Northwest Arkansas Times from Fayetteville, Arkansas on April 25, 1969 · Page 66
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Northwest Arkansas Times from Fayetteville, Arkansas · Page 66

Fayetteville, Arkansas
Issue Date:
Friday, April 25, 1969
Page 66
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S--NORTHWEST ARKANSAS TIMES. TtTttttlttt. Art., FrHUy. April 8, l*t» DESSERTS SNOW BALLS Timothy Duane Howard Johnson. Ark. 2-% cups of crushed vanilla wafers U cup melted oleo 1 cup powdered sugar 1 cup nuts chopped fine ",i cup frozen orange juice (more if needed) Mix all together and form into balls about the size of large marbles. Don't bake. Icing 2 cups powdered sugar 2 tablespoons melted oleo Mix well with enough milk to spread. Dip balls in Icing. Then roll in flake coconut. Lay out until dry. Then store in covered container. They freeze well. HAWAIIAN CAKE Mrs. Virginia W. Massie .1802 S. Turner Street Springdale, Ark. 2 sticks margarine 2 cups sugar 5 eggs 1 (13 ^-ounce) package graham cracker crumbs 1 cup milk 1 teaspoon vanilla extract 1 can coconut 1 (no. 2) can crushed pineapple, drained 1 cup nuts Cream margarine and sugar. Add eggs and beat well. Add crumbs and milk: beat until smooth. Add vanilla and beat again. Then fold in cocomit, pineapple, and nuts. Pour into oiled Kt-x9-x2-inch pan and bake at 350 degrees F. for 40 minutes. SNOWFI.AKF, WAFFLE COOKIES Mrs. H. V. Miller C20 McConnell Joplin. Missouri 1 cup flour 1 tsp. aking powder ·Vi tsp. baking soda '.j cup butter 'i cup sugar .'! eggs 2 tbsp grated lemon rind 1 tbsp. lemon juice confectioners' sugar SUr together flour, baking powder, and soda. Cream butter, sugar. Add eggs, beat well. Add lemon rind and lemon juice. Blend flour mixture with creamed mixture, beating well. Drop by spoonfuls onto preheated waffle iron. Bake on low heat I'/i to 2 minutes. Remove, cool and sprinkle with confectioners' sugar. DELICIOUS GINfiEKBREAD Mary Thomas Wesley, Ark. 1 cup molasses \'i cup butter ',i teas, salt Cream all together. AuJ 1 cup boiling water in which 2 teaspoons soda is dissolved. Then add: :i cups flour, seived once before measuring 2 tablespoons baking powder 1 teaspoon cinnamon 1 teaspoon allspice '. i teaspon nutmeg 1 teaspoon ginger Boat well. Add last 1 well beaten egg. Add raisins or nuls if desired. Bake in slow ovon in lo;if or layers. Use powder sugar icing if desired. CHOCOLATE POTATO CAKE Julia A. Smith IMG W. Shaw Springdnle. Ark. cup butter cups sugar cups flour cup mashed potatoes tsp. cocoa cup nuts cup jelly cup sweet milk eggs tsp. baking powder tsp. ndtmeg tsp. cinnamon cam butter and sugar, add Ruth ' Beauty S College Teaching AH Phases Of Cegmetologjr For Further Informally DIAL 4434MI Country Apple Crisp And Cream Bonus Recipes By CECILY BROWNSTONE Associated Press Food Editor Some cookbooks are like old friends. You get to know their authors -- their likes and dislikes, enthusiasms and idiosyncrasies. In this special class belongs "The Country Kitchen Cookbook" by Edward Harris Heth spice, salt, baking flour. Add milk, mashed potatoes, well beaten eggs, well. Add nuts. Bake in two 9" pans, 350 degrees. Seven-Minute Icing. powder to jelly and Then add Beat real layer cake Frost with BANANA EGG NOG VELVET ',i cup sugar 2 ripe bananas, mashed Vt cup 30-proof egg nog (from a 4'5 quart bottle) 1 cup heavy cream 2 tablespoons lemon juice pinch of salt 1 teaspoon vanilla Combine all ingredients; mix well: turn into a refrigerator tray. Set dial at coldest point; freeze until outer edge is solid but center is still mushy. Turn into a bowl and beat u n t i l smooth and fluffy. Return to tray and freeze until frim. Makes 3-'A cups. To serve, scoop into dessert dishes and top with slightly thawed frozen rasberries or strawberries, or cut into slices and decorate with a ribbon of whipped cream and a sprinkling of chopped cherries and nuls, for a spirited banana (McKay) with an introduction by Euell Gibbons of "Stalking the Wild Asparagus" fame. The late Edward Heth originally wrote his book under the title of "The Wonderful World of Cooking" in 1956. We're glad it was reissued this year -- and if you get to know the book, we think you will be, too. The new title. "The Country Kitchen Cookbook," is most appropriate because the recipes in the book really do come from a country kitchen, and the book is full of anecdotes about country living in Southern Wisconsin. Euell Gibbons says "You needn't live in a country house on a hill to share Edward Harris Heth's joy in the changing scaons and his perfect understanding of the context of a meal as well as its content." Among the delicious recipes in the book is one that a New Y o r k friend brought to our attention. She likes to entertain at noon on Sunday and she told us that Mr. Heth had a marvel- lous breakfast suggestion -Apple Crisp and Cream with ham or country sausages. When we tried the idea at our own house, all our tasters agreed. EDWARD HARRIS HETH'S APPLE CRISP AND CREAM Pare half a' dozen tart, firm apples and cut each into 8 parts, removing core and seeds. Place the segments closely together in a buttered 8 by 12-inch pan. Mix together 2 tablespoons granulated sugar and ',4 teaspoon cinnamon and sprinkle t h i s over the apples. Now mil 1 cup flour with ',' cup brown sugar, and rub into it with the fingertips '/a cup butter until it is a crumbly consistency. Spread this over the apples and pat firm. Bake in 450 degree oven for ',2 hour or until the apples are tender. Eaten warm, either plain or with h e a v y cream, this is perfect w i t h ham or sausages for breakfast. With hard sauce or sweetened whipped cream it becomes dessert. .with all the good tfciijt baked 2o WALNUT FILLING V, cup shelled walnuts % cup confectioner's (powdered) sugar Vi cup commercial sour cream % teaspoon vanilla Put the walnuts through a handoperated r o t a r y - cone device to grate; or grind in an electric blender; there should be % cup lightly packed. Mix walnuts with sugar, sour cream and vanilla. Use as a filling for two chocolate-cake layers baked in round 8-inch pans. F r o s t cake with chocolate frosting. Chill cake because filling must be refrigerated. CRANBERRY PINEAPPLE CONSERVE 1 can (1 pound, 4-'/2 ounces) crushed pineapple 2 cups sugar 1 pound fresh cranberries I oranges, grated rind of one and membrane-free pulp of both Vi cup raisins Vt cup coarsely chopped walnuts In a strainer set over a 1-pint measure thoroughly drain pineapple; add enough water to pineapple syrup to make 2 cups; turn into a 4 or S-quart saucepot: add sugar. Stir over moderately low heat until sugar dissolves. Add cranberries; boil until berries pop -- 5 M 10 minutes. Add drained pineapple, orange rind and plup and raisins. Boil gently, stirring often, until thick -- about 15 minutes. Stir in walnuts. Ladle at once into wide-mouth sterilized jars; add lids and screw bands tight. Makes six '/4-pint jars. In Th* KAPAKAI ROOM at Rice BOWL 44 Differ*!* Canton*** Polynesian - Japan*** Ditto* Mway 112 N. 442-2222 Open 5 P.M. - 9:30 PJM. Closed Monday HAND ENGRAVED BRASSWARE FROM INDIA IMPORT TREASURES OF THE WORLD One Mile North Downtown Rogers Highway 62 Phone 636-4281 FINEST QUALITY GIFTS From All Over The World and Reasonable Prices, Too. · · · · · W« Honor American Express Cards

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