Category Archives: Cookies/Cakes/Pies/Desserts

Taffy Apples

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taffy_applies

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.

Cheesecake Cookies

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cheesecake_cookies

Preparation time: 15 min.
Chilling time: 1 hr.
Baking time: 20 min. each sheet
Oven temperature: 350°F

Almost better than cheesecake, these tender buttery cookies have a soft cheese filling and a graham cracker coating for the crust.

For about 4 1/2 dozen cookies you will need:

1 cup butter or margarine
4 oz. cream cheese
1 cup sugar
1 egg
1 tsp. grated lemon rind
1 Tbsp. lemonjuice
2 1/4 cups all-purpose flour
1 tsp baking powder
1/4 cup fine graham cracker crumbs
Cheese filling (recipe follows)

Cheese Filling: Beat together until smooth 4 oz. cream cheese, 2 Tbsp. sugar, 1/2 tsp. grated lemon rind, 1 egg yolk and 1 Tbsp. half-and-half, milk our sour cream.

Preparation:

1. Cream butter, cream cheese and sugar until blended. Add egg, lemon rind and lemon juice. Mix well.

2. Combine flour and baking powder. Add to first mixture and blend well. Cover. Chill for at least 1 hr.

3. Shape dough into 1-inch balls. Roll in graham cracker crumbs. Arrange on ungreased baking sheets.

4. With finger make an indentation in center of each cookie. Fill with 1/2 teaspoonful of filling.

5. Bake at 350°F for about 20 min. Remove to wire racks to cool. Store airtight.

© MCMLXXXIV My Great Recipes. All Rights Reserved. Printed in Holland.

Angel Food Cake

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angel_food_cake

1 cup sifted cake flour
1/4 teaspoon salt
1 cup egg whites (7 or 8 medium-sized eggs)
1 teaspoon cream of tartar
1 teaspoon vanilla
1 1/4 cups sugar

Set oven for moderately low, 325°. Sift flour, measure and sift 4 times more.

Add and stir salt into egg whites; whip until frothy. Sprinkle cream of tartar over egg whites and continue to whip until they hold soft, moist peaks. Fold in vanilla. Gradually beat sugar into egg whites, 2 tablespoons at a time. Sift a small amount of the flour over egg mixture and gently fold in; continue until all flour is added. Turn into an ungreased 9-inch tube pan. Bake about 1 hour and 15 minutes or until done. Invert pan; allow to cool completely in this position. Loosen cake from side and tube of pan with a spatula. Frost, if desired, with Pastel Frosting, see below or sprinkle with confectioners’ sugar.

PASTEL FROSTING

Combine 1/3 cup tart jelly (plum, currant or grape), 1 egg white and few grains salt in the top of a double boiler. Whip with a rotary beater until mixed. Put over boiling water and continue to beat constantly for 3 minutes or until frosting stands in peaks. Cool and spread on cake. Frosts a 9-inch tube cake.

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

Pineapple and Lemon Souffle

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pineapple_lemon_souffle

Cooking time: few mins.
Preparation time: 25 mins.
Main cooking utensils: saucepan, 5- to 6-in. soufflé dish, wax paper

For 4-6 people you need:
3 eggs
1/2-1 teaspoon very finely grated lemon rind
6 tablespoons sugar
1 envelope gelatin
medium can pineapple
3 tablespoons lemon juice
2/3 cup whipping cream

Decoration:
2/3 cup whipping cream
pineapple
candied angelica

1. Separate the egg yolks from the whites, put the yolks in a bowl with the lemon rind and sugar.

2. Beat until thick and creamy; this may be done over hot water if wished.

3. Soften the gelatin in 2/3 cup syrup from can of pineapple, then dissolve over very low heat and add to the egg mixture, together with the well drained, finely chopped pineapple and the lemon juice. Leave some pineapple for decoration.

4. Allow mixture to cool and stiffen slightly, then fold in lightly whipped cream and stiffly beaten egg whites.

5. Put into prepared soufflé dish and leave to set.

6. Remove paper, decorate top with pieces of pineapple, whipped cream and leaves of angelica.

To prepare soufflé dish: Tie band of buttered paper around dish to stand several inches above top rim. To remove, ease away with a knife.

Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967

Apple Cake

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apple_cake

Cooking time: 1 hour
Preparation time: 20 mins.
Main cooking utensil: 7-in. spring form pan
Oven temperature: 375-400°F
Oven position: center

For 8 servings you need:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup margarine or lard
1/2 cup sugar
1 egg (optional)
2 medium dessert apples
milk to mix

Topping:
little brow sugar(optional)

1. Sift flour and baking powder.

2. Rub in margarine or lard until the mixture is like fine bread crumbs.

3. Add the sugar and the egg if used.

4. Peel the apples, cut into neat dice, add to the cake, and mix well.

5. Stir in enough milk to give a slow dropping consistency, i.e. the spoon needs a hard shake before mixture drops back into the bowl.

6. Put into the greased pan.

7. Bake for 1 hour at 375-400°F or until firm to the touch; if the outside is browning too much reduce the heat slightly.

8. Turn out carefully, top with sugar.

TO SERVE: This is an ideal cake for a picnic for it carries well. It is not over sweet and it has a moist texture.

TO VARY: Add a little spice and currants.

TO STORE: Should be eaten fresh.

Printed in Canada ©Copyright Paul Hamlyn Ltd 1967

Lookit! I’m A Pieathlete!

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2ndannual

I know, it’s weird. I don’t normally write posts on this blog. I just fill your inbox and Facebook feed with horrors from your childhood and long lost favorite dishes that should stay lost. But every so often an opportunity comes along that cannot be missed. Case in point, Yinzerella‘s Pieathalon challenge. She asked a group of retro food bloggers to submit pie recipes from a bygone era, then she randomly drew out and assigned pies to each of us. Our challenge was to whip up the pie and post about it. I’ll confess that I was a bit mean spirited in my submission as I sent in Prune Whip Pie. I’m pretty sure the blogger who got my recipe was horrified to discover such a thing existed.

prune_whip_pie

As fate would have it, I got Yinzerella’s submission of Peach Pizza Pie. Without even looking at the image or the recipe I was pretty sure she’d sent me something nearly as horrible as Tuna and Pear Pizza. However, it turned out she’s not as mean as I am. (I still like her anyway.)

peachpizza

Peach Pizza Pie
1/2 cup butter or margarine
1/4 cup sifted confectioners’ sugar
1 cup sifted all-purpose flour
2 tablespoons cornstarch
2 tablespoons granulated sugar
1/4 teaspoon mace
2/3 cup orange juice
1/2 cup red currant jelly
1 1-pound 13 ounce can sliced peaches, well drained

Crust: Cream together butter or margarine and confectioners’ sugar. Blend in flour to make a soft dough.

Lookit! It's a ball of dough!

Lookit! It’s a ball of dough!

Pat evenly onto bottom and sides of 12-inch pizza pan; prick well with fork. Bake in moderate oven (350°) for 15 to 20 minutes.

Heh. Heh. They said prick.

Heh. Heh. They said prick.

Filling: Combine cornstarch, granulated sugar, and mace in a small saucepan.

Lookit! I can follow simple directions.

Lookit! I can follow simple directions.


Stir in orange juice; add jelly. Cook and stir till mixture thickens and boils; cook 2 minutes more. Cool slightly.

Had to use the fancy foreign stuff. That makes it gourmet.

Had to use the fancy foreign stuff. That makes it gourmet.

Arrange peaches in single layer in baked shell, forming circles, on inside the other.

These were more hunks than slices. Whatever.

These were more hunks than slices. Whatever.

Spoon glaze over. Chill. Trim with whipped cream. Makes 10 to 12 servings.

Sooooo fancy.

Sooooo fancy.

So easy recipe, no? Sure. Buy how did it taste? As one would expect from a recipe book published in 1966 that sold for $1.95, it was pretty meh. It tasted like peaches, with some glaze on a not very good pseudo-shortbread crust. It would have been easier to just dip the peaches in jelly and spritz them with whipped cream. And less dishes to do!

bhgpiesandcakes

Checkout the other Pieathalon bloggers!
Yinzerella
Dinner is Served 1972

The Velveteen Lounge Kitsch-en Web Series

Saucy Cherie at cookbookcherie.wordpress.com

Our old friend Dr. Bobb of Dr. Bobb’s Kitschen

Yesterday’s Menus

Ashley at A Pinch of Vintage

Bittersweet Susie

Battenburgbelle
Kelli from Kelli’s Kitchen

Erica Retrochef from Retro Recipe Attempts

Taryn from Retro Food For Modern Times

Jenny of Silver Screen Suppers

Clara at Heritage Recipe Box

Poppy of Grannie Pantries (And yeah I really thought at first it was Grannie Panties and was really excited!)

S.S. of A Book of Cookrye

RetroRuth from Mid-Century Menu

Chocolate “Pie”

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chocolate_pie

2 slices enriched white bread toasted and made into crumbs
1 envelope unflavored gelatin
Artificial sweetener to equal 6 teaspoons for sugar, divided
1/4 teaspoon salt, divided
2 medium eggs, separated
2 cups skim milk
1 tablespoon chocolate extract
1/2 teaspoon vanilla extract
1/2 teaspoon imitation butter flavoring
Green and red food coloring

Press crumbs on bottom and sides of 8-inch pie pan. Bake at 350°F, 10 minutes, until browned. Cool. Combine gelatin, sweetener to equal 4 teaspoons of sugar, and 1/8 teaspoon salt in saucepan. Beat yolks slightly; mix with milk. Add yolk mixture to gelatin mixture. Cook over low heat stirring constantly, until gelatin is dissolved. Remove from heat. Stir in extracts, butter flavoring, and food coloring to make mixture chocolate brown. Cool, stirring occasionally. Spoon into crust. Chill until set. Beat egg whites until frothy. Add remaining sweetener and remaining salt. Beat until mixture stands in peaks. Spoon on pie in 4 equal mounds. Broil until meringue is lightly browned. Serve at once or well chilled. Divide evenly. Makes 2 servings. (Weight Watchers® Members: Supplement as required.)

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Jack-In-The-Box-Cakes

1 Reply

jack_in_the_box

Cooking time: 1 1/2 hours
Preparation time: 40 mins.
Main cooking utensil: 7- or 8-in. square cake pan
Oven temperature: 350°F
Oven position: Center

For 9 servings you need:
Cake: See Card 6

Honey Royal Icing:
1 egg white
1 3/4 cup sifted confectioners’ sugar
1 teaspoon clear honey

Decoration:
various ribbons
9 pipe cleaners
9 novelties

1. Make cake as directed on Card 6.

2. Bake for time and temperature given, until firm to the touch then allow to cool; store until ready to use.

3. Cut into 9 equal-sized squares.

4. For the royal icing, beat egg white with confectioners’ sugar until white and shiny, beat in honey.

5. Secure ribbon around cakes with a little icing, then pipe or spread most of the icing around top of each cake.

6. Wind pipe cleaners around a pencil to get the effect of springs, press on end into the cake.

7. Put a little royal icing on base of each head and press onto springs.

TO SERVE: Ideal for children’s party.

TO VARY: Use a softer type of glacé instead of royal icing.
If toys are unattainable, make some from almond paste, see Card 9, or fondant butter icing, see Card 27, and form into faces. Paint with food coloring.

TO STORE: In an airtight tin.

Printed in Canada. ©Copyright Paul Hamlyn Ltd. 1967

Simnel Cake

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simnel_cake

It’s as easy as ABC…

A. Grease and line a 9-inch cake tin. Sieve flour, salt, spice and cinnamon. Halve cherries and chop peel. Cream butter and sugar until pale and creamy, add lemon rind. Gradually beat in eggs. Add 3 tablespoons of flour towards end to prevent mixture curdling. Fold in remaining flour, fruit and enough milk to make a soft dropping consistency. Spoon half mixture into tin and spread evenly.

B. Make almond paste usual way (see Quick Tip below). Roll one half of paste to a 9-inch circle. Place on top of mixture in tin. Wrap remainder of paste in foil. Spoon in remaining mixture and hollow out centre slightly. Bake in an moderate oven for 30 minutes then in a very moderate oven for 2 1/2 hours. Cool in tin for 15 minutes. Turn out on to a wire tray. Remove paper.

C. Brush centre and edge of cake with apricot jam. Roll remaining almond paste into strips and plait; place around edge of cake and in the centre. Decorate with coloured eggs.

QUICK TIP
To make almond paste combine 10 oz. ground almonds with 10 oz. castor sugar, then mix to a stiff paste with juice of half a lemon and one large egg.

© The Hamlyn Publishing Group LTD

Cherry Cake

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cherry_cake

It’s as easy as ABC…

A. Grease a 7-inch cake tin and line with greased greaseproof paper. Rinse cherries (see Quick Tip below). Cut each cherry in half. Sieve the flours and salt together twice then toss the cherries in a little of the flour. Cream butter, sugar and lemon rind together until the mixture is pale and creamy. Add beaten egg a little at a time, beating well after each addition and keeping the mixture stiff. Add a tablespoon of flour with last amount of egg. Fold in flour, cherries and ground almonds adding a little milk to make a fairly stiff dropping consistency; then stiff consistency will help cherries remain suspended evenly in cake while it is baking.

B. Turn mixture into prepared tin and bake in a moderate oven for about 1 hour and 20 minutes, or until a skewer inserted in centre of cake comes out clean.

C. Leave cake to cool in tin for 5 minutes then turn it out to a wire tray to finish cooling; remove paper. When cold, wrap in foil or store in an airtight tin.

Quick Tip
To remove the syrup from glacé cherries before using, put into a sieve and rinse under running water. Drain well and dry very throughly on absorbent kitchen paper.

© The Hamlyn Publishing Group LTD