Category Archives: Desserts

Desserts, newspaper & magazine clippings, recipe, unknown source

Frozen Lime “Pie” for Dessert

I’m not really sure just why the “pie” of the Frozen Lime “pie” is in quotes- it it because there isn’t a crust so somehow it is a fake pie? But it has a topping.
No idea.

 

Frozen ‘Pie’ For Dessert FROZEN LIME “PIE” 2 large eggs 1/2 cup sugar 1/2 cup light corn syrup 1 pint half-and-half 1 teaspoon grated lime rind 1/3 cup fresh lime juice Topping (recipe follows) In a medium bowl with an electric beater, beat the eggs until thick and lemon color. Gradually beat in the sugar, continuing to beat if necessary until thick and ivory color. Add the corn syrup, half-and-half, lime rind and lime juice, beat gently until blended. Pour into an 8-by-2-inch cake span; place in freezer until mixture is frozen around the edges. Turn into a bowl and beat until just smooth. Pour into a 9-inch pie plate and place in freezer. Make Topping. When the lime mixture is partly frozen, but the top is not entirely firm, press the topping evenly over the surface. Place in freezer until topping is frozen, then wrap appropriately and store in freezer. TOPPING In an 8-inch skillet, melt 1/4 cup) butter; remove from heat and stir in 3/4 cup finely crushed graham cracker crumbs and 1/2 cup of fairly coarse ly broken walnuts. Distribute as evenly as possible in a 13- by-9-by-1-inch pan (crumb mixture will not cover bottom); bake in a preheated 375- degree oven, stirring once or twice, until lightly browned -- about 8 minutes. Cool completely.
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FROZEN LIME “PIE”

Course: after church coffee hour, Dessert
Cuisine: American
Keyword: I like pie, lime, pie

Ingredients

  • 2 large eggs
  • ½ cup sugar
  • ½ cup light corn syrup
  • 1 pint half-and-half
  • 1 teaspoon grated lime rind
  • ⅓ cup fresh lime juice
  • Topping recipe follows

Instructions

  • In a medium bowl with an electric beater, beat the eggs until thick and lemon color.
    2 large eggs
  • Gradually beat in the sugar, continuing to beat if necessary until thick and ivory color.
    ½ cup sugar
  • Add the corn syrup, half-and-half, lime rind and lime juice, beat gently until blended.
    ½ cup light corn syrup, 1 pint half-and-half, 1 teaspoon grated lime rind, ⅓ cup fresh lime juice
  • Pour into an 8-by-2-inch cake span; place in freezer until mixture is frozen around the edges.
  • Turn into a bowl and beat until just smooth.
  • Pour into a 9-inch pie plate and place in freezer.
Frozen ‘Pie’ For Dessert FROZEN LIME “PIE” 2 large eggs 1/2 cup sugar 1/2 cup light corn syrup 1 pint half-and-half 1 teaspoon grated lime rind 1/3 cup fresh lime juice Topping (recipe follows) In a medium bowl with an electric beater, beat the eggs until thick and lemon color. Gradually beat in the sugar, continuing to beat if necessary until thick and ivory color. Add the corn syrup, half-and-half, lime rind and lime juice, beat gently until blended. Pour into an 8-by-2-inch cake span; place in freezer until mixture is frozen around the edges. Turn into a bowl and beat until just smooth. Pour into a 9-inch pie plate and place in freezer. Make Topping. When the lime mixture is partly frozen, but the top is not entirely firm, press the topping evenly over the surface. Place in freezer until topping is frozen, then wrap appropriately and store in freezer. TOPPING In an 8-inch skillet, melt 1/4 cup) butter; remove from heat and stir in 3/4 cup finely crushed graham cracker crumbs and 1/2 cup of fairly coarse ly broken walnuts. Distribute as evenly as possible in a 13- by-9-by-1-inch pan (crumb mixture will not cover bottom); bake in a preheated 375- degree oven, stirring once or twice, until lightly browned -- about 8 minutes. Cool completely.
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Lime “Pie” Topping

Course: after church coffee hour, Dessert
Cuisine: American
Keyword: I like pie, lime, pie

Ingredients

  • ¼ cup butter
  • ¾ cup graham cracker crumbs
  • ½ cup broken walnuts

Instructions

  • In an 8-inch skillet, melt ¼ cup butter; remove from heat and stir in ¾ cup finely crushed graham cracker crumbs and ½ cup of fairly coarsely broken walnuts.
  • Distribute as evenly as possible in a 13- by-9-by-1-inch pan (crumb mixture will not cover bottom); bake in a preheated 375- degree oven, stirring once or twice, until lightly browned — about 8 minutes.
  • Cool completely.
Cookies!, Desserts, newspaper & magazine clippings, recipe, unknown source

HELLO DOLLY BARS

HELLO DOLLY BARS 1/4 cup butter 1 cup graham cracker crumbs 1 cup flaked coconut 1 cup semi-sweet chocolate pieces 1 cup chopped nuts 1 15-ounce can sweetened condensed milk Melt butter in a 9-inch square pan. Sprinkle in .a layer each of cracker crumbs, coconut, chocolate pieces and nuts. Carefully pour condensed milk over nuts and bake in a 350-degree oven 30 minutes. Cool in pan and cut in squares or bars.
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HELLO DOLLY BARS

Cook Time30 minutes
Course: after church coffee hour, Cookie, Dessert
Cuisine: American
Keyword: cookie, cookies, cooky, Hello Dolly

Equipment

  • 1 9" square pan

Ingredients

  • ¼ cup butter
  • 1 cup graham cracker crumbs
  • 1 cup flaked coconut
  • 1 cup semi-sweet chocolate pieces
  • 1 cup chopped nuts
  • 15 ounce sweetened condensed milk

Instructions

  • Melt butter in a 9-inch square pan.
    ¼ cup butter
  • Sprinkle in a layer each of cracker crumbs, coconut, chocolate pieces and nuts.
    1 cup graham cracker crumbs, 1 cup flaked coconut, 1 cup chopped nuts, 1 cup semi-sweet chocolate pieces
  • Carefully pour condensed milk over nuts and bake in a 350° oven for 30 minutes.
    15 ounce sweetened condensed milk
  • Cool in pan and cut in squares or bars.
Desserts, random cards, recipe, The Thorncliff recipe collection, unknown source

Red-Raspberry Puff

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Red Raspberry Puff

Course: Dessert
Keyword: puff, raspberry

Ingredients

  • 1½ cup Vanilla wafers crushed
  • ¼ cup butter melted
  • 2 Tbsp sugar
  • 4 egg whites
  • ½ cup sugar
  • 2 cup sweetened red raspberries
  • ½ cup heavy cream
  • 2 tsp sugar

Instructions

  • Mix crumbs, butter and 2 tbsp sugar.
  • Press in 8"x8"x2" pan
  • Beat egg whites until soft peaks are formed.
  • Beat in ½ cup sugar, 1 tbsp at a time.
  • Spread over crumb mixture.
  • Bake 325° until meringe is lightly browned, about 20 minutes.
  • Cool.
  • Cut into 9 squares.
  • Top with raspberries.
  • Whip cream then beat in 2 tsp sugar.
  • Spoon over raspberries.
Buffalo, Desserts, Modern Menus ... the electric way, Niagara Hudson/ Niagara Mohawk/ National Grid, recipe, the 716

A vintage recipe for Peach Marlow

One of the things I have discovered about vintage recipes is that sometimes measurements can be optional. I wonder- just what sized marshmallows are intended for this recipe. I think it would be safe to assume that this recipe for Peach Marlow would use the traditional size of marshmallows (that we use for s’mores) and neither the giant ones sold today or the little ones. Another thing I’ve discovered is how they will leave out instructions- here we have the example of assuming that people already know how to whip cream and that they are doing it while allowing the peach/ marshmallow mixture to cool. (Of course NOW I’ve discovered a typo in the PDFs I created… sighs… back to fixing that)

modern menus
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Peach Marlow

Course: after church coffee hour, Dessert
Cuisine: American
Keyword: marshmallow, peaches
Author: Laura M. Rischman, Director Home Service Bureau

Ingredients

  • 20 marshmallows
  • 1 cup crushed peaches
  • ¼ cup water
  • ½ pint whipping cream
  • 3 Tbs sugar

Instructions

  • Sprinkle the crushed peaches with sugar and let stand while the marshmallows and water are steaming.
  • When the liquid stage is reached, add the sweetended peaches and allow to cool.
  • When quite cold and slightly stiffened, carefully combine with the cream that has been whipped stiff.
  • Pour into trays and freeze.

Notes

If it is desired to use canned peaches instead of fresh fruit, use ½ cup from the juice instead of the water, only 18 marshmallows, omit the sugar and add ½ tsp vanilla. Follow the instructions as above.
Cake, Desserts, random cards, recipe, unknown source

Italian Love Cake

I am going to be honest here- I have never heard of the Italian Love Cake until I found this recipe card in a random recipe box that I found at Amvets. Should we tell Candy Rinaldo that the card she so nicely wrote out ended up at the thrift?
I did find some random websites that claimed that this cake was “made famous” by Mario Batali but this card appears to date before he made it famous. Who knows. It does look super-rich and sweet though.

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Italian Love Cake

Course: after church coffee hour, cake, Dessert
Cuisine: Italian
Keyword: cake, chocolate cake
Author: Candy Rinaldo

Ingredients

Cake layer

  • 1 chocolate cake mix (with pudding in it)
  • (additional ingredients as needed to for the cake mix)

Second Layer

  • 2 lbs Ricotta Cheese
  • 4 eggs
  • ¾ tsp sugar
  • 1 tsp vanilla

Third Layer

  • 1 container Cool Whip
  • 1 package instant chocolate pudding
  • milk

Instructions

Cake Layer

  • Prepare cake as instructed on box.
  • Put in prepared 13"x9" pan

Second Layer

  • Mix and pour over cake batter.
  • Cook for 1 hour at 350°

Third Layer

  • Mix a little milk with pudding mix until smooth.
  • Add Cool Whip & amaretto (if desired) to reach desired consistency.
  • Pour over each piece when served.

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