Estherville Daily News from Estherville, Iowa on December 8, 1972 · Page 11
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December 8, 1972

Estherville Daily News from Estherville, Iowa · Page 11

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Location:
Estherville, Iowa
Issue Date:
Friday, December 8, 1972
Page:
Page 11
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Page 11 article text (OCR)

Rhodes Brings You 15* To Try A iMmfyTluMfyTo Do HOME BAKED BREAD and mom there are no chemical preservatives used in the unbleached flour formula for . . R . G1272 Rhodes FROZEN DOUGH Here's 15 c to try "A Motherly Thing To Do" Bake Rhodes Frozen Bread Dough I FREE RECIPE BOOKLET Mr. Grocer: You are authorized as our agent to redeem this coupon for 15C on the purchase of a 5 pah of Rhodes Frozen Bread Dough. We will pay you 15C per coupon plus 3C handling charge for each coupon redeemed in accordance with the terms of this offer. Sales tax must be paid by consumer and invoices showing sufficient purchases to cover coupons submitted must be available upon re quest. Coupon is void if taxed, restricted or prohibited by law. and must be redeemed only on the Rhodes 5 pak. Mail coupons to Dakota Bake-N-Serv, Inc., Box 688. Jamestown, Morth Dakota 58401 for payment. Cash redemption value 1;20 of 1C. Coupon expires June 30 1973 SEE OFFER ON RHODES PACKAGE 118 "Cookie by Sandra Bloom Farm and Home Food Consultant T he cookie probably originated in history as a small unleavened cake. For many years in European history, only rich families could indulge in such treats since sugar and spices were precious. However, even the poor tried to splurge at Christmas, leaving us the tradition of so many seasonal delicacies — plum pudding, mincemeat, fruit cake and numerous Christmas cookies. One of history's first notations about cookies occurred in 1563. An English guide to cooks notes that Simnel Cakes (a small cake) could not be refused children begging on a Christmas morning. Nothing says "Merry Christmas" quite the way a tray of invitingly colorful Christmas cookies does. It is not too early to begin baking (and hiding) your seasonal goodies. Cookies and cookie dough maintain excellent freshness from 9 months to a year in a freezer. jrost and bake chocolate cookies ] /o cup margarine 1 cup brown sugar, packed 1 egg 1 teaspoon vanilla 1 cup sifted all-purpose flour % teaspoon salt 1/2 teaspoon baking poivder cup quick cooking oats 1 cup chopped California Walnuts 1 cup semi-siveet chocolate chips Cream together margarine, sugar, egg and vanilla. Combine flour with salt and baking powder. Blend into creamed mixture. Stir in oats, chocolate and walnuts. Drop by tablespoonfuls onto ungreased baking sheets, allowing room for spreading. Top each with a slightly rounded teaspoonful of Chocolate Frosting and a walnut half. Bake at 350 degrees for 10 to 12 minutes, until edges are lightly browned. Let stand a minute, then remove carefully to wire racks to cool. Makes about 36 cookies. CHOCOLATE FROSTING Melt one cup chocolate chips with V-> cup sweetened condensed milk in small saucepan set in hot water. kringlc kriinchics 2 cups sugar 1 cup-margarine 2 eggs 2 teaspoons vanilla extract 14 teaspoon peppermint extract U cups all-purpose, flour cup cocoa 2 tablespoons baking powder 2 teaspoons salt % cup milk 14 CI 'P crushed peppermint stick candy 14 teaspoon peppermint extract 1 can (1 lb. 2 oz.) vanilla, frosting Cream sugar and margarine until light and fluffy. Beat in eggs, one at a time. Blend in vanilla and \-> teaspoon peppermint extract. Stir together flour, cocoa, baking powder and salt. Add flour mixture alternately with milk, beginning and ending with flour. Drop by level tablespoonfuls onto baking sheet. Bake at 350 degrees for 12 to 15 minutes, or until done. Coo!. Stir candy and 1 i teaspoon peppermint extract into frosting. Spread half of cookies with frosting; top with remaining cookies, sandwich- style. 1972 RURAL GRAVUBE SERVICE INC.

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