Northwest Arkansas Times from Fayetteville, Arkansas on April 26, 1974 · Page 39
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Northwest Arkansas Times from Fayetteville, Arkansas · Page 39

Fayetteville, Arkansas
Issue Date:
Friday, April 26, 1974
Page 39
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Page 39 article text (OCR)

TIMES. FayeUevlIIe. Arlc.. Friday! A D ril «. ,974 _ DESSERTS HONORABLE MENTION GOLDEN HERITAGE PIE Mrs. Gerald J. Walsh Hwy. 10 W.. Rt. 4 Fayelleville, Ark. Pastry (2-erusl 9" pie) 1 cup butter 8 oz. pkg. cream cliecse Vt cup cream pinch salt Z'A cups sifted all-purpose flour Cream butter and cheese together until fluffy. Stir in cream 'and salt and mix well. Stir in flour and mix to a smooth dough. Chill in ice box before using. Filling 1 cup chopped apples (peeled) 'A cup white raisins (seedless) 1/3 cup chopped apricots ?i cup sugar V4 cup water 1 cup crushed pineapple 1 tbsp. grated orange rind 2 tbsp. orange juice 1 tbsp. lemon juice 2 tbsp. honey % cup sweet cider Combine apples, raisins, apricots, sugar and water. Cook 10 minutes, stirring carefully until apples are soft. Drain. Add remaining ingredients to mixture. Cook 10 minutes or longer. Cool slightly. Bake in lattice - top pastry. Bake in 425 degree oven for 10 min. Then turn down heat arid cook for about 'A hour until brown Cover with foil if pie browns too fast. CALIFOKNIA SALAD Mrs Tommy EaslerliiiB irTM n ! ), Fa !' mington Road 1'aycUevillc, Ark. 1 3 02. pkg. orange jello 1 3 oz. pkg. lemon jello 1 cup boiling water 2'/z cups cold water When the above is thick but not set, add 1 cup miniature marshmallows, 2 sliced bananas and 1 can crushed pineapple, well drained. When solid add'topping: Bring to boil: 1 cup pineapple juice, mix % cup sugar, V, tsp. salt, 2 tbsp. butter, 1 egg, 2 tbap. flour. Pour slowly into boiling juice. When t h i c k , remove from heat and cool. Fold into 1 A. pt. whipped cream or dessert whip. MISSISSIPPI FUDGE Donna Mixon Box 2509 University of Ark. Fayetteville. Ark. 4 eggs I'/z c. flour % cup cocoa 2 c. sugar 1 c. nuts Melt 2 sticks butter, add 1-3 c. cocoa and stir. Mix the above ingredients and add to butler mixture. Bake in greased 9x13 pan 25 minutes, 325 degrees. Remove cake from oven (cake will be soft), immediately cover with miniature marshmallows. Place foil tightly over pan and return to o v e n 10 minutes. Frosting 1 Ib. box confectioners sugar 1/3 c. cocoa Vz c. milk 1 stick oleo. melted Mix together and frost cake when cool. STRAWBERRY PIE Danny Haffelder Rt. 4, Giles Road Fayetteville, Ark. 1 c. of flour V4 c. of butter 3'/4 tbsp. powdered Sugar 1 quart strawberries 1 c. of sugar 3 tbsp. cornstarch Blend flour, butter and powdered sugar; press in pan with fingers. Bake in a 350 degree oven until slightly brown, about 20 minutes. Place hair of berries in baked crust. Add sugar and c o r n s t a r c h t o remaining berries; boil until clear and thick. Cool slightly; pour over berries in crust. Cool; cover with whipped cream and serve. FRUIT COCKTAIL CAKE Joyce Ralston Rl. 7, Roberts Rd. Fayetteville, Ark. 2 cups sifted cake flour 1 1/3 cups sugar 1 Isp. salt 3 tap. baking powder \z cup shortening 2 eggs 1 large can f r u i t cocktail and juice (1 Ib. 13 oz.) 1 tsp. vanilla Combine flour, sugar salt baking powder in mixing bowl! Add shortening, eggs, fi-iiit cocktail and vanilla. Beat on medium speed for 2 minutes Pour into l o n g greased and floured cake pan. Bake approximately 25 to 30 minutes at 350 degrees. Icing 1 cup granulated sugar 1 stick oleo % cup evaporated milk % cup coconut Vi cup chopped pecans % tsp. vanilla Mix all ingredients except vanilla. Bring to boil and boil for 2 minutes. Remove f r o m fire, add vanilla, stir well. Pour over cake. SUGAR-CRUSTED APPLES Mrs. Ellen Moore Route 2 Prairie Grove, Ark. 6 large cooking apples, preferably Rome Beauties 1/3 cup all-purpose flour % cup sugar Vz tsp. cinnamon 1/3 cup butter or margarine 1 egg, slightly beaten % cup orange juice Whipped Cream (optional) Core and peel apples. Mix next 3 ingredients and cut in butter. Brush apples with egg and roll in mixture. Arrange in greased shallow baking disb and fill cavities with a n y remaining mixture. Pour orange juice in bottom of dish. Bake, uncovered, in moderate oven (350 degrees F.) 1 hour, or until apples are just tender. Serve warm with the sauce in baking dish, and with whipped cream, if desired. Serves 6. AFTF,R SCHOOL COOKIES Anne Alvord 2100 North Leverett No. 84 Fayetteville, A r k . 1 c. brown sugar 1 c. white sugar 1 c. shortening (I use 1 stick butter and 1 stick oleo) 2 eggs 1 tsp. vanilla 2 c. flour 1 tsp. salt 2 tsp. soda Vz tsp. baking powder 2 c. oatmeal 2 c. rice krisoies 1 c. chopped pecans Cream sugars and shortening. Add eggs. Add sifted dry ingredients and vanilla. Next stir in oatmeal, rice krispies and nuts. Drop by teaspoonfuls on cookie sheet. Bake at 325 for 15 minutes. QUICK CRACKER CAKE Mrs. Velma L. Whitmer Rt. 2. Box 221 Muldrow, Okla. 2 sticks oleo 1 small can crushed pineapple 2 c. sugar 1 c. chopped nuts I Ib. box graham crackers Set aside 12 four cracker sections and crush remaining crackers. Cook oleo, sugar and pineapple until sugar dissolves. Add n u t s and crushed crackers to mixture. Cool before arranging into layers. Place foil in the cracker box and begin by placing a layer of crackers in bottom, a layer of cooked mixture, then another layer of crackers, and so on until you have a six .layer cake. Refrigerate and slice to serve. PINTO PRESTO CAKE Mrs. .7. E. Brown Rt. 3 . Fayetteville, Ark. 1 c. sugar V* c. butter 1 egg beaten 2 c. cooked pinto beans washed 1 c. flour 1 tsp. soda '/2 tsp. salt 1 tsp. cinnamon % tsp. cloves, ground '/z tsp. allspice 2 c. diced raw apples 1 c. raisins % c. chopped nuts 1 tsp. vanilla Cream sugar and butter; add egg and mashed beans. Sift dry ingredients together. Add to sugar mixture. Add apples, raisins, nuts vanilla. Pour into a well greased 10" tube pan. Bake in 375 degree oven for 45 minutes. Glaze decorate with maraschino cherry halves and walnut halves if desired. : as - or smoke to dirty your home. Man? new models even fettle self cle ovens fo save you that messy, thankless chore. Yet an Elecfr c Ran Jcost* a day to operate, thanks to low-cost electric power 3 YOU DO LIVE BETTER ELECTRICALLY! OZARKS ELECTRIC COOPERATIVE Corporation

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