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_NORTHWEST ARKANSAS TIMES. FayettevlTTe. Ark.. FrMav. April 28, 1974 -- 19 DESSERTS GRANDMA'S CHOCOLATE CAKE Mrs. Bcrnice Holmes R.R. 1 Fayetleville, Ark. 2 cups brown sugar 1 cup m i l k 3 1-oz. sqaures unsweetened chocolate % cup shortening 1 tsp. vanilla % tsp. red food coloring 3 eggs 2 cups sifted enriched flour 1 tsp. soda 'A tsp. salt Kent and stir 1 cup brown sugar, y z cup milk and chocolate over very low heat till chocolate melts. Cool. S t i r shortening. ' Gradually add remaining brown sugar, cream till fluffy Add vanilla and red food coloring. Beat in eggs, one a t , a time. Blend in chocolate mixture. Sift together flour, soda, salt, add to creamed mixture alternately with 'A cup milk beginning and ending with flour, beat after each addition. Bake in 2 paper-lined 0x1% inch round pans at 350 degrees, about 25 minutes. PAPER HAG APPLE PIE SOUK CREAM COFFEE CAKE MAYONNAISE CAKE Linda Gilbert 1764 No. Leverett, Apt 263 Fayetteville. Ark. 2 cups all-purpose four 1 cup sugar ] /4 cup cocoa (almost) I'A tsp. soda 1% tsp. baking powder Vx tsp. salt 1 tsp. vanilla 1 cup mayonnaise 1 cup water Sift dry ingredients together. Combine mayonnaise a n d sugar until smooth. Add d r y ingredients alternately w i t h water and vanilla. Beat until smooth. Turn into greased 9" square pan. Bake in 350 oven 3a minutes, or until done. (Pan may be lined with wax paper if desired.) Frosting l'/4 cups confectioners sugar Vt cup cocoa (almost) 2 tbsp. soft butter Â· Enough milk to spread Combine the above. Spread over cooled cake. This cake is perfect to make a day or so ahead of time, for the mayonnaise in it allows it to stay moist for quite a while. WACKY CAKE Loretta Harrison Carlson Terraces Apt SS108 Fayetteville, Ark. 1 c. sugar 1'A c. flour 1 tsp. soda Vi tsp. salt 3 tbsp. cocoa 1 tsp. vinegar 5 tbsp. melted butter 1 tsp. vanilla 1 c. water Pour all the above ingredients directly into a 10 inch square pan and mix well. Bake at 325 degrees until the cake pulls away from the edge, about 25 minutes. ONE-CRUST APPLE PIE Sharon Tucker Ml. Sequoyah Assembly Fayetteville. Ark. 2 cups tart apples, sliced thin 1 cup sugar '/4 tsp. cinnamon 1 stick oleo. melted 1 egg, well-beaten Add cinnamon and sugar to melted oleo, mix well, Stir in beaten eg gand apples. Turn into unbaked pastry-lined p i e pan (9 inch). Bake at 315 degrees for 35 45 minutes or until apples are tender. Â«~rfS*% 'c B * auty S College Teaching All Phases Of Cosmetology For Further Information DIAL 521-3571 g on Mrs. Charles Stewart 120 W. Lafayette St Fayetteville, Ark. 1 unbaked 9 inch pie shell 5 or (1 apples (depending size) Vi cup sugar 2 tbsp. flour '/4 ls]. nutmeg 2 tbsp. lemon juice Topping 'A cup sugar 54 cup flour 'A cup butter (1 stick) . Peel and slice apples. Place in large bowl and sprinkle sugar, flour and nutmeg over apples. Toss to coat well. Spoon into pie shell. Drizzle with lem- ?in J u '? e - Combine sugar and hi tt r r topping and cut in butter Sprinkle over apples to cover top. Slide pic into brown paper bag place on cookie sheet and fold end, secure with clips. Bake at 425 degrees or CHERRY CRUNCH DESSERT Mrs. Raymond Duncan Rt. 3, Box 34J Nashville, Ark Crust: 2 cups self-rising flour 2 sticks butter 1 cup nuts Filling: 1 8-oz. pkg. cream cheese, softened 1 box powdered sugar 2 envelopes Dream Whip (prepare as directed) Topping: L- Cai y cherr y Pie filling Mix the ingredients for t h e crust (flour, butter,, nuts) in a mixer and put in a 9x13 inch P?" a Â»d bake for 20 minutes at 400 degrees (brown). Cool completely (30 minutes) Mix cream cheese and sugar! Sep?TM' e| y mix ^e Dream WhiÂ£ f o l d the two mixtures together and spread on the cooled crust rffli m(il - c v h e r ' Chill overnight. Mrs. Ted Doke R 5 Fayetteville. Ark. 1 cup butter (sweet cream style) 2 cups plus 4 teaspoons sugar 2 eggs 1 cup sour cream 1 cup chopped pecans 1 tsp. v a n i l l a 2 cups flour VA teaspoons baking powder '/i teaspoon sail 1 teaspoon cinnamon Preheat oven to 350 degrees. Cream butter and 2 cups sugar until fluffy Beat in eggs well. Fold in sour cream vanilla. Fold in flour sifted with salt and baking powder. Combine remaining 4 teaspoons s u g a r , cinnamon and pecans. Place 1/3 of batter in a well greased and floured 9 inch tube pan. Sprinkle with % of the pecan mixture and pour in remaining batter. Sprinkle with remaining pecan mixture and bake for GO minutes or until done. Cool on rack. FRUIT COCKTAIL CAKE Mrs. Sue Jeremiah 10 E. Davidson Apt. 3 Fayetteville, Ark. 2 eggs 2 teaspoons soda 1 no. 2 can fruit cocktail 1'A cups sugar 2 cups flour Beat eggs, soda and cocktail and sugar, add flour, mix well pour into a 8 x 12 pan. Sprinkle brown sugar nuts on top Bake 350 degrees 30 or 40 minutes. Frosting 1 cup brown sugar 1 stick oleo 1 small can Pet Milk Cook to a boil or like gravy. Add V4 cup coconut, 1 teaspoon vanilla. Pour over cake while warm. BUNDT CAKE DE LUX Mrs. Martha Collins R 2 Winslow, Ark. Recipe 1 pkg. (18.5 oz.) cake mix, yellow, butter or butter pecan 1 pkg. instant v a n i l l a pudding mix % cup corn oil % cup water 4 eggs - % teaspoon butter extract 'A teaspoon vanilla extract Filling 'A cup sugar 2 teaspoon cinnamon ' cup almonds(cnopped fine) Glaze 1 cup powdered sugar 3 tablespoons milk 'A teaspoon butter extract 'A teaspoon vanilla extract METHOD: Preheat oven to 350 degres. Heavily grease a Bundt Cake pan with vegetable shortening and place some of the nicest slices of Almonds in the bottom of the pan. Combine the cake mix and pudding mix. Add corn oil and water, mix well and add the eggs, one at a time, mixing well after each addition. Set the timer and beat at high speed for 8 minutes. Near the end of the beating, add the butter extract and the vanilla. In a smal! bowl, mix the sugar, cinnamon and nuts that have been crushed fine. Layer this cake mixture with the sugar mixture starting and ending with the cake mixture. (There will be three layers of cake and two layers of the sugar mixture. Bake at 350 degrees for 35-40 minutes. Test with a straw. Remove from oven and cool on a cake rack for 8 minutes. Turn out onto plate and glaze using a pastry brush and apply all of the glaze. CHOCOLATE BROWNIE PIE Brenda Wist 6 Montgomery Street Fayetteville, Ark. Pastry for 3-inch one-crust pie 2 sq. unsweetened chocolate (2 oz.) 2 tbsp. butter or margarine 3 large eggs '/z cup sugar % cup dark corn syrup % cup pecan halves Heat oven to 375 degrees. Melt chocolate and butter over hot water. Beat together with rotary beater the chocolate mixture, eggs, sugar, syrup. Mix in pecans. Pour into pastry- lined pie pan. Bake 40 to 50 minutes, just until set. Serve slightly warm or cold garnished with sweetened whipped cream, Serves 8 to 10. SHOOFLY PIE (Pennsylvania Du(ch) Ann Marie Giese 1307 Shaw Avenue Springdale, Ark. l'/4 'A c. sifted all-purpose flour c. sugar tsp. salt % tsp. cinnamon % tsp. ginger Vt tsp. nutmeg % c. butter or margarine 'A tsp. baking soda V4 c. molasses % c. boiling water 1 unbake dB-inch pastry shell Mix together flour, sugar, salt, cinnamon, ginger and nutmeg. Cut in butter until mixture resembles coarse meal. Mix together baking soda and molasses and immediately stir in boiling water. Stir in 1 1/3 cups of the crumb mixture. Turn into pastry shell. Sprinkle remaining % c. crumb mixture over top. Bake at 375 degrees for 30 to 40 minutes, until crust is lightly browned. FORTUNE RECIPE Open 7 (one) fresh, new savings account. Add plenty of GREEN at regular intervals. Let set. (Daily Interest stirs it well.) Use as needed, but will keep indefinitely. FDIC . "The Bank for Your Money 9 '