Tag: Dessert

Goody Gumdrops

Goody Gumdrops

by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from Good Housekeeping’s Christmas Cook Book (1958)

About the Recipe

This is the type of recipe on first glance that creates that kind of gut reaction that says, this was definitely a mid-century recipe, and maybe it needs to stay in the mid-century and not make its way to our modern palates. Super sticky, sugary gumdrops – in a cookie? Really? The result is absolutely delicious.

These come out like fancy oatmeal cookies, with a little bit of snap and crunch, but actually not too much sweetness. They’re just sweet enough that they feel like a treat, but not so sweet that it cracks tastebuds.

A few quick tips to ensure that yours come out great:

  • These cookies spread! I made them a bit too large (only got just over 2 dozen out of them using a Tablespoon measure), and a bunch of them ran into each other.
  • Use a teaspoon to eye the amount of dough. As is usual for these older recipes, our eyes are used to bigger serving sizes and you won’t get the full 4 dozen if you make them too large.
  • I creamed the shortening and added the sugar slowly, and then beat until fluffy. Then I added the egg, water, and vanilla.

About the book

I got this book in a stack of Good Housekeeping booklets all published around the same time. I’ve been meaning to page through and make something out of it for a very long time, but there have always been other books that won the day. All in all, this is such a delightful example of mid-century artistry. The illustrations tell the story of a family Christmas, complete with snow and mistletoe. Worth the grab if you see it floating around somewhere.

The Recipe!

Ingredients:

1 cup sifted all-purpose flour
1/2 t baking powder
1/2 t baking soda
1/2 t salt
1/2 cup shortening
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1 egg
1 T water
1 t vanilla extract
1 1/2 cups uncooked rolled oats
3/4 cup gumdrops, cut into small pieces
About 1 1/2 cups flaked coconut (optional)

Directions:

Start heating the oven to 350*F. Sift together, into a bowl, flour, baking powder, soda, salt. Add shortening, sugars, egg, water, vanilla; beat until smooth. Fold in rolled oats and gumdrop pieces.

Shape mixture into walnut-size balls; if desired, roll in coconut. Place on ungreased cookie sheet. Bake 12-15 min.

Lemon Squares

Lemon Squares

by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from Betty Crocker’s Cooky Book (1963)

About the Recipe

I’ve been on a baking kick lately and I was looking for something new, but maybe outside of the normal flavors of the season. There is a point where there is too much ginger, nutmeg, and cinnamon, and it’s possible I’ve hit my limit a little early this year. So when I went looking for a dessert, I wanted something that would lift up an otherwise heavy meal. Clearly lemon squares are the answer.

Sometimes lemon squares or lemon bars can be complicated. These are some of the easiest and most effective and delicious that I’ve made. The bottom is buttery and crumbly and just melts in your mouth. The whole thing took about an hour from start to finish and makes 16 squares. It was perfect for a quick and yummy dessert to make on the fly.

This recipe is a little on the sparse side. Betty seems to bank on the baker knowing certain technical skills and best practices when it comes to cookies and bars. I’ll offer a few tips to make this recipe really a success:

  • Use refrigerator cold butter to cut into your flour and confectioner’s sugar. Cut it into smaller pieces, and then toss it in. It makes it much easier to blend.
  • I used a pastry blender to get the base mix down to a sand-like texture. It would be just as easy to pop it all into a food processor and pulse until you get the same texture. This helps to create that buttery, crumbly base that no one can resist.
  • My husband loves a lemony lemon bar, so I added a little bit more juice than recommended. Next time, I’ll also add some fresh zest or dried lemon peel to really make it zing.
  • Wait until it cools to cut it! If you don’t you risk the top kind of coming apart on you. I also recommend keeping a wipe nearby to clean your knife as you cut, just to make it a little bit more neat.
  • The recipe doesn’t call for the confectioner’s sugar on top, but who doesn’t love a little dusting on the top of a lemon bar?

About the book

The Betty Crocker Cooky Book is a staple of any mid-century cookbook collection. It seemed like everyone had a copy… except for me. But lo and behold, my favorite Antiques Barn in New Paltz, NY came through again! I found it hiding on a cart, just waiting for me to grab it up.

It’s worth the reminder here that Betty Crocker was not a real person, but a very complex (and effective) marketing scheme. I love the detail that they give to her character in these books. Worth a read to really get yourself in the mood for some vintage baking:

The Recipe!

Ingredients:

1 cup flour
1/2 cup butter or margarine
1/4 cup confectioners’ sugar
2 eggs
1 cup granulated sugar
1/2 t baking powder
1/4 t salt
2 T lemon juice

Directions:

Heat oven to 350*F. Measure flour by dipping method or by sifting. Blend flour, butter, and confectioners’ sugar thoroughly. Press evenly in square pan, 8x8x2″. Bake 20 min.

Beat rest of ingredients together. Pour over crust and bake 20 to 25 minutes more. Do not overbake! (The filling puffs during baking but flattens when cooled.)

One Step Boston Cream Pie

One Step Boston Cream Pie

by Andi Cohen-Rabiner ♥ 3 Comments

A Recipe from Bake-Off Cook Book 100 winning recipes from Bake-Off 23 (1972)

About the Recipe

Okay – this pie – this is not a one step pie. The name of the dish is a lie. You’ve been warned.

It is however a Boston Cream Pie that bakes all at the same time with the cream already inside, which is nice. And not only that, it’s a really really good pie.

Ignore my glaze (I’ve never been good at glaze…), as I substituted honey for the corn syrup. While the flavor was spot on, it does nothing for the chemical reaction necessary to stop crystals from forming to see that beautiful smooth glaze that you see in the cookbook. That said, if you don’t have corn syrup lying around, from a flavor perspective the honey substitute was just fine.

For more recipes in the Pillsbury Challenge, click here!

About the book

It’s the debut of Poppin Fresh! That creepy, yet oddly comforting talking blob of dough that we know and love today as the primary marketing tool for Pillsbury products has finally come to be!

Let us all raise our triangles in celebration as we poke him in the belly – HOO HOO!

With this transition, we also see the forward in the book moving now to “The Pillsbury Kitchens.”

The Recipe!

Ingredients:

5 eggs
1/8 t baking powder (in egg whites)
1 cup sugar
1 cup butter or margarine, softened
2 cups flour
1/8 t baking powder (in batter)
1 t vanilla

Filling:
18 oz. can (2 cups) vanilla pudding**

Glaze:
1 t unsweetened cocoa
1 T cooking oil
1 T corn syrup
1 T plus 1 t water
1 cup powdered sugar

Directions:

Preheat oven to 325*F Grease and flour 9-10-inch deep dish pie pan or 9-inch round cake pan.

Separate 2 eggs; beat egg whites until frothy. Add 1/8 t baking powder; beat until peaks form. Set aside.

In large bowl, cream sugar and butter. Add 2 egg yolks and 3 eggs, one at a time, beating after each addition. Blend in flour, 1/8 t baking powder and vanilla. Mix 1 minute.

Fold 2 cups prepared batter into beaten whites. Pour remaining batter into prepared pan, spreading evenly to form a small rim. Spoon pudding over batter. (Pudding should not touch edges.) Spoon egg white batter around edge and gently spread over pudding.

Bake 20 minutes; reduce temperature to 300* and bake 40-50 minutes or until top is evenly browned and toothpick inserted in center comes out clean. Cool 20 minutes.

In small saucepan, heat cocoa, oil, syrup and water, stirring until smooth. Add powdered sugar; mix well. Spread over pie. Cool 2 hours before serving.

**If desired, cook 1 package (4 serving size) vanilla pudding and pie filling mix as directed on package; cool and use as pudding.

Waldorf Salad Pie

Waldorf Salad Pie

by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from Pillsbury’s Bake Off Cook Book prize winning recipes from the 21st Bake Off (1970)

About the Recipe

If you’re a fan of apple pie, but prefer something a little more savory than the traditional (or really want to impress some friends) than this is the apple pie recipe for you! One bite of this tender pie and you understand why Mrs. Anne Atkinson of Canton, OH won the runner up prize for it.

As good as the pie on the whole is, as always a great pie is driven by a great crust, and this one is really good. The added egg gives a little bit more structure and crunch to the pie overall. It would work well for a quiche or tart as well.

For more recipes in the Pillsbury Challenge, click here!

About the book

As we turn the page into a new decade, the contest becomes more exciting. The forward expresses a rigorous testing and is by the Editor this time around. Also of note – Bob Barker hosted the rewards luncheon pre-Price-Is-Right days!

The Recipe!

Ingredients:

2 cups flour
1 T sugar
1 t salt
2/3 cup solid shortening
1/4 cup cold water
1 egg
2 T butter or margarine if desired

Filling:
1-2 cups (1-2 medium) sliced cooking apples
1 cup (8.5 oz can) drained, crushed pineapple
3/4 cup sugar
1/3 cup (1 small stalk) chopped celery
1/3 cup raisins
1/4 cup chopped nuts
2 T flour

Directions:

Prepare filling; set aside. (No need to sift flour; measure by lightly spooning into cup and leveling off.)

In large mixing bowl, combine flour with sugar and salt. Cut in shortening until crumbly. Combine water with egg; add to flour mixture, stirring lightly with fork until dough holds together. Divide dough in half. Roll out 1/2 of dough on floured surface to a circle 1″ larger than inverted 9-inch pie pan. Fit loosely into pan.

Pour filling into unbaked bottom crust. If desired, dot with butter. Roll out remaining dough for top crust; cut slits for steam to escape. Place top crust over Filling. Fold top crust under bottom crust. Seal; flute edge.

Bake at 400*F for 30-35 minutes until light golden brown. Serve warm or cold.

Filling:
In large mixing bowl, combine all ingredients. Mix well.