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About The frontier. (O'Neill City, Holt County, Neb.) 1880-1965 | View Entire Issue (Sept. 15, 1960)
PINEAPPLE STRAWBERRY ROLL i cup strawberries H cup sugar IK cups undrained crushed pineapple IK tablespoons cornstarch Dash of salt l teaspoon lemon juice 1 teaspoon butter ★ ★ ★ 1 Sponge Roll 1 cup whipping cream FILLING Wash, hull and slice berries. Add 2 tablespoons sugar. Let stand. Heat pineapple to boil ing. Blend remaining sugar with cornstarch and salt. Stir into hot pineapple. Cook and stir until clear and thick. Re move. Add lemon juice, butter and strawberries. Chill. SPONGE ROLL 4 eggs % cup sugar 2 tablespoons water l teaspoon vanilla Few drops almond extract % cup cake flour 1 teaspoon baking powder !i teaspoon salt Beat egg yolk until thick and lemon-colored. Gradually beat in one-half of X cup sugar. Beat in water, vanilla and al mond extract. Beat the egg whites until stiff but not dry. Slowly beat in remaining half of sugar. Fold into egg yolks. Sift flour, measure, add bak ing powder and salt. Sift again. Fold into egg mixture. Spread evenly in jelly roll pan (10xl5xX inches) lined with greased, waxed paper. Bake in moderately hot oven (375 degrees) 15 to 20 minutes. Turn out of pan onto clean towel sprinkled with pow dered sugar. Strip off paper and roll quickly in towel like jelly roll. Let cool. To Serve. Whip cream and sweeten a little if desired. Un roll cake and spread with pineapple filling and half the cream. Reroll carefully so as not to squeeze out the filling. Frost with rest of cream. Dec orate with pineapple slices and berries. Serves 8. PEACH CARAMEL SHORTCAKE 2 cups sifted flour 2 tbsp. sugar ■3 tsp. baking poudcr l tsp. salt li cup shortening # cup milk l slightly beaten fresh sliced peaches whipped crettm Heat oven to 450° (hot). Crease a square pan, 9x9xlX". Sift to gether Hour, sugar, baking powder, salt. Cut in shortening. Stir in milk, egg. Pat dough evenly in pan. Crumble Carumel Topping (cream 2 tbsp. butter and X cup brown sugar, stir in X cup chopped nuts) over top. Bake 10 to 15 minutes. Cut in squares and serve as shortcake with fresh peaches anti whipped cream. Serving Tip: Delicious served warm for breakfast, as coffee cake. Goupy Fof^ you Who can resist "CHOCOLATE REFRESHERS” SSKLw*. ", —_^ Chocolate Refreshers* (Prize-winner in 11th Pillsbury Bake-Off) 11/4 cups sifted Pillsbury's BEST All-Purpose Flour 3/4 tsp. soda 1/2 tsp. salt 1 1/4 cups dates cut in pieces 3/4 cup firmly packed brown sugar 1/2 cup wafer 1/2 cup butter 1 cup (6 02. pkg.) 2 unbeaten eggs 1/2 cup orange juice 1/2 cup milk 1 cup chopped walnuts Nestle s bemi-bweet Morsels I Sift flour with soda and salt. Combine dates, brown sugar, water, butter in large saucepan. Cook over low heat, stirring constantly, until dates soften. Remove from heat. Stir in Choco late Morsels; beat in eggs. Add dry ingredients alternately with orange mice and milk. Blend thoroughly after each addition. Stir in walnuts. Bake in well-greased 15 * 10 x 1-inch jelly roll pan at 350°F. for 25 to 30 min. Cool; spread with glaze. Cut in bars. Orange Glaze 111/2 cups sifted confectioners' sugar 2 tbs. soft butter 1 to 2 tsp. grated orange rind | 2 to 3 tbs. cream I Combine suger, butter and orange rind. Blend in cream until of spreading consistency. 'Adapted by Ann Pillsbury COPYRIGHT 1960. THE NESTLE CO.. INC. jj^hey're chewy rich goodies everyone loves! Full of nuts and dates and Nestles* Semi-Sweet Chocolate Morsels! Best because Nestle s makes the very best chocolate! See other prize-winning recipes on packages of Semi-Sweet Morsels...and new Butter scotch Morsels! NestlCs BUTTERSCOTCH TOU HOUM MO«ML« NESTLE T” THE FLAVORS YOU LOVE-NESTLE S MAKES BESTI