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-- NORTHWEST ARKANSAS TIMES, FÂ« _Ark., Friday, April 28, 1974 DESSERTS RHUBARB COIini.EK Mrs. Drue Davis St. Paul, Ark . 1 qt. fresh or frozen rhubarb 1 box strawberry jcllo 1M cups sugar 4 tbsp. corn starch 1 cup crushed pineapple Plain pastry Place rhubarb in 8x10 baking dish. Put jello in 1 cup-measure and fill with boiling water. Stir to dissolve, combine sugar and corn starch and sprinkle o v e r rhubard. Pour dissolved j e l l o over and spread pineapple on top. Dot with butter, lattice with pastry. Bake 15 minutes at 400 degrees. Reduce to 350 degrees, bake 30 minutes. Cool to set before serving. Mrs. Virgil White Rt. 2, Box 20 West Fork, Ark. SUNSHINE BARS 1 cup shortening W cup white sugar % cup brown sugar 2 egg yolks 2 tbsp. water 1 tsp. vanilla ^4 top. soda J /z tsp. salt 2 cups flour 1 pkg. chocolate chips Meringue: 2 egg whites 14 cup brown sugar Cream together shortening, white sugar, and 'A cup brown sugar. Add egg yolks, water, vanilla, soda, salt and flour. Spread mixture into a 13x9 inch flat pan. Spread chocolate chips on top of mixture. Make meringue of 2 e g g whites and V4 cup brown sugar. Spread over the mixture in pan. Bake at 350 degrees for 30 to 40 minutes. COCONUT POUND CAKE STRAWBERRY BUNDT CAKE STRAWBERRY GLAZE PIE APPLE-DATE DREAM Mrs. Rick Abshier Rt. 3 Fayelteville, Ark. 2 c. flour 1 c. sugar 114 tsp. baking soda 1 tsp. salt 1 tsp. ground cinnamon % tsp. ground all-spice 2 eggs (slightly beaten) 1 21 07.. can apple pie filling ] /4 c. cooking oil I tsp. vanilla 1 C. chopped dates Vt c. shopped walnuts Sift together all dry ingredients. Combine eggs. pie filling, oil, and vanilla with the dry ingredients: Stir in dales and nuts. Pour into greased and floured oblong cake pan. Bake at 350 degrees for 40-45 min. (Very good served with a dollop of whipped cream.) PEANUT BUTTER LOGS Frances Stokes 1756 A Shamblin Ave Fayettcville, Ark. ! 1 c. Wesson oil 1 jar (12 oz.) peanut butter 2 c. graham cracker crumbs 1 loaf white sandwich bread 1 tbsp. sugar Trim crust off all bread slices, then cut each slice into six strips...place in 350 oven for 10 to 12 minutes to toast until hard. Mix peanut butter and wesson oil until thin consistency...add sugar...dip breadsticks into mixture, then roll in graham cracker crumbs Hcadv to eat. Pi if U'e B * auly KUTM S college Teaching All P1u*Â«* Of Cosmetology For Further Informalloa DIAL 521-3571 Mrs. Ada Bnkor Rt. 2 West Fork, Ark. 1 cup while shortening 2 cups sugar 5 eggs, separated 1 cup angel flake coconut 1 tsp. coconut extract or flavoring 2 cups flour 1 cup buttermilk 1 tsp. baking soda V5 tsp. salt Cream shortening and sugar together. Separate eggs Beat yolks until thick and light a n d add to first mixture. Stir soda in buttermilk and add alternately with flour. Add coconut, salt and flavoring. Lastly fold in stiffly beaten egg whites. Pour into 10-inch tube pan that has been greased and floured. Bake m pre-heated oven at 325 degrees for about 1 hour and 15 minutes or until cake is nicely browned. Allow cake to cool with pan inverted on wire rack Prepare icing or glaze and pour over cake while glaze is hot Icing or Glaze 1 cup sugar 1 cup water 14 tsp. coconut extract Cook together until it boils for one minute. Pour over cake and sprinkle top with coconut. Let cake cool thoroughly before cutting. Makes a very moist cake and keeps well without getting dry. Mrs. Johnny Stout Pinnacle Star Rt., Box 31A Elkins, Ark. 1 cup sugar 1 egg W cup shortening 2 cups self-rising flour 11-3 Cup strawberries Mix sugar, shortening; add egg; stir in flour and strawberries; pour in a greased floured pan. Bake 350 (iegree oven for 30 to 35 minutes. Serve warm or may be topped with powdered sugar icing. BUNDT CAKE Mrs. W. R. Bond Natural Dam. Ark. 1 pkg. Duncan Hines Lemon supreme mix 1 pkg. lemon Jell-O 4 eggs unbeaten ?4 cup oil % cup water Mix and bake 350 degrees for 35 minutes. While baking, mix 114 cup powdered sugar with a or 6 tbsps. lemon juice. Ice pick cake full of holes and pour over cake while hot.(Bundt pan cool cake about 5 mins.) Put back in over 5 minutes. Wayne McGiubony 2100 N. Leverett, No. 35 Fayelteville, Ark 14 cup sugar 3 tbsps cornstarch 3 tbsps. flour Vz tsp salt Z Cups milk 1 slightly beaten egg Vt cup heavy cream, whipped 1 tsp vanilla 1 baked 9 in. pastry shell 'A cup almonds (optional) 2 cups halved strawberries strawberry glaze For cream filling, combine sugar, cornstarch. flour and salt. Gradually stir in milk. Bring to a boil, stirring constantly. Lower heat and cook; stir till thick. Stir a little of hot mixture into egg; return to remaining hot mixture. Again bring just to boiling; stir constantly. Cool, then chill. Beat well, fold in whipped cream and vanilla. Cover bottom of cooled baked shell with the toasted almonds Pour chilled filling over them. Pile 2 cups halved strawberries atop filling. Pour slightly cooled strawberry glaze over berries Refrigerate till serving t i m e berve with whipped cream if desired. Strawberry glaze: Crush 14 cup strawberries. Add V4 cup water and cook 2 min. Sieve. Combine 'A cup sugar 2 teaspoons cornstarchj gradually stir in berry juice. Cook, stirring constantly till thick clear. Tint to desired color. SALE CREEK STRAWBERRY PIE 1 baked pastry shell 1 qt. strawberries 1 c. sugar 1 e. boiling water J tbsp. cornstarch plus enought cold water to make a paste 1 c. whipping cream whipped Bring to a boil and strain 1 c. at the smaller berries, the sugar, and the boiling water. Now add the cornstarch mixture. Cook over the fire for a couple of minutes, stirring constantly. Remove from fire and beat. Return to a slow fire and cook slowly until thick. Have ready a baked pie shell. Arrange the rest 01 the berries which have been washed and picked over in the shell. Pour the hot sauce over them. When cool, spread whipped cream that has been sweetened with powdered sugar over the top. What Does It Take To Be A PHARMACIST? I Education Dependability Service Â· Accuracy Â· Training Â· Skill Experience Â· Promptness i Dedication Â» W U I V d l l Q f l Charle* Cfirwhens Harold Clinehen.