Cherry Dessert

by Mrs Marvel
Notebook 32

Is this complete?

This recipe is leaving me stymied. Is it complete? It sure seems like something is missing, however perhaps that is due to the way the cook wrote her notes to herself. Reading the recipe aloud it makes a bit more sense. I will add my interpretation below the recipe. The top may be like a crazy crust or cobbler. Not having made this yet, I can’t really be sure. Any input from readers is greatly appreciated.

Cherry Dessert

1 1/2 c flour

1 c sugar

1/2 c oleo (margarine)

1 1/2 c coconut

1 can cherry pie mix

Make like pie crust. Spread 1/2 in 9×13 pan. Add pie filling then rest of mix. Bake 375 – 30 min.

Mix flour, sugar, margarine & coconut, then divide in half. Spread half of the mixture in the bottom of a 9×13 pan. Add cherry pie filling, then top with the remaining dough. Bake at 375 for 30 minutes.

 

Cheese Cake (Carol)

by Mrs Marvel
Notebook 31

Never too many cheese cake recipes!

I think I might need to make a category for cheese cake because it sure seems like everyone has a recipe for it and they all sound good! This particular recipe has you leave the cake in the oven once it is baked, allowing it to cool slowly and not crack the smooth top.

Cheese Cake (Carol)

1 1/4 c graham crackers crushed

1 T butter

1 T sugar

Dash of cinnamon. Mix well. Butter a spring form pan. Sprinkle with 2 T of crumbs, spread by shaking. Pat rest into pan.

2 8 oz packages cream cheese

1 cup sugar

1 T vanilla

1 16 oz sour cream

3 eggs

Soften cream cheese, beat till fluffy. Add sugar slowly.  Add 3 eggs, adding 1 at a time. Fold in sour cream and vanilla. Pour over crumbs. Bake 350 for 30 minutes. Turn off oven, open door, leave in love for 1 hour.

Topping = cherry pie filling

 

An Oh Em Gee Squeee!

by Mrs Marvel

I’m always looking for new sources of recipes – antique and curio shops, thrift stores, and of course, eBay. Today I opened a recent eBay purchase and I couldn’t be more excited!!

Fully packed with no wiggle room!

Fully packed with no wiggle room!

I haven’t even had a chance to count how many recipes there are in these two boxes, but let me tell you, there is not even a smidge of room for one more card in either box! There are salads, main dishes, desserts (and more desserts!), veggies, casseroles, pastas, you name it! This is going to be so much fun!

Pie Crust

by Mrs Marvel
Notebook 30

A simple pie crust recipe

Just say no to pie crust! Not really, I just have never mastered the art myself. Pillsbury is my friend in this department. Someone else (perhaps Diane B) can tell us if this sounds like a reliable recipe – or not.

Pie Crust

3 cups flour

1 cup lard

1 tsp salt

Beat 1 egg plus

5 Tbs water

1 Tbs vinegar

Mix [flour, lard & salt] then add liquids

 

Ice Box Cookies

by Mrs Marvel
Notebook 29

aka Refrigerator Cookies

We all sort of know what an ice box is – an early refrigerator, sort of like a cooler. But did you know or think about how our modern French-door, freezer drawer, SubZeros and the like evolved from the simple ice box? Early refrigeration was simple – a block of ice, usually harvested from a pond or other local fresh water source, was placed in a box along side perishable foods. The ice was replaced as it melted, chipped with an ice pick for ice cubes, and possibly even shaved for a sweet treat. These early ice boxes replaced the even more simplistic method, which was to have a hole in the floor and the ceiling of your pantry to allow for cool air to flow through the room, or even to have a root cellar under the house. So, yes, the early 1800s saw the invention of indoor refrigeration to the extent of bringing ice into the house. The name “ice box” stayed around until the early 20th century, and even my parents used it when we were camping, as our trailer had what equates to the size of a modern under-counter fridge, but it used a block of ice.

Cookies were usually baked as soon as the dough was prepared, but with the advent of the ice box, dough could be chilled for later use, or for different baking properties. Ice box cookies are simply cookie dough that has been rolled into a tube or round loaf, then refrigerated, and when ready for baking, sliced into wafers. The tubes of cookie dough from Pillsbury are considered ice box cookies, although today we would call them refrigerator cookies. Traditionally, they are most often sugar cookies. So, to use this recipe, mix it up, roll it in a tube wrapped in cellophane, then slice out 1/4″ wafers and bake. I’m guessing about 10 minutes, but watch them on your first pan.

Ice Box Cookies

1 c butter

1/2 c brown sugar

1/2 c white sugar

1 egg

1 1/2 T boiling water

1/2 tsp baking soda

Pinch salt

2 1/2 c flour

refrigerate until firm, bake 350.