This one sounds fabulous!
1 9″ gr. crac. pie crust (graham cracker pie crust)
1 8 oz. pkg crm cheese, soft (room temp)
1 4oz. can crushed pineapple, drained
1 C ch. pecans (chopped)
1/4 C sugar
1 t vanilla
1 C whip. crm, 1/4 C sugar
In small bowl, mix cream cheese, 1/4 C sugar until light & fluffy. In large bowl, mix whip cream & 1/4 C sugar. Beat till stiff & add vanilla. Fold in cream cheese mixture. Beat at low speed until smooth. Stir in pineapple & ch. nuts. Spoon into pie shell & arrange cherries attractively on top. (as opposed to?)
Chill 5-6 hrs. before serving or overnight.
I had a blast last night talking about Vintage Weddings and Showers at the Schaumburg Twp. Library. My friend artist Carol Thomas wore her bridal outfit complete with gear ring and hand dyed pink silk scarf!
One of the things I discussed was vintage wedding shower decorations. This mobile from the Better Homes and Gardens Holiday Cook Book (1958). Look at the balanced wooden spoons, rolling pins and cooky cutters. The caption says “Pretty for coffee-time and useful later!” For some reason, it looks like the cover of a murder mystery to me. Must be the outline of the person. You’d have to assemble this at the party, too, or how would you transport it? Still, I’d like to receive it!
From Carnation’s 1960ish “Cooking with a Surprising Difference,” here’s a recipe from the chapter on “Lazy Ways for Lazy Days.”
Blueberry Breakfast Gems (Makes 12 medium muffins)
1 cup frozen blueberries
3/4 cup sugar
2 cups flour
3 tsp. baking powder
1 tsp. salt
1 1/3 cups undiluted Carnation Evaporated Milk
2 tablespoons melted butter
1 tablespoon grated lemon rind
Combine berries with sugar. Sift flour, baking powder and salt into mixing bowl. Beat egg, Carnation, and melted butter together. Combine Carnation mixture with dry ingredients until just blended. Fold in sugared berries and lemon rind. Fill buttered muffin tins 2/3 full. Bake in hot oven (400F) about 25 minutes. Loosen immediately with spatula and serve warm.
I had a blast last night at the Warren Newport Library in Gurnee, IL talking about Vintage International Desserts. Many of us were talking about how we liked Jello, too, as a favorite vintage trend. So I found this recipe in one of my boxes this morning.
1 box Lemon Flake Cake Mix (Swans Down) (There are other lemon cake mixes now.)
1 box lemon Jello
3/4 C. water
Add 4 eggs – one at a time – Beat well
3/4 C oil – Beat (I used Mazola)
Put in large pan – Mine was 13 1/2 x 10
Bake 40 or 45 minutes (if glass dish is used doesn’t take quite as long) in 350F oven.
When you take it out of oven – prick all over with fork and while still hot, pour glaze over it.
Mix: 1/2 cup lemon juice, 2 cups powdered sugar, 2 tbsp. melted butter
I served it with Lemon Custard Ice Cream.
Sounds like this woman knew how to do things in a delicious way!