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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Feb. 21, 1960)
V low soft, cken pep- nmer :e pot move Iwder. Erve ngs r tne Iwder Rable. liquid to the fee salt ddthe ripe e. pkg. Cook, lasion- bdd to r lhr. f " ' . .... M j- '": -. ?!""?.''J'M.-B."1 ' . - .- frtmp sauce, is a modern adaptation of a A PRIZE-WINNING RECIPE FROM A FAMILY WEEKLY READER Mrs. Eunice Surles, Lake Charles, La. LOUISIANA CREAM FUDGE This recipe comes from Mrs. Surles, winner of the $25,000 grand prize for her cake recipe in a recent national Bake-Off. to prepare: 30 min. to cook: 1 hr. 3 cup sugar 1 cup light corn sirup 2 cups cream V cup butter Vi cup flour 2 cups pecans, chopped 1. Butter a 13x9-in. pan; set aside. 2. Blend together thoroughly in a 3-qt saucepan the sugar, corn sirup, and cream. Bring mixture to boiling over medium heat, stirring until sugar is dissolved. Put candy thermometer in place. Cook until mixture reaches 234F (soft ball stage forms a soft ball in very cold water . and flattens when taken from water; remove from heat while testing) . 3. Remove from heat Set aside to cool about 5 min. Blend in butter and beat until mixture begins to thicken, about 5 min. Blend in flour. Beat fudge until it is creamy and thick, about 15 min. Stir in chopped pecans. Turn fudge into pan. 4. When firm, cut into squares. About 2 lbs. fudge ."S. if.--.4, -Tk Creole favorite. Family Weekly, February 21 .1960 9 'p ' ft isn't eas buf H-k efegant Ws GERMAN'5SWEET CHOCOLATE CAKE H- takes all "Collector's Item" 1 package Baker's German's Sweet Chocolate 12 cup boiling water 1 cup butter, margarine, or other shortening 2 cups sugar 4 egg yolks, unbeaten 1 teaspoon vanilla iy2 cups sifted Swans Down Cake Flour 1 teaspoon baking soda Vi teaspoon salt 1 cup buttermilk 4 egg whites, stiffly beaten Melt chocolate in V4 cup of boil ing water. Cool. Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each. Add vanilla and choco late; mix until blended. Sift flour with soda and salt. Add sifted dry 3 to make ft BRKER5 Coconut Recipe for "GERMAN'S" SWEET CHOCOLATE CAKE ingredients alternately with butter milk to chocolate mixture, beating after each addition until batter is smooth. Fold in stiffly beaten egg whites. Pour batter into three 8- or 9-inch layer pans, lined on bottoms with paper. Bake in moderate oven (350F.) for 30 to 40 minutes. Cool. Frost top and between the layers with Coconut-Pecan Frosting. Coconut-Pecan Filling and Frosting 1 cup evaporated milk 1 cup sugar 3 egg yolks Vi pound butter or margarine 1 teaspoon vanilla l3 cups (about) Baker's Angel Flake Coconut 1 cup chopped pecans Combine milk, sugar, egg yolks, butter or margarine, and vanilla in a saucepan. Cook over medium heat, stirring constantly until mix ture thickens, about 12 minutes. Remove from heat. Add coconut and pecans. Beat until cool and of spreading consistency. Makes enough frosting to cover tops of three 8- or 9-inch layers, about two and one-half cups. Recipes Tested and Approved by General Foods Kitchens German's is the General Foods Corp. trade-mark for sweet chocolate. Swans Down and Baker's Angel Flake are also trade-marks of General Foods Corp. GfMtRU HMOS
