My Great Recipes Collection

Great Recipes From the Past

Liqueur

Strawberry Rhubarb Tart and Galliano

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Strawberry Rhubarb Tart is card 17 from the after-dinner drinks section of the 2-in-1 International Recipe Collection. It has two drinks and one desserts. 1977 by Random House, Inc. All rights reserved. Printed in the USA

Snifter

1 jigger Galliano
1 jigger brandy
1/2 jigger white creme de menthe
Crushed ice
Pour liquors into brandy snifter. Fill snifter with crushed ice and serve with short straw.

Yellow Bird

1 jigger gin
1/2 jigger Galliano
2 jiggers orange juice
Shake well with ice and strain into 6-ounce cocktail glass

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Strawberry-Rhubarb Tart

Ingredients

Pastry

  • 1 1/2 cups all-purpose flour
  • 1/2 cup butter
  • 2 egg yolks
  • 2 tablespoons powdered sugar
  • 1/4 teaspoon salt
  • 3 tablespoons cold water

Tart

  • 2 cups rhubarb cut into 1/2-inch pieces
  • 2 cups strawberries sliced
  • 1 cup sugar
  • 1/4 teaspoon allspice
  • 1/8 teaspoon nutmeg
  • 1/2 cup all-purpose flour
  • 2 eggs lightly beaten
  • 2 tablespoons Grand Marnier
  • 1/2 cup apricot preserves
  • 12 strawberries sliced in half lengthwise

Instructions

Make the Pastry

  1. Cut butter into flour. Add egg yolks, sugar, and salt, and mix well. Add cold water to form soft dough, adding a drop or two more water if needed. Wrap dough in wax paper and refrigerate at least 1 hour to keep firm and workable. Roll out on floured board. Make miniature tart shells in muffin tins with excess pastry dough.

Make the Tart

  1. Preheat oven to 400.
  2. Line pie pan or quiche pan with pastry dough and set aside.
  3. Place rhubarb, strawberries, and sugar in mixing bowl. Mix allspice and nutmeg with flour and stir in strawberry-rhubarb mixture. Add eggs and Grand Marnier and mix well. Pour into pie shell and bake 40 minutes or until set.
  4. Remove from oven. Heat apricot preserves in saucepan and spread over tart to glaze. Top with sliced strawberries arranged in decorative manner. Serve with whipped cream or ice cream if desired.

Mildred’s Oatmeal Lace Cookies

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These fragile, wafer-thin cookies seem made-to-order for a light after-dinner snack; if you decide to drape them around a rolling pine to form “tiles,” you might consider serving them stuffed with whipped cream lightly flavored with Drambuie.

Thin cookies like this may prove difficult to handle in warm, humid weather. Solution: cover with plastic wrap and freeze to harden. Serve directly from freezer – no thawing needed!

Makes about 4 dozen 2-inch cookies
After-Dinner Drinks, Card 15
Two drinks and one desserts.
1977 by Random House, Inc. All rights reserved. Printed in the USA

Rusty Nail

3/4 jigger Scotch
3/4 jigger Drambuie
Pour over ice cubes in Old Fashioned glass; stir well. Some die-hards deplore the use of ice with Scotch and serve the Rusty Nail in a liqueur or pousse cafe glass, pouring Drambuie in first and floating Scotch on top.

Godfather

Prepare as above, but substitute amaretto for Drambuie.

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Mildred's Oatmeal Lace Cookies

Ingredients

  • 2 1/2 cups rolled oats
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs separated
  • 1 cup brown sugar packed
  • 1 tablespoon butter melted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350.
  2. Mix together oats, baking powder, and salt, and set aside.
  3. Beat egg whites until fluffy; do not beat to peaks. Beat yolks into sugar. Fold in whites, melted butter, and vanilla. With spoon, stir in rolled oat mixture.
  4. Grease cookie sheets. Drop batter by half tablespoonfuls onto cookie sheets. Smooth out lightly with back of spoon. Do not crowd cookies. Bake until lightly browned, about 10 minutes. Remove from baking sheet immediately.
  5. Notes: If desired, drape baked cookies over rolling pin immediately after removing from oven to form tiles (makes for more attractive presentation.

Orange Banana Bread

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Macerated fruit cocktails go well with banana bread and coffee; serve them instead of an after-dinner drink if you like, or as a dessert to be followed by Pink Squirrels.

After-Dinner Drinks, Card 14
Two drinks and two desserts.
1977 by Random House, Inc. All rights reserved. Printed in the USA

Pink Squirrel

1 jigger creme de noyaux
1 jigger white creme de cacao
1 jigger heavy cream
Shake well with ice and strain into frosted cocktail glass. To frost glass: run lemon or lime slice around rim of glass; dip into sugar.

Raccoon

Sparkling white wine
1 teaspoon raspberry liqueur
Fill tulip champagne glass 2/3 full with sparkling white wine. Float 1 teaspoon raspberry liqueur on top.

Orange-Brandy Fruit Cups

Select fresh fruit in season, peel, remove seeds or cores, and chop into bite-sized pieces. Place in large bowl and fill with orange juice to cover fruit. Add 1/2 cup brandy. Marinate, covered, 24 hours. To serve, drain fruit and place in sherbet glasses or punch cups.

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Orange-Banana Bread

Ingredients

  • 1 3/4 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/3 cup butter
  • 2/3 cup sugar
  • 3/4 teaspoon lemon rind grated
  • 1 teaspoon orange rind grated
  • 2 eggs beaten
  • 1 cup banana mashed
  • 3 tablespoons Grand Marnier
  • 1/2 cup walnuts chopped

Instructions

  1. Preheat oven to 350.
  2. Grease glass loaf pan 8"x5"x4"
  3. Sift together flour and baking powder, set aside.
  4. Cream butter, gradually add sugar, grated lemon and orange rinds, and blend until smooth. Beat in eggs, mashed banana, and Grand Marnier. Add flour-baking powder mixture a little at a time, stirring in thoroughly. Fold in chopped walnuts.
  5. Spoon batter into prepared pan. Bake 45 minutes. Cool before slicing.

Lemon Almond Cookies

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Call them what you like – Lemon-Almond cookies or Lemon-Almond Tiles – these look refreshing… especially when accompanied by two drinks.

This is from the 2-in-1 International Recipe Card Collection, and is After-Dinner Drinks, Card 8.

Cassis Mist

1/2 jigger creme de cassis
1 jigger pineapple juice
1/2 jigger brandy
1/2 cup shaved ice
Place in blender and blend 10 seconds. Pour into saucer champagne glass. Garnish with orange slice.

Cherry Blossom

1 jigger cherry brandy
2/3 jigger brandy
4 dashes curacao
4 dashes grenadine
4 dashes lemon juice
Shake well with ice and strain into cocktail glass.

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Lemon-Almond Tiles

Course Cookies

Ingredients

  • 1 cup almonds finely chopped
  • 4 tablespoons sweet butter
  • 1/2 cup superfine sugar
  • 1/4 teaspoon salt
  • 2 tablespoons heavy cream
  • 2 large egg whites
  • 4 tablespoons all-purpose flour
  • 1 teaspoon almond extract
  • 1 teaspoon lemon rind grated

Instructions

  1. Preheat oven to 425. Grease 2 baking sheets and set aside.
  2. Divide chopped almonds in half; pulverize 1 half in blender or mouli grater.
  3. Blend butter with fork and stir in sugar; stir with fork until light and fluffy. Blend in salt, heavy cream, and pulverized almonds. Fold in egg whites; add flour, almond extract, and grated lemon rind.
  4. Drop batter onto cookie sheet in 1/2 tablespoonfuls and spread with back of spoon to form 3-3 1/2-inch disks. Bake 5-6 minutes or until edges of cookies are lightly browned.
  5. Remove from oven. Immediately remove cookies from baking sheet with small spatula and drap over rolling pin to form tiles. Cookies will harden quickly (5-10 seconds) and can then be removed.
  6. Store cookies at room temperature up to 24 hours. To hold longer, store in sealed plastic bags and freeze; serve directly from freezer (thawing not necessary.)

Recipe Notes

Makes about 3 1/2 dozen cookies.

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.