Category Archives: Cookies/Cakes/Pies/Desserts

Pieathlon 8 – Rum and Butterscotch Pie

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Long time readers will recall the annual pie challenge thrown down by Dinner is Served 1972. For those of you new to the club, long story short a bunch of vintage recipe bloggers swap pie recipes and endeavour to master long loved/forgotten/dreaded pie and report back on our successes and missteps. You’re welcome.

Recipe
1 tablespoon rum
1 package butterscotch instant pudding
18 gingersnaps
2 tablespoons sugar
2 tablespoons unsalted butter
Light cream

Instructions
Crush 12 gingersnaps and mix with sugar, butter and 1 tablespoon of water. Spread over bottom of 8-inch pie plate. Cut 6 gingersnaps in half, arrange around edge of pie plate. Prepare pudding according to package directions, using combined rum and cream instead of milk. Pour pudding into gingersnap shell. Chill for at least 2 hours. Serves 6.

Looks easy as pie, right? It’s 2021, and easy, like God, left the universe in late 2019. I swear to Cheezits that Jell-O Instant Butterscotch Pudding is the toilet paper of 2021. Nowhere I looked locally could I find a single solitary box. I tried Target, Walmart, the local market, Instacart. Not one single fucking box was anywhere to be found. What are you people doing with all the pudding? I tried Amazon and if I wanted 24 boxes I could get them for $30. I don’t need 24 fucking boxes of pudding. I just wanted to make one pie not get into pudding wrestling.

Since I was missing one of the key ingredients, I had to make the pudding from scratch, which kinda leveled up the pie a smidge. I used the Unbelievable Butterscotch Pudding recipe from Sally’s Baking Addiction. And since I was being all kinds of fancy now I substituted Knob Creek Bourbon for the rum as the pudding recipe called for bourbon – and I was afraid that a bourbon/rum double whammy might offend my clearly sophisticated palate. Also, 100 proof is 100 proof bitches.

The pudding came out delicious. I highly recommend the recipe. I also highly recommend Knob Creek. While I didn’t follow exactly what Taryn sent me as my challenge, I do consider sitting on my kitchen floor in my pjs drinking bourbon while eating cookies dunked in pudding on brand for 2021.

Checkout the pies made by the other bloggers:

Retro Food for Modern Times

The Nostalgic Cook

Dr. Bobb’s Nostalgic Kitchen

Silverscreen Suppers

Recipes for Rebels

Grannie Pantries

A Book of Cookrye

Dinner is Served 1972

Grape Bavaroise

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1 ½ pkts lemon jelly tablets
1 tablespoon lemon juice
hot water
½ lb. white grapes
½ pint milk
6 level teaspoonfuls custard powder
4 level teaspoonfuls sugar
½ pint double cream
black and white grapes for decoration

  1. Place the ½ pkt lemon jelly tablet in a graduated measure, add lemon juice and make up to ½ pint with hot water. When jelly has dissolved leave in a cold place until the consistency of unbeaten egg white. Fold in the skinned and pipped grapes. Turn into a 2-pint ring jelly mould. Leave to set.
  2. Make a custard using milk, custard powder and sugar. Leave to cool, stirring occasionally to prevent a skin forming.
  3. Dissolve the 1 pkt jelly in ½ pint hot water. Leave to set to consistency of egg white.
  4. Whip cream to consistency of cold custard. Fold through custard. Whisk jelly and fold into cream mixture. Spook over set jelly in mould.
  5. Leave until set. Unmould on to a serving dish. Decorate with sugar-frosted grapes.

SUGGESTED MENU

15/Taramasalata SET1
46/Boeuf Bourguignonne, Duchesse Potatoes, Cole Slaw SET 2
65/Grape Bavaroise SET 4

Numbers refer to other Good Housekeeping card

Good Housekeeping Cookery Cards Hot and Cold Desserts. Set 4.


Plátanos al Horno (Baked Bananas)

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4 servings

You will need
4 large, ripe bananas
1 cup orange juice
4 tablespoons butter
½ cup brown sugar
2 teaspoons cinnamon
Optional: cream or whipped cream as a topping.

Peel and halve the bananas. Arrange them in a shallow buttered baking dish. Pour orange juice over the bananas. Dot with butter. Sprinkle with sugar and cinnamon. Bake at 350°F. for 30 minutes, basting occasionally with juice. Serve warm or cold. Fresh or whipped cream may be used as a topping.

© Shufunotomo Co., Ltd., Japan 1975

Tarte au Fromage Blanc (Cream Cheese Pie)

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ingredients:
For the crust:
1 stick + 1 Tablespoon butter
9 ounces whole wheat flour
1 cup vanilla-flavored sugar
⅛ teaspoon salt
1 egg
1 teaspoon cinnamon
1 teaspoon grated lemon peel
1 or 2 Tablespoons water

For the filling:
2 Tablespoons butter
2 Tablespoons flour
1 ½ cups milk
salt
3 Tablespoons sugar
2 beaten eggs
9 ounces cream cheese
1 handful raisins
cinnamon to taste

instructions:

The crust:
1. Melt the butter in the top of a double boiler.
2. Sift the flour into a large bowl. Make a “well” in the center.
3. Gradually stir in the butter and mix lightly.
4. Add the sugar, salt, the slightly beaten egg, cinnamon and water.
5. Knead the dough for a short time, then set aside in a cool place for 30 minutes.
6. Place this dough in a buttered mold, lining the sides. Prick the surface with a fork.

The filling:
1. Prepare a white sauce with the butter, flour, milk and salt.
2. Remove from the heat and add the sugar, eggs, cream cheese and raisins. Sprinkle with cinnamon and mix well.
3. Pour the mixture into the mold. Bake in a moderate oven for 30 to 40 minutes.
4. Serve warm or cold.

This pie, together with a fruit salad, makes an excellent meal.

© Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.

Кисель, Бапбка из твoрoга c oрехами и мë дом (Kiseli, bapka iz tvaraga su arekhami i miydom) (Kisel and Babka with Cottage Cheese)

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Kisel

4 servings

You will need
4 oz. canned pineapple
3 oz. canned pear
⅓ cup canned fruit juice
⅓ cup white wine
½ cup water
1 ½ oz. cornstarch
4 tablespoons sugar
juice of ⅓ lemon
2 tablespoons grenadine

Dice 2 pineapple rings and set aside. Combine the remainder of the pear and fruit juice and purée in a blender.

Add the wine, water, cornstarch, sugar and grenadine to the puréed mixture; pour into a pot, mix well and heat until thickened. Finally add the lemon juice and diced pineapple. Let cool, and then chill in the refrigerator. Serve in a glass dish.

Babka

4 servings

You will need
6 oz. cottage cheese
4 teaspoons flour
1 small egg
2 tablespoons milk
1 ⅔ tablespoons honey
1 tablespoon sugar
1 ½ tablespoons melted butter
1 ½ tablespoons chopped walnuts
little grated lemon rind
1 ½ tablespoons butter for plate

Fruit sauce:
3 oz. canned apricots
½ cup canned apricot syrup
2 teaspoons sugar
1 teaspoon cornstarch

Sieve the cottage cheese. Sift the flour; separate egg and beat the white until stiff.

Add the remaining ingredients and the egg yolk to above.

Add the egg white and grated lemon rind.

Grease 4 custard cups with butter. Pour the above mixture in and steam over low heat 25 minutes, leave the lid slightly ajar.

When cool, unmold. Pour the fruit sauce over.

Fruit sauce: combine the canned apricots and its juice. Pour into a pot, add sugar and cornstarch. Heat, stirring until thickened.

©Shufunotomo Co., Ltd., Japan 1971

Spooks ‘N Goblins Party

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BLACK CAT CUPCAKES

Carve a pumpkin, play spooky games, or come for an early support 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 each 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 (and 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.

Banana Jelly Flan

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Cooking time: 25 mins.
Preparation time: 25 mins.
Main cooking utensils: 7- to 8-in. pie pan, saucepan
Oven temperature: 425-450°F.
Oven position: center

For 4-6 people you need:
1 cup all-purpose flour
pinch salt
1/4 cup butter
grated rind of 1/2 orange
1-3 tablespoons water

Filling:
1/2 package orange or apricot flavored jello
1 cup boiling water
2 bananas
2 candied cherries

If taking a fruit, jam or other type of open pie, bake it in an ovenproof dish, or in a pan, and carry it in the pan to prevent any possibility of the pastry breaking. Cover the top with foil.

  1. Sift flour and salt, rub in butter, add the grated orange rind, and blend with the water to a firm dough.
  2. Roll out and line the pan. Decorate the edge with small semi-circles of pastry – see picture.
  3. Prick and bake blind (see Card 8) until crisp and brown. Allow to cool.
  4. Dissolve the jello in the boiling water and allow to cool. Slice the bananas lengthwise, arrange in the cold pie shell. Pour the cooled jello over the bananas and leave to set. When set, decorate with the halved candied cherries.

TO SERVE: Cold

TO VARY: Use raspberry or strawberry jello.

TO STORE: In the refrigerator.

Printed in Canada. © Copyright Paul Hamlyn Ltd 1967

Pumpkin-Orange Mélange

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2 small oranges, peeled and diced
16 ounces canned pumpkin
Artificial sweetener to equal 1/2 cup sugar
1 teaspoon brandy extract
1/2 teaspoon pumpkin spice
HARVEST WHIPPED TOPPING (below)

Reserve a few orange pieces for garnish. Divide fruit evenly into 4 sherbet glasses. Combine pumpkin, artificial sweetener, brandy extract, and pumpkin pie spice; mix well. Spoon one-fourth the mixture over each portion of diced oranges. Chill 2 hours. Just before serving, garnish each serving with one portion Harvest Whipped Topping and reserved diced orange, evenly divided. Makes 4 servings.

HARVEST WHIPPED TOPPING
1/3 cup nonfat dry milk
1/3 cup ice water
Artificial sweetener to equal 2 tablespoons sugar
2 teaspoons lemon juice
1/4 teaspoon black walnut extract

Combine all ingredients in a mixing bowl. Beat a high speed until mixture stands in peaks. Divide evenly. Makes 4 servings.

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Pieathalon 2020 – Clusterfuck Pie

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I’ve given all I can give to this year. Haven’t we all? Pandemic, record unemployment, racial injustice, unsurvivable storm surges, and now I have baked a pie that sucks as much this year does. And I’ve done it twice. This year is just a clusterfuck on every level.

When I got this recipe, I took Mrs.Leonard Krallman at her word that this was a “gude” one. Well, fuck her. It isn’t. Maybe in the 18th century, when smallpox and infrequent bathing was all the rage, a runny pie with soggy bread bits was a delicacy, but in 2020, it’s just another form of mockery. You want a good pie, but no, 2020 says “Fuck that. You don’t deserve pie.”

Gathering ingredients

First off the instructions are vague at best, and so the baker is left to make assumptions about the process. Basically, just bung it in a bowl, stir, pour between two pie crusts, set the oven to the temperature of your choosing, and pray for the best.

From the onset, between the vinegar and the water I thought the recipe called for way too much liquid. 6 cups of liquid between all of the ingredients and nothing that would really bind or cause the ingredients to gel. Maybe substitute dark corn syrup for the molasses? Maybe leave the fucking water in the well?

mmmmmm…. crumbs sinking

Fancy, eh?

Not fancy.

I tried leaving it overnight in the fridge to see if that helped solidify the center, but no go. It was still soupy and running all over the place when sliced. Most “crumb” pies call for the addition of some kind of fruit, generally apples. Maybe that would have helped a bit here. Maybe it would have made for sad runny apple pie. I did a little digging on the Googles and the closest relative I found find to this culinary abomination was an Amish Vanilla Crumb Pie.

Poor Bastard

Crazy Neighbor Dude

But undaunted by crushing disappointment, I fed it to my husband, Poor Bastard, and Crazy Neighbour Dude who some of you may remember from years past. Neither was pleased to have been honored with a slice of pie. Crazy Neighbor Dude’s official review was “It has this beyond weird taste of that Mexican pumpkin candy. Oddly there’s an after taste but it doesn’t linger in the mouth that long(thank god!).” The Poor Bastard is sleeping in another room until he decides to forgive me.

And with this ends another culinary adventure courtesy of Dinner Is Served 1972‘s annual Pieathalon. Here’s hoping 2021 is better for all of us, all the way around.

Also, as of the time of this writing, they still have not arrested the cops who killed Breonna Taylor. Why the fuck not? Say her name. Over and over and over until they finally hear us.


The cookbook was compiled by a Louise Henderson, with illustrations by J. Paul Hisey. It looks like the pair compiled 4 different books/pamphlets in the late 1960s and early 1970s.

Marshmallow Fruit Loaf

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Copyright 1941, Pet Milk Company, St. Louis, Mo. Form No. 3750, Mary Lee Taylor’s Meals that please for 2 or 4 or 6