My Great Recipes Collection

Great Recipes From the Past

Chocolate

Almond Butter Crunch

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This tasty candy is from the Edison Electric Kitchen, and was found in the Red Plastic Box Collection.  The flip side of this card is M-2 Hazelnut Truffles.

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Almond Butter Crunch

Ingredients

  • 1 1/2 cups butter
  • 2 cups sugar
  • 1 cup unsalted almonds sliced
  • 1/4 pound semi-sweet chocolate
  • Nuts grated for sprinkle

Instructions

  1. Measure the butter and sugar into a heavy iron pan and cook slowly to 260 on a candy thermometer.  
  2. Add the sliced almonds and continue cooking to 300. 
  3. Spread the mixture to cool in a buttered pan.

  4. Melt the chocolate over hot water and brush both sides of candy with it, sprinkling the grated nuts over the chocolate while it is still soft.

Recipe Notes

Makes about two pounds.

Pineapple Strawberry Ice with Chocolate Strawberries

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Why yes, that is a pineapple stuffed with a frozen strawberry-pineapple and Rum concoction. It’s a great way to get both drunk and meet your daily requirements for fruit in one shot.

At dinner parties, frozen, stuffed pineapple may serve as centerpiece; uncap at table and serve as dessert or between-course refresher.

This is from the 2-in-1 International Recipe Card Collection, and it’s After-Dinner Drinks card 5. It has two drinks and two recipes.

Cafe Curacao

1 jigger Kahlua
1 jigger curacao
Pour over ice cubes in Old Fashioned glass. Garnish with orange juice. For a “Curacao Fizz,” use the same directions, but pour over ice cubes in highball glass; fill with club soda and garnish with orange slice.

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Pineapple Strawberry Ice with Chocolate Strawberries

Course Dessert

Ingredients

Pineapple Strawberry Ice

  • 1 medium pineapple
  • 2 pints strawberries divided
  • 2 tablespoons 151 proof rum
  • 2 tablespoons lemon juice

Chocolate Strawberries

  • 1 8- ounce package semi-sweet chocolate
  • 1/2 cup vegetable oil

Instructions

For the ice

  1. Slice off top of pineapple; using sharp knife and spoon, hollow out pineapple, but reserve fruit. Sprinkle inside of pineapple and top with lemon juice; wrap with plastic foil and freeze solid, at least 8 hours in a zero-degree freezer.
  2. Chop pineapple fruit and puree in food processor, or pass through food mill or sieve.
  3. Clean 1 pint strawberries and puree. Mix strawberries, pineapple, and 151 proof rum together. Place in freezer container, cover, freeze.
  4. About 2 hours before freezing, remove pineapple-strawberry ice from freezer and let soften until semi-frozen. Spoon into hollow, frozen pineapple. Return to freezer.
  5. Remove from freezer 1 hour before serving time. Frozen pineapple acts as insulator to prevent ice from thawing.

For the strawberries

  1. Clean the remaining pint of strawberries and set aside.
  2. Melt chocolate and oil in saucepan.
  3. Dip strawberries-1 at a time- halfway into melted chocolate. Remove to baking sheet covered with wax paper. Chill until chocolate is firm.

 

Two Frostings: Fluffy White and Quick-Easy Chocolate

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Two classic frostings from the Red Plastic Box Collection of recipes. It looks like these were cut out of a box; my guess is a box of confectioner’s sugar. What do you think?

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Fluffy White Frosting

Ingredients

  • 2 egg whites
  • 3/4 cup sugar
  • 1/3 cup light corn syrup
  • 2 tablespoons water
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla

Instructions

  1. Combine all but vanilla in top of double boiler. Cook over rapidly boiling water, beating with rotary beater or electric mixer until mixture stands in peaks. Remove from heat. Add vanilla; continue beating until thick enough to spread.

Quick-Easy Chocolate Frosting

2 squares chocolate
6 tablespoons light cream
3 tablespoons butter
4 1/2 cups confectioner’s sugar, sifted
1/8 teaspoon salt
1 teaspoon vanilla

Melt chocolate in top of double boiler. When melted add butter; stir until smooth and slightly thick.

Remove from heat and add remaining ingredients all at once. Beat. If too thick to spread, thin with a few drops cream. Frosts two 8 or 9-inch layers.

Chocolate Mud Cake

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What makes this recipe surprising is that the frosting is poured on the marshmallow-covered cake while it is still warm.

Barbecues and Picnics #20 Card # 41

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Chocolate Mud Cake

Course Dessert
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes

Ingredients

For the cake

  • 1 cup butter
  • 1/2 cup cocoa
  • 2 cups sugar
  • 4 eggs
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 2 teaspoon vanilla
  • 1 cup chopped nuts
  • 2 cups marshmallows

For the frosting

  • 1 cup butter
  • 1/3 cup milk
  • 1/4 cup cocoa
  • 1 pound powdered sugar
  • 1 teaspoon vanilla
  • 1 dash salt

Instructions

  1. In a medium saucepan, melt butter. Add cocoa, sugar, and eggs, beating well.
  2. Add flour, salt, vanilla, and chopped nuts, making sure it is well beaten.
  3. Pour into 9×13 greased pan.
  4. Bake at 350 for 25-30minutes until cake no longer sticks to toothpick when tested.
  5. Cover with marshmallows immediately after removing from oven.
  6. Immediately begin frosting. In medium saucepan, melt butter, milk, and cocoa, mixing well until mixture is smooth.
  7. Beat in sugar, vanilla, and salt until creamy.
  8. Pour on cake while still warm. Frosting will soak into cake and some marshmallows will be visible

Recipe Notes

MCMLXXXII
Collectors House, Inc.
All Rights Reserved
Printed in Norway

Texas Chocolate Sheet Cake

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This moist cake is very popular because it is both quick and easy. It is great to have on hand, ideal to serve to big groups, ready to go on a picnic or add pleasure to anyone’s lunch bag.

Cakes & Pastries #31, Card #24

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Texas Chocolate Sheet Cake

Course Dessert
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

For the cake

  • 1 cup butter
  • 1 cup water
  • 1/4 cup cocoa
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 2 eggs beaten
  • 1 cup pecans chopped

For the frosting

  • 1/2 cup butter
  • 1/4 cup cocoa
  • 1 tablespoon milk
  • 1 16 oz box powdered sugar
  • 1 teaspoon vanilla extract

Instructions

Prepare the cake

  1. Combine butter, water, and cocoa in 3-quart saucepan. Bring to boiling and boil 5 minutes. Remove from heat.
  2. One at a time, beat in sugar, flour, baking soda, salt, and vanilla. Quickly beat in sour cream then eggs.
  3. Pour into well-greased 10-by-15-by-1-inch jelly roll pan. Bake at 375 for 20 minutes.
  4. After cake comes from oven, immediately spread with frosting and sprinkle with nuts, if used. Cool. Cut into squares of desired size.

Prepare the frosting

  1. Rinse out same saucepan. Combine butter, cocoa, and milk. Bring to boiling. Remove from heat. Vigorously stir in powdered sugar and vanilla. Blend until smooth.

Recipe Notes

  • Use a 3-quart saucepan for preparing cake to prevent boiling over. All mixing is done in this one utensil.
  • Cake can also be baked in 2 7-by-11-inch pans.
  • To freeze, pack squares in airtight container with waxed paper between layers. Thaw completely to serve.

MCMLXXXII
Collectors House, Inc.
All Rights Reserved
Printed in Norway