©️General Foods Corporation 1977. All Rights Reserved.
Jellied Joker
Leave a reply
Category Archives: Cookies/Cakes/Pies/Desserts
Frosted “Button” Cookies
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
- Preheat oven to 375F. Sift flour with baking soda and salt.
- 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
- At low speed, gradually beat in flour mixture until smooth. Add nuts; mix well.
- Drop dough by tablespoonfuls, 3½ inches apart, onto ungreased cookie sheets. Pat each into round about ¼ inch thick.
- Bake 10 to 12 minutes, or until lightly browned. Remove cookies to wire rack; cool.
- 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.
- 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.
Saucy Apple Dumplings
1 package (11 ounces) pie crust sticks
¼ cup sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
4 medium baking apples, pared and cored
Milk
Fluffy Swiss Sauce (below)
Heat oven to 425°. Prepare pastry for Two-Crust Pie as directed on package except- Roll into 14-inch square. Cut into four 7-inch squares. Cover pastry to prevent drying.
Mix sugar, cinnamon and nutmeg; roll apples in sugar mixture. Reserve leftover sugar mixture. Place 1 apple in center of each pastry square. Moisten edges of square; join corners on top of apple and pressed together as pictured. Pinch edges together; brush with milk. Place in ungreased baking pan 9x9x2 inches. Sprinkle remaining sugar mixture. Bake until apples are tender, about 35 minutes. Serve with Fluffy Swiss Sauce. 4 servings.
FLUFFY SWISS SAUCE
2 tablespoons butter or margarine, softened
½ cup powdered sugar
1 egg yolk
½ teaspoon vanilla
½ cup shredded Swiss cheese (about 2 ounces)
Beat butter, sugar, egg yolk and vanilla until light and fluffy. Stir in cheese.
©️ 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.
White Russian and Strawberry Omelet
Mastering the art of omelet-making is a must for serious after-dinner entertainers. With a little practice you will quickly have the expertise to prepare 20-30 individual omelets, right in front of your guests, in a matter of minutes.
This dessert omelet is an easy one and requires no special talents; it is finished in the oven and no flipping or unmolding is necessary. For more omelet recipes, see Index.
12 eggs
2 tablespoons superfine sugar
¼ cup dairy sour cream
⅓ cup flour
1½ teaspoons salt
2 tablespoons butter
1 cup strawberry preserves
2 tablespoons Cointreau
Break eggs into large mixing bowl and beat well. Stir in sugar and sour cream. Sift flour over eggs and add salt. Mix gently but thoroughly.
Heat butter in deep, heavy skillet suitable for presentation at table. When foaming, pour in eggs and cook slowly until bottom has set. Place in 375 F oven 7-10 minutes or until firm. Heat strawberry preserves.
Remove from oven and spread with warm strawberry preserves; sprinkle lightly with Cointreau.
Yield: 6 servings.
Copyright ©️ 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.
Cassata alla Siciliana
1 pint vanilla ice cream
½ pint strawberry or raspberry ice cream
½ pint pistachio ice cream
Chopped crystallised fruits
Chopped nuts
Crystallised fruits for decoration
Mould vanilla ice cream around the inside of a 2-pint bombe mould or pudding basin, and place a smaller bombe mould or basin in the centre to hold the ice cream in position. Freeze. Carefully remove the inner mould. Mould the strawberry ice cream inside the vanilla layer and, as before, place a still smaller mould or basin in the centre. Freeze. Carefully remove the inner mould.
Stir the chopped crystallised fruits and chopped nuts into the pistachio ice cream. Remove the centre mould and fill with the pistachio ice cream. Freeze once more.
To serve: unfold and decorate with crystallised fruits.
Zuppa Inglese
4 eggs, separated
4 ounces sugar
4 ounces plain flour, sifted
Pinch of salt
Strega liqueur (or a mixture of cognac and rum)
½ pint double cream, whipped
¾ pint vanilla pastry cream (see below)
1 pint chocolate pastry cream (see below)
2 ounces chopped nuts
Coarsely grated orange peel
Chopped glacé cherries
Combine eggs and sugar in the top of a double saucepan and whisk over hot but not boiling water until thick and creamy. The mixture must not boil, or eggs will curdle. Remove from heat and allow to cool a little. Then lightly fold in sifted flour and salt.
Divide mixture into 3 sponge tins (7-inch, 6-inch, and 4-inch) and bake layers in a moderately hot oven (400° – M5) for 12 to 15 minutes. Cool and turn out of tins.
Cut each of the three sponge cakes into 2 layers and then cut 1 layer of each pair 1 inch smaller than the other. Sprinkle each layer with a little liqueur. Then sandwich sponge layers alternately with whipped cream, vanilla pastry cream, and chocolate pastry cream mixed with chopped nuts.
Assemble cake like an upturned “flowerpot”. Spread outside of cake with remaining chocolate pastry cream. Pipe with whipped cream and decorate with grated orange peel and glacé cherries.
Vanilla pastry cream: Cream 3 ounces sugar, 3 egg yolks and 11/2 ounces plan flour with a little milk in a bowl. Heat 3/4 pint milk infused with a vanilla pod in the top of a double saucepan. Stir gradually into the sugar and egg yolk mixture. Return mixture to top of double saucepan and cook over water, stirring constantly until mixture is thick and creamy. (Note: do not let mixture boil or eggs will curdle.) Cool.
Chocolate pastry cream: Cream 4 ounces sugar, 4 egg yolks and 2 ounces plain flour with a little milk in a bowl. Heat 1 pint milk with 3 ounces grated chocolate in the top of a double saucepan. Stir gradually into sugar and egg yolk mixture. Return mixture to top of double saucepan and cook over water, stirring constantly, until mixture is thick and creamy. (Do not let boil.) Allow to cool before using.
Honey Macaroonies
1½ cups quick-cooking rolled oats
½ cup flaked coconut
½ cup chopped walnuts
½ cup all-purpose flour
¾ cup packed brown sugar
½ cup butter or margarine
2 tablespoons honey
36 red or green candied cherries
In large mixing bowl stir together first 4 ingredients. In heavy saucepan combine brown sugar, butter, and honey; bring to boiling, stirring frequently. Pour over dry ingredients; blend well. For each cookie, press one level tablespoon mixture into greased 1¾-inch muffin pan. (For flatter, crisper cookie, place dough in 2-inch muffin pan.) Top each with candied cherry. Bake in 350° oven for 15 to 20 minutes or till well browned. Cool in pans for 10 minutes; remove from pans to rack. Cool completely. Makes 3 dozen cookies.
JAM THUMBPRINTS
In mixing bowl cream ¾ cup butter and ½ cup sugar till light and fluffy. Add 2 eggs and 1½ teaspoons vanilla; beat well. Thoroughly stir together 2 cups all-purpose flour, 1½ teaspoons baking powder, and &Frac14; teaspoon salt. Stir into creamed mixture. Chill at least 1 hour. Shape dough into 48 balls. Place 2 inches apart on greased cookie sheet. With moistened finger, make indentation in each cookie. Combine ½ cup red raspberry, boysenberry, or currant jam; ⅓ cup chopped filberts; and 1 teaspoon grated orange or lemon peel. Place ½ teaspoon jam filling in center of each cookie. Beat 2 egg whites with ¼ teaspoon cream of tartar till soft peaks form. Gradually add ½ cup sugar, beating to stiff peaks. Pipe a wreath of meringue around jam atop each cookie. Bake in a 350° oven 10 to 13 minutes. Remove to rack; cool. Makes 48.
© Meredith Corporation, MCMLXXIX. All Rights Reserved. Printed in U.S.A.
Walnut Caramels
Preparation time: 15 min.
Cooking time: about 1 hr.
Luscious caramels make a welcome gift at Yuletide. They can be made a week to 10 days ahead of presentation, as long as they are wrapped airtight and stored for the interim in a cool, dark place.
For 64 candies (about 1½ lbs.) you will need:
2 cups sugar
¾ cup light corn syrup
½ cup (¼ lb.) butter or margarine
2 cups half-and-half
½ cup finely chopped walnuts
1 tsp. vanilla
Preparation:
- In a large heavy saucepan combine sugar, corn syrup, butter and half of the cream. Heat to boiling over medium heat, stirring constantly.
- Stir in remaining cream, nuts and vanilla. Cook over medium heat, stirring occasionally, until mixture reaches a temperature of 244°F. on a candy thermometer (small amount dried into very cold water will form a firm ball). As mixture becomes thick, stir constantly.
- Immediately pour mixture evenly into a well buttered 8-inch-square pan. Let stand until cool.
- Cut into 1-inch squares. Wrap individually in waxed paper or plastic film.
© MCMLXXXIV MY GREAT RECIPES®. ALL RIGHTS RESERVED. PRINTED IN HOLLAND.
Mince Pies
Cooking time: see stage 5
Preparation time: mincemeat 35-40 mins., mince pies depending upon dough used
Main cooking utensils: deep pay pans, cookie cutters
For 8-12 servings you will need:
For 2½ lb. mincemeat:
1 apple
scant cup shredded suet
½ cup brown sugar
finely grated rind of 1 lemon
juice of 1 lemon
generous 3 cups mixed dried fruit
scant cup chopped candied peel
scant cup blanched almonds
½ teaspoon cinnamon
1 teaspoon mixed spice
½ teaspoon grated nutmeg
4 tablespoons rum, brandy, or whiskey
Pastry:
Basic pie dough made with 2 cups all-purpose flour, etc., or puff paste made with 2 cups all-purpose flour, etc.
- Peel the apple, grate coarsely, the mix with the other ingredients. Put into clean jars, seal down.
- Roll out dough, cut rounds to fit into deep patty pans.
- Put in mincemeat.
- Cover with smaller round of pastry, brush edges with water, seal together. Make a slit in the top of each to allow the steam to escape.
- Bake as follows, basic pie dough – approximately 20 minutes in the center of a 425-450°F. oven. Puff paste – 20 minutes in center of 450-475°F. oven, reducing heat slightly after 10 minutes if necessary.
TO SERVE: Hot or cold. They may be dusted with granulated or sifted confectioners’ sugar.
TO VARY: Mix mincemeat with fruit juice instead of rum, but the mincemeat will not keep so well.
PRINTED IN CANADA. ©Copyright Paul Hamlyn Ltd. 1967
Spicy Sugared Nuts
Preparation time: 15 min.
Cooking time: about 15 min.
Easily-made, this unusual confection is wonderful as a holiday treat. Include it with other candies for a welcome gift.
For about ¾ lb. of candy you will need:
½ cup pure maple syrup or maple blended syrup
½ cup sugar
1 Tbsp. Butter or margarine
½ tsp. Cinnamon
¼ tsp. Ginger
⅛ tsp. each ground cloves and allspice
Dash salt
1½ cups pecans
Preparation:
- In medium saucepan, combine syrup and sugar.
- Bring to boiling over medium heat, stirring until sugar is dissolved.
- Using a candy thermometer, cook syrup without stirring until temperature reaches 236°F or the softball stage.
- Remove from heat. Add butter, spices, and salt.
- Stir in nuts, then beat with spoon until syrup begins to thicken and becomes slightly creamy in color.
- Spread on waxed paper, separating nuts with a fork.
- Cook, then store in airtight containers.
© MCMLXXXV MY GREAT RECIPES ALL RIGHTS RESERVED®. PRINTED IN HOLLAND.
Vintage Recipe Cards 