Tag: Crisp

Cherry Crisp

Cherry Crisp

by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from ‘Round the Clock Recipes from Mary Alden (1963)

About the Recipe

Some days, you wake up and say – “I want to bake something today.” And you ask your husband what you should bake. And he says, “I don’t know, some fruity, crumbly, cobbler-y thing?” So obviously, you go to your shelf and start thumbing through a Quaker Oats advertising cookbook – obviously! And you end up with this super easy, delicious cherry crisp.

This was so easy to make, but I do have a few thoughts:

  • I would easily double the cherries that this recipe calls for. I used frozen cherries and let them thaw in the morning before I baked.
  • I used regular old rolled oats (Quaker brand, of course). I think quick oats actually would work better for this one. The oats came out just a little more crunchy than I would have liked.
  • The almond is a great touch. Almond and cherry go really well together. If almond isn’t your thing, it would work just as well with vanilla or even orange extract.
  • The vanilla ice cream was an absolute must. It cut through the tartness of the cherries and was just perfect, especially when it was hot out of the oven.

But that’s it! This is an easy one to pull out when you need a quick dessert or are just jonesing for something sweet. Enjoy!

About the book

I’ve said it before, and I’ll say it again – I love these advertising cookbooks. The title pages and illustrations are so delightfully ’60’s. The font reminds me of the original Parent Trap, the one with Hayley Mills. Enjoy the art (and a few bonus recipes)!

The Recipe!

Ingredients:

3 cups red pitted tart cherries, drained
1/2 t almond extract (optional)
1/3 cup sifted all-purpose flour
1 cup Quaker or Mother’s Oats (quick or old fashioned, uncooked)
1/2 cup firmly-packed brown sugar
1/2 t salt
1/3 cup melted butter or margarine

Directions:

Combine cherries and almond extract; place in greased 8-inch square baking pan. Combine dry ingredients; add melted butter, mixing until crumbly. Sprinkle crumb mixture over cherries.

Bake in preheated moderate oven (375*F) 20-25 minutes. Serve warm or cold with cream or ice cream. Makes 6 servings

Lemon Crisp

Lemon Crisp

by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from Favorite Recipes of America Desserts (1968)

About the Recipe

If you’ve been with my blog for awhile, you’ll know that I love a recipe that tricks me into making something fancy that I probably wouldn’t have tried otherwise. This time, it was a beautiful lemon curd.

This recipe is magnificent. It’s tart and crunchy and absolutely perfect with the whipped cream on top. It would make a great make-ahead for a dinner party. I re-heated it in the warming drawer in my oven. The hubs and I even nibbled on it the next day. How was it? Still good.

One important note on this recipe to make sure it’s successful: Make sure that you have your mise en place set up and ready to go before you start working on the stove. You will not have time (or hands) to measure as you go on this one.

About the book

This book is one in a set of 5. I actually found a different book out of this set first (Casseroles. Don’t judge, I’m a fan). When I saw the full set on the shelf in my favorite antiques store, I had to have it.

The books are like a nationwide community cookbook. The submissions are clearly folks’ favorites. Typically they’re easy to make and every one I’ve tried has turned out well. They’re truly a look into kitchen favorites during this time period.

The Recipe!

Ingredients:

6 T butter or margarine
3/4 cup brown sugar
1 cup sifted flour
3/4 t salt (divided)
1/3 cup flaked coconut
3/4 cup finely crushed saltine crackers
3/4 cup white sugar
2 T cornstarch
1 cup hot water
2 beaten egg yolks
1/2 t grated lemon peel
1/2 cup lemon juice

Directions:

Cream butter and brown sugar; add flour, soda, 1/2 teaspoon salt, coconut and crackers. Press half crumb mixture into 8 x 8 x 2-inch baking pan. Bake at 350*F for 10 minutes. 

In saucepan combine white sugar, cornstarch and remaining salt; gradually stir in water. Bring to boil, stirring constantly; boil about 2 minutes. Remove from heat; stir small amount of hot mixture into egg yolks. Return to pan. Bring to a boil, stirring constantly; remove from heat. Stir in lemon peel and juice gradually. Pour over baked crust; top with remaining crumb mixture. 

Bake at 350*F for 30 minutes or until lightly browned. Top with whipped cream. Yield: 8 servings