Northwest Arkansas Times from Fayetteville, Arkansas · Page 57

NORTHWEST ARKANSAS TIMES, Friday, Aprfl M, Urn DESSERTS STRAWBERRY ICE-BOX PIE Mrs. Beatrice Lancaster 300 W. 15th St. Fayetteville, Ark. IVi cups vanilla wafer crumbs ?i stick melted butter i tbsps. sugar 1 ozs. pkg. cream cheese (room temp.) 1 can sweetened condensed milk Vi cup lemon juice 1 3 ozs. pkg. wild strawberry Jello % cup boiling water Vi cup sugar 1 cup crushed strawberries Vi pt. Whipping Cream Mix wafer crumbs, sugar and melted butter thoroughly and press evenly into a 6 by ten baking dish and bake at 359 degrees for 8 minutes. Cool. Add tlie sweetened condensed milk to soltened cream cheese. Beat until smooth. Add lemon juice and mix well. Pour into p i e crust. Pour boiling water over Jello and sugar; stir until dissolved. Chill until syrupy; add crushed strawberries and whipping cream. Beat on med. speed of mixer until well blended. Pour on pie tilling; Chill overnight RUM DROPS Mrs. J. C. Gilbreath III Route 1, Box 7A West Fork, Ark. 2 cups finely sifted graham crackers 2 tbsps. cocoa 1 cup sifted powdered sugar V'a tsp. salt 1 cup finely chopped -nuts IVi tbsps. honey Vi cup rum Place graham cracker crumbs in a large mixing bowl. Stir in cocoa, powdered sugar, salt and nuts. In a separate bowl, combine honey and rum. Slowly add the liquid to the crumb mixture until the right consistency is reached. (That is when all the ingredients will hold together.) All the liquid may not be needed. Or. if the mixture is too dry, add a few drops more rum Roll the mixture into one- inch balls. Roll the balls in extra powdered sugar and p u t into a tin box for 12 hours to ripen. This recipe makes approximately two dozen rum balls. CHEESE CAKE Vickii Bulger Box 31 Prairie Grove, Ark. 1 pkg. lemon Jelto I cup hot water 1 tall can of evaporated milk 1 8oz. pkg. cream cheese 1 cup sugar 1 tsp. vanilla Vi Ib. graham crackers Vi II). margarine 1 heaping tbsp. powdered sugar 1 cup crushed pineapple Dissolve Jello in the hot water and chill until syrupy. Beat the milk, which has been chilled for several hours, u n t i l forms stiff peaks. Beat the syru- oy Jello until foamy, then beat it into the milk. Cream the cheese with the sugar and vanilla, fold into the milk. Fold in the crushed pineapple. C r u s h crackers fine, add powdered sugar, then melted margarine. Sprinkle % crumbs in a large rectangular pan. Pour in fche cake mixture and top with remaining crumbs. Chill, at least- 4 hours. 12 servings. B A N A N A CAKE CRUMB- NUT TOPPING Louise Walker HI. Box 18 Berryville, Ark. Vt cup butter I'-'a cups sugar 2 eggs slightly beaten 2 cups sifted flour I tsp. soda Vi Up. salt V'* tsp. nutmeg Vt cup buttermilk I cup mashed ripe bananas 1 tsp. vanilla Topping K cup crushed corn flakes Vi cup sugar 1 tbsps. soft butter Vi cup chopped nuU Cream butter and sugar together; add eggs an beat well. Sift together flour, soda, s a l t , and nutmeg; stir into creamed mixture. Stir in buttermilk, mashed bananas and vanilta. Spread in greased loaf pan. Sprinkle with topping made by combining, corn flakes, sugar, butter, and nuts. Bake in oven at 350 degrees for about 45 minutes. | · · RAW APPLE SPICE CAKE Mrs. Hazel Wilson Rt. 7 Fayetteville, Ark. IVi cups shortening 2 cups sugar 2 cups flour 2 eggs '/. cup butter (Melted) 1 tsp. soda 1 tsp. salt 1 tsp. cinnamon 1 tsp. nutmeg Vi bsp. baking powder Vi cup pecans or black walnuts 4 cups grated raw apples Cream shortening, sugar, and eggs. Sift all dry ingredients together and add to creamed mixture. Add apples and nuts. Last add melted butter and blend well. Bake at 300 degrees approxi- ICE BOX DESSERT Donna Vinson Route 1 Farmington, Ark. 2 (3 oz.) boxes strawberry flavored gelatin 2 cups boiling water IVi cups ice water Vi cup sugar 1 (No. 2) can crushed pineapple (drained) 3 large bananas (diced) V* pint whipping cream (whipped) 1V4 cups vanilla wafers or graham crackers (crushed) Combine gelatin and , boiling water -- stir until dissolved. SLir in sugar and ice water. Chill gelatin mixture until thick. Add pineapple and bananas. Fold in whipped cream. Line ah 8x12 inch baking dish with wafer crumbs. Set aside small amount for topping. Pour gelatin mixture, onto crumbs in baking dish and top with remaining crumbs. Put in refrigerator until set (preferably 3 hours or more). Serves 10-12. MISSISSIPPI MUD PIE Lola M. Douglas 1378 Hendrix Fayetteville, Ark. 1 cup oleo or Crisco V* cup cocoa 2 cups sugar 4 eggs IVi cups flour I cup pecans Melt together olco and cocoa, pour over sugar and mix, add eggs and flour, then mix well. Stir in chopped nuts. Bake in oblong cake pan or pyrex dish at 350 degrees for 30 minutes. W h i l e the above is still hot, spread on top, one 7-oz. jar marshmallow creme. Then on top of marshmallow creme spread icing. Icing 1 stick oleo or Vz cup Crisco 'i cup cocoa Vi cup Pet milk Vi tsp. vanilla I box confectioner's sugar Melt together oleo and cocoa, add Pet milk and vanilla, then confectioner's sugar. Beat well. Add nuts to icing if desired. 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