DessertsFranfoods
Desserts
Amarettia
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8
OZ. ALMOND PASTE
DASH SALT
1 CUP CONFECTIONERS' SUGAR
1/2 TSP. VANILLA
3 EGG WHITES, APPROX
GRANULATED SUGAR
CHOP
ALMOND PASTE; ADD SUGAR AND WORK WITH FINGERS UNTIL BLENDED.
ADD EGG WHITES, ONE AT A TIME, BLENDING WELL AFTER EACH ADDITION AND
ADDING ONLY ENOUGH TO MAKE A SOFT DOUGH THAT WILL HOLD ITS SHAPE WHEN DROPPED
FROM A SPOON. ADD SALT AND VANILLA. DROP
BY SMALL TEASPOONS FULL ABOUT 2 INCHES APART ON GREASED SHINY SIDE FOIL OR ON
UNGREASED BAKER'S PARCHMENT. SPRINKLE
WITH GRANULATED SUGAR. BAKE ABOUT
20 MINUTES IN PREHEATED 300 DEGREE OVEN. COOL
ON RACK.
Better
than SEX Chocolate
1
BOX DUNCAN HINES BETTER-FLAVOR CAKE MIX
1 CUP SOUR CREAM
1
PKG. FRENCH VANILLA INSTANT PUDDING MIX
1/2 CUP VEGETABLE OIL
1/2 CUP MILK
1 STICK BUTTER, SOFTENED
4 EGGS
1
6 OZ. PKG. CHOCOLATE CHIPS
2 OZ. GERMAN SWEET CHOCOLATE, COARSELY GRATED
1 CUP CHOPPED PECANS
PLACE
FIRST SEVEN INGREDIENTS IN LARGE MIXING BOWL.
BEAT FOR 2 MINUTES AT MEDIUM SPEED, SCRAPING DOWN SIDES OF BOWL.
STIR IN CHOCOLATE CHIPS, GRATED SWEET CHOCOLATE AND NUTS.
BAKE IN GREASED AND FLOURED 10-INCH TUBE OR BUNDT PAN AT 350 DEGREES FOR
1 HOUR OR UNTIL DONE. COOL IN PAN ON RACK FOR 25 MINUTES. TURN OUR OF PAN AND
COOL COMPLETELY.
FROSTING:
1 8 0Z. PKG. CREAM CHEESE
1 CUP COARSELY CHOPPED NUTS
1 1 LB. BOX 10-X SUGAR
1 3-1/2 OZ. CAN SWEETENED
1 TSP. VANILLA
FLAKED COCONUT
BEAT
CREAM CHEESE UNTIL LIGHT AND FLUFFY; SLOWLY BEAT IN 10-X SUGAR AND VANILLA. STIR
IN NUTS AND COCONUT. FROST CAKE.
Penna
Dutch Funny CAKE
PREPARE
ONE 9" PASTRY SHELL WITH HIGH FLUTED EDGES (DO NOT PRICK CRUST).
BAKE IN 400 DEGREE OVEN FOR 12-13 MINUTES; COOL.
REDUCE OVEN TEMPERATURE TO 350 DEGREES.
IN
MEDIUM SAUCEPAN, COMBINE 4 TBSP. BUTTER OR MARGARINE, 1/2 CUP BROWN SUGAR, AND 2
TBSP LIGHT CORN SYRUP. COOK OVER
LOW HEAT, STIRRING CONSTANTLY, TILL MIXTURE COMES TO BOILING.
ADD 2 TBSP. WATER AND BRING TO BOIL AGAIN; BOIL, UNCOVERED, OVER LOW HEAT
2 MINUTES MORE. REMOVE FROM HEAT;
STIR IN 1/2 TSP. VANILLA. COOL.
PREPARE
1 9-1/4 OZ. PACKAGE 1 LAYER-SIZE WHITE CAKE MIX ACCORDING TO PACKAGE DIRECTIONS
(OR MAKE A ONE-LAYER WHITE CAKE AS PER ANY RECIPE); TURN INTO BAKED PASTRY
SHELL. POUR COOLED BUTTERSCOTCH SAUCE OVER BATTER. BAKE IN 350 DEGREE OVEN FOR
55-60 MINUTES. SERVE WARM WITH ICE CREAM.
BLUEBERRY
LEMON CAKE
1
9 OR 10 OZ. PACKAGE FROZEN UNSWEETENED BLUEBERRIES, THAWED
1
PACKAGE 2-LAYER-SIZE LEMON-FLAVORED CAKE MIX
1 8-OZ. CARTON LEMON YOGURT
4 EGGS
RINSE
BLUEBERRIES AND DRAIN WELL; SET ASIDE. IN
LARGE MIXER BOWL, COMBINE CAKE MIX, YOGURT, AND EGGS.
BLEND AT LOW SPEED UNTIL MOISTENED.
BEAT 2 MINUTES AT MEDIUM SPEED. FOLD
IN BERRIES. TURN INTO GREASED AND
FLOURED 10-INCH TUBE PAN. BAKE IN
350 DEGREE OVEN FOR 40-50 MINUTES OR TILL CAKE TESTS DONE.
COOL IN PAN 15 MINUTES; REMOVE FROM PAN.
SERVE WITH BLUEBERRY SAUCE: THAW
AND DRAIN ONE 9- OR 10-OUNCE PACKAGE FROZEN UNSWEETENED BLUEBERRIES.
COMBINE 1 CUP SUGAR AND 3 TBSP. CORNSTARCH; GRADUALLY STIR IN 1 CUP BOILING
WATER. COOK AND STIR TILL
THICKENED; COOK 2 MINUTES MORE. REMOVE
FROM HEAT; STIR IN BLUEBERRIES AND 3 TBSP. LEMON JUICE.
CHOCOLATE
PEANUT BUTTER BAR
1/2
CUP SHORTENING
3/4 TSP. SODA
1/2
CUP PEANUT BUTTER
1/2 TSP. BAKING POWDER
1/2 CUP GRANULATED SUGAR
1/4 TSP. SALT
1/2 CUP BROWN SUGAR, PACKED
2 6-OZ. PKGS. SEMI-SWEET
1 EGG
CHOCOLATE MORSELS
2 TBSP. WATER
1/2 CUP CHOPPED SALTED PEANUTS
1-1/2 CUPS FLOUR
HEAT
OVEN TO 375 DEGREES. GREASE OBLONG
PAN, 13X9X2 INCHES. MIX SHORTENING,
PEANUT BUTTER, SUGARS AND EGG THOROUGHLY. STIR
IN WATER, FLOUR, SODA, BAKING POWDER, SALT AND 1 PACKAGE CHOCOLATE MORSELS.
SPREAD IN PAN. BAKE ABOUT 20 MINUTES. REMOVE FROM OVEN; IMMEDIATELY
SPRINKLE REMAINING PACKAGE CHOCOLATE MORSELS EVENLY OVER BAKED LAYER.
PLACE BAKING SHEET OVER PAN SO CONTAINED HEAT WILL SOFTEN CHOCOLATE
MORSELS. SPREAD SOFTENED CHOCOLATE
EVENLY; SPRINKLE WITH PEANUTS. CUT
INTO BARS, ABOUT 3X1 INCH.
MAKES
32 BARS.
COCONUT
OATMEAL CRISPS (NANA'S RECIPE)
2-1/2
CUPS OATMEAL
1/2 CUP BUTTER
1/2 CUP SUGAR
1 EGG, BEATEN
1/2 CAN COCONUT (MORE IF DESIRED)
1 TSP. VANILLA
CREAM
BUTTER AND SUGAR UNTILL LIGHT AND FLUFFY. ADD
EGG. BLEND IN OATMEAL AND COCONUT.
COCONUT
ROLL
LINE
A 15-1/2" X 10-1/2" X 1" JELLY-ROLL PAN WITH WAXED PAPER.
START HEATING OVEN TO 350 DEGREES.
MAKE
UP ONE PACKAGE ANGEL FOOD CAKE MIX AS LABEL DIRECTS; SPREAD ALL OF IT INTO
PREPARED PAN. BAKE 30-35 MINUTES OR UNTIL CAKE SPRINGS BACK WHEN LIGHTLY TOUCHED
WITH FINGER.COOL ON WIRE RACK 15 MINUTES; THEN INVERT CAKE ONTO CLEAN TOWEL AND
PEEL OFF WAXED PAPER. WITH KITCHEN SCISSORS SNIP CRISP EDGES FROM CAKE.
THEN ROLL UP CAKE VERY GENTLY, FROM NARROW END, ROLLING TOWEL UP IN IT TO
PREVENT STICKING. FINISH COOLING.
BEAT
1-1/2 CUPS HEAVY OR WHIPPING CREAM UNTIL STIFF. SPREAD CAKE TO WITHIN 1/2"
OF EDGES, WITH 1 CUP WHIPPED CREAM' THEN SPRINKLE WITH 1 CUP GRATED COCONUT.
START
ROLLING CAKE FROM NARROW END, BY FOLDING EDGE OF CAKE OVER, THEN TUCKING IT
UNDER; CONTINUE ROLLING CAKE, LIFTING TOWEL HIGHER AND HIGHER AS YOU GUIDE ROLL
WITH OTHER HAND. FINISH, WITH OPEN END OF CAKE ON UNDERSIDE.
COMPLETELY
FROST ROLL WITH REMAINING WHIPPED CREAM AND SPRINKLE WITH REST OF COCONUT LIFT
TO SERVING PLATE. SERVE IN SLICES. GARNISH
WITH GREEN GRAPES, IF DESIRED.
(ESPECIALLY
TASTY WHEN MADE WITH FRESHLY GRATED COCONUT.)
CRANBERRY RASPBERRY MOLDED SALAD
1
3-OZ. PKG. RASPBERRY GELATIN
1 CUP CRANBERRY-ORANGE RELISH
1
3-OZ. PKG. LEMON GELATIN
1 7 OZ. BOTTLE (APPROX 1 CUP)
1-1/2 CUPS BOILING WATER
LEMON-LIME CARBONATED SODA
1 10-OZ. PKG. FROZEN RASPBERRIES
DISSOLVE
RASPBERRY AND LEMON GELATINS IN BOILING WATER. STIR IN FROZEN RASPBERRIES,
BREAKING UP LARGE PIECES WITH FORK. ADD
CRANBERRY-ORANGE RELISH. CHILL TILL COLD BUT NOT SET. RESTING BOTTLE ON RIM OF
BOWL, CAREFULLY POUR IN LEMON-LIME CARBONATED BEVERAGE; STIR GENTLY WITH UP AND
DOWN MOTION. CHILL TILL PARTIALLY SET. TURN INTO A 5- OR 5-1/2-CUP RING MOLD.
CHILL TILL FIRM, ABOUT 4 HOURS. UNMOLD
ON CRISP GREENS.
MAKES
8-10 SERVINGS.
CRERRY COFFEE CAKE
APPROX.
3 CUPS FLOUR
1/2 CUP SOUR CREAM
1/4
CUP SUGAR
2 TBSP. BUTTER OR MARGARINE
1 TSP. SALT
1 EGG
2 21-OR 22-OZ. CANS CHERRY PIE
FILLING
IN
LARGE MIXING BOWL, COMBINE 1 CUP FLOUR, SUGAR, SALT AND UN- DISSOLVED YEAST.
IN
SMALL SAUCEPAN OVER LOW HEAT, HEAT 1/2 CUP WATER, SOUR CREAM AND BUTTER OR
MARGARINE UNTIL VERY WARM (120-130 DEGREES).
WITH ELECTRIC MIXER AT MEDIUM SPEED, GRADUALLY ADD SOUR-CREAM MIXTURE TO
FLOUR MIXTURE. BEAT 2 MINUTES, SCRAPING BOWL OCCASIONALLY.
ADD 1/2 CUP FLOUR AND EGG; BEAT 2 MINUTES MORE AT HIGH SPEED.
WITH SPOON, STIR IN ABOUT 1-1/4 CUPS FLOUR TO MAKE A SOFT DOUGH.
TURN DOUGH ONTO LIGHTLY FLOURED SURFACE AND KNEAD 5-10 MINUTES UNTIL
SMOOTH AND ELASTIC. SHAPE DOUGH
INTO BALL AND PLACE IN GREASED LARGE BOWL, TURNING TO GREASE TOP. COVER WITH
TOWEL; LET RISE IN WARM PLACE UNTIL DOUBLED, ABOUT 1-1/2 HOURS.
PREHEAT
OVEN TO 375 DEGREES. PUNCH DOUGH DOWN. RESERVE
1/3 DOUGH FOR LATTICE TOP. PAT
REMAINING DOUGH INTO BOTTOM AND SIDES OF A GREASED 12-CUP SHALLOW BAKING PAN OR
13X9-INCH BAKING. FILL WITH CHERRY PIE FILLING, SMOOTHING TO MAKE EVEN LAYER.
ROLL OUT RESERVED DOUGH; CUT INTO 10 STRIPS. USE TO FORM LATTICE TOP;
PINCH ALL AROUND TO SEAL. BAKE
35-40 MINUTES UNTIL LIGHTLY BROWNED. CUT
IS SQUARES AND SERVE HOT OR COLD. SERVES
12.
DANISH
PASTRIES
1-1/2
CUPS MARGARINE
1 CUP MILK
4
CUPS FLOUR
1 EGG, SLIGHTLY BEATEN
2 PKGS. YEAST, ACTIVE DRY
PURE JELLIES OR PRESERVES OR
DRY OR COMPRESSED
PREPARED PIE FILLINGS
1/4 CUP WARM WATER
ALMOND FROSTING
CUT
MARGARINE INTO 1/2 CUP FLOUR; ROLL INTO 12 X 6-INCH RECTANGLE. CHILL.
DISSOLVE
YEAST IN WATER; ADD SUGAR, MILK AND EGG. STIR IN 2 CUPS FLOUR; MIX WELL. ADD
REMAINING FLOUR; BEAT UNTIL SMOOTH AND ELASTIC.
TURN ONTO FLOURED BOARD; ROLL INTO 14 INCH SQUARE.
PLACE MARGARINE MIXTURE ON HALF OF DOUGH. FOLD OVER OTHER HALF AND SEAL
EDGES. TOLL OUT INTO 12X14-INCH
RECTANGLE. FOLD 1.3 COUGH OVER
CENTER, FOLD REMAINING 1.3 OVER CENTER; ROLL OUT.
REPEAT TWICE MORE. CHILL AT
LEAST 1 HOUR. ROLL DOUGH TO
1/8" THICKNESS. SHAPE AND FILL
AS DESIRED.
AFTER
SHAPING IS COMPLETED, PLACE PASTRIES ON GREASED BAKING SHEET. LET RISE 1 HOUR.
BAKE AT 400 DEGREES, 10-12 MINUTES. FROST WITH ALMOND FROSTING (RECIPE BELOW).
TO
SHAPE PASTRIES:
CRESCENTS:
CUT PASTRY IN 3" TRIANGLES; PLACE FILLING ON BASE AND ROLL UP. BEND
INTO CRESCENT SHAPE.
COCKSCOMBS:
CUT PASTRY IN 5- INCH STRIPS. SPREAD FILLING DOWN CENTER OF EACH STRIP.
FOLD SIDES TO CENTER, OVERLAPPING SLIGHTLY. CUT PASTRY IN 3" LENGTHS. SLASH
ONE EDGE OF DANISH PASTRY SHAPING, CONT. EACH
4 TIMES AND SPREAD SLIGHTLY.
TWISTS: CUT PASTRY IN
1/2" STRIPS; TWIST EACH LENGTHWISE; SHAPE IN PINWHEELS, PRETZELS OR
"S" SHAPES. FILL CENTERS
WITH ASSORTED FILLINGS.
ALMOND
FROSTING: COMBINE 2 CUPS SIFTED
CONFECTIONERS' SUGAR, 2 TBSP. WATER, 1 TSP. ALMOND EXTRACT.
MIX UNTIL WELL BLENDED.
FROSTED CRANBERRY SQUARES
1
13-1/2 OZ. CAN (1-2/3 CUP)
1 1# CAN (2 CUPS) JELLIED
CRUSHED
PINEAPPLE
CRANBERRY SAUCE
1 6-OZ. PKG. LEMON FLAVORED
1 2-OZ. PKG. DESSERT TOPPING
GELATIN MIX
1 7-OZ. BOTTLE (ABOUT 1 CUP) GINGER ALE
1 8-0Z. PKG. CREAM CHEESE SOFTENED
DRAIN
PINEAPPLE, RESERVING SYRUP. ADD WATER TO SYRUP TO MAKE 1 CUP; HEAT TILL MIXTURE
IS BOILING. DISSOLVE GELATIN IN HOT LIQUID; COOL. GENTLY STIR IN GINGER ALE;
CHILL TILL PARTIALLY SET. MEANWHILE, BLEND DRAINED PINEAPPLE AND CRANBERRY
SAUCE; FOLD INTO GELATIN MIXTURE. TURN INTO 9 X 9 X 2-INCH DISH; CHILL TILL
FIRM. PREPARE DESSERT TOPPING
ACCORDING TO PACKAGE DIRECTIONS. FOLD IN CREAM CHEESE; SPREAD OVER GELATIN.
TOAST PECANS IN 1 TBSP. BUTTER OR MARGARINE IN 350 DEGREE OVEN ABOUT 10 MINUTES;
SPRINKLE OVER TOP OS SALAD. CHILL.
MAKES
9 SERVINGS. SERVE ON LETTUCE LINED SALAD PLATE
FUNNY
CAKE
1
CUP SUGAR
1/2
CUP BUTTER
2 EGGS
1 CUP MILK
2 CUPS FLOUR
2 TSP BAKING POWDER
1/2 TSP VANILLA
SALT
CHOCOLATE SYRUP:
1
CUP SUGAR
1/2 CUP COCOA
3/4 CUP WATER
1/2 TSP VANILLA
BAKE
20 MIN IN MODERATE OVEN
GRASSHOPPER
24
CREAM-FILLED CHOCOLATE
FEW DROPS PEPPERMINT EXTRACT
FEW DROPS GREEN FOOD COLORING
1/4 CUP MARGARINE, MELTED
1 JAR MARSHMALLOW CREME
1/4 CUP MILK
2 CUPS HEAVY CREAM, WHIPPED
IF
DESIRED, SUBSTITUTE 1/4 CUP GREEN CREME DE MENTHE FOR MILK; OMIT PEPPERMINT
EXTRACT AND COLORING.
COMBINE
COOKIE CRUMBS AND MARGARINE. PRESS
INTO 9 INCH SPRING PAN, RESERVING 1/2 CUP OF MIXTURE FOR TOPPING.
GRADUALLY ADD MILK, EXTRACT AND FOOD COLORING TO MARSHMALLOW CREME,
MIXING UNTIL WELL BLENDED. FOLD IN
WHIPPED CREAM; POUR INTO PAN. SPRINKLE
WITH REMAINING CRUMBS; FREEZE.
MAKES
8-10 SERVINGS.
HARVY WALLBANGER CAKE
1
PKG. 2-LAYER SIZE ORANGE CAKE MIX
2 TBSP. VODKA
1 CUP SIFTED POWDERED SUGAR
VANILLA PUDDING MIX
1 TBSP. ORANGE JUICE
4 EGGS
1 TBSP. GALLIANO
1/2 CUP COOKING OIL
1 TSP. VODKA
1/2 CUP ORANGE JUICE
1/2 CUP GALLIANO
IN
LARGE MIXER BOWL, COMBINE CAKE MIX AND PUDDING MIX.
ADD THE EGGS, OIL, THE 1/2 CUP ORANGE JUICE, THE 1/2 CUP GALLIANO, AND
THE 2 TBSP. VODKA. BEAT ON LOW
SPEED OF ELECTRIC MIXER FOR 1/2 MINUTE; BEAT ON MEDIUM SPEED FOR 5 MINUTES,
SCRAPING BOWL FREQUENTLY. POUR INTO
GREASED AND FLOURED 10-INCH FLUTED TUBE PAN; BAKE IN 350 DEGREE OVEN FOR 45
MINUTES. OR POUR INTO TWO GREASED
9-INCH ROUND CAKE PANS; BAKE IN 350 DEGREE OVEN FOR 30 MINUTES.
COOL IN PAN 10 MINUTES; REMOVE TO RACK AND POUR ON GLAZE WHILE CAKE IS
STILL WARM.
TO
MAKE GLAZE: COMBINE THE POWDERED
SUGAR, THE 1 TBSP. ORANGE JUICE, THE 1 TBSP. GALLIANO, AND THE VODKA.
ICE
CREAM
LIGHTER
TYPE
1
LARGE EGG
2 CUPS HALF-HALF
3/4 CUP GRANULATED SUGAR
1 TBSP VANILLA EXTRACT
1 CUP HEAVY CREAM
PUT
EGG, HALF-HALF, SUGAR, VANILLA IN BLENDER, MEDIUM SPEED UNTIL SMOOTH AND SUGAR
DISSOLVED. SLOWLY ADD CREAM BLEND ON LOW 30 SEC. TRANSFER TO ICE CREAM MACHINE.
SLIGHTLY LESS 1 QT.
TURN ON CHILLER FOR ICE MACHINE SET TIMER 35 MIN, RESET 10 MIN MORE OR TIL DONE.
RICHER
CUSTARD TYPE
1
VANILLA BEAN IN 1/4" PIECES
3/4 CUP GRAN SUGAR
5 EGG YOLKS
1 CUP HALF-HALF
2 CUPS WELL CHILLED HEAVY CREAM
DASH SALT
IN
BLENDER WITH BEAN AND SUGAR CHOP INTO BITS PLACE YOLKS IN LARGE BOWL BEAT TILL
FOAMY AND LIGHT COLOR. ADD HALF-HALF, VANILLA/SUGAR. SET BOWL OVER SAUCEPAN
FILLED WITH HOT WATER-BEAT EGGS MIX ADD CREAM WHISK MIX 10 MIN.
RICH
VANILLA
2
CUPS HEAVY CREAM
3/4 CUP WHOLE MILK
1/2 CUP SUGAR
1-1/2 VAN BEAN OR 1-1/2 TBSP EXTRACT
3 EGG YOLKS
HEAT CREAM, MILK, SUGAR IN HEAVY BOTTOM SAUCEPAN STIRRING UNTIL SUGAR DISSOLVES AND MIX HOT. PLACE EGG YOLK IN BOWL, WHISK THEN POUR INTO 1 CUP OF HOT LIQUID- WHISK, POUR INTO SAUCEPAN-WHISK. COOK MEDIUM HEAT 8 MIN-NO BOILING.
Louisiana
PECAN
Pie
1
9" UNBAKED PIE SHELL
1/2 CUP BUTTER
1/4 TSP. SALT
1 CUP SUGAR
1 TSP. VANILLA
3 EGGS, BEATEN SLIGHTLY
1 CUP PECANS (OR UP TO 1 1/2 CUP)
3/4 CUP DARK KARO
BEAT
BUTTER AND SUGAR UNTIL FLUFFY. BEAT
IN EGGS AND KARO, SALT, AND VANILLA. POUT
IN SHELL AND SCATTER PECANS EVENLY OVER TOP.
BAKE IN PREHEATED 350 DEGREE OVEN FOR 40 - 45 MINUTES OR UNTIL FILLING IS
FIRM TO TOUCH.
MOUSSE AMERETTO
1 ENVELOPE UNFLAVORED GELATIN
PINCH
SALT
1 PINT HEAVY CREAM, WHIPPED
1 TSP. VANILLA
AMARETTO DI SARONNO
1
CUP MILK
BEAT
THE YOLKS WITH THE SUGAR UNTIL THE MIXTURE IS LIGHT YELLOW. ADD SALT.
ADD
VANILLA TO MILK AND BRING TO A BOIL. ADD MILK TO BEATEN EGG YOLKS, MIXING WELL.
HEAT OVER A LOW FIRE STIRRING CONSTANTLY, BUT DO NOT ALLOW TO BOIL, UNTIL
MIXTURE THICKENS AND COATS SPOON.
SOFTEN
GELATIN IN COLD WATER, ADD TO MILK, MIXING WELL. REMOVE FROM HEAT. STRAIN
MIXTURE THROUGH A FINE SIEVE INTO A LARGE BOWL. COOL IN LARGER BOWL OF ICE UNTIL MIXTURE MOUNDS WHEN DROPPED
FROM SPOON, THEN FOLD IN WHIPPED HEAVY CREAM.
FOLD IN STIFFLY BEATEN EGG WHITES. ADD
2 1/2 OZ. AMARETTO. POUR INTO
SERVING BOWL OR SEPARATE GLASSES AND CHILL IN REFRIGERATOR.
BEFORE
SERVING, FLOAT A TABLESPOON OF AMARETTO ON TOP OF EACH PORTION.
CAN
BE MADE AHEAD OF TIME, UP TO 24 HOURS BEFORE SERVING.
NO
COOK
JAM
4
CUPS (1-3/4 LB. SUGAR)
2
TBSP. LEMON JUICE (1 LEMON)
1/2
BOTTLE CERTO FRUIT PECTIN
FIRST,
PREPARE FRUIT. THOROUGHLY CRUSH
ABOUT 1 QUART FULLY RIPE BERRIES. MEASURE 2 CUPS INTO LARGE BOWL OR PAN.
TO
MEASURED CRUSHED FRUIT IN BOWL OR PAN, ADD MEASURED SUGAR; MIX WELL AND LET
STAND 10 MINUTES. MIX LEMON JUICE
AND CERTO WELL IN A SMALL BOWL; STIR INTO FRUIT.
CONTINUE STIRRING 3 MINUTES. (A FEW SUGAR CRYSTALS WILL REMAIN.)
POUR QUICKLY INTO PREPARED CONTAINERS.
COVER AT ONCE WITH TIGHT LIDS. ALLOW TO SET AT ROOM TEMPERATURE (TAKES UP
TO 24 HOURS). THEN STORE IN
FREEZER. FOR USE WITHIN 3 WEEKS,
MAY BE STORED IN REFRIGERATOR.
NO COOK JAM
4
CUPS (1-3/4 LB.) SUGAR
2
TBSP. LEMON JUICE (1 LEMON)
1/2
BOTTLE CERTO FRUIT PECTIC
CRUSH
COMPLETELY ABOUT 1 QUART FULLY RIPE STRAWBERRIES. MEASURE 1-3/4 CUPS INTO A LARGE BOWL OR PAN.
NO
KNEAD BREAD
OVEN
375 DEGREES
MAKES 1 LOAF
COMBINE
DRY INGREDIENTS IN LARGE MIXER BOWL: 2
CUPS UNBLEACHED OR ALL-PURPOSE FLOUR, 1/4 CUP SUGAR, 1 TBSP. SALT AND 2 PKGS.
ACTIVE DRY YEAST.
HEAT
IN SAUCEPAN OVER LOW HEAT UNTIL WARM: 1 CUP WATER, 1 CUP MILK, 1/4 CUP COOKING
OIL.
MIX:
ADD 1 EGG AND WARM LIQUID TO FLOUR MIXTURE. BLEND AT LOWEST SPEED UNTIL
MOISTENED; BEAT 3 MINUTES AT MEDIUM SPEED.
BY HAND, STIR IN ANOTHER 2 TO 2-1/2 CUPS FLOUR TO FORM A STIFF BATTER.
COVER
DOUGH; LET RISE IN WARM PLACE UNTIL LIGHT AND DOUBLED - ABOUT 50 MINUTES. STIR
DOWN DOUGH;SPOON DOUGH INTO GREASED PAN.
BAKE
AT 375 DEGREES FOR 45-50 MINUTES UNTIL LOAF SOUNDS HOLLOW WHEN LIGHTLY TAPPED.
REMOVE IMMEDIATELY, COOL. BRUSH
WITH BUTTER AND SPRINKLE WITH COARSE SALT IF DESIRED.
COCONUT
OATMEAL CRISP (NANA'S RECIPE)
1/2
CUP BUTTER
1/2
CUP SUGAR
1 EGG, BEATEN
1/2
CAN COCONUT (MORE IF DESIRED)
1
TSP. VANILLA
CREAM
BUTTER AND SUGAR UNTIL LIGHT AND FLUFFY. ADD
EGG. BLEND IN OATMEAL AND COCONUT.
ORANGE
ANGEL CAKE
DASH SALT
3 CUPS THINLY SLICED ORANGES,
6
EGGS, SEPARATED
WELL DRAINED
GRANULATED
SUGAR 1-1/2 CUPS HEAVY OR WHIPPING
1/2
CUP LEMON JUICE
CREAM, WHIPPED
1/2
TSP. LEMON PEEL
PREPARE
CAKE MIX AS LABEL DIRECTS. INVERT TO COOL; REMOVE FROM PAN; WASH PAN.
IN
CUP, SOFTEN GELATIN IN 1/4 CUP COLD WATER. IN DOUBLE BOILER, BEAT TOGETHER EGG
YOLKS, 1/2 CUP SUGAR, LEMON JUICE AND PEEL, AND SALT. COOK OVER HOT WATER,
STIRRING CONSTANTLY, UNTIL MIXTURE COATS SPOON. ADD GELATIN AND STIR UNTIL
DISSOLVED. REMOVE FROM HEAT; COOL, STIRRING OCCASIONALLY.
PINEAPPLE
CREAM CHEESE COFFEE CAKE
CREAM CHEESE FILLING:
2-1/2 8-OZ. PKGS.
CREAM
1-1/4 CUPS SUGAR
2 EGG YOLKS
1-1/2
TBSP. SUGAR
PINEAPPLE FILLING:
6
EGG YOLKS
1 20-OZ. CAN CRUSHED
3
STICKS BUTTER OR MARGARINE
PINEAPPLE
IN JUICE
1/2 CUP SUGAR
TOPPING:
1/3 CUP CORNSTARCH
1/2 CUP FINELY CHOPPED NUTS
DISSOLVE
YEAST IN WARM WATER. LET STAND 5
MINUTES. MEANWHILE, IN MIXER BOWL,
COMBINE FLOUR, SUGAR, SALT, EGG YOLKS AND MARGARINE. MIX ON LOW SPEED ON MIXER.
STIR YEAST MIXTURE AND ADD. MIX
WELL. REFRIGERATE DOUGH FOR 2 HOURS.
CREAM
CHEESE FILLING: COMBINE CREAM
CHEESE, SUGAR AND EGG YOLKS; BEAT TILL SMOOTH.
P/A
CHEESE YEAST COFFEECAKE
(2)
DIVIDE
CHILLED DOUGH IN QUARTERS. ROLL OUT
1/4 OF DOUGH TO 12X8 INCHES ON WAXED PAPER.
INVERT INTO A 12X8-INCH PAN OR ONTO A BAKING SHEET.
REPEAT WITH SECOND QUARTER OF DOUGH, INVERTING IT INTO A SECOND 12X8-INCH
PAN OR ONTO A BAKING SHEET. PRESS
DOUGH EVENLY OVER PAN AND PRESS UP EDGES 3/4 INCH.
SPREAD EACH DOUGH SHEET WITH HALF THE PINEAPPLE FILLING, THEN HALF THE
CREAM CHEESE FILLING.
ROLL
OUT THIRD QUARTER OF DOUGH SAME SIZE AS THE FIRST TWO.
TIP WAXED PAPER SO DOUGH EASES OFF WAXED PAPER TO COVER FILLING.
PINCH EDGES OF DOUGH TOGETHER. REPEAT WITH LAST QUARTER OF DOUGH TO COVER
SECOND PASTRY. BRUSH PASTRIES WITH
EGG WHITE. SPRINKLE WITH NUTS.
LET RISE IN WARM, DRAFT-FREE PLACE FOR 1 HOUR.
MEANWHILE PREHEAT OVEN TO 250 DEGREES.
BAKE ABOUT 30 MINUTES, UNTIL GOLDEN AND DONE.
LET
COOL SLIGHTLY. MIX CONFECTIONERS'
SUGAR WITH ENOUGH WARM WATER TO MAKE OF ICING CONSISTENCY. DRIZZLE OVER PASTER. SERVE
IN SMALL SQUARES. THIS IS A RICH
COFFEE CAKE.
PEANUT
BLOSSOM COOKIES
1/2
CUP SUGAR
1/2 CUP PEANUT BUTTER
1/2
CUP BROWN SUGAR, PACKED
2 TBSP. MILK
1
TSP. SODA
1 TSP. VANILLA
1/2
TSP. SALT
1 EGG
miLK CHOCOLATE CANDY KISSES
COMBINE
ALL INGREDIENTS EXCEPT MILK CHOCOLATE CANDY KISSES IN LARGE MIXER BOWL.
MIX AT LOW SPEED UNTIL A DOUGH FORMS.
SHAPE
DOUGH INTO BALLS, USING A ROUNDED TEASPOONFUL OF DOUGH.
ROLL BALLS IN ADDITIONAL SUGAR. PLACE
ON UNGREASED COOKIE SHEET. BAKE AT
375 DEGREES FOR 10-12 MINUTES UNTIL GOLDEN BROWN.
REMOVE FROM OVEN.
TOP
EACH HOT COOKIE WITH CANDY KISS, PRESSING DOWN SO COOKIE CRACKS AROUND EDGE.
PHILA CHOCOLATE CREAM PIE
COMBINE 1-1/2 CUPS FINELY CRUSHED CHOCOLATE WAFERS WITH 2/3 CUP MELTED
MARGARINE. PRESS ONTO BOTTOM OF 9" SPRING PAN; BAKE AT 325 DEGREES
FOR 10 MINUTES.
FOR
FILLING:
DECORATE
ANY WAY YOU WISH WITH SHIPPED CREAM. MAKES
8-10 SERVINGS.
PINEAPPLE
COFFEE CAKE
1-1/2 TSP. BAKING
POWDER
CRUSHED PINEAPPLE
1/4
TSP. SALT
1/3
CUP SHORTENING
1/3 CUP BROWN SUGAR
1/2
CUP GRANULATED SUGAR
3 TBSP. BUTTER OR MARGARINE
1
TSP. VANILLA
1/2 CUP FLAKED COCONUT
1-1/4
CUPS ALL PURPOSE FLOUR 1/3 CUP CHOPPED
WALNUTS
DRAIN
PINEAPPLE WELL, RESERVING 1/2 CUP SYRUP. CREAM SHORTENING AND GRANULATED SUGAR.
ADD EGG AND VANILLA; BEAT TILL LIGHT.
SIFT TOGETHER NEXT 3 INGREDIENTS; ADD TO CREAMED MIXTURE ALTERNATELY WITH
RESERVED SYRUP, BEGINNING AND
ENDING WITH FLOUR MIXTURE. SPREAD
HALF IN GREASED 8X8X2-INCH BAKING PAN; SPREAD WITH PINEAPPLE.
TOP WITH REMAINING BATTER. COMBINE REMAINING INGREDIENTS; SPRINKLE OVER
ALL. BAKE AT 350 DEGREES ABOUT 35 MINUTES.
PINEAPPLE
COCONUT PIE
1
ENVELOPE UNFLAVORED GELATIN
2 TBSP. SUGAR
1/4
CUP SUGAR 1 CUP WHIPPING CREAM
1/8
TSP. SALT
1 RECIPE COCONUT CRUST,
3/4
CUP UNSWEETENED
BAKED AND COOLED
PINEAPPLE JUICE CRUSHED
PINEAPPLE (OPTIONAL)
2
TSP. LEMON JUICE
CHOPPED CANDIED CHERRIES
3
SLIGHTLY BEATEN EGG YOLKS
(OPTIONAL)
1/4
CUP LIGHT RUM
3
EGG WHITES
IN
MEDIUM SAUCEPAN COMBINE UNFLAVORED GELATIN, 1/4 CUP SUGAR, AND THE SALT.
ADD PINEAPPLE JUICE, LEMON JUICE, AND EGG YOLKS; MIX WELL. COOK AND STIR
OVER MEDIUM HEAT TILL GELATIN DISSOLVES AND MIXTURE IS SLIGHTLY THICKENED.
REMOVE FROM HEAT; COOL SLIGHTLY. STIR
IN RUM. CHILL TILL CONSISTENCY OF CORN SYRUP, STIRRING OCCASIONALLY.
REMOVE GELATIN FROM REFRIGERATOR WHILE BEATING EGG WHITES.
IMMEDIATELY BEAT EGG WHITES TILL SOFT PEAKS FORM.
GRADUALLY ADD REMAINING SUGAR, BEATING TILL STIFF PEAKS FORM.
WHEN GELATIN IS PARTIALLY SET, FOLD IN EGG WHITES.
BEAT CREAM TO SOFT PEAKS; FOLD WHIPPED CREAM INTO GELATIN MIXTURE.
CHILL MIXTURE TILL IT MOUNDS WHEN DROPPED FROM A SPOON. TURN INTO COOLED
COCONUT CRUST. CHILL OVERNIGHT OR TILL FIRM.
GARNISH WITH A RING OF CRUSHED PINEAPPLE AND CHOPPED CHERRIES, IF
DESIRED.
COCONUT
CRUST: IN MIXING BOWL COMBINE 2
CUPS FLAKED COCONUT AND 3 TBSP. BUTTER OR MARGARINE, MELTED.
TURN COCONUT MIXTURE INTO A 9-INCH PIE PLATE.
PRESS MIXTURE EVENLY ONTO BOTTOM AND UP SIDES TO FORM A FIRM, EVEN CRUST.
BAKE IN 325 DEGREE OVEN FOR ABOUT 20 MINUTES OR TILL GOLDEN.
COOL ON WIRE RACK.
RASPBERRY
SOUFFLE
2
10-OZ. PKGS. FROZEN
1 TBSP. LEMON JUICE
RASPBERRIES 4
EGG WHITES
2
ENVELOPES UNFLAVORED GELATIN
DASH SALT
3/4
CUP COLD WATER
1/4 CUP SUGAR
1
TBSP. SUGAR 1 CUP HEAVY CREAM
THAW
RASPBERRIES, RESERVING 3 BERRIES FOR GARNISH.
WRAP BERRIES FOR GARNISH IN FOIL AND RETURN TO FREEZER.
SOFTEN GELATIN IN COLD WATER. COMBINE RASPBERRIES, SOFTENED GELATIN, 2
TBSP. SUGAR AND LEMON JUICE. HEAT
TO DISSOLVE GELATINE. COOL UNTIL MIXTURE IS OF EGG WHITE CONSISTENCY.
BEAT
EGG WHITES AND SALT UNTIL SOFT PEAKS FORM.
GRADUALLY ADD 1/4 CUP SUGAR, BEATING UNTIL EGG WHITES STAND IN STIFF
PEAKS. WHIP CREAM, RESERVE 1/4 CUP
FOR GARNISH. GENTLY FOLD RASPBERRY
MIXTURE INTO EGG WHITES. FOLD IN WHIPPED CREAM.
POUR INTO PREPARED SOUFFLE DISH. CHILL
SEVERAL HOURS.
TO
SERVE, CAREFULLY REMOVE FOIL COLLAR FROM SOUFFLE DISH.
GARNISH SOUFFLE WITH RESERVED WHIPPED CREAM AND RASPBERRIES.
MAKES 6-8 SERVINGS.
TO
PREPARE SOUFFLE DISH: MAKE COLLAR FOR 1-1/2 QUART SOUFFLE DISH BY PLACING A
TRIPLE FOLD STRIP OF ALUMINUM FOIL, 3" WIDE, AROUND TOP. SECURE WITH TAPE
OR ELASTIC BAND.
RALPH’S
BIRTHDAY CAKE/
1-3/4 CUPS + 2 TBSP. FLOUR
3 TSP. BAKING POWDER
1-1/4 CUPS SUGAR
3/4 TSP. SALT
POUR
1.3 CUP BATTER INTO MEASURING CUP. ADD
3 TBSP. RED FRUIT FLAVORED GELATIN. STIR TO BLEND THOROUGHLY. POUR OVER
REMAINING CAKE BATTER IN BOWL. USING RUBBER SPATULA, FOLD THROUGH BATTER JUST 5
TIMES TO SWIRL COLORS. POUR IN TO
GREASED AND FLOURED CAKE PAN (9 X 9 X 1-3/4"). BAKE 40-45 MINUTES IN 350
DEGREE OVEN. COOL. FROST WITH PINK ICING.
RASPBERRY
FUNNY CAKE
RHUBARB
PIE
1
9" UNBAKED PIE SHELL
3
CUPS RHUBARB
2
TBSP. CORNSTARCH
1/8
TSP. SALT
1
EGG, WELL BEATEN
3/4
CUP FLOUR
SALT
RHUBARB
STRAWBERRY PIE
3
CUPS RHUBARB CUT IN 1/2"
1/4
TSP GROUND NUTMEG
2
CUPS SLICED STRWBERRIES
1
TBSP BUTTER/MARG
1/4
TSP. SALT
1-1/4
CUP SUGAR
3
TBSP QUICK COOKING TAPIOCA
CRUMB
MIXTURE OPTION:
3/4
CUP FLOUR
SALT
1/4
CUP BUTTER OR SHORTENING
PIE
CRUST:
1-1/4
CUP FLOUR
1/2
TSP SALT
1/3
CUP SHORTENING
2-3
TBSP COLD WATER
SAUCE
PAN
BROWNIES
2
SQUARES UNSWEETENED CHOCOLATE
3/4 CUP SIFTED FLOUR
1/2
TSP. VANILLA EXTRACT
1/4 TSP. SALT
1
CUP SUGAR
3/4 CUP CHOPPED NUTS
SWEET
ROLL
1/4
CUP WARM(110o)WATER
1
PACKAGE ACTIVE DRY YEAST
3/4
CUP LUKEWARM MILK
1/4
CUP SUGAR
1
TSP SALT
1
EGG
1/4
CUP SOFT SHORTENING
3
1/2 TO 3 3/4 CUP GOLD MEDAL FLOUR
DISSOLVE
YEAST IN WATER.
**TO
MAKE RICHER DOUGH REDUCE SALT TO 1/2 TSP & USE 2 1/4 TO 2 1/2 CUP FLOUR.
GLAZE
FOR ROLLS.
1/3
CUP BUTTER OR MARG
1/3
CUP DARK CORN SYRUP
1/4
CUP SUGAR
1/4
CUP NUTS, WHOLE HALVED OR CHOPPED.
1/4
TBLSP CINNAMON (OPTIONAL)
SHOOFLY
PIE
1
9" PIE
1
9" UNBAKED PIE SHELL
FILLING:
1/3
CUP SUGAR
1
CUP PLUS 1 TBSP. FLOUR
2-1/2
TBSP. BUTTER
SALT
1/2
CUP HOT WATER
1/3
TSP. SODA
MIX
THIS MISTURE AND POUR INTO UNBAKED PIE SHELL.
COVER WITH CRUMB MIXTURE. STIR
SLIGHTLY.
BAKE
APPROXIMATELY 30 MINUTES IN MODERATE (375 DEGREE) OVEN.
STRAWBERRY
ICE
1
CUP SUGAR
2
CUPS FROZEN (OR FRESH) STRAWBERRIES, DEFROSTED AND PUREED
2
TBSP. LEMON JUICE
IN
2-QUART PAN, BRING WATER AND SUGAR TO BOIL OVER MODERATE HEAT, STIRRING ONLY
UNTIL SUGAR DISSOLVES. TIMING FROM
WHEN MIXTURE BEGINS TO BOIL, COOK FOR EXACTLY 5 MINUTES.
IMMEDIATELY REMOVE FROM HEAT AND COOL TO ROOM TEMPERATURE.
STIR IN PUREED STRAWBERRIES AND LEMON JUICE.
POUR INTO TRAY OR TIM, ABOUT 7" X 11" AND FREEZE 3-4 HOURS,
STIRRING EVERY 30 MINUTES. SCRAPE
ICE PARTICLES THAT FROM AROUND THE EDGE AND INCORPORATE INTO PRODUCT.
STRAW
SQUARES
1
CUP SIFTED FLOUR
1/4
CUP BROWN SUGAR
1/2
CUP CHOPPED WALNUTS
1/2
CUP BUTTER OR MARGARINE, MELTED
STIR
TOGETHER; SPREAD EVENLY IN SHALLOW BAKING PAN.
BAKE 350 DEGREES FOR 20 MINUTES, STIRRING OCCASIONALLY.
COOL.
SPRINKLE
2/3 OF THE ABOVE CRUMBS IN 13 X 9 X 2 BAKING DISH.
COMBINE
IN LARGE BOWL:
2 EGG WHITES
1 CUP GRANULATED SUGAR
2 CUPS SLICED STRAWBERRIES(OR 1 10 OZ. PKG FROZEN STRAWBERRIES, PARTIALLY
THAWED;
REDUCE SUGAR TO 2/3 CUP.)
2 TBSP. LEMON JUICE
BEAT
WITH ELECTRIC MIXER AT HIGH SPEED TO STIFF PEAKS(APPROX. 10 MINUTES OR MORE).
fOLD
IN 1 CUP WHIPPING CREAM, WHIPPED. SPOON
MIXTURE OVER CRUMBS; TOP WITH REMAINING CRUMBS.
FREEZE 6 HOURS OR OVERNIGHT.
CUT
INTO 10 TO 12 SQUARES TO SERVED. GARNISH
WITH WHOLE STRAWBERRIES.
STREUSEL
COFFEE CAKE
1/2
CUP LIGHT-BROWN SUGAR, FIRMLY PACKED
1-1/2 CUPS SIFTED ALL PURPOSE
2
TBSP. SOFT BUTTER OR MARG.
2-1/2 TSP. BAKING POWDER
2
TBSP. ALL PURPOSE FLOUR
1/2 TSP. SALT
1
TSP. CINNAMON
1 EGG
1/2
CUP COARSELY CHOPPED WALNUTS (OPTIONAL) 3/4 CUP GRANULATED SUGAR
1/3 CUP BUTTER OR MARGARINE,
1 TSP. VANILLA EXTRACT
SWEET
ROLL
1
PACKAGE ACTIVE DRY YEAST
3/4
CUP LUKEWARM MILK
1/4
CUP SUGAR
1
TSP SALT
1
EGG
1/4
CUP SOFT SHORTENING
3
1/2 TO 3 3/4 CUP GOLD MEDAL FLOUR
DISSOLVE
YEAST IN WATER.
**TO
MAKE RICHER DOUGH REDUCE SALT TO 1/2 TSP & USE 2 1/4 TO 2 1/2 CUP FLOUR.
GLAZE
FOR ROLLS.
1/3
CUP BUTTER OR MARG
1/3
CUP DARK CORN SYRUP
1/4
CUP SUGAR
1/4
CUP NUTS, WHOLE HALVED OR CHOPPED.
1/4
TBLSP CINNAMON (OPTIONAL)
MELT
BUTTER STIR IN CORN SYRUP & SUGAR. BRING TO BOIL 1 MIN, STIR, POUR INTO PAN
FOR BUNS. BAKE 375o FOR 15 MIN OR WELL BROWNED. LET STAND 5 MIN.
REMOVE FROM PAN.
TINY
INDIVIDUALSTRAWBERRY SOUFFLES
1 CUP DAIRY SOUR CREAM
1 2- OR 2-1/8 OZ. PKG. DESSERT
1 PINT FRESH STRAWBERRIES
TOFFEE
SQUARES
YIELD: 6 TO 7 DOZEN SQUARES
1
CUP BROWN SUGAR (PACKED)
1/4 TSP. SALT
1
EGG YOLK
3 - 4 MILK CHOCOLATE BARS (7/8 OZ. EA.)
1
TSP. VANILLA
1/2 CUP CHOPPED NUTS