Kossuth County Advance from Algona, Iowa on January 7, 1971 · Page 16
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Kossuth County Advance from Algona, Iowa · Page 16

Algona, Iowa
Issue Date:
Thursday, January 7, 1971
Page 16
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SPEED QUEEiL\ laiifhjjpa ill washers & dryers HtH MVMMVPB* ^^^^p^^pfS§%^^f8|j*, i %^w*XS»*;:^.i;i*'5||^|l -If »W^««^&%S^*j=^!iS!ivSW s -feS*l\-... "S4SisW«t*iS'.s. .v,- -y''4« i?P^I4W*W,«ll liiiSiP^ife, ——— -*'it* - ^-Spp ^^^^^l^^^^fM% NBC KtTWORK T.V. GPtCSALG ,'ir> 1?, «',•; R-b ?& m SPffO QUEEN. BAKE BARS, SAVE TIME By Betty Curren 5 ? ^ Time It often at a premium in tho lives of today's busy home* makers. Busy cooks find that bar cookies are great lime-savers because they enable them to avoid successive baking called for wtth individual cookies such as the drop or cut-out types. We've included a number of versatile treats, perfect to serve with coffee, for snacks for your family or for that sweet ending to the meat. These bars ail keep and travel well which makes thorp Ideal to bake for gifts or bazaars. Many bar-type recipes, such as brownies, may be baked and then frozen for use at a later date. For ease in freezing, bake In foil-tined pans and when cool, slip the whole panful out Wrap them securely in additional foil before storing in the freezer. It is best to cut them into bars after defrosting rather than before freezing. SCOTCH PEBBLE BARS % cup softened margarine 1 cup rolled oats 2 cup* flour % teaspoon salt 1 cup firmly-packad brown sugar Combine flour and salt; set aside. Combine brown sugar and margarine; beat till creamy. Add flour mixture and rolled oats. Blend till mixture is well combined. Press into greased 15 x 10 x 1-inch paa Bake at 350 degrees for 15 minutes. Meanwhile, prepare topping, TOPPING: :'£••' '^. "'' : ; ', 1 6-oz. pkg. Butterscotch 1 tablespoon water ' :• nwsefs Vi teaspoon water s % cup com syrup 2 cups chopped California 2 tablespoons margarine walnuts Combine all ingredients except walnuts and stir over hot (not boiling) water till butterscotch melts and mixture is smooth. Add walnuts and stir to blend. Spoon over top of baked cookie mixture and spread evenly. Bake at 350 degrees for 15 minutes. Cut Into : * 2 x 1-inch bars while warm. Makes 75 Mr teaspoon sail Vi teaspoon mace or nutmeg 1 teaspoon vanilla 1 teaspoon grated orange pool 1 cup chopped California walnuts WALNUT BRICKLE BARS 1% cups sifted flour 1 cup granuated sugar Vt cup margarine 2 eggs Vt cup brown sugar, packed 2 tebtespoons all-purpose flour 1 teaspoon baking powder ; Combine 1% cups flour with Vi cup sugar and margarine and bland to fine crumbs. Pack into bottom of greased 8-Inch square baking pan. Bake at 350 degrees tor 12 to 16 minutes, until edges are lightly browned. Beat eggs with remaining Vi cup granulated sugar and brown sugar until light. Combine the 2 tablespoons flour with baking powder, salt and spice. Blend into ogg-«ugar mixture, along with vanilla and orango peel. Stir in V* cup walnuts. Turn into baking pan over hot baked layer, and sprinkle with remaining Vi cup walnuts. Bake about 20 minutes longer, until set on top and lightly browned. Cool In pan, and cut Into bars. I L

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