Category Archives: Cookies/Cakes/Pies/Desserts

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

Peanut Butter Shortcake

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peanut_butter_shortcake

1 1/2 cups packaged biscuit mix
1/3 cup sugar
3/4 cup creamy peanut butter
3/4 cup milk
1 egg
Butter or margarine
Honey

1. Preheat oven to 375F. Lightly grease 8-inch, square baking pan.

2. In medium bowl, combine biscuit mix and sugar; mix well. With pastry blender or 2 knives, cut in peanut butter until mixture is coarse and crumbly.

3. Stir in 1/2 cup milk until well blended. Add remaining milk and egg; beat about 2 minutes.

4. With rubber scraper, spread mixture evenly in prepared pan.

5. Bake 20 to 25 minutes, or until shortcake is golden brown and cake tester inserted in center comes out clean.

6. Cut shortcake into 9 squares. Split and butter while warm. Serve with honey.

Makes 9 squares.

Jelly and Cream Cheese Hearts


20 slices white bread
3 pkg (3-oz size) cream cheese, softened
1/2 cup black-raspberry or currant jelly
Milk

Using 2 1/2 inch cookie cutter, cut heart shapes from bread slices. Spread hearts with some of cream cheese. Using for, beat jelly well. Spread over cream cheese. Beat just enough milk into remaining cream cheese to make it creamy and smooth. Place in pastry bag with number 30 rosette tip. Pipe decorative edge around each heart. Makes 20 sandwiches.

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

Clown Birthday Cake

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clown_birthday_cake

Cooking time: 20-25 mins.
Preparation time: 1 1/4 hours
Main cooking utensils: 3 8-in layer pans, writing nozzle
Oven temperature: 375°F
Oven position: second shelf from top

For 16-20 servings you need:
1 cup margarine or butter
1 cup sugar
4 eggs
grated rind of 1-2 lemons
2 cups all-purpose flour sifted with 2 teaspoons double acting baking powder

Fondant butter icing:
3/4 cup butter
4 1/4 cups sifted confectioners’ sugar
scant 1/4 cup lemon juice

Glacé icing:
3 1/2 cups sifted confectioners’ sugar
3 tablespoons warm water
few drops yellow, blue, and red food coloring

1. Mix cake batter as Card 16

2. Divide batter between 3 pans, bake for time and temperature given.

3. For the fondant icing, cream butter, add half confectioners’ sugar and lemon juice, use 1/3 cup to sandwich the cakes together.

4. For the glacé icing, beat confectioners’ sugar with water, spread evenly over top and sides of cake, keep about one fourth of mixture on one side.

5. Work remainder of confectioners’ sugar into butter icing to make a firm consistency and roll one fourth into balls for the clowns’ heads. Make a paper pattern of body parts: arms, legs, body.

6. Roll out icing on a sugared board and cut out 6 sets of shapes.

7. Tine these by paining with food colorings, using a fine brush.

8. Stick the bodies to each other and the cake with a little of the glacé icing.

9. Tint remainder of icing red: make clowns’ faces – stick the heads to the cake, then make tiny conical paper hats, place in position. Pipe greetings in red too. Arrange candles in holders around the edge of the cake.

Cake Batter from Card 16

1. Cream together the margarine and sugar until soft and light, add the lemon rind.

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

3. Fold in the rest of the flour; if the eggs are small add 2 teaspoons water (lemon juice could be used).

Printed in Canada. © Copyright Paul Hamlyn Ltd 1967

Californian Jello Ring

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californian_jello

Cooking time: few mins. to dissolve gelatin
Preparation time: 10 mins. plus time for prunes to plump
Main cooking utensil: bowl, saucepan

For 4 servings you need:
2 cups boiling water
1 cup dried prunes
1 envelope unflavored gelatin
Juice of 1/2 lemon
sugar substitute to taste

Decoration:
vanilla ice cream or
fruit snow, see Card 28
2 oranges

Approximate calories:
Prunes – 225 for 1 cup
Gelatin – 34 for 1 envelope
Ice cream – 100-150 for 1/2 cup
Oranges – 70 for 1 medium

1. Pour the 2 cups boiling water over the prunes. Leave for several hours to stand until plump, then drain, reserving the liquid.

2. Pit most of the prunes and cut into halves or quarters. Save a few for decoration.

3. Soak gelatin in 1/3 cup of the prune liquid, dissolve in bowl over hot water.

4. Mix together with lemon juice and enough prune juice to give 2 cups. Stir in sugar substitute to taste.

5. Add prunes and pour into mold rinsed in cold water.

TO SERVE: Turn out of the mold by dipping for 30 seconds in warm water. Arrange segments of orange around. Fill center with ice cream or fruit snow, Card 28, and top with prunes. Slimmers should avoid ice cream or have a very limited quantity.

TO VARY: Use strained boiling tea in place of water.

TO STORE: In refrigerator before being filled with ice cream.

* Fruit Snow (from Card 28)
This is another very low calorie dessert. Cook fruit with a minimum of water and sugar substitute to taste. When a smooth purée (it can be sieved, beaten with a wooden spoon or puréed in a blender), allow to cool. To each 1 1/4 cups of purée, fold in 1 very stiffly beaten egg white.

© Copyright Paul Hamlyn Ltd. 1967

Boston Cream Pie

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boston_cream_pie

4 eggs
1 cup sugar
1 cup sifted* cake flour
3/4 teaspoon baking powder
1/4 teaspoon salt
Vanilla extract
1 teaspoon lemon juice

Custard Filling
1 1/2 cups milk
1 pkg (3 1/4 oz) vanilla pudding and pie filling mix
Vanilla extract

Glaze
2 squares unsweetened chocolate
3 tablespoons butter
1 cup confectioners’ sugar
Vanilla extract

1. In large bowl, let eggs warm to room temperature.

2. Preheat oven to 350F. At medium speed, beat eggs until thick and lemon colored. Gradually beat in sugar, 1 tablespoon at a time, until very thick and light – about 5 minutes.

3. Meanwhile, sift flour with baking powder and salt. In measure comp, combine 1/4 cup water, 1 teaspoon vanilla, and lemon juice. Blend flour mixture, one third at a tim, into egg mixture, alternately with water mixture. Beat 1 minute.

4. Turn into 2 ungreased, 9-inch layer pans, dividing evenly. Bake 25 minutes, until surface springs back when pressed with fingertip. Invert pans, setting rims on 2 other pans. COol 1 hour. Make filling: Make pudding as label directs, reducing milk to 1 1/2 cups; add 1 teaspoon vanilla. Cool; refrigerate, with sheet of waxed paper placed directly on surface, several hours.

5. Make Glaze: In small saucepan, melt chocolate and butter over low heat. Remove fom heat; add sugar and 3/4 teaspoons vanilla, mixing until smooth. Stir in 2 21/ to 3 tablespoons hot water, one teaspoon at a time, until glaze is of pouring consistency.

6. To assemble: On cake plate, put cake layers together with filling; pour glaze over top, letting it run down sides. Refrigerate – about 1/2 hour. Makes 8 servings.

*Sift before measuring

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

Easter Egg

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easter_egg

Cooking time: few mins.
Preparation time: 20 mins.
Main cooking utensils: double boiler 2 1 1/2 pint bowls.

Cake:
1 3/4 lb semi-sweet chocolate pieces
2/3 cup sweetened condensed milk
1 tablespoon rum flavoring
1 cup chopped almonds or hazelnuts or 2 cups fine cake crumbs
2 dessert apples, peeled, cored, and chopped

Coating and decoration:
1 1/2 cups semi-sweet chocolate pieces, melted*

Butter icing:
1/4 cup butter
3/4 cup sifted confectioners’ sugar
few drops vanilla extract

*Always melt chocolate over hot, not boiling, water otherwise it loses its gloss.

1. Melt chocolate pieces in the top of a double boiler.

2. Add sweetened condensed milk and mix until smooth. Remove from heat and beat until cool.

3. Add flavoring, nuts or crumbs, and apples

4. Beat well.

5. Remove and reserve scan 1/4 cup of the mixture.

6. Divide remainder between the greased bowls and smooth over tops.

7. Leave for 2 hours to cool and set.

8. Turn both halves out and use a little of the reserved mixture, softened to coat the flat sides and press together to form an egg shape. Pile remaining chocolate mixture, on top so point of egg is shaped.

9. Leave to cool for 10 minutes.

10. Coat egg twice with melted chocolate.

1.. When set, pipe with butter icing made by creaming ingredients together and decorate as wished.

TO STORE: This will keep in the refrigerator for 1-2 days.

Printed in Canada ©Copyright Paul Hamlyn Ltd. 1967

Baked Alaska Pie

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baked_alaska_pie

1 stick or 1/2 packet of our pie crust mix
1 pint each chocolate, pistachio, and strawberry ice cream
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 teaspoon vanilla

Pre pare 9-inch Baked Pie Shell as directed on package. (For a firmer pie shell, freeze about 30 minutes before filling.) Quickly pack scoops of ice cream, alternative flavours, into pie shell. Freeze until firm.

Heat oven to 500°. Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla.

Working quickly, heap meringue onto ice cream; spread over ice cream; carefully sealing the edge of crust. Bake 3 to 5 minutes until top is light brown. Serve immediately.

This pie can be frozen up to 1 month. Place pie in box immediately after baking, wrap box in freezer wrap and freeze. Fifteen minutes before serving, remove pie from freezer.

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

Canberra Christmas Cracker

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canberra_christmas_cracker

This is a new way to present a rich fruit cake. Use a large loaf pan.

Cream 1 1/4 cups butter, 1 1/4 cups moist brown sugar, 1 tablespoon molasses, 1 tablespoon honey, and the grated rind of 1 lemon. Gradually beat in 6 large eggs mixed with 1/3 cup brandy or sherry. Stir in 3 cups all-purpose flour sifted with 1/2 teaspoon each grated nutmeg, mixed spice and ground cinnamon. Add 3/4 lb. seedless white raisins, 1 1/4 lb. currants, 1/2 lb. seedless raisins, 2/3 cup chopped prunes, 2/3 cup chopped dates, 2/3 cup chopped candied peel, 1 1/2 cups chopped blanched almonds and 1/2 cup halved candied cherries. Line the loaf pan with wax paper, put in the mixture, stand on a baking sheet. Bake for 1 hour in the center of a 275-300°F. oven for 1 hour, then lower the heat to 250-275°F. for afurther 3 hours until the cake no longer ‘hums’ when tested. Cool in the pan.

Make almond paste with 3 cups ground almonds, 1 1/3 cups sifted confectioners’ sugar, 3/4 cup sugar, few drops almond extract, and 3 egg yolks, Color a quarter a bright color.

Trim the loaf-shaped cake to make a more rounded shape. Brush the cake with egg white or apricot jame and wrap in the plain almond paste; make sure this is very neat. Decorate with colored almond paste, ribbon or gay paper as the picture.

Serves about 30.

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

Peppermint Pie

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peppermint_pie

1 1/4 cups fine graham cracker crumbs
1/4 cup sugar
3 tablespoons Instant cocoa mix
1/3 cup butter or margarine, melted
3 eggs, separated
1/2 cup sugar
1 envelope gelatin, unflavored
4 tablespoons water
1/4 teaspoon peppermint flavoring
2/3 cup peppermint candy, broken in pieces
1/2 cup chopped almonds
1/2 cup heavy cream, whipped

Heat oven to 375°. Mix together crumbs, 1/4 cup sugar, instant cocoa mix and butter. Press firmly into a 9-inch pie plated and bake – 6 to 8 minutes, until edges are browned. Cool. In top of a double boiler, beat egg yolks; add sugar and cook, stirring constantly, until mixture is custard-like. Cool 5 minutes. Meanwhile, sprinkle gelatin over 1 tablespoon cold water, then add 23 tablespoons boiling water to dissolve. Add dissolved gelatin and peppermint flavoring to custard. Beat egg whites until very stiff. Fold egg whites, candy and nuts into custard. Fold in whipped cream. Pour into baked pie shell and chill.

Serves 6
Preparation time 1 hr.
Approximate calories per serving… 460

Helpful Hint: Omitting instant cocoa mix, pie crust can also be made of zwieback, vanilla wafers, chocolate wafers, or gingersnap crumbs.

From the Kitchens of Dorothy Taylor

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