Category Archives: Cookies/Cakes/Pies/Desserts

Almond Basket Gateau

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almond_basket_gateau

Cooking time: 40 mins.
Preparation time: 30 mins.
Main cooking utensil: oval cake pan or ovenproof dish approximately 7 ins. by 3 ins.
Oven temperature: 375°F.

Cake: See Card 28*

Butter icing:
1 cup butter
few drops almond extract
2 2/3 cups sifted confectioners’ sugar
3/4 cup slivered browned almonds

Icing:
2/3 cup semi-sweet chocolate pieces
1 tablespoon butter

Decoration:
strip of cardboard 1/2 in. by 7 ins.
artificial flowers

1. Make the cake as Card 28*.

2.Bake for time and at temperature given until cake is golden. Cool.

3. Cream the butter icing ingredients well.

4. Cut a slice from the top of the cake to form a lid.

5. Spread sides and top of cake, rim of lid and strip of cardboard with butter icing, using warmed palette knife.

6. Coast iced pieces of cake with flaked browned almonds.

7. Cut lid in half. Coat with chocolate icing made by melting chocolate and butter over hot water. Allow to set.

8. Fix lid on the cake at an angle and pipe a line of butter icing down the center.

9. Put handle and artificial flowers in position.

*Cake recipe from Card 28

Cake:
3/4 cup butter
3/4 cup sugar
3 eggs
1 1/2 cups all-purpose flour sifted with 1 1/2 teaspoons double-acting baking powder

1. Cream butter and sugar until soft and light.

2. Beat in eggs gradually; add a little flour if batter shows signs of curdling.

3. Fold in flour; put in greased pans.

4. Bake 20-25 mins at 375°F.

Printed in Canada © Copyright Paul Hamlyn, Ltd 1967

Jewel Fruit Torte

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jewel_fruit_torte

8-inch packaged sponge layer cake
Light rum
3/4 cup whipped cream cheese
1 tablespoon confectioners’ sugar
1 can (1lb, 14oz) cling-peach halves, drained
1 can (1lb, 1oz) pear halves, drained
1 can (3 1/4oz) mandarin-orange sections, drained
1 tablespoon preserves
1/4 cup frozen berries
2 fresh strawberries or maraschino cherries, with stems, optional
3/4 cup apple jelly
1/4 cup chopped toasted almonds

1. Place cake layer on strips of waxed paper (to keep plate clean) on serving plate. Sprinkle cake with 2 or 3 tablespoons rum, to moisten.

2. In small bowl, beat cream cheese with confectioners’ sugar until smooth. Spread on cake.

3. Dry all fruit well on paper towels. Place a peach half, rounded side up, in center of cake. Arrange other peach halves, rounded side down, around it. Place a pear half between each 2 peach halves. Arrange mandarin-orange sections between peaches and pears.

4. Top center peach with preserves. Mound slightly thawed berries on preserves. Top with a strawberry or cherry. If desired, decorate with pieces of strawberry.

5. Melt jelly over low heat. Brush over fruit and around side of cake. Press chopped nuts around side of cake.

6. Carefully remove waxed paper. Refrigerate cake (or place in freezer 10 minutes) until serving.

Makes 8 servings.

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

Creamy Apricot Almond Fudge

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creamy_apricot_fudge

Cooking time: 50 mins- 1 hour
Preparation time: 15 mins.
Main cooking utensils: strong large saucepan, baking pans.

For about 4 lb fudge you need:
1 cup margarine
4 cups sugar
1 large can evaporated milk
2/3 cup dried apricots
1/2 cup browned almonds
1 teaspoon almond extract

Hazelnut fudge:
2 cups sugar
1 1/4 cups milk
1/4 cup butter
1 teaspoon flavoring extract
3/4 cup shelled hazelnuts

1. Put margarine, sugar and evaporated milk in a large pan.

2. Stir until the sugar has dissolved.

3. Bring to a boil and, stirring occasionally, cook until 238°F is reached, i.e. when a little is tested in cold water and it forms a soft ball. This stage may take up to 1 hour.

4. Remove from the heat.

5. Chop the apricots and almonds.

6. Add to the mixture together with the almond extract.

7. Beat until the mixture is thick.

8 Pour into greased pans.

9 When half set, mark into squares with a sharp knife.

10. Leave until cold and firm.

TO VARY: Hazelnut fudge: Cook all the ingredients except the hazelnuts until the soft ball stage, see above. Add the hazelnuts, beat until thick. Continue as above.

TO STORE: In an airtight tin.

Printed in Canada. ©Copyright Paul Hamlyn Ltd, 1967.

Valentine Cake

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valentine_cake (1)

Cooking time: 20-25 mins.
Preparation time: 40 mins.
Main cooking utensils: 8-in heart shaped pans, pastry bag and nozzle
Oven temperature: 375-400° F

For 10 servings you need:

First cake:
2 eggs
pinch salt
1/2 cup sugar
1/2 cup cornstarch
fes drops vanilla extract

Second cake:
2 eggs
pinch sale
1/2 cup sugar
1/2 cup cornstarch
few drops strawberry flavoring

Butter icing: *
1/2 cup butter
1 1/2 – 2 cups sifted confectioners’ sugar

Glacé icing:**
3 1/2 cups sifted confectioners’ sugar
2 tablespoons warm water

1. Separate eggs and beat whites with salt until they are stiff, then beat in the egg yolks.

2. Add sugar and continue beating until the mixture is thick and creamy.

3. Fold in the cornstarch and extract.

4. Bake for time and temperature given.

5. When cooked, turn out and cool.

6. Make second cake in the same way, this time adding strawberry flavoring.

7. Sandwich the cakes together with a little of the butter icing.

8. Put the cake on a board and pour the glacé icing over to cover completely.

9. Pipe an edging using bag and nozzle with the butter icing.

10. Decorate with ribbons and flowers.

TO VARY: For thicker icing use 5 1/2 cups confectioners’ sugar and coat twice before piping.

TO STORE: This keeps several days.

*To make butter icing: Cream ingredients together.

** To make glacé icing: Blend confectioners’ sugar and water.

Printed in Canada. ©Copyright Paul Hamlyn Ltd 1967

Honey Angel Cake

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honey_angel_cake

Cooking time: 45 mins.
Preparation time: 45 mins.
Main cooking utensils: 9-nin. ring mold or tube pan, saucepan
Oven temperature: 250°F, increasing to 325-350°F.
Oven position: center

For 8-9 servings you need:
1/2 cup all-purpose flour or 7 tablespoons flour and 1 tablespoon cornstarch
2 tablespoons sugar
5 3gg whites
scant 1/2 cup clear honey
pinch salt
1 teaspoon cream of tartar
1 teaspoon vanilla extract

Boiled white icing:
2 cups sugar
2/3 cup water
2 egg whites
3/4 teaspoon vanilla extract

Decoration:
candles
sprigs of holly

1. Sift the flour or flour and cornstarch 5 times, add the sugar and sift again.

2. Whisk the egg whites until stiff, then add the honey, salt, cream of tartar, whisk again until stiff-but not dry.

3. Add vanilla extract, then hold in the flour carefully, a spoonful at a time.

4. Put mixture into ungreased pan, and bake for 35 minutes at the lower temperature, then 10 minutes at the higher one. Test to see if cooked by pressing gently.

5. Leave in pan- inverted over a wire rack, do not try to remove cake from pan while hot.

6. To make the icing, stir sugar and water over steady heat until sugar has dissolved boil until a soft ball, when tested in cold water (238°F), remove from heat and pour steadily onto stiffly whisked egg whites, add vanilla extract. pour over cake and lift in peaks with a knife, when firm decorate with candles and holly.

TO STORE: This cake will keep for several days.

Printed in Canada. ©Copyright Paul Hamlyn Ltd 1967

Igloo Cake

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igloo_cake

Cooking time: 45 mins.
Preparation time: 45 mins.
Main cooking utensils: saucepan, 1 to 1 1/2 quart ovenproof bowl
Oven temperature: 350-375°F.
Oven position: center

For 8-10 servings you need:
2 medium cooking apples
3 tablespoons sugar
1/4 cup water
1 tablespoon lemon juice
1 cup margarine or butter
1 cup sugar
3 eggs
grated ring and juice of 1/2 lemon
2 cups all-purpose flour
2 teaspoon baking powder

Butter frosting:
1 cup butter
3 cups sifted confectioners’ sugar
juice of lemon
3-4 oz. chocolate buttons
2 marshmallows
1 dessert apple
little lemon juice

1. Peel and core applies and cook with sugar, water, and lemon juice to a thick purée, sieve of beat hard.

2. Cream butter and sugar until soft and light and add grated lemon rind.

3. Beat eggs and lemon juice and beat gradually into butter mixture, adding a little flour if mixture starts to curdle.

4. Stir in rest of sifted flour and apple purée, put into greased ovenproof bowl, and bake until firm to the touch. Cool on wire rack.

5. Cream butter and confectioners’ sugar well, then add lemon juice.

6. Stand cake on cake board on flat plate. Spread little butter frosting over the board to look like snow and cover cake with the remainder.

7. Press chocolate buttons on top, then marshmallows to look like a chimney, make steps of apple kept white by dipping in lemon juice.

TO SERVE: Put piece of cotton onto chimney and stand figures and animals around.

TO STORE: Keeps for 2-3 days only in an airtight container.

Printed in Canada @copy; Copyright Paul Hamlyn Ltd. 1967

Jeweled Fruitcake Miniatures

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jeweled_fruit_cake

1 package (8 ounces) dried apricots, cup up
1 package (8 ounces) pitted dates, cut up
2 1/2 cups Brazil nuts, chopped
1 cup drained red and green maraschino cherries, cut into halves
1/2 pound red and green candied pineapple, cut up (about 1 cup)
3/4 cup Gold Medal flour*
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs
1 1/2 teaspoons vanilla

Heat oven to 325°. Place paper nut cups or miniature paper baking cups on baking sheet. Mix all ingredients thoroughly. Spoon about 1 tablespoon batter into each cup.

Bake about 25 minutes or until wooden pick inserted in center comes out clean. If cakes become too dark, cover with aluminum foil last 10 minutes of baking. Cook completely. Wrap securely in plastic wrap or aluminum foil; store in refrigerator.

About 3 1/2 dozen fruitcakes

*If using self-rising flour, omit baking powder and salt.

Little Loaves: Heat oven to 325°. Line 6 miniature loaf pans, 4 3/4 x 2 5/8 x 1 1/2 inches, with aluminum foil; grease. Divide batter among pans; spread evenly. Bake 35 to 40 minutes. 6 fruitcakes.

© Copyright 1971 by General Mills, Inc. All Rights Reserved. Printed in U.S.A.

Hallowe’en Cake

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halloween_cake

Cooking time: 1 3/4 hours
Preparation time: 40 mins.
Main cooking utensils: saucepan, 7-in. spring form pan
Oven temperature: 350°F

For 12-14 servings you need:
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoon ground ginger
1/2 teaspoon baking soda
6 tablespoons shortening
6 tablespoons brown sugar
scant 1/4 cup corn syrup
1 egg
2/3 cup milk
1/2 cup currants
1/3 cup seedless white raisins
1 tablespoon preserved ginger

Fudge icing:
6 tablespoons butter
scant 1/4 cup milk
1 tablespoon strong black coffee
3 1/2 cups sifted confectioners’ sugar

Decoration:
Almond paste
little confectioners’ sugar
chocolate buttons

1. Sift the flour and salt into a bowl.

2. Add ginger and baking soda.

3. Heat the shortening and sugar with corn syrup until melted, then cool.

4. Beat egg and milk together.

5. Add fruit and chopped preserved ginger to the flour.

6. Pour in melted sugar mixture, the egg, and milk, stir well.

7. Transfer at once to the pan lined with wax paper.

8. Bake in center of oven for time and temperature given until firm to the touch. Cool on a wire rack.

9. For the fudge icing, put butter, milk and coffee into a saucepan, stir over low heat until the butter is melted. DO NOT ALLOW TO BOIL.

10. Pour over the confectioners’ sugar and beat thoroughly until nearly cold and thick. Coat cake with the icing, swirling it with the blade of a knife.

11. Roll out almond paste on surface sprinkled with confectioners’ sugar.
Cut out witches’ hats, etc.

TO SERVE: Put cake on serving dish arrange chocolate buttons in icing. Decorate almond paste shapes, tinted with gravy coloring, if wished.

Printed in Canada. ©Copyright Paul Hamlyn Ltd. 1967

Gay Nineties Ice-Cream Party

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gay_90s

Banana Splits

Old-fashioned ice-cream socials are in again! String a few paper lanterns; enlist big brothers as shirtsleeved, straw-hatted waiters. If you’re lucky, you may find a volunteer barber shop quartet. The children will only have eyes for gooey banana splits.

For each serving, peel and slice 1 banana lengthwise in half; place in shallow dish. Top banana with 1 scoop each of chocolate, vanilla and strawberry ice cream.

Spoon chocolate sauce over chocolate ice cream, drained crushed pineapple over vanilla ice cream and frozen strawberries (thawed) over strawberry ice cream.

Garnish with a dollop of frozen whipped topping (thawed) and a maraschino cherry. If you wish, sprinkle with chopped nuts of peanuts.

For the little folks, try Kookie Kat Sundaes: For each serving, place 1 scoop ice cream in small dish. Make a face with colored candy-coated milk chocolate candies for eyes and mouth, wafer cookies for ears and, if you like, toasted coconut for hair.

For teenagers, offer a serve-yourself fountain of assorted sauces, fruits, nuts and other ice-cream toppings, plus go-with beverages, cookies or cake.

© Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

More Fruits Ablaze

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more_fruits_ablaze

Cherries Jubilee

1 can (16 ounces) pitted dark sweet cherries, drained (reserve 1/4 cup syrup)
1/4 cup rum
3/4 cup currant jelly
1 teaspoon grated orange peel
1/4 cup brandy
Vanilla ice cream

Combine reserved syrup and the rum; pour over cherries. Refrigerate at least 4 hours. In chafing dish or saucepan, melt jelly over low heat. Stir in cherry mixture and orange peel. Cook, stirring constantly, until mixture simmers.

Heat brandy just until warm; pour slowly over cherries and ignite immediately. Do not stir. Spoon sauce and cherries over ice cream. 8 to 10 servings.

Bananas Flambé

1/2 cup butter or margarine
2/3 cup brown sugar (packed)
1 teaspoon cinnamon
4 firm medium bananas
1/3 cup white rum
Vanilla ice cream

In chafing dish or saucepan, melt butter and sugar with cinnamon. Cook over medium-high heat, stirring occasionally, until golden brown, about 3 minutes. Into chafing dish, cut bananas diagonally into 1/2-inch slices; heat through, carefully turning slices to coat.

Heat rum just until warm; pour slowly over slices and ignite immediately. Do not stir. Spoon sauce and banana slices over ice cream. 6 to 8 servings.

© Copyright 1971 by GeneralMills, Inc. All rights reserved. Printed in U.S.A.