Page 44 article text (OCR)
2Z -- NORTHWEST ARKANSAS TIMES, F*yetteville, Ark., Friday, April 26, 1971 DESSERTS t'NUAKICI) VHVI1' CAKH Anne Wlnslcd Ilnulc 1 Cnnc Illll. A r k , I InrKo tiin ciiiinoil milk I II). mm'.ilmuillowH I III. graham crackers 1 I I ) . I'lilfiltiH 1 II). (latex 1 K i n u l l Jar fruit mlxluro 1 mcl. Jar iniiraschlno dioi'rles Â·1 l'il|H pOOailK '!. oups NnnllHli wtilmittt '. t i i | W Iwlok walmils. In double hulli'i 1 . moll marsh- miillmvM and m i l k , Crush KiMlnim crackers until fine. Mix all iilhor Â· Innrt'diont.H, llien mid llii' inni'.'ihmnUinv m i x t u r e . Add n'lK'ki'i's, mix Uioroiitfhly Press Into Uiho |nn, iilorc In rofrljtoi'- ulor u n t i l f i r m . Kemovo from pun, Mtoro in rorrl^eriilor, covered. To keep moist, soak wll.li cherry Juice, wine or r u m , (is di'shvd. MOD COOKIKS Kmidy Lewis HMO A.iluvood Kiiyollcvllle, A r k . 'I c. annul 1 I/I! c. rcicofi 1 .4lld( hnllor '/Â« c. nil Ik li d, O I l t M pjnch of salt 1 Isp. vanilla fill the N U K t i r , cocoa, hnllor milk Into p u n , sllr good, then tun) lionl on tilifh unlil II Kets tlilrli Then |iil Hie only, Mill nnil v m i l H n and sllr till mixed, then pill In the refrigerator, or Ciil hot I ' U M I ' K I N CHH'TON 1'IK Miss Mnry III. NorriH ill. 2 KaycUovllk'. Ark. PrMMire (i dinner Cookie C r u m b Crust, Combine 1 '/i cups ginger 1 snaps, rolled fine. Stir in !l Ibsp. melted oleÂ« or bultor. Press tlfjhUy into a 0- Indi pie pan. Press around Hie sides. This has lo be clilllcd. Then prepare ingredients. L envelop unflavored gelatin Â·Vi cup brown sugar '/i tap. sail 114 Isp. pumpkin spice .'I eggs, separated Vt cup wbole milk or cream '/i cup waler 1/3 cup while sugar l\ ! 2 etip.s canned pumpkin Combine the gelatin and brown sircar and salt and spice mixture in a sauce pan. Slir unlli gelatin is moiled, over low f l a m e . Next stir in bcalcn egg y o l k s , then sllr In waler a n d sugar and m i l k . Then add the p u m p k i n slowly lo Ihc mixture. Cook over medium heat. sllr- rlng lo just below simmering point, cook about 10 minutes. Then remove to a pan of ice water and stir until mixture is slightly I'hlckened. In a b o w l tail egg whiles unlil sllff. Add Ihe l/:t cup while sugar, a n d beat well until whites hold a f i r m poult. Fold into gelatin mixture and leat well in i c c water vintll thoroughly mixed. Then pour Into Ihe prepared pic shell, after uboul 4 hours. Serve with whipped cream on top if desired. Serves 6. WACKY CAKK Kiiimn HminicuU iinv n SI. P a u l . Ark. .1 c. flour (i thsp, cocoa 'I. (.:. siiMni 1 I IMP. suit ?. Lsp, soda Vi c\ salad oil '. tl).sp. vlnogar r. ttotd w a t e r f. r. cold \vnier Sifi first f InjjrodhMils toge- thiT (hen iuM IdKl a. Mix well. I!ak HO m i l l , lit :i!iO dcgi'ces, M i i M o r \\ L ill br very t h i n . This eaki- slays moist u n t i l tho lust piece. SEVKN LAYER BARS '/i c. butler or margarine 1 e. g r a h a m crackers 1 c. shredded coconut 1 6-ot. pkg. semi-sweet chocolate 1 n m. pkg bullerscotch pieces 1 15-07.. can .sweetened condensed milk (do not substtlule) t c. chopped nuts Melt butter In 13x9x2 baking pan. Sprinkle erumbs- evenly over butler. Sprinkle on coconut, chocolale, buUcrscoloh nieces Pom condensed milk evenly over lop, sprinkle on nuts, press lightly Into pan. flake in motiorulc oven (350 degrees) for 30 minules. Cool in pan. Cut into '10 1x2" bars. PROGRESS can be a ... . . . BEAUTIFUL THING! Let us show you what's brand new, exciting, and available this year in our wide range of wall coverings ! ! We've got a hatful of ideas. Custom luiWIng and (Umcxftllng flno line wall ciivfrinj: I. TOWNSHIP KOAO PHONi. ...-4M] (Turn Wit o(l Hry, 71) V l'/z RIBBON ICEBOX DESSERT Sandra L. Bone 6 E. Maple Fayctteville. Ark. 14 (2'/r inch sq.) graham crackers 1/.1 cup sofl bulter I !4 cups powdered, sugar :i tbsp. evaporated milk t'/i cups juice from fruit cocktail (plus waler, if necessary) 1!Â£ pkg. (1 a?..) strawberry gelatin Vi cup evaporaled milk cup water cups drained fruit cocktail Line bottom of 8" x 10" pan with hair of the graham crackers. Heal powdered sugar into butter, '/i cup at a time, Stir in 3 Ibsp. milk, 1 tbsp. at a time. Spread on crackers in pan. Cover wibh remaining half of graham crackers. Chill thoroughly. Meat fruit juice to boiling. Add gelatin and stir until dissolved. Cool, but do n o t chill. Divide into two equal parts; let one part stand at room temperature until needed. Stir the -Ti cup milk into t h e other part, and chill until slightly thicker than unbeaten egg whites. Beat at h i g h speed u n t i l fluffy. Pour over crackers. Chill until firm. Add to remaining gelatin the water and fruit. Pour over chilled lay- or in pan. Chill until firm. Cut In squares. May s e r v e with whipped lopping. Serves 6-8 as dessert, or can Increase recipe for parly refreshments. O t h e r gelatin and fruit combinations may also be used, as peach gelatin and peaches. WHITE CAKE Mr. Earnest R. Smith Route 1, Box 19 Farminglon, Ark. % cup shortening or butter 2% cups self-rising flour H'I cup sugar 1 1/3 cup thin milk 2 Isp. flavoring 4 egg whites 'Â£ cup stiffly beaten Mix shortening and sugar together. Add milk alternalely with self-rising flour. Fold in egg whites, add flavoring. Bake in layers in greased and floured pan at 350 to 375 degrees. Cool and ice. FRESH PEACH PIE Lillian E. Phillips (Mrs. Don) 521 Fallin Fayetteville. Ark. dash salt l /z Isp. cinnamon. \Vi cup sugar 3'/i tbsp. quick tapioca 3 tbs. fresh peaches almond flavoring Make double crust pie dough. Use half of dough lo line 9 inch pie pan and use remainder to cut slrips for laltice top. Dot bottom of pie dough with margarine. Peel and slice peaches. Combine peaches and remaining ingredients in large bowl. Pour into pie shell. Bake at 425 degrees for 114 hours. .Lower temperature if crust browns too quickly. Suggested pie dough: (for single crust) Combine 1 cup flour. Yz tsp. salt, 1/3 plus 1 tbsp. shortening. Then add 2 to 3 tbsp. cold water. PEANUT BRITTLE Mrs. Rosie Lackey 530 So. Washington Fayetteville Ark. VÂ£ c. water 2 c. sugar Vt c. white corn syrup Vi raw shelled pecans 2 tbsp. butler 1 Isp. salt 1 tsp. soda Cook water, sugar syrup until it spins a thread. Add peanuts cook until they begin lo pop. Add butter salt to soda. Pour into cookie sheet. When cook break into pieces. APPLE PAN CAKES Mrs. Gladys H. Morris Catalpa Hill Farm Farmington, Ark. 1 cup finely chopped apples (Delicious yellow or red) 2 cups flour 2 cups milk 2 eggs 4 tsp. Calumet baking powder IVi tsp. salt Sift flour.i salt and baking powder together. Separate eggs, add the yolks with milk to dry ingredients. Mix well. Fold in well beaten egg whites to batter. Bake on well greased griddle or electric skillet in 4-inch squares. Serve with a pat of butter or oleo on each P-Cake. Sprinkle each pan cake with sugar and cinnamon. (Mix V4 cup sugar with Vi tsp. cinnamon). RED VELVET CAKE Patricia K. Barren 1940 W. Custer Lane Fayetleville, Ark. Yz c. shortening 114 c. sugar 2 eggs 2 tbsp. cocoa 2 02. red cake ex, ^ .ig T tsp. salt 1 tsp. vanilla 1 c. buttermilk 214C. flour sifted l'/z tsp. soda 1 tbsp. vinegar Icing 5 tbsp. flour 1 c. milk 1 c. sugar I c. butter 1 tsp. vanilla. CAKE: Cream first shortening and eggs and then add sugar and a paste of which the cocoa and red coloring .is made. Mix with, vanilla and buttermilk. Add other things except soda and vinegar. Mix soda and vinegar by itself and fold into mixture. "Do not b e a t." Bake for 30 minutes at about 350 degrees or until cake springs back when touched. Makes 2 9" cakes. ICING: Cook flour and milk until thick. Let cool. Add sugar and butter and vanilla and beat until smooth. When this is done the mixture will look like real thick whipped cream. Spread on cake in desired way and place in cool place to let icing keep its texture. JVeL F U N E R A L H O M E J N C Phone 521-5000 One More Convenience Our private parking lot is but another of the special provisions we make in order to assure complete convenience for the families we serve and tlioir friends.