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
