The Algona Upper Des Moines from Algona, Iowa on January 10, 1956 · Page 24
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The Algona Upper Des Moines from Algona, Iowa · Page 24

Algona, Iowa
Issue Date:
Tuesday, January 10, 1956
Page 24
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In honor of the birthday of th« Father of Our Country jerve; WASHINGTON'S FRENCH BANANA DESSERT PANCAKES 2 tablespoons sugar 1/4 teaspoon salt ',4 teaspoon ground cinnamon Few grains ground nutmeg IVi tablespoons fresh lemon Juice 3 ripe bananas* 1 cup French Pancake Batter \'\ cup.butter *Use fully ripe bananas — yellow peel flecked with brown. Combine sugar, salt, cinnamon, nutmeg and lemdn Juice in mixing bowl. Peel bananas and slice very thin. Fold, a* lew slices at a time, carefully into mixture. Set aside. Lightly grease bottom and sides of a 10-inch frying pan with butter. Heat pan. For each pancake, pour in V* cup Pancake Batter. Turn and slant pan, spreading batter to form a large, thin pancake. When delicately browned on underside, turn and bake on other side. Slip onto a hot platter. Spread pancake lightly with melted butter. Then spread about 6 tablespoons of banana mixture evenly over top of pancake, leaving 1 inch uncovered around edges. Roll pancake. Sprinkle with confectioner's sugar or serve with a hot fruit sauce, syrup or honey. French Pancake Batter Vt cup sifted flour 2 tablespoons sugar Vi teaspoon salt % cup milk 1 egg, well beaten Combine flour, sugar and salt. Add milk and then egg slowly, beating only until smooth. Makes about 1 cup French Pancake Batter. SEMI-SWEET CH • , TOUMOOfE Serve a real old-fashioned valentine to your friends. VALENTINE CAKE 1 package white cake mix 1 cup milk Turn cake mix into bowl. Add V2 cup of the milk. Blend, then beat 1 minute. Add remaining milk. Blend, then beat 2 minutes longer. (Beat cake vigorously by hand or at a low speed of electric mixer. Scrape down bowl and spoon or beater often.) Turn into 9x9x2-in. square pan which has been lined on bottom with paper. Bake in moderate oven (375° F.) 25 minutes, or until done. When cool frost with Delicious Chocolate Frosting. If desired, decorate with pink icing heart or with tiny heart candies. Delicious Chocolate Frostiiiflf 2 cups sifted confectioners' sugar 3 egg yolks, unbeaten \2 cup milk 1 teaspoon vanilla 4 squares unsweetened chocolate, melted 2 tablespoons butter Combine ingredients in order given, beating with rotary egg beater until blended. Place bowl in pan of cracked ice or ice water and continue beating until of right consistency to spread (about 3 minutes). Makes 2',2 cups frosting. A dream of a fudge recipe come true! Mmmm - what heavenly fudge! so creamy-rich flavored, so deliciously smooth textured, so gloriously chocolate! That's because you make it with Nestle's* Semi-Sweet Chocolate Morsels. Melted, whole, or eaten out of the bag, nothing is more luscious. Get the regular 6-oz., or the big new 12-oz. Jumbo Bag, follow recipe for batch after batch of failure-proof fudge! . Tlic Nrill* fum|Mi». Inc. '"I HUTU'S MAMSMMAU.QW CHCAM FUOOK COMBINE and bring to full boil, stirring constantly: 1 jar marshmallow cream: 1 small can evaporated milk (Nestle's preferred); %c. butter; 1% c. sugar; % tsp. salt. BOIL 5 min.over moderate heat, stirring constantly. REMOVE from heat. STIR IN till melted: two 6-oz. pkgs. or one 12-oz. Jumbo pkg. <2c.) Nestle's Semi- Sweet Chocolate Morsels; 1 tsp. vanilla; V4 c. nuts, chopped (optional). POUR in greased pan 8" x-8" x 2". CHILL till firm. YIELD: approx. 2% Ibs. Nestle's makes the very best chocolate

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