Category Archives: Cookies/Cakes/Pies/Desserts

Lardy Cake

Leave a reply

Cooking time: approx. 45 mins.
Preparation time: 25 mins. plus 15 mins. stage 1, 1 -1/2 hours first rising, 30-40 mins. second rising.
Main cooking utensil: oblong cake pan 12 by 7 ins. or 8-in. spring form pan, or cook on flat roasting pan.
Oven temperature: 400-425°F.* Reduce after no mins. if necessary.

For 14 servings you need:
Bread dough:
1/2 oz. compressed yeast or 2 teaspoons dry yeast
1 teaspoon sugar
approximately 1 cup tepid water
4 cups all-purpose flour
1/2-1 teaspoon salt

Filling:
1/2 cup lard, 1/2 cup sugar, 2/3 cup currants, little spice

Glaze:
3 tablespoons sugar mixed with 3 tablespoons water

1. Cream compressed yeast with sugar, add the tepid water, a little flour. Or blend dry yeast with sugar, little liquid, stand until softened, cream, add rest of liquid and little flour.

2. Put in warm place until covered with bubbles, add to sifted flour and salt.

3. Knead thoroughly, cover with dish towel or plastic wrap, allow to rise until double original size.

4. Knead again until smooth, roll out on a floured board to a neat oblong.

5 Put half lard in small pieces over two thirds of dough.

6. Sprinkle with half sugar, fruit and spice, then fold in three, brining the uncovered piece of dough over first.

7. Give half turn, repeat 5 and 6.

8. Turn again, roll to neat oblong, fold, turn, and re-roll.

9. Fold once more then roll out to fit warmed pan; score the top.

10. Cover, allow to rise, bake in center of oven until golden brown, then remove from pan. Test- knock base, cake should sound hollow. Glaze at once.

Printed in Canada. ©Copyright Paul Hamlyn Ltd 1967

Circle Hot Dogs/Coconut Pie

2 Replies

Circle Hot Dogs

8 skinless frankfurters
2 small tomatoes, each cut into 4 slices
8 slices process American cheese
4 hamburger buns, split and toasted
8 pickle slices

Make cuts almost to bottom of frankfurters: place in ungreased baking pan. Place a tomato slice and a cheese slice on each bun half; place on ungreased baking sheet.

Set oven control to broil and/or 550°. Broil frankfurters with tops 4 to 5 inches from heat until brown and curled, 2 to 3 minutes. Place frankfurters on cheese-topped buns. Broil until cheese is melted, 3 to 4 minutes. Garnish with pickle slices. 4 to 6 servings.

Coconut Pie

1 1/2 cups milk
1 cup sugar
1/3 cup biscuit baking mix
3 eggs
1 tablespoon butter or margarine, softened
1/2 teaspoon almond extract
1 1/2 cups flaked coconut
Whipped topping
Raspberry preserves

Heat oven to 350°. Beat milk, sugar, baking mix, eggs, butter and extract in large mixer bowl on low speed 1 minute. (Mixture may be lumpy.” Stir in coconut; pour into greased 9-inch pie plate. Bake until edge is golden, about 45 minutes. Cool. Garnish with topping and preserves.

Menu Mates: Potato chips, celery sticks.

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

Carob Nut Brownies

Leave a reply

1/2 cup butter
1 cup raw sugar
2 eggs
1 teaspoon vanilla
2 tablespoons milk
2/3 cup sifted whole wheat pastry flour
1/2 teaspoon sea salt
1/2 cup carob powder
1 teaspoon baking powder
3/4 cup coarsely chopped walnuts
1/2 cup raisins or
2/3 cup shredded coconut

Carob Frosting:
1 cup raw sugar
1 tablespoon carob powder
1/3 cup light cream
2 tablespoons butter
1 teaspoon vanilla

Heat oven to 350°. Cream butter with sugar; beat in eggs, one at a time. Add vanilla and milk. Sift together salt, carob, sifted flour and baking powder; stir into egg mixture. Fold in nuts and raisins or coconut. Pour in greased 8-inch square baking pan. Bake 25 minutes until top looks dry. Cool and, if desired, frost with Carob Frosting. Makes 16 brownies at approximately 175 calories unfrosted or 225 frosted.

Carob Frosting: In a saucepan, stir sugar and carob with cream until dissolved. Stir over medium heat, until mixture forms soft balls when dropped into cold water or candy thermometer registers 235°. Remove from heat; add butter and vanilla. Cool to lukewarm; beat until thick enough to spread.

Preparation time: 45 Min.

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

Prune Whip Pie

2 Replies

Cinnamon Pie Shell (below)
2 cups miniature marshmallows
1/2 cup hot water
1/2 teaspoon instant coffee
1 1/2 cups chopped cooked prunes
1 tablespoon lemon juice
1/2 teaspoon salt
2 envelopes (1 1/4 ounces each) low-calorie whipped topping mix

Prepare Cinnamon Pie Shell. Heat marshmallows, water and coffee over low heat, stirring constantly, until marshmallows are melted, about 3 minutes. Refrigerate 30 minutes.

Reserve 1/4 cup of the prunes. Stir remaining prunes, the lemon juice and salt into marshmallow mixture. Prepare 1 envelope whipped topping mix as directed on package; fold into prune mixture. Spread in pie shell. Refrigerate until set, about 5 hours. Prepare remaining envelope whipped topping mix as directed on package; swirl over pie. Garnish with reserved prunes.

Cinnamon Pie Shell
Bake pastry for 9-inch One-Crust Pie as directed on 1 package (11 ounces) pie crust sticks except stir 1 teaspoon ground cinnamon into crumbled stick before adding water. Cool.

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

Rainbow Sherbet Roll

2 Replies

1 package of our lemon chiffon cake mix
1 1/2 cups raspberry sherbet
1 1/2 cups orange sherbet
1 1/2 cups lime sherbet

Heat oven to 350°. Prepare cake mix as directed on package except – pour half the batter into ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, spreading batter to corners. Pour remaining batter into ungreased loaf pan, 9x5x3 inches.

Bake jelly roll pan 20 to 25 minutes, loaf pan 45-50 minutes or until top springs back when touched lightly with finger.

Cool jelly roll pan 10 minutes. Loosen cake from edges of pan; invert on towel sprinkled with confectioners’ sugar. Trim off stiff edges if necessary. Roll cake and towel from narrow end; cool towel-wrapped cake on wire rack. Invert loaf pan to cool. (Use loaf cake as desired.)

Unroll cake; remove towel. Beginning at narrow end, spread raspberry sherbet on 1/3 of cake, orange sherbet on the next 1/3 of cake and lime sherbet on remaining cake. Roll up carefully.

Place seam side down on piece of aluminum foil, 18 x 12 inches. Wrap securely in foil; freeze until firm. Remove from freezer 15 minutes before serving. Cut roll into 3/4 inch slices. 12 servings.

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

Green Tomato Pie

Leave a reply

Pastry for Two-Crust Pie (below)
1 1/4 cups sugar
1/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
6 medium green tomatoes, peeled, sliced and slices cut into fourths (about 4 cups)
Grated peel and juice of 1 lemon (about 1 teaspoon grated peel and 3 tablespoons juice)
1 tablespoon butter or margarine

Heat oven to 425°. Prepare Pastry for Two-Crust Pie. Mix sugar, flour, salt, cinnamon and nutmeg in medium bowl. Add tomatoes, lemon peel and juice; toss. Turn into pastry-lined pie plate; dot with butter. Cover with top crust; seal and flute. Cover edge with 2-3 inch wide strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake until golden brown, 35 to 45 minutes. Serve warm.

Pastry for Two-Crust Pie

Cut 2/3 cup plus 2 tablespoons shortening into 2 cups all-purpose flour* and 1 teaspoon salt. Add 4 to 5 tablespoons cold water, 1 tablespoon at a time, mixing until pastry almost cleans sides of bowl (1 to 2 tablespoons of water can be added if necessary.) Gather pastry into a ball; divide in half and shape into 2 flattened rounds on lightly floured cloth-covered board. Roll 1 round 2 inches larger than inverted 9-inch pie plate. Fold in quarter ans place in plate as pictured. Unfold and ease into plate. Roll second round. Fold into quarters; cut slits so steam can escape.

*If using self-rising flour, omit salt.

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

Snowy Owl Cake/Clown Cake

1 Reply

Snowy Owl Cake

Prepare 1 package (18.5 ounces) yellow cake mix as directed on package for oblong. Cool cake 10 minutes; remove from pan. Cool completely. Place on baking sheet and freeze uncovered until firm, at least 3 hours.

Place cake on large try or paper-covered board. Measure 1 short end of cake; place wooden pic in center. Measure 4 inches down sides of cake from marked end; place picks in both sides. Cut and arrange cake and cake pieces as pictured.

Prepare 1 package (7.2 ounces) fluffy white frosting mix as directed on package. Join all pieces with frosting; frost top and sides of cake. Decorate with candy corn and gumdrop slices as pictured. Use back of spoon to towline wings and swirl feathers.

Clown Cake

Prepare 1 package (19 ounces) orange cake mix as directed on package for oblong. Cool cake 10 minutes; remove from pan. Cool completely. Place on baking sheet and freeze uncovered until firm, at least 3 hours.

Place cake on large tray or aluminum foil-covered cardboard. Measure short ends of cake; place wooden picks in centers. Measure 6 inches down sides of cake from 1 marked end; place picks in both sides. Cut and arrange cake pieces as pictured.

Prepare 1 package (15.4 ounces) creamy white frosting mix as directed on package. Join all pieces with frosting; frost top and sides of cake. Decorate with gumdrops and candy-coated chocolate candies.

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

Festive Ice Cream Roll

Leave a reply

Confectioner’s sugar
4 eggs
1 teaspoon baking powder
1 teaspoon vanilla
1/4 teaspoon salt
3/4 cup granulated sugar
3/4 cup sifted cake flour
1 pint cherry vanilla ice cream

Set oven for hot 400°. Grease bottom and sides of a 15 x 10 x 1 inch pan; line with waxed paper and grease lightly. Sift a little confectioners’ sugar over a tea towel; shake off excess and set towel aside.

Beat eggs until foamy. Add baking powder, vanilla and salt; continue beating until very light. Add and beat in the granulated sugar, about 1 tablespoonful at a time. Beat until very thick. Fold in sifted flour, a little at a time. Pour into pan. Bake 13 minutes or until top springs back when lightly touched with fingertip. Loosen cake at once from pan with point of sharp parking knife. Invert onto towel. Remove pan; quickly remove waxed paper and trim off crisp edges with a sharp knife. Roll up cake from narrow end. Wrap towel tightly around roll to hold it in shape. Cool on a rack.

When cake is cool, soften ice cream slightly. Unroll cake carefully and spread at once with ice cream and roll up again. Serve at once sprinkled with confectioners’ sugar, or freeze as directed below.

TO FREEZE CAKE: Wrap Festive Ice Cream Roll securely in moisture-vapor-proof paper or a polyethylene bag. Then freeze. Cake may be stored satisfactorily for 3 to 4 months. To serve, remove from freezer and let stand about 5 minutes at room temperature. Unwrap and serve at once.

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

Crispy Gingerbread Cookies

Leave a reply


Very spicy and always crisp, these cookies are almost foolproof for a child cookie-making project. Popular any time of the year, they are especially nice during a holiday season. Just choose the appropriately shaped cookie cutter.

For 4 dozen cookies you will need:
2/3 cup butter or margarine, room temperature
3/4 cup brown sugar, packed
1 Tbsp. cinnamon
2 tsp ginger
1 1/2 tsp cloves
1 1/2 tsp baking soda
1/3 cup to 1/3 cup water
2 1/2 cups all-purpose flour
Royal Icing, optional (recipe follows)

Royal Icing: Beat 1 egg white until frothy. Whip in 3 to 4 cups unsifted powdered sugar until icing is smooth and can be forced through a cake decorating tube or bag. Flavor with 1/2 tsp. vanilla, lemon or almond extract.

1 . Cream butter and brown sugar. Add cinnamon, ginger, cloves and baking soda.

2. Whip in 1/4 cup of the water and stir in the flour. Dough should be pliable and easy to roll out. If the humidity in your area is very low, you may need to add more water to keep dough from being crumbly.

3. Roll dough out to about 1/4 inch thickness – the thinner the dough the crispier the cookie.

4. Cut out cookie shapes as desired such as gingerbread men, Christmas wreaths. Valentine hearts or scalloped rounds.

5. Place cookie cutouts on lightly oiled baking sheets. Bake at 375°F for 8 to 10 min. Cool.

6. Decorate with Royal Icing, if desired.

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

Cherry Berries On A Cloud

4 Replies

3 egg whites (1/3 to 1/2 cup)
1/4 teaspoon cream of tartar
3/4 cup sugar
1 package (3 ounces) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
1 cup chilled whipping cream
1 cup miniature marshmallows
Cherry-Berry Topping (below)

Heat oven to 275°. Cover baking sheet with heavy brown paper; draw outline of hear, 9 inches across greatest width, on paper. Beat egg whites and cream of tartar until foamy. Beat in 1/4 cup sugar. 1 tablespoon at a time; continue eating until stiff and glossy. Do not underbeat! Spoon meringue into outline on paper, building up side.

Bake 1 1/2 hours. Turn off oven; leave meringue in oven with door closed 1 hour. Remove from oven; finish cooling away from draft.

Blend cream cheese, 1/2 cup sugar and the vanilla. In chilled bowl, beat cream until stiff. Gently fold whipped cream and marshmallows into cream cheese mixture. Pile into meringue shell. Cover; chill at least 12 hours. Just before serving, top with Cherry-Berry topping; cut into wedges. 6 to 8 servings.

Cherry-Berry Topping. Stir together 1 can (21 ounces) cherry pie filling. 1 teaspoon lemon juice and, if desired, 2 cups sliced strawberries or 1 package (16 ounces) frozen strawberries, thawed.

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