The Daily Telegram from Adrian, Michigan on October 30, 1975 · 32
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The Daily Telegram from Adrian, Michigan · 32

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Location:
Adrian, Michigan
Issue Date:
Thursday, October 30, 1975
Page:
32
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8 A The Daily IVK'wiimi— 2 Cakes Cookies HAWAIIAN CHIFFON CAKE Edna Trettin Adrian c pineapple juice 24 c sifted flour IH c sugar l T baking powder 1 t salt 2 c salad oil 5 egg yolks 2 t grated lemon rind l c egg whites 2 t cream of tartar 1 c coconut Into large mixing bowl sift flour sugar baking powder and salt Make a well and add in the following order: salad oil egg yolks pineapple juice and lemon rind Beat with spoon until smooth Beat egg whites and cream of tartar in large mixing bowl until they hold very stiff peaks Slowly pour egg yolk mixture over beaten egg whites gently folding until just blended Fold in coconut Pour into thoroughly clean ungreased 10 inch tube pan Bake in preheated slow oven (325 degrees) for 55 min then in moderate oven (350 degrees) for 10 to 15 min Invert pan: hang until cold OATMEAL CAKE Edna Tretlin Adrian 1 c oats 12 c hot water 1 t soda 1 c white sugar 1 c brown sugar V4 t cinnamon Va t saltj 2 c salad oil 2 stick oleo or butter 2 eggs 2 c flour Mix the oats hot water and soda Let cool Mix the rest of the ingredients Add the oats when they are still warm Bake at 350 degrees for 35 min in a 13 x 9 inch glass dish FROSTING 1 stick melted oleo Vi c brown sugar Vi c Pet milk 1 t vanilla 1 c coconut l c nut meats Mix and pour on cake when almost done 1 t baking soda 1 t vanilla Preheat oven to 350 degrees Line bottom of 9 x 13 inch pan with waxed paper Pour boiling water over oats Cool 20 min Cream butter and add chocolate Beat well Add sugars and eggs Beat until fluffy Sift flour soda and salt together Mix into butter mixture Add oats and vanilla Mix well Pour into pan and bake 45 min or until toothpick comes out clean POLKA DATERS Mrs Judy Hanna Adrian 12 c chopped dates l c bot water 1 c softened oleo IV c sugar 2 eggs l34 c flour 12 t soda l i vanilla 2 c chocolate chips Mix dates and hot water Cool Beat until creamy: softened oleo sugar and eggs Acid flour and soda Stir in date mixture plus i t vanilla 2 c chocolate chips Spread in greased 15 x 10 inch pan Top with c chocolate chips and '2 c nuts Bake at 350 degrees for 30 min lhnr' Ot30 ‘75 APPLE SAUCE CAKE Mildred Hassenzhal Adrian 12 c applesauce unsweetened 12 c white sugar 2 C shortening 14 t cinnamon 3 t cloves 2 t soda ‘a t salt 2 c flour 1 c raisins 2 c nuts Cream sugar and shortening Add applesauce Blend together Sift dry ingredients add to above misture and mix well Lightly flour nuts and raisins before adding to batter After stirring it well pour into a greased and lightly floured 9xl2 pan Bake in oven at 350 degrees for 35 to 40 min or cupcakes about 20 min SOCK IT TO ME CAKE Tina Jeffords Adrian l box Duncan Hines all butter yellow cake mix 4 eggs c Wesson oil 2 c sugar l c sour cream TOPPING 1 c pecans’ 2 T Drown sugar 1 T cinnamon Mix altogether Pour half of the batter into an angel food pan Add half of topping Pour in the remaining batter and top with the remaining topping Bake at 350 degrees in greased angel food pan for 1 hr CHOCOLATE CREAM CHEESE CUPCAKES Connie Muck Adrian TOPPING 1 pkg softened cream cheese (8 oz) 2 c sugar V® t salt l egg i small pkg chocolate chips Blend first four ingredients Stir in chocolate chips Set aside 3 c sour miik 4 c shortening 2 c sifted all-purpose flour 2 t baking powder 1 t baking soda 4 t salt l-2 t- cinnamon t cloves ‘4 I ginger 2 c sugar 4 eggs 1 (16 oz) can pumpkin 1 c vegetable oil 12 c 40 percent Bran Flakes l (6 oz) pkg semi-sweet chocolate morsels 1 c chopped walnuts Confectioners sugar glaze (optional) Sift flour baking powder soda salt spices and sugar Set aside In large mixing bowl beat eggs until foamy Add pumpkin vegetable oil and bran flakes : mix well Add sifted dry ingredients mixing only until combined Stir in chocolate morsels and nuts Spread evenly in ungreased 10 x 4” tube pan Bake in moderate oven 350 degrees about 1 hour and 10 minutes or until wooden pick inserted near center comes out clean Cool completely before removing from pan Place on cake plate drizzle with sugar glaze if desired Yield: 16 servings HAWAIIAN PAR ADISE : -CAKE Mrs Carl E Yoder Adrian lb butter or margarine 2 c sugar 1 t vanilla 2 t baking powder 1 lb graham cracker crumbs l c milk 5 well beaten eggs 1 small can drained crushed pineapple l c coconut 1-1 Hs c chopped pecans Cream butter and sugar Add vanilla baking powder and crumbs with the milk Add the eggs and stir in the pineapple coconut and nuts Mix well Put in a 10 inch tube pan Bake for 70 min at 350 degrees ICING Vs c butter or margarine l box powdered sugar Pineapple juice about V c Dash of salt Cream butter and sugar Add enough pineapple juice for spreading and dash of salt Mix well and spread on cooled cake Better served second or third day HONEY AND SPICE CAKE Mrs Pauline First Weston Vn c bran cereal 4 c water 134 c cake Flour 1-4 t soda l4 t salt 1 t cinnamon Vi t ground cloves 1'a t ginger '2 c butter ’i c sugar 4 c honey 1 egg 4 c nuts chopped Soak bran in water until most of water is absorbed Sift together flour baking powder soda salt cinnamon vgr cloves and ginger Set aside Combine butter or margarine and sugar beat until light and ' fluffy Add honey gradually then egg and nuts beat well Add ary ingredients alternately with bran mixture mixing thoroughly Spread into greased 13 x 13 x 2” pan Bake in moderate oven 350 -degrees about 30 minutes Ice with “fluffv White frosting” FLUFFY WHITE FROSTING 2 T Flour 2-3 c milk a4 c vegetable shortening Vi c honey 2 c sugar l t vaailla Combine flour and small amount of the milk: mix until smooth Add remaining mnk slowly stirring until smooth Cock 'over medium heat until bubbly and thiekened stirring constantly cool completely Beat batter or margarine and sugar until light and fluffy add honey gradually Add cooled milk mixture and vanilla Beat until smooth and fluffy Spread on cooled honey and spice cake Optional - add l c’ coconut STRAWBERRY ENGLISH TRIFLE Rebecca Jones Adrian l yellow cake mix 1 quart or 16 oz frozen strawberry halves thawed undrained 1 pkg instant vanilla pudding made according to directions l large cool-whip topping c slivered almonds Bake yellow cake in oblong ham 13x9x2 inches directed on package Cut cake crosswise in half (Freeze one half for future use) Cut other half into 8 pieces: split each piece horizontally Arrange half the pieces in 2 quart glass serving bowl cutting pieces to fit Pour half the thawed strawberring over cake spread with half the pudding Repeat Cover: chill at least 6 hrs Cover layered cake with cool whip and garnish with slivered almonds Can be made for under $200 - - BLACK BOTTOM CUPS Mrs Douglas Case Blissfield I c 8 oz) cream cheese l unbeaten egg 1-3 c sugar t salt I c chocolate chips Beat together first 4 ingredients until smooth and add chocolate chips Set aside Make cupcake batter: 12 c flour l c sugar c cocoa 1 t soda 2 t salt l c water 1-3 c cooking oil l T vinegar 1 t vanilla Sift together first 5 ingregients Beat in water oil vinegar and vanilla Fill muffin cups lined with paper baking cups one-third full with chocolate batter Top each one with heaping spoonful cream cheese mixture Sprinkle with sugar and chopped almonds if desired Bake at 350 degrees for 25-30 minutes Makes 24 cupcakes (These cupcakes are so easy and a real '‘hit" with teenagers!) ICE CREAM CONE CUPCAKES Mrs Henry Kraussi Adrian 1 c shortening 2 c sugar 4 eggs separated 3 c flour I t baking soda 1 c buttermilk 1 t cream of tartar 2 boxes of flat bottom ice cream cones Cream butter and sugar Add egg yolk and beat Sift flour and baking soda together and add to mixture alternating with butermilk Beat egg whites until stiff Add cream of tartar Fold into batter Fill cones 34 full and place 2 inches apart on an ungreased cookie sheet Bake 30 min at 350 degrees When cool frost and top with coconut M0WAT ORCHARDS South Adrian Highway (M-52) Adrian Michigan OPEN Monday through Saturday 9 AM to 5:30 PM OPEN Sunday 1 PM to 5:30 PM HAWAIIAN PINEAPPLE-CARROT CAKE Mrs Viva Rumseh Ousted 1 (1 lb 4 oz) can crushed pineapple 34 c salad oil 1 1-3 c sugar 1 t vanilla 3 large eggs 2 c sifted flour I I salt 1 t baking powder 1 t baking soda 2 c carrot finely shredded (6 medium carrots) 1 c flaked coconut 1 t cinnamon t ginger 4 t nutmeg Drain pineapple well Reserve V4 c fruit for icing Beat oil sugar and vanilla together well Beat in eggs one at a time beating well after each addition Resift flour with salt baking powder soda and spices Stir into creamed mixture alternately with carrot and coconut Turn into a greased and floured 9 inch tube pan Bake in a 350 degree oven for 45 to 50 min or until cake tests done Cool in pan When cold turn out and frost with lemon frosting LEMON FROSTING 2 T sfot butter P2 c sifted powdered sugar 1 t grated lemon peel l-4 c well drained pineapple To make icing cream butter and sugar with lemon peel Stir in reserved ic crushed pineapple and drizzle over top of cake PINEAPPLE CRUNCH CAKE Aiin Cottrell Britton 2 ' c flour lVi c white sugar Vi t salt 2 t soda 1 (no 2) can crushed pineapple undrained 1 egg unbeaten Mix and pour in greased & floured 9 x 13 pan Sprinkle with coconut and nuts Bake 35 to 40 min for 350 degree oven HAND PICKED US FANCY GRADED APPLES Large Selection Of Varieties PRUNE CAKE Mr4 Glen Work 2 c sifted flour 1 t baking soda ‘2 t salt 1 T cinnamon 1 T nutmeg 1 T allspice 1 c corn oil lf2 c sugar 3 eggs 1 t vanilla l c buttermilk 14 c cooked pitted prune 1 c walnuts Put everything in bowl order given Beat altogether thoroughly Pour in 9 x 13" pan Bake at 350 degrees for : hour BUTTERSCOTCH GLAZE 1 c sugar 1 2 c buttermilk 4 c butter J4 c light corn syrup -2 t baking soda 'it vanilla Boil all the ingredients h rolling boil Punch holes in hot cake with fork and pour glaze into the cake until all is soaked in Let cake stand overnight before serving The longer you keep the cake the better it tastes The "IN” PlaceTo Go! JllpQil Circa 1851 “ Food Drink & ENTERTAINMENT For further Information and Reservations CHI I 517-486-3150 WILL 517-486-3200 BLISSFIELD T 1

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