My Great Recipes Collection

Great Recipes From the Past

Holiday

Chocolate Covered Cherries

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The Cross Country Cookery cookbook has a host of delightful sweet treats. These chocolate covered cherries sounds like a pretty make ahead sweet treat for the holiday season.

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Chocolate Covered Cherries

Keyword cherry, chocolate
Servings 60 servings

Ingredients

  • 60 maraschino cherries with stems
  • 3 tablespoon oleo
  • 3 tablespoon corn syrup
  • 1/4 teaspoon salt
  • 2 cup powdered sugar sifted
  • 1 1/2 lb chocolate

Instructions

  1. Drain cherries well. Let stand on paper toweling. 

  2. Combine butter, corn syrup and salt. Stir in powdered sugar. Knead til smooth. Chill if too soft. Place on waxed paper lined baking sheet. Chill.

  3. Shape a marble size piece of powdered sugar mixture (about 1 teaspoon) around each cherry. Place on waxed paper lined baking sheet. Chill.

  4. In small heavy saucepan over hot water, melt the chocolate; stir constantly. Do Not Add Any Liquid.

  5. Holding onto stems, dip the cherries, one at a time, into melted mixture. Spoon over cherries to coat. Place on waxed paper in cool place to harden. Let ripen a week or two so fondant will begin to liquefy.

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.

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

Turkey PomPons

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This week I’ve been sharing 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

At the end of the week, the most appropriate recipe to share is Turkey Pompons – a way to use any leftover turkey!

turkey pompons thanksgiving november 1954 michigan consolidated gas company

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Turkey Pompons

Course Main Course
Keyword Leftover, Thanksgiving, Turkey

Ingredients

  • 5 cups bread cubes 2-3 days old, crusts removed
  • 3/4 cup celery diced
  • 1/2 cup walnuts chopped
  • 2 tablespoons onion minced
  • 1/2 teaspoon salt
  • pepper to taste
  • 1/2 teaspoon poultry seasoning
  • 1 1/2 cups turkey cooked and chopped
  • 1/2 cup butter or margarine melted
  • 1/4 cup water
  • turkey gravy

Instructions

  1. Combine bread, celery, walnuts, onions, salt, pepper, poultry seasoning, and turkey.

  2. Add melted butter or margarine and enough water to moisten.

  3. Shape into 10 or 12 balls. Place in shallow pan.

  4. Bake in an oven that has not been preheated at 350 for 30 minutes or until crisp.

  5. Serve pompons with leftover turkey gravy heated. 

  6. Garnish with a few chopped walnuts if desired.

Recipe Notes

No. 1592 from the Home Services Department of the Michigan Consolidated Gas Company. 

May substitute 1 can cream of chicken soup for the turkey gravy. Heat the cream of chicken soup with 1/2 cup milk.

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.