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About The frontier. (O'Neill City, Holt County, Neb.) 1880-1965 | View Entire Issue (Dec. 15, 1960)
I TOASTED ALMOND FINGERS cup butter 2 cups sifted flour cup confectioner’s sugor 1i teaspoon salt tablespoon cream 2 cups flnely chopped teaspoon vanilla toasted almonds Cream butter, add sugar gradually and cream together until ight and fluffy. Beat in cream antf vanilla. Add flour, sifted ogether with salt, mixing to form soft dough. Stir in nuts, -hill dough thoroughly. Shape into “fingers" and hake on un ified cooky sheets in 325°F. oven for about 15 minutes, until lelicately browned. When cookies are cool, dip one end of >ach into frosting made by combining 2 tablespoons softened mtter with 1 cup sifted confectioner’s sugar, 2 tablespoons lifted cocoa and 1 tablespoon cold coffee. Makes 6 dozen. CHOCOLATE TOPS 16 (li pitutul) marshmallows 2 tablesfxxms butter 2 tablespoons tumeu 2% cups sugar-coated toasted rice cereal % fxickage semi-sweet chocolate Combine marshmallows, butter, and honey in top of i double boiler. Cook over | boiling water until marsh mallows melt, stirring fre quently. Place cereal in a buttered bowl. Pour syrup over ce real, mixing thoroughly. Press mixture in u buttered 8-inch square nan. Place chocolate in top of double boiler und place over hot water. When par tially melted, remove from heat, and stir quickly until completely melted. Spread l chocolate over candy. Chill I only until set, then cut into I squares. Makes 36 pieces. Gou tyFor^ you Who can resist "CHOCOLATE REFRESHERS” Nestles Semi-Sweet Morsels!/ . /L a V««8» BUTTERSCOTCH PENUCHE 3lA cups sugar I Vi cups evaporated milk H teaspoon salt I package butterscotch pudding Mix 1 teaspoon vanilla Vs cup butter IV4 cups flaked coconut Combine sugar, milk, salt, and pudding mix in heavy 2X-quart* saucepan. Cook and stir over low heat un til mixture comes to a boil. Continue boiling, stirring occasionally, until a small amount of syrup forms a soft ball in cold water (or to a temperature of 232°F.). Remove from heat, add va nilla and butter, and beat until candy loses gloss and thickens, about 5 to 7 min utes. Add coconut. Spread n 9x9x2-inch pan, or drop >y teaspoonsfuls onto vaxed paper. Makes about IX pounds of candy. _ k\^/ Chocolate Refreshers* lUr (Prize-winner in 11th Pillsbury Bake-Off) 1 1/4 cups sifted Pillsbury*s 3/4 cup firmly packed 2 unbeaten eggs BEST All-Purpose Flour brown sugar 1/2 cup orange juice 3/4 tsp. soda 1/2 cup water 1/2 cup milk 1/2 tsp. salt 1/2 cup butter 1 cup chopped walnuts 11/4 cups dates cut in pieces 1 cup (6 oz. pkg.) Nestle's Semi-Sweet Morsels 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 )uice and milk. Blend thoroughly after each addition. Stir in walnuts. Bake in well-greased 15 a 10 a 1-inch jelly roll pan at 350°F. for 25 to 30 min. Cool; spread with glaze. Cut in bars. Orange Glaze 11/2 cups sifted confectioners' sugar 1 to 2 tsp. grated orange rind 2 tbs. soft butter 2 to 3 tbs. cream Combine sugar, butter and orange rind. Blend in cream until of spreading consistency. 'Adapted by Ann Pillsbury m^m~ • mm COPYRIGHT I9«0. THE NESTLE CO.. INC. |Jhe/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! NTstUIx UnTie'i? BUTTERSCOTCH IICaILCX MU '-^'»* THE FLAVORS YOU LOVE - NESTLE*S MAKES BESTI
