My Great Recipes Collection

Great Recipes From the Past

Dessert

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.

Little Daiquiri Souffle

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There was a time when the Daiquiri was the height of after-dinner drink sophistication. That time, of course, is gone, but the drink is still delicious. Here, instead of a drink, you make a souffle…and accompany it with coffee and chocolate-flavored drinks.

This card is from the 2-in-1 International Recipe Card Collection, and is After-Dinner Drinks, Card 6.

Cafe Kirsch

1 jigger kirsch
1 teaspoon superfine sugar
2 jiggers strong cold coffee
1 egg white
Shake well with ice and strain into wine glass or crystal Irish coffee mug.

King Afonso

4 teaspoons brown creme de cacao
2 teaspoons heavy cream
Pour creme de cacao into liqueur glass. Gently pour cream over back of spoon, floating it atop creme de cacao.

Angel’s Tip

Follow instructions for the King Afonso, but garnish with toothpick-seared maraschino cherry placed over top of glass.

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Little Daiquiri Souffles

Course Dessert
Servings 6 servings

Ingredients

  • 6 limes
  • 4 tablespoons superfine sugar
  • 2 tablespoons unflavored gelatin
  • 7 egg yolks
  • 1 cup superfine sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons heavy rum
  • 1 1/2 cups boiling milk
  • 7 egg whites
  • 1 cup heavy cream
  • 1 tablespoon superfine sugar
  • 1 teaspoon rum extract
  • Whipped sweetened cream

Instructions

  1. Rub limes into 4 tablespoons sugar in mixing bowl to release lime oils into sugar.
  2. Squeeze limes into measuring cup, filling to at least 1/2 cup level. Use more lime juice if necessary to fill. Sprinkle lime juice with gelatin and set aside.
  3. Add egg yolks to lime sugar in mixing bowl. Beat in 1 cup superfine sugar until mixture forms ribbon; beat in cornstarch.
  4. Beat over boiling milk into mixture in thin stream; pour mixture into saucepan and set over medium heat; cook, stirring, constantly with wooden spoon, until mixture thickens and coats spoon (170.) Do not overcook lest eggs curdle.
  5. Remove from heat and add lime-gelatin mixture. Stir in rum. Pour into mixing bowl. Cool slightly.
  6. Beat egg whites until stiff peaks form. Fold into lime mixture. Cover and place in refrigerator; chill about 2 hours or until almost set, stirring every 15 minutes to prevent mixture from separating.
  7. Whip heavy cream until soft peaks form. Fold in 1 tablespoon superfine sugar and rum extract and whip until stiff peaks form. Fold into lime mixture.
  8. Tie 4-inch strips of foil, lightly greased, around 6 individual souffle dishes. Spoon lime mixture into cups, piling high against foil collars to form 'souffles." Chill. Remove foil before serving.
  9. Makes 6 individual souffle dishes.

Grasshopper Pie and Two Minty Drinks

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A Southern favorite in the ’50s and ’60s, here is Grasshopper Pie accompanied by two minty drinks.

This is from the 2-in-1 International Recipe Card Collection, and it’s After-Dinner Drinks Card 12.

For “Stinger Pie” substitute brandy for creme de cacao and white creme de menthe for green.

For “Brandy Alexander Pie” substitute brandy for green creme de menthe.

Mocha Mint

1 jigger coffee liqueur
1 jigger white creme de menthe
1 jigger creme de cacao
Shake well with ice and serve in cocktail glass or punch cup.

Banana Mint

1 jigger creme de banana
1 jigger white creme de menthe
1 jigger white creme de cacao
Shake well with ice and serve in cocktail glass or punch cup.

Grasshopper Pie

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Grasshopper Pie

Ingredients

  • 1 9- inch size graham cracker pie shell
  • 1 tablespoon unflavored gelatin
  • 1/2 cup lemonade
  • 3/4 cup sugar
  • 3 egg yolks
  • 1/3 cup green creme de menthe
  • 1/3 creme de cacao
  • 1/8 teaspoon peppermint extract
  • 4 egg whites
  • 1/2 cup heavy cream
  • 2 drops green food coloring optional

Instructions

  1. Sprinkle gelatin over lemonade and let soften about 5 minutes. Pour gelatin mixture and sugar into saucepan and heat, stirring until gelatin dissolves.
  2. Beat egg yolks until frothy and stir into gelatin mixture. Cook over medium heat, stirring constantly with wooden spoon until mixture begins to thicken and coats back of spoon. Do not overcook or eggs will curdle.
  3. Remove from heat and stir in liqueurs and peppermint extract.
  4. Beat egg whites until soft peaks form; fold into egg mixture. Chill until mixture begins to set.
  5. Whip 1/2 cup heavy cream until soft peaks form and fold into mixture. Spoon into prepared pie shell and chill until firm, about 3 hours. Top with sweetened whipped cream and chocolate curls, if desired.

Recipe Notes

May substitute 1 9-inch flaky, baked pie crust, fully cooled

Butterless Milkless Eggless Cake

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This recipe was found in the Red Plastic Box Collection. No pan size is given so I did a little sleuthing…which means I googled to see if there was a similar recipe online.

This is almost double the ingredients of the recipe found at All Recipes which calls for an 8 or 9-inch square cake pan and bakes for 20 minutes.

Given that this is almost double the ingredients and baking time, I’m going to guess this would work in a 9×13 pan.

Butterless Milkless Eggless Cake

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Butterless Milkless Eggless Cake

Course Dessert

Ingredients

  • 2 cups white sugar
  • 2 cups water
  • 2 heaping tablespoons shortening
  • 1 pound raisins
  • 1 heaping tespoon soda
  • 1 heaping teaspoon salt
  • 1 level teaspoon cloves
  • 1 level teaspoon cinnamon
  • 1 level teaspoon nutmeg
  • 3 cups flour
  • Nuts

Instructions

  1. Boil sugar, water, shortening, raisins, and water 25 minutes. When cool, add remaining ingredients.

  2. Bake 375 for 35 to 45 minutes.