TV Guide (April 9, 1954)

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Good neighbor: Marion Roberts' plain and fancy cooking is internationally popular. IN BUFFALO,IT’S Brazil Nut Sensation M arion Roberts, of wben- TV, Buffalo, N. Y., has been tempting many a cook and palate with her Plain And Fancy Cookin’ recipes, which daily cross the television bor¬ ders into neighboring Canada. Canadians always have been great consumers of tea cake; they hold fruit cakes, particularly, in high favor —as do Americans, too. One day a viewer “just happened to send in” a recipe for nutbread chock-full of dates and cherries. Mar¬ ion, impressed, presented it to her viewers. On a program which boasts of not repeating a recipe within a year, popular demand forced repeat of this wonderful, easy bread sensa¬ tion twice in 30 days! For TV Guide, it won out over Marion’s Pizza Pie, Lindy’s Cheese Cake, and Potato Yeast Rolls. And that’s competition. Brazil ISut Sensation Sift together: 3 A c. sifted flour, 3 A c. granulated sugar, 14 t. baking powder and Vi t. salt. Resift over: 3 c. shelled, whole Brazil nuts, 1 c. maraschino cherries, drained, and 2 7-oz. packages whole pitted dates. Mix until mixture is coated with flour. Then add: 3 whole eggs, beaten until foamy, 1 t. vanilla. Stir into fruit-flour mixture and spread in paper-lined loaf pan. Bake at 300° F. for T/2 hours or until done. Cool. Wrap in foil. Store in re- ■ frigerator. Age 12 hours before slicing. 22