Caramel Crunch Sundaes

These Caramel Crunch Sundaes sound like they will be delicious- the recipe is really for tart style dessert cups. Sounds like something delicious for a fun birthday or fancy dinner party. You will need individual tart tins or other mould so you can make separate cups. I suppose you could use cupcake pans for a basic cup. I recommend you soften the ice cream a little before you try to fill the moulds. Add a dip of chocolate sauce, whipped cream and a cherry. Yum!

Caramel Crunch Sundaes

1/3 cup butter or margarine

1 1/2 c brown sugar

6 c wheat flakes (cereal)

1 qt ice cream

Melt butter & sugar in heavy skillet; cook until mixture bubbles, stirring constantly. Place wheat flakes in greased mixing bowl; pour over syrup; toss with fork. Press into greased individual pie pans or ring moulds. Chill. Remove from pans; fill with ice cream. Makes 8 tarts.

Snowflake Cake

Here’s a clipping from a Betty Crocker leaflet – the type that were included with bags of flour. The leaflet generally included several recipes, baking tips, and usually a coupon for something like a piece of silverware. The “New Method” being referred to here is sift all the dry ingredients together, add your fat & liquids into the dry ingredients, then beat all together for 2 minutes. Finally, add the eggs. I have no idea if this is better, worse or no different from creaming butter & sugar first. The “General Directions” include bringing the ingredients to room temperature, flour sifted, all ingredients measured accurately, preheating the oven, preparing pans with grease and flour, and to scrape the batter from the sides of the bowl while mixing. These don’t seem like terribly novel instructions, but I suppose for a brand new baker they would be helpful.

Snowflake Cake

Read General Directions. Preheat oven to 350 (moderate)

Prepare two 8″ round layer pans (1 1/4″ deep)

Sift together in a bowl:

2 cups plus 2 tbsp sifted Gold Medal Kitchen Tested enriched Flour

4 tsp double-action Baking Powder

1 tsp salt

1 1/2 cups sugar*

1/2 cup high grade vegetable shortening


1 cup skimmed milk

1 tsp flavoring

Beat vigorously with spoon for 2 minutes by clock (150 strokes per minute). You can rest a moment when beating by hand; just count actual beating time or strokes. OR MIX with electric mixer on slow to medium speed for 2 minutes.

Add 1/2 to 2/3 cup unbeaten eggs (2 large)

Beat for 2 more minutes. Then pour batter into prepared pans. Bake 30 to 35 minutes; in moderate oven (350). When cake is cool, frost with your favorite chocolate icing.

*Sugar Saving Suggestion: use 3/4 cup sugar and 3/4 cup white corn syrup. Reduce milk to 3/4 cup plus 1 tbsp. Add syrup with milk to dry ingredients. (Syrup adjustment not applicable in high altitude areas)

Salmon Loaf

This particular recipe seems like you could use canned salmon if you don’t have cooked salmon available, or fresh to cook. Of course, if you have fresh salmon to cook, why would you then turn it into a loaf? Just eat it! However, this might be made with leftover or the like. The use of the pan of hot water while baking is called a bain maire, and it is used for delicate foods that require very even temperature during cooking.

Salmon Loaf

Mix 1 pound of flaked salmon, 1 cup grated bread crumbs, 2 beaten eggs, 1/2 cup milk or white stock, a few grains pepper, 1/2 teaspoon salt, 1/2 teaspoon onion juice and 1 teaspoon lemon juice. Turn into a mold lined with buttered paper and set in a pan of hot water. Bake in a  moderate oven until firm. Turn out onto platter, remove paper and garnish with crisp parsley and serve with tomato or Hollandaise sauce.


Salmon Loaf

1 lb salmon, flaked

1 cup bread crumbs

2 eggs, beaten

1/2 cup milk or white stock


1/2 teaspoon salt

1/2 teaspoon onion juice (substitute onion powder?)

1 teaspoon lemon juice

Mix together. Line a mold with buttered parchment paper. Pour the mix into the mold. Place the mold into a larger shallow pan with hot water in it. Bake at 350 until firm. Turn out onto a platter, remove the paper, and garnish. Serve with tomato sauce or Hollandaise sauce.

Pineapple Icebox Cake

From South Milwaukee, here’s a recipe for Pineapple Icebox Cake. It isn’t technically a cake, more like a blancmange or a panna cotta. Both of these dishes are molded gelatin desserts, though a blancmange can also be made with corn starch instead of gelatin. It’s definitely a 20th century dessert, not something I personally would enjoy. You could use different fruit if you don’t like pineapple.

Pineapple Icebox Cake

1 package lemon jello

1 1/2 cup hot water

1/2 cup pineapple juice

1 cup pineapple cut fine

1/2 pint whipping cream

1 tablespoon powdered sugar

16 graham crackers rolled fine

Dissolve jello in hot water, add pineapple and juice, chill. When it begins to set add the whipped cream and the powdered sugar mixed into the graham crackers. Pour into a bread pan, chill until firm, unmold and slice.

Dissolve jello in hot water, add pineapple and juice, chill. Whip the cream. Combine sugar and graham cracker crumbs. When the jello begins to set, add the whipped cream and the sugar/graham cracker combination. Mix until thoroughly combined. Pour into a bread pan (or a fancier mold), chill until firm. Unmold and serve. 

Sour Cream and Buttermilk Doughnuts

This little clipping features a wonderful name – Wrangofske. I could not resist a little research to see if I could find out who Mrs Paul Wrangofske was. As it turns out, she has her own wonderful name: Hedwig. It seems she went by her nickname, Hattie. There wasn’t a whole lot about her, except that she was was born Hedwig Fenske in about 1903. Paul was born in 1883 so there was quite a May/December romance going there. They had two children from what I can determine. This is the unfortunate reality of genealogical research into women – women for a long time became part of the husband’s identity, and sometimes lost their own in the process.

Coincidentally, this recipe has lost its buttermilk. The ingredients do not include buttermilk at all. Quite confusing.

Sour Cream & Buttermilk Doughnuts

1 1/2 cup sugar

3 eggs

1/4 teaspoon nutmeg

1/4 teaspoon salt

1 cup sour cream

1 teaspoon baking powder

4 cups sifted flour

1 teaspoon vanilla

Mix all ingredients together, roll out about 1/4 inch in thickness on floured board and cut with doughnut cutter. Then fry in hot lard.

Economy Pudding

As we learned some time ago, pudding isn’t always creamy and cake & pie were sometimes interchangeable in “the olden days.” This is an instance of a pudding that will be more like a cake. It’s likely similar to “figgy pudding” as referenced in Christmas carols, and may remind some people of bread pudding with it’s more bread-like structure. As to why it’s called “economy pudding” my guess is that these ingredients were close at hand or easy to come by for not much money during the Great Depression and the years after that. It’s crazy to think that these days, dates are expensive and hard to find!

Economy Pudding

Mix and sift 3 cups sifted flour, 1 teaspoon soda, 1 teaspoon salt, 2 teaspoons cinnamon and 1 teaspoon cloves. Combine with 1 cup finely chopped dates or raisins. Mix 7/8 cup finely chopped suet, 1 cup sugar and 1 cup sour milk and combine with the first mixture. Pour into a greased mold and steam about 4 hours. Serve with fruit or hard sauce.


Economy Pudding

3 cups flour

1 t soda

1 t salt

2 t cinnamon

1 t cloves

1 cup finely chopped dates or raisins

7/8 cup finely chopped suet (shortening is fine)

1 cup sugar

1 cup sour milk

Mix together flour, soda, salt, cinnamon & cloves. Mix in chopped dates or raisins. In another bowl, combine suet (shortening), sugar and sour milk. Beat well. Gradually add the flour mixture and beat well.

Pour into a greased mold (maybe use an angel cake pan?) and steam 4 hours until done.

Serve with fruit or hard sauce.


PS Sorry I missed you for a few weeks, life got in the way.

Cherry Torte

As we learned previously, a torte is a pretty layer cake. This one sounds like a lovely layer cake with a zwieback crust, a layer of cherries and then a creamy topping. You could sprinkle the top with cocoa powder or chocolate shavings for a gorgeous finish.

Cherry Torte

1 1/2 cups zwieback crumbs

2 cups pitted sweet cherries

2 eggs

1/2 cup sour cream

2-3 cup sugar

1/8 teaspoon cinnamon

1 teaspoon vanilla

Roll zwieback and place a thick layer two-thirds of the quantity into a well-buttered loose bottom pan. (Translation, make the crumbs, then spread 1 cup of them into a greased springlock pan) Cover crumbs with fruit. Mix beaten eggs, cream, sugar, cinnamon and vanilla. Pour over fruit, sprinkle with the rest of the crumbs. Bake in a moderate oven at 375 degrees for 20 to 25 minutes.

Once cooled remove the cake pan carefully.