The Algona Upper Des Moines from Algona, Iowa on October 16, 1956 · Page 25
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The Algona Upper Des Moines from Algona, Iowa · Page 25

Algona, Iowa
Issue Date:
Tuesday, October 16, 1956
Page 25
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. TRIPLE LAYER BARS lit Layer 1 cup sifted all-purpose flour «/4 cun butter V4 teaspoon salt Cream butter; add sifted flour and salt and mix until thoroughly blended. Turn into a 7 x 11 x iMt-inch oblong pan, spread evenly over the bottom and press down with a spatula. Bake in a moderate oven (Slo't.) 15 minutes. 2nd Layer % cup shredded coconut 2 eggs, well beaten 1 teaspoon vanilla % cup firmly packed brown sugar Vt teaspoon salt 1 cup finely chopped Brazil nuts 2 tablespoons flour To well beaten eggs, add sugar and blend well. Mix in Brazil nuts, coconut and vanilla. Add remaining ingredients. Mix Well. Spread evenly over baked •first layer. Bake in moderate oven (375°F.) 15 minutes. Remove from oven and cool in pan. Frotting lV 4 cups sifted confectioners'sugar 2 tablespoons butter 2 tablespoons orange juice 1 tablespoon grated orange rind J /4 cup coarsely chopped Brazil nuts Cream butter With orange rind; add sifted confectioners' sugar and orange Juice. Mix until smooth. Spread evenly over baked, cooled cookie mixture; sprinkle with chopped nuts. Set 30 min. Cut in bars 1 x 2*4-in. YIELD: 35 bars. another Jean Porter Sweet Treat with C»<iII pure Cane Sugar TOU'tl IOVI this "Frost-on-the-Pumpkin" Pie, a chilfon pic with a festive cream filling. MM! Cltlftl by combining t!j cu|» crushed ginger snaps, H cup C and II pure Cant Powdered Sugar* and }* cup incllctl butter. Press into 10* pic plate. Bake in 325° oven 10 min. Whip t cup cream until it stand* in peaks. Add IJ4 cups C and II pure Caut Powdered Sugar (sift lie-fore measuring), \'< tsp. each cinnamon and vanilla. Gently beat until mixture is stiff. Chill until ready to use. tOrtlN I tbsp. plain gelatin in 1 1 cup cold water. Beat 3 egg yolks; add M cup ('.anil II pure Cane Granulated Sugar*, IJt cups mashed pumpkin, ,'j cup milk, )j Isp. sail, 1 isp. cinnauioi), \\ tsp. ginger, ,'•;> isp. allspice, uiul ) i tsp. nutmeg; mix \vell. Cook over medium heat until it boils; cook - min. longer, stirring constantly. Kemove fiom heat. Add neljlin; stir until dissolved. Cool. Make meringue of J egg u biles and '4 cupCandll pure dint IVutlcrccI Sugar. Fold into pumpkin mi\tiire. Kill crust with layer pumpkin mixture, layer cream filling,("singahoul half,) and another layer pumpkin. CHIU 1 HOU« to scl. liel'oic sciving l<ip \\iili remaining cream filling. .Mules a unm delicate and festive dessert! * for every tionit' un>, ruiml on <.'«» Cunv Sugar. I 'tc il in all yuur anil tee ulinl u liiffi-rt-ncu <.'«»•' /( mukv*! If this isn't the most luscious fudge you've ever made- WE'LL EAT IT! NESTLE'S MAtSHMAlLOW CREAM FUDGE* BRING to full boil— stir constantly: one 5 to 10 oz. jar murahmallow cream; % c, evaporated milk (NestU's preferred); H c. butter; 1V4 c. sugar; H tsp. salt. BOIL 5 min. over moderate heat, stirring constantly. KEMOVK from heat. STIR IN till melted: 12 oz. (2 c.) Nestle's* Semi-Sweet Chocolate Morsels; 1 tsp. vanilla; '/4 c. nuts, chopped (optional). POUR in greased pan 8" x 8" x 2". CHILL well. YIELD: Appro*. 2% Ibs. of chewy, satin- smooth fudge with the richest of all chocolate flavor. »f.$. IT'* SO IAIVI METTLES SEMI-SWEET CHOCOIATE .TOLL HOUSE MOMHiU For Toll House* Cookies and all the things you love in chocolate! . Tl» Nulli Com(iu>y, luc.

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