©️General Foods Corporation 1977. All rights reserved.
Category Archives: Children’s Favorites
©️General Foods Corporation 1977. All rights reserved.
Chocolate Cupcake Faces
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4 squares unsweetened chocolate
2 cups sifted* all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
¾ cup butter or margarine
1 cup sugar
4 eggs
6 tablespoons milk
1 teaspoon vanilla extract
1 cup finely chopped walnuts
1 pkg (6 oz) fluffy white frosting mix
Licorice laces
Candy corn
Life Saves
Semisweet chocolate pieces
Chocolate sprinkles
- Melt chocolate over hot, not boiling, water; remove from hot water; let cool.
- Preheat oven to 350F. Line 24 cupcake-pan cups (2½-by-1¼ inches) with paper liners.
- Sift flour with baking powder and salt. Set aside.
- In large bowl of electric mixer, at medium speed, cream butter with sugar until light and fluffy. Beat in eggs.
- At low speed, beat in flour mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla, melted chocolate, and walnuts.
- Fill cupcake two-thirds full. Bake 20 minutes or until top springs back when gently pressed with fingertip.
- Turn out on wire rack.
- Prepare frosting mix as label directs.
- Frost tops of cupcakes.
- Make faces with candies, as pictured.
Makes 24 cupcakes.
*Sift before measuring.
©️ Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.
Jellied Joker
©️General Foods Corporation 1977. All Rights Reserved.
Frosted “Button” Cookies
3½ cups sifted* all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup butter or regular margarine, softened
2 cups light brown sugar, firmly packed
2 eggs
1 teaspoon vanilla extract
1 cup finely chopped walnuts or pecans
FROSTING
4 cups confectioners’ sugar
½ cup butter or regular margarine, softened
1 teaspoon vanilla extract
4 to 5 tablespoons milk
2 squares (1-oz size) unsweetened chocolate, melted
Assorted colored frosting decorators, with writing tip
- Preheat oven to 375F. Sift flour with baking soda and salt.
- In large bowl, with electric mixer at medium speed, beat 1 cup butter until light. Gradually beat in brown sugar. Add eggs and 1 teaspoon vanilla; continue beating until light and fluffy
- At low speed, gradually beat in flour mixture until smooth. Add nuts; mix well.
- Drop dough by tablespoonfuls, 3½ inches apart, onto ungreased cookie sheets. Pat each into round about ¼ inch thick.
- Bake 10 to 12 minutes, or until lightly browned. Remove cookies to wire rack; cool.
- Make Frosting: In medium bowl, combine confectioners’ sugar, butter, vanilla, and milk; with electric mixer, beat until smooth and creamy. Remove 1 cup of frosting to small bowl. Add chocolate, and beat until well blended.
- Spread half of cookies with white frosting and other half with chocolate frosting, then write popular sayings on cookies, using different colors of decorators, as pictured. Makes 32.
*Sift before measuring.
©️ Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.
Salade de Pâtes Roses (Pink Noodle Salad)
ingredients:
8 ounces “rigatoni” noodles
3 ½ ounces boiled ham
4 tomatoes, puréed
1 teaspoon prepared French mustard
1 lemon
salt and pepper
½ cup safflower oil
1 Tablespoon heavy cream
3 ½ ounces olives
instructions:
- Cook the rigatoni for 20 minutes in boiling salted water. Drain and cool.
- Dice the ham and set aside. Scald the tomatoes to remove the skin, seed them, and purée them.
- Mix the French mustard together with the lemon, salt and pepper; gradually add the oil, stirring continuously. Blend in the tomato purée and heavy cream.
- Mix the pink dressing with the noodles. Place in a serving dish, sprinkle with the ham, and garnish with the olives.
You can use elbow macaroni, “bow-knots,” or shell-shaped macaroni – the shape does not matter.
Children will enjoy this unusual entrée, particularly during the summer months. Complete the meal with carrot juice and fresh fruits.
© Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.
Bifteck haché aux germes de blé (Hamburgers with wheat germ)
ingredients:
4 ounces oatmeal
5 ounces milk
13 ounces ground beef
1 egg
1 Tablespoon toasted wheat germ
salt, pepper
2 Tablespoons whole-wheat flour
½ teaspoon thyme
1 Tablespoon safflower oil
instructions:
- Soak the wheat germ in the milk for 15 to 20 minutes. Beat the egg in a bowl.
- Mix the meat thoroughly with the oatmeal, egg, and wheat germ. Salt and pepper.
- Shape into 8 meatballs or patties, and dust them with flour. Sprinkle them with thyme.
- Fry them with the oil for 8 minutes on each side.
Do not keep the ground meat more than 3 hours, even in the refrigerator; an infant can then eat it safely. Toasted wheat germ is available in health-food stores and most supermarkets.
© Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.
Taffy Apples
2 cups sugar
2 cups light corn syrup
2 bottles (1 3/4-oz size) cinnamon candies (1/2 cup)
1/2 teaspoon red food color
1/2 teaspoon cinnamon
6 medium red applies (see Note)
6 wooden skewers
1. In medium saucepan, combine sugar, corn syrup, and cinnamon candies with 1 cup cold water.
2. Over medium heat, stir constantly just until sugar and candies are dissolved. (Do not boil.)
3. Add food color and cinnamon; stir to mix well.
4. Bring syrup to boiling; continue cooking, without stirring, to 300F on candy thermometer.
5. Meanwhile, wash apples, and dry well. Remove stem from each; insert skewer partway in stem end, far enough to hold apple firmly.
6. Remove syrup from heat.
7. Working quickly, dip each apple ( holding by skewer) into syrup, to coat completely. Place, skewer end up, on well-greased cookies sheets, to let taffy harden. LEt stand at room temperature until serving.
Makes 6.
Note: Use ripe, red eating apples, such as McIntosh or Delicious.
© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.
Gay Nineties Ice-Cream Party
Banana Splits
Old-fashioned ice-cream socials are in again! String a few paper lanterns; enlist big brothers as shirtsleeved, straw-hatted waiters. If you’re lucky, you may find a volunteer barber shop quartet. The children will only have eyes for gooey banana splits.
For each serving, peel and slice 1 banana lengthwise in half; place in shallow dish. Top banana with 1 scoop each of chocolate, vanilla and strawberry ice cream.
Spoon chocolate sauce over chocolate ice cream, drained crushed pineapple over vanilla ice cream and frozen strawberries (thawed) over strawberry ice cream.
Garnish with a dollop of frozen whipped topping (thawed) and a maraschino cherry. If you wish, sprinkle with chopped nuts of peanuts.
For the little folks, try Kookie Kat Sundaes: For each serving, place 1 scoop ice cream in small dish. Make a face with colored candy-coated milk chocolate candies for eyes and mouth, wafer cookies for ears and, if you like, toasted coconut for hair.
For teenagers, offer a serve-yourself fountain of assorted sauces, fruits, nuts and other ice-cream toppings, plus go-with beverages, cookies or cake.
© Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
Peanut Butter Shortcake
1 1/2 cups packaged biscuit mix
1/3 cup sugar
3/4 cup creamy peanut butter
3/4 cup milk
1 egg
Butter or margarine
Honey
1. Preheat oven to 375F. Lightly grease 8-inch, square baking pan.
2. In medium bowl, combine biscuit mix and sugar; mix well. With pastry blender or 2 knives, cut in peanut butter until mixture is coarse and crumbly.
3. Stir in 1/2 cup milk until well blended. Add remaining milk and egg; beat about 2 minutes.
4. With rubber scraper, spread mixture evenly in prepared pan.
5. Bake 20 to 25 minutes, or until shortcake is golden brown and cake tester inserted in center comes out clean.
6. Cut shortcake into 9 squares. Split and butter while warm. Serve with honey.
Makes 9 squares.
Jelly and Cream Cheese Hearts
20 slices white bread
3 pkg (3-oz size) cream cheese, softened
1/2 cup black-raspberry or currant jelly
Milk
Using 2 1/2 inch cookie cutter, cut heart shapes from bread slices. Spread hearts with some of cream cheese. Using for, beat jelly well. Spread over cream cheese. Beat just enough milk into remaining cream cheese to make it creamy and smooth. Place in pastry bag with number 30 rosette tip. Pipe decorative edge around each heart. Makes 20 sandwiches.
© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.
Vintage Recipe Cards 