Newspaper Page Text
Maple Nut Cream Cookies Add Color To Christmas
B WffSSißslm
./w;ir * • ' * ,-» *■ V" T
v 1* 4 i-’jf ' l ."r f f r , i *’ v
./.*; ...
v Z:lfo'*t&il?&4F j rim-
zj 1 ?*'' jdfilfP j? Hk H
"‘WNpF jj■ •
fA W»m? &xak» 4 '
•■ jypJt, Ihkl/ »ifcT? ** .. T ~" -*. aCS^B -.f
-ftlißShJ ; k9HaE
‘S ■ ■ ■HBttg*
'f 7 '-<JyC§if H Jvmßk;
It’s the season for surpri
ses—and what could be more
fun than to reach for a cookie
and get candy as well! Designed
to please the perennial sweet
tooth, Maple Nut Creams and
Candy Mountain Cookies are
delicious confection-type coo
kies.
k ijl
CHRISTMAS GREETINGS
We 're taking this opportunity to say
"Hello'' and to thank our customers for their
patronage. Have a merry Christmas!
Samples Furniture Company
Mills Fuel Service 1|
L P FUEL I
GAS i:®® OIL I
FAST DELIVERY ]||
COMPLETE LINE OF GAS APPLIANCES
HIGHEST QUALITY GAS AND FUEL OILS
24 HR. SERVICE
f| LOCALLY OWNED & OPERATED BY WILLIAM MILLS
"When You Have a Chill . . . Call Bill"
dm 887-5235 JM! fl
DAWSONVILLE HWY. /
Both are made effortlessly
using refrigerated slice and
bake cookie dough for the head
start base.
To make Maple Nut Creams,
start with butterscotch nut, pea
nut butter or sugar cookie dough
for the base. Then add the
maple flavored topping, conven
iently created from frosting
mix, to bake atop. Before ser
ving, cut in bars, diamonds
or triangles, then add a gala
touch with chopped nuts.
Choose new chewy almond re
frigerated cookie dough as the
base for Candy Mountain Cook
ies. The festive filling--a sq
ROLL Butterscotch Nut, Peanut Butter or Sugar Slice
‘N Bake Cookies
ABOUT 36 SQUARES
1 package (13 1/2 oz.) Pills
bury Vanilla Buttercream Fr
osting Mix
1/4 cup butter
1/4 cup and 1 teaspoon water
1/2 to i teaspoon maple fla
voring
1/4 cup chopped pecans
OVEN 375 degrees
Slice cookie dough 1/4-men
thick; place slices in bottom
of ungreased 8 or 9 inch square
pan. Bake at 375 for 20 to 25
minutes until golden brown.
(Cookies will be puffy when re
moved from oven.) Cool sli
Cumming 6th 4-H Girls Meet
The president, Cindy Munda
called the meeting of the Cu
mming 6th Grade Girls 4—H Cl
ub ot order. The vice-president,
uare of chocolate and a dollop
of fluffy white frosting--goes
atop when the cookies are par
tially baked. The chocolate mel
ts, yet stays hidden under the
fluffy topping to give your gu
ests a surprise center they’re
sure to enjoy.
Remember both these confec
tionary favorites for special
occasions the year ‘round.
ivieit DUtter in water. Stir in
Frosting Mix, Mix until well
blended. Remove from heat.
Stir in maple flavoring; spread
over cookie base. Sprinkle cho
pped pecans over frosting,pre
ssing in gently. Allow cookies
to set for at least one hour.
Cut into squares.
Vickie Wheeler, presented a
program. Gayle Martin read
some verses from the blble.
Debbie Turner read a poem,
Robin Thomas lead a song.
Donna Purcell gave a demon
stration on Home Furnishings
and Art. Jeannett Gay ton made
some biscuits and gave a de
monstration on how to make
them. Becky Watkins gave a
demonstration on how to make
some cookies. Denise Purcell
made a talk on how to make
some cookies and gave a de
monstration on Home Furnish
ings and Art. Debbie Turner
gave some rules on how to take
care of a dog. The secretary,
Becky Watkins, called the roll
and read the minutes of the last
meeting . Then the meeting
was turned over to Mrs. Ban
nister. Wehadonenew member.
The meeting was adjourned.
Candy Thomas
Reporter
WELL DRILLING
and BORING
Fowler Well &
Supply
Canton, Ga.
Phone 479-8804
Nisht 345-5869
479-5789
A Torte
By Any Other Name...
A torte by any other name would look as magnificently lovely.
It would cause as much comment, and the flavor, especially if
it’s chocolate, would be as luscious.
Apricot-Chocolate Torte, a hauntingly delectable combination
of flavors, is a fooler, the secret of the lady in the kitchen. Who
could guess, who could know, that this torte is made easily with
a good chocolate cake mix and convenient, versatile, sparkling
apricot preserves for the filling?
If you’re a purist, bake your own best-recipe two-layer choco
late cake for tne base. Either way, the cake layers are split after
baking and cooling, making four thin layers. The fresh-fruit
flavor of the apricot preserves, spooned right from the jar, blends
beautifully with the rich chocolate to make the perfect filling.
The crowning glory, a smooth, rich chocolate frosting, drizzles
from the top. Ah, a torte by any other name . . .
Ham Wears A Christmas Wreath
'~oßfwT «Hk
■■’ ; *%;■■ RUfP
SSp^"^
CURE/81 DELLA ROBBIA
Hormel Cure/81 Ham
Z 2 cup honey
V/ 2 oz. jar candied red
cherries
3>/ 2 oz. jar candied green
cherries
Cooking instructions: Bake ham according to directions on
label. Half hour before end of baking time, brush with honey.
Bake 30 minutes longer. Place ham on serving platter. Quickly
arrange cut fruit, nuts and parsley in a circle on top of the
ham. Tuck parsley between fruit to fill out the wreath.
tunr H3QDOQ,®
for the good of our community
...and our nation
Great things are happening in our community. In
homes and schools, in business and industry, we’re
building together for the future of this area and the
strength of our entire nation. We are proud and grateful
to share and to serve in this fast-growing community.
fillies ready mixed co.
887-3951
CASTLEBERRY RD.
CUMMINS, SA.
Candied pineapple cut in
thin wedges
Blanched whole almonds
Lemon peel cut in slivers
Lime peel cut in slivers
Small bunch parsley
IjPlfliTffllliff*^ y
ST.< «‘ '* «iMMm
jP'^ - -t . ' ,{ - ; K
Apricot-Chocolate Torte
1 (1-pound, 3-ounce) package 1 tablespoon butter
V chocolate cake mix 1 CU P sifted confectioners
! unlweetenrf % te £SJ» v.nill.
chocolate 2 tablespoons boiling water
Prepare cake mix according to package directions; bake in two
(8-inch) pans. Cool and split each layer (with knife or string)
to make 4 thin layers.
Spread the bottom 3 layers with apricot preserves; stack and
top with remaining layer. Melt chocolate and butter over hot
water Add confectioners’ sugar and vanilla; blend well. Add
boiling water. Spread over top of cake and drizzle down the sides.
ooo'u'OCgiß'u’CaßE