Category Archives: Cookies/Cakes/Pies/Desserts

Prune Whip III

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prunewhip_final

Prune Whip
1 pkg (12oz) pitted prunes
2 teaspoons lemon juice
2 egg whites
Dash salt
1/4 cup sugar
1/4 cup heavy cream, whipped
Whipped cream or Custard Sauce (below)

1. Cook prunes as package label directs. Drain prunes, reserving liquid. Remove 1/2 cup cooked prunes for later.
2. Purée remaining prunes in blender or food mill with 1/2 cup of cooking liquid. Add lemon juice. Let cool.
3. With mixer at high speed, beat egg whites with salt until frothy. Gradually beat in sugar; beat until stiff peaks form.
4. Add purée of prunes, 1/4 cup at a time, beating well. Beat at high speed, 2 minutes.
5. Chop remaining prunes and fold into mixture along with 1/4 cup crea, whipped. Turn into 6 or 8 sherbet dishes.
6. Refrigerate. Garnish each with a little whipped cream, if desired, or serve with Custard Sauce.
Makes 6 to 8 servings.

Custard Sauce

1 cup milk
2 egg yolks
3 tablespoons sugar
Dash salt
1/2 teaspoon vanilla extract

1. Heat milk in top of double boiler, over direct heat, until bubbles form around edge of pan.
2. In small bowl, lightly beat egg yolks with sugar and salt. Gradually add hot milk, beating constantly. Return to double boiler. Cook over hot, not boiling, water until thin coating forms on metal spoon – 8 to 10 minutes. Stir in vanilla. Strain into small bowl. Refrigerate, covered, until well chilled.

©Copyright 1973 by The McCall Publishing Co. All Rights Reserved. Printed in U.S.A.

Fruit Birthday Cake

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fruit_birthday_cake

Cooking time: 3 1.4-3 1/2 hours
Preparation time: 1 hour
Main cooking utensils: 8-9 inch spring form pan, brown and wax paper, pastry bag and nozzles
Oven temperature: 325-350° for 1 hour, then 275-300°F. for rest of time.
Oven Position: Center
For 20-26 servings
1/2 lemon
1 cup butter
1 cup brown sugar, firmly packed
5 eggs
1 tablespoon brandy, sherry or lemon juice
2 1/2 cups all-purpose flour
1/2 teaspoon each of cinnamon and mixed spice
1/2 cup ground almonds
14 cup candied cherries
scant 1/2 cup shopped candied peel
2 cups seedless white raisins
2 cups currants
2/3 cups raisins

Royal Icing:
4 egg whites
7 cups sifted confectioners’ sugar
juice of 2 lemons
pink, green, and yellow food coloring

1. Grate rind from the lemon, squeeze the juice if using instead of brandy.

2. Cream butter, sugar, and lemon rind until soft, then gradually add the eggs beaten with the brandy. Fold in a little sifted flour if the mixture shows signs of curdling.

3. Add the rest of the ingredients.

4. Put mixture into prepared pan and bake for the time and temperatures given. TO test if cooked listen carefully: a faint humming indicates it is still not cooked. With this type of cake you can cover the top with wax paper to prevent it becoming too dark.

5. Cool in cake pan for 10 minutes. Finish cooling on a wire rack. Store in airtight tin until ready to ice.

6. Whip egg whites and confectioners’ sugar until very shiny and white, beat in lemon juice. Tint half icing pale pink, coat cake, spreading icing evenly with warm damp spatula. Cover remainder of icing with with damp paper or cloth.

7. To decorate the sides – color some icing green and pipe around the sides as shown in the picture. Top – use writing nozzle for greetings. Roses – color half remaining icing yellow, half pink. Using a petal nozzle, pipe center of rose on wax paper, then carefully build up petals around this until you have the desired shape. All to harden. Remove from wax paper and secure to top and sides of cake with icing. Trellis around edge – use pink icing and writing nozzle and work lines of trellis.

Printed in Canada. ©Copyright Paul Hamlyn Ltd 1967

Cornucopias/Yam Ice Cream

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cornucopias

Cornucopias

1/2 cup mayonnaise or salad dressing
1 tablespoon milk
1/2 teaspoon prepared horseradish
1 large apple, coarsely chopped
1 medium stalk celery, sliced (about 1/2 cup)
1 can (11 ounces) mandarin orange segments, drained
1/2 cup chopped walnuts
1/2 cup flaked coconut
8 to 10 slices cold boiled ham
Parsley

Mix mayonnaise, milk and horseradish. Toss with remaining ingredients except ham and parsley. Spoon about 1/3 cup apple mixture diagonally onto each ham slice. Roll each slice to form a cornucopia; fasten with wooden pick. Serve over bed of parsley. 5 servings.

Yam Ice Cream

1 can (8 ounces) yams or sweet potatoes, drained and mashed
1/4 cup packed brown sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 quart butter brickle or butter pecan ice cream, softened
3/4 cup granola (honey ‘n oats), slightly crushed

Mix yams, brown sugar, salt and spices. Stir in ice cream and granola quickly. Spread in 1-quart ice cube tray. Cover and freeze until firm, about 2 hours. 8 Servings.

© 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Meringue Fancies

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meringue_fancies

Cooking time: approximately 2 hours
Preparation time: 15 mins
Main cooking utensils: baking sheet 1/2 to 1-in plain nozzle and pastry bag
Oven temperature: 225-250°F
Oven position: center

For about 12-18 you need:
2 egg whites
1/2 cup granulated sugar or 1/4 cup granulated sugar and 1/2 cup sifted confectioners’ sugar

Flavorings: see card 31**

oil or butter to grease baking sheet

Decoration:
little whipped cream
red currant jelly
lime jello
chocolate buttons

1. Beat the egg whites until very stiff.

2. Add the sugar. Card 30 gives the ways in which this may be done.

3. Put the mixture into the pastry bag to which the nozzle has been fitted.

4. Pipe into desired shapes – bake.
For animals cut shape in paper, oil well, put onto oiled or buttered baking sheet, pipe over or put cookie cutter of desired shape onto baking sheet, fill carefully then pull up from the meringue mixture.

5. For fingers, hold nozzle near baking sheet at angle of pen when writing, pipe slowly but evenly, lift up rapidly for neat end.

6. For rosettes, pipe desired size, hold pastry bag completely upright, lift up very sharply.

7. For mushrooms use 1/4 inch plain nozzle, make short finger, then small rosette. Bake separately. Sandwich together with whipped cream or butter cream.

* From Card 30
Adding sugar: Gradually beat in half the sugar, then fold in the remainder. There are other ways of incorporating all the sugar – it can ALL be folded in – it can ALL be beaten in gradually, but the above is generally the best, giving a stiff, shiny mixture.

** From Card 31
Flavorings:
Chocolate: Add 1 tablespoon sifted cocoa or 1 tablespoon drinking chocolate powder to the sugar
Coffee: Add 1 1/2 -2 teaspoons instant coffee powder to the sugar. A few drops of coffee extract may be added to the egg whites after beating.

Printed in Canada. ©Copyright Paul Hamlyn Ltd 1967

Walnut Raisin Cake

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walnut_raisin_cake

1 1/2 cups brown sugar, packed
1/2 cup liquid margarine
2 eggs
1 teaspoon vanilla extract
2 cups unsifted flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 cup milk
2 cups finely chopped pared apples
1 cup chopped walnuts
1 cup raisins

1. Preheat oven to 350F. Grease and flour 13-by-9-by-2-inch pan.

2. In large bowl, combine sugar and margarine. Using wooden spoon, beat in eggs and vanilla.

3. Sift flour with soda, baking powder, and cinnamon. Stir into egg mixture, alternately with milk. Stir in apples, chopped nuts, and raisins.

4. Turn into prepared pan. Bake 40 to 45 minutes, until surface springs back when gently pressed with fingertip.

5. Let cool in pan on wire rack. Frost, if desired. Cut into 20 squares. Top each with walnut. Makes 20 servings.

FAMILY GATHERING BUFFET
Ham Baked in Cider
Corn Pudding
Marinated Cold Vegetables
Hot Rolls
Peach Preserves
Walnut Raisin Cake

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

Canadian Apple Fruit Cake

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canadian_apple_fruit_cake

Cooking time: 45 mins.
Preparation time: 15 mins.
Main cooking utensil: 2-lb loaf pan
Oven temperature: 375°F.
Oven position: center

For 10 servings you need:
4 cups all-purpose flour sifted with 4 teaspoons double-acting baking powder
pinch salt
1/2 cup butter
1/2 cup lard or shortening
2 eggs
1/3 cup currants
1/3 cup raisins
1 cooking apple
milk to mix

Decoration:
1 cup sifted confectioners’ sugar
little water
1 tart eating apple (red) cored and sliced
lemon juice

1. Sift together flour, baking powder and salt

2. Rub in the fat, mixing in beaten eggs, currants, raisins, peeled and diced cooking apple.

3. Add milk to make stick consistency.

4. Put into greased and floured loaf pan.

5. Bake for time and temperature given.

6. Test by pressing firmly on top, if no impression left by finger and if cake has shrunk away from sides of pan, turn out.

7. When cool, ice cake with glace icing made by blending confectioners’ sugar and water.

8. Decorate with sliced apple, dipped in lemon juice to keep white.

TO SERVE: As a cake, but if not decorated it is also a good coffee cake.

TO STORE: Eat when fresh.

TO VARY: 1/4-1/2 cup sugar may be added at stage 1 if liked.

Printed in Canada. ©Copyright Paul Hamlyn Ltd. 1967

Pineapple Fruit Whip

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pineapple_fruit_whip

1 can (20 ounces) pineapple tidbits, drained (reserved syrup)
2 tablespoons cornstarch
1/2 teaspoon ground ginger
1 envelope (1 1/4 ounces) low-calorie whipped topping mix
1/2 cup cut-up dates
1/2 cup flaked coconut
1 medium apple, cut into 1/2-inch pieces
2 medium bananas, cut diagonally into 1/4 inch slices
Leaf lettuce

Heat 3/4 cup of the reserved pineapple syrup, the cornstarch and ginger to boiling in 1-quart saucepan, stirring constantly. Boil and stir 1 minute. cool.

Prepare topping mix as directed on package except – omit vanilla. Fold pineapple syrup mixture into topping. Fold in pineapple, dates and coconut. Cover and refrigerate 1 hour.

Reserve 6 apple pieces, arrange remaining apple pieces and banana slices on lettuce. Top with pineapple mixture; garnish with reserved apple pieces. 6 servings.

©1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Rhubarb Whip

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rhubarb_whip

1 1/2 pounds rhubarb
1/4 cup water
3/4 cup sugar
2 egg whites
1/8 teaspoon salt

Wash and dice rhubarb. Place in a saucepan with water and sugar. Simmer, stirring occasionally, 12 to 15 minutes, or until rhubarb is tender. Remove from heat. Meanwhile, whip egg whites with salt until stiff but not dry; fold into rhubarb and chill. Garnish with whipped cream, if desired. Makes 6 servings.

Coffee Delight

1/2 pound marshmallows
1 cup hot, strong coffee
1 cup heavy cream, whipped
Nutmeg

Put marshmallows and coffee in the top of a double boiler. Stir over hot water just until marshmallows are melted. Cool mixture thoroughly. Fold in whipped cream. Turn into sherbet glasses; chill well. Sprinkle with nutmeg just before serving. Makes 6 servings.

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

Prune Whip II

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prunewhip_final

1 pkg (12oz) pitted prunes
2 teaspoons lemon juice
2 egg whites
Dash salt
1/4 cup sugar
1/4 cup heavy cream, whipped
Whipped cream or Custard Sauce (below)

1. Cook prunes as package label directs. Drain prunes, reserving liquid. Remove 1/2 cup cooked prunes for later.
2. Purée remaining prunes in blender or food mill with 1/2 cup of cooking liquid. Add lemon juice. Let cool.
3. With mixer at high speed, beat egg whites with salt until frothy. Gradually beat in sugar; beat until stiff peaks form.
4. Add purée of prunes, 1/4 cup at a time, beating well. Beat at high speed, 2 minutes.
5. Chop remaining prunes and fold into mixture along with 1/4 cup crea, whipped. Turn into 6 or 8 sherbert dishes.
6. Refrigerate. Garnish each with a little whipped cream, if desired, or serve with Custard Sauce.
Makes 6 to 8 servings.

Custard Sauce

1 cup milk
2 egg yolks
3 tablespoons sugar
Dash salt
1/2 teaspoon vanilla extract

1. Heat milk in top of double boiler, over direct heat, until bubbles form around edge of pan.
2. In small bowl, lightly beat egg yolks with sugar and salt. Gradually add hot milk, beating constantly. Return to double boiler. Cook over hot, not boiling, water until thin coating forms on metal spoon – 8 to 10 minutes. Stir in vanilla. Strain into small bowl. Refrigerate, covered, until well chilled.

©Copyright 1973 by The McCall Publishing Co. All Rights Reserved. Printed in U.S.A.

Prune Whip

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prune_whip

Prune Whip

2 egg whites
1/4 tsp. salt
1/4 cup sugar
2 Tbsp. lemon juice
1 1/2 cups pureed, cooked prunes
1 tsp. vanilla

Whip egg whites with salt until very foamy. Gradually add and beat in sugar, a tablespoon at a time; continue to beat until egg whites form soft shiny peaks. Combine remaining ingredients; fold into egg whites. Spoon whip into dishes; chill. Serve with Soft Custard and garnish with maraschino cherries, if desired. Makes 4 to 6 servings.

Baked Prune Whip

Prepare Prune Whip as directed, above. Turn mixture into a greased baking dish. Set in a pan of hot water; bake in a low oven, 300°. 25 minutes, or until a sliver knife inserted in whip comes out clean. Serve as above. Makes 4 to 6 servings.

Plum Duff

3 cups pitted, fresh, or drained canned plums
1/2 cup sugar
Butter or margarine
1 cup all-purpose flour
3/4 tsp. salt
1 1/2 tsp. baking powder
1/2 cup shortening
1 egg, beaten
1/4 cup milk

Arrange plums in a greased 8-inch square baking dish. Sprinkle with the 1/2 cup sugar and dot with butter. Sift together flour and next 3 ingredients; cut in shortening, using 2 knives. Combine egg and milk. Stir into flour mixture; blend well. Spread mixture evenly over plums. Bake in a moderately hot oven, 375°, 40minutes or until brown. Serve warm with cream, if desired. Makes 6 to 8 servings.

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