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Show DECEMBER 2, 1986 L, I ORANGE CANDY CAKE Sweet and moist with the 1 c. butter 2 c. sugar 5 eggs 1 Tblsp. vanilla 1 (8 oz.) pkg. dates, cut up 1 (1 lb.) pkg. orange slice candy, cut up 2 c. pecans, shopped CARROT PUDDING MALLOW DESSERT FROZEN PEPPERMINT DE- SSERT c. sugar Vi c. milk 2 egg yolks, beaten Bring the above ingredients to boil. Dissolve: 1 envelope plain gelatin Vi c. cold water Let stand 5 minutes. Add to hot mixture. Beat whites of 2 eggs; add 2 teaspoons sugar. Whip 1 Vi cups cream. When cooked mixture has cup butter c. brown sugar 2 eggs 1 c. raw carrots, grated 1 c. raw apples, grated 1 c. raisins 2 c. bread crumbs Vi c. flour 2 t. baking powder V4 1. soda Vi t. salt 1 t. cinnamon 1 1. nutmeg Vi t. cloves 1 cup nuts Cream butter, add sugar gradually. Add beaten eggs, grated carrots Vi 1 1 25 1 1 or 30 marshmallows Pint whipping cream, whipped and lA cups peppermint stick candy crushed vanilla wafers Crush or grind peppermint candy. Cut up marshmallows in small pieces. Whip cream. Combine all 3 ingredients together. Line bottom of pan with crumbs. Add mixture and sprinkle more of the crumbs on top. Put in freezing unit until time to serve. Maybe served with whipping cream on top. cooled, add 1 teaspoon vanilla, then mix all above together. Line a pan with crushed graham crackers. Add a layer of the cream mixture, then crumbs. Let stand about 12 hours, then serve with a maraschino cherry on top. RED RASPBERRY FLUFF CRANBERRY DESSERT oz. pkg. red raspberry gelatin cup boiling water 1 cup crushed ice (drained) (6 ice cubes makes 1 cup) Add boiling water into blender first then empty gelatin into blender. Cover Blend 2 minutes to dissolve. Keep blender running; slowly add ice. Then blend 1 minute or until container feels cool. Pour into chilled sherbets. Wait 5 minutes, then serve. Serves 4 to 6. Dip rims of glasses in raspberry juice (from frozen or a few crushed fresh berries), then in sugar, before chilling. Pour fluff over thawed, frozen or fresh berries, trim with berries and mint. If molding this recipe a hot towel can be put on molds to loosen them. 1- -3 Vi Red Rasberry jello whole cranberries 1 cup walnuts 1 pint size sour cream 6 oz. cream cheese 12 marshmallows 1 pint whipping cream Dissolve jello in 2 cups hot water, cool until luke warm. Stir in 2 cans cranberries. Stir in sour cream and nuts. Let set until quite thick in fridge. Pour into baked shell 4 hours before serving 6 oz. pkg. of cream cheese Vt cup sugar 1 pint whipping cream 12 marshmallows cut in 4ths. Combine together and let stand 4 hours. 2 Pkg. 2 cans 1 (4 oz.) can shredded 4 c. sifted flour tsp. baking soda tsp. salt Va c. butermilk Vi 1 Cream butter and sugar until fluffy. Beat in eggs, one at a time. Add vanilla. Mix dates, candy, nuts and coconut with V 4 c. flour. Sift remaining dry ingredients: alternately fold them into creamed mixture with and apples. Add the dry ingredients. Pour into greased molds, filling 23 full. Steam 3 hours. Serves 12. LEMON SAUCE 1 c. sugar 2 tb. cornstarch 2 c. boiling water 2 tb. butter 1 lemon, rind and juice Mix cornstarch and sugar, add boiling water slowly, stirring constantly to prevent lumping. Bring slowly to the boiling point and allow to boil 5 minutes. Remove from heat, add lemon rind, juice and butter. EASY CHOCOLATE CHEESE PIE 3 squares Bakers semi-swe- buttermilk. Fold in fruit-nmixture. Spoon into and floured 10" tube pan. Bake in slow oven (300 degrees) 2Vi hours. ut well-greas- non-dair- whipped topping, y thawed baked graham cracker crumb crust, cooled Heat chocolate with water in saucepan over low heat, stirring 8-- or 1 constantly until melted and smooth. Beat cheese until smooth and fluffy; gradually beat in chocolate. Fold in whipped topping. Spoon into crust. Chill 2 to 3 hours or freeze until firm. Garnish with et chocolate V cup water 1 package (3 oz.) cream cheese, softened 1 container (8 oz.) Cool Whip grated chocolate or chocolate curls, if desired. SOFT GINGERBREAD HOLIDAY FRUIT CAKE cup brown sugar tsp. ginger 1 tsp. soda 3 cups sifted whole wheat flour tsp.cloves 'A tsp. salt 1 cup oil 3 eggs beaten well 1 Tbsp. cinnamon 1 cup sour milk 1 cup molasses or dark Karo syrup 1 cups sifted flour 1 tsp. baking soda 2 eggs, lightly beaten 1 e mince meat jar 2Vi 1 ready-to-us- 1 Vi 1 cups (IS ounce can) Sweetened Condensed Milk 1 cup walnut meats, coarsely chopped 2 cups (1 pound jar) mixed candied fruit Butter tube pan or spring form pan. Line with waxed paper. Butter again. Sift flour and baking soda. Combine eggs, mince meat, condensed milk, walnut meats and fruits. Fold in dry ingredients. Pour into pan. Bake in slow oven (300 degrees) for 2 hours, until center springs back and top is golden. Cool. Turnout; remove paper. Decorate with walnuts and cherries. ch flour cup 1 quart ice cream (see note below, Vi cup chopped pecans choco1 pkg. (6 oz.) late pieces Heat oven to 300 degrees. Prepare frosting mix as directed on package. Fold in flour until thoroughly blended. Add chopped nuts and chocolate pieces and fold in until evenly distributed. Turn into a glass pie pan which has been generously greased and lightly floured on bottom and sides. Spread frosting mixture over bottom and sides of pan to form a crust by making a shallow indentation in center of pan. Bake for 40 to 50 minutes until lightly browned. Vi ' t et V )') h'i n Layton 546-129- 4 350-37- Bake at 300 degrees for 40 to 50 minutes in a pan 1 pkg. fluffy white frosting mix ' - Be sure to sift flour. Sift dry ingredients together. Combine sugar, oil, eggs and sour milk and molasses. Beat in dry ingredients and bake in greased, floured 8x12 pan de5 for 35 to 45 minutes at 3 You use can grees. tsp. baking powder and sweet milk in place of sour milk and soda. HEAVENLY ICE CREAM PIE semi-swe- DISCOUNT AUTO PARTS 581 No. Main Cool completely. Fill baked, cooled crust with small scoops of ice cream. If Portable oven is used, bake at 225 degrees for 60 to 70 minutes. NOTE: Pink peppermint, green pineapple, strawberry or other. OWENS RUNNING BOARDS Color $7795 39 i i . I KLKU.liKt Clear 34 CEEB . ) DEFLECTA SHIELDS Cab Length GM9 S Q i . coconut I : . |