Cakes and cookies are si entries. In the Year 2047, this Morton Building will still be Warranted Against Snow-Load Damage! “This past winter we had at least 2m feet of wet snow on our Morton Building with no damage. In our area numerous farm buildings collapsed under the load. It’s very reassuring to know that Morton’s 50 year snow load warranty , will be here for my son’s future investment.” Todd & Cecil Irvin, State College, Pennsylvania After more than 250,000 satisfied customers and building industry. Morion Buildings non pro rated over 90 years of business . warranties that include materials I experience, we've learned what our /'JUV II AfITA (U labor offer peace of mind, customers need. We use that (l|y|l I Owning a Morton BukJing. . . its extensive knowledge and (fl T Ae) ■%■■■■ itlKt#*# l valu * wll> ,ast ,or generations ssssttass?" - -' - BUILDINGS •’“* Your building will be backed by P. O. Box 399, Morton, IL 61550 the strongest written warranty in the c 1996 Building*, inc, CONTACT: 717/624-3331 3368 York Rd. Gettysburg, pa 17325 for the crowd who are eager to sample the contest 908/454 7900 P.O. Box 126, Phillipsburg, NJ 08865 Lancaster taming, Saturday, January 17,1995-B3 Cakes In State (CondiuMd from Pag* B 3) layering cake and filling until you end with cake on top. (You should have three layers of Chambon filling). Icing: Combine all ingredients in mixing bowl. Add milk for spreading consistency. Frost entire outside of cake. Edge with borders. Decorate as desired or with choco late lattice triangles. Serves 12 to 15. Julie Raup’s Cocoa Nut Laver Cake ' A cup unsweetened Hcrshcy’s cocoa 'A cup boiling water I Y* cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 'A teaspoon salt A cup butter, softened 2 cups sugar 2 eggs 1 teaspoon vanilla I'A cups buttermilk - A cup finely chopped pecans 1 cup heavy cream In a small bowl, mix cocoa with boiling water. Cool completely. Melt butter and mix with cocoa. Let cool. When cocoa mixture reaches room temperature, betttall ingredients on high until fluffy (approxi mately 5 minutes). To assemble cake: Place one chocolate layer on cake plate. Spread with half of whipped cream. Place the nut layer on next Spread with remaining whipped cream. Top with remaining chocolate layer. Spread frosting on top and sides of cake. Garnish top of cake with coarsely chopped pecans. Refrigerate. Judy Ulrich’s Chocolate Bavarian Torte Third Prize t i 1(1 IT / j CLOSED SUNDAYS, NEW YEAR, EASTER MONDAY,ASCENSION DAY, WHIT MONDAY, OCT. It, THANKSGIVING, f IBIIITVtI j CHRISTMAS A DECEMBER 26TH Preheat oven to 350 degrees. Line three 8-inch layer cake pans with waxed paper. Sift flour, baking powder, baking soda, and Salt. Set aside. Combine butter, sugar, eggs, and vanilla in mixing bowl. Beat at high speed until fluffy. At low speed, blend in flour mixture (in fourths), alternating I’With 1 ’With butter milk, beat until smooth. Measure 1% cups batter into small bowl; stir in ‘A cup chopped pecans. Pour into prepared pan. Add cocoa mix ture to remaining batter, mix until smooth. Divide chocolate batter evenly between other pans. Bake 30 to 35 minutes. Cod lO minutes on rack, remove from pans. Cool completely. Whip heavy cream until stiff, refrigerate. Frosting; '/ cup butler '/* cup Hershey’s cocoa 1 pound confectioners’s sugar '/• teaspoon meringue powder A cup shortening V* cup milk 'A tablespoon flour 'A teaspoon vanilla 2 cups flour 2 cups sugar V* cup cocoa 2 teaspoons baking soda 1 teaspoon baking powder 'A teaspoon salt 2 eggs I cup black coffee 1 cup milk 'A cup oil 2 teaspoons vanilla Mix dry ingredients together. Add eggs and other liquids. Beat 2 minutes. Pour into two greased, waxed paper-lined bottoms. 9-inch pans. Bake at 350 degrees for 30 minutes. Frosting: 8-ounces cream cheese, softened Vi cup brown sugar 1 teaspoon vanilla A teaspoon salt 2 cups heavy whipping cream 'A cup confectioners' sugar Beat cream cheese, sugars, vanilla, and salt until fluffy. Fold in whipped cream. Cut layers in half, filling frosting between each layer and both halves. Garnish: Stabilized whipped cream Miniature Hershey chocolate bars 1 teaspoon unflavored gelatin 4 teaspoons cold water 1 cup heavy whipping cream '/ cup confectioners’ sugar ‘A teaspoon vanilla Combine gelatin and cold water in small saucepan. Let stand until thick. Place over low heat Stir constantly until gelatin dissolves (about 3 minutes). Remove Cram heat and cool slightly. Whip cream, sugar, and vanilla until slightly thickened. While heating slowly, gradu ally add gelatin to whipped cream mixture. Whip at high speed until stiff. FISHER’S FURNITURE, INC. NEW AND USED FURNITURE USED COAL A WOOD HEATERS COUNTRY FURNITURE A ANTIQUES BUS. HRS. BOX 57 MON.-THURS. A-5 1129 GEORGETOWN RD FRI, 1-8, SAT. 1-12 BART, PA 17503
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