Category Archives: Cookies/Cakes/Pies/Desserts

Chewy Noels

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2 tablespoons butter or margarine
1 cup packed brown sugar
1 cup chopped nuts
1/3 cup all-purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
2 beaten eggs
1 teaspoon vanilla
Powdered sugar

in 9x9x2-inch baking pan melt butter or margarine. Stir together brown sugar, nuts, flour, soda, and salt; stir in eggs and vanilla. Carefully pour over butter in pan; do not stir. Bake in 350° oven for 20 to 25 minutes. Sift powdered sugar over top. Place waxed paper under wire rack; immediately invert pan onto rack. Cool. Dust again with powdered sugar. Cut into bars. Write “Noel” on each bar using green decorator icing, if desired. Makes 2 dozen bars.

DOUBLE CHOCOLATE BROWNIE BARS

1/2 of a 14-ounce can (2/3 cup) sweetened condensed milk
1 6-ounce package (1 cup) semisweet chocolate pieces
1/4 teaspoon salt
1 teaspoon vanilla
1 roll refrigerated chocolate chip cookie dough

In small saucepan over low heat stir together sweetened condensed milk, chocolate pieces, and salt till smooth. Remove from heat; add vanilla. Pat two-thirds of the cookie dough over the bottom of an ungreased 9x9x2-inch baking pan. Spread chocolate mixture over dough. Dot with remaining cookie dough. Bake in 350° oven for 30 to 35 minutes. Makes 2 1/2 dozen bars.

©Meredith Corporation, MCMLXXIX. All Rights Reserved. Printed in U.S.A.

Pineapple Mint Freeze

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1 20-ounce can crushed pineapple (juice pack)
1 envelope unflavored gelatin
1/2 cup mint-flavored apple jelly
Dash salt
1 cup whipping cream
Lettuce

Drain pineapple, reserving juice. In saucepan soften gelatin in reserved juice. Add jelly and salt; heat and stir till gelatin is dissolved and jelly melted. If needed, beat to blend jelly. Stir in pineapple. Chill till mixture is partially set.

Whip cream just to soft peaks; fold into partially thickened gelatin mixture. Tint with few drops green food coloring, if desired. Spoon into 8x4x2-inch loaf dish. Cover and freeze till firm. Let stand at room temperature 15 minutes before serving. Unmold; slice and place on lettuce-lined salad plates. Garnish with fresh mint, if desired. Makes 8 servings.

FROZEN STRAWBERRY-BANANA SALADS

1 21-ounce can strawberry pie filling
1 pint vanilla ice cream, softened
1 tablespoon lemon juice
3 medium bananas, chopped
1/4 cup coarsely chopped toasted almonds
Lettuce

Stir together pie filling, softened ice cream, and lemon juice. Stir in bananas and nuts. Turn mixture into 8 individual molds. Cover and freeze until firm. to serve, let stand at room temperature 10 minutes. Unmold onto lettuce-lined plates. Makes 8 servings.

© Meredith Corporation, MCMLXXX. All Rights Reserved. Printed in U.S.A.

Rich Apple Fool

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Cooking time: see points 1,2,4,5 in recipe
Preparation time: 10 mins.
Main cooking utensil: either covered casserole OR double saucepan.
Oven temperature: moderate, 350-375° – Gas Mark 4
Oven position: centre

For 4-6 people you need:
2 lb. cooking apples
4-6 oz. castor sugar
juice of 1 orange or water
1/2 pint cream
green colouring*
To serve:
4 savoy finger biscuits

* to add colouring to ingredients, dip a skewer in the bottle, remove and allow the drops to fall from this into the mixture.

1. Cooking apples in the oven: Peel the apples, slice, put into the dish with sugar and orange juice or water.

2. Cover tightly, and cook for 30 minutes until very soft and fluffy.

3. Remove from oven, beat hard while hot or sieve if wished.

4. Cooking apples in a double saucepan. Prepare the apples as point 1, and put into the top of a double saucepan over a pan of boiling water.

5. Cook for approximately 15-20 minutes. Stir during cooking since the bottom layer cooks more quickly than the top, continue as point 3.

6. Allow apple mixture to cool. 

7. Whip cream until just stiff – do not over beat – then fold into the apple purée, tint half pale green with a few drops of colouring, see opposite.

8. Fill glasses with alternate layers of plan and green purée.

TO SERVE: Top with halved savoy finger biscuits.

TO VARY: Cook other fruit – gooseberries, etc. – in this way.

© Copyright Hamlyn Group Ltd 1973

Pieathalon 2018 – Meet Crazy Neighbor Dude

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As y’all might recall, once a year I participate in Dinner is Served 1972‘s pieathalon with a bunch of other vintage obsessed food bloggers. We swap recipes and bake what we’re assigned. Because I’m a Class A bitch, I always submit something horrible for someone else to make. That’s how I roll. This year I offered up “Cool Mint Cookie Pie” which I’m pretty sure tastes like tinted green sadness. In return I received Dutch Peaches and Cream Pie.

According to the Googles, there’s nothing Dutch about a Dutch pie. And honestly, there’s nothing about this pie that made me want to eat it. That’s where Crazy Neighbor Dude comes in.

I’m super lucky, given that I’m a Class A bitch, to have good neighbors on both sides of my home. On one side the kids babysit my dogs when I’m out of town, and on the other side Crazy Neighbor Dude is my safety net. He’s scared off whackjobs from my yard, taken me to the ER, and has actually babysat me. In exchange, I bake for him. He gets cookies, cupcakes and I even got him his own pie plate that he drops off to have refilled with homemade pecan pie. The poor bastard I’m married to doesn’t get the same kind of homebaked love. (Class A bitch, remember?)

So, this recipe is pretty simple. Even easier when you half-ass it like I did. The pie crust came from the Pillsbury Doughboy and the peaches came pre-sliced in a can.

Pre-sliced peaches FTW

Throw on some sugar, flour and cinnamon

Slather it up with sour cream and a little more cinnamon sugar

Baked up and oozing.

And then delivered it to Crazy Neighbor Dude! Btw… I have him so well trained that all I have to do is text him the word “Driveway” and he comes running.

Meet Crazy Neighbor Dude. Yes, that’s a cannon in his yard.

Crazy Neighbor Dude’s official review:

Just had a slice of pie, still slightly warm and I gotta say! It tasted classic. Warm peach is always delicious. The top layer was quite tricky on the eyes. Lol. It looks like it’d be crusty but when I cut into it it was very soft. Lol. The texture is quite amazing. It has a perfect amount of crunch to it.

So… there you have it. Crazy Neighbor Dude approved.

5th Annual Pieathalon Pieathletes

Yinzerella
Dinner Is Served 1972
Kate’s Pie

Kelli
Kelli’s Kitchen
Chocolate Mousse Pie
Dr. Bobb
Dr. Bobb’s Kitschen
Ritz Cracker Mock Apple Pie
Kelly
Velveteen Lounge Kitsch-en
Marguerite Patten’s Cheese Pie
Jenny
Silver Screen Suppers – The Wonderful World of Film Star Eating and Drinking
Sweet Onion Pie
Kari
The Nostalgic Cook
Tansey
Poppy Crocker
Granny Pantries
Strawberry Ginger Pie
The Battenburg Belle
Battenburg Belle
Frosty Vanilla Pie
Sally
Mycustardpie.com
Mock Pecan Pie
Taryn
RetroFoodForModerntimes
Vincent Price Pineapple Meringue
Camilla
Culinary Adventures With Camilla
Peaches and Cream Tart
Peter Fuller, Curator of Vincent Price Legacy UK
The Sound of Vincent Price & Vincent Price Legacy UK
Puddin n’ Pie
Renee Quintana
Tortillas and Honey
French Raspberry Pie
Unofficial Mad Men CookBook
Aloha Meringue Pie
Retro Mimi
Once Upon a Salad
The Millionaire
Sue
Vintage Cookbookery
Yul Brenner’s Walnut Pie
Wendy
A Day in the Life on the Farm
Tyler Pie
Clara Silverstein
Heritagerecipebox.com
Olde English Egg Nog Pie
S.S.
A Book Of Cookrye
Cool Mint Cookie Pie
Debra
Eliot’s Eats
Apricot Meringue Pie
Judy Gelman and Vicki Levy Krupp
BookClub CookBook
Weight Watchers “Almost a Pie”
Greg Swenson
Recipes4Rebels
Seafoam Cantaloupe Pie
Kaci
Homicidal Homemaker
Lemon Beer Sponge Pie

Frozen Fruit Salad

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1 can (8 1/4 oz) pineapple tidbits
3 tablespoons lemon juice
1 envelope unflavored gelatine
1 pkg (3 oz) cream cheese, softened
1/3 cup mayonnaise
1 cup miniature marshmallows
1 cup sliced banana
1 can (11 oz) mandarin-orange sections, drained
1/2 cup drained maraschino cherries, halved
1/3 cup coarsely chopped walnuts
1 cup heavy cream, whipped
1 large bunch watercress

1. Drain pineapple, reserving liquid.

2. Pour lemon juice into measuring cup and add enough reserved pineapple liquid to make 1/2 cup. Pour into small saucepan.

3. Sprinkle gelatine over liquid in pan. Let stand 5 minutes, to soften.

4. Heat over low heat, stirring constantly, until gelatine is dissolved. Remove from heat.

5. In large bowl, with wooden spoon, beat cream cheese and mayonnaise until smooth. Add drained pineapple, marshmallows, banana, orange sections, cherries, walnuts and gelatine mixture; mix well.

6. Refrigerate – about 20 minutes, until mixture mounds slightly when dropped from spoon.

7. Gently fold in whipped cream until well combined.

8. Turn into 9-by-5-by-3-inch loaf pan lined with waxed paper. Freeze at least 4 hours, until firm.

9. To serve: Turn out of pan. Cut into slices. Place on bed of watercress. Let stand 10 minutes before serving.

Makes 12 to 16 servings.

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

Dadar Gulung (Sweet Omelet)

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4 serving

You will need

3 1/2 oz. desiccated coconut
2/3 cup water
1/2 cup sugar
salt
3 1/2 oz. flour
1 1/2 cups milk
1 egg
food coloring (red or green powder)
2 teaspoons oil or butter

Make the filling: Mix the coconut, appx. 2/3 cup water and 1/2 cup sugar in a pan. You can also add a little salt, if desired. Cook until water is reduced.

Put the flour, milk, egg and food coloring in a bowl, mix well. Salt to taste (about 1/4 teaspoons). Brush pan with oil and heat. Add enough egg mixture for a thin crêpe. Repeat.

Place the filling into the crêpe, then roll up as shown in the photograph.

©Shufunotomo Co., Ltd., Tokyo 1973

Puding Lechie (Lychee Pudding)

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10 servings

You will need
(A)
2 agar-agars
1 cup sugar
2 1/2 cups water from canned lychee
little food coloring (red)
3 cups water
lychee
vanilla extract

Prepare the (B) ingredients
(B)
4 1/2 cups water
1 1/2 agar-agars
4 egg yolks
15 tablespoons sweet milk
1 1/4 cups sugar
vanilla extract

Mix the aga-agar [sic], sugar, water of lychee and 3 cups water very well. Bring to a boil. Add food coloring and lychee. Moisten a cake mold, then pour the mixture into it. Let it cool.

Mix the water, sugar and agar-agar well, and add the egg yolks. Bring to a boil. Add the milk a little at a time. Pour (B) into a mold and cool.

Usually this pudding is eaten with ice and orange or strawberry syrup.

Shufunotomo Co., Ltd., Tokyo, 1973

Wedding Cake

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1 1/2 cups granulated sugar
3/4 cup shortening (12 tablespoons)
1 1/2 teaspoons vanilla
2 cups all-purpose flour
1 tablespoon baking powder
1 cup milk
5 stiff-beaten egg whites
Wedding Cake Frosting (see Recipe Card 19-H)
Flaked coconut
Food coloring

For bottom and middle layers: Cream first 3 ingredients. Stir together the flour, baking powder, and 1 teaspoon salt. Add to creamed mixture alternately with milk; beat after each addition. Fold in egg whites. Bake in greased and floured 13x9x2-inch baking pan in 350° oven about 30 minutes. Cool 10 minutes in pan; remove. Cool. Prepare recipe two more times; bake and cool as above.

For top layer: Halve above recipe, except use 3 egg whites. Spread in greased and floured 9x5x3-inch loaf pan. Bake and cool as above. Cover all cakes; let stand overnight to firm.

Prepare two recipes Wedding Cake Frosting. Thin 4 cups frosting with 2 tablespoons water; thinly frost all layers to set crumbs.

Place two 13×9-inch cakes with long sides together on serving tray; frost seam. Mark position for middle layer atop center of bottom layer. Sprinkle marked area with coconut; top with remaining 13×9-inch cake. Likewise, mark position for top layer; sprinkle with coconut. Top with 9×5-inch cake. Dry 1 hour.

Tint 1/2 cup of the remaining frosting with food coloring; cover. Set aside 3 1/2 cups white frosting; cover. With remaining frosting, repeat frosting cake; smooth with wet knife. Using reserved white frosting and No. 30 decorator tube, pipe rosettes around base of each layer. With same tube, pipe shells atop edge of each layer. Using tinted frosting and No. 5 tube, place dot between alternate shells. Let dry. Before serving, top with fresh flower arrangement. Serves 45.

(From Card 19-H) Wedding Cake Frosting

In large mixer bowl blend 1 cup shortening, 1 1/2 teaspoons cream of tartar, 1 1/2 teaspoons vanilla, and dash salt. Beat in 3 pounds sifted powdered sugar alternately with 3/4 cup water. Beat till frosting is smooth. Blend in additional water, 1 teaspoon at a time, if necessary to thin the frosting to spreading consistency.

© Meredith Corporation, MCMLXXIX. All Rights Reserved. Printed in U.S.A.

Gelato di Cioccolata, Sorbetto di Fragole, Cassata

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Gelato di Cioccolata (Chocolate Ice Cream)
Preparation time: 20-40 minutes
Freezing time: 3-4 hours
To serve: 4-5

You will need:
3 egg yolks
2 oz. castor sugar
1/2 pint milk
4 oz. plain dessert chocolate
3 tablespoons water
6 tablespoons thick cream

Set refrigerator to coldest setting. Beat the egg yolks and sugar together thoroughly, and stirring continuously with a wooden spoon, gradually pour on the almost boiling milk. Strain into the rinsed saucepan and cook over low heat stirring all the time until the mixture is thick enough to coat the back of the spoon. Leave until cold. Meanwhile in a small basin stood over hot water, dissolve the broken-up chocolate in the water. Whip the cream until slightly thickened. First fold the chocolate then the cream into the cold custard; pour into an ice tray and freeze until firm but not stiff.
Return refrigerator to normal setting.

Sorbetto di Fragole (Strawberry Sorbet)
Preparation time: 15 minutes
Freezing time: 2 hours
To serve: 4

You will need:
5 oz. granulated sugar
6 tablespoons water
1 lb. ripe strawberries
1 tablespoon lemon juice
1 tablespoon orange juice

Set refrigerator to coldest setting. Heat sugar and water together gently until sugar dissolves; boil for 1 minute. Set aside to cool. Sieve strawberries (or purée in electric blender) and stir in lemon and orange juice and cold syrup; mix well. Pour into ice tray and freeze, removing to stir once or twice. When solidly frozen turn refrigerator back to normal and leave ice to ‘ripen’. One hour before serving remove ice tray to middle of refrigerator.

Cassata (Ice Cream Cake)
Set refrigerator to coldest setting and chill a 1 1/2-pint (U.S. 3 3/4 cup) size mould. Line this wich chocolate ice, return to ice compartment and freeze until firm. Next line with half recipe strawberry sorbet and again freeze until firm. Fill centre of mould with mixture of sweetened thick whisked cream and assorted glacé fruits and nuts. Cover and freeze until firm.

© Shfunotomo Co., Ltd., Japan 1968 English text © The Hamlyn Publishing Group Ltd., 1968

Banana Sea Foam

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1 pkg. (3 oz.) lime flavored gelatin
1 cup boiling water
1 pkg. instant vanilla pudding
1 cup milk
3 fully-ripe bananas
1 Tbsp. lemon juice
1 cup heavy cream, whipped
Sweetened strawberries, fresh or thawed frozen

Dissolve the gelatin in the 1 cup water. Chill gelatin, stirring occasionally, until slightly thickened. Prepare pudding with the 1 cup milk. Combine gelatin and pudding. Mash bananas with a fork or rotary beater; blend in lemon juice. Combine bananas and whipped cream; fold into pudding mixture. Turn into a 1 1/2-quart mold. Chill until firm. Unmold on serving plate. Serve garnished with strawberries. Makes 8 servings.

PARTY FAVORITE

6 canned apricot halves
1 pkg. (3 oz.) cherry flavored gelatin
Water
2 egg whites
1/4 cup sugar

Drain and place apricot halves, cut side up, in 6 sherbet glasses. Dissolve gelatin in water according to package directions. Whip egg whites until foamy; slowly beat in sugar and continue to beat until mixture forms soft peaks. Fold egg whites into warm gelatin. Pour gelatin mixture over apricots; chill until firm. Makes 6 servings.

Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York ©Copyright 1958 Tested Recipe Institute, Inc., New York