Northwest Arkansas Times from Fayetteville, Arkansas on April 26, 1974 · Page 47
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Northwest Arkansas Times from Fayetteville, Arkansas · Page 47

Fayetteville, Arkansas
Issue Date:
Friday, April 26, 1974
Page 47
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Page 47 article text (OCR)

JfOltTHWEST ARKANSAS TIMES. Fayetteville, Ark.. Friday, April iff. 1974 - 25 DESSERTS RHUBARB CAKE Beulah Frederick Rt. 1 Prairie Grove, Ark. 3 tbsp. butter or margarine '/t cup 'packed brown sugar % Ib. rhubarb, diced (2 cups) re-1 food coloring (optional) 3 egg yolks 2 tbsp. orange juice 1 ci'o granulated sugar 'A cup hoi water 1 cup all-purpose flour l'/z tsp. baking powder % Isp. salt 3 stiffly beaten egg whites Melt butter in a 9x2-ineh pan r o u n d or 8x8x2-inch square baking pan. S'ir in the brown sugar. Remove from heat, top evenly with rhubarb. Add a few drops of red food coloring to orange juice, drizzle over rhubarb. In large mixing bowl, beat egg -o|i;s till thick and lemon colored, gradually add the 1 cup sugar and beat till thick a n d light Slowly stir in water. Stir together 'flour, baking powder and salt, add to e g g yolk mixture. Mix just till well combined, fold in beaten egg whites. Spoon evenly o v e r rhubarb. Bake in 325 degree oven for 1 hour or until cake tests done. Remove from oven, let stand 5 minutes, loosen sides and invert onto serving plate. Serve warm with whipped cream, if desired. Makes 8 to 10 servings. CHOCOLATE PIE Mrs. Barbara McClain. 815 Greenwood Fnyetteville, Ark. 15 graham crackers, crushed fine Vi cup butter, melted 1 tablespoon, flour 30 marshmallows 'A cup milk 1 6-oz. pkg. chocolate bits % pint whipped cream Mix crackers, butter, and flour well and press into buttered pie pan. Bake 15 minutes at 350 degrees. Keep out 1 tablespoon of crumbs and bake in separate pan 8 minutes to sprinkle over top of filling. Put marshmallows, milk and chocolate bits in top of double boiler. Heat until melted, stir often. Fold in whipped creiam Place in crust, sprinkle crumbs over top and refrigerate 3 hours before serving. WHITE CHRISTMAS PIE Rhonda Boyd Rt. 2, Box 107 Hindsville, Ark. 'A c. sugar Vi c. all-purpose flour 1 envelope unfavored gelatin '/= tsp. salt 1% c. m i l k % tsp. vanilla Vt tsp. almond flavoring Blend thoroughly in sauce pan the suga.-, flour, gelatin, salt and miX Cook over medium heat until m i x t u r e boils, then boil one m i n u t e stirring constantly. Place in a pan of cold water until mixture is cool and mounds slightly when dropped from spoon. Add flavorings. Meringue 3 egg whites 'A c. sugar Vi tsp.-cream of tartar C a r e f u l l y fold i n ihc- meringue, then whip % c. cream and fold in m i x t u r e Then add 1 c. flake coconut. Pour into baked and cooled pie shell. Garnish with toasted coconut, cherries, strawberries or chocolate curls if desired. ChocoJale Cake (deliciously moist and keeps well) : /4 c. starter % c. water Vt c. m i l k Hi c. flour - Let sponge stand till bubbly and smells like sour milk. Then add: 1 c. sugar 'A c. shortening (room temp.) 'A tsp. salt . '-. Vi tsp. salt 1' tsp. vanilla 1 tsp. vanilla 1 tsp. cinnamon 2 eggs 2 squares chocolate .-' (melted) Beat all together: Bake at 350 degrees 25 to -30 minutes in Bundt Pan greased and floured. COTTAGE CHEESE PIE Mrs.' C. Vollmer Rt. 1 West Fork, Ark. 1 cup cottage cheese % cup sugar % cup milk 2 eggs % tsp. vanilla Mix and pour in unbaked pie shell. Bake 45 minutes at 450 degrees. LARGE ASSORTMENT OF COOKBOOKS Office Supplies and Printing McROY McNAIR 17 E. Center Cravens Blag Fayetteville DOUBLE FUDGE CAKE Mrs. W. R. Charon MOO Township Fayetteville. Ark. 4 squares bitter chocolate I cup milk 1 cup flour (sifted) 1 Teaspoon baking powder 1 teaspoon vanilla 4 egg yolks 4 egg whites 2 cups sugar Dissolve chocolate and milk in double boiler. Beat to a paste. Cool slightly. Measure flour -- sift three times more, the last time with baking powder. Beat egg yolks lightly Add sugar and v a n i l l a . Add cooled chocolate mixture to this and fold into flour and baking powder. Mix thoroughly. Fold in beaten egg whites. Divide batter equally and pour into two 9 cake pans (greased and iloured). Bake in 375 decree oven until done -- approximately 25 or 30 minutes Uo not cook too long. Double Fudge Frosting 4 squares bitter chocolate ~ 4 tablespoons butter 1 Ib. powdered sugar 1 teaspoon vanill a , 2 or 3 tablespoons cream Melt chocolate and butter in double boiler. Remove and add sugar, vanilla and cream A RICH CHOCOLATE TREAT. POUND CAKE Mrs. Burl Orr R. 1, Box 142 Prairie Grove, Ark. 1 bar german sweet chocolate 2 cups sugar 1 cup shortening 4 eggs 2 teaspoon vanilla 2 teaspoon imitation butter flavoring 1 cup buttermilk 3 cups sifted all- purpose flour V'z teaspoon soda 1 teaspoon salt Partially melt chocolate over hot water. Remove a n d s t i r rapidly until melted. Ccol. Cream sugar and shortening. Add eggs, flavorings and buttermilk. Sift together flour, soda, salt; add to shortening Alix well. Blend in chocolate. Pour into a well-greased and floured 9-inch tube pan. Bake in a slow oven (300 c]egrees) about Vk hours. Remove from pan while still hot and place under tightly fitting cover until thoroughly cooled. Glaze: Melt 1 bar of german sweet chocolate and 1 tablespoon shortening in 14 cup water over low heat. Mix 1 cup sifted confectioners' sugar and dash of salt. Blend in chocolate and % teaspoon vanilla. Make % cup. Tastes great with or without glaze. IMPOSSIBLE PIE Mrs. Ralph McCulloch HI. 6 Fayetteville, Ark. % c, sugar 154 c. coconut 'A tsp. salt 'A tsp. baking powder 14 c. flour 'A c. melted butter 1 tsp. vanilla 2 c. milk 4 eggs (slightly beaten) Mix part of milk, flour and eggs first, then add rest of ingredients. Pour into lightly buttered pie dish. Bake at 350 degrees for 40 minutes. SAND TARTS Mrs. Albert Hattabaugh Route 7 Fayetteville, Ark. 1 cup butter (8 oz.) (room temperature) 'A cup powdered sugar 2 cups flour (all-purpose) 1 c. chopped nuts 1 tsp. vanilla Cream butter. Add sugar, stir well. Add flour and nuts and vanilla. Shape into balls or crescents. Bake in ungreased cookie sheet in a 350 degree oven for 20 minutes. Hull while warm in powdered sugar. Here's One Dessert You Don't Have To Cook Everyone's Favorite Dessert. Serve It With a Variety of Toppings or Plain. Always Creamy, Smooth and Delicious- ICE CR,EAM Fayetteville and Springdole

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