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Newspaper
The Chronicle Telegram
Location
Elyria, Ohio, United States of America
Date
Mar 05, 1977
Page
5
Colorful ad copy extols Blloce YMG Line-cAllmonds chocolate almonds and All-Out Almond Cake as ideal treats for entertaining, bridge games, bake sales, PTA events, faculty receptions, and other gatherings, promising impressive taste and appearance.
A detailed two-layer almond cake with mocha buttercream. It includes separate eggs, almond extract, cream of tartar, and a jam filling of apricot sieved jam. The method covers folding in stiff peaks, baking at 350 for 25 to 30 minutes, cutting into thin layers, layering with buttercream, and finishing with almonds and chocolate curls. Mocha buttercream uses coffee, chocolate, and butter for a spreading consistency.
A fragmented OCR style recipe lists ingredients for chocolate snaps including butter flour sugar almond and zucchini elements. It shows mixed measurements and several misspellings but indicates a cookie dough with baking soda salt eggs vanilla and chocolate.
A recipe lists ingredients including butter or margarine sugar flour baking powder salt vanilla roasted almonds semisweet and dark chocolate grated orange zest and a can of crushed pineapple. Instructions are not provided and several words appear garbled or mis-spelled.
Ingredients listed include one package chocolate pieces 11.3 cups sifted four eighths teaspoon baking soda plus three quarters teaspoon salt one cup butter or margarine and two thirds cup sugar. Followed by standard measurements for jumbles in a 1940s newspaper card style.
A compact recipe for Almond Chocolate Thins uses 1 cup butter, 12 cup brown sugar, 1/2 cup granulated sugar, 1 egg yolk, 1 teaspoon vanilla, 13/4 cups flour, 1 cup sliced almonds, and semi sweet chocolate pieces. Mix, bake until golden for crisp, crunchy cookies.
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