Category Archives: Cookies/Cakes/Pies/Desserts

Princess Party

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Crown Cake

Especially for little girls! If it’s an after-school party, they can bring their costumes and “dress-up” together. Count on their spending most of their time in front of the mirror!

Bake our lemon chiffon bake mix as directed on package. Trim top to make level; place top side up on serving plate.

Prepare our fluffy white frosting mix as directed on package; reserve 1/2 cup frosting. Frost cake with remaining frosting, using up and down strokes of spatula on side of cake and radiating strokes from center to edge of top.

Drop the reserved frosting by spoonfuls around top edge of cake, swirling each into a peak to resemble the point of a crown. Place silver dragées on each point of crown. Press more dragées and slices of colored gumdrops on cake.

A guessing game that’s fun for young ladies is Ladies in Waiting: Sit in a circle with the children and tell them, “To please the Queen you must bring her a present. If she likes it you can be a lady in waiting.

“If not, you can try again when it is your turn. There is a trick connected with the presents the Queen likes, and if you listen carefully, you will be able to figure it out.” The trick is that each person must bring the Queen a present that begins with the same letters as her first name.

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

Fruit Crescents

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Ingredients

Dough:
8-ounce carton creamed cottage cheese
1 cup butter or margarine, softened
2 cups sifted flour
1/4 cup butter, melted

Filling #1:
2 tablespoons sugar
1/2 teaspoon cinnamon
2 tablespoons raisins

Filling #2:
1/4 cup raspberry jam

Filling #3:
1/4 cup chopped citron
1 tablespoon sugar

Directions

Combine cottage cheese and softened butter in a bowl; blend. Add flour and mix until dough forms a ball. Divide into thirds and chill 1 hour. Preheat oven to 375°. Roll each portion of dough into a circle – 1/8 inch thick. Brush with melted butter. Spread on of the fillings on each rolled-out circle. Cut each into 16 pie-shaped wedges. Beginning at the outer edge, roll wedges tightly; place, point down, on a greased cookie sheet. Bake 20 to 25 minutes – until lightly browned.

Preparation time: 1 hour 40 minutes

Recipe makes 48 crescents at approximately 70 calories per crescent

Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973

Trifle

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Ingredients

2 eggs
1/8 teaspoon salt
1/4 cup sugar
1/2 cup half and half
1 1/2 tablespoons cornstarch
2 teaspoons vanilla
1 pound poundcake
1/2 cup Marsala or Port wine, or fruit juice
1/2 pound macaroons, crumbled
1 cup raspberry or strawberry jam
1 cup heavy cream
2 tablespoons sugar
2 tablespoons slivered almonds, toasted
Angelica or other green candies
Fresh strawberries

Directions

In the top of a double boiler, beat eggs, salt and 1/4 cup sugar with a rotary beater until thorougly blended. Add half and half and beat again. Dissolve cornstarch in a little of the liquid mixture and then add to mixture. Add 1 teaspoon vanilla. Still over boiling water, stir and cook until a soft custard consistency is reached. Set aside to cool.

Cut poundcake into 3/4 inch slices. Carefully toast and cut each slice into 3 rectangular fingers. Arrange cake pieces in the bottom of serving bowl. Sprinkle with 1/2 the wine or juice. Spread crumbled macaroons over cake and sprinkle with remaining wine or juice. Add a layer of jam and cover all with the cooled custard. Whip cream with remaining sugar and vanilla. Cover custard with the cream and decorate with almonds, angelica and fresh strawberries.

From the Kitchens of Dorothy Taylor

Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973