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Show CHOCOLATE BROWNIES 3dlE3X33GCfl3B . lk cup shortening cup brown sugar cup white sugar " 2 beaten eggs 1 cup cooked squash or canned pumpkin 3 cups sifted cake flour 4 tsp. baking powder Vi tsp. soda xk cup milk 1 cup chopped walnuts 2eggs : COOKIES (From my friend JoAnn and Simons) Janice D. Fisher temperature. Pour over Philadelphia (softened) 1 tbls. lemon juice cup granulated sugar 2 eggs . 1 box vanilla wafers -- k cup flour ... Vi teaspoon salt ; - . - pkgs. eight ounce Cream Cheese 2 chocolate brownies. , . - pieces CHEESE CREAM - over simmering water. Stir to blend. Set aside to cool to room 2 (1 ounce) squares unsweetened baking chocolate '4 cup butter or margarine 1 .. cup sugar .l law) mother-i- n chocolate Melt : . margarine in top of double boiler Pam Jessop Darlyne Crowther (From Grandma - my dear tablespoons butter or margarine (With marshmallows) SQUASH CAKE 2 ' 1 Pre-heoven to 350 degrees. Grease an 8" square baking dish. Melt baking chocolate in the top of a double boiler over simmering water. Remove from simmering water and let cool to room 1 . I" temperature. Combine butter or margarine, sugar, eggs, flour, and salt in l tsp. maple extract Cream shortening and sugar. Add beaten eggs and pumpkin. Add sifted ingredients, alternating with milk to creamed mixture. Fold in walnuts, maple extract Pour into 3 waxed paper lined 8 inch layer pans. Bake in 350" oven for 30 minutes. Cool, frost with Harvest Moon Frosting . HARVEST MOON FROSTING Combine in top of double boiler egg whites (unbeaten) Vk cup brown sugar, firmly 3 packed Dashof salt 6 Tbsp. water , Beat well with rotary or elec- - trie beater. Place over rapidly boiling water. Cook 7 minutes, stirring constantly until frosting stands in peaks. Remove from double boiler. Stir in l teaspoon vanilla. Beat until thick enough to spread. Frost sides first, then: top. Will frost a 3 layer cake. UNCOOKED QUICKIE CHOCOLATE CAKE minute icing) Pam Jessop (Like cups flour cups sugar ,, cup cocoa 2 teaspoons salt 2 cups water 34 cup oil l tablespoon vinegar 2 teaspoons vanilla 3 2 " egg whites 23 cup white corn syrup 23 cup confectioners sugar teaspoon cream of tartar 1 teaspoon vanilla Combine and beat until stiff. Mix all ingredients together 35 minutes in greased and floured 9x13 pan at 350 degrees. . and bake in the bottom of each cup. Spoon cream mixture over wafers. Fill cup about lk full or one inch from the top. Bake 12 minutes in a 350 degree oven. Cool and put in 1 tsp. of any pie filling in the center and serve. Yield is 24 to 30 cookies. One can of pie filling will do two CHRISTMAS WREATHS Janet Reber cup flour tsp. soda Vt tsp. baking powder Vt tsp. salt 14 cup . .... margarine. cup brown sugar cup sugar 1 egg, slightly beaten xk tsp. vanilla 1 g oats cup 1 cup RiceKrispies lk cup coconut 13 cup finely cut candied cher1 - BISCUIT TORTONI Laura Jo McDermaid 1 1 Cream butter and sugar, stir in egg and vanilla. Gradually add flour mixture, oats, rice cereal, coconut and cherries. Mix well. Drop by tablespoon-ful- s on greased baking sheet 2 inches apart. Put half of a candied cherry in the center Of cookies for Christmasy look. Bake 350 for 4 : minutes. 1 (6 ounce) package semisweet chocolate pieces 12-1- tsp vanilla egg white : 2tbls.lrMrum 13 cup macaroons (crushed) V4 cup toasted blanched ries Sift dry ingredients. cup whipping cream 13 cup powdered sugar quick-cookin- CHOCOLATE TOPPING : almonds (minced) Whip cream with sugar and vanilla until peaks form.' Beat egg white to soft peaks and fold into cream mixture. Add rum and macaroons. Spoon into cup cake papers. Set in muffin tins. Sprinkle with almonds. Freeze until firm. Remove from freezer 10 minutes before serving. . SPECIAL PRICES ON 7 2 - medium bowl. Mix with mixer until smooth. Add cooled melted chocolate and mix until mixed well and batter Is dark brown with no streaks. Spread batter evenly in bottom of prepared baking dish. Bake 25 minutes. Remove from oven and cover brownies with miniature marshmallows in a single layer. Return to oven long enough for marshmallows to melt almost completely. Remove again and allow brownies to cool completely. Spread icing evenly oyer cooled brownies. Refrigerate brownies until chocolate has set. Remove 10 minutes before cutting into 2 inch squares. Makes 16 brownies. FLUFFY FROSTENING (her family's favorite) Pam Jessop Place paper cupcake linings in a muffin tin. 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