Category Archives: Cookies/Cakes/Pies/Desserts

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

Fruited Wine Mold

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3 envelopes unflavored gelatin
1/3 cup sugar
2 cups water
2 tablespoons lemon juice
1 bottle (3 1/4 cups or 750 ml.) rosé wine
1 cup halved green grapes
1 cup halved strawberries
1 large orange, pared, sectioned and cut into small pieces
Orange Sour Cream Dressing (recipe follows)

1. Combine gelatin and sugar in a small saucepan; str in 2 cup of the water. Heat and stir over low heat until gelatin is dissolved. Remove from heat; stir in remaining water and lemon juice. Pour inot a large bowl; add wine. Chill until partially set, about 1 hour.

2. Fold in grapes, strawberries and orange. pour into a 7-cup mold. Chill about 4 hours or until firm.

3. Dip mold quickly into warm water; invert onto serving platter; shake gently to unmold. Serve with Orange Sour Cream Dressing.

ORANGE SOUR CREAM DRESSING
Combine 1 teaspoon grated orange rind, 2 tablespoons orange juice, 1 cup dairy sour cream, 2 tablespoons honey and 1/2 teaspoon ground ginger in a small bowl. Chill well.

Makes 8 servings at 81¢

Family Circle

Black Walnut-Flavored Cake

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8 slices enriched white bread, finely crumbed
1 1/2 cups nonfat dry milk
Artificial sweetener to equal 1 1/2 cups sugar
8 medium eggs
1 tablespoon black walnut extract
2 teaspoons vanilla extract
Strawberry Fluff Frosting (See Card #2)

Combine bread crumbs, milk, and sweetener in a bowl; mix well. In mixing bowl, beat eggs with rotary beater for 5 minutes. Add extracts, and beat 5 minutes longer. Stir egg mixture into crumb mixture; mix well. Pour into 2 (8-inch) round cake pans lined with waxed paper. Bake at 350°F (moderate oven) for 30 minutes. Remove cakes from pans, peel away waxed paper. Cool on rack. Frost with Strawberry Fluff Frosting. Divide evenly. Makes 8 servings (Weight Watchers® Members: Supplement as required.)

Strawberry Fluff Frosting

1 envelope unflavored gelatin
1 1/2 cups cold water, divided
2/3 cup nonfat dry milk
Artificial sweetener to equal 3 tablespoons sugar
1 teaspoon vanilla extract
1 teaspoon strawberry extract
1/4 teaspoon imitation butter flavoring
3 to 4 drops red food coloring

Sprinkle gelatin over 3/4 cup cold water to soften. Cook over very low heat, stirring constantly, until gelatin dissolves. Transfer to bowl. Add remaining ingredients except food coloring; blend well. Chill until mixture mounds when dropped from spoon. Add food coloring. Beat at high speed of electric mixer for 3 minutes, or until consistency of whipped cream. Frosts and fills 2 (8-inch) round layers. (Use for Black Walnut Flavored Cake; Card #4)

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

Lime Ribbon Delight

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1 package of our white cake mix
1 cup boiling water
1 package (3 ounces) lime-flavored gelatin
1/2 cup fruit juice or water
1/2 cup drained crushed pineapple
1/4 cup chopped nuts
Few drops lemon juice
1 cup chilled whipping cream
1/4 cup confectioners’ sugar

Bake cake mix in 9-inch layer pan as directed on package. Cool. Pour boiling water over gelatin in bowl, stirring until gelatin is dissolved. Stir in fruit juice; chill until slightly thickened but not set. Stir in pineapple, nuts and lemon juice.

Place 2 strips of aluminum foil, 2 to 3 inches wide, in each of the layer pans, extending foil over edges of pans. Place a cooled cake layer in each pan, one layer right side up and one layer upside down. Spoon gelatin mixture evenly on the layers; chill until gelatin is firm.

In chilled bowl, beat cream and sugar until stiff. With extending foil strips, left cake out of pans; stack layers gelatin side up. Frost side of cake with whipped cream. Because of the gelatin and whipped cream, refrigerate any leftover cake.

For a St. Patrick’s Day touch, miniature while clay pipes decorate the pictured cake.

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

Let’s Make a Pie!

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Hey kids! It’s time for the 2017 Pieathlon!

Every year at this time our friend Yinzerella over at Dinner Is Served 1972 lays down a vintage pie challenge. A group of retro food bloggers all submit pie recipes, and like a good gameshow hostess, Yinzerella spins a wheel and doles out assignments. This year, I got what’s behind Door #3! Monty Hall’s Angel Pie.

Of course, because I’m a generally unpleasant person with a vengeful streak I submitted a “Calorie-Wise Dessert” of Fluffy Lime Pies. I pity the blogger who got stuck with that.

Monty’s Angel Pie is a pretty basic recipe for a chocolate cream pie in a meringue shell. Nothing I couldn’t whip up half drunk on a Saturday night, which is exactly what I did.


With my bourbon at the ready I got baking.

The instructions were pretty basic. In fact, a little too basic in that they forgot to tell you what to do with the pecan pieces for the crust. Not that it’s hard to figure that out, but they were completely omitted from the process. So I just tossed ’em in and hoped for the best. (This is how my husband approaches our marriage.)

The crust took a little longer to cook than the recipe indicated, and perhaps I whipped up the meringue a bit longer than I should have because there was a significant volume of it, enough to fill the pie dish and a small soufflé dish.

The filling was quick and easy, but I think I fucked up a step because I read the directions of “Whip Cream” as that I was to add the whipped cream to the chocolate. Like I said, bourbon is my sous chef. ZONK!

While the filling firmed up nicely, it wasn’t as fluffy and light as it would have been if I had whipped the cream. Life is full of shoulda, woulda, couldas induced by bourbon. We move on.

Pie complete, I fed it to my unsuspecting neighbor who is a ready and willing experimentation subject. There were no complaints. He wouldn’t dare. I know where he lives.

Recipe from Cookbook of the Stars, Motion Picture Mothers, Inc., 1970

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To see the posts of other entries in the Pieathlon visit their websites:

Cheese Meringue Pie at Food and Wine Hedonist

Waffle Pie at Bittersweet Susie

Chicken Sausage Pies at Dinner is Served 1972

Apple Cheese Pie at A Book of Cookrye

Lemon Raisin Pie at Dr. Bobb’s Kitschen

Nutty Caramel Pies at Grannie Pantries

Vintage Apple Pie at Recipes 4 Rebels

Rum Pie at Silverscreen Suppers

Torta di Pisatchhio at Battenburgbelle

Fluffy Lime Pie at Retro Food for Modern Times

Fluffy Lime Pies

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1 can (13 ounces) evaporated skim milk, chilled
1 cup boiling water
2 envelopes low-calorie lime-flavored gelatin
6 ice cubes
3/4 cup sugar
1 teaspoon grated lemon peel
1 teaspoon lemon juice
6 graham crackers, crushed
2 tablespoons sugar

Beat milk in chilled large mixer bowl on high speed until soft peaks form, about 5 minutes; reserve. Pour boiling water on gelatin in bowl; stir until gelatin is dissolved. Add ice cubes, stirring until cubes are melted and gelatin begins to thicken.

Beat gelatin into milk. Beat in 3/4 cup sugar, 1 tablespoon at a time. Beat in lemon peel and lemon juice; continue beating until stiff peaks form. Mound filling in 2 ungreased 9-inch pie plates.

Mix cracker crumbs and 2 tablespoons sugar; sprinkle over pies. Refrigerate at least 3 hours but no longer than 8 hours.
12 SERVINGS, less than 100 calories per serving.

© 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Refrigerator Cheese-Cake

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1 level tablespoonful gelatine
3 oz. caster sugar
pinch of salt
1 egg yolk
1/4 pint milk
grated rind of 1/4 lemon
1 tablespoonful lemon juice
10 oz. plain cottage cheese, sieved
1 egg white
1/4 pint (4 tablespoonfuls) double cream
small pineapple rings and glacé cherries for decoration

CRUMB TOPPING:
2 oz. digestive biscuits
2 level teaspoonfuls caster sugar
1 oz. butter, melted.

1. In a pan blend together gelatine, 2 /14 oz. sugar and the salt. Beat together egg yolk and milk; gradually stir into pan. Bring just to the boil, stirring. Off heat add rind and lemon juice. Cool until beginning to set. Stir in cheese.

2. Whip egg white, add 1/2 oz. sugar and whisk again. Fold quickly into cheese mixture followed by whipped cream.

3. Turn mixture into a 6-in. spring-release cake tin fitted with fluted tubular base, or use a 6-in. ring tin lined round the sides only with greaseproof paper.

4. Crush digestive biscuits and stir in sugar and butter. Use to cover cheese-cake mixture. Press lightly. Chill until firm.

5. Turn out carefully. Decorate with halved rings of pineapple and glacé cherries.

SUGGESTED MENU
6/ Cream of Spinach Soup SET 1
37/Swedish Chicken Salad, Tomato and Watercress Salad, SET 2
Crusty French Bread
79/Refrigerator Cheese-cake SET 4
Numbers refer to other Good Housekeeping cards

Printed in Gt. Britain by Ritchie/Dickson Ltd.

Creme Marrons

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2 egg whites
1/2 pint double cream
4 level tablespoonfuls sweetened chestnut purée
1 tablespoonful coffee liqueur
marrons glacés
ratafias

1. Whisk egg whites until stiff
2. Whisk cream until it holds its shape.
3 Mix together the chestnut purée, liqueur and 1 oz. chopped marrons glacés. Fold into cream (reserving a little for decoration) with egg whites. Pile into glasses. Decorate with stars of piped cream, topped with ratafias. Arrange 1/2 a marron in the center of each.

SUGGESTED MENU
17/Ham and Pineapple Cocktail Set 1
39/Osso Buco, Rissoto Rice, Chicory Salad Set 2
61/Créme Marrons Set 4
Numbers refer to other Good Housekeeping Cards

Printed in Gt. Britain by Ritchie/Dickson Ltd.

Pink Squirrel (Orange-Banana Bread)

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ORANGE BANANA BREAD

1 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/3 cup butter
2/3 cup sugar
3/4 teaspoon grated lemon rind
1 teaspoon grated orange rind
2 beaten eggs
1 cup mashed ripe banana
3 tablespoons Grand Marnier
1/2 cup chopped walnuts

Preheat oven to 350 F. Sift together flower and baking powder, set aside. Cream butter, gradually add sugar, grated lemon and orange rinds, and blend until smooth. Beat in eggs, mashed banana, and Grand Marnier. Add flour-baking powder mixture a little at a time, stirring thoroughly.

Yield: 1 loaf.

ORANGE-BRANDY FRUIT CUPS

Macerated fruit cocktails go well with banana bread and coffee; serve them instead of an after-dinner drink if you like, or as a dessert to be followed by Pink Squirrels.

Select fresh fruit in season, peel, remove seeds or cores, and chop into bite-size pieces. Place in large bowl and fill with orange juice to cover fruit. Add 1/2 cup brandy. Marinate, covered, 24 hours. To serve, drain fruit and place in sherbet glasses or punch cups.

Copyright © 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

Box Lunch To Go

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box_lunch_to_go

HAM IN A BUN

1 package (3 ounces) cream cheese, softened
2 teaspoon brown sugar
1/4 teaspoon grated orange peel
2 teaspoons orange juice
6 hard rye or French rolls
1 pound sliced boiled ham
1 package (8 ounces) sliced Swiss Cheese

Blend cream cheese, sugar, orange peel and juice. Cut rolls horizontally in half; spread cut sides with cream cheese mixture. Layer ham and cheese slices on cream cheese mixture. Top with remaining halves of rolls. Wrap each sandwich in plastic wrap or bags. 6 sandwiches.

CEREAL NOUGAT BARS

3 tablespoons butter
32 large or 3 cups miniature marshmallows
4 cups Cheerios, Wheaties, or Kix cereal
1/2 cup coarsely chopped nuts
1/2 cup shredded coconut
4 squares (4 ounces) sweet or semisweet chocolate melted

Butter baking pan, 8x8x2 or 9x9x2 inches. Melt butter and marshmallows over low heat, stirring constantly. Remove from heat. Fold in cereal, nuts and coconut.

Pat mixture evenly in pan with buttered back of spoon. Pour chocolate on top; spread in thin layer. Chill about 1 hour or until set. Cut into bars, 2×1 inch. 32 cookies.

© Copyright 1972 by General Mills, Inc. All rights reserved. Printed in U.S.A.