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-Begin Recipe Export-
Title: Upside-down Date Pudding
Keywords: Mom's, Puddings
Source: BETTER HOMES & GARDENS, DECEMBER, 1956
Like brownie pudding--only it's date-nut cake atop, a butterscotch-y sauce
beneath!--
1 cup pitted 1 egg 1/2 teaspoon baking
dates, cut up 2 tablespoons butter powder
1 cup boiling water or margarine, 1/2 teaspoon salt
melted 1 cup chopped
1/2 cup granulated 1 1/2 cups sifted California walnuts
sugar enriched flour 1 recipe Brown-sugar
1/2 cup brown sugar 1 teaspoon soda Sauce
Combine dates and water. Blend sugars, egg, and butter. Sift together dry
ingredients; add to sugar mixture. Stir in nuts and cooled date mixture.
Pour into 11x7x1 1/2 inch baking dish. Top with Brown-sugar Sauce: Combine 1
1/2 cups brown sugar, 1 tablespoon butter or margarine, and 1 1/2 cups
boiling water. Bake in moderate oven (375°) about 40 minutes. Cut in
squares; invert on plates. Serve warm with whipped cream. Makes 9 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Frozen Christmas Pudding
Keywords: Mom's, Puddings
Source: BETTER HOMES & GARDENS, DECEMBER, 1956
1 9-ounce can (1 cup) 1 tablespoon grated
crushed pineapple lemon peel
1 4-ounce jar (1/2 2 tablespoons lemon
cup) maraschino juice
cherries 2 teaspoons rum
1/2 cup light raisins flavoring
2 cups tiny 2 egg whites
marshmallows 1/4 teaspoon salt
1/3 cup chopped 1/3 cup sugar
blanched almonds, 1 cup heavy cream,
toasted whipped
Drain pineapple and cherries, reserving syrups. Chop cherries. Combine
syrups and raisins; heat to boiling. Add marshmallows; stir till dissolved.
Cool; add pineapple, cherries, nuts, lemon peel and juice, rum flavoring.
Beat egg whites and salt till foamy; gradually add sugar, beating to stiff
peaks. Fold into mixture. Fold in cream. Freeze firm in refrigerator tray.
Makes 8 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Rum Bavarian Cream
Keywords: Mom's, Bavarian
"Desserts made more delicious with Puerto Rican Rum"
1/2 pint of milk
4 yolks
4 oz. sugar
8 tsp. gelatin
1 quart heavy cream
2 oz. of Puerto Rican Rum
Dissolve the gelatin in 1/2 cup water. Scald milk, yolks and sugar. Remove
from fire, add gelatin and strain. When almost set add 1 1/2 pints of the
cream (whipped stiff), and Rum. Fill 8 pudding cups and place in
refrigerator to set. Remove from molds and serve in individual dishes.
Decorate with balance of whipped cream. Pour 2 tsp. of rum in each dish.
-End Recipe Export-
-Begin Recipe Export-
Title: Fashions in Tapioca Cream
Keywords: Mom's, Puddings, Tapioca
30 STYLES TO PICK FROM
With quick-cooking tapioca or any of the 3 packaged prepared tapioca
puddings, making dessert is easy.
Tapioca Cream, Buffet Style. Place bowl of fluffy tapioca cream on chop
plate or platter. Around it, arrange just-thawed frozen pineapple chunks,
Bing cherries, bananas on half shell. Garnish with mint and dried apricots
(plumped for 10 min. in strainer over boiling water).
Marbled Cream. Into sherbet or tall glasses, spoon tapioca cream, in layers,
with one of these:
Melted semisweet-chocolate pieces, chopped walnuts
Canned crushed pineapple, flavored with peppermint
extract, then tinted green
Cut-up oranges and snipped fresh mint
Brown sugar and butter, melted until syrupy
Melted currant jelly, tossed with coconut
Canned whole-fruit apricot nectar or strained peaches
(baby pack), flavored with almond extract
Canned cranberry sauce, mixed with slivered almonds
Frosted Tapioca. After spooning tapioca cream into
dessert dishes, spoon on one of these:
Strawberry, chocolate, or cherry-vanilla ice cream
Just-thawed quick-frozen strawberries or raspberries
Whipped cream, topped with snipped gumdrops
Crushed peanut brittle or peppermint candy
Snipped dates, or dried figs, and chopped nuts, moistened
with thawed frozen orange-juice concentrate
Shredded coconut with grated orange rind
Pink rhubarb sauce
Tapioca Ripple. Fold any of these into tapioca:
Cut-up maraschino cherries and snipped marshmallows, mixed with whipped cream
Green-tinted coconut and canned pineapple tidbits
Drained canned Bing cherries
Salted peanuts, bit of chocolate or butterscotch sauce
Chopped unpared red apple
Raspberry, strawberry, or peach jam or preserves
-End Recipe Export-
-Begin Recipe Export-
Title: Danish-Dessert Specialties
Keywords: Mom's, Puddings, Rennet, Danish
LIGHTLY TOAST COCONUT IN 350° F. OVEN
Make as package directs, or vary in one of these ways:
Danish Cream. Prepare 1 pkg. vanilla rennet dessert as package directs,
substituting light cream for milk; pour into 8 sherbet glasses. Prepare 1
pkg. Danish dessert as package directs; when rennet is set, spoon onto top.
Chill. Top with toasted coconut.
Danish Chiffon Dessert. Prepare 1 pkg. Danish dessert as package directs,
substituting orange juice for 1 cup water; let cool. Fold in 2 stiffly
beaten egg whites and 1/2 cup chopped walnuts. Chill about 4 hr.
-End Recipe Export-
-Begin Recipe Export-
Title: Grenadine Bavarian Pudding
Keywords: Mom's, Puddings
1 1/2 cups light cream 1/4 cup granulated sugar
1 cup milk 1/4 teasp. salt
1 env. unflavored gelatine 2 teasp. rum extract
1/4 cup cold milk Grenadine syrup
4 egg yolks
Day before: Scald cream and 1 cup milk in double boiler. Soften gelatine in
1/4 cup cold milk. Beat egg yolks lightly; beat in sugar, salt. Blend in a
little scalded cream- then return to rest of cream in double boiler. Cook,
stirring constantly, until mixture thickens and coats spoon: Remove from
heat- stir in gelatine until dissolved, then rum extract. Pour into bowl;
refrigerate.
At serving time: Heap pudding in sherbet glasses; then spoon on grenadine
syrup. Makes 6 servings.
(Use egg whites for cake frosting, meringue, etc.)
-End Recipe Export-
-Begin Recipe Export-
Title: Fluffy Steamed Fig Pudding
Keywords: Mom's, Puddings
1 lb. dried figs 1 teasp. cinnamon
1 3/4 cups fluid or liquefied 3/4 teasp. salt
nonfat dry milk 3 eggs
1 1/2 cups sifted all-purpose 1 1/2 cups ground suet
flour 1 1/2 cups fresh bread
2 1/2 teasp. baking powder crumbs
1 cup granulated sugar 3 tablesp. grated orange
1 teasp. nutmeg rind
Several days ahead: With scissors, snip stems from figs. Into double boiler,
snip figs in small pieces; add milk; cook over boiling water 20 min. Sift
together flour baking powder, sugar, nutmeg, cinnamon, salt. In bowl beat
eggs; add suet, bread crumbs, rind, fig mixture then flour mixture; mix
well. Turn into well-greased 2-qt. mold; cover tightly. Place on trivet in
deep kettle. Add enough boiling water to come halfway up sides of mold;
cover. Steam 2 hr., or until done. Let stand 2 min.; remove from mold; cool.
Wrap; refrigerate.
About 1 1/4 hr. before serving: Wrap pudding in aluminum foil. Bake in 325°
F. oven about 1 hr., or until hot. Or steam in same mold about 1 hr. Serve
with Butter Sauce (page 250), Hard Sauce (page 250), or other favorite
sauce. Makes about 10 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Cranberry Holiday Pudding
Keywords: Mom's, Puddings
3 cups raw cranberries 3 teasp. baking soda
3/4 cup seedless raisins 3/4 cup light molasses
2 1/4 cups sifted all-purpose 1/2 cup hot water
flour
Several days ahead: Rinse and drain cranberries and raisins- place in mixing
bowl. Over fruit, sift flour with soda. Add molasses and water- stir until
batter is smooth. Turn into 2 1-lb. greased and iightly sugared coffee cans;
replace covers. Place on trivet in deep kettle. Add enough boiling water to
come halfway up sides of cans; cover. Steam 1 1/4 hr., or until done. Remove
from cans; cool. Wrap; refrigerate.
About 1 hr. before serving: Wrap pudding in aluminum foil. Bake in 325° F.
oven about 45 min., or until hot. Or steam in same coffee cans about 1 hr.
Serve with Butter Sauce (page 250). Makes about 12 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Coconut Steamed Pudding
Keywords: Mom's, Puddings
1/2 cup sifted all-purpose crumbs
flour 1 cup grated raw carrots
1 teasp. double-acting 1 cup grated raw carrots
baking powder 1 cup finely diced, pared
1 teasp. baking powder raw apples
3/4 teasp. salt 1/2 cup seedless raisins
1/2 teasp. nutmeg 1/4 cup currants
1 teasp. cinnamon 1/4 cup diced preserved
1/8 teasp. ground cloves orange peel
3/4 cup shredded coconut 1/2 cup salad oil or melted
snipped fine shortening
1 cup brown sugar, packed 1 egg, slightly beaten
1 cup packaged dried bread
Several days ahead: Into large bowl, sift together flour, baking powder,
soda, salt, nutmeg, cinnamon, and cloves. Add rest of ingredients- mix well.
Turn into well-greased 2-qt. mold- cover tightiy. Place on trivet in deep
kettle. Add enough boiling water to come halfway up sides of mold; cover.
Steam 2 hr., or until done. Remove from mold- cool. Wrap; refrigerate.
About 1 1/4 hr. before serving: Wrap pudding in aluminum foil. Bake in 325°
F. oven 1 hr., or until hot. Or steam in same mold about 1 hr. Serve with
Sunshine Foamy Sauce (page 250) or any favorite sauce. Makes about 10
servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Spicy Chocolate Bread Custards
Keywords: Mom's, Custards
FOR CRUMBS, CUT SLICES INTO TINY CUBES
1 cup soft bread crumbs 1/2 cup milk
1/2 to 1 pkg. semisweet- 1/2 teasp. cinnamon
chocolate pieces 1/4 teasp. ginger
1/3 cup granulated sugar 1/4 teasp. salt
1 1/2 cups milk Light cream
1 egg, slightly beaten
Start heating oven to 350° F. In double boiler, cook crumbs, chocolate,
sugar, and 1 1/2 cups milk until chocolate melts. Combine egg, 1/2 cup milk,
cinnamon, ginger, and salt; add to chocolate mixture; cook, stirring, until
thickened. Turn into 6 greased custard cups. Bake 10 min., or until custards
are bubbling. Serve warm, with cream. Makes 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Baked Nectar Pudding
Keywords: Mom's, Puddings
TOP AND BOTTOM LAYERS REVERSE IN BAKING
1 cup sifted all purpose 2 tablesp. melted butter or
flour margarine
2 teasp. baking powder 1/4 cup brown sugur,
1/2 teasp. salt packed
1/2 cup granulated sugar 1 12-oz. can whole-fruit
1/2 cup chopped walnuts apricot nectar (1 1/2 cups)
1/2 cup milk 1/4 cup water
1 teasp. vanilla extract Light cream
Start heating oven to 350° F. Grease 8" x 8" x 2" pan. Sift together first 4
ingredients. Stir in nuts, then next 3 ingredients; pour into pan. Sprinkle
on brown sugar. Heat nectar and water till boiling; then pour over pudding;
don't stir. Bake 35 to 40 min. Serve warm, with cream. Makes 8 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: No-Bake Custards
Keywords: Mom's, Custards
NICE AS IS OR TOPPED WITH ANY FRUIT
Packaged custard-dessert mix, which cooks in about 7 min., unmolds and
tastes remarkably like old-fashioned baked custard.
Coffee Custards. Add 2 teasp. instant-coffee powder.
-End Recipe Export-
-Begin Recipe Export-
Title: Butterscotch Rice
Keywords: Mom's, Puddings, Rice
2/3 cup packaged precooked margarine
rice 1/3 cup brown sugar,
2 cups milk packed
1/4 teasp. salt 1 teasp. vanilla extract
3 tablesp. butter or 1/2 cup snipped dates
In large saucepan, combine first 3 ingredients; cover loosely. Bring to
boil; boil gently 15 min., fluffing rice occasionally with fork. Meanwhile,
in small saucepan melt butter, add sugar, cooking till sugar dissolves. Add
sugar mixture to cooked rice, with vanilla and dates. Serve warm, or
refrigerate 1 hr. Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Rum-Butterscotch Pudding
Keywords: Mom's, Puddings
REFRIGERATE WALNUTS TO KEEP THEM FRESH
1 cup water or syrup from
canned fruit
3/4 cup brown sugar,
packed
2 tablesp. butter or
margarine
1 teasp. rum extract
Light cream
Start heating oven to 375° F. Grease 10" x 6" x 2" pan. Heat water brown
sugar, and butter to boiling point; add rum extract; pour over biscuits.
Bake 30 min. Serve warm, with light or whipped cream, if desired. Makes 6
servings.
-End Recipe Export-
-Begin Recipe Export-
Title: De Luxe Rennet Custard
Keywords: Mom's, Custards, Rennet
Choose your favorite rennet-custard flavor. Make as
package directs, but substitute light cream for milk.
Just before serving, top with one of these:
Toasted coconut Partially thawed frozen
Orange sections or fresh raspberries or
Canned apricot nectar strawberries
Chopped walnuts Canned pineapple tidbits
Chocolate-Almond. Add 1/4 teasp. almond extract to chocolate rennet.
Rum-Mocha. Add 1/4 teasp. rum extract and 1 teasp. instant-coffee powder to
chocolate rennet.
Trifle. Sprinkle cake slices with rum, sherry, or brandy extract. Pour
vanilla or lemon rennet-custard dessert over slices.
Cranberry or Prune Island. Beat 1 egg white until stiff but not dry.
Gradually beat in 2 tablesp. granulated sugar. Fold in 1 teasp. lemon juice,
1/3 cup canned jellied cranberry sauce, and few drops red food color. Or
substitute 1/2 cup canned strained prunes (baby pack) for canned jellied
cranberry sauce and red food color. Divide meringue among 5 sherbet glasses.
Pour on vanilla rennet.
Sherry-Maple. Add 1 teasp. sherry extract to maple rennet.
Orange-Mincemeat. Place spoonful of prepared mincemeat in each serving dish.
Pour on orange rennet.
-End Recipe Export-
-Begin Recipe Export-
Title: Chocolate-Pecan Squares
Keywords: Mom's, Mousse
Source: Better Homes & Gardens, March 1960
2 4-ounce packages 1/2 cup chopped pecans
sweet cooking 4 stiff-beaten
chocolate egg whites
1 tablespoon water 1 6-ounce can
4 beaten egg yolks (2/3 cup) evaporated
2 tablespoons sifted milk, chilled icy
confectioners' cold and whipped
sugar Vanilla wafers
In double boiler, melt chocolate with water. Remove from heat; stir in egg
yolks, then sugar. Cool to room temperature, then stir in pecans. Fold in
egg whites and whipped evaporated milk. Cover bottom and sides of 8x8x2-inch
baking dish with layer of vanilla wafers. Top with half of the chocolate
mixture, then with a layer of wafers. Carefully spoon on remaining
chocolate. Trim with wafer halves. Chill several hours or overnight. Cut in
9 squares.
-End Recipe Export-
-Begin Recipe Export-
Title: Christmas Plum Pudding with Hard Sauce
Keywords: Mom's, Puddings
Source: GOOD HOUSEKEEPING INSTITUTE
3 cups sifted all-purpose 1 cup chopped apple
flour 2 cups seedless raisins
1/2 teasp. salt 1 cup currents
1 teasp. baking soda 1 cup light molasses
2 teasp. cinnamon 1 cup cold water
1/2 teasp. ground cloves Hard Sauce, below
1/2 teasp. allspice Brandy, or sugar cubes and
2 cups ground suet lemon extract
Day before or early in day:
1. Sift flour with salt, baking soda, cinnamon, cloves, and allspice; set
aside.
2. In large bowl, combine suet, apple, raisins, currants, molasses, and
water; stir in flour mixture until thoroughly mixed.
3. Turn into greased 2-qt. pudding mold. Cover tightly; place on trivet in
deep kettle. Add enough boiling water to come halfway up side of mold.
Steam, covered, 3 hr. Serve warm with Hard Sauce. (If pudding is made ahead,
reheat, wrapped in aluminum foil, in 350° F. oven about 45 min.)
4. To flame: In saucepan, heat about 1/2 cup brandy until slightly warm;
pour over pudding; light with match. Or surround pudding with sugar cubes,
each of which has been dipped in lemon extract; then light. Makes 10 to 12
servings.
Hard Sauce:
1/4 cup soft butter or marga- 1/8 teasp. salt
rine 1 teasp. vanilla extract or
1 cup sifted confectioners' 1 tablesp. brandy
sugar
Day before or early in day:
1. Beat butter with confectioners, sugar until light and fluffy; add salt
and vanilla.
2. Refrigerate until serving time. Makes about 1/2 cup.
-End Recipe Export-
-Begin Recipe Export-
Title: Nesselrode Flambe
Keywords: Mom's, Custards
Source: Good Housekeeping
4 cups light cream 1 10-oz. bottle prepared
4 cups milk Nesselrode sauce
3 pkg. unflavored gelatine 1/3 cup white rum
cups granulated sugar Red food color
1 teasp. salt Angelica leaves
6 eggs, slightly beaten Red and green candied
2 tablesp. vanilla extract cherries
or 1/2 cup white rum Sugar cubes, lemon extract
Day before:
1. In large double-boiler top, scald cream with milk.
2. Combine gelatine, sugar, salt, eggs; stir in a little scalded cream.
Return to rest of cream; cook, stirring, over hot, not boiling, water till
it coats metal spoon.
(This custard may be cooked over direct heat, provided the heat is kept very
low and custard is stirred constantly to prevent curdling.)
3. Stir in vanilla; pour into 3-qt. ring mold. Refrigerate until firm.
4. Meanwhile, combine Nesselrode sauce with rum and a drop or two of red
food color, refrigerate.
5. To serve, unmold custard ring onto serving plate. Decorate as pictured
opposite, with leaves, cut out of angelica, and candied cherries.
6. In saucepan, heat Nesselrode sauce slightly; turn into bowl; place in
center of ring.
7. To flame: On sauce, put several sugar cubes, dipped in lemon extract;
light with match. Serve at once. Makes about 12 servings.
NOTE: For an ice-cream mold, pack a 3-qt. ring mold with 3 qt. soft vanilla
ice cream. Store in freezer until ready to serve. Unmold; decorate as above.
-End Recipe Export-
-Begin Recipe Export-
Title: Peach Conde
Keywords: Mom's, Puddings, Rice
Source: Good Housekeeping
3 cups miik whipped
1/2 cup raw regular white Nutmeg
rice 6 to 8 canned peach halves,
1/4 teasp. snlt well-drained
3 egg yolks Thawed frozen raspberries
3/4 teasp. vanilla extraet Sugar cubes
1/3 cup granulated sugar Lemon extract
1/2 cup heavy cream,
Early in day:
1. In top of double boiler, combine milk, rice, and salt; bring to boil over
direct heat, stirring constantly. Then over hot water, cook, covered, about
40 min., or until milk is absorbed by rice.
2. Combine egg yolks, vanilla, and sugur; stir into rice mixture- cook,
stirring, about 5 min. longer.
3. Refrigerate until well-chilled; fold in whipped cream.
4. Spoon into individual dessert dishes, filling about two thirds full;
sprinkle top of each with nutmeg. On top of each serving, arrange a peach
half, hollow side up. Refrigerate until serving time.
5. To serve, spoon thawed frozen raspberries over each.
6. To flame: In center of each peach half, place a sugar cube dipped in
lemon extract; light with match. Serve at once. Makes 6 to 8 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Petits Pots de Creme au Chocolat
Keywords: Mom's, Custards
(small chocolate custards)
4 sq. unsweetened chocolote
2/3 cup granulated sugar
1/4 cup water
5 eggs, separated
2 teasp. rum or cognac
Day before or early in day:
1. In double boiler, melt chocolate; add sugar, water; cook, stirring, until
sugar is dissolved.
2. With egg beater, beat yolks well. Stirring vigorously, slowly pour yolk
into chocolate mixture. Remove from heat; stir in rum- cool 5 min.
3. Beat egg whites stifE. Fold in chocolate mixture. Pour into 6 custard
cups. Refrigerate several hours or overnight. Serve topped with whipped
cream if desired. Makes 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Creme Brulee aux Fruits (creme brulee with fruits)
Keywords: Mom's, Creme Brulee, Custards
3 cups heavy cream
6 egg yolks
6 tablesp. granulated sugar
1 teasp. vanilla extract
1/2 cup brown sugar, sifted
2 to 3 cups strawberries or cut-up pineapple or peaches or a mixture of
all 3
Day before:
1. In bottom of double boiler, heat cream till scalded. In double-boiler
top, beat yolks with granulated sugar. Slowly stir cream into yolks.
2. Cook mixture over hot, not boiling, water until it coats spoon. Add
vanilla. Refrigerate in 1- to 1 1/2-qt. ovenware casserole or flat baking
dish.
Just before serving:
1. Over custard, sprinkle brown sugar.
2. Set custard dish in pan; surround with ice cubes. Broil custard till
sugar caramelizes--about 1 min.
3. Breaking brown-sugar crust by tapping with spoon, serve at once over
fruits, in nappy dishes or sherbet glasses. Makes 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Creme Renversee au Caramel (caramel custard)
Keywords: Mom's, Custards
1/2 cup granulated sugar
1/4 cup water
2 cups milk
1/4 teasp. vanilla extract
3 eggs plus 2 egg yolks
1/2 cup granulated sugar
1. Start heating oven to 350° F. With 1/2 cup sugar and water, make Caramel
Syrup as above. Pour into bottom of 6 custard cups.
2. In saucepan, scald milk, vanilla. Meanwhile, with fork, beat eggs and egg
yolks with 1/2 cup sugar.
3. While stirring with fork, slowly pour hot milk into eggs. Then turn
mixture into custard cups; place cups in shallow pan; pour in boiling water
to come within 1" of tops of cups.
4. Bake custards 20 to 25 min. or until silver knife inserted in center
comes out clean. Refrigerate.
5. To serve, unmold custards; caramel will run down over them as sauce.
Makes 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Cranberry Mousse
Keywords: Mom's, Mousse
1 1-lb. can jellied cran- 1 cup heavy cream,
berry sauce whipped
2 tablesp. granulated sugar 1/2 teasp. almond extract
Turn temperature control of refrigerator to coldest setting. With fork, beat
together cranberry sauce and sugar until well blended. Fold in cream and
extract. Turn into freezing tray; freeze until just firm, stirring once.
Then reset temperature control. Makes 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Strawberry Mousse
Keywords: Mom's, Mousse
1 12-oz. pkg. thawed frozen 1/4 teasp. salt
sliced strawberries 2 egg whites
1 teasp. fresh, frozen, or 1 1/2 cups heavy cream
canned lemon juice
Turn temperature control of refrigerator to coldest setting. Press
strawberries through strainer. Add lemon juice, salt. Beat egg whites till
they form soft peaks; fold into berries. Whip cream, fold into berry
mixture. Pour into freezing tray- freeze until just firm, stirring once.
Then reset temperature control, Makes 8 to 10 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Pistachio Mousse
Keywords: Mom's, Mousse
2 cups milk 2 teasp. vanilla extract
3 egg yolks 1/2 teasp. almond extract
1 cup granulated sugar 1/2 cup chopped pistachio
1/4 teasp. salt nuts
1 1/3 cups heavy cream Green food color
Turn temperature control of refrigerator to coldest setting, Scald milk.
Beat egg yolks, add sugar and salt; stir in milk slowly. Cook over low heat
until mixture thickens--about 3 min. Cool; then add cream, extracts, and
nuts. With green food color, tint delicate green.
Turn into freezing tray- freeze until just firm, stirring once. Then reset
temperature control. Makes 8 to 10 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Steamed Chocolate Pudding With Cream Sauce
Keywords: Mom's, Puddings
3 tablespoons butter
2/3 cup sugar
1 egg
1 cup milk
2 1/2 cups flour
4 1/2 teaspoons baking powder
2 1/2 squares bitter chocolate
1/4 teaspoon salt
Cream butter, and add sugar gradually, then add the well beaten egg. Sift
flour with baking powder and salt, and add alternately with milk to first
mixture, Then add chocolate which has been melted over hot water. Turn into
buttered mold. Cover tightly, and steam two hours. Serve with cream sauce.
CREAM SAUCE:
1/4 cup butter
1 cup powdered sugar
1/4 cup heavy cream
1/2 teaspoon vanilla
Cream butter and sugar, add vanilla, and stiffly beaten cream.
-End Recipe Export-
-Begin Recipe Export-
Title: French Chocolate Cream
Keywords: Mom's, Cream
1 large (1 lb) potato 1 teaspoon vanilla
5 sq (5 oz) unsweet- extract
ened chocolate 1 teaspoon instant
3/4 cup butter or or frozen coffee
margarine concentrate
1 1/2 cups sugar 2 egg yolks
Boil potato in its jacket until tender when tested with a fork. Meanwhile,
butter a 1-quart deep casserole or loaf pan well; melt chocolate over hot
water.
Work butter or margarine until creamy, then work in the sugar gradually
until mixture is smooth. Flavor with vanilla extract and coffee. Drop in
unbeaten egg yolks and beat hard; add the melted chocolate and beat again.
Now work the cooked potato, skin and all, through a sieve or food mill. Add
the hot potato to the chocolate mixture and mix well. Spoon into casserole
and chill in refrigerator about 3 hours or until solid.
TO SERVE: Dip casserole or pan in warm water until dessert loosens, arrange
on platter and cut in thin, thin slices. Keeps beautifully, unsliced, in
refrigerator.
-End Recipe Export-
-Begin Recipe Export-
Title: Chocolate Sophisticate
Keywords: Mom's, Mousse
The mingling of chocolate and coffee . . . now and then a ladyfinger! This
dessert's a mark of gracious hospitality.
4 squares semisweet chocolate
2 teaspoons instant coffee
1 tablespoon gelatine
1 tablespoon water
1/2 cup sugar
1/4 teaspoon salt
1/4 cup water
1 teaspoon vanilla
5 eggs, separated
18 ladyfingers or spongecake strips
Melt chocolate in heavy saucepan over very low heat. Add instant coffee and
stir until dissolved. Soften gelatine in 1 tablespoon water. Combine sugar,
salt, and water; boil for 1 minute, and cool to lukewarm. Stir in melted
chocolate, vanilla, and softened gelatine. Beat egg yolks until very thick
and lemon-colored. (At least 5 minutes). Blend into chocolate mixture. Beat
egg whites until stiff and fold into chocolate mixture.
Lay split ladyfingers or spongecake strips in bottom of well-oiled 9- by 5-
by 3-inch loaf pan. Spoon in about 1 cup of chocolate mixture. Line sides of
pan with split ladyfingers or spongccake strips, anchoring the ends in the
filling. Fill the mold with alternate layers of chocolate filling and
ladyfingers, ending with ladyfingers. Chill for at least 24 hours. Unmold on
chilled plate. Serve at once. Makes 6 to 8 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Strawberry Lime Whip
Keywords: Mom's, Jello
1 package Lime Jell-o
2 cups hot water
3 tablespoons lemon juice
2 tablespoons sugar
1/2 cup cream whipped
1 cup sweetened sliced
strawberries
Dissolve Jell-O in hot water. Add lemon juice and chill until slightly
thickened. Then place in bowl of ice and water, and whip until fluffy and
thick. Add sugar to whipped cream and fold into Jell-O mixture. Pile lightly
in sherbet glasses. Chill until firm. Cover with strawberries and serve.
Makes 6 to 8 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Choco-Mint Cream Rice
Keywords: Mom's, Puddings, Rice
Preparation time: 25 min.
Chilling time: 3 hrs.
2 c. cooked rice
1 tbs. (1 envelope) unflavored gelatin 1/2 c. heavy cream
1/4 c. sugar 2 egg whites
1/8 tsp. salt 2 tbs. sugar
1 pkg. (6 oz.) semi-sweet chocolate bits 1/3 c. mint jelly
2 egg yolks 1/2 c. heavy cream
1 1/4 c. milk 1 tbs. mint jelly
Combine gelatin, 1/4 cup sugar, salt, and chocolate bits in top of double
boiler. Beat egg yolks slightly with milk; stir into gelatin mixture. Cook
over boiling water, stirring constantly, until chocolate is melted and
mixture is slightly thickened. Remove from heat; stir in rice; chill until
mixture is quite cold and has begun to set. Beat 1/2 cup heavy cream until
stiff. Beat egg whites until foamy; add 2 tablespoons sugar and continue to
beat until stiff peaks form. Break up mint jelly with a fork; fold into
chocolate mixture with cream and egg whites. Chill until mixture begins to
set. Spoon into 6 sherbet glasses. Whip 1/2 cup heavy cream; beat in 1
tablespoon mint jelly; spoon over pudding in sherbet. Top with additional
mint jelly, if desired.
Makes 6 servings. 441 cal. per serving
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-Begin Recipe Export-
Title: Caramel Whip
Keywords: Mom's, Puddings
2 teasp. unflavored
gelatine
3/4 cup cold water
3/4 cup brown sugar,
packed
3 eggs, separated
Dash salt
1 teasp. vanilla extract
3 tablesp. sugar
Dash salt
1 1/2 cups milk
1/2 teasp. vanilla
extract
1/4 teasp. lemon
extract
1/4 teasp. almond
extract
chopped walnuts
Saturday morning: Soften gelatine in 1/4 cup water. Boil brown sugar with
remaining 1/2 cup water to 232° F. on candy thermometer. or until syrup
spins thread. Meanwhile, beat egg whites with dash salt until stiff. Remove
syrup from heat; stir in gelatine until dissolved; slowly add to beaten
whites. beating constantly. Add 1 teasp. vanilla; with rubber spatula, fold
in well. Pour into 1-qt. mold or 6 individual molds. Refrigerate.
For sauce, in saucepan, beat egg yolks until lemon-colored; stir in
granulated sugar, dash salt. then milk. Cook over low heat, stirring, until
thickened. Stir a few min.; then add 1/2 teasp. vanilla extract and lemon
and almond extracts. Cool; refrigerate.
At dessert time Sunday: Unmold caramel dessert; sprinkle with walnuts. Pass
custard sauce. Makes 6 servings.
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-Begin Recipe Export-
Title: Danish Rice Dessert with Bing-Cherry Sauce
Keywords: Mom's, Puddings, Rice
alternate for cheese and fruit
2/3 cup packaged pre- 3 tablesp. granulated 1/2 teasp. vanilla extract
cooked rice sugar 3/4 to 1 cup heavy cream,
2 cups milk 1/4 cup chopped, blanched whipped
1/2 teasp. salt almonds
At your convenience: In large saucepan, combine rice and milk, bring to
boil; boil gently, loosely covered, 15 min., fluffing rice occasionally with
fork. Remove from heat; add salt and next 3 ingredients. Cool 5 min.
Rerigerate.
Just before serving: Fold in cream. Serve with warm Bing-Cherry Sauce.
Makes 6 servings.
Bing-Cherry Sauce:
About 20 min. before serving: Drain 1 No. 2 1/2 can pitted Bing cherries,
reserving 1 1/2 cups juice. In saucepan, blend together 2 tablesp. cherry
juice with 5 teasp. cornstarch. Add remaining juice; cook, stirring, 5 min.,
or until clear and thickened. Remove from heat; add cherries and 1/2 teasp.
lemon juice. Makes 3 cups. (If desired, make ahead; reheat to serve.)
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-Begin Recipe Export-
Title: Baked Tapioca Custard
Keywords: Mom's, Custards, Tapioca
Source: Recipes from Minute brand tapioca
. . . makes a perfect fluffy custard with a minimum of eggs and milk
1/4 cup Minute Tapioca 1/2 cup sugar
1/4 teaspoon salt 4 cups milk
1 teaspoon vanilla
3 eggs, slightly beaten
1 tablespoon butter Nutmeg
Combine Minute Tapioca, sugar, salt, and milk in a saucepan. Cook and stir
over medium heat until mixture comes to a full boil--6 to 8 minutes. Remove
from heat; add vanilla. Pour over eggs, stirring constantly. Add the butter.
Pour 1 1/2-quart baking dish or 8 custard cups. Sprinkle with nutmeg. Set
in pan of hot water. Bake in slow oven (325°F.) 45 minutes, or until a knife
inserted in center comes out clean Makes 8 servings.
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-Begin Recipe Export-
Title: Fruit Juice Tapioca
Keywords: Mom's, Custards, Tapioca
Source: Recipes from Minute brand tapioca
. . . use your favorito juice to make this lower-in-calories dessert treat
1/4 cup Minute Tapioca Sugar*
2 1/2 cups fruit juice* Dash of salt
* Use 1/3 cup sugar with grape or apple juice; 2/3 cup sugar with
pineapple-orange juice; 3/4 cup sugar with pineapple juice.
Combine the ingredients in saucepan. Let stand about 5 minutes. Stir. Cook
over medium heat, stirring occasionally until mixture comes to a boil.
Remove from heat. Pour into 1-quart bowl. Serve warm or chilled. Serves 4 to
6.
Idea! Fold crushed fruit into hot tapioca. Serve as a dessert, spread for
breads, topping over ice cream, or accompaniment to meats.
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-Begin Recipe Export-
Title: Cranberry Star Mold
Keywords: Mom's, Jello, Cranberries
Source: BETTER HOMES & GARDENS, DECEMBER, 1956
Drain one 9-ounce can (1 cup) crushed pineapple, reserving syrup. Add
boiling water to syrup to make 1 1/4 cups. Dissolve 1 package raspberry
flavored gelatin in the hot liquid; chill till partially set. Fold in one
1-pound can (2 cups) whole cranberry sauce, 1 teaspoon grated orange peel, 1
cup drained orange sections (membrane removed), and the pineapple. Whip 1
cup heavy cream; fold in. Pour into 1 1/2 mold. Chill till set. Unmold; top
with whipped cream. Makes 8 to 10 servings.
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-Begin Recipe Export-
Title: Yuletide Chocolate Dessert
Keywords: Mom's, Cream
Source: BETTER HOMES & GARDENS, DECEMBER, 1956
2 cups fine vanilla-
wafer crumbs 1/4 cup sugar
1/3 cup melted but- 2 tablespoons cocoa
ter or margarine 1 cup heavy cream
. . . 1 cup chopped Cali-
1/2 cup butter or fornia walnuts
margarine 1 fully ripe banana,
1 1/2 cups sifted con- mashed
fectioners' sugar 1/4 cup sliced mara-
2 eggs schino cherries
Mix together crumbs and melted butter; reserve 2 tablespoons for top. Press
remainder in bottom of 1-quart refrigerator tray. Cream together 1/2 cup
butter and confectioners' sugar. Add eggs, one at a time, beating well after
each. Spread over crumbs. Combine sugar, cocoa, and cream; whip. Fold in
nuts and fruits; pile atop mixture in pan. Sprinkle reserved crumbs over.
Chill 24 hours or freeze. Cut in wedges. Makes 9 to 12 servings.
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-Begin Recipe Export-
Title: Pineapple-Rice-Cream Dessert
Keywords: Mom's, Cream, Rice, Pineapples
1/4 lb. marshmallows pineapple 1 cup heavy cream,
(about 16) 1 cup cold cooked rice whipped
1 cup canned crushed 1 cup chopped walnuts
Saturday morning: Snip marshmallows into small pieces (first dip scissors
into hot water, to keep them from sticking). Add undrained pineapple.
Refrigerate. Sunday morning: Lightly fold rice, nuts, and whipped cream into
marshmallow mixture.
Refrigerate until serving time. Makes 6 to 8 servings.
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-Begin Recipe Export-
Title: Pineapple-Crumb Squares
Keywords: Mom's, Puddings, Pineapples
1 cup graham-cracker 1 1/4 cups water
crumbs 1/2 cup syrup from
2 tablesp. granulated sugar pineapple
1/4 cup melted butter or 1/2 cup drained canned
margarine crushed pineapple (8 oz. can)
1 pkg. vanilla pudding
Start heating oven to 375° F. Combine first 3 ingredients; firmly press two
thirds of mixture into bottom of 9" x 5" x 3" loaf pan. Bake 5 min.; cool.
Meanwhile, in saucepan, combine pudding, water, pineapple syrup. Cook over
medium heat, stirring, until mixture comes to full boil. Add pineapple; cool
5 min., stirring once or twice. Pour over crumbs in pan. Sprinkle reserved
crumbs over top. Refrigerate several hours, or until firm. Serve cut into
squares, with sweetened whipped cream if desired. Makes 6 to 8 servings.
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-Begin Recipe Export-
Title: Rich Nectar Whip
Keywords: Mom's, Cream
ENJOY LEFTOVER FIG BARS WITH MILK
12 fig bars 1/2 teasp. grated lemon
3/4 cup canned whole-fruit rind
apricot ncctar 1/3 cup heavy cream,
2 teasp. lemon juice whipped
Crumble fig bars; stir in nectar, lemon juice and rind. Refrigerate several
hours. Just before serving fold in whipped cream. Makes 4 servings.
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-Begin Recipe Export-
Title: Cherry Cola
Keywords: Mom's, Jello
GLORIOUS FLAVOR--EVER SO EASY, TOO
1/2 cup water 1/2 cup chopped walnuts or
1 1/2 cups cola beverage pecans
1 pkg. cherry-flavored 1/2 cup snipped dates
gelatin Whipped cream
Heat water with 3/4 cup cola; pour over gelatin; stir until dissolved; add
rest of cola. Refrigerate until slightly thickened, fold in nuts and dates.
Turn into sherbet glasses. Refrigerate until firm. Garnish with whipped
cream or Low-Cal Topping (page 74). Makes 6 servings.
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-Begin Recipe Export-
Title: Heavenly Pineapple Dessert
Keywords: Mom's, Cream
GOOD NEWS FOR CALORIE COUNTERS
1 No. 2 can crushed pine- flavored gelatin (or other
apple flavor)
1 1/2 cups pineapple syrup 2 tablesp. granulated sugar
plus water 1 cup heavy cream, whipped
1 pkg. Iemon- or orange-
Drain crushed pineapple. To drained syrup, add enough water to make 1 1/2
cups; bring to boil; pour over gelatin mixed with sugar; stir until
dissolved. Refrigerate until slightly thickened. Fold in pineapple and
whipped cream. Pour into sherbet glasses. Refrigerate until set. Makes 6
servings.
Watching Waistline? Omit sugar. Substitute Low-Cal Topping (page 74) for
whipped cream.
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-Begin Recipe Export-
Title: Peach Fluff
Keywords: Mom's, Cream
REFRIGERATE LEFTOVER SHREDDED COCONUT
1/2 cup heavy cream 2 tablesp. chopped, toasted
1 tablesp. sugar almonds or snipped
4 or 5 diced canned cling- shredded coconut
peach halves (No. 303 1 cup cubed two-day-old
can) cake
6 snipped marshmallows
Whip cream till stiff; beat in sugar. Fold in peaches, marshmallows,
almonds, cake. Spoon into sherbet glasses. Refrigerate several hours before
serving time. Makes 4 or 5 servings.
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-Begin Recipe Export-
Title: Mousse au Chocolat
Keywords: Mom's, Mousse
NEVER MELT CHOCOLATE OVER DIRECT HEAT
1/2 pkg. semisweet-chocolate 3 eggs, separated
pieces 1 teasp. vanilla extract
Melt chocolate over hot, not boiling, water. Remove from heat; with spoon,
beat in egg yolks. Add vanilla. Beat egg whites until stiff but not dry;
fold into chocolate mixture. Spoon into sherbet glasses; refrigerate. Makes
4 servings.
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-Begin Recipe Export-
Title: Rice-Peach Melba
Keywords: Mom's, Puddings, Rice, Peaches
HOMEMADE JELLIES ARE FUN. JUST USE PECTIN
2/3 cup packaged pre- 1/2 cup heavy cream,
cooked rice whipped
2 cups milk 1 No. 2 1/2 can cling-peach
1/3 cup granulated sugar halves, drained
1/2 teasp. salt 1/3 cup currant jelly,
1/8 teasp. nutmeg melted
1/8 teasp. cinnamon
In saucepan, combine rice and milk. Bring to boil; boil gently, loosely
covered, 15 min., fluffing rice occasionally with fork. Remove from heat;
add sugar, salt, spices. Cool 5 min.; chill in freezing tray about 20 min.
watching so that mixture doesn't freeze; then fold into cream. Pile into 6
sherbet glasses; top with peaches, with cut sides down; pour on jelly. Makes
6 servings.
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-Begin Recipe Export-
Title: Shimmering Jellied Fruit- 3 variations
Keywords: Mom's, Jello
1 pkg. fruit-flavored gelatin 1 12-oz. pkg. frozen rasp-
(any of 6 flavors) berries, sliced strawber-
1 cup hot water ries, or peaches
1/2 cup cold water or fruit 1 cup seedless grapes
juice Speedy Custard Sauce
1 tablesp. lemon juice (below)
Dissolve gelatin in hot water; add cold water and next 3 ingredients.
Refrigerate, stirring occasionally as block of fruit thaws and gelatin
sets--about 30 min for soft jelly, 1 hr. for firm jelly. When set, turn into
serving dish or dishes. Top with Speedy Custard Sauce or Low-Cal Topping
(below). Makes 6 servings.
Date-Nut. Substitute 1/2 cup chopped walnuts and 1/2 cup snipped dates for
grapes.
Pine-Mallow. Substitute drained canned pineapple chunks for 1 cup seedless
grapes. When slightly thickened, fold in 4 snipped marshmallows.
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-Begin Recipe Export-
Title: Speedy Custard Sauces
Keywords: Mom's, Custards, Sauces
Pudding Way. Into 1/2 pkg. vanilla pudding (measure contents of package, use
half), gradually stir 1 1/2 cups milk. Cook, stirring, until mixture coats
spoon. Add almond, vanilla, or sherry extract to taste. Refrigerate.
Baby-Custard Way. Into 1 can strained custard pudding (baby pack), fold 1/3
cup heavy cream, whipped, and favorite extract to taste. Refrigerate.
Custard-Dessert Way. Prepare 1 pkg. custard-dessert mix as package directs.
Refrigerate; then beat well.
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-Begin Recipe Export-
Title: Low-Cal Topping
Keywords: Mom's, Sauces
THE WEIGHT WATCHER'S DELIGHT
1/2 cup ice water 1/2 cup nonfat-dry-milk
1 tablesp. lemon juice powder
1 teasp. vanilla extract 3 tablesp. granulated sugar
In bowl, place water, lemon juice, and vanilla. Sprinkle dry-milk powder on
top. With electric mixer or egg beater, beat until stiff--about 10 min. Beat
in sugar; then continue beating until stiff enough to hold soft peaks--about
5 min. more. Use instead of whipped cream to top desserts. Makes about 2 1/2
cups topping.
Maple: Substitute 1/2 teasp. maple extract for vanilla.
Coffee: Add 1 teasp. instant-coffee powder with vanilla.
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-Begin Recipe Export-
Title: Ice-Cream Sauces Instead Of Whipped Cream
Keywords: Mom's, Sauces
With fork, break up 1 pt. vanilla ice cream. Add 2 tablesp. slightly thawed
frozen orange-, tangerine-, or pineapple-juice concentrate. With fork, beat
until smooth, creamy, and of whipped-cream consistency. Serve at once over
warm fruit cobblers, dumplings, steamed pudding, etc. Makes 6 servings.
APPLE-RUM FROST: Use coffee ice cream and 2 teasp. rum extract. Especially
good over warm fruitcake, bread pudding, baked apples, etc.
BRANDY-PECAN FROST: Use butter-pecan ice cream and 1 tablesp. brandy
extract. Luscious on warm baked apples or pears, or broiled peaches.
CHOCO-ALMOND FROST: Use chocolate ice cream and 1/2 teasp. almond extract.
So good on bread pudding.
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-Begin Recipe Export-
Title: So-quick Sauces for Ice Cream, Cake Squares, Fruits
Keywords: Mom's, Sauces
(for puddings, pancakes, and waffles too)
Ice Cream. Stir ice cream to sauce consistency; add sherry, almond, or
brandy extract and bit of spice.
Spiced Cream. To heavy cream, add nutmeg, cinnamon, or allspice. Serve in
pitcher.
Honey Sauce. Stir together 1/4 cup honey and 2 tablesp. melted butter or
margarine.
Orange. Thaw frozen orange-juice concentrate a bit.
Raspberry Sauces. Use thawed frozen raspberries, alone or plus a little
orange or pineapple juice.
Strawberry. Thaw frozen sliced strawberries.
Jam Sauces. Heat berry, apricot, or cherry jam.
Pineapple or Grape. Slightly thaw frozen pineapple- or grape-juice
concentrate.
Sundae Sauces. Use canned pineapple, walnut, strawberry, pecan, chocolate,
or butterscotch sundae sauce.
Orange Marmalade. Stir together equal parts orange marmalade and melted
butter or margarine, plus bit of lemon juice.
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-Begin Recipe Export-
Title: Cranberry Fluff
Keywords: Mom's, Cream, Cranberries
EXTRA SPECIAL WITH A CHICKEN DINNER
1 can whole-cranberry vanilla-wafer crumbs
sauce (about 20 wafers)
1 1/2 cups fine packaged- 1 cup heavy cream, whipped
With fork, break up cranberry sauce. Blend in crumbs; fold in cream. Pile
lightly in sherbet glasses; then refrigerate 30 to 60 min. Makes 6 servings.
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-Begin Recipe Export-
Title: Crunchy Prune Cream
Keywords: Mom's, Cream
1 cup uusweeteued cooked whipped
prunes Dash powdered cloves
2 egg whites 1 teasp. vanilla extract
1/2 cup granulated sugar 1 cup coarse graham-
1 cup heavy cream, cracker crumbs
Pit and slice prunes. Beat egg whites until stiff but not dry; gradually
beat in sugar; fold into cream, with cloves, vanilla, crumbs, prunes. Spoon
into sherbet glasses; refrigerate. Makes 8 servings.
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-Begin Recipe Export-
Title: Orange Sauce
Keywords: Mom's, Sauces
1/2 cup granulated sugar 2 tablesp. butter or
1 tablesp. cornstarch margarine
Dash salt 1 teasp. grated orange rind
Dash cinnamon 1/4 cup orange juice
3/4 cup boiling water 1 tablesp. lemon juice
In saucepan, combine first 4 ingredients; gradually add water. Bring to
boil, cook, stirring constantly, 5 min., or until sauce is thickened. Add
remaining ingredients. To serve, reheat. Makes 4 servings.
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-Begin Recipe Export-
Title: Apple Delight
Keywords: Mom's, Puddings, Tapioca
1/4 cup quick-cooking 2 cups water
tapioca 2 teasp. lemon juice
1/2 cup brown sugar, packed 2 tablesp. butter or
1/2 teasp. salt margarine
3/4 teasp. cinnamon 1 No. 2 can sliced apples
1/4 teasp. nutmeg Light cream
In saucepan, combine first 6 ingredients. Cook over medium heat, stirring,
until mixture comes to boil; add lemon juice and butter. Remove from heat,
cool 15 min.; then stir. Add apples. Serve warm, with cream. Makes 5 or 6
servings.
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-Begin Recipe Export-
Title: Coconut-Fluff Peaches, or Pears
Keywords: Mom's, Puddings, Peaches, Pears
PEAR HALVES ARE NICE SERVED SAME WAY
1 egg white 1/4 teasp. grated lemon rind
1 1/2 teasp. lemon juice 1/3 cup snipped shredded
1 tablesp. syrup from coconut
peaches 4 canned cling-peach
Dash salt halves, drained
2 tablesp. granulated sugar
Combine first 5 ingredients; place over boiling water; with egg beater, beat
4 or 5 min., or until mixture stands in peaks. Remove from heat; fold in
rind and coconut. Cool; heap in peach halves. Makes 4 servings.
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-Begin Recipe Export-
Title: Frosty Fudge Mousse
Keywords: Mom's, Mousse, Frozen
Like a frozen pudding-rich, smooth, and delicious! Cereal and walnuts make
the easy crust.
1 cup milk 1/2 pound (about 32) 1 teaspoon vanilla
2 1-ounce squares marshmallows or 4 1 cup heavy cream,
unsweetened cups tiny whipped
chocolate marshmallows
Dash salt 1 slightly beaten 1 recipe Cereal-
egg yolk crunch Crust
Heat first 4 ingredients over low heat, stirring constantly, till chocolate
and marshmallows melt. Stir small amount hot mixture into egg yolk; return
to hot mixture. Cook and stir over low heat 1 minute. Add vanilla. Chill
till partially set, stirring occasionally. Fold in whipped cream. Pour into
crust. Freeze firm. Cut in 8 or 10 squares.
Cereal-crunch Crust: Beat 1 egg white till stiff peaks form. Fold in 1 cup
crushed wheat flakes, 1/2 cup finely chopped California walnuts, and 1/4 cup
brown sugar; press into bottom of lOx6x1 1/2-inch baking dish. Bake in slow
oven (300°) about 10 minutes. Cool.
-End Recipe Export-
-Begin Recipe Export-
Title: Profiteroles au Chocolate
Keywords: Mom's, Custards, Cream puffs
(small cream puffs with chocolate sauce)
1/2 cup boiling water
1/4 cup butter or margarine
1/8 teasp. salt
1/2 cup sifted all-purpose flour
2 eggs, unbeaten
Creme Patissiere, below
Chocolate Sauce, below
1. Start heating oven to 375° F. Bring water, butter, salt to boil. Add
flour, all at once; then, beat over low heat until mixture leaves sides of
pan and forms compact ball.
2. Remove from heat; continue beating to cool slightly--about 2 min.
3. Add eggs, one at a time, beating well after each addition. After last egg
has been added, beat until mixture has satinlike sheen.
4. Onto greased baking sheet, drop mixture in walnut-size balls. Bake until
golden and puffy--about 30 min. Remove from oven, cut slit in side of each;
bake 5 to 10 min more. Cool.
5. Fill puffs with Creme Patissiere or whipped cream. Arrange in serving
dish. Pour hot Chocolate Sauce over all. Serve 2 or 3 per person. Makes 20
puffs.
Creme Patissiere:
2 cup milk
1/2 cup granulated sugar
1/3 cup flour
1/8 teasp. salt
5 egg yolks, beaten
1/4 teasp. vanilla extract
Day before:
1. In double boiler, heat cream.
2. Combine sugar, flour, and salt. Add to egg yolks; beat until well-mixed.
3. Stir some of hot cream mixture into egg yolks; mix well. Stir egg mixture
into the remaining cream mixture in double boiler.
4. Cook over hot water, stirring constantly, about 15 min. or until mixture
is thickened and coats spoon. Remove from heat.
5. Add vanilla; cover surface with waxed paper; refrigerate overnight.
Chocolate Sauce: In saucepan, simmer 1 cup water and 1 1/3 cups
semisweet-chocolate pieces until thickened and smooth. Makes 2 cups.
-End Recipe Export-
-Begin Recipe Export-
Title: Ananas a la Creme (cream-filled pineapple)
Keywords: Mom's, Custards, Fruits, Pineapple
1. Start heating oven to 425° F. Cut off top of 1 large ripe pineapple. With
knife and spoon, cut out pineapple meat from inside, leaving 1/2"-thick
shell.
2. From pineapple meat, cut off core; then cut into thin slices; in
saucepan, simmer with 1/4 cup granulated sugar 5 min. Drain well.
3. Now, into pineapple shell, spoon Creme Patissiere* and drained
pineapple in layers, until shell is filled, ending with Creme Patissiere.
Toss 2 tablesp. macaroon crumbs with 2 teasp. melted butter or margarine;
sprinkle over top. (Save any leftover creme and fruit for next day's lunch.)
4. Bake pineapple 25 min. or until golden. Serve hot. Makes 4 servings.
*Creme Patissiere
2 cup milk
1/2 cup granulated sugar
1/3 cup flour
1/8 teasp. salt
5 egg yolks, beaten
1/4 teasp. vanilla extract
Day before:
1. In double boiler, heat cream.
2. Combine sugar, flour, and salt. Add to egg yolks; beat until well-mixed.
3. Stir some of hot cream mixture into egg yolks; mix well. Stir egg mixture
into the remaining cream mixture in double boiler.
4. Cook over hot water, stirring constantly, about 15 min. or until mixture
is thickened and coats spoon. Remove from heat.
5. Add vanilla; cover surface with waxed paper; refrigerate overnight.
-End Recipe Export-
-Begin Recipe Export-
Title: Ile Flottante (molded floating island)
Keywords: Mom's, Custards, Meringues
CUSTARD SAUCE:
1 cup heavy cream combined with
1 cup milk
1/2 cup granulated sugar
1 tablesp. flour
1/8 teasp. salt
4 egg yolks, beaten
1/4 teasp. vanilla extract
Day before:
1. In double boiler, heat cream.
2. Combine sugar, flour, and salt. Add to egg yolks; beat until well-mixed.
3. Stir some of hot cream mixture into egg yolks; mix well. Stir egg mixture
into the remaining cream mixture in double boiler.
4. Cook over hot water, stirring constantly, about 15 min. or until mixture
is thickened and coats spoon. Remove from heat.
5. Add vanilla; cover surface with waxed paper; refrigerate overnight.
MERINGUE:
4 egg whites
Granulated sugar
1/8 teasp. salt
1/4 teasp. cream of tartar
1 teasp. vanilla extract
Several hours before serving:
1. Let egg whites stand at room temperature 1 hr.
2. Start heating oven to 350° F. Butter a 1 1/2-qt. mold or 4 to 6 custard
cups; then sprinkle lightly with a little granulated sugar.
3. In large bowl, beat egg whites until foamy; add salt and cream of tartar;
continue beating until soft peaks form; gradually add 1 cup sugar, beating
well after each addition. Continue beating until stiff peaks form.
4. Stir in vanilla. Turn egg-white mixture into prepared mold or custard
cups; set in pan of hot water. Bake mold 30 min., custard cups, 15 min.
5. Unmold at once onto large serving plate or into individual serving
dishes; meringue will shrink slightly. Refrigerate until ready to serve.
CARAMEL SYRUP:
Several hours before serving:
In large, heavy frying pan or skillet, spread 1/4 cup granulated sugar in a
thin layer. Heat slowly over low heat, until sugar is melted and golden in
color. Then, very, very slowly, stir in 3 tablesp. hot water. Continue to
heat syrup until slightly thickened and all sugar lumps are dissolved. (If
syrup becomes too thick to pour, reheat over hot water.)
To serve:
Pour custard sauce around meringue or meringues. Top with all of caramel
syrup; garnish with strawberries. Makes 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Strawberry Charlotte Russe
Keywords: Mom's, Cream, Jello
A slick trick--a super dessert! Be ready to serve seconds--you'll have
requests.
1 commercial or homemade jelly roll
1 package strawberry-flavored gelatine
1 cup hot water
1 cup miniature marshmallows
1 package (10 oz.) frozen strawberries
1/4 cup lemon juice
2 egg whites
1/4 cup sugar
1 cup whipping cream, whipped
1 cup coarsely broken pecans
Cut jelly roll into 1/2-inch slices. Arrange slices over bottom and around
sides of oiled 2 1/2-quart mixing bowl. Dissolve gelatine in hot water. Add
marshmallows and partially drfrosted strawberries, stirring until
marshmallows dissolve. Add lemon juice and chill until partially congealed.
Beat until fluffy. Beat egg whites until soft peaks form. Gradually beat in
sugar. Fold into gelatin mixture. Blend in whipped cream and nuts. Pile
mixture lightly into jelly roll-lined mold. Chill until firm. Unmold and
serve. Makes 1O to 12 servings.
-End Recipe Export-