My Great Recipes Collection

Great Recipes From the Past

Dessert

Date Nut Dessert

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When offering the original Stinger (as opposed to its many progeny, e.g., the Italian Stinger, the Bourbon Stinger, etc.,) and serving it as an after-dinner drink rather than a pre-dinner cocktail, you’ll find this easy dessert a chewy, tasty snack to serve alongside. Sweetened whipped cream flavored with brandy and steaming cups of freshly brewed coffee round out the party menu.

After-Dinner Drinks, Card 19
Two drinks and one desserts.
Dessert makes about 6 servings.
1977 by Random House, Inc. All rights reserved. Printed in the USA

Stinger

1 jigger white creme de menthe
2 jiggers brandy
Shake well with ice and strain into cocktail glass. For variations on Stinger, see index.

Godchild

1 jigger bourbon
1/2 jigger amaretto
1 teaspoon lime juice
1 teaspoon lemon juice
Shake well with ice and strain into cocktail glass. Garnish with lime slice and lemon slice.

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Date-Nut Dessert

Ingredients

  • 1 1/2 cups brown sugar packed
  • 2 cups warm water
  • 1 tablespoon butter
  • 1/2 cup brown sugar packed
  • 1/2 cup milk
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup dates chopped
  • 1/2 cup walnuts chopped

Instructions

  1. Preheat oven to 350.
  2. Soften 1 1/2 cups brown sugar and warm water in saucepan. Bring to boil and pour into loaf pan, 8"x5"x4." Set aside.
  3. With fork, blend together 1 tablespoon butter and 1/2 cup brown sugar; add milk, flour, baking powder; blend thoroughly; add chopped dates and walnuts. Mix to form soft, slightly sticky dough. Do not roll out dough. Do not stir once mixed. Remove from mixing bowl and drop into loaf pan atop brown-sugar syrup.
  4. Bake 45 minutes in 350 oven. Serve warm, removing from loaf pan at table and spooning into dessert dishes. Top with whipped cream, if desired or serve with ice cream.

Walnut Rum Roll

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This recipe for Walnut Rum Roll comes from the 2 in 1 International Recipe Collection. It’s in the After-Dinner Drinks section and is Card 18. The card has two drinks and one desserts. 1977 by Random House, Inc. All rights reserved. Printed in the USA.

Southern Peach

1 jigger Southern Comfort
1 jigger peach brandy
1 jigger heavy cream
1 slice peach
Shake liqueurs and cream well with ice and pour into old-fashioned glass over crushed ice. Garnish with peace slice.

Southern Apricot

Follow above but substitute apricot brandy for peach brandy and garnish with apricot slice.

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Walnut-Rum Roll with Rum Cream Filling

Ingredients

Rum Creme Filling

  • 2 cups heavy cream
  • 4 tablespoons superfine sugar
  • 2 teaspoons rum extract

Walnut-Rum Roll

  • 2 tablespoons butter
  • 7 large eggs separated
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon rum extract
  • 2 cups walnuts ground
  • 2 tablespoons powdered sugar

Instructions

Make the Walnut-Rum Roll

  1. Preheat oven to 350. Butter jelly-roll pan 11"x15"x1" and line wax paper across, tucking in corners and letting 2-inch ends overlap. Brush surface of wax paper with butter.
  2. Beat yolks with wire whip; add sugar a little at a time, stirring constantly until thick and pale yellow. Beat in baking powder, rum extract, and 1 1/2 cups walnuts. Beat egg whites until stiff peaks form and gently fold into batter.
  3. Spread on prepared jelly-roll pan. Bake 15-18 minutes or until puffed. Remove from oven and cool.
  4. Sprinkle surface with powdered sugar. Place sheet of waxed paper across top of roll; invert and unmold. Peel off wax paper.
  5. To serve, spread roll with 1/2 of cream filling and roll up; transfer to serving platter. Top with remaining cream and sprinkle with remaining walnuts.

Make the Rum Cream Filling

  1. Whip cream until it begins to thicken and forms soft peaks. Add sugar and rum extract. Beat until stiff peaks form.

Quick Orange-Chocolate Mousse

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This is one of the quickest and easiest and one of the most delicate chocolate mousse recipes around; it is at its most glamorous when served in saucer champagne glasses (not hollow-stemmed ones,) but may be served in punch cups, Old Fashioned glasses, or even custard cups.

This is After-Dinner Drinks Card 10 from the 2-in-1 International Recipe Card Collection.

Creme de Menthe Frappe

Shaved or crushed ice
Creme de menthe (white or green)
Mint leaves (optional)
Scoop ice into brandy snifter or tulip shaped champaigne glass. Pour desired amount of creme de menthe in (about 1 1/2 jiggers.) Garnish with mint leaves if available; serve with short straw if desired.

Marseilles

1 dash Pernod
1/3 jigger gin
1/3 jigger dry vermouth
1 teaspoon white creme de menthe
Stir well with ice; strain into wine glass. Garnish with lemon peel.

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Orange-Chocolate Mousse

Course Dessert
Servings 8 servings

Ingredients

  • 1/4 cup superfine sugar
  • 2 tablespoons Grand Marnier
  • 8 1- ounce squares semi-sweet chocolate
  • 1/4 cup heavy cream
  • 2 egg whites stiffly beaten
  • 2 cups heavy cream
  • Orange peel twists optional for garnish

Instructions

  1. Combine superfine sugar and Grand Marnier in saucepan and cook over low heat until dissolved. Set aside.
  2. Melt chocolate in double boiler, adding 1/4 cup cream as chocolate begins to melt. When chocolate and cream are smooth, stir in sugar-Grand Marnier syrup. Set aside and let cool to room temperature.
  3. Meanwhile, beat egg whites until stiff peaks form. Fold into cooled chocolate mixture.
  4. Whip 2 cups heavy cream until stiff peaks form. Fold into chocolate mixture.
  5. Spoon mousse into desired glasses or cups. Cover with plastic wrap and chill 2-3 hours before serving.
  6. To serve, garnish with orange twists and top with dollop of sweetened whipped cream, if desired.

Apple Custard

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This recipe card from the Red Plastic Box collection has two recipes: Apple Custard and Applesauce Bran Cookies.

This is card No. 1491 from the Home Services Department of the Michigan Consolidated Gas Company.

“Meal preparation is quick and easy with the CP Gas Range.”

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Apple Custard

Course Dessert
Servings 6 servings

Ingredients

  • 3 eggs
  • 1/4 cup sugar
  • 1/4 teaspoon vanilla
  • 1 cup applesauce
  • 1 cup milk scalded
  • nutmeg

Instructions

  1. Beat eggs slightly, stir in sugar and vanilla.
  2. Add applesauce and milk; pour into custard cups. Sprinkle with nutmeg.
  3. Place in oven in shallow pan filled with 1 inch boiling water
  4. Bake in a preheated oven at 350 for 25-30 minutes or until set.

Applesauce Bran Cookies

Makes 4 dozen

1 3/4 cup all purpose flour
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 cup shortening
1 cup sugar
1 egg
1 teaspoon soda
1 cup sweetened applesauce
1 cup raisins
1 cup cooking bran

1. Sift dry ingredients together.
2. Cream shortening; add sugar gradually and cream until light.
3. Add egg and beat well.
4. Add soda to applesauce and mix thoroughly.
5. Add applesauce to creamed mixture alternately with dry ingredients.
6. Add bran and raisins and mix well. Drop by teaspoons on greased cookie sheet.
7. Bake in a preheated oven at 375 for 12-15 minutes.

Angel Food Cake No. 779

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Here is an angel food cake recipe from the Michigan Consolidated Gas Company. It was found in the Red Plastic Box Collection.

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Angel Food Cake No. 779

Ingredients

  • 1 cup cake flour sifted
  • 1 1/2 cups sugar sifted
  • 1 1/4 cup egg whites about 10
  • 1/2 teaspoon salt
  • 1 1/4 teaspoon crea m of tartar
  • 1 teaspoon almond extract

Instructions

  1. Sift flour with 1/2 cup sugar. 3 times.
  2. Beat egg whites until foamy.
  3. Add salt, cream of tartar, and extract. Beat until egg whites stand in peaks when beater is lifted.
  4. Gradually fold 1 cup sifted sugar into beaten egg whites, using about 2 tablespoons at a time.
  5. Carefully fold in flour and sugar mixtures, sifting a small amount at a time over mixture.
  6. Pour batter into an ungreased 10-inch tube pan.
  7. Cut with knife or spatula through batter, making a complete circle through mixture.
  8. Bake in a preheated oven at 325 about 1 hour.
  9. Remove cake from oven. Invert it and allow it to stand inverted about 1 our. Remove cake from pan.

Recipe Notes

  • Use a 10-inch tube cake pan.
  • No. 779 (This is on the flip side of Strawberry Refrigerator Cake)
  • Home Service Department Michigan Consolidated Gas Company
  • Your dream come true - the new Freedom Gas Kitchen.