My Great Recipes Collection

Great Recipes From the Past

Holiday

Chocolate Turtles

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Here’s another sweet treat from the Cross Country Cookery cookbook. The recipe doesn’t indicate what type of Hershey’s chocolate bar to use. However, based that the cookbook was written in the 1970s, I’d guess it means milk chocolate. If you’re feeling daring and try different types of chocolate, let me know!

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Chocolate Turtles

Servings 2 dozen

Ingredients

  • 1/2 lb vanilla caramels
  • 1 1/4 cup pecans
  • 2 tablespoon cream
  • 1 large Hershey's bar

Instructions

  1. Melt caramels in top of double boiler. Add cream.
  2. When melted, add pecans and drop in small mounds on lightly greased wax paper. Let cool. 
  3. Melt the chocolate and pour a spoonful over each turtle.

Recipe Notes

May use 8 small Hershey bars instead of one large.

Pecan Pralines

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This recipe for Pecan Pralines comes from the hand-written Cross Country Cookery cookbook.

The recipe says to “combine sugar, water, and vinegar,” but the ingredient list does not give a measurement for water – nor does it even mention water!

In the past, I’ve made the Old-Fashioned Pecan Pralines from Cooks Recipes that does include 1 1/2 cups of water (plus two kinds of sugar, pecans, butter, and vanilla extract.)  I’m betting you’d need 1/2 cup of water or so here: 1/2 cup cream, 1/2 cup karo for 1 cup. Then add 1/2 cup water for 1 1/2 cups of liquid.

What do you think?

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Pecan Pralines

Ingredients

  • 2 cup sugar
  • 1/2 cup light cream
  • 2 cup pecan
  • 1/2 cup white karo
  • 1/2 stick oleo
  • 1 teaspoon vanilla
  • 1/2 teaspoon vinegar

Instructions

  1. Combine sugar, water, and vinegar. Cook to soft boil stage.
  2. Add nuts and butter. Remove from heat.
  3. Beat till thick. Drop from teaspoon on wax paper.

Chocolate Caramels

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I’m not sure there’s a better combination for candy than chocolate and caramel. This recipe is from Cross Country Cookery.

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Chocolate Caramels

Ingredients

  • 1/2 cake Baker's Bitter Chocolate
  • 1 cup white karo
  • 2 cup granulated sugar
  • 1 cup cream
  • 1/4 lb oleo
  • 1/14 teaspoon soda
  • 1 cup nuts
  • 1 teaspoon vanilla

Instructions

  1. Melt chocolate and butter together.
  2. Add all other ingredients and cook till firm ball forms when tested in cold water. Remove from fire.
  3. Add soda, nuts, and vanilla. Pour into greased pan.
  4. Cut in squares. Wrap in wax paper.

Pumpkin Pecan Pie

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Pecans add crunch to this spicy New England favorite Pumpkin Pecan Pie. Don’t wait until the holidays to make it. The topping adds a gala touch.

Reader Jodi writes:

I have a set of My Great Recipes cards that I started receiving in 1983 or 1984. I can’t find one I really want to make for an office pot luck on Friday, November 16, and I’m hoping you might have it and be able to send me a copy. It’s for pumpkin pecan pie, in the pie and tart section. Thank you so much for creating this website!

You’re in lucky, Jodi, I’ve got it — and just in time for your office pot luck!

Pumpkin Pecan Pie from My Great Recipes Collection

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Pumpkin Pecan Pie

Course Dessert
Keyword Pumpkin
Cook Time 40 minutes

Ingredients

For a 9-inch pie

  • 1 9-inch unbaked pastry shell
  • 3/4 to 1 cup brown sugar packed
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 cup canned pumpkin
  • 3 eggs beaten
  • 1/2 cup dark corn syrup
  • 1 teaspoon vanilla extract
  • 3/4 cup pecans coarsely chopped

For Spicy Whipped Cream

  • 1/2 cup brown sugar packed
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 3/4 cup whipping cream
  • 1/2 teaspoon vanilla

Instructions

Prepare the Spicy Whipped Cream

  1. Mix brown sugar, cinnamon, and nutmeg. Stir in whipping cream and vanilla. Chill 1 hour. Whip until stiff.

Prepare the pie

  1. Prepare pastry shell. Flute edges or press with fork.

  2. Mix sugar, cinnamon, and salt. Stir in pumpkin, eggs, corn syrup, and vanilla.

  3. Turn into pie shell. Sprinkle with pecans.

  4. Bake at 350 for 40 minutes or until knife inserted near center comes out clean. Cool to room temperature. Serve with Spicy Whipped Cream.

Pumpkin Pecan Pie from My Great Recipes Collection

Chocolate Delicacy

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Chocolate Delicacy reminds me of a pudding or flan. It also reminds me of chocolate, so I’m interested, regardless of the end product of this recipe from 1954.

This week, check back each day as I share the recipes for Thanksgiving, 1954 from Michigan Consolidated Gas Company:

  • Roast Turkey with Almond Celery Stuffing
  • Turkey Pompons
  • Spicy Applesauce Mold
  • Green Vegetable Trio
  • Pumpkin Mince Pie
  • Apple Torte
  • Chocolate Delicacy

chocolate delicacy thanksgiving november 1954 michigan consolidated gas company

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Chocolate Delicacy

Course Dessert
Keyword chocolate, pudding

Ingredients

  • 2 tablespoons butter or margarine
  • 2/3 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs separated
  • 1 1/2 squares unsweetened chocolate melted
  • 2 tablespoons flour
  • 1 cup milk
  • 1/4 teaspoon salt

Instructions

  1. Cream butter and sugar until light; add vanilla.

  2. Add egg yolks, one at a time, beating well after each addition.

  3. Add melted chocolate and blend well.

  4. Fold in flour and stir in milk; mix until smooth.

  5. Beat egg whites with salt until they stand in soft peaks.

  6. Fold into chocolate mixture.

  7. Pour into greased 1 quart baking dish; set in pan of hot water.

  8. Bake in preheated oven 375 degrees for 35-40 minutes. Chill.

Recipe Notes

No. 1594 from the Home Services Department of the Michigan Consolidated Gas company.