BLUEBERRY CRISP
3 cups blueberries
2/3 cup sugar
1 tbsp four
1/4 cup flour
3 tbsp butter or margarine
¼ cup brown sugar
¾ cup rolled oats
Method: place blueberries in greased baking dish and
sprinkle with 2/3 cup sugar and 1 tbsp flour. Cream
margarine, add brown sugar and cream well together.
Blend in flour and rolled oats to make a crumb mixture.
Sprinkle this crumb mixture on top of the blueberries.
Bake in a moderately hot oven 375 degrees F. Until the
blueberries are soft and the top is golden brown, about
40 minutes.
BLUEBERRY GRUNT
1 quart blueberries
½ cup water
½ cup sugar
1 ½ cups flour, all purpose
2 tsp baking powder
¼ tsp salt
1 tsp sugar
1 tbsp butter
2/3 cup milk(approximately)
Heat blueberries, water and sugar slowly until blueberries
begin to soften; then bring to a boil. Simmer gently (5
minutes) while making dumplings.Sift together flour,
baking powder, salt and sugar. Cut in butter and add
enough milk to make a soft dough.Drop dumpling dough,
by the tablespoonful, onto hot berries ( makes approx. 10)
Cover tightly and cook 15 minutes without raising lid.
Dumplings will double in size.Serve hot, spooning sauce
over dumplings, and top with cream. Makes 5-6 servings
CARROT CAKE
2 cups flour, all purpose
1 ½ tsp baking soda
2 tsp baking powder
pinch salt
1 tsp allspice
2 tsp cinnamon
1 ½ cups sugar
1 cup vegetable oil
4 eggs, beaten
1-14 oz tin crushed pineapple, drained
2 cups carrots, finely grated
1 cup chopped nuts or raisins
(or ½ cup of each)
Cream Cheese Frosting:
4oz cream cheese
1 cup icing sugar, sifted
2 tbsp butter
¼ cup coconut, unsweetened
1 tsp vanilla
½ cup walnuts, chopped
preheat oven to 350 degrees F. Grease 2-quart tube
pan. Grate carrots drain pineapple. Sift into large
bowl, flour, baking soda, baking powder, salt, allspice
and cinnamon. Add sugar and oil to dry ingredients
and mix until creamy. Add eggs and mix until combined.
Add carrots, pineapple, nuts or raisins and mix well.
Bake in 2- quart tube pan for 1 ¼ - 1 ½ hours at 350
degrees F, or until skewer inserted comes out clean.
This cake will be moist. Ice with cream cheese frosting
and top with walnuts.
Cream cheese frosting:
Cream the cream cheese and butter with mixer or food
processor. Add sifted icing sugar and vanilla and
continue to cream until light and fluffy. Add coconut
and mix until well combined. Spread over cake and
sprinkle chopped walnuts over top.
DARK FRUIT CAKE
½ lb butter
1 cup brown sugar
1 cup molasses
4 eggs, beaten
2 cups flour
1 tsp baking powder
1 tsp soda
½ tsp ginger
1 tsp cinnamon
1 tsp allspice
½ tsp cloves
2 tsp cocoa
½ lb cherries
½ lb nuts
½ lb dates
1 lb raisins
1 lb currants
½ mixed fruit
2 apples, cut fine
½ cup (strawberry/raspberry/cherry) jam
1 cup milk
2 tsp coffee mixed with ½ cup water
1 tsp vanilla, rum and lemon flavoring
Sift dry ingredients. Mix fruits and dredge with
flour. Cream butter and sugar. Add eggs and molasses,
add flour to creamed mixture with milk and coffee.
Add fruit last. Blend mixture well so that all fruit
will be well covered with batter. Pour batter in
whatever size pan you wish and bake at 275 to 300
degrees for 2 ½ to 3 hours, depending on the size of
pan used.
DATE SQUARES
1 ½ cups flour, all purpose
½ tsp baking soda
1 tsp baking powder
¼ tsp salt
1 cup butter
1 cup brown sugar
1 ½ cups rolled oats
Date Filling:
2 cups chopped dates
¾ cup cold water
2 tbsp brown sugar
grated rind of ½ orange (optional)
2 tbsp orange juice (optional)
1 tsp lemon juice
Preheat oven to 325 degrees F. Combine flour,
baking powder, baking soda and salt. Rub or cut in
butter until mixture is crumbly. Add sugar and oats.
Mix well. Spread half crumbs in greased, shallow,
9-inch square pan. Pat mixture until firm and smooth.
Cook dates , water, orange rind and sugar in small
saucepan over moderate heat until thick and smooth.
Remove from heat and add fruit juices. Mix well.
Bake at 325 degrees F for 35-40 minutes until lightly
browned. Cut squares while hot and allow to cool in pan.
JAM JAMS
1 cup butter
1 egg
½ cup sugar
½ cup molasses
2 tsp baking soda
dissolved in 3 tbsp of boiling water.
Enough flour to make a soft dough. Roll and cut out
with cookie cutters. Bake 10-12 minutes. While
hot spread with jam and place two together.
Lemon Crumbles
2 cups flour
1 tsp. Baking Powder
¾ cup white sugar
2 cups coconut
¾ cup melted butter
1 envelope lemon pie filling (mix as per pkg. Instructions)
Mix flour, coconut, baking powder and sugar.
Add butter. Put ½ of mixture in pan. Press and cover with cooled lemon
Filling. Sprinkle rest of crumbs on top. Bake 325 degrees fro 20 minutes.
Cut when cooled.
LEMON MERINGUE PIE
Make pastry with:
2 cups flour
1 cup butter
2 tsp baking powder
½ cup boiling water
For filling, mix together and boil until thick:
2 egg yolks
1 cup sugar
1 cup boiling water
1 ½ tbsp corn flour
rind and juice of 1 lemon
Spread filling on pastry, use whites of eggs for
meringue an put on top of pie.
Meringue:
2 egg whites
4 tbsp sugar
pinch salt
Beat egg whites and salt to soft peaks. Beat in sugar
until stiff. Spread on top of pie. Put back in oven
and bake at 300 degrees for 12-15 minutes or until
golden brown.
Partridgeberry Crumbles
1 cup flour
1 cup brown sugar
1 cup rolled oats
½ cup butter or margarine
1 ½ cups partridgeberry jam
Cut ½ cup butter into flour, brown sugar and rolled oats until crumbly.
Press half of crumb mixture into greased pan. Spread with partridgeberry
jam.Cover with remaining crumbs and pat smooth. Bake in preheated oven at
350 degrees for 35 minutes or until light golden brown. Cool and cut into
squares.
PARTRIDGEBERRY PIE
2 cups all purpose flour
1 cup margarine
1/3 cup milk
1 tsp vinegar added to milk
1 ½ - 2 cups berries
sugar and butter
Pastry:
Mix flour and margarine with pastry blender until it
resembles crumbs, add the milk mixture, a little at
a time, stirring with a fork or knife, roll out on
slightly floured board and cut to fit pie plate, put
in amount of berries required and sprinkle with sugar
to taste, add a few small pieces of margarine. Cover
with strips or full size layer of pastry. Bake in hot
oven. Makes 2 small double pies or one large one.
Partridgeberry Pudding/Sauce
1 ½ cups sifted flour
3 tsp. Baking powder
¼ tsp. Salt
¼ cup sugar
¼ cup margarine
1 egg, beaten
1 ¼ cups fresh berries
½ cup milk
Sift dry ingredients into a bowl; rub in the margarine. Add the berries,
then the milk and egg. Stir lightly to make a batter. Pour into a greased
one-quart mold. Place over boiling
Water and steam for one hour. Serve with pudding sauce. You can also use
blueberries instead of the partridgeberries.
Sauce for Pudding
1-cup brown sugar
1 tbsp. Flour
½ cup water
1 tbsp. Butter
Combine sugar and flour; add water and boil until thickened. Remove from
heat and add the butter.
SCREECH PIE
Crust:
1 cup ginger snaps, crushed
¼ cup butter, melted
filling:
1 –14 oz tin evaporated milk, chilled
2 tbsp gelatin
¾ cup milk
¾ cup sugar
2 egg yolks
3 oz semi-sweet chocolate ( 3 squares)
¼ cup screech rum
1 tsp vanilla extract
1 cup whipping cream
¼ cup sugar
2 egg whites
crust:
preheat oven to 350 degrees F. In saucepan, melt butter,
add ginger snap crumbs and mix well. Press into 10-inch
pie plate, covering bottom and sides evenly. Bake in 350
degrees F oven for 10 minutes.
Filling:
Pour evaporated milk into shallow dish, place in freezer
and chill until mushy around the edges. Soften the
gelatin in ¼ cup of milk. Combine ¾ cup sugar, ½ cup
milk, egg yolks and softened gelatin in top of double
boiler and mix well. Cook over boiling water until
gelatin dissolves and mixture thickens slightly, then
remove from heat. Melt 2 squares ( 2oz) chocolate and
add to egg and gelatin mixture; beat until smooth.
Allow mixture to chill until slightly thickened, and
syrupy. Whip chilled evaporated milk until thick.
Fold whipped milk, rum and vanilla extract into
chocolate mixture; pour into pie shell and chill
thoroughly. Whip cream until stiff peaks form. Beat
egg whites until frothy, add ¼ cup sugar gradually
and continue to beat until soft peaks form. Fold egg
whites into whipped cream and spread over pie.
Shave the remaining chocolate into curls and sprinkle
in lattice pattern over top of whipped cream mixture.
STRAWBERRY SHORTCAKE
3 cups strawberries, crushed
½ - 1 cup sugar
2 cups flour, all-purpose
4 tsp baking powder
1/3 cup sugar
½ tsp salt
½ cup butter or shortening
¾ -1 cup blend cream (10%) or milk
1 cup whipping cream
Crush strawberries; sprinkle with sugar (to taste)
and let stand. Preheat oven to 425 degrees F.
Combine flour, baking powder, sugar and salt in bowl.
Rub or cut in shortening until mixture resembles bread
crumbs. Slowly add light cream or milk and mix with
knife, only until flour is evenly moistened and mixture
will clump together. Knead 5-8 times or until ingredients
will hold together in a ball. Place dough on floured
board and roll out to 1 ½ inch thickness. Using cookie
cutter, or drinking glass, cut 2 ½ inch rounds. Arrange
on greased baking sheet. Bake at 425 degrees F for about
10-15 minutes or until golden brown. Let cool slightly.
Split shortcake while warm and butter. Fill shortcakes
with heaps of crushed berries. Top with more berries and
whipped cream. Makes 10-12 servings.
TRIFLE
2 jelly rolls. ( sliced)
1 pkg frozen strawberry halves. ( thawed)
½ cup orange juice
¼ cup sherry
2 cups (prepared) vanilla custard.
1 pkg strawberry jello powder
1 can whipped carnation milk
Prepare strawberry jello powder as directed on the
package, and put aside to set well. Prepare vanilla
custard.... using a double boiler arrange 1 cup scald
milk. Add 1 beaten egg, 1 tsp sugar, ½ tsp vanilla
and a speck of salt. Bring this to a boil stirring
constantly, until thick and smooth . set aside to cool.
Into a large glass dish arrange (some) jelly roll slices
laying them flat around the sides of the dish. Add a
little of your (set) jello in the bottom and between
each jelly roll slice. Add a strawberry half here and
there and sprinkle a little orange juice and sherry on
each slice. Begin again with jelly slices over-lapping
each one around the sides and bottom of dish, sprinkle
with orange juice and sherry and continue with the
jelly and strawberry halves. Pour some of your prepared
vanilla custard around each piece of jelly roll slice
allowing it to run free through the dish preparations.
Continue alternately with jelly slices, jello , vanilla
custard and strawberry halves ( strawberry juice too)
and the sherry etc. Until all ingredients are used up,
to fill your dish. Whip 1 can of carnation milk and
spread on top ... garnish with strawberries.
BLUEBERRY GRUNT
1 quart blueberries
½ cup water
½ cup sugar
1 ½ cups flour, all purpose
2 tsp baking powder
¼ tsp salt
1 tsp sugar
1 tbsp butter
2/3 cup milk(approximately)
Heat blueberries, water and sugar slowly until blueberries
begin to soften; then bring to a boil. Simmer gently (5
minutes) while making dumplings.Sift together flour,
baking powder, salt and sugar. Cut in butter and add
enough milk to make a soft dough.Drop dumpling dough,
by the tablespoonful, onto hot berries ( makes approx. 10)
Cover tightly and cook 15 minutes without raising lid.
Dumplings will double in size.Serve hot, spooning sauce
over dumplings, and top with cream. Makes 5-6 servings
CARROT CAKE
2 cups flour, all purpose
1 ½ tsp baking soda
2 tsp baking powder
pinch salt
1 tsp allspice
2 tsp cinnamon
1 ½ cups sugar
1 cup vegetable oil
4 eggs, beaten
1-14 oz tin crushed pineapple, drained
2 cups carrots, finely grated
1 cup chopped nuts or raisins
(or ½ cup of each)
Cream Cheese Frosting:
4oz cream cheese
1 cup icing sugar, sifted
2 tbsp butter
¼ cup coconut, unsweetened
1 tsp vanilla
½ cup walnuts, chopped
preheat oven to 350 degrees F. Grease 2-quart tube
pan. Grate carrots drain pineapple. Sift into large
bowl, flour, baking soda, baking powder, salt, allspice
and cinnamon. Add sugar and oil to dry ingredients
and mix until creamy. Add eggs and mix until combined.
Add carrots, pineapple, nuts or raisins and mix well.
Bake in 2- quart tube pan for 1 ¼ - 1 ½ hours at 350
degrees F, or until skewer inserted comes out clean.
This cake will be moist. Ice with cream cheese frosting
and top with walnuts.
Cream cheese frosting:
Cream the cream cheese and butter with mixer or food
processor. Add sifted icing sugar and vanilla and
continue to cream until light and fluffy. Add coconut
and mix until well combined. Spread over cake and
sprinkle chopped walnuts over top.
DARK FRUIT CAKE
½ lb butter
1 cup brown sugar
1 cup molasses
4 eggs, beaten
2 cups flour
1 tsp baking powder
1 tsp soda
½ tsp ginger
1 tsp cinnamon
1 tsp allspice
½ tsp cloves
2 tsp cocoa
½ lb cherries
½ lb nuts
½ lb dates
1 lb raisins
1 lb currants
½ mixed fruit
2 apples, cut fine
½ cup (strawberry/raspberry/cherry) jam
1 cup milk
2 tsp coffee mixed with ½ cup water
1 tsp vanilla, rum and lemon flavoring
Sift dry ingredients. Mix fruits and dredge with
flour. Cream butter and sugar. Add eggs and molasses,
add flour to creamed mixture with milk and coffee.
Add fruit last. Blend mixture well so that all fruit
will be well covered with batter. Pour batter in
whatever size pan you wish and bake at 275 to 300
degrees for 2 ½ to 3 hours, depending on the size of
pan used.
DATE SQUARES
1 ½ cups flour, all purpose
½ tsp baking soda
1 tsp baking powder
¼ tsp salt
1 cup butter
1 cup brown sugar
1 ½ cups rolled oats
Date Filling:
2 cups chopped dates
¾ cup cold water
2 tbsp brown sugar
grated rind of ½ orange (optional)
2 tbsp orange juice (optional)
1 tsp lemon juice
Preheat oven to 325 degrees F. Combine flour,
baking powder, baking soda and salt. Rub or cut in
butter until mixture is crumbly. Add sugar and oats.
Mix well. Spread half crumbs in greased, shallow,
9-inch square pan. Pat mixture until firm and smooth.
Cook dates , water, orange rind and sugar in small
saucepan over moderate heat until thick and smooth.
Remove from heat and add fruit juices. Mix well.
Bake at 325 degrees F for 35-40 minutes until lightly
browned. Cut squares while hot and allow to cool in pan.
JAM JAMS
1 cup butter
1 egg
½ cup sugar
½ cup molasses
2 tsp baking soda
dissolved in 3 tbsp of boiling water.
Enough flour to make a soft dough. Roll and cut out
with cookie cutters. Bake 10-12 minutes. While
hot spread with jam and place two together.
Lemon Crumbles
2 cups flour
1 tsp. Baking Powder
¾ cup white sugar
2 cups coconut
¾ cup melted butter
1 envelope lemon pie filling (mix as per pkg. Instructions)
Mix flour, coconut, baking powder and sugar.
Add butter. Put ½ of mixture in pan. Press and cover with cooled lemon
Filling. Sprinkle rest of crumbs on top. Bake 325 degrees fro 20 minutes.
Cut when cooled.
LEMON MERINGUE PIE
Make pastry with:
2 cups flour
1 cup butter
2 tsp baking powder
½ cup boiling water
For filling, mix together and boil until thick:
2 egg yolks
1 cup sugar
1 cup boiling water
1 ½ tbsp corn flour
rind and juice of 1 lemon
Spread filling on pastry, use whites of eggs for
meringue an put on top of pie.
Meringue:
2 egg whites
4 tbsp sugar
pinch salt
Beat egg whites and salt to soft peaks. Beat in sugar
until stiff. Spread on top of pie. Put back in oven
and bake at 300 degrees for 12-15 minutes or until
golden brown.
Partridgeberry Crumbles
1 cup flour
1 cup brown sugar
1 cup rolled oats
½ cup butter or margarine
1 ½ cups partridgeberry jam
Cut ½ cup butter into flour, brown sugar and rolled oats until crumbly.
Press half of crumb mixture into greased pan. Spread with partridgeberry
jam.Cover with remaining crumbs and pat smooth. Bake in preheated oven at
350 degrees for 35 minutes or until light golden brown. Cool and cut into
squares.
PARTRIDGEBERRY PIE
2 cups all purpose flour
1 cup margarine
1/3 cup milk
1 tsp vinegar added to milk
1 ½ - 2 cups berries
sugar and butter
Pastry:
Mix flour and margarine with pastry blender until it
resembles crumbs, add the milk mixture, a little at
a time, stirring with a fork or knife, roll out on
slightly floured board and cut to fit pie plate, put
in amount of berries required and sprinkle with sugar
to taste, add a few small pieces of margarine. Cover
with strips or full size layer of pastry. Bake in hot
oven. Makes 2 small double pies or one large one.
Partridgeberry Pudding/Sauce
1 ½ cups sifted flour
3 tsp. Baking powder
¼ tsp. Salt
¼ cup sugar
¼ cup margarine
1 egg, beaten
1 ¼ cups fresh berries
½ cup milk
Sift dry ingredients into a bowl; rub in the margarine. Add the berries,
then the milk and egg. Stir lightly to make a batter. Pour into a greased
one-quart mold. Place over boiling
Water and steam for one hour. Serve with pudding sauce. You can also use
blueberries instead of the partridgeberries.
Sauce for Pudding
1-cup brown sugar
1 tbsp. Flour
½ cup water
1 tbsp. Butter
Combine sugar and flour; add water and boil until thickened. Remove from
heat and add the butter.
SCREECH PIE
Crust:
1 cup ginger snaps, crushed
¼ cup butter, melted
filling:
1 –14 oz tin evaporated milk, chilled
2 tbsp gelatin
¾ cup milk
¾ cup sugar
2 egg yolks
3 oz semi-sweet chocolate ( 3 squares)
¼ cup screech rum
1 tsp vanilla extract
1 cup whipping cream
¼ cup sugar
2 egg whites
crust:
preheat oven to 350 degrees F. In saucepan, melt butter,
add ginger snap crumbs and mix well. Press into 10-inch
pie plate, covering bottom and sides evenly. Bake in 350
degrees F oven for 10 minutes.
Filling:
Pour evaporated milk into shallow dish, place in freezer
and chill until mushy around the edges. Soften the
gelatin in ¼ cup of milk. Combine ¾ cup sugar, ½ cup
milk, egg yolks and softened gelatin in top of double
boiler and mix well. Cook over boiling water until
gelatin dissolves and mixture thickens slightly, then
remove from heat. Melt 2 squares ( 2oz) chocolate and
add to egg and gelatin mixture; beat until smooth.
Allow mixture to chill until slightly thickened, and
syrupy. Whip chilled evaporated milk until thick.
Fold whipped milk, rum and vanilla extract into
chocolate mixture; pour into pie shell and chill
thoroughly. Whip cream until stiff peaks form. Beat
egg whites until frothy, add ¼ cup sugar gradually
and continue to beat until soft peaks form. Fold egg
whites into whipped cream and spread over pie.
Shave the remaining chocolate into curls and sprinkle
in lattice pattern over top of whipped cream mixture.
STRAWBERRY SHORTCAKE
3 cups strawberries, crushed
½ - 1 cup sugar
2 cups flour, all-purpose
4 tsp baking powder
1/3 cup sugar
½ tsp salt
½ cup butter or shortening
¾ -1 cup blend cream (10%) or milk
1 cup whipping cream
Crush strawberries; sprinkle with sugar (to taste)
and let stand. Preheat oven to 425 degrees F.
Combine flour, baking powder, sugar and salt in bowl.
Rub or cut in shortening until mixture resembles bread
crumbs. Slowly add light cream or milk and mix with
knife, only until flour is evenly moistened and mixture
will clump together. Knead 5-8 times or until ingredients
will hold together in a ball. Place dough on floured
board and roll out to 1 ½ inch thickness. Using cookie
cutter, or drinking glass, cut 2 ½ inch rounds. Arrange
on greased baking sheet. Bake at 425 degrees F for about
10-15 minutes or until golden brown. Let cool slightly.
Split shortcake while warm and butter. Fill shortcakes
with heaps of crushed berries. Top with more berries and
whipped cream. Makes 10-12 servings.
TRIFLE
2 jelly rolls. ( sliced)
1 pkg frozen strawberry halves. ( thawed)
½ cup orange juice
¼ cup sherry
2 cups (prepared) vanilla custard.
1 pkg strawberry jello powder
1 can whipped carnation milk
Prepare strawberry jello powder as directed on the
package, and put aside to set well. Prepare vanilla
custard.... using a double boiler arrange 1 cup scald
milk. Add 1 beaten egg, 1 tsp sugar, ½ tsp vanilla
and a speck of salt. Bring this to a boil stirring
constantly, until thick and smooth . set aside to cool.
Into a large glass dish arrange (some) jelly roll slices
laying them flat around the sides of the dish. Add a
little of your (set) jello in the bottom and between
each jelly roll slice. Add a strawberry half here and
there and sprinkle a little orange juice and sherry on
each slice. Begin again with jelly slices over-lapping
each one around the sides and bottom of dish, sprinkle
with orange juice and sherry and continue with the
jelly and strawberry halves. Pour some of your prepared
vanilla custard around each piece of jelly roll slice
allowing it to run free through the dish preparations.
Continue alternately with jelly slices, jello , vanilla
custard and strawberry halves ( strawberry juice too)
and the sherry etc. Until all ingredients are used up,
to fill your dish. Whip 1 can of carnation milk and
spread on top ... garnish with strawberries.
CARROT CAKE
2 cups flour, all purpose
1 ½ tsp baking soda
2 tsp baking powder
pinch salt
1 tsp allspice
2 tsp cinnamon
1 ½ cups sugar
1 cup vegetable oil
4 eggs, beaten
1-14 oz tin crushed pineapple, drained
2 cups carrots, finely grated
1 cup chopped nuts or raisins
(or ½ cup of each)
Cream Cheese Frosting:
4oz cream cheese
1 cup icing sugar, sifted
2 tbsp butter
¼ cup coconut, unsweetened
1 tsp vanilla
½ cup walnuts, chopped
preheat oven to 350 degrees F. Grease 2-quart tube
pan. Grate carrots drain pineapple. Sift into large
bowl, flour, baking soda, baking powder, salt, allspice
and cinnamon. Add sugar and oil to dry ingredients
and mix until creamy. Add eggs and mix until combined.
Add carrots, pineapple, nuts or raisins and mix well.
Bake in 2- quart tube pan for 1 ¼ - 1 ½ hours at 350
degrees F, or until skewer inserted comes out clean.
This cake will be moist. Ice with cream cheese frosting
and top with walnuts.
Cream cheese frosting:
Cream the cream cheese and butter with mixer or food
processor. Add sifted icing sugar and vanilla and
continue to cream until light and fluffy. Add coconut
and mix until well combined. Spread over cake and
sprinkle chopped walnuts over top.
DARK FRUIT CAKE
½ lb butter
1 cup brown sugar
1 cup molasses
4 eggs, beaten
2 cups flour
1 tsp baking powder
1 tsp soda
½ tsp ginger
1 tsp cinnamon
1 tsp allspice
½ tsp cloves
2 tsp cocoa
½ lb cherries
½ lb nuts
½ lb dates
1 lb raisins
1 lb currants
½ mixed fruit
2 apples, cut fine
½ cup (strawberry/raspberry/cherry) jam
1 cup milk
2 tsp coffee mixed with ½ cup water
1 tsp vanilla, rum and lemon flavoring
Sift dry ingredients. Mix fruits and dredge with
flour. Cream butter and sugar. Add eggs and molasses,
add flour to creamed mixture with milk and coffee.
Add fruit last. Blend mixture well so that all fruit
will be well covered with batter. Pour batter in
whatever size pan you wish and bake at 275 to 300
degrees for 2 ½ to 3 hours, depending on the size of
pan used.
DATE SQUARES
1 ½ cups flour, all purpose
½ tsp baking soda
1 tsp baking powder
¼ tsp salt
1 cup butter
1 cup brown sugar
1 ½ cups rolled oats
Date Filling:
2 cups chopped dates
¾ cup cold water
2 tbsp brown sugar
grated rind of ½ orange (optional)
2 tbsp orange juice (optional)
1 tsp lemon juice
Preheat oven to 325 degrees F. Combine flour,
baking powder, baking soda and salt. Rub or cut in
butter until mixture is crumbly. Add sugar and oats.
Mix well. Spread half crumbs in greased, shallow,
9-inch square pan. Pat mixture until firm and smooth.
Cook dates , water, orange rind and sugar in small
saucepan over moderate heat until thick and smooth.
Remove from heat and add fruit juices. Mix well.
Bake at 325 degrees F for 35-40 minutes until lightly
browned. Cut squares while hot and allow to cool in pan.
JAM JAMS
1 cup butter
1 egg
½ cup sugar
½ cup molasses
2 tsp baking soda
dissolved in 3 tbsp of boiling water.
Enough flour to make a soft dough. Roll and cut out
with cookie cutters. Bake 10-12 minutes. While
hot spread with jam and place two together.
Lemon Crumbles
2 cups flour
1 tsp. Baking Powder
¾ cup white sugar
2 cups coconut
¾ cup melted butter
1 envelope lemon pie filling (mix as per pkg. Instructions)
Mix flour, coconut, baking powder and sugar.
Add butter. Put ½ of mixture in pan. Press and cover with cooled lemon
Filling. Sprinkle rest of crumbs on top. Bake 325 degrees fro 20 minutes.
Cut when cooled.
LEMON MERINGUE PIE
Make pastry with:
2 cups flour
1 cup butter
2 tsp baking powder
½ cup boiling water
For filling, mix together and boil until thick:
2 egg yolks
1 cup sugar
1 cup boiling water
1 ½ tbsp corn flour
rind and juice of 1 lemon
Spread filling on pastry, use whites of eggs for
meringue an put on top of pie.
Meringue:
2 egg whites
4 tbsp sugar
pinch salt
Beat egg whites and salt to soft peaks. Beat in sugar
until stiff. Spread on top of pie. Put back in oven
and bake at 300 degrees for 12-15 minutes or until
golden brown.
Partridgeberry Crumbles
1 cup flour
1 cup brown sugar
1 cup rolled oats
½ cup butter or margarine
1 ½ cups partridgeberry jam
Cut ½ cup butter into flour, brown sugar and rolled oats until crumbly.
Press half of crumb mixture into greased pan. Spread with partridgeberry
jam.Cover with remaining crumbs and pat smooth. Bake in preheated oven at
350 degrees for 35 minutes or until light golden brown. Cool and cut into
squares.
PARTRIDGEBERRY PIE
2 cups all purpose flour
1 cup margarine
1/3 cup milk
1 tsp vinegar added to milk
1 ½ - 2 cups berries
sugar and butter
Pastry:
Mix flour and margarine with pastry blender until it
resembles crumbs, add the milk mixture, a little at
a time, stirring with a fork or knife, roll out on
slightly floured board and cut to fit pie plate, put
in amount of berries required and sprinkle with sugar
to taste, add a few small pieces of margarine. Cover
with strips or full size layer of pastry. Bake in hot
oven. Makes 2 small double pies or one large one.
Partridgeberry Pudding/Sauce
1 ½ cups sifted flour
3 tsp. Baking powder
¼ tsp. Salt
¼ cup sugar
¼ cup margarine
1 egg, beaten
1 ¼ cups fresh berries
½ cup milk
Sift dry ingredients into a bowl; rub in the margarine. Add the berries,
then the milk and egg. Stir lightly to make a batter. Pour into a greased
one-quart mold. Place over boiling
Water and steam for one hour. Serve with pudding sauce. You can also use
blueberries instead of the partridgeberries.
Sauce for Pudding
1-cup brown sugar
1 tbsp. Flour
½ cup water
1 tbsp. Butter
Combine sugar and flour; add water and boil until thickened. Remove from
heat and add the butter.
SCREECH PIE
Crust:
1 cup ginger snaps, crushed
¼ cup butter, melted
filling:
1 –14 oz tin evaporated milk, chilled
2 tbsp gelatin
¾ cup milk
¾ cup sugar
2 egg yolks
3 oz semi-sweet chocolate ( 3 squares)
¼ cup screech rum
1 tsp vanilla extract
1 cup whipping cream
¼ cup sugar
2 egg whites
crust:
preheat oven to 350 degrees F. In saucepan, melt butter,
add ginger snap crumbs and mix well. Press into 10-inch
pie plate, covering bottom and sides evenly. Bake in 350
degrees F oven for 10 minutes.
Filling:
Pour evaporated milk into shallow dish, place in freezer
and chill until mushy around the edges. Soften the
gelatin in ¼ cup of milk. Combine ¾ cup sugar, ½ cup
milk, egg yolks and softened gelatin in top of double
boiler and mix well. Cook over boiling water until
gelatin dissolves and mixture thickens slightly, then
remove from heat. Melt 2 squares ( 2oz) chocolate and
add to egg and gelatin mixture; beat until smooth.
Allow mixture to chill until slightly thickened, and
syrupy. Whip chilled evaporated milk until thick.
Fold whipped milk, rum and vanilla extract into
chocolate mixture; pour into pie shell and chill
thoroughly. Whip cream until stiff peaks form. Beat
egg whites until frothy, add ¼ cup sugar gradually
and continue to beat until soft peaks form. Fold egg
whites into whipped cream and spread over pie.
Shave the remaining chocolate into curls and sprinkle
in lattice pattern over top of whipped cream mixture.
STRAWBERRY SHORTCAKE
3 cups strawberries, crushed
½ - 1 cup sugar
2 cups flour, all-purpose
4 tsp baking powder
1/3 cup sugar
½ tsp salt
½ cup butter or shortening
¾ -1 cup blend cream (10%) or milk
1 cup whipping cream
Crush strawberries; sprinkle with sugar (to taste)
and let stand. Preheat oven to 425 degrees F.
Combine flour, baking powder, sugar and salt in bowl.
Rub or cut in shortening until mixture resembles bread
crumbs. Slowly add light cream or milk and mix with
knife, only until flour is evenly moistened and mixture
will clump together. Knead 5-8 times or until ingredients
will hold together in a ball. Place dough on floured
board and roll out to 1 ½ inch thickness. Using cookie
cutter, or drinking glass, cut 2 ½ inch rounds. Arrange
on greased baking sheet. Bake at 425 degrees F for about
10-15 minutes or until golden brown. Let cool slightly.
Split shortcake while warm and butter. Fill shortcakes
with heaps of crushed berries. Top with more berries and
whipped cream. Makes 10-12 servings.
TRIFLE
2 jelly rolls. ( sliced)
1 pkg frozen strawberry halves. ( thawed)
½ cup orange juice
¼ cup sherry
2 cups (prepared) vanilla custard.
1 pkg strawberry jello powder
1 can whipped carnation milk
Prepare strawberry jello powder as directed on the
package, and put aside to set well. Prepare vanilla
custard.... using a double boiler arrange 1 cup scald
milk. Add 1 beaten egg, 1 tsp sugar, ½ tsp vanilla
and a speck of salt. Bring this to a boil stirring
constantly, until thick and smooth . set aside to cool.
Into a large glass dish arrange (some) jelly roll slices
laying them flat around the sides of the dish. Add a
little of your (set) jello in the bottom and between
each jelly roll slice. Add a strawberry half here and
there and sprinkle a little orange juice and sherry on
each slice. Begin again with jelly slices over-lapping
each one around the sides and bottom of dish, sprinkle
with orange juice and sherry and continue with the
jelly and strawberry halves. Pour some of your prepared
vanilla custard around each piece of jelly roll slice
allowing it to run free through the dish preparations.
Continue alternately with jelly slices, jello , vanilla
custard and strawberry halves ( strawberry juice too)
and the sherry etc. Until all ingredients are used up,
to fill your dish. Whip 1 can of carnation milk and
spread on top ... garnish with strawberries.
Cream Cheese Frosting:
4oz cream cheese
1 cup icing sugar, sifted
2 tbsp butter
¼ cup coconut, unsweetened
1 tsp vanilla
½ cup walnuts, chopped
preheat oven to 350 degrees F. Grease 2-quart tube
pan. Grate carrots drain pineapple. Sift into large
bowl, flour, baking soda, baking powder, salt, allspice
and cinnamon. Add sugar and oil to dry ingredients
and mix until creamy. Add eggs and mix until combined.
Add carrots, pineapple, nuts or raisins and mix well.
Bake in 2- quart tube pan for 1 ¼ - 1 ½ hours at 350
degrees F, or until skewer inserted comes out clean.
This cake will be moist. Ice with cream cheese frosting
and top with walnuts.
Cream cheese frosting:
Cream the cream cheese and butter with mixer or food
processor. Add sifted icing sugar and vanilla and
continue to cream until light and fluffy. Add coconut
and mix until well combined. Spread over cake and
sprinkle chopped walnuts over top.
DARK FRUIT CAKE
½ lb butter
1 cup brown sugar
1 cup molasses
4 eggs, beaten
2 cups flour
1 tsp baking powder
1 tsp soda
½ tsp ginger
1 tsp cinnamon
1 tsp allspice
½ tsp cloves
2 tsp cocoa
½ lb cherries
½ lb nuts
½ lb dates
1 lb raisins
1 lb currants
½ mixed fruit
2 apples, cut fine
½ cup (strawberry/raspberry/cherry) jam
1 cup milk
2 tsp coffee mixed with ½ cup water
1 tsp vanilla, rum and lemon flavoring
Sift dry ingredients. Mix fruits and dredge with
flour. Cream butter and sugar. Add eggs and molasses,
add flour to creamed mixture with milk and coffee.
Add fruit last. Blend mixture well so that all fruit
will be well covered with batter. Pour batter in
whatever size pan you wish and bake at 275 to 300
degrees for 2 ½ to 3 hours, depending on the size of
pan used.
DATE SQUARES
1 ½ cups flour, all purpose
½ tsp baking soda
1 tsp baking powder
¼ tsp salt
1 cup butter
1 cup brown sugar
1 ½ cups rolled oats
Date Filling:
2 cups chopped dates
¾ cup cold water
2 tbsp brown sugar
grated rind of ½ orange (optional)
2 tbsp orange juice (optional)
1 tsp lemon juice
Preheat oven to 325 degrees F. Combine flour,
baking powder, baking soda and salt. Rub or cut in
butter until mixture is crumbly. Add sugar and oats.
Mix well. Spread half crumbs in greased, shallow,
9-inch square pan. Pat mixture until firm and smooth.
Cook dates , water, orange rind and sugar in small
saucepan over moderate heat until thick and smooth.
Remove from heat and add fruit juices. Mix well.
Bake at 325 degrees F for 35-40 minutes until lightly
browned. Cut squares while hot and allow to cool in pan.
JAM JAMS
1 cup butter
1 egg
½ cup sugar
½ cup molasses
2 tsp baking soda
dissolved in 3 tbsp of boiling water.
Enough flour to make a soft dough. Roll and cut out
with cookie cutters. Bake 10-12 minutes. While
hot spread with jam and place two together.
Lemon Crumbles
2 cups flour
1 tsp. Baking Powder
¾ cup white sugar
2 cups coconut
¾ cup melted butter
1 envelope lemon pie filling (mix as per pkg. Instructions)
Mix flour, coconut, baking powder and sugar.
Add butter. Put ½ of mixture in pan. Press and cover with cooled lemon
Filling. Sprinkle rest of crumbs on top. Bake 325 degrees fro 20 minutes.
Cut when cooled.
LEMON MERINGUE PIE
Make pastry with:
2 cups flour
1 cup butter
2 tsp baking powder
½ cup boiling water
For filling, mix together and boil until thick:
2 egg yolks
1 cup sugar
1 cup boiling water
1 ½ tbsp corn flour
rind and juice of 1 lemon
Spread filling on pastry, use whites of eggs for
meringue an put on top of pie.
Meringue:
2 egg whites
4 tbsp sugar
pinch salt
Beat egg whites and salt to soft peaks. Beat in sugar
until stiff. Spread on top of pie. Put back in oven
and bake at 300 degrees for 12-15 minutes or until
golden brown.
Partridgeberry Crumbles
1 cup flour
1 cup brown sugar
1 cup rolled oats
½ cup butter or margarine
1 ½ cups partridgeberry jam
Cut ½ cup butter into flour, brown sugar and rolled oats until crumbly.
Press half of crumb mixture into greased pan. Spread with partridgeberry
jam.Cover with remaining crumbs and pat smooth. Bake in preheated oven at
350 degrees for 35 minutes or until light golden brown. Cool and cut into
squares.
PARTRIDGEBERRY PIE
2 cups all purpose flour
1 cup margarine
1/3 cup milk
1 tsp vinegar added to milk
1 ½ - 2 cups berries
sugar and butter
Pastry:
Mix flour and margarine with pastry blender until it
resembles crumbs, add the milk mixture, a little at
a time, stirring with a fork or knife, roll out on
slightly floured board and cut to fit pie plate, put
in amount of berries required and sprinkle with sugar
to taste, add a few small pieces of margarine. Cover
with strips or full size layer of pastry. Bake in hot
oven. Makes 2 small double pies or one large one.
Partridgeberry Pudding/Sauce
1 ½ cups sifted flour
3 tsp. Baking powder
¼ tsp. Salt
¼ cup sugar
¼ cup margarine
1 egg, beaten
1 ¼ cups fresh berries
½ cup milk
Sift dry ingredients into a bowl; rub in the margarine. Add the berries,
then the milk and egg. Stir lightly to make a batter. Pour into a greased
one-quart mold. Place over boiling
Water and steam for one hour. Serve with pudding sauce. You can also use
blueberries instead of the partridgeberries.
Sauce for Pudding
1-cup brown sugar
1 tbsp. Flour
½ cup water
1 tbsp. Butter
Combine sugar and flour; add water and boil until thickened. Remove from
heat and add the butter.
SCREECH PIE
Crust:
1 cup ginger snaps, crushed
¼ cup butter, melted
filling:
1 –14 oz tin evaporated milk, chilled
2 tbsp gelatin
¾ cup milk
¾ cup sugar
2 egg yolks
3 oz semi-sweet chocolate ( 3 squares)
¼ cup screech rum
1 tsp vanilla extract
1 cup whipping cream
¼ cup sugar
2 egg whites
crust:
preheat oven to 350 degrees F. In saucepan, melt butter,
add ginger snap crumbs and mix well. Press into 10-inch
pie plate, covering bottom and sides evenly. Bake in 350
degrees F oven for 10 minutes.
Filling:
Pour evaporated milk into shallow dish, place in freezer
and chill until mushy around the edges. Soften the
gelatin in ¼ cup of milk. Combine ¾ cup sugar, ½ cup
milk, egg yolks and softened gelatin in top of double
boiler and mix well. Cook over boiling water until
gelatin dissolves and mixture thickens slightly, then
remove from heat. Melt 2 squares ( 2oz) chocolate and
add to egg and gelatin mixture; beat until smooth.
Allow mixture to chill until slightly thickened, and
syrupy. Whip chilled evaporated milk until thick.
Fold whipped milk, rum and vanilla extract into
chocolate mixture; pour into pie shell and chill
thoroughly. Whip cream until stiff peaks form. Beat
egg whites until frothy, add ¼ cup sugar gradually
and continue to beat until soft peaks form. Fold egg
whites into whipped cream and spread over pie.
Shave the remaining chocolate into curls and sprinkle
in lattice pattern over top of whipped cream mixture.
STRAWBERRY SHORTCAKE
3 cups strawberries, crushed
½ - 1 cup sugar
2 cups flour, all-purpose
4 tsp baking powder
1/3 cup sugar
½ tsp salt
½ cup butter or shortening
¾ -1 cup blend cream (10%) or milk
1 cup whipping cream
Crush strawberries; sprinkle with sugar (to taste)
and let stand. Preheat oven to 425 degrees F.
Combine flour, baking powder, sugar and salt in bowl.
Rub or cut in shortening until mixture resembles bread
crumbs. Slowly add light cream or milk and mix with
knife, only until flour is evenly moistened and mixture
will clump together. Knead 5-8 times or until ingredients
will hold together in a ball. Place dough on floured
board and roll out to 1 ½ inch thickness. Using cookie
cutter, or drinking glass, cut 2 ½ inch rounds. Arrange
on greased baking sheet. Bake at 425 degrees F for about
10-15 minutes or until golden brown. Let cool slightly.
Split shortcake while warm and butter. Fill shortcakes
with heaps of crushed berries. Top with more berries and
whipped cream. Makes 10-12 servings.
TRIFLE
2 jelly rolls. ( sliced)
1 pkg frozen strawberry halves. ( thawed)
½ cup orange juice
¼ cup sherry
2 cups (prepared) vanilla custard.
1 pkg strawberry jello powder
1 can whipped carnation milk
Prepare strawberry jello powder as directed on the
package, and put aside to set well. Prepare vanilla
custard.... using a double boiler arrange 1 cup scald
milk. Add 1 beaten egg, 1 tsp sugar, ½ tsp vanilla
and a speck of salt. Bring this to a boil stirring
constantly, until thick and smooth . set aside to cool.
Into a large glass dish arrange (some) jelly roll slices
laying them flat around the sides of the dish. Add a
little of your (set) jello in the bottom and between
each jelly roll slice. Add a strawberry half here and
there and sprinkle a little orange juice and sherry on
each slice. Begin again with jelly slices over-lapping
each one around the sides and bottom of dish, sprinkle
with orange juice and sherry and continue with the
jelly and strawberry halves. Pour some of your prepared
vanilla custard around each piece of jelly roll slice
allowing it to run free through the dish preparations.
Continue alternately with jelly slices, jello , vanilla
custard and strawberry halves ( strawberry juice too)
and the sherry etc. Until all ingredients are used up,
to fill your dish. Whip 1 can of carnation milk and
spread on top ... garnish with strawberries.
DARK FRUIT CAKE
½ lb butter
1 cup brown sugar
1 cup molasses
4 eggs, beaten
2 cups flour
1 tsp baking powder
1 tsp soda
½ tsp ginger
1 tsp cinnamon
1 tsp allspice
½ tsp cloves
2 tsp cocoa
½ lb cherries
½ lb nuts
½ lb dates
1 lb raisins
1 lb currants
½ mixed fruit
2 apples, cut fine
½ cup (strawberry/raspberry/cherry) jam
1 cup milk
2 tsp coffee mixed with ½ cup water
1 tsp vanilla, rum and lemon flavoring
Sift dry ingredients. Mix fruits and dredge with
flour. Cream butter and sugar. Add eggs and molasses,
add flour to creamed mixture with milk and coffee.
Add fruit last. Blend mixture well so that all fruit
will be well covered with batter. Pour batter in
whatever size pan you wish and bake at 275 to 300
degrees for 2 ½ to 3 hours, depending on the size of
pan used.
DATE SQUARES
1 ½ cups flour, all purpose
½ tsp baking soda
1 tsp baking powder
¼ tsp salt
1 cup butter
1 cup brown sugar
1 ½ cups rolled oats
Date Filling:
2 cups chopped dates
¾ cup cold water
2 tbsp brown sugar
grated rind of ½ orange (optional)
2 tbsp orange juice (optional)
1 tsp lemon juice
Preheat oven to 325 degrees F. Combine flour,
baking powder, baking soda and salt. Rub or cut in
butter until mixture is crumbly. Add sugar and oats.
Mix well. Spread half crumbs in greased, shallow,
9-inch square pan. Pat mixture until firm and smooth.
Cook dates , water, orange rind and sugar in small
saucepan over moderate heat until thick and smooth.
Remove from heat and add fruit juices. Mix well.
Bake at 325 degrees F for 35-40 minutes until lightly
browned. Cut squares while hot and allow to cool in pan.
JAM JAMS
1 cup butter
1 egg
½ cup sugar
½ cup molasses
2 tsp baking soda
dissolved in 3 tbsp of boiling water.
Enough flour to make a soft dough. Roll and cut out
with cookie cutters. Bake 10-12 minutes. While
hot spread with jam and place two together.
Lemon Crumbles
2 cups flour
1 tsp. Baking Powder
¾ cup white sugar
2 cups coconut
¾ cup melted butter
1 envelope lemon pie filling (mix as per pkg. Instructions)
Mix flour, coconut, baking powder and sugar.
Add butter. Put ½ of mixture in pan. Press and cover with cooled lemon
Filling. Sprinkle rest of crumbs on top. Bake 325 degrees fro 20 minutes.
Cut when cooled.
LEMON MERINGUE PIE
Make pastry with:
2 cups flour
1 cup butter
2 tsp baking powder
½ cup boiling water
For filling, mix together and boil until thick:
2 egg yolks
1 cup sugar
1 cup boiling water
1 ½ tbsp corn flour
rind and juice of 1 lemon
Spread filling on pastry, use whites of eggs for
meringue an put on top of pie.
Meringue:
2 egg whites
4 tbsp sugar
pinch salt
Beat egg whites and salt to soft peaks. Beat in sugar
until stiff. Spread on top of pie. Put back in oven
and bake at 300 degrees for 12-15 minutes or until
golden brown.
Partridgeberry Crumbles
1 cup flour
1 cup brown sugar
1 cup rolled oats
½ cup butter or margarine
1 ½ cups partridgeberry jam
Cut ½ cup butter into flour, brown sugar and rolled oats until crumbly.
Press half of crumb mixture into greased pan. Spread with partridgeberry
jam.Cover with remaining crumbs and pat smooth. Bake in preheated oven at
350 degrees for 35 minutes or until light golden brown. Cool and cut into
squares.
PARTRIDGEBERRY PIE
2 cups all purpose flour
1 cup margarine
1/3 cup milk
1 tsp vinegar added to milk
1 ½ - 2 cups berries
sugar and butter
Pastry:
Mix flour and margarine with pastry blender until it
resembles crumbs, add the milk mixture, a little at
a time, stirring with a fork or knife, roll out on
slightly floured board and cut to fit pie plate, put
in amount of berries required and sprinkle with sugar
to taste, add a few small pieces of margarine. Cover
with strips or full size layer of pastry. Bake in hot
oven. Makes 2 small double pies or one large one.
Partridgeberry Pudding/Sauce
1 ½ cups sifted flour
3 tsp. Baking powder
¼ tsp. Salt
¼ cup sugar
¼ cup margarine
1 egg, beaten
1 ¼ cups fresh berries
½ cup milk
Sift dry ingredients into a bowl; rub in the margarine. Add the berries,
then the milk and egg. Stir lightly to make a batter. Pour into a greased
one-quart mold. Place over boiling
Water and steam for one hour. Serve with pudding sauce. You can also use
blueberries instead of the partridgeberries.
Sauce for Pudding
1-cup brown sugar
1 tbsp. Flour
½ cup water
1 tbsp. Butter
Combine sugar and flour; add water and boil until thickened. Remove from
heat and add the butter.
SCREECH PIE
Crust:
1 cup ginger snaps, crushed
¼ cup butter, melted
filling:
1 –14 oz tin evaporated milk, chilled
2 tbsp gelatin
¾ cup milk
¾ cup sugar
2 egg yolks
3 oz semi-sweet chocolate ( 3 squares)
¼ cup screech rum
1 tsp vanilla extract
1 cup whipping cream
¼ cup sugar
2 egg whites
crust:
preheat oven to 350 degrees F. In saucepan, melt butter,
add ginger snap crumbs and mix well. Press into 10-inch
pie plate, covering bottom and sides evenly. Bake in 350
degrees F oven for 10 minutes.
Filling:
Pour evaporated milk into shallow dish, place in freezer
and chill until mushy around the edges. Soften the
gelatin in ¼ cup of milk. Combine ¾ cup sugar, ½ cup
milk, egg yolks and softened gelatin in top of double
boiler and mix well. Cook over boiling water until
gelatin dissolves and mixture thickens slightly, then
remove from heat. Melt 2 squares ( 2oz) chocolate and
add to egg and gelatin mixture; beat until smooth.
Allow mixture to chill until slightly thickened, and
syrupy. Whip chilled evaporated milk until thick.
Fold whipped milk, rum and vanilla extract into
chocolate mixture; pour into pie shell and chill
thoroughly. Whip cream until stiff peaks form. Beat
egg whites until frothy, add ¼ cup sugar gradually
and continue to beat until soft peaks form. Fold egg
whites into whipped cream and spread over pie.
Shave the remaining chocolate into curls and sprinkle
in lattice pattern over top of whipped cream mixture.
STRAWBERRY SHORTCAKE
3 cups strawberries, crushed
½ - 1 cup sugar
2 cups flour, all-purpose
4 tsp baking powder
1/3 cup sugar
½ tsp salt
½ cup butter or shortening
¾ -1 cup blend cream (10%) or milk
1 cup whipping cream
Crush strawberries; sprinkle with sugar (to taste)
and let stand. Preheat oven to 425 degrees F.
Combine flour, baking powder, sugar and salt in bowl.
Rub or cut in shortening until mixture resembles bread
crumbs. Slowly add light cream or milk and mix with
knife, only until flour is evenly moistened and mixture
will clump together. Knead 5-8 times or until ingredients
will hold together in a ball. Place dough on floured
board and roll out to 1 ½ inch thickness. Using cookie
cutter, or drinking glass, cut 2 ½ inch rounds. Arrange
on greased baking sheet. Bake at 425 degrees F for about
10-15 minutes or until golden brown. Let cool slightly.
Split shortcake while warm and butter. Fill shortcakes
with heaps of crushed berries. Top with more berries and
whipped cream. Makes 10-12 servings.
TRIFLE
2 jelly rolls. ( sliced)
1 pkg frozen strawberry halves. ( thawed)
½ cup orange juice
¼ cup sherry
2 cups (prepared) vanilla custard.
1 pkg strawberry jello powder
1 can whipped carnation milk
Prepare strawberry jello powder as directed on the
package, and put aside to set well. Prepare vanilla
custard.... using a double boiler arrange 1 cup scald
milk. Add 1 beaten egg, 1 tsp sugar, ½ tsp vanilla
and a speck of salt. Bring this to a boil stirring
constantly, until thick and smooth . set aside to cool.
Into a large glass dish arrange (some) jelly roll slices
laying them flat around the sides of the dish. Add a
little of your (set) jello in the bottom and between
each jelly roll slice. Add a strawberry half here and
there and sprinkle a little orange juice and sherry on
each slice. Begin again with jelly slices over-lapping
each one around the sides and bottom of dish, sprinkle
with orange juice and sherry and continue with the
jelly and strawberry halves. Pour some of your prepared
vanilla custard around each piece of jelly roll slice
allowing it to run free through the dish preparations.
Continue alternately with jelly slices, jello , vanilla
custard and strawberry halves ( strawberry juice too)
and the sherry etc. Until all ingredients are used up,
to fill your dish. Whip 1 can of carnation milk and
spread on top ... garnish with strawberries.
DATE SQUARES
1 ½ cups flour, all purpose
½ tsp baking soda
1 tsp baking powder
¼ tsp salt
1 cup butter
1 cup brown sugar
1 ½ cups rolled oats
Date Filling:
2 cups chopped dates
¾ cup cold water
2 tbsp brown sugar
grated rind of ½ orange (optional)
2 tbsp orange juice (optional)
1 tsp lemon juice
Preheat oven to 325 degrees F. Combine flour,
baking powder, baking soda and salt. Rub or cut in
butter until mixture is crumbly. Add sugar and oats.
Mix well. Spread half crumbs in greased, shallow,
9-inch square pan. Pat mixture until firm and smooth.
Cook dates , water, orange rind and sugar in small
saucepan over moderate heat until thick and smooth.
Remove from heat and add fruit juices. Mix well.
Bake at 325 degrees F for 35-40 minutes until lightly
browned. Cut squares while hot and allow to cool in pan.
JAM JAMS
1 cup butter
1 egg
½ cup sugar
½ cup molasses
2 tsp baking soda
dissolved in 3 tbsp of boiling water.
Enough flour to make a soft dough. Roll and cut out
with cookie cutters. Bake 10-12 minutes. While
hot spread with jam and place two together.
Lemon Crumbles
2 cups flour
1 tsp. Baking Powder
¾ cup white sugar
2 cups coconut
¾ cup melted butter
1 envelope lemon pie filling (mix as per pkg. Instructions)
Mix flour, coconut, baking powder and sugar.
Add butter. Put ½ of mixture in pan. Press and cover with cooled lemon
Filling. Sprinkle rest of crumbs on top. Bake 325 degrees fro 20 minutes.
Cut when cooled.
LEMON MERINGUE PIE
Make pastry with:
2 cups flour
1 cup butter
2 tsp baking powder
½ cup boiling water
For filling, mix together and boil until thick:
2 egg yolks
1 cup sugar
1 cup boiling water
1 ½ tbsp corn flour
rind and juice of 1 lemon
Spread filling on pastry, use whites of eggs for
meringue an put on top of pie.
Meringue:
2 egg whites
4 tbsp sugar
pinch salt
Beat egg whites and salt to soft peaks. Beat in sugar
until stiff. Spread on top of pie. Put back in oven
and bake at 300 degrees for 12-15 minutes or until
golden brown.
Partridgeberry Crumbles
1 cup flour
1 cup brown sugar
1 cup rolled oats
½ cup butter or margarine
1 ½ cups partridgeberry jam
Cut ½ cup butter into flour, brown sugar and rolled oats until crumbly.
Press half of crumb mixture into greased pan. Spread with partridgeberry
jam.Cover with remaining crumbs and pat smooth. Bake in preheated oven at
350 degrees for 35 minutes or until light golden brown. Cool and cut into
squares.
PARTRIDGEBERRY PIE
2 cups all purpose flour
1 cup margarine
1/3 cup milk
1 tsp vinegar added to milk
1 ½ - 2 cups berries
sugar and butter
Pastry:
Mix flour and margarine with pastry blender until it
resembles crumbs, add the milk mixture, a little at
a time, stirring with a fork or knife, roll out on
slightly floured board and cut to fit pie plate, put
in amount of berries required and sprinkle with sugar
to taste, add a few small pieces of margarine. Cover
with strips or full size layer of pastry. Bake in hot
oven. Makes 2 small double pies or one large one.
Partridgeberry Pudding/Sauce
1 ½ cups sifted flour
3 tsp. Baking powder
¼ tsp. Salt
¼ cup sugar
¼ cup margarine
1 egg, beaten
1 ¼ cups fresh berries
½ cup milk
Sift dry ingredients into a bowl; rub in the margarine. Add the berries,
then the milk and egg. Stir lightly to make a batter. Pour into a greased
one-quart mold. Place over boiling
Water and steam for one hour. Serve with pudding sauce. You can also use
blueberries instead of the partridgeberries.
Sauce for Pudding
1-cup brown sugar
1 tbsp. Flour
½ cup water
1 tbsp. Butter
Combine sugar and flour; add water and boil until thickened. Remove from
heat and add the butter.
SCREECH PIE
Crust:
1 cup ginger snaps, crushed
¼ cup butter, melted
filling:
1 –14 oz tin evaporated milk, chilled
2 tbsp gelatin
¾ cup milk
¾ cup sugar
2 egg yolks
3 oz semi-sweet chocolate ( 3 squares)
¼ cup screech rum
1 tsp vanilla extract
1 cup whipping cream
¼ cup sugar
2 egg whites
crust:
preheat oven to 350 degrees F. In saucepan, melt butter,
add ginger snap crumbs and mix well. Press into 10-inch
pie plate, covering bottom and sides evenly. Bake in 350
degrees F oven for 10 minutes.
Filling:
Pour evaporated milk into shallow dish, place in freezer
and chill until mushy around the edges. Soften the
gelatin in ¼ cup of milk. Combine ¾ cup sugar, ½ cup
milk, egg yolks and softened gelatin in top of double
boiler and mix well. Cook over boiling water until
gelatin dissolves and mixture thickens slightly, then
remove from heat. Melt 2 squares ( 2oz) chocolate and
add to egg and gelatin mixture; beat until smooth.
Allow mixture to chill until slightly thickened, and
syrupy. Whip chilled evaporated milk until thick.
Fold whipped milk, rum and vanilla extract into
chocolate mixture; pour into pie shell and chill
thoroughly. Whip cream until stiff peaks form. Beat
egg whites until frothy, add ¼ cup sugar gradually
and continue to beat until soft peaks form. Fold egg
whites into whipped cream and spread over pie.
Shave the remaining chocolate into curls and sprinkle
in lattice pattern over top of whipped cream mixture.
STRAWBERRY SHORTCAKE
3 cups strawberries, crushed
½ - 1 cup sugar
2 cups flour, all-purpose
4 tsp baking powder
1/3 cup sugar
½ tsp salt
½ cup butter or shortening
¾ -1 cup blend cream (10%) or milk
1 cup whipping cream
Crush strawberries; sprinkle with sugar (to taste)
and let stand. Preheat oven to 425 degrees F.
Combine flour, baking powder, sugar and salt in bowl.
Rub or cut in shortening until mixture resembles bread
crumbs. Slowly add light cream or milk and mix with
knife, only until flour is evenly moistened and mixture
will clump together. Knead 5-8 times or until ingredients
will hold together in a ball. Place dough on floured
board and roll out to 1 ½ inch thickness. Using cookie
cutter, or drinking glass, cut 2 ½ inch rounds. Arrange
on greased baking sheet. Bake at 425 degrees F for about
10-15 minutes or until golden brown. Let cool slightly.
Split shortcake while warm and butter. Fill shortcakes
with heaps of crushed berries. Top with more berries and
whipped cream. Makes 10-12 servings.
TRIFLE
2 jelly rolls. ( sliced)
1 pkg frozen strawberry halves. ( thawed)
½ cup orange juice
¼ cup sherry
2 cups (prepared) vanilla custard.
1 pkg strawberry jello powder
1 can whipped carnation milk
Prepare strawberry jello powder as directed on the
package, and put aside to set well. Prepare vanilla
custard.... using a double boiler arrange 1 cup scald
milk. Add 1 beaten egg, 1 tsp sugar, ½ tsp vanilla
and a speck of salt. Bring this to a boil stirring
constantly, until thick and smooth . set aside to cool.
Into a large glass dish arrange (some) jelly roll slices
laying them flat around the sides of the dish. Add a
little of your (set) jello in the bottom and between
each jelly roll slice. Add a strawberry half here and
there and sprinkle a little orange juice and sherry on
each slice. Begin again with jelly slices over-lapping
each one around the sides and bottom of dish, sprinkle
with orange juice and sherry and continue with the
jelly and strawberry halves. Pour some of your prepared
vanilla custard around each piece of jelly roll slice
allowing it to run free through the dish preparations.
Continue alternately with jelly slices, jello , vanilla
custard and strawberry halves ( strawberry juice too)
and the sherry etc. Until all ingredients are used up,
to fill your dish. Whip 1 can of carnation milk and
spread on top ... garnish with strawberries.
Date Filling:
2 cups chopped dates
¾ cup cold water
2 tbsp brown sugar
grated rind of ½ orange (optional)
2 tbsp orange juice (optional)
1 tsp lemon juice
Preheat oven to 325 degrees F. Combine flour,
baking powder, baking soda and salt. Rub or cut in
butter until mixture is crumbly. Add sugar and oats.
Mix well. Spread half crumbs in greased, shallow,
9-inch square pan. Pat mixture until firm and smooth.
Cook dates , water, orange rind and sugar in small
saucepan over moderate heat until thick and smooth.
Remove from heat and add fruit juices. Mix well.
Bake at 325 degrees F for 35-40 minutes until lightly
browned. Cut squares while hot and allow to cool in pan.
JAM JAMS
1 cup butter
1 egg
½ cup sugar
½ cup molasses
2 tsp baking soda
dissolved in 3 tbsp of boiling water.
Enough flour to make a soft dough. Roll and cut out
with cookie cutters. Bake 10-12 minutes. While
hot spread with jam and place two together.
Lemon Crumbles
2 cups flour
1 tsp. Baking Powder
¾ cup white sugar
2 cups coconut
¾ cup melted butter
1 envelope lemon pie filling (mix as per pkg. Instructions)
Mix flour, coconut, baking powder and sugar.
Add butter. Put ½ of mixture in pan. Press and cover with cooled lemon
Filling. Sprinkle rest of crumbs on top. Bake 325 degrees fro 20 minutes.
Cut when cooled.
LEMON MERINGUE PIE
Make pastry with:
2 cups flour
1 cup butter
2 tsp baking powder
½ cup boiling water
For filling, mix together and boil until thick:
2 egg yolks
1 cup sugar
1 cup boiling water
1 ½ tbsp corn flour
rind and juice of 1 lemon
Spread filling on pastry, use whites of eggs for
meringue an put on top of pie.
Meringue:
2 egg whites
4 tbsp sugar
pinch salt
Beat egg whites and salt to soft peaks. Beat in sugar
until stiff. Spread on top of pie. Put back in oven
and bake at 300 degrees for 12-15 minutes or until
golden brown.
Partridgeberry Crumbles
1 cup flour
1 cup brown sugar
1 cup rolled oats
½ cup butter or margarine
1 ½ cups partridgeberry jam
Cut ½ cup butter into flour, brown sugar and rolled oats until crumbly.
Press half of crumb mixture into greased pan. Spread with partridgeberry
jam.Cover with remaining crumbs and pat smooth. Bake in preheated oven at
350 degrees for 35 minutes or until light golden brown. Cool and cut into
squares.
PARTRIDGEBERRY PIE
2 cups all purpose flour
1 cup margarine
1/3 cup milk
1 tsp vinegar added to milk
1 ½ - 2 cups berries
sugar and butter
Pastry:
Mix flour and margarine with pastry blender until it
resembles crumbs, add the milk mixture, a little at
a time, stirring with a fork or knife, roll out on
slightly floured board and cut to fit pie plate, put
in amount of berries required and sprinkle with sugar
to taste, add a few small pieces of margarine. Cover
with strips or full size layer of pastry. Bake in hot
oven. Makes 2 small double pies or one large one.
Partridgeberry Pudding/Sauce
1 ½ cups sifted flour
3 tsp. Baking powder
¼ tsp. Salt
¼ cup sugar
¼ cup margarine
1 egg, beaten
1 ¼ cups fresh berries
½ cup milk
Sift dry ingredients into a bowl; rub in the margarine. Add the berries,
then the milk and egg. Stir lightly to make a batter. Pour into a greased
one-quart mold. Place over boiling
Water and steam for one hour. Serve with pudding sauce. You can also use
blueberries instead of the partridgeberries.
Sauce for Pudding
1-cup brown sugar
1 tbsp. Flour
½ cup water
1 tbsp. Butter
Combine sugar and flour; add water and boil until thickened. Remove from
heat and add the butter.
SCREECH PIE
Crust:
1 cup ginger snaps, crushed
¼ cup butter, melted
filling:
1 –14 oz tin evaporated milk, chilled
2 tbsp gelatin
¾ cup milk
¾ cup sugar
2 egg yolks
3 oz semi-sweet chocolate ( 3 squares)
¼ cup screech rum
1 tsp vanilla extract
1 cup whipping cream
¼ cup sugar
2 egg whites
crust:
preheat oven to 350 degrees F. In saucepan, melt butter,
add ginger snap crumbs and mix well. Press into 10-inch
pie plate, covering bottom and sides evenly. Bake in 350
degrees F oven for 10 minutes.
Filling:
Pour evaporated milk into shallow dish, place in freezer
and chill until mushy around the edges. Soften the
gelatin in ¼ cup of milk. Combine ¾ cup sugar, ½ cup
milk, egg yolks and softened gelatin in top of double
boiler and mix well. Cook over boiling water until
gelatin dissolves and mixture thickens slightly, then
remove from heat. Melt 2 squares ( 2oz) chocolate and
add to egg and gelatin mixture; beat until smooth.
Allow mixture to chill until slightly thickened, and
syrupy. Whip chilled evaporated milk until thick.
Fold whipped milk, rum and vanilla extract into
chocolate mixture; pour into pie shell and chill
thoroughly. Whip cream until stiff peaks form. Beat
egg whites until frothy, add ¼ cup sugar gradually
and continue to beat until soft peaks form. Fold egg
whites into whipped cream and spread over pie.
Shave the remaining chocolate into curls and sprinkle
in lattice pattern over top of whipped cream mixture.
STRAWBERRY SHORTCAKE
3 cups strawberries, crushed
½ - 1 cup sugar
2 cups flour, all-purpose
4 tsp baking powder
1/3 cup sugar
½ tsp salt
½ cup butter or shortening
¾ -1 cup blend cream (10%) or milk
1 cup whipping cream
Crush strawberries; sprinkle with sugar (to taste)
and let stand. Preheat oven to 425 degrees F.
Combine flour, baking powder, sugar and salt in bowl.
Rub or cut in shortening until mixture resembles bread
crumbs. Slowly add light cream or milk and mix with
knife, only until flour is evenly moistened and mixture
will clump together. Knead 5-8 times or until ingredients
will hold together in a ball. Place dough on floured
board and roll out to 1 ½ inch thickness. Using cookie
cutter, or drinking glass, cut 2 ½ inch rounds. Arrange
on greased baking sheet. Bake at 425 degrees F for about
10-15 minutes or until golden brown. Let cool slightly.
Split shortcake while warm and butter. Fill shortcakes
with heaps of crushed berries. Top with more berries and
whipped cream. Makes 10-12 servings.
TRIFLE
2 jelly rolls. ( sliced)
1 pkg frozen strawberry halves. ( thawed)
½ cup orange juice
¼ cup sherry
2 cups (prepared) vanilla custard.
1 pkg strawberry jello powder
1 can whipped carnation milk
Prepare strawberry jello powder as directed on the
package, and put aside to set well. Prepare vanilla
custard.... using a double boiler arrange 1 cup scald
milk. Add 1 beaten egg, 1 tsp sugar, ½ tsp vanilla
and a speck of salt. Bring this to a boil stirring
constantly, until thick and smooth . set aside to cool.
Into a large glass dish arrange (some) jelly roll slices
laying them flat around the sides of the dish. Add a
little of your (set) jello in the bottom and between
each jelly roll slice. Add a strawberry half here and
there and sprinkle a little orange juice and sherry on
each slice. Begin again with jelly slices over-lapping
each one around the sides and bottom of dish, sprinkle
with orange juice and sherry and continue with the
jelly and strawberry halves. Pour some of your prepared
vanilla custard around each piece of jelly roll slice
allowing it to run free through the dish preparations.
Continue alternately with jelly slices, jello , vanilla
custard and strawberry halves ( strawberry juice too)
and the sherry etc. Until all ingredients are used up,
to fill your dish. Whip 1 can of carnation milk and
spread on top ... garnish with strawberries.
JAM JAMS
1 cup butter
1 egg
½ cup sugar
½ cup molasses
2 tsp baking soda
dissolved in 3 tbsp of boiling water.
Enough flour to make a soft dough. Roll and cut out
with cookie cutters. Bake 10-12 minutes. While
hot spread with jam and place two together.
Lemon Crumbles
2 cups flour
1 tsp. Baking Powder
¾ cup white sugar
2 cups coconut
¾ cup melted butter
1 envelope lemon pie filling (mix as per pkg. Instructions)
Mix flour, coconut, baking powder and sugar.
Add butter. Put ½ of mixture in pan. Press and cover with cooled lemon
Filling. Sprinkle rest of crumbs on top. Bake 325 degrees fro 20 minutes.
Cut when cooled.
LEMON MERINGUE PIE
Make pastry with:
2 cups flour
1 cup butter
2 tsp baking powder
½ cup boiling water
For filling, mix together and boil until thick:
2 egg yolks
1 cup sugar
1 cup boiling water
1 ½ tbsp corn flour
rind and juice of 1 lemon
Spread filling on pastry, use whites of eggs for
meringue an put on top of pie.
Meringue:
2 egg whites
4 tbsp sugar
pinch salt
Beat egg whites and salt to soft peaks. Beat in sugar
until stiff. Spread on top of pie. Put back in oven
and bake at 300 degrees for 12-15 minutes or until
golden brown.
Partridgeberry Crumbles
1 cup flour
1 cup brown sugar
1 cup rolled oats
½ cup butter or margarine
1 ½ cups partridgeberry jam
Cut ½ cup butter into flour, brown sugar and rolled oats until crumbly.
Press half of crumb mixture into greased pan. Spread with partridgeberry
jam.Cover with remaining crumbs and pat smooth. Bake in preheated oven at
350 degrees for 35 minutes or until light golden brown. Cool and cut into
squares.
PARTRIDGEBERRY PIE
2 cups all purpose flour
1 cup margarine
1/3 cup milk
1 tsp vinegar added to milk
1 ½ - 2 cups berries
sugar and butter
Pastry:
Mix flour and margarine with pastry blender until it
resembles crumbs, add the milk mixture, a little at
a time, stirring with a fork or knife, roll out on
slightly floured board and cut to fit pie plate, put
in amount of berries required and sprinkle with sugar
to taste, add a few small pieces of margarine. Cover
with strips or full size layer of pastry. Bake in hot
oven. Makes 2 small double pies or one large one.
Partridgeberry Pudding/Sauce
1 ½ cups sifted flour
3 tsp. Baking powder
¼ tsp. Salt
¼ cup sugar
¼ cup margarine
1 egg, beaten
1 ¼ cups fresh berries
½ cup milk
Sift dry ingredients into a bowl; rub in the margarine. Add the berries,
then the milk and egg. Stir lightly to make a batter. Pour into a greased
one-quart mold. Place over boiling
Water and steam for one hour. Serve with pudding sauce. You can also use
blueberries instead of the partridgeberries.
Sauce for Pudding
1-cup brown sugar
1 tbsp. Flour
½ cup water
1 tbsp. Butter
Combine sugar and flour; add water and boil until thickened. Remove from
heat and add the butter.
SCREECH PIE
Crust:
1 cup ginger snaps, crushed
¼ cup butter, melted
filling:
1 –14 oz tin evaporated milk, chilled
2 tbsp gelatin
¾ cup milk
¾ cup sugar
2 egg yolks
3 oz semi-sweet chocolate ( 3 squares)
¼ cup screech rum
1 tsp vanilla extract
1 cup whipping cream
¼ cup sugar
2 egg whites
crust:
preheat oven to 350 degrees F. In saucepan, melt butter,
add ginger snap crumbs and mix well. Press into 10-inch
pie plate, covering bottom and sides evenly. Bake in 350
degrees F oven for 10 minutes.
Filling:
Pour evaporated milk into shallow dish, place in freezer
and chill until mushy around the edges. Soften the
gelatin in ¼ cup of milk. Combine ¾ cup sugar, ½ cup
milk, egg yolks and softened gelatin in top of double
boiler and mix well. Cook over boiling water until
gelatin dissolves and mixture thickens slightly, then
remove from heat. Melt 2 squares ( 2oz) chocolate and
add to egg and gelatin mixture; beat until smooth.
Allow mixture to chill until slightly thickened, and
syrupy. Whip chilled evaporated milk until thick.
Fold whipped milk, rum and vanilla extract into
chocolate mixture; pour into pie shell and chill
thoroughly. Whip cream until stiff peaks form. Beat
egg whites until frothy, add ¼ cup sugar gradually
and continue to beat until soft peaks form. Fold egg
whites into whipped cream and spread over pie.
Shave the remaining chocolate into curls and sprinkle
in lattice pattern over top of whipped cream mixture.
STRAWBERRY SHORTCAKE
3 cups strawberries, crushed
½ - 1 cup sugar
2 cups flour, all-purpose
4 tsp baking powder
1/3 cup sugar
½ tsp salt
½ cup butter or shortening
¾ -1 cup blend cream (10%) or milk
1 cup whipping cream
Crush strawberries; sprinkle with sugar (to taste)
and let stand. Preheat oven to 425 degrees F.
Combine flour, baking powder, sugar and salt in bowl.
Rub or cut in shortening until mixture resembles bread
crumbs. Slowly add light cream or milk and mix with
knife, only until flour is evenly moistened and mixture
will clump together. Knead 5-8 times or until ingredients
will hold together in a ball. Place dough on floured
board and roll out to 1 ½ inch thickness. Using cookie
cutter, or drinking glass, cut 2 ½ inch rounds. Arrange
on greased baking sheet. Bake at 425 degrees F for about
10-15 minutes or until golden brown. Let cool slightly.
Split shortcake while warm and butter. Fill shortcakes
with heaps of crushed berries. Top with more berries and
whipped cream. Makes 10-12 servings.
TRIFLE
2 jelly rolls. ( sliced)
1 pkg frozen strawberry halves. ( thawed)
½ cup orange juice
¼ cup sherry
2 cups (prepared) vanilla custard.
1 pkg strawberry jello powder
1 can whipped carnation milk
Prepare strawberry jello powder as directed on the
package, and put aside to set well. Prepare vanilla
custard.... using a double boiler arrange 1 cup scald
milk. Add 1 beaten egg, 1 tsp sugar, ½ tsp vanilla
and a speck of salt. Bring this to a boil stirring
constantly, until thick and smooth . set aside to cool.
Into a large glass dish arrange (some) jelly roll slices
laying them flat around the sides of the dish. Add a
little of your (set) jello in the bottom and between
each jelly roll slice. Add a strawberry half here and
there and sprinkle a little orange juice and sherry on
each slice. Begin again with jelly slices over-lapping
each one around the sides and bottom of dish, sprinkle
with orange juice and sherry and continue with the
jelly and strawberry halves. Pour some of your prepared
vanilla custard around each piece of jelly roll slice
allowing it to run free through the dish preparations.
Continue alternately with jelly slices, jello , vanilla
custard and strawberry halves ( strawberry juice too)
and the sherry etc. Until all ingredients are used up,
to fill your dish. Whip 1 can of carnation milk and
spread on top ... garnish with strawberries.
Lemon Crumbles
2 cups flour
1 tsp. Baking Powder
¾ cup white sugar
2 cups coconut
¾ cup melted butter
1 envelope lemon pie filling (mix as per pkg. Instructions)
Mix flour, coconut, baking powder and sugar.
Add butter. Put ½ of mixture in pan. Press and cover with cooled lemon
Filling. Sprinkle rest of crumbs on top. Bake 325 degrees fro 20 minutes.
Cut when cooled.
LEMON MERINGUE PIE
Make pastry with:
2 cups flour
1 cup butter
2 tsp baking powder
½ cup boiling water
For filling, mix together and boil until thick:
2 egg yolks
1 cup sugar
1 cup boiling water
1 ½ tbsp corn flour
rind and juice of 1 lemon
Spread filling on pastry, use whites of eggs for
meringue an put on top of pie.
Meringue:
2 egg whites
4 tbsp sugar
pinch salt
Beat egg whites and salt to soft peaks. Beat in sugar
until stiff. Spread on top of pie. Put back in oven
and bake at 300 degrees for 12-15 minutes or until
golden brown.
Partridgeberry Crumbles
1 cup flour
1 cup brown sugar
1 cup rolled oats
½ cup butter or margarine
1 ½ cups partridgeberry jam
Cut ½ cup butter into flour, brown sugar and rolled oats until crumbly.
Press half of crumb mixture into greased pan. Spread with partridgeberry
jam.Cover with remaining crumbs and pat smooth. Bake in preheated oven at
350 degrees for 35 minutes or until light golden brown. Cool and cut into
squares.
PARTRIDGEBERRY PIE
2 cups all purpose flour
1 cup margarine
1/3 cup milk
1 tsp vinegar added to milk
1 ½ - 2 cups berries
sugar and butter
Pastry:
Mix flour and margarine with pastry blender until it
resembles crumbs, add the milk mixture, a little at
a time, stirring with a fork or knife, roll out on
slightly floured board and cut to fit pie plate, put
in amount of berries required and sprinkle with sugar
to taste, add a few small pieces of margarine. Cover
with strips or full size layer of pastry. Bake in hot
oven. Makes 2 small double pies or one large one.
Partridgeberry Pudding/Sauce
1 ½ cups sifted flour
3 tsp. Baking powder
¼ tsp. Salt
¼ cup sugar
¼ cup margarine
1 egg, beaten
1 ¼ cups fresh berries
½ cup milk
Sift dry ingredients into a bowl; rub in the margarine. Add the berries,
then the milk and egg. Stir lightly to make a batter. Pour into a greased
one-quart mold. Place over boiling
Water and steam for one hour. Serve with pudding sauce. You can also use
blueberries instead of the partridgeberries.
Sauce for Pudding
1-cup brown sugar
1 tbsp. Flour
½ cup water
1 tbsp. Butter
Combine sugar and flour; add water and boil until thickened. Remove from
heat and add the butter.
SCREECH PIE
Crust:
1 cup ginger snaps, crushed
¼ cup butter, melted
filling:
1 –14 oz tin evaporated milk, chilled
2 tbsp gelatin
¾ cup milk
¾ cup sugar
2 egg yolks
3 oz semi-sweet chocolate ( 3 squares)
¼ cup screech rum
1 tsp vanilla extract
1 cup whipping cream
¼ cup sugar
2 egg whites
crust:
preheat oven to 350 degrees F. In saucepan, melt butter,
add ginger snap crumbs and mix well. Press into 10-inch
pie plate, covering bottom and sides evenly. Bake in 350
degrees F oven for 10 minutes.
Filling:
Pour evaporated milk into shallow dish, place in freezer
and chill until mushy around the edges. Soften the
gelatin in ¼ cup of milk. Combine ¾ cup sugar, ½ cup
milk, egg yolks and softened gelatin in top of double
boiler and mix well. Cook over boiling water until
gelatin dissolves and mixture thickens slightly, then
remove from heat. Melt 2 squares ( 2oz) chocolate and
add to egg and gelatin mixture; beat until smooth.
Allow mixture to chill until slightly thickened, and
syrupy. Whip chilled evaporated milk until thick.
Fold whipped milk, rum and vanilla extract into
chocolate mixture; pour into pie shell and chill
thoroughly. Whip cream until stiff peaks form. Beat
egg whites until frothy, add ¼ cup sugar gradually
and continue to beat until soft peaks form. Fold egg
whites into whipped cream and spread over pie.
Shave the remaining chocolate into curls and sprinkle
in lattice pattern over top of whipped cream mixture.
STRAWBERRY SHORTCAKE
3 cups strawberries, crushed
½ - 1 cup sugar
2 cups flour, all-purpose
4 tsp baking powder
1/3 cup sugar
½ tsp salt
½ cup butter or shortening
¾ -1 cup blend cream (10%) or milk
1 cup whipping cream
Crush strawberries; sprinkle with sugar (to taste)
and let stand. Preheat oven to 425 degrees F.
Combine flour, baking powder, sugar and salt in bowl.
Rub or cut in shortening until mixture resembles bread
crumbs. Slowly add light cream or milk and mix with
knife, only until flour is evenly moistened and mixture
will clump together. Knead 5-8 times or until ingredients
will hold together in a ball. Place dough on floured
board and roll out to 1 ½ inch thickness. Using cookie
cutter, or drinking glass, cut 2 ½ inch rounds. Arrange
on greased baking sheet. Bake at 425 degrees F for about
10-15 minutes or until golden brown. Let cool slightly.
Split shortcake while warm and butter. Fill shortcakes
with heaps of crushed berries. Top with more berries and
whipped cream. Makes 10-12 servings.
TRIFLE
2 jelly rolls. ( sliced)
1 pkg frozen strawberry halves. ( thawed)
½ cup orange juice
¼ cup sherry
2 cups (prepared) vanilla custard.
1 pkg strawberry jello powder
1 can whipped carnation milk
Prepare strawberry jello powder as directed on the
package, and put aside to set well. Prepare vanilla
custard.... using a double boiler arrange 1 cup scald
milk. Add 1 beaten egg, 1 tsp sugar, ½ tsp vanilla
and a speck of salt. Bring this to a boil stirring
constantly, until thick and smooth . set aside to cool.
Into a large glass dish arrange (some) jelly roll slices
laying them flat around the sides of the dish. Add a
little of your (set) jello in the bottom and between
each jelly roll slice. Add a strawberry half here and
there and sprinkle a little orange juice and sherry on
each slice. Begin again with jelly slices over-lapping
each one around the sides and bottom of dish, sprinkle
with orange juice and sherry and continue with the
jelly and strawberry halves. Pour some of your prepared
vanilla custard around each piece of jelly roll slice
allowing it to run free through the dish preparations.
Continue alternately with jelly slices, jello , vanilla
custard and strawberry halves ( strawberry juice too)
and the sherry etc. Until all ingredients are used up,
to fill your dish. Whip 1 can of carnation milk and
spread on top ... garnish with strawberries.
LEMON MERINGUE PIE
Make pastry with:
2 cups flour
1 cup butter
2 tsp baking powder
½ cup boiling water
For filling, mix together and boil until thick:
2 egg yolks
1 cup sugar
1 cup boiling water
1 ½ tbsp corn flour
rind and juice of 1 lemon
Spread filling on pastry, use whites of eggs for
meringue an put on top of pie.
Meringue:
2 egg whites
4 tbsp sugar
pinch salt
Beat egg whites and salt to soft peaks. Beat in sugar
until stiff. Spread on top of pie. Put back in oven
and bake at 300 degrees for 12-15 minutes or until
golden brown.
Partridgeberry Crumbles
1 cup flour
1 cup brown sugar
1 cup rolled oats
½ cup butter or margarine
1 ½ cups partridgeberry jam
Cut ½ cup butter into flour, brown sugar and rolled oats until crumbly.
Press half of crumb mixture into greased pan. Spread with partridgeberry
jam.Cover with remaining crumbs and pat smooth. Bake in preheated oven at
350 degrees for 35 minutes or until light golden brown. Cool and cut into
squares.
PARTRIDGEBERRY PIE
2 cups all purpose flour
1 cup margarine
1/3 cup milk
1 tsp vinegar added to milk
1 ½ - 2 cups berries
sugar and butter
Pastry:
Mix flour and margarine with pastry blender until it
resembles crumbs, add the milk mixture, a little at
a time, stirring with a fork or knife, roll out on
slightly floured board and cut to fit pie plate, put
in amount of berries required and sprinkle with sugar
to taste, add a few small pieces of margarine. Cover
with strips or full size layer of pastry. Bake in hot
oven. Makes 2 small double pies or one large one.
Partridgeberry Pudding/Sauce
1 ½ cups sifted flour
3 tsp. Baking powder
¼ tsp. Salt
¼ cup sugar
¼ cup margarine
1 egg, beaten
1 ¼ cups fresh berries
½ cup milk
Sift dry ingredients into a bowl; rub in the margarine. Add the berries,
then the milk and egg. Stir lightly to make a batter. Pour into a greased
one-quart mold. Place over boiling
Water and steam for one hour. Serve with pudding sauce. You can also use
blueberries instead of the partridgeberries.
Sauce for Pudding
1-cup brown sugar
1 tbsp. Flour
½ cup water
1 tbsp. Butter
Combine sugar and flour; add water and boil until thickened. Remove from
heat and add the butter.
SCREECH PIE
Crust:
1 cup ginger snaps, crushed
¼ cup butter, melted
filling:
1 –14 oz tin evaporated milk, chilled
2 tbsp gelatin
¾ cup milk
¾ cup sugar
2 egg yolks
3 oz semi-sweet chocolate ( 3 squares)
¼ cup screech rum
1 tsp vanilla extract
1 cup whipping cream
¼ cup sugar
2 egg whites
crust:
preheat oven to 350 degrees F. In saucepan, melt butter,
add ginger snap crumbs and mix well. Press into 10-inch
pie plate, covering bottom and sides evenly. Bake in 350
degrees F oven for 10 minutes.
Filling:
Pour evaporated milk into shallow dish, place in freezer
and chill until mushy around the edges. Soften the
gelatin in ¼ cup of milk. Combine ¾ cup sugar, ½ cup
milk, egg yolks and softened gelatin in top of double
boiler and mix well. Cook over boiling water until
gelatin dissolves and mixture thickens slightly, then
remove from heat. Melt 2 squares ( 2oz) chocolate and
add to egg and gelatin mixture; beat until smooth.
Allow mixture to chill until slightly thickened, and
syrupy. Whip chilled evaporated milk until thick.
Fold whipped milk, rum and vanilla extract into
chocolate mixture; pour into pie shell and chill
thoroughly. Whip cream until stiff peaks form. Beat
egg whites until frothy, add ¼ cup sugar gradually
and continue to beat until soft peaks form. Fold egg
whites into whipped cream and spread over pie.
Shave the remaining chocolate into curls and sprinkle
in lattice pattern over top of whipped cream mixture.
STRAWBERRY SHORTCAKE
3 cups strawberries, crushed
½ - 1 cup sugar
2 cups flour, all-purpose
4 tsp baking powder
1/3 cup sugar
½ tsp salt
½ cup butter or shortening
¾ -1 cup blend cream (10%) or milk
1 cup whipping cream
Crush strawberries; sprinkle with sugar (to taste)
and let stand. Preheat oven to 425 degrees F.
Combine flour, baking powder, sugar and salt in bowl.
Rub or cut in shortening until mixture resembles bread
crumbs. Slowly add light cream or milk and mix with
knife, only until flour is evenly moistened and mixture
will clump together. Knead 5-8 times or until ingredients
will hold together in a ball. Place dough on floured
board and roll out to 1 ½ inch thickness. Using cookie
cutter, or drinking glass, cut 2 ½ inch rounds. Arrange
on greased baking sheet. Bake at 425 degrees F for about
10-15 minutes or until golden brown. Let cool slightly.
Split shortcake while warm and butter. Fill shortcakes
with heaps of crushed berries. Top with more berries and
whipped cream. Makes 10-12 servings.
TRIFLE
2 jelly rolls. ( sliced)
1 pkg frozen strawberry halves. ( thawed)
½ cup orange juice
¼ cup sherry
2 cups (prepared) vanilla custard.
1 pkg strawberry jello powder
1 can whipped carnation milk
Prepare strawberry jello powder as directed on the
package, and put aside to set well. Prepare vanilla
custard.... using a double boiler arrange 1 cup scald
milk. Add 1 beaten egg, 1 tsp sugar, ½ tsp vanilla
and a speck of salt. Bring this to a boil stirring
constantly, until thick and smooth . set aside to cool.
Into a large glass dish arrange (some) jelly roll slices
laying them flat around the sides of the dish. Add a
little of your (set) jello in the bottom and between
each jelly roll slice. Add a strawberry half here and
there and sprinkle a little orange juice and sherry on
each slice. Begin again with jelly slices over-lapping
each one around the sides and bottom of dish, sprinkle
with orange juice and sherry and continue with the
jelly and strawberry halves. Pour some of your prepared
vanilla custard around each piece of jelly roll slice
allowing it to run free through the dish preparations.
Continue alternately with jelly slices, jello , vanilla
custard and strawberry halves ( strawberry juice too)
and the sherry etc. Until all ingredients are used up,
to fill your dish. Whip 1 can of carnation milk and
spread on top ... garnish with strawberries.
Meringue:
2 egg whites
4 tbsp sugar
pinch salt
Beat egg whites and salt to soft peaks. Beat in sugar
until stiff. Spread on top of pie. Put back in oven
and bake at 300 degrees for 12-15 minutes or until
golden brown.
Partridgeberry Crumbles
1 cup flour
1 cup brown sugar
1 cup rolled oats
½ cup butter or margarine
1 ½ cups partridgeberry jam
Cut ½ cup butter into flour, brown sugar and rolled oats until crumbly.
Press half of crumb mixture into greased pan. Spread with partridgeberry
jam.Cover with remaining crumbs and pat smooth. Bake in preheated oven at
350 degrees for 35 minutes or until light golden brown. Cool and cut into
squares.
PARTRIDGEBERRY PIE
2 cups all purpose flour
1 cup margarine
1/3 cup milk
1 tsp vinegar added to milk
1 ½ - 2 cups berries
sugar and butter
Pastry:
Mix flour and margarine with pastry blender until it
resembles crumbs, add the milk mixture, a little at
a time, stirring with a fork or knife, roll out on
slightly floured board and cut to fit pie plate, put
in amount of berries required and sprinkle with sugar
to taste, add a few small pieces of margarine. Cover
with strips or full size layer of pastry. Bake in hot
oven. Makes 2 small double pies or one large one.
Partridgeberry Pudding/Sauce
1 ½ cups sifted flour
3 tsp. Baking powder
¼ tsp. Salt
¼ cup sugar
¼ cup margarine
1 egg, beaten
1 ¼ cups fresh berries
½ cup milk
Sift dry ingredients into a bowl; rub in the margarine. Add the berries,
then the milk and egg. Stir lightly to make a batter. Pour into a greased
one-quart mold. Place over boiling
Water and steam for one hour. Serve with pudding sauce. You can also use
blueberries instead of the partridgeberries.
Sauce for Pudding
1-cup brown sugar
1 tbsp. Flour
½ cup water
1 tbsp. Butter
Combine sugar and flour; add water and boil until thickened. Remove from
heat and add the butter.
SCREECH PIE
Crust:
1 cup ginger snaps, crushed
¼ cup butter, melted
filling:
1 –14 oz tin evaporated milk, chilled
2 tbsp gelatin
¾ cup milk
¾ cup sugar
2 egg yolks
3 oz semi-sweet chocolate ( 3 squares)
¼ cup screech rum
1 tsp vanilla extract
1 cup whipping cream
¼ cup sugar
2 egg whites
crust:
preheat oven to 350 degrees F. In saucepan, melt butter,
add ginger snap crumbs and mix well. Press into 10-inch
pie plate, covering bottom and sides evenly. Bake in 350
degrees F oven for 10 minutes.
Filling:
Pour evaporated milk into shallow dish, place in freezer
and chill until mushy around the edges. Soften the
gelatin in ¼ cup of milk. Combine ¾ cup sugar, ½ cup
milk, egg yolks and softened gelatin in top of double
boiler and mix well. Cook over boiling water until
gelatin dissolves and mixture thickens slightly, then
remove from heat. Melt 2 squares ( 2oz) chocolate and
add to egg and gelatin mixture; beat until smooth.
Allow mixture to chill until slightly thickened, and
syrupy. Whip chilled evaporated milk until thick.
Fold whipped milk, rum and vanilla extract into
chocolate mixture; pour into pie shell and chill
thoroughly. Whip cream until stiff peaks form. Beat
egg whites until frothy, add ¼ cup sugar gradually
and continue to beat until soft peaks form. Fold egg
whites into whipped cream and spread over pie.
Shave the remaining chocolate into curls and sprinkle
in lattice pattern over top of whipped cream mixture.
STRAWBERRY SHORTCAKE
3 cups strawberries, crushed
½ - 1 cup sugar
2 cups flour, all-purpose
4 tsp baking powder
1/3 cup sugar
½ tsp salt
½ cup butter or shortening
¾ -1 cup blend cream (10%) or milk
1 cup whipping cream
Crush strawberries; sprinkle with sugar (to taste)
and let stand. Preheat oven to 425 degrees F.
Combine flour, baking powder, sugar and salt in bowl.
Rub or cut in shortening until mixture resembles bread
crumbs. Slowly add light cream or milk and mix with
knife, only until flour is evenly moistened and mixture
will clump together. Knead 5-8 times or until ingredients
will hold together in a ball. Place dough on floured
board and roll out to 1 ½ inch thickness. Using cookie
cutter, or drinking glass, cut 2 ½ inch rounds. Arrange
on greased baking sheet. Bake at 425 degrees F for about
10-15 minutes or until golden brown. Let cool slightly.
Split shortcake while warm and butter. Fill shortcakes
with heaps of crushed berries. Top with more berries and
whipped cream. Makes 10-12 servings.
TRIFLE
2 jelly rolls. ( sliced)
1 pkg frozen strawberry halves. ( thawed)
½ cup orange juice
¼ cup sherry
2 cups (prepared) vanilla custard.
1 pkg strawberry jello powder
1 can whipped carnation milk
Prepare strawberry jello powder as directed on the
package, and put aside to set well. Prepare vanilla
custard.... using a double boiler arrange 1 cup scald
milk. Add 1 beaten egg, 1 tsp sugar, ½ tsp vanilla
and a speck of salt. Bring this to a boil stirring
constantly, until thick and smooth . set aside to cool.
Into a large glass dish arrange (some) jelly roll slices
laying them flat around the sides of the dish. Add a
little of your (set) jello in the bottom and between
each jelly roll slice. Add a strawberry half here and
there and sprinkle a little orange juice and sherry on
each slice. Begin again with jelly slices over-lapping
each one around the sides and bottom of dish, sprinkle
with orange juice and sherry and continue with the
jelly and strawberry halves. Pour some of your prepared
vanilla custard around each piece of jelly roll slice
allowing it to run free through the dish preparations.
Continue alternately with jelly slices, jello , vanilla
custard and strawberry halves ( strawberry juice too)
and the sherry etc. Until all ingredients are used up,
to fill your dish. Whip 1 can of carnation milk and
spread on top ... garnish with strawberries.
Partridgeberry Crumbles
1 cup flour
1 cup brown sugar
1 cup rolled oats
½ cup butter or margarine
1 ½ cups partridgeberry jam
Cut ½ cup butter into flour, brown sugar and rolled oats until crumbly.
Press half of crumb mixture into greased pan. Spread with partridgeberry
jam.Cover with remaining crumbs and pat smooth. Bake in preheated oven at
350 degrees for 35 minutes or until light golden brown. Cool and cut into
squares.
PARTRIDGEBERRY PIE
2 cups all purpose flour
1 cup margarine
1/3 cup milk
1 tsp vinegar added to milk
1 ½ - 2 cups berries
sugar and butter
Pastry:
Mix flour and margarine with pastry blender until it
resembles crumbs, add the milk mixture, a little at
a time, stirring with a fork or knife, roll out on
slightly floured board and cut to fit pie plate, put
in amount of berries required and sprinkle with sugar
to taste, add a few small pieces of margarine. Cover
with strips or full size layer of pastry. Bake in hot
oven. Makes 2 small double pies or one large one.
Partridgeberry Pudding/Sauce
1 ½ cups sifted flour
3 tsp. Baking powder
¼ tsp. Salt
¼ cup sugar
¼ cup margarine
1 egg, beaten
1 ¼ cups fresh berries
½ cup milk
Sift dry ingredients into a bowl; rub in the margarine. Add the berries,
then the milk and egg. Stir lightly to make a batter. Pour into a greased
one-quart mold. Place over boiling
Water and steam for one hour. Serve with pudding sauce. You can also use
blueberries instead of the partridgeberries.
Sauce for Pudding
1-cup brown sugar
1 tbsp. Flour
½ cup water
1 tbsp. Butter
Combine sugar and flour; add water and boil until thickened. Remove from
heat and add the butter.
SCREECH PIE
Crust:
1 cup ginger snaps, crushed
¼ cup butter, melted
filling:
1 –14 oz tin evaporated milk, chilled
2 tbsp gelatin
¾ cup milk
¾ cup sugar
2 egg yolks
3 oz semi-sweet chocolate ( 3 squares)
¼ cup screech rum
1 tsp vanilla extract
1 cup whipping cream
¼ cup sugar
2 egg whites
crust:
preheat oven to 350 degrees F. In saucepan, melt butter,
add ginger snap crumbs and mix well. Press into 10-inch
pie plate, covering bottom and sides evenly. Bake in 350
degrees F oven for 10 minutes.
Filling:
Pour evaporated milk into shallow dish, place in freezer
and chill until mushy around the edges. Soften the
gelatin in ¼ cup of milk. Combine ¾ cup sugar, ½ cup
milk, egg yolks and softened gelatin in top of double
boiler and mix well. Cook over boiling water until
gelatin dissolves and mixture thickens slightly, then
remove from heat. Melt 2 squares ( 2oz) chocolate and
add to egg and gelatin mixture; beat until smooth.
Allow mixture to chill until slightly thickened, and
syrupy. Whip chilled evaporated milk until thick.
Fold whipped milk, rum and vanilla extract into
chocolate mixture; pour into pie shell and chill
thoroughly. Whip cream until stiff peaks form. Beat
egg whites until frothy, add ¼ cup sugar gradually
and continue to beat until soft peaks form. Fold egg
whites into whipped cream and spread over pie.
Shave the remaining chocolate into curls and sprinkle
in lattice pattern over top of whipped cream mixture.
STRAWBERRY SHORTCAKE
3 cups strawberries, crushed
½ - 1 cup sugar
2 cups flour, all-purpose
4 tsp baking powder
1/3 cup sugar
½ tsp salt
½ cup butter or shortening
¾ -1 cup blend cream (10%) or milk
1 cup whipping cream
Crush strawberries; sprinkle with sugar (to taste)
and let stand. Preheat oven to 425 degrees F.
Combine flour, baking powder, sugar and salt in bowl.
Rub or cut in shortening until mixture resembles bread
crumbs. Slowly add light cream or milk and mix with
knife, only until flour is evenly moistened and mixture
will clump together. Knead 5-8 times or until ingredients
will hold together in a ball. Place dough on floured
board and roll out to 1 ½ inch thickness. Using cookie
cutter, or drinking glass, cut 2 ½ inch rounds. Arrange
on greased baking sheet. Bake at 425 degrees F for about
10-15 minutes or until golden brown. Let cool slightly.
Split shortcake while warm and butter. Fill shortcakes
with heaps of crushed berries. Top with more berries and
whipped cream. Makes 10-12 servings.
TRIFLE
2 jelly rolls. ( sliced)
1 pkg frozen strawberry halves. ( thawed)
½ cup orange juice
¼ cup sherry
2 cups (prepared) vanilla custard.
1 pkg strawberry jello powder
1 can whipped carnation milk
Prepare strawberry jello powder as directed on the
package, and put aside to set well. Prepare vanilla
custard.... using a double boiler arrange 1 cup scald
milk. Add 1 beaten egg, 1 tsp sugar, ½ tsp vanilla
and a speck of salt. Bring this to a boil stirring
constantly, until thick and smooth . set aside to cool.
Into a large glass dish arrange (some) jelly roll slices
laying them flat around the sides of the dish. Add a
little of your (set) jello in the bottom and between
each jelly roll slice. Add a strawberry half here and
there and sprinkle a little orange juice and sherry on
each slice. Begin again with jelly slices over-lapping
each one around the sides and bottom of dish, sprinkle
with orange juice and sherry and continue with the
jelly and strawberry halves. Pour some of your prepared
vanilla custard around each piece of jelly roll slice
allowing it to run free through the dish preparations.
Continue alternately with jelly slices, jello , vanilla
custard and strawberry halves ( strawberry juice too)
and the sherry etc. Until all ingredients are used up,
to fill your dish. Whip 1 can of carnation milk and
spread on top ... garnish with strawberries.
PARTRIDGEBERRY PIE
2 cups all purpose flour
1 cup margarine
1/3 cup milk
1 tsp vinegar added to milk
1 ½ - 2 cups berries
sugar and butter
Pastry:
Mix flour and margarine with pastry blender until it
resembles crumbs, add the milk mixture, a little at
a time, stirring with a fork or knife, roll out on
slightly floured board and cut to fit pie plate, put
in amount of berries required and sprinkle with sugar
to taste, add a few small pieces of margarine. Cover
with strips or full size layer of pastry. Bake in hot
oven. Makes 2 small double pies or one large one.
Partridgeberry Pudding/Sauce
1 ½ cups sifted flour
3 tsp. Baking powder
¼ tsp. Salt
¼ cup sugar
¼ cup margarine
1 egg, beaten
1 ¼ cups fresh berries
½ cup milk
Sift dry ingredients into a bowl; rub in the margarine. Add the berries,
then the milk and egg. Stir lightly to make a batter. Pour into a greased
one-quart mold. Place over boiling
Water and steam for one hour. Serve with pudding sauce. You can also use
blueberries instead of the partridgeberries.
Sauce for Pudding
1-cup brown sugar
1 tbsp. Flour
½ cup water
1 tbsp. Butter
Combine sugar and flour; add water and boil until thickened. Remove from
heat and add the butter.
SCREECH PIE
Crust:
1 cup ginger snaps, crushed
¼ cup butter, melted
filling:
1 –14 oz tin evaporated milk, chilled
2 tbsp gelatin
¾ cup milk
¾ cup sugar
2 egg yolks
3 oz semi-sweet chocolate ( 3 squares)
¼ cup screech rum
1 tsp vanilla extract
1 cup whipping cream
¼ cup sugar
2 egg whites
crust:
preheat oven to 350 degrees F. In saucepan, melt butter,
add ginger snap crumbs and mix well. Press into 10-inch
pie plate, covering bottom and sides evenly. Bake in 350
degrees F oven for 10 minutes.
Filling:
Pour evaporated milk into shallow dish, place in freezer
and chill until mushy around the edges. Soften the
gelatin in ¼ cup of milk. Combine ¾ cup sugar, ½ cup
milk, egg yolks and softened gelatin in top of double
boiler and mix well. Cook over boiling water until
gelatin dissolves and mixture thickens slightly, then
remove from heat. Melt 2 squares ( 2oz) chocolate and
add to egg and gelatin mixture; beat until smooth.
Allow mixture to chill until slightly thickened, and
syrupy. Whip chilled evaporated milk until thick.
Fold whipped milk, rum and vanilla extract into
chocolate mixture; pour into pie shell and chill
thoroughly. Whip cream until stiff peaks form. Beat
egg whites until frothy, add ¼ cup sugar gradually
and continue to beat until soft peaks form. Fold egg
whites into whipped cream and spread over pie.
Shave the remaining chocolate into curls and sprinkle
in lattice pattern over top of whipped cream mixture.
STRAWBERRY SHORTCAKE
3 cups strawberries, crushed
½ - 1 cup sugar
2 cups flour, all-purpose
4 tsp baking powder
1/3 cup sugar
½ tsp salt
½ cup butter or shortening
¾ -1 cup blend cream (10%) or milk
1 cup whipping cream
Crush strawberries; sprinkle with sugar (to taste)
and let stand. Preheat oven to 425 degrees F.
Combine flour, baking powder, sugar and salt in bowl.
Rub or cut in shortening until mixture resembles bread
crumbs. Slowly add light cream or milk and mix with
knife, only until flour is evenly moistened and mixture
will clump together. Knead 5-8 times or until ingredients
will hold together in a ball. Place dough on floured
board and roll out to 1 ½ inch thickness. Using cookie
cutter, or drinking glass, cut 2 ½ inch rounds. Arrange
on greased baking sheet. Bake at 425 degrees F for about
10-15 minutes or until golden brown. Let cool slightly.
Split shortcake while warm and butter. Fill shortcakes
with heaps of crushed berries. Top with more berries and
whipped cream. Makes 10-12 servings.
TRIFLE
2 jelly rolls. ( sliced)
1 pkg frozen strawberry halves. ( thawed)
½ cup orange juice
¼ cup sherry
2 cups (prepared) vanilla custard.
1 pkg strawberry jello powder
1 can whipped carnation milk
Prepare strawberry jello powder as directed on the
package, and put aside to set well. Prepare vanilla
custard.... using a double boiler arrange 1 cup scald
milk. Add 1 beaten egg, 1 tsp sugar, ½ tsp vanilla
and a speck of salt. Bring this to a boil stirring
constantly, until thick and smooth . set aside to cool.
Into a large glass dish arrange (some) jelly roll slices
laying them flat around the sides of the dish. Add a
little of your (set) jello in the bottom and between
each jelly roll slice. Add a strawberry half here and
there and sprinkle a little orange juice and sherry on
each slice. Begin again with jelly slices over-lapping
each one around the sides and bottom of dish, sprinkle
with orange juice and sherry and continue with the
jelly and strawberry halves. Pour some of your prepared
vanilla custard around each piece of jelly roll slice
allowing it to run free through the dish preparations.
Continue alternately with jelly slices, jello , vanilla
custard and strawberry halves ( strawberry juice too)
and the sherry etc. Until all ingredients are used up,
to fill your dish. Whip 1 can of carnation milk and
spread on top ... garnish with strawberries.
Pastry:
Mix flour and margarine with pastry blender until it
resembles crumbs, add the milk mixture, a little at
a time, stirring with a fork or knife, roll out on
slightly floured board and cut to fit pie plate, put
in amount of berries required and sprinkle with sugar
to taste, add a few small pieces of margarine. Cover
with strips or full size layer of pastry. Bake in hot
oven. Makes 2 small double pies or one large one.
Partridgeberry Pudding/Sauce
1 ½ cups sifted flour
3 tsp. Baking powder
¼ tsp. Salt
¼ cup sugar
¼ cup margarine
1 egg, beaten
1 ¼ cups fresh berries
½ cup milk
Sift dry ingredients into a bowl; rub in the margarine. Add the berries,
then the milk and egg. Stir lightly to make a batter. Pour into a greased
one-quart mold. Place over boiling
Water and steam for one hour. Serve with pudding sauce. You can also use
blueberries instead of the partridgeberries.
Sauce for Pudding
1-cup brown sugar
1 tbsp. Flour
½ cup water
1 tbsp. Butter
Combine sugar and flour; add water and boil until thickened. Remove from
heat and add the butter.
SCREECH PIE
Crust:
1 cup ginger snaps, crushed
¼ cup butter, melted
filling:
1 –14 oz tin evaporated milk, chilled
2 tbsp gelatin
¾ cup milk
¾ cup sugar
2 egg yolks
3 oz semi-sweet chocolate ( 3 squares)
¼ cup screech rum
1 tsp vanilla extract
1 cup whipping cream
¼ cup sugar
2 egg whites
crust:
preheat oven to 350 degrees F. In saucepan, melt butter,
add ginger snap crumbs and mix well. Press into 10-inch
pie plate, covering bottom and sides evenly. Bake in 350
degrees F oven for 10 minutes.
Filling:
Pour evaporated milk into shallow dish, place in freezer
and chill until mushy around the edges. Soften the
gelatin in ¼ cup of milk. Combine ¾ cup sugar, ½ cup
milk, egg yolks and softened gelatin in top of double
boiler and mix well. Cook over boiling water until
gelatin dissolves and mixture thickens slightly, then
remove from heat. Melt 2 squares ( 2oz) chocolate and
add to egg and gelatin mixture; beat until smooth.
Allow mixture to chill until slightly thickened, and
syrupy. Whip chilled evaporated milk until thick.
Fold whipped milk, rum and vanilla extract into
chocolate mixture; pour into pie shell and chill
thoroughly. Whip cream until stiff peaks form. Beat
egg whites until frothy, add ¼ cup sugar gradually
and continue to beat until soft peaks form. Fold egg
whites into whipped cream and spread over pie.
Shave the remaining chocolate into curls and sprinkle
in lattice pattern over top of whipped cream mixture.
STRAWBERRY SHORTCAKE
3 cups strawberries, crushed
½ - 1 cup sugar
2 cups flour, all-purpose
4 tsp baking powder
1/3 cup sugar
½ tsp salt
½ cup butter or shortening
¾ -1 cup blend cream (10%) or milk
1 cup whipping cream
Crush strawberries; sprinkle with sugar (to taste)
and let stand. Preheat oven to 425 degrees F.
Combine flour, baking powder, sugar and salt in bowl.
Rub or cut in shortening until mixture resembles bread
crumbs. Slowly add light cream or milk and mix with
knife, only until flour is evenly moistened and mixture
will clump together. Knead 5-8 times or until ingredients
will hold together in a ball. Place dough on floured
board and roll out to 1 ½ inch thickness. Using cookie
cutter, or drinking glass, cut 2 ½ inch rounds. Arrange
on greased baking sheet. Bake at 425 degrees F for about
10-15 minutes or until golden brown. Let cool slightly.
Split shortcake while warm and butter. Fill shortcakes
with heaps of crushed berries. Top with more berries and
whipped cream. Makes 10-12 servings.
TRIFLE
2 jelly rolls. ( sliced)
1 pkg frozen strawberry halves. ( thawed)
½ cup orange juice
¼ cup sherry
2 cups (prepared) vanilla custard.
1 pkg strawberry jello powder
1 can whipped carnation milk
Prepare strawberry jello powder as directed on the
package, and put aside to set well. Prepare vanilla
custard.... using a double boiler arrange 1 cup scald
milk. Add 1 beaten egg, 1 tsp sugar, ½ tsp vanilla
and a speck of salt. Bring this to a boil stirring
constantly, until thick and smooth . set aside to cool.
Into a large glass dish arrange (some) jelly roll slices
laying them flat around the sides of the dish. Add a
little of your (set) jello in the bottom and between
each jelly roll slice. Add a strawberry half here and
there and sprinkle a little orange juice and sherry on
each slice. Begin again with jelly slices over-lapping
each one around the sides and bottom of dish, sprinkle
with orange juice and sherry and continue with the
jelly and strawberry halves. Pour some of your prepared
vanilla custard around each piece of jelly roll slice
allowing it to run free through the dish preparations.
Continue alternately with jelly slices, jello , vanilla
custard and strawberry halves ( strawberry juice too)
and the sherry etc. Until all ingredients are used up,
to fill your dish. Whip 1 can of carnation milk and
spread on top ... garnish with strawberries.
Partridgeberry Pudding/Sauce
1 ½ cups sifted flour
3 tsp. Baking powder
¼ tsp. Salt
¼ cup sugar
¼ cup margarine
1 egg, beaten
1 ¼ cups fresh berries
½ cup milk
Sift dry ingredients into a bowl; rub in the margarine. Add the berries,
then the milk and egg. Stir lightly to make a batter. Pour into a greased
one-quart mold. Place over boiling
Water and steam for one hour. Serve with pudding sauce. You can also use
blueberries instead of the partridgeberries.
Sauce for Pudding
1-cup brown sugar
1 tbsp. Flour
½ cup water
1 tbsp. Butter
Combine sugar and flour; add water and boil until thickened. Remove from
heat and add the butter.
SCREECH PIE
Crust:
1 cup ginger snaps, crushed
¼ cup butter, melted
filling:
1 –14 oz tin evaporated milk, chilled
2 tbsp gelatin
¾ cup milk
¾ cup sugar
2 egg yolks
3 oz semi-sweet chocolate ( 3 squares)
¼ cup screech rum
1 tsp vanilla extract
1 cup whipping cream
¼ cup sugar
2 egg whites
crust:
preheat oven to 350 degrees F. In saucepan, melt butter,
add ginger snap crumbs and mix well. Press into 10-inch
pie plate, covering bottom and sides evenly. Bake in 350
degrees F oven for 10 minutes.
Filling:
Pour evaporated milk into shallow dish, place in freezer
and chill until mushy around the edges. Soften the
gelatin in ¼ cup of milk. Combine ¾ cup sugar, ½ cup
milk, egg yolks and softened gelatin in top of double
boiler and mix well. Cook over boiling water until
gelatin dissolves and mixture thickens slightly, then
remove from heat. Melt 2 squares ( 2oz) chocolate and
add to egg and gelatin mixture; beat until smooth.
Allow mixture to chill until slightly thickened, and
syrupy. Whip chilled evaporated milk until thick.
Fold whipped milk, rum and vanilla extract into
chocolate mixture; pour into pie shell and chill
thoroughly. Whip cream until stiff peaks form. Beat
egg whites until frothy, add ¼ cup sugar gradually
and continue to beat until soft peaks form. Fold egg
whites into whipped cream and spread over pie.
Shave the remaining chocolate into curls and sprinkle
in lattice pattern over top of whipped cream mixture.
STRAWBERRY SHORTCAKE
3 cups strawberries, crushed
½ - 1 cup sugar
2 cups flour, all-purpose
4 tsp baking powder
1/3 cup sugar
½ tsp salt
½ cup butter or shortening
¾ -1 cup blend cream (10%) or milk
1 cup whipping cream
Crush strawberries; sprinkle with sugar (to taste)
and let stand. Preheat oven to 425 degrees F.
Combine flour, baking powder, sugar and salt in bowl.
Rub or cut in shortening until mixture resembles bread
crumbs. Slowly add light cream or milk and mix with
knife, only until flour is evenly moistened and mixture
will clump together. Knead 5-8 times or until ingredients
will hold together in a ball. Place dough on floured
board and roll out to 1 ½ inch thickness. Using cookie
cutter, or drinking glass, cut 2 ½ inch rounds. Arrange
on greased baking sheet. Bake at 425 degrees F for about
10-15 minutes or until golden brown. Let cool slightly.
Split shortcake while warm and butter. Fill shortcakes
with heaps of crushed berries. Top with more berries and
whipped cream. Makes 10-12 servings.
TRIFLE
2 jelly rolls. ( sliced)
1 pkg frozen strawberry halves. ( thawed)
½ cup orange juice
¼ cup sherry
2 cups (prepared) vanilla custard.
1 pkg strawberry jello powder
1 can whipped carnation milk
Prepare strawberry jello powder as directed on the
package, and put aside to set well. Prepare vanilla
custard.... using a double boiler arrange 1 cup scald
milk. Add 1 beaten egg, 1 tsp sugar, ½ tsp vanilla
and a speck of salt. Bring this to a boil stirring
constantly, until thick and smooth . set aside to cool.
Into a large glass dish arrange (some) jelly roll slices
laying them flat around the sides of the dish. Add a
little of your (set) jello in the bottom and between
each jelly roll slice. Add a strawberry half here and
there and sprinkle a little orange juice and sherry on
each slice. Begin again with jelly slices over-lapping
each one around the sides and bottom of dish, sprinkle
with orange juice and sherry and continue with the
jelly and strawberry halves. Pour some of your prepared
vanilla custard around each piece of jelly roll slice
allowing it to run free through the dish preparations.
Continue alternately with jelly slices, jello , vanilla
custard and strawberry halves ( strawberry juice too)
and the sherry etc. Until all ingredients are used up,
to fill your dish. Whip 1 can of carnation milk and
spread on top ... garnish with strawberries.
Sauce for Pudding
1-cup brown sugar
1 tbsp. Flour
½ cup water
1 tbsp. Butter
Combine sugar and flour; add water and boil until thickened. Remove from
heat and add the butter.
SCREECH PIE
Crust:
1 cup ginger snaps, crushed
¼ cup butter, melted
filling:
1 –14 oz tin evaporated milk, chilled
2 tbsp gelatin
¾ cup milk
¾ cup sugar
2 egg yolks
3 oz semi-sweet chocolate ( 3 squares)
¼ cup screech rum
1 tsp vanilla extract
1 cup whipping cream
¼ cup sugar
2 egg whites
crust:
preheat oven to 350 degrees F. In saucepan, melt butter,
add ginger snap crumbs and mix well. Press into 10-inch
pie plate, covering bottom and sides evenly. Bake in 350
degrees F oven for 10 minutes.
Filling:
Pour evaporated milk into shallow dish, place in freezer
and chill until mushy around the edges. Soften the
gelatin in ¼ cup of milk. Combine ¾ cup sugar, ½ cup
milk, egg yolks and softened gelatin in top of double
boiler and mix well. Cook over boiling water until
gelatin dissolves and mixture thickens slightly, then
remove from heat. Melt 2 squares ( 2oz) chocolate and
add to egg and gelatin mixture; beat until smooth.
Allow mixture to chill until slightly thickened, and
syrupy. Whip chilled evaporated milk until thick.
Fold whipped milk, rum and vanilla extract into
chocolate mixture; pour into pie shell and chill
thoroughly. Whip cream until stiff peaks form. Beat
egg whites until frothy, add ¼ cup sugar gradually
and continue to beat until soft peaks form. Fold egg
whites into whipped cream and spread over pie.
Shave the remaining chocolate into curls and sprinkle
in lattice pattern over top of whipped cream mixture.
STRAWBERRY SHORTCAKE
3 cups strawberries, crushed
½ - 1 cup sugar
2 cups flour, all-purpose
4 tsp baking powder
1/3 cup sugar
½ tsp salt
½ cup butter or shortening
¾ -1 cup blend cream (10%) or milk
1 cup whipping cream
Crush strawberries; sprinkle with sugar (to taste)
and let stand. Preheat oven to 425 degrees F.
Combine flour, baking powder, sugar and salt in bowl.
Rub or cut in shortening until mixture resembles bread
crumbs. Slowly add light cream or milk and mix with
knife, only until flour is evenly moistened and mixture
will clump together. Knead 5-8 times or until ingredients
will hold together in a ball. Place dough on floured
board and roll out to 1 ½ inch thickness. Using cookie
cutter, or drinking glass, cut 2 ½ inch rounds. Arrange
on greased baking sheet. Bake at 425 degrees F for about
10-15 minutes or until golden brown. Let cool slightly.
Split shortcake while warm and butter. Fill shortcakes
with heaps of crushed berries. Top with more berries and
whipped cream. Makes 10-12 servings.
TRIFLE
2 jelly rolls. ( sliced)
1 pkg frozen strawberry halves. ( thawed)
½ cup orange juice
¼ cup sherry
2 cups (prepared) vanilla custard.
1 pkg strawberry jello powder
1 can whipped carnation milk
Prepare strawberry jello powder as directed on the
package, and put aside to set well. Prepare vanilla
custard.... using a double boiler arrange 1 cup scald
milk. Add 1 beaten egg, 1 tsp sugar, ½ tsp vanilla
and a speck of salt. Bring this to a boil stirring
constantly, until thick and smooth . set aside to cool.
Into a large glass dish arrange (some) jelly roll slices
laying them flat around the sides of the dish. Add a
little of your (set) jello in the bottom and between
each jelly roll slice. Add a strawberry half here and
there and sprinkle a little orange juice and sherry on
each slice. Begin again with jelly slices over-lapping
each one around the sides and bottom of dish, sprinkle
with orange juice and sherry and continue with the
jelly and strawberry halves. Pour some of your prepared
vanilla custard around each piece of jelly roll slice
allowing it to run free through the dish preparations.
Continue alternately with jelly slices, jello , vanilla
custard and strawberry halves ( strawberry juice too)
and the sherry etc. Until all ingredients are used up,
to fill your dish. Whip 1 can of carnation milk and
spread on top ... garnish with strawberries.
SCREECH PIE
Crust:
1 cup ginger snaps, crushed
¼ cup butter, melted
filling:
1 –14 oz tin evaporated milk, chilled
2 tbsp gelatin
¾ cup milk
¾ cup sugar
2 egg yolks
3 oz semi-sweet chocolate ( 3 squares)
¼ cup screech rum
1 tsp vanilla extract
1 cup whipping cream
¼ cup sugar
2 egg whites
crust:
preheat oven to 350 degrees F. In saucepan, melt butter,
add ginger snap crumbs and mix well. Press into 10-inch
pie plate, covering bottom and sides evenly. Bake in 350
degrees F oven for 10 minutes.
Filling:
Pour evaporated milk into shallow dish, place in freezer
and chill until mushy around the edges. Soften the
gelatin in ¼ cup of milk. Combine ¾ cup sugar, ½ cup
milk, egg yolks and softened gelatin in top of double
boiler and mix well. Cook over boiling water until
gelatin dissolves and mixture thickens slightly, then
remove from heat. Melt 2 squares ( 2oz) chocolate and
add to egg and gelatin mixture; beat until smooth.
Allow mixture to chill until slightly thickened, and
syrupy. Whip chilled evaporated milk until thick.
Fold whipped milk, rum and vanilla extract into
chocolate mixture; pour into pie shell and chill
thoroughly. Whip cream until stiff peaks form. Beat
egg whites until frothy, add ¼ cup sugar gradually
and continue to beat until soft peaks form. Fold egg
whites into whipped cream and spread over pie.
Shave the remaining chocolate into curls and sprinkle
in lattice pattern over top of whipped cream mixture.
STRAWBERRY SHORTCAKE
3 cups strawberries, crushed
½ - 1 cup sugar
2 cups flour, all-purpose
4 tsp baking powder
1/3 cup sugar
½ tsp salt
½ cup butter or shortening
¾ -1 cup blend cream (10%) or milk
1 cup whipping cream
Crush strawberries; sprinkle with sugar (to taste)
and let stand. Preheat oven to 425 degrees F.
Combine flour, baking powder, sugar and salt in bowl.
Rub or cut in shortening until mixture resembles bread
crumbs. Slowly add light cream or milk and mix with
knife, only until flour is evenly moistened and mixture
will clump together. Knead 5-8 times or until ingredients
will hold together in a ball. Place dough on floured
board and roll out to 1 ½ inch thickness. Using cookie
cutter, or drinking glass, cut 2 ½ inch rounds. Arrange
on greased baking sheet. Bake at 425 degrees F for about
10-15 minutes or until golden brown. Let cool slightly.
Split shortcake while warm and butter. Fill shortcakes
with heaps of crushed berries. Top with more berries and
whipped cream. Makes 10-12 servings.
TRIFLE
2 jelly rolls. ( sliced)
1 pkg frozen strawberry halves. ( thawed)
½ cup orange juice
¼ cup sherry
2 cups (prepared) vanilla custard.
1 pkg strawberry jello powder
1 can whipped carnation milk
Prepare strawberry jello powder as directed on the
package, and put aside to set well. Prepare vanilla
custard.... using a double boiler arrange 1 cup scald
milk. Add 1 beaten egg, 1 tsp sugar, ½ tsp vanilla
and a speck of salt. Bring this to a boil stirring
constantly, until thick and smooth . set aside to cool.
Into a large glass dish arrange (some) jelly roll slices
laying them flat around the sides of the dish. Add a
little of your (set) jello in the bottom and between
each jelly roll slice. Add a strawberry half here and
there and sprinkle a little orange juice and sherry on
each slice. Begin again with jelly slices over-lapping
each one around the sides and bottom of dish, sprinkle
with orange juice and sherry and continue with the
jelly and strawberry halves. Pour some of your prepared
vanilla custard around each piece of jelly roll slice
allowing it to run free through the dish preparations.
Continue alternately with jelly slices, jello , vanilla
custard and strawberry halves ( strawberry juice too)
and the sherry etc. Until all ingredients are used up,
to fill your dish. Whip 1 can of carnation milk and
spread on top ... garnish with strawberries.
STRAWBERRY SHORTCAKE
3 cups strawberries, crushed
½ - 1 cup sugar
2 cups flour, all-purpose
4 tsp baking powder
1/3 cup sugar
½ tsp salt
½ cup butter or shortening
¾ -1 cup blend cream (10%) or milk
1 cup whipping cream
Crush strawberries; sprinkle with sugar (to taste)
and let stand. Preheat oven to 425 degrees F.
Combine flour, baking powder, sugar and salt in bowl.
Rub or cut in shortening until mixture resembles bread
crumbs. Slowly add light cream or milk and mix with
knife, only until flour is evenly moistened and mixture
will clump together. Knead 5-8 times or until ingredients
will hold together in a ball. Place dough on floured
board and roll out to 1 ½ inch thickness. Using cookie
cutter, or drinking glass, cut 2 ½ inch rounds. Arrange
on greased baking sheet. Bake at 425 degrees F for about
10-15 minutes or until golden brown. Let cool slightly.
Split shortcake while warm and butter. Fill shortcakes
with heaps of crushed berries. Top with more berries and
whipped cream. Makes 10-12 servings.
TRIFLE
2 jelly rolls. ( sliced)
1 pkg frozen strawberry halves. ( thawed)
½ cup orange juice
¼ cup sherry
2 cups (prepared) vanilla custard.
1 pkg strawberry jello powder
1 can whipped carnation milk
Prepare strawberry jello powder as directed on the
package, and put aside to set well. Prepare vanilla
custard.... using a double boiler arrange 1 cup scald
milk. Add 1 beaten egg, 1 tsp sugar, ½ tsp vanilla
and a speck of salt. Bring this to a boil stirring
constantly, until thick and smooth . set aside to cool.
Into a large glass dish arrange (some) jelly roll slices
laying them flat around the sides of the dish. Add a
little of your (set) jello in the bottom and between
each jelly roll slice. Add a strawberry half here and
there and sprinkle a little orange juice and sherry on
each slice. Begin again with jelly slices over-lapping
each one around the sides and bottom of dish, sprinkle
with orange juice and sherry and continue with the
jelly and strawberry halves. Pour some of your prepared
vanilla custard around each piece of jelly roll slice
allowing it to run free through the dish preparations.
Continue alternately with jelly slices, jello , vanilla
custard and strawberry halves ( strawberry juice too)
and the sherry etc. Until all ingredients are used up,
to fill your dish. Whip 1 can of carnation milk and
spread on top ... garnish with strawberries.
TRIFLE
2 jelly rolls. ( sliced)
1 pkg frozen strawberry halves. ( thawed)
½ cup orange juice
¼ cup sherry
2 cups (prepared) vanilla custard.
1 pkg strawberry jello powder
1 can whipped carnation milk
Prepare strawberry jello powder as directed on the
package, and put aside to set well. Prepare vanilla
custard.... using a double boiler arrange 1 cup scald
milk. Add 1 beaten egg, 1 tsp sugar, ½ tsp vanilla
and a speck of salt. Bring this to a boil stirring
constantly, until thick and smooth . set aside to cool.
Into a large glass dish arrange (some) jelly roll slices
laying them flat around the sides of the dish. Add a
little of your (set) jello in the bottom and between
each jelly roll slice. Add a strawberry half here and
there and sprinkle a little orange juice and sherry on
each slice. Begin again with jelly slices over-lapping
each one around the sides and bottom of dish, sprinkle
with orange juice and sherry and continue with the
jelly and strawberry halves. Pour some of your prepared
vanilla custard around each piece of jelly roll slice
allowing it to run free through the dish preparations.
Continue alternately with jelly slices, jello , vanilla
custard and strawberry halves ( strawberry juice too)
and the sherry etc. Until all ingredients are used up,
to fill your dish. Whip 1 can of carnation milk and
spread on top ... garnish with strawberries.