Handwritten Recipe Wednesday: Mystery Walnut Dessert

I’m not sure what this is, but it sounds like a meringue with walnuts in it. Have you eaten anything like this?

2 egg whites

1 cup sugar

1/4 lb. butter

1 lb. walnuts

Bake 325F 15 min. then (I can’t figure that word out) & another 15 mins. Melt butter in flat pan.

Beat eggs, add sugar for meringue. Add nuts. Spread over melted butter in pan.

Amazon Wish ListBlogger PostBookmark/FavoritesDeliciousDiggEmailFacebookGoogle BookmarksGoogle ReaderLinkedInTwitterYahoo MailWordPressShare
Posted in Handwritten Recipes | Leave a comment

Golden Shrimp Puff for Club Luncheon

I’m working on a new program entitled Vintage Tea Parties and Trends. This menu for the “Club Luncheon” from the 1967 Betty Crocker’s Hostess Cookbook has a menu with Golden Shrimp Puff, Fresh Fruit Salad, Toasted Snack Rye and Chocolate-Mint Parfaits. The Shrimp Puff is like French toast with canned shrimp on top. Would you eat this at a luncheon – or anywhere else?

10 slices white bread

6 eggs

3 cups milk

2 tablespoons minced parsley

3/4 tsp. dry mustard

1/2 tsp. salt

2 cups shredded process sharp American Cheese (8 oz.)

2 cups cleaned cooked or canned shrimp

Heat oven to 325F. Remove crusts from bread; cut slices into cubes. Beat eggs, milk and seasonings. Stir in bread cubes, cheese and shrimp. Pour into oblong baking dish, 11 1/2×7 1/2×1 1/2 inches. Bake uncovered 1 hour, or until center is set. Serve immediately. 8 servings.

Amazon Wish ListBlogger PostBookmark/FavoritesDeliciousDiggEmailFacebookGoogle BookmarksGoogle ReaderLinkedInTwitterYahoo MailWordPressShare
Posted in Amy's Blog | Leave a comment

Retro Crafting Friday: Easter Candymaking

 

This post always makes me laugh. That pink bunny is downright scary. Do you make candy? I’m guessing you don’t make 100 of anything at one time. Still, I’d love to receive that candy basket and pretty eggs.

Here’s what I blogged about previously on the subject: Candymaking and I do not get along. There was that incident with the melted thermometer… But – I have many great cookbooks on the subject that I love to read.

This picture is from a 1981 cookbook: The Complete Wilton Book of Candy. The picture is of Confectionary Coating Magic. It has several pages of instructions of how to take discs of candy, and melt and mold them into the candies pictured here. Even the basket is made. Am I the only one who thinks the pink bunny is a little weird, too?

Southern Living Holiday Cookbook, 1960′s.

Butter Cream Easter Eggs

1/2 pound plus 1 tablespoon butter

1 8 oz. package cream cheese

3 boxes confectioners’ sugar

8 oz. bitter or semisweet chocolate

1 2-inch square wax

1/4 tsp. vanilla

Cream 1/2 pound butter and cream cheese; gradually blend in sugar. Shape into small eggs. Coo for about 1 hour. Melt chocolate, remaining butter, wax and vanilla over hot water. Dip eggs in mixture and allow to cool. Yield: 90 – 100 eggs. (!!) I don’t even want to think about how many I could eat.

I actually think you could make these into larger eggs and pour that hot chocolate over them, maybe turning once or something. I’d love to see how 90 – 100 eggs comes out of one 8 oz. block of cream cheese, but no pictures are provided.

Amazon Wish ListBlogger PostBookmark/FavoritesDeliciousDiggEmailFacebookGoogle BookmarksGoogle ReaderLinkedInTwitterYahoo MailWordPressShare
Posted in Amy's Blog | 2 Comments

Handwritten Recipe Wednesday: Apricot Pudding

This reminds me of my beloved family favorite “mushy cookie pudding,” or refrigerator cake. I’ll be making it and dying it purple this weekend for our Easter celebration, but I do it with Jello Instant vanilla. this does sound delicious, though.

Apricot Pudding

1 lb. Nabisco vanilla wafers

1 qt. can apricots

1/4 cup pecans

1 cup powdered sugar

2 whole eggs

1/2 cup butter

2 cups cream (whipped)

Make custard of butter, eggs, powdered sugar. Cook and cool. Grind cookies. Put 2/3 at bottom of pan. Pour custard over crumbs, 2/3 of nuts over custard, then 1/2 of whipped cream then apricots. Add final layer of whipped cream sprinkle rest of cookies and nuts on top. Let set over nite in refrigerator.

Grind cookies in meat grinder? Yikes. Crumble them in a bag…

Amazon Wish ListBlogger PostBookmark/FavoritesDeliciousDiggEmailFacebookGoogle BookmarksGoogle ReaderLinkedInTwitterYahoo MailWordPressShare
Posted in Handwritten Recipes | Leave a comment

Best of the Easter Posts: Bunny Mousse

I’ve been writing this blog for over eight years now and have mined many of the best Easter recipes from my collection already, so I’ll put up some of my favorites again this week. I first put this one up on March 31, 2012. This looks wacky, though it’s probably tasty after you remove the toothpicks!

One of the favorite titles in my collection is the Amazing Magical Jello Desserts, from 1977, featuring Marvello the Magician. It has wacky psychedelic illustrations and flip book style illustrations in the corners – one is of a magic trick and the other is a boy eating Jello. It has kid-appealing recipes, in theory…

Bunny Mousse: To make this one you are supposed to fold in Cool Whip with pistachio pudding. To make the bunny face: Insert wooden picks into miniature marshmallows, attach to large marshmallow to resemble ears. Add a face, using cut pieces of small gumdrops, add broken wooden picks for whiskers. Attach to large marshmallows turned sideways.

I would have used licorice for the whiskers because how would a kid eat this without a mouthful of toothpicks?

Amazon Wish ListBlogger PostBookmark/FavoritesDeliciousDiggEmailFacebookGoogle BookmarksGoogle ReaderLinkedInTwitterYahoo MailWordPressShare
Posted in Amy's Blog | Leave a comment