Category Archives: Cookies/Cakes/Pies/Desserts

Carousel Birthday Cake

1 Reply

2 pkg (1 lb, 2.5-oz size) yellow cake mix
4 eggs
4 pkg (6.5 oz size) fluffy white frosting mix
Assorted jelly beans

1. Prepare cake mix as package label directs, using 4 eggs and amount of water specified on label. Bake in 4 (9-inch) layer-cake pans. Turn out; cool. Trim tops to make level.

2. Cut 5-inch and 3-inch circle from one of the cake layers. Set both circles aside.

3. Make frosting as package label directs.

4. On plate, put 3 (9 inch) layers together with 1/2 cup frosting between each layer.

5. Frost bottoms of 5-inch and 3-inch circles. Put layers together, 3-inch layer on top, then center them on 9-inch layers.

6. Spread sides of 9-inch layers with frosting. With tines of fork, make wavy vertical lines in frosting around side of cake.

7. Mount 4 cups of frosting on top of cake. With metal spatula, sweep frosting down to edge of 9-inch layers, to resemble the top of a carousel. With edge of long spatula, make indentations around top of carousel at 2-inch intervals.

8. Put rest of frosting in pastry bag with number-3, small, plain decorating tip.

9. Press out frosting decoratively onto cake, outlining indentations on top; also outline edge of carousel top with frosting.

10. Press jelly beans into frosting around side and base of cake. Press out frosting decoratively around jelly beans.

11. Press out frosting to form swirl on top of cake.

Makes 16 to 20 servings.

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

Ice-Cream Bombe

4 Replies

2 pints orange sherbet
1 pint pistachio ice cream
1 pint chocolate ice cream

Soften 1 pint of the orange sherbet; spoon into chilled 2 quart metal mold or bowl. Freeze until firm, at least 1 hour. Soften pistachio ice cream; spread over layer of orange sherbet in mold. Freeze until firm.

Repeat with chocolate ice cream and the remaining orange sherbet. Cover mold with waxed paper; freeze until firm.

Just before serving, turn mold onto chilled serving plate. Dip cloth into hot water; wring out and place over top of mold until mold loosens.

Remove mold. If surface of ice cream has melted slightly, return to freezer for about 10 minutes. If you wish, garnish bombe with fruits or whipped cream. 8 to 10 servings.

Mix and match ice-cream flavors and colors to your moods, table decorations, menu or even to the seasons. Try dark chocolate, mocha, and chocolate chip ice cream, strawberry, mint and cherry ice cream, pistachio, dark cherry and coffee ice cream, butter pecan, banana and blueberry ice cream.

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

Lime Chiffon Pie

Leave a reply

4 egg whites
1 envelope unflavored gelatine
4 egg yolks
1/2 cup lime juice
1 cup sugar
1/4 teaspoon salt
1 tablespoon grated lime peel
Green food color
1 cup heavy cream
9-inch baked pie shell

1. In large bowl of electric mixer, let egg whites warm to room temperature, 1 hour.

2. Meanwhile, sprinkle gelatine over 1/4 cup cold water in small bowl. Let gelatine stand 5 minutes, to soften.

3. In top of double boiler, beat egg yolks slightly. Beat in lime juice, 1/2 cup sugar, salt. Cook over hot, not boiling, water, stirring, until mixture thickens slightly and coats metal spoon.

4. Remove from heat. Add gelatine and lime peel, stirring until gelatine is dissolved. Add 2 drops food color; mix well. Set mixture aside to cool.

5. At high speed, beat egg whites just until soft peaks form when beater is slowly raised.

6. Gradually beat in remaining 1/2 cup sugar, 2 tablespoons at a time, beating well after each addition. Continue beating until stiff peaks form when beater is raised.

7. Whip 1/2 cup cream until stiff.

8. With rubber scraper or wire whisk, using an under-and-over motion, gently fold gelatine mixture and whipped cream into egg white mixture just until combined.

9. Turn into pie shell, mounding high. Refrigerate until firm – several hours, or overnight.

10. To serve: Whip rest of cream until stiff. Put through pastry bag with decorating tip, to form rosettes around edge of pie. Makes 6 to 8 servings.

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

Gateau Au Chocolat

1 Reply

4 eggs
4 bars (4-oz size) German’s sweet cooking chocolate
1/2 cup soft sweet butter
4 teaspoons sugar
4 teaspoons all-purpose flour

1. Lightly grease 9-by-5-by-3 inch loaf pan; line with waxed paper. Separate eggs, placing whites and yolks in large bowls. Let whites warm to room temperature – about 1 hour.

2. Preheat oven to 425F.

3. In top of double boiler, melt chocolate over hot, not boiling, water, stirring occasionally. Remove from water. Beat in butter with spoon.

4. Meanwhile, with portable electric mixer, beat egg whites until stiff; set aside.

5. With same beater, beat yolks until thick and lemon colored. Slowly add sugar, beating constantly. Add flour, beating just until blended.

6. Stir into chocolate mixture. With rubber scraper or wire whisk, gently fold chocolate mixture into beaten egg whites.

7. Turn into prepared pan. Reduce oven temperature to 350F. Bake 25 minutes.

8. Let cool completely in pan on wire rack; cake will settle like a cheesecake. Refrigerate until well chilled – about 4 hours.

9. To serve: Loosen cake; remove from pan by inverting on serving plate. If desired, decorate with Chocolate Curls (Card 18h). Cut cake into 3/4 inch slices.

Makes 16 servings.

Note: This is a heavy, rich, moist cake, almost like a pudding that keeps well under refrigeration.

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

Shortcakes, Large and Small

Leave a reply

Strawberry Shortcake

The berries may be tiny, sweet wild ones or huge and plum-sized, but the crust shortcake should be split and buttered while hot, then heaped high with berries and topped with cream.

1 quart strawberries
1 cup sugar
2 cups Gold Medal Flour*
2 tbsp. sugar
3 tsp. baking powder
1 tsp. salt
1/3 cup shortening
1 cup milk
Butter or margarine
Light cream or sweetened whipped cream

Slice strawberries; sprinkle 1 cup sugar and let stand 1 hour. Heat oven to 450°. Grease layer pan, 8×1 1/2 inches. Measure flour, 2 tablespoons sugar, the baking powder and salt into bowl. Cut in shortening throughly until mixture looks like meal. Stirin milk just until blended. Pat into pan.

Bake 15 to 20 minutes or until golden brown. Split shortcake while warm. Spread with butter; fill and top with berries. Serve warm with cream. 8 servings.

*If using self-rising flour, omit baking powder and salt.

Quick Individual Shortcakes

Bake Fruit Shortcake as directed on Bisquick baking mix package. 5 or 6 shortcakes.

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

Be A Clown Party

3 Replies

Clown Cupcakes

Bright paper streamers from the ceiling make a circus tent table; a loaded camera will inspire your clowns to do their funniest, wildest tricks!

Bake any flavor of our layer cake mixes in paper baking cups as directed on the package. Cut cone-shaped piece for hat from top of each cupcake; set aside.

Just before serving, top each cupcake with a scoop of ice cream. Use red cinnamon candies, peanut halves, pieces of gumdrops, candy wafers, jelly beans and silver dragees to make clown faces on ice-cream balls. Top each with reserved piece of cupcake for a hat.

Serve with Sloppy Joes.

Sloppy Joes

6 hamburger buns, split and buttered
1 pound ground beef
1 can (10 3/4 ounces) condensed tomato soup
1 tablespoon prepared mustard
1/2 teaspoon salt

Heat oven to 325°. Wrap hamburger buns in aluminium foil; heat in oven 15 minutes. In medium skillet, cook and stir meat until brown. Stir in remaining ingredients. Simmer over low heat 10 minutes, stirring occasionally. Spoon into warm buns. 6 servings.

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

Rag Doll Tea Party

1 Reply

Raggedy Ann Salad

“Come for a tea party and bring your favorite dolly!” How many little girls will love to walk over in their mothers’ heels for a special little party under the mock orange bush. Instead of the usual cookies, why not surprise them with Raggedy Ann Salads? To drink? Why, tea of course, generously mixed with milk.

For each serving, place 1 peach half for body on salad plate. Arrange 4 small celery sticks for arms and legs around peach half. Use 1 large marshmallow for head, raisins for eyes, nose, shoes and buttons and small piece of maraschino cherry for mouth. Shred yellow cheese; arrange around marshmallow for hair. Add a skirt of leaf lettuce to complete the salad.

For dessert, Marguerites, tea party favorites with mothers and grandmothers, are just as delicious today!

Marguerites

Heat oven to 400°. Beat 2 egg whites until foamy. Beat in 1/4 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Fold 1/4 teaspoon vanilla and 1/2 cup chopped nuts into meringue. Cover 23 soda crackers with meringue, carefully sealing to edges. Bake crackers on ungreased baking sheet 6 to 8 minutes or until meringue is light brown. 24 Marguerites.

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

Sundae Bubble Crown

Leave a reply

1 cup water
1/2 cup butter
1 cup Gold Medal flour
4 eggs
1 package of our chocolate fudge frosting mix
2 tablespoons light corn syrup
3 tablespoons butter or margarine
2/3 cup milk
2 quarts any flavor ice cream

Heat oven to 400°. Heat water and 1/2 cup butter to rolling boil. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat. Beat in eggs, all at one time; continue beating until smooth. Drop dough by rounded teaspoonfuls onto ungreased baking sheet. Bake 25 to 30 minutes.

In top of double boiler, combine frosting mix (dry), corn syrup and 3 tablespoons butter. Slowly stir in milk. Heat over boiling water 5 minutes, stirring occasionally. Cool to room temperature.

To assemble crown, soften ice cream. In 10-inch tube pan with removable bottom, place a layer of cream puffs. Spread with 1 quart of the ice cream. Repeat layers of puffs, ice cream and puffs. Drizzle 1/2 cup sauce over top. Freeze 8 hours or until firm.

Remove from freezer 15 minutes before serving. Loosen around edge with spatula and push bottom up and out of pan. With 2 broad spatulas, lift crown from bottom of pan to serving plate. Serve with remaining sauce. 16 servings.

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

Fabulous Fudge

2 Replies

Cherry Opera Fudge

3 tablespoons butter or margarine
3 tablespoons milk
1 package of our creamy white frosting mix
1/2 cup chopped nuts
1/2 cup candied cherry halves

Butter loaf pan, 9x5x3 inches. In top of double boiler, melt butter in milk. Stir in frosting mix (dry) until smooth. Heat over rapidly boiling water 5 minutes, stirring occasionally. Stir in nuts and cherries.

Spread mixture evenly in pan. Let stand until firm. Cut into 1-inch squares. 32 squares.

Fudge Clusters

2 tablespoons butter or margarine
3 tablespoons water
1 package of our chocolate fudge frosting mix
2 cups pecans or salted peanuts

In medium saucepan, melt butter in water. Stir in frosting mix (dry) until smooth. Heat over low heat 5 minutes, stirring constantly. Remove from heat; stir in nuts.

Drop mixture by teaspoonfuls onto waxed paper. Let stand until firm. 3 to 4 dozen candies.

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

Neighborhood Egg Dip

Leave a reply

Invite each child to bring 6 hard-cooked eggs. You furnish materials to dye them, paint them, trim them with paper and lace, buttons and braids, ribbons and feathers (start saving scraps early!) and a box or basket to carry them home in. Serve the Bunny Cake with sandwiches and milk to the Easter Bunny’s helpers.

Bunny Cake

Bake any flavor or our layer cake mixes in 2 layer pans, 8 or 9×1 1/2 inches, as directed on package. Prepare our fluffy white frosting mix as directed on the package.

Cut one layer of cake in half to make 2 semicircles; put halves together with frosting to form body. (Use other layer as desired.) Place cake upright on cut edge of serving plate or tray. Cut a notch about 1/3 of the way up one edge of body to form head. Attach cut out piece for tail with wooden pick. Frost bunny; sprinkle generously with shredded coconut. Make ears of white paper; color inside pink. Use pink jelly beans or gumdrops for eyes and nose. Surround bunny with green tinted coconut for grass and jelly beans for eggs.

Bunny-shaped Sandwiches

Cut slices of white bread with bunny cookie cutter. Spread with butter. Fill with sliced ham and lettuce trimmed to fit. Add a bit of carrot for bunny’s eyes, and put a slice of carrot in bunny’s hands.

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