CHERRY ANGEL FOOD TRIFLE

 

OCCIDENTAL HOTEL'S HOT FUDGE SAUCE

 I have no idea what city this was in.

Robert Redford Dessert

 This is a prized recipe as it is in my late aunt's handwriting. She sent me this back in the 1980s.

GOOD OLD FASHION CHOCOLATE SAUCE

This is a delicious chocolate sauce from "Back Home in Indiana".

3/4 cup granulated sugar
1/2 cup baking cocoa
3 tablespoons water
2 tablespoons corn syrup
1/2 tall can of evaporated milk
3/4 teaspoon vanilla extract

In a heavy saucepan mix the sugar and cocoa together. Stir in the water and corn syrup. Cook over medium heat, stirring constantly to boiling. Boil, while continuing to stir, for 3 minutes. Remove pan from the heat and add the evaporated milk and the vanilla extract.

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YUMMY REFRIGERATED ECLAIR DESSERT

This is a yummy dessert we often enjoyed back in my young days in Southern Indiana.

1 regular box of graham crackers
1 small carton of frozen whipped topping, thawed
2 small pkgs vanilla instant pudding mix
3 1/2 cups milk

Make the vanilla pudding according to the package directions using 3 1/2 cups of milk for the two packages. Refrigerate until set. Add the whipped topping, blending in well and refrigerate again. Butter a 9 x 13-inch pan and cover the bottom with graham crackers (do not crush the graham crackers). Pour half of the pudding mixture over the crackers. Add another layer of graham crackers over the pudding. Spread the remaining pudding over the graham crackers. Cover this pudding layer with another layer of graham crackers. Refrigerate to set while you make the following chocolate icing.

Chocolate Icing:
2 squares baking German chocolate
2 tsp corn syrup
1 tsp vanilla extract
3 tbsp milk
3 tbsp butter or margarine
1 1/2 cups powdered sugar

Melt the chocolate in the top of a double boiler over hot water. (In today's kitchens the microwave is great for melting chocolate.) When chocolate is melted, stir in the corn syrup, vanilla extract, milk, and butter until well mixed and butter is melted. Add the powdered sugar and mix until smooth. Pour and spread evenly over the graham cracker top of the dessert. Refrigerate 24 hours before cutting to serve.

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EASY CHERRY SQUARES

This recipe is from 1960s Iowa.

1 1/2 cups granulated sugar
1 cup butter
4 eggs
2 cups all-purpose flour
1 tbsp lemon juice
1 can cherry pie filling (or your choice)

Preheat oven to 350 degrees. Generously grease a 16 x 20-inch jelly roll pan and set aside.

In a large mixer bowl, gradually add the sugar to the butter creaming at medium speed until light and fluffy. Add the eggs, one at a time, beating well at low speed after each addition. Add the flour and lemon juice and mix until well combined. Pour the mixture evenly onto the prepared jelly roll pan. Mark off 15 servings by making three across and five down. Place a heaping tablespoon of the pie filling in the center of each of the 15 sections. Bake at 350 degrees for 25 to 30 minutes until lightly browned. Remove from the oven and sprinkle powdered sugar over all.

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HONEYMOON PINEAPPLE HASH

36 large marshmallows

1/2 cup milk
1 tall can evaporated milk
1 can crushed pineapple, drained
28 graham crackers
5 tbsp butter, melted

In a small saucepan over medium-low heat, melt the marshmallows in the milk stirring constantly; do not boil. Remove from the heat, pour into a large bowl and allow to cool. In another large bowl, whip the evaporated milk until it holds peaks. Once the marshmallow mixture has cooled, add the whipped evaporated milk and the pineapple. Fold in to blend.

Crush the graham crackers into crumbs and add the melted butter. Mix well. Cover the bottom of a lightly greased pan or baking dish with 1/2 of the crumb mixture. Press down. Pour the pineapple mixture over the crumb crust. Put the remaining graham cracker mixture over the top of the pineapple mixture. Put in the freezer for 2 hours before serving.

PRIZE-WINNING PERSIMMON PECAN SURPRISE

This is another Indiana persimmon recipe.

1 1/2 cups vanilla wafer crumbs
1/2 cup chopped pecans

Combine the wafer crumbs and the pecans together well. Spread the mixture over the bottom of an 8 x 8-inch square dish or pan, reserving about 1/3 cup for later.

1 cup persimmon pulp
1/4 cup powdered sugar

Mix the pulp and powdered sugar together well and spread half of the mixture over the crumb layer.

1 cup marshmallow cream
2 oz cream cheese, softened
1/2 cup powdered sugar

Combine the marshmallow cream, cream cheese, and powdered sugar together until mixed well. Spread the marshmallow cream mixture over the persimmon pulp mixture.

1 small jar of maraschino cherries

Drain cherries well on paper towels; coarsely chop. Sprinkle cherries over the marshmallow cream mixture, saving a tablespoonful to sprinkle on top as garnish.

Spread the remaining persimmon pulp mixture over the cherries.

1 small carton frozen whipped topping, thawed.

Spread the thawed whipped topping over the chopped cherries.

Sprinkle the remaining vanilla wafer-nut mixture over the top of the whipped topping. Sprinkle the reserved tablespoon of cherries over the top. Refrigerate until thoroughly chilled before serving.

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MS AGATHA'S CREAM PUFFS

This is an old Hoosier recipe.

Puffs:
1/4 cup shortening
1/2 cup boiling water
1/2 cup all-purpose flour
2 eggs

Filling:
1 cup milk
4 tbsp flour
6 tbsp sugar
1 egg
few grains salt
1/4 tsp vanilla or other flavoring of your choice

To make the puffs: Combine the shortening and boiling water and continue to boil until the shortening melts. Add the flour and beat until mixture is smooth and thick and leaves the side of the pan. Add the eggs, one at a time, and beat well after each addition. The mixture should be a thick, heavy dough. Arrange on an oiled cookie sheet or shallow baking pan small rounds of dough, at least 3-inches apart.

Bake in a moderate oven (350 degrees) for 40 minutes or until the cream puffs are puffed up and brown all over. Cut just enough to fill with the cream filling.

To make the filling: In a saucepan combine the milk and sugar. Add the flour and whisk until smooth. Add the salt, then stir in the egg. Cook the mixture over low heat until thickened. Remove from heat, add the vanilla or other flavoring; stir to blend. Use to fill the puffs.

file photo for reference 

INDIANA PEACH CRUNCH

This is another old Hoosier recipe.

1 large can sliced peaches, drained, reserving 1/4 cup of the syrup
1/4 cup butter, softened
1/4 cup brown sugar
1/2 cup flour
dash of salt

Arrange the peach slices in a shallow baking dish; add the 1/4 cup syrup. Combine the butter, brown sugar, flour, and salt together in a small dish until crumbly. Sprinkle the mixture over the peaches. Bake for 25 to 30 minutes at 400 degrees.

Note: This is very good served warm with vanilla ice cream or whipped cream.

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PINEAPPLE ORANGE SQUARES

 This is an old recipe from Kraft Foods. I do not have a photo.

3/4 cup all-purpose flour
1/2 cup coconut
1/3 cup butter, melted
2 tbsp brown sugar
1-quart vanilla ice cream
8-oz cream cheese, softened
1/3 cup frozen orange juice concentrate, thawed
1 can (8 1/4-oz) crushed pineapple, drained
Pineapple slices, optional

Preheat oven to 325 degrees.

In a medium bowl, stir together the flour, coconut, butter and brown sugar. Spread the mixture evenly in an 8 x 8-inch square baking pan or dish. Press onto the bottom of the pan to form a firm, even crust. Bake at 325 degrees for about 20 minutes or until golden. Cool.

While crust bakes, stir ice cream to soften. Beat cream cheese and orange juice concentrate until fluffy. Add ice cream by spoonfuls, beating until smooth after each addition. Stir in the crushed pineapple. Spoon mixture into the prepared crust. Freeze for 8 hours or overnight. Let stand 10 minutes before serving. Garnish with pineapple slices, if desired.

Yields 9 squares

file photo for reference only

RHUBARB BUTTER CRUNCH

This recipe is from an old yellowed newspaper clipping.

3 cups fresh finely chopped rhubarb
1 cup sugar
3 tbsp flour

TOPPING:
1 cup brown sugar
1 cup quick raw rolled oats
1 1/2 cups flour
1/4 cup butter

Preheat oven to 375 degrees.

Mix rhubarb, sugar, and flour; mix well and place in a greased baking dish.

Combine all the topping ingredients together and sprinkle over the rhubarb mixture. Bake for 35 to 40 minutes. Best when served warm with whipped cream.

File Photo

GRANDMA'S APPLE DUMPLINGS

This is an old recipe I found in my late mother-in-law's recipes.

The picture is from TOH.
Makes 6 dumplings.

Enough pastry for a 2-crust pie
6 medium tart apples (Jonathan's)
1 cup sugar
2 cups water
3 tbsp butter
1/4 tsp cinnamon
1 tbsp butter
Mix together enough sugar and cinnamon to fill the apple cavities.

Preheat oven to 425 degrees.

On a floured surface, roll pastry thin and cut into 7-inch squares. Pare and core each apple. Boil together the sugar, water, 3 tablespoons butter, and cinnamon for 3minutes. Place an apple on each square of pastry. Fill cavities of apples with a mixture of cinnamon and sugar. Dot each with the tablespoon of butter. Bring opposite points of pastry up over apple. Overlap, moisten and seal. Lift carefully, place a little apart in a baking dish. Pour the hot syrup around dumplings. Bake 40 to 45 minutes at 425 degrees until apples are tender and crust is nicely browned.

APPLESAUCE GELATIN MOLD

This recipe is from an acquaintance of my late mother's when I was a child.

1/2 cup red hot cinnamon candies
1 cup water
6-oz pkg raspberry gelatin
15-oz can applesauce
2 tbsp cider vinegar

In a small saucepan, cook the candies in water, stirring frequently, until melted. Empty gelatin into a bowl and add the candy water; stir until gelatin is completely dissolved. Stir in the applesauce and vinegar. Pour mixture into a 6-cup gelatin mold and refrigerate until firm. To serve, remove from mold onto a serving plate and top with mayonnaise type salad dressing, if desired.

Option: Sprinkle chopped pecans over the top of the salad dressing.

Note: I did not have a picture of this recipe. This is a picture from a very similar recipe for reference only.

PINEAPPLE-REFRIGERATOR MALLOW

1 lb marshmallows

1/2 cup milk
1 #2 can crushed pineapple
1 pint heavy cream, whipped
1/2 cup chopped walnuts
1 1/3 cups Graham cracker or vanilla wafer crumbs

Melt marshmallows in milk over hot water. Add crushed pineapple and cool; then add whipped cream and walnuts. Line a 13x9-inch pan with 1 cup of crumbs. Pour the pineapple mixture in. Sprinkle remaining crumbs over top. Let stand in refrigerator overnight. Cut in squares and serve with additional whipped cream, topped with a maraschino cherry.

To Freeze: Prepare pan by lining with aluminum foil. Then proceed as above. When thoroughly chilled, wrap pan completely in foil, seal and freeze.

To Prepare Frozen Dessert for Eating: Remove outer wrapping of foil. Let stand 1 1/2 hours in refrigerator before serving.

 Note: File Photo for reference.

FROZEN CRANBERRY DESSERT

 

1 pkg cranberries, ground (redder if frozen when ground)

2 cups sugar
1 No. 2 can pineapple, crushed, drained
1 lb marshmallows, cut-up (or use mini marshmallows)
1 pint whipped cream

Mix cranberries and sugar together in one bowl. In another bowl, mix pineapple and marshmallows. Let mixtures sit in the two bowls overnight. Mix both mixtures together with 1 pint of whipped cream in the morning. Chill and eat or freeze and eat. Use two large bowls.

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BANANA CHOCOLATE LOAF

 CLICK ON THE RECIPE FOR EASIER READING

This is a recipe clipping from my late mother's shoe boxes of recipes. I have never made it but it sure looks like it would be good.

CHOCO-DATE SQUARES

 This is another recipe from my late mother's collection of clippings.

AVOCADO-PISTACHIO CREAM

 

This is from a 1970 Home Economics Teachers' cookbook.

PRALINE WAFER DESSERT

This recipe is cut from a very old Keebler magazine advertisement.

45 Keebler Vanilla Wafers
1/2 cup flaked coconut
1/3 cup chopped pecans
1/3 cup brown sugar, packed
3 tbsps butter or margarine
1 pkg instant vanilla pudding mix
1 1/2 cups milk
1 cup heavy cream, whipped

Arrange 21 whole Vanilla Wafers in the bottom of a 9-inch springform pan. Cut a slight portion off of each remaining Vanilla Wafer forming a straight edge. Place those wafers, cut side down, around the edge of the springform pan lapping them slightly in a clockwise fashion.

Combine the coconut, pecans, brown sugar, and butter or margarine in a skillet. Cook over low heat, stirring constantly, until butter or margarine is melted. Continue to cook and stir until the mixture brwons lightly (about 5 minutes). Pour mixture onto a baking sheet to cool. When cool, break the coconut into coarse crumbles. Reserve 1/2 cup of the crumbles and set aside. Sprinkle the remaining crumbs over the Vanilla Wafer base.

Prepare pudding with milk as directed on the package. Fold in the whipped cream. Turn into the pan, spreading mixture gently to the edges of the standing wafers. Sprinkle the reserved crumbs over the top. Chill 4 hours or overnight. Cut into wedges to serve.

Yield: 6 to 8 servings.

Note: This is a great "make ahead dessert" for a busy day since it needs to refrigerate as long as overnight.

 Note: This is not this actual recipe but the closest picture I could find.