Category Archives: Cookies/Cakes/Pies/Desserts

Caramel Flan

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4 eggs, slightly beaten
1/3 cup caramel ice-cream sundae topping
Dash salt
1 teaspoon rum flavoring
2 1/2 cups milk, scalded
6 to 8 teaspoons caramel ice-cream sundae topping

Heat oven to 350°. Blend eggs, 1/3 cup caramel topping, the salt and rum flavoring; gradually stir in milk. Place 1 teaspoon caramel topping in each of six to eight custard cups; pour custard over topping.

Place cups in baking pan, 13 x 9 x 2 inches; pour very hot water into pan to within 1/2 inch of tops of cups. Bake about 45 minutes or until knife inserted halfway between center and edge comeso ut clean.

Remove cups from water; chill custard in cups at least 3 hours. Run knife around edges; dip bottoms of cups into hot water and unmold onto dessert dishes. 6 to 8 servings.

This smooth light custard is the classic dessert to serve after a hot and spicy Mexican main dish.

©Copyright 1973 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Spooks ‘N Goblins Party

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Black Cat Cupcakes

Carve a pumpkin, play spooky games or come for an early supper and go on “tricks-or-treats” together. Masks or made-up faces and costumes are essential for this party.

Bake any flavor of our layer cake mixes in paper baking cups as directed on package. Prepare our fluffy white frosting mix as directed on package, or Fluffy Frosting (below). Tint orange with 1 to 2 drops each red and yellow food color. Frost cupcakes.

Decorate each with a gumdrop cat: Slice 1-inch black gumdrops horizontally into 3 slices. Use small rounded slice for head, largest slice for body; cut tail and ears from third slice.

Fluffy Frosting

2 egg whites (1/4 cup)
1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon light corn syrup
1/3 cup water
1 teaspoon vanilla

Combine egg whites, sugar, cream of tartar and water in top of double boiler. Beat on high speed 1 minute with electric mixer. Place over boiling water (water should not touch bottom of pan); beat on high speed 7 minutes. Remove pan from boiling water; add vanilla. Beat 2 minutes longer on high speed.

Serve Witches Cauldron Soup (any vegetable soup) from a large bowl set inside a kettle covered with black paper. If served in mugs, children can drink broth and spoon out vegetables.

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

Jelly Bean Circus Cake

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1 pkg yellow cake mix
1 pkg (5 3/4 ox) fluffy white frosting mix
1/4 cup maraschino-cherry juice
10 animal crackers
Pastel-color jelly beans
Multicolor wafers
Cardboard circle, 3 1/4 inches in diameter, covered with yellow construction paper
6 colored candy sticks
1 name flag made of pink construction paper
Wooden toothpicks
8 pink or white candles

1. Prepare cake batter as package label directs. Preheat oven as directed. Make cake following instructions for 2 (9-inch) layers. Cool in pans, 10 minutes.

2. To turn out of pans, carefully run spatula or paring knife around edge of pan, to loosen cake. Invert over wire rack; shake gently; lift off pan. Let cool completely.

3. Prepare frosting mix, following directions on package. Measure 1/4 cup maraschino-cherry juice from bottle of cherries; use juice in frosting for half the water called for.

4. Place a cake layer on serving plate. With spatula, spread about 1/3 cup frosting. Place second layer on top. Frost cake all over top and around side, with rest of frosting.

5. Place animal crackers around side of cake as pictured.

6. Decorate side of cake with jelly beans and wafers.

7. Measure cardboard, and cut out circle. Cover with yellow paper. Insert candy sticks in circle. Cover with yellow paper. Insert candy sticks in circle, the arrange candy sticks in frosting, to make it look like a tent.

8. Attach name flag to toothpicks with glue, then stick flag into center of cardboard circle. Insert candles.

Makes 10 to 12 servings.

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

Coconut Cake

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1 pkg (18 1/2oz) yellow cake mix

Filling
1 pkg (3 1/4 oz) vanilla pudding and pie filling mix
1 1/2 cups milk
1/2 cup heavy cream
2 tablespoons confectioners’ sugar
1/2 teaspoon vanilla extract
1 can (3 1/2 oz) flaked coconut

Frosting
3 3gg whites
1/3 cup light corn syrup
3/4 cup sugar
Dash salt
1/8 teaspoon cream of tartar

1. Prepare cake batter. Bake as label directs in 2 (9-by-1/2-inch) layer cake pans; cool. Make Filing: Make pudding as label directs, using 1 1/2 cups milk.

2. Pour into medium bowl; place waxed paper directly on surface. Refrigerate until well chilled – at least 2 hours.

3. In small bowl, combine heavy cream, sugar, and vanilla extract. With portable electric mixer, beat at medium speed just until stiff. Fold into pudding with 3/4 cup coconut. Refrigerate.

4. Make Frosting: In top of double boiler, combine egg whites, corn syrup, sugar, salt, and cream of tartar. Cook over boiling water (water should not touch double-boiler top), beating with portable mixer until soft peaks form when beater is raised – about 4 minutes.

5. Remove from boiling water. Beat 2 minutes, until thick.

6. To assemble: With sharp knife, split layers to make 4. Place layer, cut side up, on plate; spread with one-third of filling. Top with second layer, cut side down; spread with one-third of filling. Add third layer, cut side up; spread filling. Top with last layer.

7. Frost cake; sprinkle with rest of coconut. Refrigerate. Serves 10.

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

Sangria

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Recipe from Spanish Pavilion Restaurant, New York

1 bottle (1 pt. 7 oz) red Spanish table wine
2 tablespoons sugar
1 lemon, sliced
1/2 orange, slicked
2 oz Cointreau
2 oz Spanish brandy
12 oz club soda
24 ice cubes

1. In large pitcher, combine wine, sugar, lemon, and orange slices. Stir until sugar is dissolved. Stir in remaining ingredients.

2. Let stand 15 to 20 minutes

Makes 4 tall glasses

Raspberry Sauce

Recipe from The Ritz-Carlton Hotel, Boston

This luscious fruit topping is marvelous over vanilla ice cream, and is the crowning touch for the Floating Heart Ritz (Card 8b).

2 pkg (10-oz size) frozen raspberries, thawed
2 tablespoons cornstarch
1/2 cup currant jelly

Drain raspberries, reserving liquid. Add enough water to liquid to make 2 cups. In small saucepan, blend liquid with cornstarch. Bring to boiling over medium heat, stirring constantly; boil 5 minutes. Stir in jelly until melted. Remove from heat. Add raspberries. Refrigerate, covered, until cold.

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

Floating Heart Ritz

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Recipe from The Ritz-Carlton Hotel, Boston

3/4 cup sugar
3 egg yolks
Dash salt
1 cup crumbled almond macaroons
4 ladyfingers, split
2 tablespoons Grand Marnier
1 1/2 cups heavy cream
2 teaspoons vanilla extract
1/2 teaspoon almond extract
Raspberry Sauce (Card 18b)
1/2 cup heavy cream, whipped
Chocolate curls

1. Line 7 inch (6 – to 7-cup), heart shaped mold with foil.

2. In small saucepan, combine sugar with 1/3 cup water. Bring to boiling over medium heat, stirring until sugar is dissolved. Boil gently, without stirring, to 230F on candy thermometer, or until a little of sugar mixture spins a thread when dropped from spoon.

3. In medium bowl, with portable electric mixer at medium speed, beat yolks and salt until light. Gradually beat in hot syrup, in thin stream, beating until mixture begins to cool – 2 minutes. Stir in macaroons. Refrigerate 30 minutes.

4. Sprinkle ladyfingers with Grand Marnier; set aside. Combine 1 1/2 cups cream with extracts; beat until stiff.

5. With rubber scraper, fold whipped cream into macaroon mixture. Turn half of mixture into prepared mold; cover with ladyfingers; pour in remaining mixture. Freeze until firm – about 4 hours. Make Raspberry Sauce.

6. To serve: Unmold frozen heart onto chilled shallow dish. Spoon sauce around. Decorate with whipped cream. Garnish with chocolate curls. Serves 10.

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

Arty-Party

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Ladybug Cake

It’s a rock painting party! Cut out invitations in the shape of an artist’s palette and find lots of round, smooth rocks, brushes, paints and paper towels. Use the Ladybug Cake as a model and eat it later! The rocks go home with each guest for paperweights or doorstops.

Heat oven to 300°. Grease and flour 1 1/2 quart round baking dish. Prepare our pound cake mix ad directed on package except — pour batter into baking dish. Bake 1 hour 5 to 10 minutes or until wooden pick inserted in center comes out clean. Cool cake 10 minutes; remove from dish. Prepare our fluffy white frosting mix as directed on package.

Place cake flat side down on serving plate or tray. Frost cake. Make face on side of cake, using black gumdrop slices for eyes, red gumdrop slice for nose, red shoestring licorice for mouth and black shoestring licorice for eyebrows and antennae.

For colored shell of ladybug, sprinkle red sugar over cake about 2 inches from curved edge of face. Place black gumdrop slices for spots on shell; use black shoestring licorice for stripe across center of shell.

Serve Tinted Milk with the Ladybug Cake. Young artists will love it. Brighten each 8-ounce glass of milk by adding 1 tablespoon honey and 1 tablespoon grape or orange juice. Stir thoroughly and serve at once.

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

Company Dinner

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Carrousel Salad

1 can (1 lb. 1 oz.) fruit cocktail
1 package (3 oz.) Jell-O Gelatin, any flavor
1 cup boiling water
1/4 cup lemon juice or water
1/4 cup maraschino cherries

Drain fruit cocktail, measuring syrup; add water to syrup to make 3/4 cup. Dissolve gelatin in boiling water. Add syrup and lemon juice; chill until thickened. Stir in fruit. If desired, place cherries in molds to form carrousels. Pour gelatin into individual molds or a 1 quart mold. Chill until firm. Unmold on crisp greens. Makes about cups or 6 servings.

Barbecue Bean-Bacon Dip

Blend 1/2 cup Open Pit Barbecue Sauce with 1 can (10 1/2 oz.) condensed bean and bacon soup. Serve as a dip with crackers, corn chips, and crisp vegetables. Makes 1 2/3 cups.

Chocolate Mint Roll

3/4 cup sifted Swans Down Cake Flour
1/2 teaspoon Calumet Baking Powder
1/2 teaspoon salt
5 eggs, at room temperature
3/4 cup plus 2 tablespoons sugar
2 1/2 squares Baker’s Unsweetened Chocolate
1/4 cup cold water
1/4 teaspoon baking soda
Peppermint Whip (card 10)

Sift flour, baking powder and salt. Beat eggs until thick, light. Gradually beat in 3/4 cup sugar. Add flour all at once; blend gently. Melt chocolate; stir in water, soda, and remaining sugar until thick. Quickly add to batter. Pour into 15 x 10-inch jelly roll pan – greased, lined with wax paper, greased again. Bake at 350° for 18 to 20 minutes. Invert on towel sprinkled with confectioners’ sugar, remove paper, trim, roll towel with cake. Cool 30 minutes. Remove towel, fill with Peppermint Whip, and reroll. Chill.

General Foods Corporation. Printed in U.S.A. 1st Edition 1967

Paper Bag Party

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Pink Popcorn Surprises

7 cups popped corn
3 cups miniature marshmallows
2 tablespoons butter or margarine
1/4 teaspoon salt
Few drops red food color
8 to 10 lollipops

Measure popped corn into large buttered bowl. In top of double boiler over hot water, heat marshmallows, butter and salt, stirring frequently, until marshmallows melt and mixture is smooth. Stir in food color.

Pour mixture over corn in bowl; toss gently to coat. With buttered hands, quickly shape mixture around lollipops into 3 inch balls. 8-10 balls.

Small bags are handy, too, for take-home favors. Label one for each guests ahead of time so prizes, treats and favors don’t get lost.

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

Steamed Ginger Pudding

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1 package of our gingerbread mix
1 cup applesauce
1/4 cup water
1 cup raisins
Warm applesauce or Hard Sauce (below)

Grease ten 6-ounce custard cups or three 2 1/2 cup cans. In large mixer bowl, blend gingerbread mix (dry), applesauce and water. Beat 2 minutes on medium speed, scraping bowl frequently. Stir in raisins. Divide batter among cups.

Place rack in Dutch oven and pour boiling water into pan up to level of rack. Place filled cups on rack (water should not touch cups); cover Dutch oven. Keep water boiling over low heat to steam pudding cups 30 minutes, cans 1 1/2 hours, or until wooden pick inserted in center comes out clean.

Remove from cups. If using cans, remove pudding and slice. Serve warm with applesauce of Hard Sauce.

Hard Sauce: In small mixer bowl, blend 1/2 cup soft butter, 1 egg white and 1/2 package of our cream white frosting mix (about 1 1/2 cups). Beat on high speed 1 minute or until light and fluffy. Blend in 1/2 teaspoon rum flavoring. Chill until hard. 2 cups sauce.

To reheat pudding, wrap in aluminum foil and heat tin 400° oven 15 to 20 minutes.

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