Copyright 1942, Pet Milk Company, St. Louis, Mo. Form No. 3856
Victory Fruit Candy
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Category Archives: Cookies/Cakes/Pies/Desserts
Pieathalon 2023 – The Lie of Hot Fudge Pie
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.
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
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
- Cream the margarine and sugar until soft and light.
- 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.
- Lastly fold in the stiffly whipped egg whites.
- Put into the greased casserole and place in a pan of water.
- This pudding will separate during cooking and give you a very light fluffy texture on top with a more moist sauce-like texture underneath.
- 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.
- 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
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:
- Put prunes in saucepan and add water. Bring to boiling. Cover and simmer 8 min. or until prunes are just tender.
- Remove from heat. Drain, reserving liquid. Cool prunes, then dice and set aside.
- 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.
- Remove from heat. Stir in sherry, orange juice, sugar, lemon juice and lemon rind. Fold in prunes.
- 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
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.
Rice à la Royale (French Rice Pudding)
¾ cup rice
2 cups milk
4 tablespoons sugar
Pinch of salt
Pears poached in syrup
Whipped cream
Custard
4 egg yolks
4 tablespoons sugar
4 tablespoons cornstarch
2 cups milk
Vanilla extract
1 tablespoon gelatine
6 tablespoons heavy cream
1-2 tablespoons Kirsch
Simmer rice in milk, sugar and salt until tender. Cool.
To make custard: combine egg yolks and sugar, and beat well. Add cornstarch and blend until smooth. Heat the milk slightly, with vanilla extract to taste, and pour on to egg mixture. Return mixture to saucepan and cook until thick and smooth, stirring constantly. Cool. Stir gelatine, dissolved in a little water, into custard, and when cool add cream and Kirsch. Leave to thicken slightly.
Stir in rice mixture and turn into a wetted mold. Refrigerate for several hours. Turn out and decorate with poached pears and whipped cream. Serve very cold. Serves 4 to 6.
Knox Gelatine, Inc.; 1963
©️General Foods Corporation 1977. All rights reserved.
©️General Foods Corporation 1977. All rights reserved.
Lucy’s Fruited Cream
Preparation time: 15 min.
Chilling time: 1 hr.
For busy days, consider this dessert-rum-flavored cream, studded with fruits and nuts, spread with a lavish hand over cake slices. It combines eye appeal with ease of preparation. If preferred, you can use fresh fruit instead of canned, depending on the season.
For 4 servings you will need:
4 slices ready-made pound cake
1 can (10 oz.) pineapple chunks, well drained
1 can (6 oz.) Bing cherries, well drained.
1 banana, sliced
¼ cup coconut, optional
½ cup diced cranberry jelly
¼ cup chopped walnuts
1 cup whipping cream
2 Tbsp. powdered sugar
1 tsp. rum flavoring
Few drops red food coloring, optional
Preparation:
- In a bowl, combine pineapple, cherries, banana, coconut, if used, cranberry jelly and walnuts.
- Whip cream. Beat in powdered sugar, rum and a few drops of food coloring, if used, to a light shade of pink.
- Gently fold in fruit-nut mixture. Cover and chill. 1hr. to blend flavors.
- When ready to serve, spread mixture over cakes slices on individual serving plates.
Tips: For a more spirited flavor, blend in real rum, sherry or port wine.
For 2 servings: Half of the ingredients
For 8 servings: Double the ingredients.
©️MCMLXXXV MY GREAT RECIPES. ®️ ALL RIGHTS RESERVED. PRINTED IN HOLLAND.
Vintage Recipe Cards 