Category Archives: Cookies/Cakes/Pies/Desserts

Prune and Marshmallow Coupe

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prune_and_marshmallow_coupe

Preparation time: 5 mins. plust time for prunes to stand
Main utensil: fork

For 6 people you need:
12 bananas
1 cup milk or cream
sugar 2 taste

Decoration:
6 whole prunes (optional)
walnut halves
marshmallows

1 Pour boiling water over the prunes if using them and leave for several hours.

2. Take the prunes, walnuts, marshmallows, and the sugar in screw-top jars, and carry the milk or cream in a small vacuum flask.

3. To make the coupe, mash bananas and the milk or cream with a fork. Add sugar to taste.

TO SERVE: Put the mashed bananas in individual dishes or glasses and top with whole prunes, nuts, and marshmallows. This is an easy picnic dessert because it is easy to transport and there is very little preparation. Each person can easily make his own in his individual bowl.

Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967

Banana Split

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banana_split

Small ripe bananas
Vanilla ice cream
Strawberry ice cream
Chocolate ice cream
Prepared fudge sauce
STRAWBERRY SAUCE (below)
Prepared creamy marshmallow topping
Whipped cream
1/2 cup chopped walnuts
Maraschino cherries, with stems

1. For each serving, peel 2 bananas, cut one in half lengthwise, and place one half on each side of oval dish. Cut other banana in quarters, and place at ends of dish.

2. Using large, number-6, ice-cream scoop, make 1 vanilla, 1 strawberry, and 1 chocolate ice-cream ball. Place vanilla and strawberry balls in center of dish; place chocolate ball on top.

3. Spoon 2 tablespoons fudge sauce over vanilla ice cream. 2 tablespoons Strawberry Sauce over strawberry ice cream, 2 tablespoons marshmallow topping over chocolate ice cream.

4. Decorate with whipped cream in pastry bag, using number-6 decorating tip. Sprinkle with walnuts; garnish with cherry.

STRAWBERRY SAUCE

1 pkg (10 oz)frozen sliced strawberries
1/4 cup sugar
1 tablespoon cornstarch
2 tablespoons strawberry preserves

1. Drain strawberries, reserving syrup. Add water to syrup to measure 1 cup. In small saucepan, combine sugar and cornstarch. Gradually add strawberry syrup, stirring until smooth.

2. Over low heat, slowly bring to boiling, stirring until mixture is thick and translucent.

3. Remove from heat. Stir in strawberries and preserves.

4. Stir until preserves are melted. Refrigerate until cold. Makes 1 1/3 cups.

© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Pieathalon 2016 – Transparent Pie

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pieathlon

Transparent
Function:	adjective
1 a : transmitting light so that objects lying beyond are entirely visible b : fine or sheer enough to be seen through 
2 : easily detected or understood
- trans·par·ent·ly adverb

Things that are transparent:

This Dress

This Dress

This Chair

This Chair

This Creepy Fish

This Creepy Fish



Things that are not transparent:

This Pie

This Pie

What is also not transparent is the reason why anyone would want to eat this. While I’m a fan of butter and sugar, there is SO MUCH of it in this pie that it’s weirdly unpleasant to eat.

book

The recipe comes from the 1955 edition of Massillon Cook Book, which is a regional cookbook from Massillon, Ohio. If this pie gives you a hankering to visit the area, you can find fun things to do there on Facebook.

The Recipe

The Recipe

I beg to differ with the cooking time. It took over 90 minutes at 250°F to get it to cook. The recipe also made enough filling for 2 pies when I made it. So now I need to find some poor unsuspecting neighbor to eat the other pie since my husband, The Poor Bastard, can’t eat both.

Visit TheOther Pieathletes

Yinzerella at Dinner Is Served 1972 (http://www.dinnerisserved1972.com) Peanut & Beer Pie

Poppy at Grannie Pantries (http://granniepantries.blogspot.com/) Lemon Meringue Pie

Kelly at Velveteen Lounge Kitsch-en (http://velveteenloungekitsch-en.blogspot.com). Heidenische kuchen (Heathen Cake)

Greg at Recipes4Rebels (http://www.recipes4rebels.com) Fluellen’s Pie

Taryn at Retro Food For Modern Times (http://www.retrofoodformoderntimes.com) Lemon Potato Pie.

S S at A Book of Cookrye (http://abookofcookrye.blogspot.com) Chocolate “Pie”.

Silver Screen Suppers (http://www.silverscreensuppers.com) Creme De Cacao Pie.

Battenburgbelle (http://www.battenburgbelle.com) Fatty Arbuckle’s Delight!

John The Hedonizer (http://www.foodandwinehedonist.com) Fidgety Pie.

Bittersweet Susie (http://bittersweetsusie.wordpress.com) Star Gazy Pie

Ruth at Mid-Century Menu (http://www.midcenturymenu.com) Brandy Apple Pie

Erica at Retro Recipe Attempts (http://retrorecipe.wordpress.com) Mai Tai Pie!

Easter Madeira Cake

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easeter_madeira_cake

Cooking time: 1 1/4 – 1 1/2 hours
Preparation time: 30 mins
Main Cooking Utensils: 7- to 8-in spring form pan
Oven temperature: 325-350°F
Oven position: center

For 8-10 servings you need:
3/4 cup butter or margarine
3/4 cup sugar
grated rind of 1 lemon
4 eggs
2 cups all-purpose flour
2 teaspoons double-acting baking powder

Filling:
1 lb. baking apples
3 tablespoons water or lemon juice
1/4 cup sugar
1/3 cup apricot jam

Almond paste:
2 cups ground almonds
few drops almond extract
1/2 cup sugar
scant cup sifted confections’ sugar
2 egg yolks

Glaze:
1 egg white

1. Cream the butter or margarine, sugar and lemon rind until soft and light.

2. Gradually beat in the eggs, fold in the sifted flour and baking powder.

3. put the mixture into the greased and floured pan and bak in 325-350°F oven (check temperature carefully and reduce the heat after 45 minutes to 1 hour if necessary).

4. Turn out and allow to become quite cold before filling.

5. Meanwhile peel and slice the apples and cook with the water or lemon juice and sugar to a thick smooth pulp.

6. Split the cake through the center. then spread with half the jam and the applesauce.

7. Mix ingredients for almond paste together.

8. Roll out nearly three fourths of the almond paste and make into a 7- to 8-inch round (the size of the cake).

9. Spread the top of the cake with jam then with almond paste round.

10. Roll the remaining almond paste into small balls, put on top of the cake.

11. Brush with egg white and brown under broiler set to a low heat. Decorate as wished.

Printed in Canada. © Copyright The Hamlyn Publishing Group, Ltd. 1972

Creamy Cheese Pie

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creamy_cheese_pie

1 1/3 cups zwieback crumbs
1/3 cup brown sugar
1/2 teaspoon cinnamon
1/3 cup melted butter or margarine
4 3-ounce packages cream cheese, softened
2 eggs
1 teaspoon lemon juice
1 teaspoon grated lemon rind
3/4 cup sugar
1 teaspoon vanilla
1 cup sour cream
Cocktail cherries, spearmint leaf candies (optional)

Preheat oven to 350°. Combine crumbs, brown sugar, cinnamon and melted butter; press into a 9-inch pie pan. Reserve 2 tablespoons of mixture for decoration on finished pie. Beat cream cheese, eggs, lemon juice and rind, sugar and vanilla together until smooth and creamy.

Pour into prepared crust and bake 30 minutes. Spread sour cream on top of pie and chill several hours before serving. If desired, decorate top of pie with cocktail cherries, pieces of green spearmint leaf candies and a sprinkling of reserved crumbs.

Serves 10 to 12
Preparation time: 45 MIN.
Approximate calories per serving… 300

HELPFUL HINT: For variety, 1 tablespoon of white raisins, candied orange peel and citron may be included in the filling; or fruit toppings such as pineapple, cherry, blueberry, strawberry or peach – can be served over the pie.

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

Brownies- Chinese Chews

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brownies

Brownies

1/4 cup butter
2 squares (1 oz. each) unsweetened chocolate
3/4 cup sifted cake flour
1/2 tsp. baking powder
1/4 tsp. salt
1 egg, beaten
1 cup sugar
2 Tbsp. water
1/2 tsp. vanilla
3/4 cup chopped walnuts

Melt butter and chocolate together over hot water; cool slightly. Sift together flour, baking powder and salt; set aside.

Combine egg and sugar in a bowl; beat until well blended. Stir in chocolate mixture, water and vanilla, blending throughly. Add sifted dry ingredients and stir just until smooth. Mix in chopped walnuts, Turn batter into a greased 8-inch square pan. Bake in a moderately low oven, 325°, 25 minutes or until top forms a dull crust which dents a little when lightly touched with fingertip. Cool slightly on a wire rack. Cut into 2-inch squares and remove from pan; Makes 16.

Chinese Chews

3/4 cup sifted all-purpose flour
1 cup firmly packed brown sugar
1/4 teaspoon salt
1 tsp. baking powder
1 cup chopped pitted dates
2 eggs, beaten
1 teaspoon vanilla
3/4 cup chopped nut meats
Granulated sugar

Mix together flour, brown sugar, salt, baking powder and dates. Combine eggs, vanilla and nut meats in a bowl; stir into flour-date mixture. Spread batter thinly on a greased 9 x 13 x2-inch pan. Bake in a low oven, 300°, 20 to 25 minutes. Cut cookies into pieces about 1 1/2 inches square while still warm. Cool and dip in granulated sugar to coat. Makes about 4 dozen.

Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York. ©Copyright 1958 Tested Recipe Institute, Inc. New York.

Upside-Down Fruit Cake

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upside_down_cake

Fruit Cake

2 cups sifted all-purpose flour
1/2 tsp. baking soda
3/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
3/4 cup chopped nuts
3 cups diced candied fruits and peels
3/4 cup butter or margarine
1/2 cup sugar
1/3 cup molasses
2 eggs

Set oven for low, 300°. Grease the bottom and sides of a 9-inch tube pan. Line with waxed paper and grease the paper.

Sift together flour, soda, salt, cinnamon and nutmeg. Add and mix in nuts, fruits and peels.

Cream butter thoroughly. Gradually add and beat in sugar; continue beating until well blended. Add molasses; mix well. Beat in eggs, one at a tim. Gradually add fruit and flour mixture; mix thoroughly. Turn batter into prepared pan. Bake cake about 3 hours or until cake tester inserted into center comes out clean. Remove cake from oven and let stand in pan about 1/2 hour. Remove from pan and cool on a wire rack. Peel off the paper. Store cake in airtight container several days before serving. Makes a 3 1/2 pound fruit cake.

Upside-Down Fruit Cake

Prepare the batter for Fruit Cake, above. Arrange 6 slices candied pineapple in the bottom of the greased tube pan. Bake cake; remove pan and paper as directed, above. Leave cake upside down on rack and decorate with 6 candied cherries, inserting one into center of each slice of pineapple. Cool cake thoroughly. Store several days before serving.

Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc. New York ©Copyright 1958 Tested Recipe Institute, Inc. New York

Crème De Menthe Ring

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creme_de_menthe_ring

Cooking time: 1 hour
Preparation time: 40 mins.
Main Cooking Utensil: 9-in ring mold or tube pan
Oven temperature: as Card 8*
Oven position: ditto

For 12-16 servings you need:
Cake:
See Card 8

Crème de menthe icing:
2 egg whites
3 1/2 cups sifted confectioners’ sugar
2-3 tablespoons crème de menthe

Decoration:
candied cherries
halved walnuts

1. Make the cake as Card 8 but bake for only 1 hour.

2. Beat the egg whites with the sifted confectioners’ sugar, then gradually be in the crème de menthe.

3. Spread over the cake with a wetted palette knife, keeping a rather rough appearance.

4. Press the candied cherries and walnuts in position.

TO SERVE: Cut in slices.

TO VARY: Instead of this rather rich moist chocolate cake, a lighter cake may be made. Cream1 cup margarine or butter with 1 cup sugar, gradually be in 4 eggs, fold in 1 2/3 cups all-purpose flour sifted with 1/3 cup cocoa powder and 2 teaspoons double acting baking powder. Bake for approximately 50 minutes in the center of a 375°F oven.

TO STORE: This moist chocolate cake keeps well for some days. Ice as soon as cool-this helps keep it fresh.

* When baking always check oven temperature with that recommended in your cooker instruction card or book.

Printed in Canada © Copyright Paul Hamlyn Ltd 1967

Rich Chocolate Cake

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rich_chocolate_cake

Cooking time: 1 1/4 hours
Preparation time: 40 mins.
Main cooking utensils: 8-in. spring form pan, sauce pan.
Oven temperature: 350-375°F
Oven position: Center
For 12-16 servings you need:
1 cup butter
1 cup brown sugar
1/2 cup molasses
4 eggs
2 cups all-purpose flour sifted with 2 teaspoons double-acting baking powder
1/2 cup cocoa powder

Orange-butter cream:
2/3 cup butter
2 1/4 cups sifted confectioners’ sugar
juice and grated rind of 1 orange
apricot jam

Chocolate coating:
2/3 cup evaporated milk
1 tablespoon butter
1 cup semi-sweet chocolate pieces
grated chocolate

1. Cream together butter, sugar and molasses until soft and light.

2. Gradually beat in the eggs, adding a little sifted flour if the mixture shows signs of curdling.

3. Fold in sifted flour and cocoa.

4. Put into greased and floured or lined pan and bake for time given.

5. Test to see if cooked by pressing firmly on top, allow to cool.

6. Cream butter and confectioners’ sugar with the orange juice and rind, then split cake into 3 layers and sandwich with the orange cream.

7. Coat cake with apricot jam.

8. Heat milk and butter until nearly boiling, remove from heat, add the chocolate pieces, stir until melted.

9. Pour chocolate over cake, set for a few minutes, then coat sides with grated chocolate.

TO STORE: This cake keeps well for several days.

Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967

Pineapple Alaskas

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pineapple_alaska

Cooking time: 2-3 mins.
Preparation time: 15 mins.
Main cooking utensils: 6 ovenproof serving plates, cloth pastry bag with 1/4-inch plain nozzle (optional)
Oven temperature: 450-475°F
Oven position: center

For 6 servings you need:
1 raspberry-jam filled jelly roll
6 slices fresh or canned pineapple
1 quart vanilla ice cream

Meringue:
3 egg whites
1/3 cup sugar
3 tablespoons currants
1-2 pieces candied angelica, about 1 1/2 inches in length*

*Soak in a little warm water; this makes it easier to cut into thin strips.

1. Cut the jelly roll into 6 slices and put onto the serving plates.

2. Top each slice with a pineapple slice (drain canned pineapple well).

3. Put a portion of ice cream in the center of the pineapple (make sure it is very firm and hard).

4. Cover with meringue as quickly as possible. To make the meringue beat the egg whites until very stiff then gradually beat in half the sugar and fold in the remainder.

5. Spoon or pipe over the ice cream, etc., and pile high to look like a miniature pineapple.

6. Press a few currants into the meringue to look like the ‘eyes’ and top with strips of angelica.

7. Put into 450-475°F. oven for 2-3 minutes only, until tipped with golden brown.

TO SERVE: As soon as possible after browning.

TO VARY: Soak the jelly roll with a little sherry, brandy, or kirsch before topping with pineapple.

Printed in Canada. ©Copyright The Hamlyn Publishing Group Ltd 1973