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?
Today Owen turns six. We have a fun day of celebrating planned after Kindergarten. He and I made a tie dyed cake mix he wanted, which involved six colors of dough. It did not turn out quite like the picture, but O is excited and ready to decorate it later. Pictures to come! This recipe made me laugh and reminded me of Owen as broccoli is one of the few vegetables he loves. Mushroom soup and cheese whiz? I don’t know about this one…
1 stick oleo (oh boy)
1 onion (chopped)
1 pkg broccoli
1 can mushroom soup
1 can rice (can?)
1 jar cheese whiz
Brown onion in oleo; add broccoli, soup, rice & cheese. Bake in casserole 350F – 30 min.
Wow. The good of the broccoli is kind of overcome with bad things here, I think.
In the midst of writing her next book, Molly MacRae brings us a fun light dessert so we can at least start thinking of warmer times!-AA
Here’s a recipe fit for celebrating spring – Lemon Angel Dessert – complete with bright yellow daisies for decoration. After this winter of one polar vortex after another, there isn’t a daisy in sight in our yard. Even the snowdrops, which usually come out in February, are only just now blooming. But isn’t this sunny yellow cake an inspiration? It’s easy, too, because you use a store-bought angel food cake. Lemon Angel Dessert (which might be fun to serve at a retro baby or bridal shower) comes from the 1963 Better Homes & Gardens Best Buffets.
I am going to start doing the Retro Crafting posts a bit less often now, but I found this cute spring Easter table photo in the Holiday Decorations You Can Make, from Better Homes and Gardens, 1974. I like the glass ducks and jar of jelly beans.
The placemats are easy. Cut two ovals each in three different fabrics. Cut the ends and mix the pieces, so you have different looks for each placemat. These have ribbon sewn over the seams, which is optional. Sew the top layer to the bottom, turn inside out, finish the opening. To make them extra crisp and sturdy, put some fusible web in between the top layer and bottom and fuse it after it is sewn. Fast and easy.
From the 1965 Farm Journal’s Complete Pie Cookbook, the boys and I are going to attempt the “Best-Ever Lemon Meringue Pie.” Many of the pies in here have uncooked egg whites as a meringue on top, but this one seems okay.
Baked 9″ pie shell
1 1/2 c. sugar
1 1/2 c. water
1/2 tsp. salt
1/2 c. cornstarch
1/3 c. water
4 egg yolks, slightly beaten
1/2 c. lemon juice
3 tblsp. butter
1 tsp. grated lemon peel
4 egg whites
1/4 tsp. salt
1/2 c. sugar
Combine sugar, 1 1/2 c. water and salt in saucepan; heat to boiling. Mix cornstarch and 1/3 c. water to make smooth paste; add to boiling mixture gradually, stirring constantly; cook until thick and clear. Remove from heat.
Combine egg yolks and lemon juice; stir into thickened mixture. Return to heat and cook, stirring constantly, until mixture bubbles again. Remove from heat. Stir in butter and lemon peel. Cover and cool until lukewarm.
For meringue, add salt to egg whites; beat until frothy. Gradually add 1/2 c. sugar, beating until glossy peaks are formed. Stir 2 rounded tblsp. of meringue into lukewarm filling. Pour filling into cool pie shell. Pile remaining meringue on top and spread lightly over filling, spreading evenly to edge of crust. Bake in slow oven 325F about 15 minutes, or until lightly browned. Cool on rack at least 1 hour before cutting.