Category Archives: Cookies/Cakes/Pies/Desserts

Crème de Menthe Frappé and Quick Orange-Chocolate Mousse

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QUICK ORANGE-CHOCOLATE MOUSSE

This is the quickest and easiest and one of the most delicate chocolate mousse recipes around; it is at its most glamorous when served in saucer champagne glasses (not hollow-stemmed ones), but may be served in punch cups, Old Fashioned glasses, or even custard cups.

½ cup superfine sugar
2 tablespoons Grand Marnier
8 squares (1-oz each) superior quality semisweet chocolate
¼ cup heavy cream
2 egg whites, stiffly beaten
2 cups heavy cream
Orange peel twists

Combine superfine sugar and Grand Marnier in saucepan and cook over low heat until dissolved. Melt chocolate in double boiler, adding ¼ cup cream as chocolate begins to melt. When chocolate and cream are smooth, stir in sugar-Grand Marnier syrup. Set aside and let cool to room temperature.

Meanwhile, beat egg whites until stiff peaks form. Fold into cooled chocolate mixture. Whip 2 cups heavy cream until stiff peaks form. Fold into cooled chocolate mixture.

Spoon mousse into desired glasses or cups. COver with plastic wrap and chill 203 hours before serving. To serve, garnish with orange twists and top with dollop of sweetened whipped cream if desired.

Yield: 8-10 servings, depending on size of glasses used.

Copyright ©️ 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

Carioca

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That Rum Thing

In the quest for new and different desserts the adventurous gourmet so often overlooks ice cream. Good quality American ice cream ranks among the best of American foods, whether homemade or store-bought, and, for eas of availability and consistency of quality, puts all other store-bought desserts to shame.

Still, when you’re planning a special after-dinner party you want to do something special. Why not dress up ice cream? Baked Alaskas and Ice Cream Bombes come to mind. Peppermint ice cream drizzled with a chocolate-flavored liqueur; chocolate ice cream drizzled with an orange liqueur; strawberry ice cream drizzled with Fraise or framboise (strawberry and raspberry liqueurs).

And then there is “That Rum Thing”: Coffee ice cream sprinkled with chocolate bean candies and drizzled with dark rum. For a substantial dessert, serve it with slices of pound cake.

Soften 1½-2 quarts coffee ice cream and scoop into decorative mold (preferably a melon mold). Place in freezer, covered. Just before serving, unmold ice cream onto platter. Sprinkle with chocolate bean candies with liquid centers. Drizzle with ½ cup dark rum and serve.

Copyright ©️ 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

Raspberry Bavarian Cream

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1 box frozen raspberries (10 ounces)
Juice of 1 large lemon
1 tablespoon gelatine
4 tablespoons milk
4 tablespoons sugar (optional)
2 egg yolks
1 cup heavy cream
1 cup crushed ice
Raspberries
Kirsch

Defrost raspberries in a bowl with lemon juice.

Drain ⅔ cup of the raspberry juices into a saucepan (or if dry pack raspberries have been used, add 4 tablespoons to ⅔ water) and bring to a boil. Then pour the hot liquid into the container of an electric blender. Add gelatine and milk; cover and blend on high speed for 1 minute.

Remove the cover, add the raspberries and egg yolks. Then cover and blend at high speed for 5 seconds. Remove the cover, add cream and crushed ice, and keep blending until smooth. Pour into a mold and chill until set. Serve with raspberries moistened with 1 or 2 tablespoons Kirsch. Serves 4 to 6.

©️ Robert Carrier 1966, Grosset & Dunlap New York

Arroz con Leche (Rice Milk Pudding)

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You will need:
1 cup rice (uncooked)
3 cups water
3½ cups milk
½ teaspoon salt
1 stick cinnamon
2 egg yolks, slightly beaten
¾ cup sugar
½ cup raisins
½ teaspoon grated lemon rind
1 teaspoon vanilla
powdered cinnamon

Wash rice and slowly bring it to a boil in 3 cups of water. Add salt and lemon rind. Cook until soft and fluffy. Add milk, sugar and cinnamon stick. Simmer over low heat until it begins to thicken. Remove from heat and stir in raisins and egg yolks. Simmer over low heat 20 to 30 minutes until creamy, stirring occasionally. Remove from heat and vanilla [sic]. Pour into a serving dish. Serve warm or cold sprinkled with cinnamon.

© Shufunotomo Co., Ltd., Japan 1975 English text ©️ The Hamlyn Publishing Group Ltd. 1975

English Spring Pudding

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2 pounds rhubarb
1 pound sugar
3 tablespoons lemon juice
3 tablespoons butter
Thin slices of white bread
Golden custard sauce or whipped cream

Wash and trim young rhubarb stalks, and cut into 1-inch segments. Combine rhubarb, sugar, lemon juice and butter in thick-bottomed saucepan; bring gently to a boil, stirring continuously; lower heat and simmer, stirring all the while, for about 5 minutes, or until rhubarb becomes soft, but still keeps its identity. Don’t let stalks disintegrate entirely; they must remain a trifle firm to be at their best. (Rhubarb varies enormously in flavour when cooked; so add a little more sugar (if too tart, a little more lemon juice if too sweet)

Lightly butter a soufflé dish; trim crusts from bread; cut each slice in half lengthwise and line sides of soufflé dish with bread. Cut enough slender triangles of bread to cover bottom of dish; and trim off standing bread slices at top edge of dish.

Fill dish with rhubarb mixture, reserving a little of the juices. Cut additional bread triangles to cover pudding. Chill in refrigerator overnight to firm pudding.

Just before serving, turn pudding out on a serving dish. POur over reserved rhubarb juices. Serve with a golden custard sauce or whipped cream. Serves 4 to 6.

Thomas Nelson & Sons Ltd., 36 Park Street, London W1 ©️Robert Carrier 1968

Victory Fruit Candy

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Copyright 1942, Pet Milk Company, St. Louis, Mo. Form No. 3856

Pieathalon 2023 – The Lie of Hot Fudge Pie

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This year’s challenge was to make Dr. Bobb’s mother’s “Hot Fudge Pie”. Now, I love me some Dr. Bobb. Which is why I’m loathe to tell him that I suspect his childhood was filled with lies. I’m sure his mamma meant well, but hoodwinking a young boy into thinking a brownie was a pie seems unnaturally cruel. Perhaps it is this bed of lies that has spawned his obsession with vintage recipes and his torment of his poor husband who he has taste test his creations. Alas, I’m sorry to rip off the rose-coloured glasses of your youth, Bobb, but this ain’t no pie.

To be fair, Bobb’s isn’t the only lie-filled childhood. My mother, who couldn’t cook to save a life, tried repeatedly in the 1970s to trick my sister and me into eating carob treats claiming they were chocolate. My grandmother destroyed everything else by substituting tofu for something in every recipe.

A little nonsense from Grandma’s recipe box of horrors.

Yeah, I’ve got major trust issues. But that’s a story for another post. Back to the great Pie Lie – Hot Fudge Pie.

Instructions were simple enough and the “pie” baked up nicely. It was tasty – and my husband enjoyed it with some vanilla ice cream as Bobb’s mom recommended. But the texture and consistency of the finished product was that of a brownie and the use of the pie pan was really the only thing that made this a “pie”.

One fun tidbit from Bobb’s notes is that it seems the fine folks at Baker’s (whose chocolate is one of the ingredients) have been trying to bamboozle the public with changes to their packaging, which is causing recipe confusion around the world.

Everything is a lie in the end. Everything. Even pie.

Links to other Pieathletes:
Grannie Pantries
Dr. Bobb’s Kitschen
A Book of Cookrye
Dinner is Served 1972
Silver Screen Suppers
Retro Food for Modern Times
The Nostalgic Cook
Culinary Cam

Chocolate Casserole Pudding

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Cooking time: 45 mins.
Preparation time: 15 mins.
Main cooking utensil: shallow casserole, pan for water
Oven temperature: 350-375°F.
Oven position: center

for 4-5 people you need:
6 tablespoons margarine
6 tablespoons sugar
3 eggs
¾ cup all-purpose flour sifted with 1 teaspoon double-acting baking powder
¼ cup unsweetened cocoa powder
generous 1¼ cups milk

Decoration:
little sugar

  1. Cream the margarine and sugar until soft and light.
  2. Gradually beat in egg yolks, then fold in sifted flour, unsweetened cocoa, and the milk. You may find the mixture curdles, but this is quite in order.
  3. Lastly fold in the stiffly whipped egg whites.
  4. Put into the greased casserole and place in a pan of water.
  5. This pudding will separate during cooking and give you a very light fluffy texture on top with a more moist sauce-like texture underneath.
  6. If you want a slightly crisp topping, do not cover the casserole. If you wish the topping to be soft, put a lid or foil on the casserole.
  7. Bake for time and temperature given.

TO SERVE: Hot or cold with cream or custard. Sprinkle top with sugar.

TO VARY: Use coffee in place of milk or omit unsweetened cocoa and use grated rind and juice of 2 lemons and enough milk to give generous 1 cup.

TO STORE: IN the refrigerator for a very limited time.

PRINTED IN CANADA. ©Copyright Paul Hamlyn Ltd. 1967

Sherried Prunes in Jelly

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Preparation time: 15 min.
Chilling time: 2 hrs.

Elegant enough for company but inexpensive enough for every day, this delicious dessert is easy to make. Unmold it in your nicest glass dessert dishes and top with delectable Creme Francaise.

For 4 servings you will need:
1 cup soft pitted dried prunes
1 cup water
1 envelope unflavored gelatin
¼ cup cream sherry
½ cup orange juice
2 Tbsp. sugar
2 Tbsp. lemon juice
1 tsp. grated lemon rind
Crème Francaise (recipe follows)
Grated orange rind

Crème Francaise: Soften 1 pkg. (3 oz.) cream cheese. Add 1 Tbsp. sugar and ¼ tsp. vanilla extract. Gradually added ½ cup whipping cream, beating with electric mixer only until of sauce consistency.

Preparation:

  1. Put prunes in saucepan and add water. Bring to boiling. Cover and simmer 8 min. or until prunes are just tender.
  2. Remove from heat. Drain, reserving liquid. Cool prunes, then dice and set aside.
  3. Measure juice and add enough cold water to make 1¼ cups. Place in small saucepan and sprinkle with the gelatin. Heat, stirring, until gelatin is dissolved.
  4. Remove from heat. Stir in sherry, orange juice, sugar, lemon juice and lemon rind. Fold in prunes.
  5. Pour into 4 individual molds, serving dishes, or custard cups and chill 2 hrs. or until firm.

For 8 servings: Double the ingredients.

Tips: Cream sherry is best in this recipe but other kinds can be used.

©️MCMLXXXV MY GREAT RECIPES. ®️ ALL RIGHTS RESERVED. PRINTED IN HOLLAND.

Rhubarb and Yogurt Flummery

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Preparation time: 10 min.
Baking time: 25 to 30 min.
Oven temperature: 325°F

Here is a springtime dessert of tangy-sweet rhubarb and cool, creamy yogurt. Rhubarb, the traditional “pie plant” combine naturally with yogurt. Cinnamon and toasted almonds top this low-calorie dessert.

For 4 servings you will need:
1 lb. rhubarb
½ cup sugar
Cinnamon
Plain yogurt or vanilla yogurt
Toasted sliced almonds and mint sprigs for garnish, optional

Tips: Purchase firm, crisp, bright red or dark red rhubarb stalks. Avoid very thin or oversized stalks. This recipe makes a wholesome breakfast dish. Add sliced strawberries or bananas.

Preparation:
1. Wash rhubarb stalks and trim ends. Peel stalks only if necessary (in older rhubarb, the peels are tough).
2. Slice rhubarb. Layer in a deep baking dish. Sprinkle with sugar and cinnamon.
3. Bake at 325°F for 25 to 30 min. or until rhubarb is tender. Cool to room temperature.
4. Spoon yogurt into serving dishes. Top with the rhubarb. Sprinkle with almonds, if used. Garnish with mint.

For 2 servings: Half of the ingredients.
For 8 servings: Double the ingredients.

©️MCMLXXXV MY GREAT RECIPES. ®️ ALL RIGHTS RESERVED. PRINTED IN HOLLAND.