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About The frontier. (O'Neill City, Holt County, Neb.) 1880-1965 | View Entire Issue (Feb. 14, 1963)
MARMALADE IAVISI Winnor, 11 »h Grand National Bak«-Off by M>>. Maria C. O'Brien, long Beach, Californio Vs cup sugar Vs cup shortening 1 teaspoon salt Vs cup hot scalded milk I slightly beaten egg I cake compressed yeast, crumbled (or substitute I pkg. active dry yeast softened in V* cup warm water; decrease milk to V* cup) 1 teaspoon vanilla Crated rind of 1 orange (I or 2 lublespoons) 2Vt to 2Vs cups sifted all purpose flour Vs cup orange marmalade Combine sugar, shortening, salt and milk in large mixing bowl. Cool to lukewarm. Stir in egg, yeast, vanilla and orange rind. Gradually add Hour to form a stiff dough, beating well after each addition. Cover. Let rise in warm place until light and doubled in size—1 to l'A hours. Orange-Cream Filling: Beat A cup (3-oz. pkg.) cream cheese with 2 tablespoons orange mar malade until light and Huffy. Add 'A cup chopped nuts, 1 tablespoon grated orange rind and 1* tea spoon nutmeg; blend thoroughly. Boll out dough on Houred surface to 14xl2-inch rectangle. Spread with Filling. Roll up, starting with 14-inch side. With a sharp knife, split roll in half lengthwise. Keeping the cut-side up, twist the two strips together. Seal ends. Place on greased foil, on a cookie sheet. Cover. Let rise until light and doubled, 30-45 minutes. Bake at .350° for 30-40 minutes. Remove from sheet. While warm, brush with )i cup orange marmalade. TROPICAL BUTTERSCOTCH FROSTING VS cup sugar 2 tablespoons cornstarch 1 6-02. pkg. (1 cup) butterscotch morsels or semi-sweet chocolate morsels VS cup evaporated milk VS cup water 1 egg yolk, beaten JVS cuu (3Ij-oz. pkg.) flaked coconut 2 tablespoons butter In a saucepan, combine sugar and cornstarch Add morsels, milk, water and beaten egg yolk Stirring constantly, cook over moderate heat un til mixture thickens. Remove from heat. Stir in coconut and butter. Chill. Fills and frosts your favorite 8 or 9-inch layer cake JIFFY CALIFORNIA BARS Vj cup softened butter or margarine 3 tablespoons pondered sugar 1 cup sifted all purpose flour 2 eggs 2 tablespoons all purpose flour I teaspoon baking pouder V* teaspoon salt I cup (4-oz. can i i hopped California walnuts lit cup quick-cooking oats bi cup flaked coconut 1 cup brown sugar, firmly packed ,aj teaspoon vanilla Cream butter until fluffy; blend m sugar. Add flour, a little at a time, mixing until smooth after each addition. Pat into a 9-inch square pan. Bak< at 375° for 15 minutes Meanwhile beat eggs lightly. Sift in the 2 table spoons flour, baking powder and salt. Stir in wal nuts, oats, coconut, brown sugar and vanilla Spoon over shortbread. Reduce heat to 325 Bake 20-30 minutes. Cut into lx3-inch bars Makes about 2 dozen SPRING FOOD FESTIVAL For goodness * sake ) ou know how it is. Sometimes you bake just for the toy of it. !\ot Jin ti reason, but jtist for th< sake of a new goodness from the oven. Well, hen arc recipes for that kind of feeling . for foods us warm and friendly as your best intentions Tropical Butterscotch Trusting (le)t) turns while cake into an occasion ' Huff) Apricot butter Cake (lower left) is deli cately flavored, mysteriously good Jiffy California liars (right) are a breeze to make — just pat the dough into a pan Marmalade Twist (lower right> is the sunniest flavored coffeecake this spring.' m FLUFFY APKKOI Kl I I F Ft C VM Jun>o< Winnei. 13th Grand Notional Buka Oh by Patty Cannon, Bloommgbutg, Ohio J ran (I It/.J apriiol halte 2s* cups sifted all purpose flour 3 teaspoons double-acting baking //ouster 1teaspoon sail cup butler 11 * cups sugar 3 unbeaten egg■ 'j cup uater Coconut Preheat oven to 375 . Drain apricots, reservt juice. Mash apricots to make a cup Sift Hour with baking powder and salt Cream butter; gradually add sugar, creaming well. Add eggs; beat well after each. Combine watei with mashed apricots and J* cup apricot jinei Add alternately w ith dry ingredients to creamed inn tore, beginning and ending with dr\ ingredients Blend well after each addition Turn into two 0 inch round layer pans, wi ll greased and light k floured on the 1 Hit tom Bake at 375 for .35-40 minutes, until cah< springs back when touched liglitk in centci Cool; frost. Sprinkle with coconut Fluffy Apricot Froslmfi Comhint in top of double boiler i cup sugai '2 egg whites, l4 cu| light corn syrup 2 tablespoons apricot juict i teaspoons lemon juice, J» teasptxm cream ol tartai and h teaspoon salt Cook over rapidk boiling water, beating w itfi mixer until mixture stands n peaks. Remove from heat. Add 1 tcaspooi vanilla; beat until of spreading consistencx DA1S> CAM ( Pictured on the cover >. Cut one layer of Apr. cot Butter Cake into eight equal wedges, like , pie. Cut the corners off the outside edge of eat h wedge to get the Daisy petal shape Frost toj and sides with a thin butter-cream frosting s< cake texture shows through Creamy Frosting Cream 3-oz. pkg. cream cheese with 1 tablespoon milk. Sift and beat n 2 cups powdered sugar. Add more sifted sugai until smooth and stiff Then gradually thin witl milk until frosting will slowly pour off a knif< Add food coloring if desired. Place cake ' petal on spatula, over wax paper. Pour frosting Iron knife over top and sides of cake. Arrange in Dais' pattern Let stand 2-4 hours to set