Northwest Arkansas Times from Fayetteville, Arkansas on April 26, 1974 · Page 43
Get access to this page with a Free Trial
Click to view larger version
April 26, 1974

Northwest Arkansas Times from Fayetteville, Arkansas · Page 43

Publication:
Location:
Fayetteville, Arkansas
Issue Date:
Friday, April 26, 1974
Page:
Page 43
Cancel
Start Free Trial

Page 43 article text (OCR)

.NORTHWEST ARKANSAS TIMES. F.yettevine, Art.. Friday, April ». 1974 - DESSERTS SPECIAL SPICE CAKE Wanda Roudabush Route 7 Payetteville, Arts. 2 cups sifted all-purpose Hour 1 cup sugar 1 tsp. baking powder V tsp. salt * tsp. baking soda 2 tap. cinnamon 2 tsp. nutmeg » tsp. cloves % cup brown sugar V4 cup soft shortening 1% tsp. vanilla % cup evaporated milk 1/3 cup water 1 tbsp. vinegar 3 eggs Sift into a 3-qt. bowl, flour sugar, baking powder, saH, baking soda, cinnamon, nutmeg and clwes. Add brown sugar shortening and vanilla. Add a mixture of milk, water and vinegar. Beat hard 2 minutes with electric mixer at medium speed or by hand. Add 3 eggs and beat hard 2 minutes more. Bake in a greased and floured 9x12 inch cake pan at 350 degrees F. for 35-40 minutes. Bake near center of oven. When cool add topping. Topping 2 cups sugar 4 tbsp. flour 1 cup butter or margarine 1'A cups sweet milk Cook until Khick, then beat until creamy. GRANDMA'S OLD FASHION FUDGE CAKE Audie Napier Route 1 Cane Hill, Ark. 3 1-oz. squares unsweetened chocolate % cup sugar % cup milk 1 egg, beaten */4 cup shortening 1 cup sugar 1 tsp. vanilla 2 eggs 2 cups flour 1 tap. soda V tsp. salt % cup milk Combine chocolate, % cup sugar, 'A cup milk and 1 egg in saucepan. Cook and stir over low heat until chocolate melts and mixture thickens, cool. Stir shortening to soften. Gradually add 1 cup sugar. Add vanilla and the 2 eggs, one at a time, beating well after each. Sift together flour, soda and salt. Add to creamed mixture alternately with % cup milk. Blend in chocolate mixture. Bake in oven on 350 degrees for 30 or 35 minutes. PEACH DUMPLINGS (Czechoslavakian) Jan Sobolik Venn 811 Highland Fayetteville, Ark. 1'A cups milk Vi cup cream of wheat (reg.) % tsp salt 6 -8 med. peaches, ripe 2 eggs l'/4 -2 cups flour Combine milk, cream of wheat, and salt and cook over low heat until thick. Cool. Slightly beat eggs and mix well with cooled mixture. Add flour so that douh is no longer sicky so that dough is no longer sticky and roll out about 'A" thick. Divide dough and wrap around poaches. (Peaches may be skinned and have the pit removed; then fill center with sugar. This is optional.) Drop into boiling salted water and cook for 15 to 20 minutes in a covered pot. Drain and serve immediately. Each person then cuts the peach dumpling up and pours melted 'butter on top. Then top with sugar, cinnamon, and cottage cheese. RutiV Teaching Alt Phases Of Cosmetology For Further Information DIAL 511-3571 BEST-EVER FRUIT COBBLER Mrs. A. L. Holland 5-19 E. Prospect Fayetteville, Ark. VA cups flour 1 tsp. baking powder 'A tsp. salt *A cup shortening Vi cup milk 1 stick margarine 2 cups fruit (any kind, canned, fresh or frozen drained) 2 cups sugar (spices may be added, depending on fruit used) 2 cups water For crust: Mix dry ingredients thoroughly, cut in t h e ghortemng and add milk. Mix Jghtly unta all ingredients form a ball. Roll out on lightly floured board into rectangular shape; about 7xl4-inch. Spoon the fruit over the dough spreading evenly. Roll up like a jelly roll, rolling from the short end. Cut into 1" to 1'A" ? ?*· fcP1 ? ce ' in 9xl3-inch baking dish, m which the margar- m « has been melted, placing cut side down. Mix sugar and water together and pour over cobbler rolls Juice from the fruit may be substituted for part of the water. Bake at 350 degrees for 1 hour, or until well browned. Makes 10-12 servings. BANANA SPLIT PIE Shirley Fisher : 1335 E. Township Rd Fayetteville, Ark. Crust: 3 cups crushed graham crackers 1% cups melted dec Filling: 2 sticks (1 cup oieo) · 2 cups powdered sugar 2 eggs 2 tsp. vanilla Topping: 2 cups crushed pineapple drained 7 bananas, sliced, 2 pkg. whipped topping (prepared as directed) 1 cup nuts, chopped 24 drainel maraschino cherries Prepare crust and place In a 9x13 inch pan or use 2 prepared graham cracker p i e crusts. Beat the ingn-dients for the filling (oleo, sugar, eggs, vanilla) at high speed for about /O minutes. Pour ovesr crust Layer pineapples, bananas, and whipped topping over filling mixture. Arrange nuts and cherries over top. Refrigerate overnight. MEXICAN WEDDING CAKES Sheri Andrews Route No. l Farmington, Ark. 1 cup butter % cup powdered sugar 2 cups flour 1 tap. vanilla 1 cup nuts Combine butter and powdered {"* ar -. Then add flour to mixture. Add vanilla and nuts. Roll into small balls and place on greased cookie sheets. Bake in oven at 300 degrees for 25-30 minutes or until golden brown. Koll m powdered sugar as soon as removed from oven. · Jr?. 000 ' and tnen roll in sugar * i SNOWBALL CAKE Ernestine Boen Rt. 2 Elkins, Ark. 1 large angel food ring 2 pkg. unflavored gelatin 1 cup boiling water 1 cup sugar 1 tsp. salt 1 small can crushed pineapple 3 packets Dream Whip Dissolve gelatin in a small amount of cold water, add boiling water, sugar, salt and pineapple. Set in refrigerator until mixture becomes syrupy Prepare 2 pkg. Dream Whip (as directed on pkg.) fold into gelatin. Have cake broken in small pieces. Line a large round bowl ·with saran wrap. Make layers of cake pieces and gelatin mixture until all is used. Refrigerate until firm, turn out on cake plate and top with remaining pkg. of prepared Dream Whip. (Beautiful and so good) DISSILUSION PIE Mary Lou Burkhardt 725% W. Cleveland Fayetteville, Ark. 1 c. sugar 3 tbsp. cornstarch % tsp. salt food coloring 1 pie shell 1 c. cold water 2 egg whites 1 tsp. vanilla whipping cream . MI * * c. sugar. 3 tbsp. cornstarch, % tsp. salt real well. Add the water and boil until thick, and looks like starch stirring occasionally. Let this mixture get real cold nnBea ' 2 egg whites real stiff, and add cornstarch mixture and , r, p V, v ,? nlIla - Beat in mix er until Huffy - color with vege- Hl f Coring and pour into pie shell. Top with whipping cream! and refrigerate until used WALNUT WONDER CAKE PEANUT BUTTER COOKIES Barbara Bell 11 W. Elm Fayetteville, Ark. 1 c. soft margarine 1 c. sugar 2 eggs 1 tsp. vanilla 1 c. sour cream 2 c. flour 3 tsp. baking powder 1 tsp. soda 'A tsp. salt Cream margarine and sugar. Beat in eggs and vanilla. Add sour cream and sifted dry ingredients. Spread % of mixture in 9x13" greased pan. Mix together: 1/3 c. brown sugar Vi c. white sugar 1 tsp. cinnamon '/4 c. chopped walnuts Sprinkle W of mixture over batter in pan. Spread remaining batter on top and sprinkle remaining sugar mixture over it. Bake at 350 degrees 35-40 min. · · ' : · RHUBARB CAKE Linda Foster Route 2. Box 274 West Fork, Ark. 1V4 c. sugar V4 c. shortening 1 egg 1 tsp. vanilla 1 c. sour milk 1 tsp. soda 2 c. sifted flour 2 c. diced rhubarb Dust rhubarb in 1 tbsp. flour before adding to mixture. TOPPING: Mix W c. brown sugar, V* tsp. cinnamon, chopped nuts. Sprirskle on batter. Bake 1 hour in mod oven at 325 degrees. MORE BON BONS Marcella Morton West Fork Acres West Fork, Ark. 1 can Eagle Brand milk 1« box powdered sugar 14 oz. pkg. Hake coconut 1 stick margarine 2 cups chopped pecans 12 oz. pkg. chocolate chips 1 bar paraffin Combine milk, sugar, coconut, margarine and pecans. Roll in balls, refrigerate. Melt together, chocolate chips a n d paraffin in double boiler. Dip balls. Makes about 100-200 candy bon-bons. Nobody makes Malt Liquor like Schlitz. Nobody! Excellent for Cooking Too! Mrs. C. B. Pyeatte R. 1, Box 40 Cane Hill, Ark. 1 cup peanut butter 1 cup sugar 1 egg 1 tsp. vanilla Mix well. Make into balls about size of large marbles. S? ? D" Sll 8h"y oii «l cookie ** Press with fork and bake at 350 degrees for about 5 or 6 minutes or until firm to touch, but not brown, ^ Delicious and they freeze FRESB COCONUT CAKE Lynn Anne Duncan Rt. 3, Box 34J Nashville, Ark. 3 6-oz. pkg. FROZEN coconut 8 oz. sour cream 2 cups sugar 1 Butter Cake Mix Mix coconut, sour cream, and sugar; refrigerate overnjgiht. Prepare cake mix as directed on tine package in three layers. Cool. Spread icing on caka plate, layers, and on sides. Wrap well in aluminum foiL Must refrigerate 3 days. Eat on fourth day. This moistens t h · cake throughout. EGOLESS PUMPKIN COOKIES Genevieve Maguire Rt. 5 Fayetteville, Ark. 1 c. brown sugar, packed 1 c. cooked pumpkin 5 /4 c. shortening 1 tsp. vanilla 2 c. Hour 1 tsp. soda 1 tsp. baking powder % tsp. salt 'A tsp. cinnamon 14 tsp. nutmeg 1 c. raisins % c. nuts (optional) Mix first four Ingredients. Add flour with soda, baking powder, salt spices. Stir in raisins nuts. Drop by teaspoon onto cookie sheet. Bake 12 to 15 minutes at 350 degree! F. Store in refrigerator. NEW SHIPMENT IN Our Selection Has Never Been Better! Treasured 6 Ft. Grandmother CLOCKS $388 Regular $459.00 A Masterpiece of decorator splendor to add just the right touch of charm and personality to your home or office, to be treasured and enjoyed through generations. Time perfected 8-day movement weight driven, it announces the time with a beautiful Westminster melody. The hour is counted by the Big Ben Gong. GRANADA GRANADA--Other styles at similar savings! Come in ... choose your favorite style for immediate delivery, or lay one away for that very special day. Convenient terms available. You Can Depend On IK ne furnishings Highway 71 North -- Springdale -- 751-7161

Get full access with a Free Trial

Start Free Trial

What members have found on this page