, frosting mix and nuts until well blended. Pour batter into greased Bundt pan or 10 in. tube pan. Bake at 350 degrees for 1 hour. Cool 2 hrs. before removing from pan. Ruth's SS Teackug All Phases Of Cosmetology For FMtter MonnatlM DIAL44MM1 MILLION PftESCIlimON WHY SWEAT IT? WE FIX SUNDAY DINNER Seven Days A Week COLLIER rexall DRUG COLONEL SANDERS' RECIPE TOO W. Plton* 442-6262 PHott* 443-344} BURGER BROIL 514 N. College Phone 442-5481 Coke brings out the best in any delicious food! To do a meal a flavor-favor. .. .put Coke on the table! its orve-and-only taste brightens every bite of food. Add Coke to your menu today! Enjoy Coke with meols. . . a regular-size bottle of Coke contains fewer calories than half a grapefruit! Bottled Under Authority of lfi« Coca-Cola Company By FAYETTEVILLE COCA-COLA BOTTLING COMPANY

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