The Algona Upper Des Moines from Algona, Iowa on September 12, 1957 · Page 27
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The Algona Upper Des Moines from Algona, Iowa · Page 27

Algona, Iowa
Issue Date:
Thursday, September 12, 1957
Page 27
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MERINGUE SPICE BARS IMr cups sifted flour teaspoon baking powder teaspoon soda teaspoon salt teaspoon cinnamon teaspoon cloves cup shortening cup brown sugar 1 egg yolk % cup buttermilk or sour milk M> teaspoon vanilla extract Topping 1 egg white '.4 cup brown sugar % cup chopped nuts PINEAPPLE TURNOVERS 2 l /4 cups sifted flour 1 teaspoon salt % cup butter 4 to 6 tablespoons ice water 1 No. 2 can crushed pineapple (1 lb., 4 ozs.) % cup. sugar 2 tablespoons butter 1 teaspoon grated lemon peel 1 tablespoon cornstarch 1 egg yolk 1 tablespoon water Sift flour and salt into a ' mixing bowl. Cut half of butter into flour, using a pastry blender or two knives, until mixture has consistency of coarse corn meal. Cut in other half of butter until particles are as big as peas. Gradually add cold water. Form dough into ball, wrap in waxed paper and chill for easier handling. Combine pineapple, sugar, butter and lemon .peel in a saucepan and heat. Mix cornstarch with a small amount of cold water to make a thin paste. Add, to pineapple and cook one minute. Cool sauce. Roll out half of dough at a time to ¥4 inch thickness on a lightly floured pastry cloth or board. Cut into 4 or 5-inch circles. Place about 1% tablespoons of cooked pineapple sauce on half of circle. Fold over other half and seal edges with the floured tines of a fork. • Place on ungreased baking sheet- Brush turnovers with* lightly beaten egg yolk and water. Bake at 400°F. (hot oven) 15 to 20 minutes. Serve hot or cold with leftover pineapple sauce. Makes about 12 turnovers. always get Brands that have made a Name for themselves Sift together flour, baking powder, soda, salt, cinnamon and cloves. Cream together shortening and sugar until light and fluffy. Add egg yolk and beat well. Add flour mixture to creamed mixture alternately with milk and vanilla extract. Spread in greased 7 x 11-inch pan. Beat egg white until stiff. Add brown sugar gradually and mix well. Spread on cookie dough. Sprinkle with nuts. .Bake in moderate oven (370'F ) 30 minutes. Makes 22 bars, 1x3% inches. 5 NEW TRICKS TOLL HOUSE" COOKIES Only Neatle'a (R) Semi-Sweet Chocolate Morsels make Authentic Toll Hoiue Cobkieal- Richer flavored, NeitleVMoraela are America's favorites—2 to II Buy the Jumbo Bag, try all these exciting variations. F/x em with Cornflakes! ^ •*/ Prunes & Apricots I Graham Crackers! Peanut Butter! >." if- !ce Cream.' "Original loll House Cookies Preheat oven to 875° F. Sift together 1 c. plus 9 tbi. sifted flour, H up. baking soda, Ji Up. »alt—aet aside. Blend }» c. butter (or shortening), 6 tba. granulated sugar, 6 tba. brown sugar, H tap. vanilla, X up. water. Beat in 1 egg. Add flour roiiture— mix well. Stir In half 12 01. Jumbo pttg. (1 c.) Nes tie's Semi-Sweet Chocolate Morsels, ) s c. nuts, coarsely chopped. Drop by half teaspponfuU on greased cooCfe aheet. Bake at; 875° ¥. Time: JO to 12 mio. Yield: 60 cookie*. Toll House Variations Add on* of the following to the Original recipe: ' ' 1. 1 c. cornflakea, unrruihed. 2. K c. each chopped uncooked prune* and apricota. 9. 1 c. coarsely crumbled graham crackers. 4. Peanut Butter Variation: Substitute for nut*: 2 tb«. peanut butter, P*Sf S 1 3 76 ° F ^ Ti T; ? to l ° n>i "- Vto 5. Toll House Sandwichet: For each aerviug, spread softened vanilla ice cream between two Toll House Cookies. Wrap and freeze.

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