Florence Morning News Newspaper Archives Sep 16 1973, Page 57

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Florence Morning News (Newspaper) - September 16, 1973, Florence, South CarolinaContinued Fried fruit pies tempt v i r family with delicious Fried fruit pies Raisin ring Coffee cake 1 cud of Matt Al Jacii 1 pkg a 13% hot Roll mix 2 Tablespoons grated Orange Peel i cup raisins it cup Brown sugar packed 1 Teaspoon ground cinnamon it cup chopped Glaze 1 cup 4 Teaspoons Orange juice 1. In Small Saucepan heat Orange juice until very warm pour into Large bowl. Sprinkle yeast from hot Roll mix Over Orange juice stir to dissolve. 2. Stir in Orange Peel raisins and flour from hot Roll mix blend Well. 3. Cover let Rise in warm place free from draft until doubled in bulk 30 45 minutes. 4. Generously grease 10-Inch tube pan or bundt pan. Combine sugar cinnamon and walnuts. 5. On floured Board lightly toss dough until no longer Sticky Roll into a 20x 12-Inch rectangle. Sprinkle with sugar mixture. 6. Starting with 20-Inch Side Roll up tightly. Pinch edges to Seal. Cut Cross Wise into 16 slices. 7. Place slices Cut Side Down in 2 layers in prepared pan. Cover let Rise again until Light and doubled in bulk 40-50 minutes. 8. Lust before rising time is up pre heat oven to f. If using pan with removable Bottom place foil under pan. Bake 30-35 minutes until Golden Brown. 9. Coo upright in pan 5 minutes re move from pan. In Small bowl com Bine Glaze ingredients drizzle Over warm Coffee cake. Makes i 10 Inch ring Granola cookies it cup butter or mar garble softened i cup Brown sugar packed v4 cup sugar 2 Tablespoons water or milk 1 Teaspoon pure Vanthia extract 1 cup a sifted All purpose flour or enriched unbleached White flour Teaspoon Salt i Teaspoon soda i Teaspoon baking powder 2 cups 1. Preheat oven to f. Lightly grease cookie sheets. 2. In Large bowl Combine All ingredients except Granola. Beat at medium Low Speed of electric mixer until Well combined. 3. Stir in Granola. Drop by rounded Teaspoons onto prepared cookie sheets. Chocolate Chip variation add 1 cup 6-oz. Pkg semisweet chocolate pieces with Granola. In crease water to i cup. 4. Bake about 1 0 minutes until Golden Brown. 5. Let Cool 1 minute then remove from cookie sheets with Spatula and allow to Cool completely. 6. Store in airtight cookie Jar or tin. Makes 3-4 dozen packaged or Apple cinnamon Gra Nola family weekly january 14, 1973. Herb Bubble loaf 3-3to cups a sifted All purpose flour or enriched unbleached White flour 2 Tablespoons sugar Ivi Teaspoons Salt 1 pkg. Active dry yeast 1v. 2 Tablespoons vegetable Oil 1egg i cup butter or Margarine melted 2 Tablespoons grated Parmesan cheese 1 Tablespoon sesame seed 1 Teaspoon garlic Salt i Teaspoon paprika i Teaspoon Parsley flakes Rose Mary leaves and thyme leaves 1. Lightly grease a 2-2v4-qt. Deep round casserole. 2. In Large bowl Combine 1 cup flour sugar Salt and yeast. 3. In Small Saucepan heat milk and vegetable Oil until very warm 4. Add egg and warm liquid to flour mixture. With electric mixer beat i minute at Low Speed 3 minutes at medium Speed. Clean bowl and beat ers frequently. 5. With wooden spoon stir in remain ing flour to make a soft dough. 6. Turn dough out onto lightly floured Board. Knead until smooth and Elas tic about 1-2 minutes. 7. Place dough in warm greased bowl turning to grease top. Cover let Rise in warm place free from draft until doubled in bulk 45-60 minutes. 8. Punch Down dough. Pinch off Wal nut size balls of dough and dip in melted butter. Place in prepared casserole forming 1 layer. 9. Combine Parmesan cheese sesame seed garlic Salt paprika and herbs. Sprinkle half Over layer of bubbles. Repeat a second layer of bubbles pour remaining butter Over bubbles Sprinkle with remaining seasoning mixture. 10. Cover let Rise in warm place free from draft until Light and bubbles Al most reach top of casserole 30-45 minutes. 11. Just before rising time is up pre heat oven to f. Bake 25-30 min utes or until top sounds hollow when lightly tapped. 12. Cool in pan 10 minutes loosen from pan with Spatula and remove. Serve warm. Makes 1 Large round loaf 2 cans 8-01. Size refrigerated Buttermilk or country style biscuits 1 it cups canned Cherry Blueberry pineapple or Apple pie fling vegetable Oil confectioners sugar 1. Separate biscuit dough into 10 Bis Cuits. Press 2 biscuits together to form a 7-Inch Circle. Repeat with remaining biscuits. 2. Place 2 Tablespoons fruit filling in Center of each. Moisten Edge fold in half Seal Edge with Fork prick top. 3. Pour vegetable Oil in heavy Skillet to depth of y4 Inch. Heat slowly to f. On deep fat thermometer. 4. Fry pies about 4 minutes on each Side until Golden Brown. Drain on paper towels Sprinkle with confectioners sugar. Makes 10 pies easy do donuts 1 can 8 Ops refrigerated doughnut puffs shortening or vegetable Oil 1 cup confectioners sugar optional s Teaspoons Orange juice optional 1. Separate dough into 10 biscuits. Cut Hole in Center of each. 2. In heavy Saucepan or deep frying Kettle heat enough shortening to make a depth of 2 inches. Heat to f. On deep frying thermometer. 3. Fry doughnuts and holes in hot shortening about Ivi minutes on each Side until Golden. Drain on paper towels. 4. Glaze if desired with mixture of confectioners sugar and Orange Juke. Best served warm. Makes 10 donuts Rocky Road snack bars 1 Roll 18 Ops refrigerated slice n bake cookies any flavor cup Butler or Margarine it cup water 1 pkg. 15.4 Ops creamy fudge frosting mix or creamy double dutch frosting mix 1 cup miniature marshmallows v cup coarsely chopped nuts 1. Preheat oven to f. Grease an 8x8x2-Inch or 9x9x2-Inch Square pan. 2. Slice cookie dough Inch thick and overlap slices in Bottom of pre pared pan. 3. Bake 20-25 minutes until lightly browned. Cookie base will be puffy when removed from oven. Cool on rack i5 minutes. 4. In medium Saucepan melt butter in water. Stir in frosting mix blend Well. 5. Stir in miniature marshmallows and nuts spoon Over cookie base and spread. Cool completely then Cut into bars. Makes 24 bars continued on Page i2 _ family weekly. Is 1973 to

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All newspaper archives for September 16, 1973