The Algona Upper Des Moines from Algona, Iowa on October 16, 1956 · Page 24
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The Algona Upper Des Moines from Algona, Iowa · Page 24

Algona, Iowa
Issue Date:
Tuesday, October 16, 1956
Page 24
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Collectors' items for cookie connoisseurs 7-MINUTE FROSTING II Karo* Syrup cuts cooking time in half . . . keeps frosting* from "sugaring" **>, I r/3 *^.j L*-**5Lii tff- -. .5. \'\ ft. 2 inK constantly w' v " . m jnutes. Kemovt - fl avonn g, : _ ™oaka. about o \° , m ; n ute longer." . aides ^g^dVo^sugari A glamorous pie to make you famous! Dark Karo Syrup gives it distinctive flavor... makes the filling smoother. KARO PECAN PIE !/7 r«clp« patlry 2 •aflt, beaten 1 cup KARO Syrup, Blue Label *'/t teotpoon talt 1 teaipoen vanilla 1 cup tugar 2 labUtpoont melted butter er margarine 1 cup pecan meat* Roll pastry y* inch thick. Line a 9-inch pie pan. Mix remaining ingredients together, adding pecans last. Pour into pastry shell. Bake in ho't oven (400° F.) 15 minutes; reduce heat to moderate (350° F.) and bake 30 to 35 minutes longer or until a silver knife inserted in center of filling comes out clean. *If salted nuts are used omit salt in recipe. Pmductd by Corn Praducti Refining Co. When a recipe colls for corn syrup... that means folks collect stamps. Some collect rrtilk glass. But another kind of collector is the cookie codnoisseur. She's the type of person who revels in the joyjbf home baking and would rather see a round of cookies ready for the oven than discover some rare antique in an attic or barn. She's proud of her cookie-maldng skill which ranges all the way from turning out old-fashioned drop cookies, homey as a rocking chair, to frivolous meringue cookies, light as eiderdown. And nothing delights her more than a new cookie recipe, especially when 'it's a variation of an old classic. If you're the grandmotherly type with youngsters romping in to ravage your cookie jar, you'll doubtless be a past-master in the art of making good old-fashioned ginger cookies sprinkled with sugar, with a plilrhp raisin stuck in the center. You'll also specialize in oatnieal cookies that no one can match (though you've prbb- ably developed a modern version you keep mixed and rolled in the refrigerator, .ready to slice and bake the moment the family drives in). And when it |comes to sugar cookies, they must melt in your mouth. We know about grandmothers! Of course the real collector goes in for all sorts of cookies. For the lunch box there are Chocolate Chip Peanut Butter Cookies, Cherry Sugar Cookies and soft Date Filled St/tiarcs. You'll add bits of nuts, cherries and fruits to some of your basic recipes, making Oien'y Chocolate Crunchics, Chocolate Whirligigs, Coconut C.runch Squares and Swedish Delicacies for snacks. And for special entertaining there are Treasure Rounds, Snowbcrry Drops, Pecan Puffs, Coconut Macci- roons, Pecan Crescents and Sprite Cookies, of course. It's little wonder that each and every occasion is regarded as an exciting opportunity to offer a collector's item for the cookie connoisseur! BRAZIL NUT TREASURE ROUNDS cup finely cut pitted dates cup finely chopped Brazil nuts cup firmly packed brown sugar 2 tablespoons water Vi> cup butter Vi pound sharp Cheddar cheese, grated 1 cup plus 2 tablespoons sifted all-purpose flour Combine dates, Brazil nuts, sugar and watet in a saucepan. Cook over low heat, stirring constantly, until soft. Cool, cream together butter and cheese: blend in flour. Chill 1 hour. Roll out dough Vs-inch thick on a lightly floured board. Cut into rounds with a 2-inch cutter. Top half the rounds with a teaspoon of date filling. Cut center of remaining rounds with small star cookie cutter; place on top of date filling. Press edges together with a fork. Bake in a moderate oven (350°F.) 15 minutes. YIELD: 2 dozen rounds. BRAZIL NUT SNOWBALLS Va teaspoon salt 2 cups ground Brazil nuts Confectioners' sugar % cup butter Vi cup sugar 1 egg 2 teaspoons vanilla 2 cups sifted all-purpose flour Cream butter; add sugar and cream well. Stir in egg and vanilla; beat until fluffy. Sift together flour and salt; cut into creamed mixture with 2 knives or pastry blender. Stir in Brazil nuts. Shape into small balls about -:i-inch in diameter. Place on baking sheet; bake m a moderate oven (350°F.) 20 minutes. Cool slightly SH,,? 81 ""? shee *: rol l 'n sifted confectioners' sugar. YIELD: Approximately 6 dozen.

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