Tag Archives: Buffalo NY

Christmas, Christmas, Holiday recipes, Holidays, Iroquois Gas Corporation, MCM food, recipe

Vintage recipe for a super yummy Cherry Chiffon Royale

cherry chiffon royal
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CHERRY CHIFFON ROYALE

Course: after church coffee hour, Dessert
Cuisine: American
Keyword: cake, christmas, gelatin

Ingredients

  • 3 ounce powdered cherry gelatin
  • ½ cup water
  • 16 ounces can cherry pie filling
  • 2 ounce package dessert topping mix
  • 2 egg whites
  • ¼ teaspoon cream of tartar
  • ¼ cup sugar
  • 2 packages ladyfingers *

Instructions

  • In a saucepan combine gelatin and water; heat until gelatin dissolves.
  • Stir in pie filling.
  • Chill gelatin until it mounds when dropped from the spoon.
  • Prepare dessert topping mix according to package directions,
  • Beat egg whites with cream of tartar to soft peaks.
  • Slowly add sugar; continue beating to stiff peaks,
  • Fold dessert topping and beaten egg whites into gelatin mixture.
  • Line the bottom of an 8 x 8 X 2-inch pan with half of the ladyfingers.
  • Spoon 1/2 the gelatin mixture over the ladyfingers,
  • Make another layer of ladyfingers on top of gelatin.
  • Then cover with the remaining gelatin mixture.
  • Chill 3 to 4 hours or overnight until firm.
  • Cut into squares to serve.

Notes

* Pound cake cut into 1 x 3-inch pieces may be substituted for ladyfingers.
Buffalo, food, Good Things to Eat and How to Prepare them, recipe

Wine Jelly

Wine Jelly
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WINE JELLY

Course: Dessert
Cuisine: American
Keyword: gelatine, jelly, wine

Ingredients

  • 1 package of Larkin Gelatine
  • 3 pints of freshly boiled Water
  • Juice of 1 lemon
  • 1 cup of cold water
  • 1 cup of sugar
  • ¼ cup of sherry Wine

Instructions

  • Moisten the contents of the package in the cold water for two minutes.
  • Add sugar, pour over this the boiling water.
  • Add lemon-juice and Wine.
  • Strain through cheese-cloth or soft linen into molds.
  • This may be used for invalids or as a dessert.
  • Serve with whipped cream

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food, recipe, Sisters of Charity Hospital Favorite Recipe Cookbook, the 716

PROMO THE ROBOT’S ORANGE SUMMER SALAD

Rocketship 7 was a children’s television series that aired weekday mornings on WKBW-TV in Buffalo, New York from 1962 to 1978 and from 1992 to 1993.

The host of the show was Dave Thomas, who had joined WKBW in 1961. Promo the Robot was the show’s other main on-air character. Rocketship 7 featured segments with Thomas and Promo along with cartoons and other short programs such as Davey and Goliath, and Gumby. Thomas left the station in 1978 to join WPVI in Philadelphia, where he assumed the name “Dave Roberts” When Roberts left, WKBW canceled Rocketship 7

Via Wikipedia

(as a side note Dave Thomas was a stage name- his original name? David Thomas Boreanaz. His son is an actor who kept his birth name- you might have heard of him if you’ve ever heard of Buffy the Vampire Slayer or Angel or Bones. In fact, Promo made at least one appearance on Bones and I had to explain to the spouse my excitement of seeing Promo on Bones)

Orange summer salad
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PROMO THE ROBOT'S ORANGE SUMMER SALAD

Course: after church coffee hour, Dessert, Side Dish, Snack
Cuisine: American
Keyword: fruit, Fruit Salad
Author: Promo the Robot

Ingredients

  • 1 large can crushed pineapple
  • 1 large can mandarin oranges
  • 1 family size orange-flavored gelatin.
  • 1 carton cottage cheese
  • 1 medium-size container frozen whipped cream

Instructions

  • Drain well—crushed pineapple and mandarin oranges and mix together in a large bowl.
  • Sprinkle gelatin on top of the fruit and mix well until gelatin is dissolved.
  • Add cottage cheese and whipped cream and mix well.
  • Serve in a large bowl and decorate with mandarin oranges.
  • Refrigerate a least 6 hours, or, preferably, overnight before serving.

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baking, Breads, Buffalo, Buffalo History, Desserts, Larkin, Larkin Housewives Cookbook, recipe

Dutch Apple Squares

 

dutch apple squares
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Dutch Apple Squares

Course: bread, Brunch, Dessert
Cuisine: American
Keyword: apple, apple bread, bread, Larkin
Author: WILBERTA MERRELL BLISS, SHREWSBURY, Mass.

Ingredients

  • 1 cup scalded milk
  • ⅓ cup lard
  • ⅓ cup granulated sugar
  • 1 teaspoon salt
  • 1 yeast cake
  • ⅓ cup lukewarm water
  • 2 eggs
  • 3 cups bread flour
  • 5 apples
  • ⅓ cup granulated sugar
  • 1 teaspoon Larkin Cinnamon
  • 2 tablespoons currants

Instructions

  • Pour one cup scalded milk over one-third cup each of lard and granulated sugar; add one teaspoon salt.
  • When lukewarm, add one yeast cake softened in one-half cup lukewarm water.
  • Add two unbeaten eggs and three cups of bread flour.
  • Beat thoroughly with a wooden spoon, cover and set in a warm place to rise until it has doubled in bulk.
  • Spread in two square greased pans, brush over with melted butter.
  • Pare and core five apples, out in eighths, press the sharp edges of the apples into the dough.
  • Sprinkle with one-third cup granulated sugar mixed with one teaspoon Larkin Cinnamon and scatter over top two tablespoons currants.
  • Bake one-half hour or more in a hot oven.
  • Cut in squares and serve hot with butter or sweetened and flavored whipped cream.
  • Also good when cold.

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