The Brazosport Facts from Freeport, Texas on November 21, 1971 · Page 35
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The Brazosport Facts from Freeport, Texas · Page 35

Freeport, Texas
Issue Date:
Sunday, November 21, 1971
Page 35
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THE BKAZQSPORT FACTS, Fmport. . N«*-r«s»brr & Icings OOKECAKE Amelia Ok* 2 cups sugar 2 cups, floor c&4J$ip<!^l $ta ts, but «rt»afc, ba&ag soda *ad «gf»- Pots- fetfe a greased safer pas aad b»k* it 33e ' for 45 SSSHSW or done Ne?e; 0& sec beat the 3 Tbsp cocoa 1 cap Coca Cola IC1NG 3 «f>, baking soda 2 eggs. beaten Sft togetiter flour, ssgsu- cocoa arid Cote Retrieve from fircaad pour wttr <fry 3 Tbsp.,. encts* i «^> chapped 6 Tbsp, .Coca Oil* 1 ttex pr,*ds-n«i sugar Brisg taarf ariac. cs«»3 am! cokr Us a bs3. Wtwr, awooefe, remove fnsrrt firs and sate sugar and pecans. t. P**« * HOUDAY BAN V,V\ BRKAD tup* * -1 if 3.- ' t rap - pe«i 131 WEST SECOND 233-1122 Freeport ' i cup dsrfc l*r«rhe*i o :<> in to! pan JBSO bo«i sif; fiour with sugar, Wcnder. cut at margarine course crumbs. Add bananas and eg£s. with electric mixer at low speed, beat 2 minutes Add nuts, candied fnriu and raisins, beat un(U wcfi blended. Turn into prepared pan. Bake one hour and JO rnmtncs. or until cake tester inserted in center comes out cJ««n. Let cool in pan on wire rack 10 minutes. Remove from pan, let cool completely on rack, Wrap with plastic fil. then foil, and store overnight before serving. Makes one loaf. Musi be made with very ripe bananas. Candied fruit may be omitted when not used for a holiday bread. PINTO BEANCAKE Mrs. V. B. Rym*n BralorU 1 cup sugar I stick oleo 1 cup flour 1 egg 1 tsp, soda '4 tsp. salt t tsp. cinnamon 1 tsp. vanilla 'i cup raisins >» . to 1 cup chopped pecans 2 cup diced apples 2 cups pinto beans ihat have been cooked and mashed. Mix as regular cake and bake in tube or bund! pan that has been greased and floured. Bake one hour at medium temperature. r """"""sHO€jr t;oU> NVUOET CAKK s< .N': Jte«r. Ejfitirss fo'x Sa ant! Mif {isyf^tiftirr itif fji 'ir.g. f\«ar ;«.-; Sprrad over tttp *nd ,»irfe and garra.*,*? *?lh *i«r«i bananas Mates 2 inch U»>Tr» \ewooK inxc. I !b cnrifpclicnrr!! '•? cup «t»neninc 1 Tt»»p i Adams Be*ti vanilla '< dp. tAdamti buttrr flavor *; tsp »al: 5 Tb»p milk (appro* > Sift confectioners sugar Btend wtdl about one-half the sugar with shortcninjj, (l4\-or» and salt. Alternately add rest of sugar and enough milk to get a *moo(h spreading icing AMBROSIA FRUITCAKE Ruby Hortncsx Braiori* 1 pkg. date bar mix Two-thirds cup hot water 3 eggs 1 4 cup flour 2 Tbsp. light molanscs s < l*p. baking powder 1 t«p. cinnamon ' < tsp, allspice 1 cup pecans 1 cup chopped dates J cup coconut 1 cup whole candied cherries 1 pkg. orange hard sauce Mix date bar mix. flour, baking powder. Add hot water. Mix other ingredients in separate pan. Blend well. Pour over dry ingredient*. Bake for 30min at 4f« decrees, then 30 min. at 3J5 degrees. VVM \t. IIOI, f CtKXl.MT Mt* I U j»ns{ <No mrajurr !>> lUhtiy jjwx>f5ir»if tnto cup anrt IrvrJing off- Ir; large murr ba»-|. combine fftt minusr at Add rrnwinirfi except I tiling, best three minute* at medium »pc«f. wraping b«w| occasionally By hand Mir in nuts Pour one-half tenor into prepared pun. Carefully spoon prepared filling over baiter. top with remaining batter. Bake at 330 degrees (or 70 to 7i minutes until top spring) back when touched lightly in center Cool upright in pan for 15 minutes; remove from pan Cool completely; drizzJe wjth gjaze made by- combining one cup powdered sugar, three tablespoons cocoa, two tablespoon* butter, tw-o teaspoons vanilla and one to three tablespoon* hot water FlixiNC: In small mixer bowl, beat sugar, vanilla, cream cheese and egg until smooth. Stir in coconut and chocolate pieces, 10-inch tube or bundt cake t IKK •' i-s* ! ;•->• Atf-nrf i.*;. : 7t'»f* .'<•.,. j;;-xl ->;;.>«:> ; r-sy •., .N.-f/jx-..' ,.-*.-.-; «.; ."-if- t ".< rr'.-^Vv ;';; J- i- J c- •:^- h^*^^",:!^ :rt i:-,;f urn*. - -** r *r^ r ,' -: .^ •: ~^ ' z:.-,'• \. i ^ >'*:->r-,%i -"-^;; i=^*. .4~.^ <•—-*;••-- ." C 'w;"' - ^ ^.".'.i" t ., :h - ^-«--;-; •"; tup gr»f.«U!rrf ' : CUp !ieh! bs-n-*r, «^ar U(JW!> frraw a tut* ran, Utr.* or Itwf pan If iirtfit with (edon. only grcAM* If not. li^Mly (lour (wr, It) littfie bo»! cnmbim- ail fruit, nut* and rai»in». Add onc-h^lf cup (Jour and inv> wril, M< iuidc Sft rrst of flour with all»picc. cinnamon, and baking *oda. »e< aside In umall bowl, with lork. beat rgg* until light Add brandy, applotauce. and almond extract In large bowl of roixrr. beat butter with sugar. gradually beat in egg mixture AJ low speed, btsat in gradually. flour-spice mixture, beating just until combined. Pre-heat oven to 275 degrees Turn fruit and nut mixture into batter: mix well. Turn into prepared pan and bake for about 2>] hours FRUIT CAKKICI.VG P« cups sifted confectioner's sugar 2 Tbsp soft margarine '» tsp. vanilla extract P 3 to 2 Tbsp. milk Bent until smooth. Spread or drizzle over warm cake. ,,.M • , L ^L. '-- ^ — •« J OOVNTOM LAKE JACESOM PMOMC •MZOSTCMIT VILtACC fHOME 974141 FOR YOUR LITTLE "HER" or "HIM" Santa's got big looks for his little friends this year. . .Perky things for ••HEIV,..M»nly duds for "HIM". (SEE 000 S«L«CTION Of MiTBRNTY rAJMIONfI 108 N. Velascc 849-8352

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