1 Unbaked Pastry shell
1 Can of Pumpkins / 2 Cups Sweetened Condensed Milk 2 Eggs 1 teaspoon Cinnamon powder 1/2 teaspoon ginger powder 1/2 teaspoon nutmeg powder 1/2 teaspoon salt |
Preheat Oven to 425°. Now mix all the ingredients in a bowl.
Mix well, and pour the mixture in Pastry shell. Bake at 350° for 35 minutes or until cooked, can be checked by inserting a knife. Let it cool and garnish with cream or nuts, as desired. |
Caramel apples
1 Pound Vanilla Caramels
6 Apples Chopped Walnuts 2 tablespoon Water / or as requires |
Melt Vanilla Caramels in double boiler with water, stir till smooth. Stick a wooden skewer into blossom end of the apples and dip the apples in the caramel syrup, and then roll the bottom half of each apple on the chopped walnuts. Set it on cookie sheet. Chill till coating firms.
You can replace walnut with any nut of your choice. |
popcorn owl
For 5 Popcorn Owls
5 quarts hot popcorn 1/2 cup light corn syrup 2 cups sugar 1-1/2 cups Water 1/2 teaspoon Salt 1 teaspoon Vinegar |
Take a saucepan, butter the sides and mix corn syrup, sugar, water, salt and vinegar and cook to hard ball stage at 250°.
Now pour slowly over hot popcorn, and mix well. Popcorn owls: Form a little more than half the popcorn mixture into 5 balls for bodies of owls, and with the remaining mixture make slightly smaller balls for heads of the owl. Press head on bodies while popcorn is warm. For Wings, cut candy orange slice in half lengthwise, press 2 pieces to place on body, can be done with a toothpick. Cut Licorice jelly strings in fourths lengthwise, use 2 strips to make a chevron on each head. Make eyes from orange candy circles centered with ends cut from jelly strings |
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Lollipop clowns
For 16 lollipops
3/4 Cup light Corn Syrup 3 Cups Sugar 3 tablespoon Vinegar 1/2 cup boiling water 1/4 cup Butter Pinch of Salt Fruit flavored hard candy circles Wooden skewers |
Mix corn syrup, sugar, vinegar and water, till sugar dissolves. Cook to hard crack stage at 300°. Remove from heat, now add butter and salt. Cool until mixture thickens slightly. Now with a tablespoon drop the mixture on skewers which should be kept 5 inches apart on a greased cookie sheet to form 3 inch lollipops, you could also form lollipops in the shape of balls. Make faces with candy circles.
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goblin frosties
4 medium Oranges
7 Licorice candy drops whole cloves 1-1/2 quarts Lime sherbet 4 Maraschino cherries with stems |
Cut off thin slice of peel from one end of each orange to make it stand firmly. For Hat, cut off thick slice about 1/4 way down from the top, and scoop out pulp from the orange.
Make eyes with licorice drops, make mouth and nose with cloves. Now fill orange shells with lime sherbet, and now place the Hats, with toothpicks stick maraschino cherries in the hat, anchor end of toothpick in sherbet. Refrigerate before serving. |
MARSHMALLOW PUDDING
1 tablespoon gelatine
1 tablespoon vanilla. 4 eggs (whites) 2 tablespoon chocolate 1 cup sugar Pink gelatine coloring. |
Dissolve gelatine in 1 cup hot water. Add slowly to well beaten whites of eggs. Then add sugar and vanilla, beating well. (About one-half hour). Divide in three portions. Color one-third pink with gelatine coloring; one-third with chocolate, mixed with water; and leave one-third white. Put in layers in square pan and serve with either whipped or plain cream.
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MAPLE WALNUT JELLO
1 pkg. peach or orange jello
1 cup boiling water 1 cup maple syrup 1 cup chopped walnuts |
Dissolve jello in boiling water. Add maple syrup. When nearly cool add walnuts. Serve with whipped cream.
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Date Pie
1 pound of dates
1 cup sour cream 2 tablespoon Butter 3 eggs 1 teaspoon cinnamon powder 1 nutmeg Pinch of salt. Crust |
Wash one pound of dates and soak over night, stew in same water till soft enough to rub through colander. Add one cupful of sour cream, two level tablespoonfuls of butter, yolks of three eggs, one teaspoonful of cinnamon, one of nutmeg, and a little salt. Bake in one crust.
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CHOCOLATE CREAM PUDDING
5 tablespoon cornstarch
1 cup unsweetened chocolate 2 cups scalded milk 1/2 cup hot water 2 cups sugar |
Make paste of sugar and cornstarch by adding 1 table- spoonful cold milk and 3 tablespoonfuls hot water. Add boiling milk and chocolate. Cook in double boiler, stirring constantly, for about five minutes. Remove from fire and beat until cool. May serve with chopped nuts.
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GINGER CAKE
1/2 cup butter
2 cups flour 1/2 cup sugar 1 tablespoon ginger powder 1 teaspoon powdered mixed spice 3 eggs 1 cup molasses 1 teaspoon soda |
Mix butter into two cups of flour. Add sugar, powdered ginger, and powdered mixed spice. Add three eggs well-beaten, molasses, soda dissolved in a little warm water. Add more flour if necessary.
A little chopped candied orange peel or citron or raisins or a pinch of caraway seed may be added. Bake in a moderate oven. |
WINE CAKE
2 cups wine
6 tablespoon powdered sugar 6 eggs 1 teaspoon baking powder Flour |
Bring to the boil two cups of wine and six tablespoons of powdered sugar. Cool, add eggs well beaten, and add enough flour sifted with a teaspoonful of baking-powder to make a moderately stiff batter. Turn into a buttered tin and bake in a quick oven. Sherry is generally used for this cake.
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BURNT ALMOND CHARLOTTE
1 cup sugar
1 cup blanched and chopped almonds 1 cup milk 2 eggs half cup gelatin 2 cups cream |
Burn three tablespoonfuls of sugar, add a cupful of blanched and chopped almonds, cool, and pound fine. Cook for fifteen minutes in a double boiler with a cupful of milk, adding a scant cupful of sugar. Thicken with the yolks of two eggs, take from the fire, add half a package of gelatine, soaked and dissolved, and when cool but not set, fold in two cups of cream whipped solid. Turn into a mould. Chill and serve with whipped cream.
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ALMOND WAFERS
1 cup almonds
4 eggs 2 tablespoon powdered sugar 1 lemon Flour (as required) Cream, meringue or jam for filling |
Blanch and grind the almonds, add eggs beaten separately, add two tablespoon of powdered sugar, two or three drops of lemon extract, and enough sifted flour to make a thin batter. Spread thinly on a buttered tin sheet, bake golden brown, cut into squares, and roll each one into a cornucopia. Fill with whipped cream, meringue, or jam if desired.
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APRICOT BAVARIAN CREAM
1 can of apricots
1 cup sugar 1 packet gelatine Cream |
Drain a can of apricots and rub through a sieve with a cupful of sugar. Cook until very thick, stirring constantly, and add a package of gelatine which has been soaked and dissolved. When cool, but not set, fold in a pint of cream whipped solid. Mould, chill, and serve with whipped cream. Peaches, pears and other fruits may be used in the same way.
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FRUIT CREAM
3-4 bananas
1 pineapple Half packet gelatine 1 Lemon 5 tablespoon sugar 1 cup sherry 2 cups Cream Fruits of your choice for garnishing. |
Fill a mould half full of sliced bananas and shredded pineapple in alternate layers. Dissolve half a package of gelatine in a little water, add the juice and grated peel of a lemon, five tablespoonfuls of sugar, and a cupful of sherry! Heat thoroughly, strain, cool, add two cupfuls of cream, pour over the fruit, and chill. Top with your choice of fruits for garnishing.
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BLUEBERRY PUDDING
1-1/2 Cup of bread crumbs
2 cups Milk 2 tablespoon sugar Pinch of Salt 1 egg Grated Nutmeg 2 cups Blueberries |
Soak bread crumbs in milk and mash finely. Add salt, sugar and well beaten egg and a little grated nutmeg. Add blueberries mix thoroughly, and bake in a slow oven for nearly an hour.
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orange souffle
Heat Butter in a saucepan. Add flour, salt and milk stirring continuously till it becomes thick. Now remove from heat and add orange peel and juice. Now take 4 egg yolks beaten nicely. And pour in the Orange mixture in the egg yolks. Now beat egg whites with sugar, until frothy. Now pour the orange mixture in egg whites. Mix nicely.
Now pour the mixture in souffle baking dish and bake at 325F oven for 60 to 65 minutes or till a knife inserted in center comes out clean.
Now pour the mixture in souffle baking dish and bake at 325F oven for 60 to 65 minutes or till a knife inserted in center comes out clean.