Category Archives: Cookies/Cakes/Pies/Desserts

Hérisson (Honey and Apple Urchins)

ingredients:
1 lemon
2 ounces blanched almonds
2 medium-size apples
2 ounces honey
1/2 vanilla pod

instructions:
1. Squeeze the lemon. Cut the almonds into slivers and roast them lightly. Put them aside. Peel and core the apples, and cut them into halves
2. Place the apples in a saucepan, flat side up. Cover them with water. Add the honey and vanilla. Cover and simmer for 8 to 10 minutes. Turn them over and continue to simmer for 8 to 10 minutes more.
3. Place the fruit dessert bowls, flat side down. Stick the almond slivers into the apples so they will look like sea urchins.
4. Reduce the sauce in the pan. Take out the vanilla pod. Add the lemon juice, and pour the sauce over the apples. Serve chilled.


Do not overcook the apples. Adjust cooking time according to the size and ripeness of the fruit.


© 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.

Pear and Gooseberry Summer Pudding

Cooking time: 20 mins.
Preparation time: 30 mins. plus 12 hours to stand
Main cooking utensils: Saucepan, 7- to 8-in. cake and or plain mold

For 6-8 servings you need:
1 lb. gooseberries*
⅔ cup water
⅓ cup sugar
green coloring (optional)
juice of 1 lemon
4 ripe firm pears
8-10 medium thick slices of bread

*To clean the gooseberries, i.e., cut away the stalk and flower ends, use kitchen scissors.

  1. Clean the gooseberries, simmer with the water and sugar until a smooth thick purée. Color if desired.
  2. Put the lemon juice into a bowl, add the peeled diced pears, and turn round in the lemon juice (this prevents the pears discoloring).
  3. Add the pears to the gooseberry purée and mix well; allow to become quite cool.
  4. Remove the crusts from the bread and line the bottom and sides of the pan or mold with bread slices.
  5. Spoon the gooseberry and pear mixture into the bread-lined pan or mold.
  6. Cover with more slices of bread, then put a flat plate or piece of foil on top; add a light weight and leave for 12 hours.

TO SERVE: Turn out and serve with cream or ice cream.

TO VARY: Use any other fruits, e.g., apples and damsons; apples and whole blackberries; mixed berry fruits, etc.

TO STORE: This can be kept several days in a refrigerator or frozen.


PRINTED IN CANADA Copyright The Hamlyn Publishing Group Ltd 1973

Jellied Desserts

All recipes based on a 3-oz. package fruit-flavored gelatin, which serves 4 people. Rinse molds in cold water before adding jelly.

PEAR LIME CREAM

Open a medium can halved pears, strain the syrup into a measure. Put 4 pear halves on one side to serve with the mold, chop the rest of the pears finely. Add water to the pear syrup to give 1 ½ cups. Dissolve the lime-flavored gelatin in this liquid, allow to cool and begin to stiffen. Stir in the chopped pears. Mae up a whipped topping mix with cold milk, fold the gelatin mixture into this. Spoon into a 1-quart mold. allow to set. Turn out and serve with pear halves.

JELLY A LA DUCHESSE

Dissolve a 3-oz package lemon-flavored gelatin into 1 ½ cups water, add 1 tablespoon brandy, 1 tablespoon kirsch, and 3 tablespoons lemon juice. Allow to cool and stiffen slightly, stir in ½ cup flaked blanched almonds and ⅔ cup shredded coconut. Put into a 1-quart mold, allow to set. Turn out, serve with ice cream.

SULTANA MOLD

Heat 1 cup seedless white raisins in a sauce and with ⅔ cup water for 1 minute. Add the grated rind of 2 oranges (use only the top ‘zest’). Squeeze out the juice from the 2 oranges, add water to give just under 1 1½ cups. Dissolve a 3-oz. package orange-flavored gelatin in this, add the raisins and the liquid from pan. Pour into a mold, allow to set. Turn out, serve with segments of orange.

TO VARY: Harlequin Mold: Add ½ cup chopped nuts and ¼ cup chopped candied cherries to the jellow before putting in the mold.


PRINTED IN CANADA. © Copyright The Hamlyn Publishing Group Ltd. 1972

Gooseberry Fool

1 ½ pounds gooseberries
½-1 cup sugar
Custard (see below)
Whipped cream

Clean gooseberries and remove stems; wash gooseberries and put them in an enamelled saucepan with sugar and water to cover. Cook until they are quite soft. adding more water if necessary, and then rub them through a fine sieve. Mix custard and whipped cream (reserving a little cream for garnish) with the gooseberry puree, and serve in a glass bowl or in individual glasses. Garnish with whipped cream. Serves 4 to 6.

To make custard: combine 2/3 cup milk with 1 teaspoon cornstarch and sugar to taste in the top of a double boiler. Bring to a boil. Stir in 2 well-beaten egg yolks which you have mixed with a little of the hot mixture, and cook over water, stirring constantly with a wooden spoon, until custard is thick and smooth. DO not let the mixture boil. Flavor to taste with vanilla extract. Strain and cool.


© Robert Carrier 1966. Publishers GROSSET & DUNLAP New York, Carton manufactured in Great Britain. Cards printed in the Netherlands.

Chocolate Layer Cake

½ cup butter, softened
Grated rind of 1 orange
Grated rind of 1 lemon
1 cup sugar
4 egg yolks
1 ½ cups plain flour
1 ½ teaspoons cream of tartar
1 ½ teaspoons baking soda
½ cup cornstarch
¾ cup milk
4 egg whites
Chocolate icing
Preserved fruits or finely chopped pistachio nuts

Beat softened butter in electric mixer until light and creamy. Combine grated orange and lemon rind with sugar and add to butter, beating them well together. Beat in egg yolks with 2 spoonfuls flour. Combine cream of tartar and baking soda with remaining flour and cornstarch, and add them gradually to the other ingredients along with the milk. Whip egg whites to a stiff froth, and fold them quickly and lightly into the cake mixture. Bake in a lined cake tin in a slow oven (350°F.) for 1 to 1 ½ hours, or until cake is well risen and from to the touch. Turn out of the tin and allow to cool. Then cut the cake in 3 or 4 layers; spread each layer with chocolate icing and assembled cake again. Ice with chocolate icing and decorate with preserved fruits or finely chopped pistachio nuts.


© Robert Carrier 1966. Publishers GROSSET & DUNLAP New York, Carton manufactured in Great Britain. Cards printed in the Netherlands.

Grasshopper (Coffee-Brandy Crème Caramel)

If you tried the Espresso Crème Brûlée and loved it, but can’t abide the astronomical number of calories contained in the smallest spoonful, try this coffee flavored crème caramel, similar in appearance to the Crème Brûlée but incorporating only a fraction of the calories.

Caramel:
¼ cup sugar
3 tablespoons water

Custard:
½ cup sugar
⅛ teaspoon salt
1 cup skim milk
2 tablespoons fine brandy
½ teaspoon vanilla extract
2 eggs
3 egg yolks
1 cup strong black coffee

To make caramel, place 1/4 cup sugar and 3 tablespoons water in small saucepan and bring to boil. Keep boiling until syrup turns deep honey color: remove from heat and pour into 4-cup charlotte mold or individual custard cups. Roll mold or cups around to coat bottoms and sides with as much caramel as possible before caramel hardens. Cool and lightly oil inside of mold not coated in caramel.

Preheat oven to 325 F. Mix sugar, salt, milk, brandy, and vanilla in saucepan and bring to slow boil. Remove from heat and set aside. Beat eggs and egg yolks together. Add milk slowly, then add coffee, stirring thoroughly. Let stand 5 minutes. Skim off foam. Pour into prepared mold or custard cups. Place in baking dish and fill baking dish with boiling water ½ way up side of mold or cups. Bake 35-40 minutes or until center has set. Remove and chill. Unmold just before serving.

Yield: 6-8 servings.


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

Chocolate Brownies

It’s as easy as ABC…

A. Grease an oblong tin about 11 by 7 inches, 1-inch deep. Sieve together flour, salt and cocoa. In another bowl beat butter and sugar until light and creamy. Add eggs a little at a time, beating well after each addition. Fold sieved ingredients into mixture with milk. Mix well. Turn into prepared tin.

B. Bake in a moderately hot oven for about 35 minutes until centre of sponge springs back when lightly pressed. Allow to cool in tin.

C. Melt butter for icing. Add cocoa. Cook over low heat for 1 minute. remove from heat and add evaporated milk and icing sugar. Mix in thoroughly. Spread over cake in tin and leave to set, then cut cake into 15 squares.

QUICK TIP

Cocoa gives a strong chocolate flavour. It is essential to cook it for all recipes and to add sweetening. Chocolate powder is already sweetened and does not require cooking in recipes; the resulting flavour is less chocolatey.


©The Hamlyn Publishing Group LTD.

Brown Derby Black Bottom Pie


Knox Gelatine, Inc.; 1963

Noodle Pudding

1 pound wide noodles
1 quart buttermilk
¼ pound butter or margarine, melted
½ cup golden raisins
½ cup sugar
6 eggs, slightly beaten
⅓ cup brown sugar
⅔ cup cornflakes, crumbled
⅓ cup pecans, chopped
2 tablespoons butter

Preheat oven to 350°. Cook noodles in boiling, salted water; drain. Combine noodles, buttermilk, eggs, melted butter, raisins and sugar. Pour into one 9×14-inch or two smaller well-greased baking dishes. Bake 30 minutes. Cool. Wrap to freeze. On serving day: Bake casserole 15 minutes in a 350° oven. Meanwhile, mix brown sugar, cornflakes and nuts; sprinkle on top of casserole and dot with 2 tablespoons butter. Return dish to oven for 15 minutes more, until topping is browned.

Serves: 24
Preparation time: 1 hr., 20 min.
Approximate calories per serving: 195


SUGGESTED MENU
Romaine Salad
Roast Chicken
Broccoli
Noodle Pudding
Prune Whip


©1973 Curtin Publications, Inc., New Yor, N.Y. Printed in U.S.A.

Strawberry Delight

1 envelope strawberry flavored low-calorie gelatin
1 cup canned skimmed evaporated milk
Artificial sweetener to equal 2 tablespoons sugar
1 cup fresh or frozen unsweetened strawberries, sliced
½ teaspoon vanilla

Prepare gelatin according to package directions; chill until set. Put milk, bowl and beaters in freezer for about 1 hour – milk should be icy. Add 1/2 sugar substitute to strawberries (if frozen berries are used, they should be partially thawed.) Beat milk with vanilla and remaining sugar substitute at high speed until stiff peaks form. Quickly whip gelatin and strawberries together. Fold gelatin into whipped milk and mix gently until no white streaks remain. Taste for sweetness and add more sugar substitute if desired – use caution as too much sugar substitute becomes bitter tasting.

Serves: 4
Preparation time: 2 HR.
Approximate calories per serving: 60


SUGGESTED MENU
Broiled Turbot
Marinated Cucumbers
Asparagus Spears
Strawberry Delight


©1973 Curtin Publications, Inc. New York, N.Y. PRINTED IN U.S.A.