Newspapers / The Tryon Daily Bulletin … / April 30, 1980, edition 1 / Page 4
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iryon Daily Bulletin, Wed., Apr. 30, 1980 Home Again For The Panther A historical restoration of sorts took place this week on Grandfather Mountain when an environmental habitat was estab lished for the Panther, also called Cougar and Mountain Lion. Early settlers feared the Panther more than any of the native animals, and the huge cat became extinct in North Carolina over 40 years ago Seeing it once again in its natural surroundings has pleased and excited wildlife enthusiasts. There is also excitement and considerable Swtwa Haute — Effect Way I j 930 - 5:00 Hu - SgL j The Shop of Carole Thomas 1 210 P^ 859-9470 I — — — — Photo by Hugh Norton concern among the bears and the deer in natural habitats adjacent to the Panther Habitat on Grandfather. To remove ice cream from a mold: 1. Dip mold briefly into cool water, loosen at rim with small spatula, invert onto chilled serving plate; return to freezer to harden. 2. Loosen at rim, invert into chilled plate, cover mold with cloth wrung out of hot water repeating until mold is loosened ’ return to freezer to harden. Most people love picnics—fresh air somehow adds a special sea soning. And eating in the great outdoors has become a year- round pleasure, whether you're bundled up at the ski slope or on the beach. Next time you spread a move- able feast, finish it in grand style with delectable chocolate snacks that are also fun and simple to fix. The cupcakes, brownie-type squares and bonbons below all start with cocoa, which is ready to mix and measure right from the can—no messy pre-melting. Since cocoa is a very concentra ted form of chocolate, flavor will be extra rich, actually extra "chocolatey." And of course these goodies are good travel lers, packed in airtight plastic containers. DOUBLE CHOCOLATE COCOA CUPCAKES 3/4 cup shortening 1-1/4 cups sugar 2 eggs 1 teaspoon vanilla 1-3/4 cups unsifted all-purpose flour 1/2 cup Hershey’s cocoa 1 teaspoon baking soda 1/2 teaspoon salt 1 cup milk 1 cup Hershey’s Mini-Chips Cream shortening and sugar until fluffy in a bowl. Stir in eggs and vanilla. Combine flour, cocoa, baking soda and salt; add alternately with milk to creamed mixture. Line muffin cups (2-1/2 inches in diameter) with paper bake cups; fill 2/3 fu)l Mth ba ^ Spnnkle top of cupcakes with mini-chips. Bake at 375°E for about 20 to 25 minutes until toTb^r t pnn9s back touched lightly in center. Cool 24 cupcakes. COCOA-FROSTED fruit-nut SQUARES 1/2 cup shortening 1 cup sugar 2 eggs flour CUPS unslfted ^‘Pt-tPose 1/4 cup Hershey’s Cocoa teaspoon baking soda teaspoon salt ^P 000 cinnamon iM ^P 000 nutmeg 1/4 teaspoon doves ■ cup^K^ -nge rind 1^x5 coa, baking soda, salt and spices; add alternately with orange rind in apple juice to creamed mix ture. Beat one minute on medium speed. Fold in prunes and walnuts. Spread batter in a greased and floured 13 x 9 x 2-inch baking pan. Bake at 350°F. for 35 to 40 minutes until the cake springs back when touched lightly in center. Cool in pan. Frost with Fudgy Chocolate Frosting. Fudgy Chocolate Frosting: 3 tablespoons butter or mar garine 3 tablespoons Hershey’s Cocoa 2 cups confectioners’ sugar 2 tablespoons milk 1/2 teaspoon vanilla Melt butter in saucepan over low heat Add cocoa; heat until mix ture begins to boil, stirring con stantly until smooth. Pour into small mixer bowl. Cool com pletely. Alternately add confec tioners' sugar and milk, bearing to spreading consistency. Blend in vanilla. Additional milk may be needed. PEANUT BUTTER-DIPPED COCOA BONBONS 2 packages (3 ounces each) cream cheese 1 tablespoon milk 4 cups unsifted confectioners’ sugar 1/3 cup Hershey’s Cocoa 1 teaspoon vanilla 1 cup finely chopped nuts (optional) 2 cups (12-ounce package) Reese’s Peanut Butter-Flavored Chips 2 tablespoons vegetable shortening Beat cream cheese and milk in small mixer bowl until fluffy; blend in confectioners’ sugar, cocoa and vanilla. Stir in rfuts. Chill until firm enough to handle. Shape into 1/2-inch balls; place on waxed paper-lined tray or bak ing sheet Chill, uncovered. 3 to 4 hours. Centers should feel dry to touch before coating. In top of double boiler stir peanut butter chips and shorten ing until melted. Dip chilled cen ters into peanut butter mixture, remove with fork. To remove ex cess peanut butter mixture, slide fork across rim of pan several times. Slide from fork upside down onto waxed paper, swirling "thread" of peanut butter from fork across top for a decorative touch. Chill. Store in a cool place. About 3-1/2 dozen bonbons (Pack in cooler, if taken on a pic nic.)
The Tryon Daily Bulletin (Tryon, N.C.)
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April 30, 1980, edition 1
4
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