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This newspaper page contains 7 articles. Subscribers can read the full text of each article.
Newspaper
Osceola Record
Location
Osceola, Nebraska, United States of America
Date
Sep 07, 1966
Page
8
A recipe collection details Tempting Bar Cookies with honey date bars and Fudge Sticks. It lists ingredients including dates walnuts margarine honey and steps to mix bake and roll in sugar. It also covers fudge sticks dough and assembly with vanilla cake flour and chocolate.
A vintage style recipe for spiced walnut bars combines flour baking powder salt and warm spices with walnuts. Butter or margarine brown sugar molasses and eggs mix with milk and vanilla then fold into dry ingredients. Bake in an 8 inch pan at 350F for thirty minutes and cut into two inch squares yielding sixteen bars.
A bake and bar recipe for butterscotch toffee bars. It uses flour brown sugar margarine and walnuts to form a crust then a toffee topping of butterscotch morsels corn syrup and walnuts baked in two stages yields about two dozen bars.
A recipe for chocolate and butterscotch bars using margarine, miniature marshmallows, semi sweet chocolate, walnuts, and two 6 ounce butterscotch morsels. Layer butterscotch and marshmallows then top with chocolate, chill, and cut into 48 bars.
A fragmented recipe text describes Butter scotch Meringue Bars and Meringue Bars with batter steps, flour, baking powder, margarine, sugars, eggs, nuts, and chocolate morsels. It includes pan sizes, oven temps, and yields, plus a dates and chocolate variation.
A dated recipe describes making a date chocolate filling with margarine and brown sugar, then a walnut oat crumb topping. The batter is pressed into a greased pan, baked at 350 F for 30 minutes, and served warm with ice cream or cooled into squares yielding about 30 servings.
Cream sugars and shortening together. Add eggs. Sift flour with baking powder salt soda cloves and cinnamon and add to creamed mixture alternately with cold coffee. Stir in nuts and raisins. Spread on sheet and bake 350 F for 15 to 20 minutes. Frost with orange glaze while warm. Orange glaze uses orange rind juice and confectioners sugar to spreading consistency.
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