The Brazosport Facts from Freeport, Texas on December 5, 1971 · Page 46
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The Brazosport Facts from Freeport, Texas · Page 46

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Freeport, Texas
Issue Date:
Sunday, December 5, 1971
Page:
Page 46
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COOKBOOK/By Mllonie DcProft * Inrhidf one iff ihfsf irtfjiiHblr ixa'.s. amf-ng your holiday Seasons Greetings... From Your Kitchen J cup* CHOCOLATE POUND CAKE 10 Af H pt»po»* flour uil Vj cup cocoa. ir!1 1 tup tx/tt«* o< v*«au ntrxt V-i t*w*poon almond extract J cupt H* cup* milk 1. 1 igtttlt ftriKr (hoOoro l»u 'Ji^v> m loaj fwnt Sxiomt » «th » *in! paf<» : £ixAtc {«;•<« Set »ujf 2, Mi the iVxij. Kiling fxn-vkr. va!:. anJ o,v'»w 3. « tram Hift« c-r ro are! JanJ s»i!h c*U*«t« Jl» » laryc m;in txf*! t irailuaUy aniJ %ugaj. cfranjmj lh.w»vtigh!v .aflct «ch J,U!!SIMI AA! cy^. C-TW a! » Jimc. 4. lies! f>r,iv uni;l McnJcd sfScf c-»ch »>5i!>t!0fl, alternately xAA Jr> ingrrviicniA in (oufJlri amj milk in IhmJi in CfMnw»l mutiifr 5. Turn c^tial amoiintt o( hat'.cr into prcj'at'rxi UM( pant I'unf a tuMvr ^rajvr. Jcntl> -.prcad !»at- ici c^c«i? {tv>n> ccnicr tc- corner^ snJ cJpc of panv (Top ol (•'aici! C4lo mav h»*T a \liphl c»ack .)«i»n crnicr > Place pan* on ecu !rr »•! \i\-fn lacV v thai t t ip o! i'j!!rf »il! IMT A! ccntr! o! >^cn 6. Hair at '<:"•' I jNni! 65 mm . in until a calc- ir«trr inwflcJ in cci\tct cornr* >MI( clean 7. t'lX^l cake* in pan* 15 min on witc rack* I txivn ^n!rv with a %patula ami luni onto rack Perl oil pa|>ci. turn right ^Jc up. am! dv>! completely Hie cixilcv! caVr« may he wtappct! in alumi' num foil ami »iotc»I until nr.iily ti> \ci^c or iieCi>tatc Hctotc vft\- ing 01 wrapping .i« a pift, the cale\ may he ^['rlIl^.lol lightly with vanilla confectioner's' \\>f*r rather than fimteJ anil ileco- ralc»l. 1 "••' '«'••'{' c.itrt PEAR-RLLEO WREATH BREAD 2 cups chopped p»r»d frtsh Aniou. Bate or Comic* (Mm DUTCH COCOA LOAF CAKt i OK A (ill"J: Sft each c.jic.w ihr I'ollou direction* lor Chocolate •"' altnictirr bread /><«'</ slightly i>u! IV'tirid ( akc 1 i>.ii except Mitnli- la'gfr limit I'.iic, Spread tcf tur- fiV<' lute *•< dip Dutch process cocoa taee *>-i//t a butter cream livsting U>r > (or the '? cup Cocoa lncrca\c {(anneJ rrjiiy-tii-iprfaJ or prt- lion Initter or margarine to I'. 1 c»p\; parf,! frnin a jav^nte refipe). i'/ ic>. o/ i! j,"iN'.T, I'jtrnv cut- ViTA o? cilron /or /io//v anJ <•/ t]ii.:f!frfti red cherries vari. arraxgf tti'Jlr lifivm- ilh atttiu'tii't'ty using small sailed I-/KTM- /w/>'«-.t. iins/ artjX^'o: in on attractive tftiugn. Set brttid boanl with cui^ pnfo a largt pitc* of clear mivsture-vaporprpof miUf- riitl. Gdthtr corntrs together and gwist veil .itovr frtvttd ca,\e; tie tt'ilfl <I Cl'liTfll! kdlMUV b0V. 1 tobtaspoon flour 2 tablespoons sugar < to 4H cup* aO-purposc flour Vs cupsucar IVj te»p»oonss»Jt 2 V* 2 GU;* (&«• rarjp*} 1. Ton pear* with cuxfied fruit. t tkbtetpooo flour. »od 2 nbte- jpocot tugtt is a bowL (If desired. drizzle a little nn» over fruit) Set xsidc. 2. Mix 1H cupi of the Sour, ft cup sugar, vift, aod uodbsoJved yeast thoroojUy in a larger mixer bowL 3. Put milk, water, and butter or margarine into a small saucepan. Heat just uatH warm. Add to the <iry icgredicats, and beat 2 tr*'n al medium speed of ekctric miter. Add eggs aad Vi cup 8o«r. beat 2 nun. at high speed. Mix : in enough additional Sour to make a soft dough. <- Turn out on a ligbtly floured pastry canvas. Ko«*d until smooth and elastic, about S min. Place in a greased bowi. turning ' to grease top. Cover aad let rise in a warm place I hr., ox until doubled. 5. Divide dough in ball Roll one half into an lSx9-to. rectangle. Cut a I4a strip of dough from IS-in. side aod set aside. 6. Spread rectangle with one-half of the fruit filling to within. 14 in. of edges. Loosely roB. starting with long side; pinch seams to seal. Place on a biking sheet to form a wreath shape. (Sec photo,) Using a sharp knife, slash edges of wreath at 1-in. intervals, cutting about halfway through, 7. Shape reserved strip of dough into a bow. aad place on wreath where ends join. Repeat for second wreath, using remainder of dough and filling. (If desired. follow directions for making; wreath, but do not stash edges.) 8. Let rise again 30 min.. or until doubled. 9. Bake at 350° F. 20 to 30 min.» or until golden brown. White still warm, drizzle with daze. GLAZE Combine I cup confectioners,* sugar and 2 tablespoons milk. Mix until smooth. FOR A GIFT: K'rap as for cfoc- olatt cakes («•# suggestion). FuwttVy H'tfkly. Dtctixbtr S, 1971

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