Page Four - The Springville Herald - October 2, 1980 Local UA of W sets forum on TV values On September 25, at 7:30 p.m., the Utah Association of women will meet at the home of Norma Tipton, 346 S. Canyon Avenue. All Springville women are invited to attend whether or not they are Association members. Sandra Skouson and Peggy Anderson will discuss the subject "Blowing the Whistle on Rise W Shine: it's Cocoa breakfast time Fragrant, steaming cocoa in a cup has been a favorite breakfast tradition for generations. But did you know that versatile unsweetened cocoa is the key ingredient in many of the breakfast foods that help make getting up in the morning a pleasure? It's simpler than you'd think to prepare breakfast break-fast treats that will coax your family to "rise 'n' shine." When you start with a base of Hershey's cocoa, added straight from the can, you eliminate several steps. There's no pre-melting or clean-up, less risk of scorched pans or lumpy batters. Most important, because cocoa is chocolate in a very concentrated form, coffeecakes, breads or whatever will actually look and taste more Breakfast time Everything's coming up cocoa! Did you know that U.S. chocolate . manufacturers use approximately 3.5 million pounds of whole milk daily to make milk chocolate? "Perhaps no person can be a poet, or can even enjoy poetry, without a certain unsoundness of mind." Macaulay. Crib corner Sept. 21 Boy to Michael and Alice Ann Pelletier Jacobsen, 1623 E. Canyon Rd., Springville. Girl to Wayne and Sharon Turner Hicks, Route Box 31, Springville. Sept. 20 Girl to Robert and Candace Harper Bateman, 1999 N. University, No. 129, Provo. Girl to John and Janet Lyn Oldroyd Augustus, 900 N. Main, No. 7, Springville. Sept. 15 Boy to Kenneth and Linda Hughes Brailsford, 42 N. 1360 E., Springville. Sept. 15 Boy to Randy and Doreen Casey Snyder, Springville. Sept. 8 Girl to Harley and Ellen Bartlett Guinn, Springville. Sept 7 Boy to Larry and Cathy Erdman, Springville. Sept. 11 Girl to Stanley and Julie Welker Ridley, 126 W. 200 N., Springville. Boy to Charles and Diane Thorpe Brown, 850 N. Main, No. 19, Springville. T.V.: Violence, Sex, Values." They both recently addressed the subject at BYU Education Week. The purpose of their discussion is to influence people in our own area to teach their children to choose quality programming. Sandra Skouson is a free-lance writer for instructional TV. She is Orem City's PTA Council chocolatey. (It's nice to know that Hershey's cocoa is 100 percent natural, too.) Chocolate and bananas, always a popular combination, com-bination, are shown off to advantage in this Chocolate Banana Breakfast Break-fast Loaf. Mix everything together in one bowl, then pour and bake. (Add a cup of raisins or chopped dried fruit for an extra energy boost.) Glazed Cocoa Batter Bread is an easy-to-make tube-pan coffeecake. Crunchy with nuts, it's impressive enough to star at a special occasion brunch. What better way to lure sleepy heads out of bed than with the smell of fresh doughnuts? And Chocolate Doughnuts are doubly enticing. Simply combine ingredients, roll out, cut and fry quickly A stove with thermostatically ther-mostatically controlled burners can save an estimated 10 percent on your energy bill. It's a good idea to insulate in-sulate hot water pipes running from your heater to faucets if the distance is very far. Sept. 22 Girl to Paul and Barbara Bar-bara Steinfeldt Trunnell, 850 N. Main, Springville. Sept. 17 Boy to Robert and Christine Warner Cary, 1070 E. 400 N., Mapleton. Boy to Gordon and Toneta Mortensen Lowe, 225 E. 1270 N., Springville. Girl to Bruce and Sylvia Lynn Palmer, 1555 W. 2600 S., Mapleton. Girl to David and Nancy Nelson Jorgensen, 276 N. 1100 W., Springville. Sept 13 Girl to Dennis and Susan R. Cronkhite Zufelt, 388 E. 300 N., No. 15, Springville. Twin boys were born Sept. 15 at the LDS Hospital in Salt Lake City. Brett Roger and Michael Vern were born to Roger Vern and Susan Larsen Lemmon, Grantsville. Grandparents are Ferrus and Beth Larsen, Mapleton, and Neldo and LaVern Lemmon, Grantsville, Utah. Great grandparents are Bernice Beardall, Springville, and Mr. and Mrs. Reed Larsen, Mapleton. r TV chairman and a member of Utah Stake PTA TV Committee. Mrs. Skouson holds a B.A. degree in radio and TV speech. Peggy Anderson is a homemaker and holds a B.A. degree in English. She is a freelance instructional in-structional designer. Mrs. Anderson is Orem City's PTA Council president and chairman of the State PTA TV Committee. till crisp on the outside they'll still be moist inside. in-side. (These keep well in the refrigerator, too, wrapped in waxed paper, foil or plastic.) Rich Cocoa Waffles are also super-chocolatey you'll probably want to bake up an extra batch to put in the freezer. Then reheat in the toaster or oven to serve for breakfast, break-fast, or topped with ice cream and fudge sauce for dessert. CHOCOLATE BANANA BREAKFAST LOAF (Makes one loaf) IV2 cups unsifted flour V2 cup Hershey's Cocoa Two-thirds cup sugar 1 teaspoon baking powder ,2 teaspoon baking soda '2 teaspoon salt cup Blue Bonnet Margarine 1 cup mashed ripe bananas (about 2 medium bananas) 2 eggs, slightly beaten. Combine first 6 ingredients in large bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse meal. Add bananas and eggs; stir with fork just until blended. Spread evenly into greased and floured 9" x 5" x 3" loaf pan. Bake at 350 degrees for about 55 minutes or until toothpick inserted in center comes out clean. Cool on wire rack in pan for 10 minutes. Remove from pan and cool completely. Dust with confectioners' sugar before serving. If desired, stir in 1 cup raisins, finely chopped apricots, or other dried fruits just before baking. GLAZED COCOA BATTER BREAD (Makes 1 10-inch batter bread) 2 cups unsifted flour 1 tablespoon sugar 1 pkg. Fleischmann's Active Dry Yeast cup milk V4 cup water ' cup Blue Bonnet Margarine 2 cups sugar Two-thirds cup Hershey's Her-shey's Cocoa cup hot water 3 eggs, slightly beaten 1 teaspoon baking soda A teaspoon salt 1 teaspoon vanilla 1 cup chopped pecans or walnuts Confectioners' sugar frosting Chopped pecans or walnuts Combine cup flour, 1 tablespoon sugar and yeast in large mixer bowl. Heat milk and Vi cup water in saucepan till lukewarm. Add to dry You through Dress - A In the "Year of the Family" Let the light of Christmas shine on all children. All customers are invited to pick up their free doll to dress. Prizes will be awarded to winners of a contest in seven categories. All dolls will be distributed to the needy in our area. Dressed dolls are due back at the offices before December 1, 1980, so pick up yours now. DOLLS AVAILABLE in every office after October 1, 1980. Provo Springville Spanish Fork Riverside Plaza Mapleton Payson ingredients and beat at low speed of electric mixer for 2 minutes, scraping sides and bottom bot-tom of bowl often. Add cup flour or enough flour to make soft dough; beat at medium speed for 2 minutes. Cover and let rise in warm place (85 degrees), free from draft until mixture is light and spongy, about 45 minutes. Meanwhile, crem margarine with 2 cups sugar; set aside. Combine cocoa and hot water; stir until smooth; cool. Add margarine and cocoa mixtures to yeast mixture. mix-ture. Beat in eggs, remaining flour, baking soda, salt, vanilla and nuts. Pour into well-greased well-greased 10-inch tube pan. Let rise, uncovered, in warm place, free from draft, until doubled, about 2 hours. Bake at 350 degrees for 45 minutes or until bread tests done. Cool in pan on wire rack for 10 minutes. Remove from pan and cool completely. Before serving, frost with confectioners' sugar frosting; sprinkle with additional nuts. CHOCOLATE DOUGHNUTS (About 2 dozen doughnuts) 3 tablespoons Blue Bonnet Margarine Two-thirds cup sugar 1 egg 2V2 cups unsifted flour Vfecup Hershey's Cocoa 3 teaspoons baking powder 1 teaspoon salt V2 teasp.yn ground nutmeg Two-thirds cup milk Deep hot oil Confectioners' sugar Cream margarine, sugar and egg until light and fluffy. Combine dry ingredients; add alternately alter-nately with, milk to creamed mixture. (If necessary, add additional central bonk &trut Brookside School is proud to announce their "Citizens of the Month" for September. They are: back row (left to right): Amy Tuttle, daughter of Mr. and Mrs. Earl Tuttle; Colleen Lusk, daughter of Mr. and Mrs. Kenneth Lusk; John Olson, son of Mr. and Mrs. Roger Olson; Lori Garcia, daughter of Mr. and Mrs. Henry Garcia; Shane Penrod, son of Mr. flour to make dough stiff enough to roll.) Roll out on lightly floured board to '2-inch thickness. Cut out doughnuts with floured cutter. Carefully slip into preheated oil (365 degrees F). Fry 2 to 3 minutes; turn once during frying. Drain on absorbent paper. Cool and dust with confectioners' sugar. RICH COCOA WAFFLES (10-124-inch waffles) 1 cup unsifted flour 34 cup sugar V2 cup Hershey's Cocoa V2 teaspoon baking powder V2 teaspoon baking soda 4 teaspoon salt Mtmbtr 2 eggs 1 cup buttermilk or sour milk V4 cup Blue Bonnet Margarine, melted 1 teaspoon vanilla. Combine flour, sugar, cocoa, baking powder, baking soda and salt in mixing bowl. Add eggs and buttermilk; beat just until well blended. Gradually add melted margarine while beating to keep batter smooth. Bake in waffle iron according to manufacturers' manufac-turers' directions. Serve warm with butter and syrup, sausages or bacon if desired. - Doll and Mrs. David Gunn. Front row (left to right): Mikel Michener, son of Mr. and Mrs. Mikel M. Michener; Malisa Bird, daughter of Mr. and Mrs. Eric Bird; John Wright, son of Mr. and Mrs. Logar Wright; Kathy Schroder, daughter of Mr. and Mrs. Marion Carl Schroder; Jeffrey Sargent, son of Mr. and Mrs. David Sargent. "Beware of all en- wricoc fhatrpnnire new clothes." Thoreau LA-l LSI V "V V w -l I 262 Or yH'c 4S9-7S9 can help. ICS "Friends have all things in common." Plato