Category Archives: Cookies/Cakes/Pies/Desserts

Sherried Prunes in Jelly

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Preparation time: 15 min.
Chilling time: 2 hrs.

Elegant enough for company but inexpensive enough for every day, this delicious dessert is easy to make. Unmold it in your nicest glass dessert dishes and top with delectable Creme Francaise.

For 4 servings you will need:
1 cup soft pitted dried prunes
1 cup water
1 envelope unflavored gelatin
¼ cup cream sherry
½ cup orange juice
2 Tbsp. sugar
2 Tbsp. lemon juice
1 tsp. grated lemon rind
Crème Francaise (recipe follows)
Grated orange rind

Crème Francaise: Soften 1 pkg. (3 oz.) cream cheese. Add 1 Tbsp. sugar and ¼ tsp. vanilla extract. Gradually added ½ cup whipping cream, beating with electric mixer only until of sauce consistency.

Preparation:

  1. Put prunes in saucepan and add water. Bring to boiling. Cover and simmer 8 min. or until prunes are just tender.
  2. Remove from heat. Drain, reserving liquid. Cool prunes, then dice and set aside.
  3. Measure juice and add enough cold water to make 1¼ cups. Place in small saucepan and sprinkle with the gelatin. Heat, stirring, until gelatin is dissolved.
  4. Remove from heat. Stir in sherry, orange juice, sugar, lemon juice and lemon rind. Fold in prunes.
  5. Pour into 4 individual molds, serving dishes, or custard cups and chill 2 hrs. or until firm.

For 8 servings: Double the ingredients.

Tips: Cream sherry is best in this recipe but other kinds can be used.

©️MCMLXXXV MY GREAT RECIPES. ®️ ALL RIGHTS RESERVED. PRINTED IN HOLLAND.

Rhubarb and Yogurt Flummery

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Preparation time: 10 min.
Baking time: 25 to 30 min.
Oven temperature: 325°F

Here is a springtime dessert of tangy-sweet rhubarb and cool, creamy yogurt. Rhubarb, the traditional “pie plant” combine naturally with yogurt. Cinnamon and toasted almonds top this low-calorie dessert.

For 4 servings you will need:
1 lb. rhubarb
½ cup sugar
Cinnamon
Plain yogurt or vanilla yogurt
Toasted sliced almonds and mint sprigs for garnish, optional

Tips: Purchase firm, crisp, bright red or dark red rhubarb stalks. Avoid very thin or oversized stalks. This recipe makes a wholesome breakfast dish. Add sliced strawberries or bananas.

Preparation:
1. Wash rhubarb stalks and trim ends. Peel stalks only if necessary (in older rhubarb, the peels are tough).
2. Slice rhubarb. Layer in a deep baking dish. Sprinkle with sugar and cinnamon.
3. Bake at 325°F for 25 to 30 min. or until rhubarb is tender. Cool to room temperature.
4. Spoon yogurt into serving dishes. Top with the rhubarb. Sprinkle with almonds, if used. Garnish with mint.

For 2 servings: Half of the ingredients.
For 8 servings: Double the ingredients.

©️MCMLXXXV MY GREAT RECIPES. ®️ ALL RIGHTS RESERVED. PRINTED IN HOLLAND.

Rice à la Royale (French Rice Pudding)

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¾ cup rice
2 cups milk
4 tablespoons sugar
Pinch of salt
Pears poached in syrup
Whipped cream

Custard
4 egg yolks
4 tablespoons sugar
4 tablespoons cornstarch
2 cups milk
Vanilla extract
1 tablespoon gelatine
6 tablespoons heavy cream
1-2 tablespoons Kirsch

Simmer rice in milk, sugar and salt until tender. Cool.

To make custard: combine egg yolks and sugar, and beat well. Add cornstarch and blend until smooth. Heat the milk slightly, with vanilla extract to taste, and pour on to egg mixture. Return mixture to saucepan and cook until thick and smooth, stirring constantly. Cool. Stir gelatine, dissolved in a little water, into custard, and when cool add cream and Kirsch. Leave to thicken slightly.

Stir in rice mixture and turn into a wetted mold. Refrigerate for several hours. Turn out and decorate with poached pears and whipped cream. Serve very cold. Serves 4 to 6.

Lucy’s Fruited Cream

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Preparation time: 15 min.
Chilling time: 1 hr.

For busy days, consider this dessert-rum-flavored cream, studded with fruits and nuts, spread with a lavish hand over cake slices. It combines eye appeal with ease of preparation. If preferred, you can use fresh fruit instead of canned, depending on the season.

For 4 servings you will need:

4 slices ready-made pound cake
1 can (10 oz.) pineapple chunks, well drained
1 can (6 oz.) Bing cherries, well drained.
1 banana, sliced
¼ cup coconut, optional
½ cup diced cranberry jelly
¼ cup chopped walnuts
1 cup whipping cream
2 Tbsp. powdered sugar
1 tsp. rum flavoring
Few drops red food coloring, optional

Preparation:

  1. In a bowl, combine pineapple, cherries, banana, coconut, if used, cranberry jelly and walnuts.
  2. Whip cream. Beat in powdered sugar, rum and a few drops of food coloring, if used, to a light shade of pink.
  3. Gently fold in fruit-nut mixture. Cover and chill. 1hr. to blend flavors.
  4. When ready to serve, spread mixture over cakes slices on individual serving plates.

Tips: For a more spirited flavor, blend in real rum, sherry or port wine.

For 2 servings: Half of the ingredients

For 8 servings: Double the ingredients.

©️MCMLXXXV MY GREAT RECIPES. ®️ ALL RIGHTS RESERVED. PRINTED IN HOLLAND.

Chocolate Cupcake Faces

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4 squares unsweetened chocolate
2 cups sifted* all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
¾ cup butter or margarine
1 cup sugar
4 eggs
6 tablespoons milk
1 teaspoon vanilla extract
1 cup finely chopped walnuts
1 pkg (6 oz) fluffy white frosting mix
Licorice laces
Candy corn
Life Saves
Semisweet chocolate pieces
Chocolate sprinkles

  1. Melt chocolate over hot, not boiling, water; remove from hot water; let cool.
  2. Preheat oven to 350F. Line 24 cupcake-pan cups (2½-by-1¼ inches) with paper liners.
  3. Sift flour with baking powder and salt. Set aside.
  4. In large bowl of electric mixer, at medium speed, cream butter with sugar until light and fluffy. Beat in eggs.
  5. At low speed, beat in flour mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla, melted chocolate, and walnuts.
  6. Fill cupcake two-thirds full. Bake 20 minutes or until top springs back when gently pressed with fingertip.
  7. Turn out on wire rack.
  8. Prepare frosting mix as label directs.
  9. Frost tops of cupcakes.
  10. Make faces with candies, as pictured.

Makes 24 cupcakes.

*Sift before measuring.

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

Frosted “Button” Cookies

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3½ cups sifted* all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup butter or regular margarine, softened
2 cups light brown sugar, firmly packed
2 eggs
1 teaspoon vanilla extract
1 cup finely chopped walnuts or pecans

FROSTING
4 cups confectioners’ sugar
½ cup butter or regular margarine, softened
1 teaspoon vanilla extract
4 to 5 tablespoons milk
2 squares (1-oz size) unsweetened chocolate, melted

Assorted colored frosting decorators, with writing tip

  1. Preheat oven to 375F. Sift flour with baking soda and salt.
  2. In large bowl, with electric mixer at medium speed, beat 1 cup butter until light. Gradually beat in brown sugar. Add eggs and 1 teaspoon vanilla; continue beating until light and fluffy
  3. At low speed, gradually beat in flour mixture until smooth. Add nuts; mix well.
  4. Drop dough by tablespoonfuls, 3½ inches apart, onto ungreased cookie sheets. Pat each into round about ¼ inch thick.
  5. Bake 10 to 12 minutes, or until lightly browned. Remove cookies to wire rack; cool.
  6. Make Frosting: In medium bowl, combine confectioners’ sugar, butter, vanilla, and milk; with electric mixer, beat until smooth and creamy. Remove 1 cup of frosting to small bowl. Add chocolate, and beat until well blended.
  7. Spread half of cookies with white frosting and other half with chocolate frosting, then write popular sayings on cookies, using different colors of decorators, as pictured. Makes 32.

*Sift before measuring.

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