Posted on

Lemon Pie Filling Desserts

Lemon Pie Filling Dessert

Lemon Pie Filling Desserts

A small but delicious collection of quick and easy Lemon Pie Filling Desserts that you can whip up in a flash for any occasion or just for yourself.

The following recipes came from Comstock in the 1950’s; however, you can use any lemon pie filling you prefer to create these delicious, company-worthy desserts.

The recipes include Lemon Floating Island, Lemon Bread Pudding, Lemon Icebox Cake, Lemon Delight and Lemon-Apple Cake Filling. Yummy!

Lemon Floating Island

Ingredients

  • 1 can lemon pie filling
  • 3 egg whites
  • 1/8 teaspoon salt
  • 3 tablespoons sugar
  • 1/2 teaspoon pure vanilla extract or a few drops almond extract

Directions

Place lemon pie filling in a 9-inch baking dish (pie or square – your choice). Whip egg whites and salt until stiff. Add sugar and vanilla very slowly, whipping constantly. Heap egg whites on the lemon pie filling. Place dish in a hot oven (500 degrees) for 2 minutes. Alternatively, you can place it under the broiler until the tips of the meringue are brown. Serve hot or cold.

Lemon Bread Pudding

Ingredients

  • 1 can lemon pie filling
  • 2 cups milk
  • 1 cup dry bread crumbs
  • OR
  • 1-1/2 cups soft bread crumbs

Directions

Soak bread crumbs in milk for 1/2 hour, then stir them into the lemon pie filling. Place pudding in baking dish and bake at 325-degrees for about 20 minutes. Serve pudding hot or cold with cream.

Lemon Icebox Cake

Ingredients

  • 1 can lemon pie filling
  • 5 eggs
  • 3 dozen lady fingers
  • 1/2 cup sugar

Directions

Line bottom of deep cake pan with lady fingers, separated, rounded side toward the pan and close together. Cover lady fingers with lemon pie filling. Beat egg whites until foamy, add pinch of cream of tartar, beat until stiff. Add sugar, spread over top. Bake 15 minutes at 350 degrees. Cool; put in refrigerator over night.

Lemon Delight

Ingredients

  • 1 can lemon pie filling
  • 1 cup whipped cream
  • 1 package frozen raspberries

Directions

Thaw raspberries and place a spoonful in six individual dessert dishes. Cover with lemon pie filling. Chill in refrigerator until ready to serve, and cover with whipped cream.

Lemon-Apple Cake Filling

Ingredients

  • 1 can lemon pie filling
  • 1 can apple pie filling

Directions

Combine lemon and apple pie filling and spread between cake layers.

For more delicious recipes, visit the recipe e-books and see if anything suits your taste-buds!

Posted on

Katherine Hepburn Brownie Recipe

Katherine Hepburn

It’s fun to know a celebrity actually enjoyed a bit of baking! Following is a Katherine Hepburn brownie recipe as published in Ladies Home Journal in the year 1975.

These are rich and decadent, so a small square goes a long way in satisfaction and flavor!

Katherine Hepburn Brownies: The Recipe

First, melt two squares of unsweetened chocolate and 1/4 pound sweet butter (1 stick) in a heavy saucepan. Remove from heat and stir in 1-cup of sugar. Add 2 eggs along with 1/2-teaspoon real vanilla and beat like mad.

Stir in 1/4-cup flour, 1/4-teaspoon salt and a cup of chopped walnuts – not smashed up, you know, but just chopped into fairly good sized pieces.

Now mix all that up. Then you butter a square tin (8 x 8 inches) and dump the whole thing quickly into the pan. Stuff this pan into a pre-heated 325-degree oven for 40 minutes. After that, take out the pan and let it cool for awhile. Then cut into 1-1/2-inch squares and dive right in.

Food Editor’s Note: We tested this recipe in our Ladies Home Journal test kitchens, and it received accolades all around. Since you use only 1/4 cup flour (rather than the 1/2 or 3/4 cup ordinarily called for), the brownies have a wonderful pudding-like texture. In fact, if they are cut warm, you could almost eat them with a fork (which is no drawback, we assure you).

About Katherine Hepburn

Katherine Hepburn was an incredibly unique woman who forged her own path and her own destiny. Stories leaked out that she was haughty off-screen, but what it really amounted to, was that she refused to play the Hollywood game. She didn’t care to pose for pictures or gave interviews. She enjoyed wearing slacks and no make-up, being somewhat of a Tomboy. Hepburn’s story is interesting and rewarding – she always remained true to herself, not Hollywood.

To read more about her, check out her complete bio on IMDB.

Katherine Hepburn Movies on Mayda Mart

Posted on

Favorite Fruit Desserts

Favorite Fruit Desserts

Favorite Fruit Desserts

Make these favorite fruit desserts with cherry, apple, blueberry, peach, apricot, strawberry or pineapple pie filling. These are great desserts for winter! Quick, easy and so delicious! Start off with the basic pie crust recipe. Yes, there’s lard – but this is vintage and frankly, that’s how past cooks make the best pie crusts ever.

In fact, did you know that 1 piece of apple pie (average size) supplies 24 percent more food energy and 36 percent less fat than an average serving of roast beef? And that’s made using lard in the crust. Do if it doesn’t “gross you out”, don’t shy away from lard.

Basic Pastry

A pastry recipe suitable for any pie!

Ingredients
1-3/4 cup sifted pastry flour
1 teaspoon salt
1/2 cup lard
1/2 cup hydrogenated fat (Crisco)
Ice water – about 1/3 cup

Directions
Sift flour with salt. Cut in lard until mixture is the consistency of corn meal. The lard must be cold and firm and cut, rather than rubbed in. Next, cut in the remaining fat having particles the size of large peas. Moisten the dough with water, stirring as little as possible. Form into ball and chill before rolling shells.

In a hurry? Use any of the fine quality prepared pie crust mixes or frozen crusts available at your grocer.

Deep Dish Pie

1 can pie filling of choice
1/4 teaspoon nutmeg
2 tablespoons butter
Pastry for one crust pie

Directions
Pour pie filling in greased baking dish 10 x 6 x 2-inches. Sprinkle nutmeg on, and dot with butter. Roll pastry large enough to allow a 1/2-inch over hanging edge all around. Cut small slits in center to let steam escape. Lay pastry loosely over mix; fold over hanging edge over rim of the dish. Press the edges down firmly with tines of a floured fork. Brush top with milk. Bake in hot oven, preheated to 425-degrees for 40 minutes. Serves 6.

Upside Down Cake

Ingredients
2/3 cup butter
1-1/2 cup sugar
2-1/2 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
2 eggs, well beaten
2/3 cup milk
1 teaspoon vanilla

Directions
Pour pie filling into a heavy skillet. Sift flour, baking powder and salt together. Cream butter with sugar until fluffy. Add eggs and beat thoroughly. Add sifted dry ingredients and milk alternately in small amounts. Beat well after each addition. Add vanilla and pour batter over mixture in skillet. Bake in moderate 350-degree oven for 1 hour. Remove from oven, cool slightly and turn onto large platter.

Cobbler

1 can pie filling of choice
1 teaspoon cinnamon
2 tablespoons butter
1 cup biscuit mix (Bisquick)
1/3 cup coffee cream or evaporated milk

Directions
Place pie filling in 1-1/2 quart casserole. Dot with butter. Sprinkle with cinnamon. Add cream to biscuit mix. Drop dough by spoonfuls over pie filling. Bake about 20 minutes in moderately hot oven, 400 degrees. Serves 5 to 7.

Posted on

Printable Recipe Cards Free 4×6

Free Printable Recipe Cards 4x6

Printable Recipe Cards – Free!

One Dozen 4 x 6-inch Recipe Cards

Printable recipe cards free for the taking! These are sized at 4 by 6 inches giving you a little more room than the standard 3 by 5 inch sized recipe cards. Simply right-click and use “save as” to save to your computer or device. No hot linking please! You are free to use these any way you wish, but if you do post them elsewhere on the Internet, a link back to where you found them would be greatly appreciated.

To use your printable recipe cards, simply print them out and fill them in. To make them more sturdy and durable, print on card stock or other heavy-weight paper. You can laminate them once you’ve placed your recipe on them and they’ll last for years and years! These also make a great gift idea for that favorite baker or cook in your life.

Save all your precious recipes or use as a gift – or both! Hope you enjoy. ๐Ÿ™‚

 

Free Printable Recipe Cards Coffee Cup
Coffee Cup 4×6 Recipe Card
Coffee Mouse 4×6 Recipe Card
Hot Pads 4×6 Recipe Card
Apple 4×6 Recipe Card
Basket of Eggs 4×6 Recipe Card
Grannie Recipe Card 4×6
Jelly Jars 4×6 Recipe Card
Little Cook 4×6 Recipe Card
Pie 4×6 Recipe Card
Precious Moments Cook 4×6 Recipe Card
Pot Pan 4×6 Recipe Card
Recipe Check 4×6 Recipe Card
Posted on 1 Comment

Pie Sliced Apples – Good Eatin’ Desserts!

Pie Sliced Apples Dessert

Pie Sliced Apples – Desserts and Good Eats!

A sweet variety of recipes using pie sliced apples – desserts and treats including pies, pudding, squares, cobbler and even dumplings! Best of all, these are quick and convenient recipes to make. All you need do is make sure you have the ingredients on hand!

When a recipe calls for “pie sliced apples”, this is not the same as apple pie filling. Pie sliced apples are packed from the best cooking apples, fresh from the orchard and the peak of ripeness. The special vacuum process protects the full nature flavor and quality. Comstock is a highly dependable product.

Did you know?

Big pies, little pies, tarts and turnovers made with pie sliced apples (and pie fillings, too!) can be frozen, then stored in a home freezer for weeks and weeks. Have the convenience of making up pies and other treats ahead of time. Later, you can serve pie at a moment’s notice – what’s more, it will taste as good as the day you made it!

Pies and pastries can be prepared for frozen storage in two ways.

  1. Unbaked, then frozen and stored. Use within 2 months.
  2. Baked, then frozen and stored. Use within 4 months.

Your pies and other treats can be frozen either way – except lemon.

Homemade Pie Filling Desserts

Ginger Apple Squares Recipe

1 can pie sliced apples
1 package gingerbread mix
2 tablespoons sugar
1/4 teaspoon cinnamon
Dash of nutmeg
1 tablespoons melted butter (or margarine – your choice)

Prepare gingerbread mix according to directions on package; pour into greased and floured pan 9 x 9 x 2-inches in size. Arrange apple slices in rows on gingerbread batter. Combine sugar, cinnamon and nutmeg; sprinkle on apples. Bake in moderate oven, 350-degrees for 30 minutes. Cut into large squares. Serve warm with hard sauce or cold with whipped cream. Serves 9.

Apple Cobbler

1 can pie sliced apples
1/8 teaspoon nutmeg
1/4 teaspoon cinnamon
1 tablespoon butter or margarine
1 tablespoon sugar
6 tablespoons cream
1 cup biscuit mix

Preheat oven to 450 degrees. Empty apples into saucepan. Stir in nutmeg, cinnamon and butter. Cook over moderate heat until mixture boils. Pour into a 1-quart casserole. Add sugar and cream to biscuit mix and blend. Drop by spoonfuls on hot apples. Bake 15 minutes. Serve with light cream. Serves 4.

Apple Betty

1 can pie-sliced apples
2 cups soft bread crumbs
2 tablespoons butter
1/8 teaspoon salt
2/3 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup orange juice
2 tablespoons lemon juice
Grated rind of one orange

Add melted butter to bread crumbs and place half the crumbs in bottom of baking dish. Mix the apples with all of the seasonings and place half of them over the crumbs. Repeat the layers, bake at 375-degrees, 30 to 40 minutes. Serve warm with cream. 6 to 8 servings.

Instant Apple Dessert

1 can pie-sliced apples
Lemon juice
4 cups crumbled corn flakes
2 tablespoons butter (or margarine)
1/2 cup firmly packed brown sugar
1 teaspoon cinnamon

Sprinkle apple slices lightly with lemon juice. Place layer of corn flakes in well greased 2 quart size baking dish, then layer of sliced apples. Sprinkle with mixture of brown sugar and cinnamon, dot with butter or margarine. Repeat until apples and corn flakes are used. bake in moderate oven (375-degrees) 30 to 40 minutes. Serve plain, with cream or whipped cream. Serves 6.

Apple Dumplings

1 can pie-sliced apples
1/2 cup sugar
1/8 teaspoon salt
1/4 teaspoon cinnamon
2 tablespoons butter
Pastry for two-crust pie

Make pastry, roll out and cut into six 6-inch squares. Mix apples with seasonings and place in center of squares. Dot with butter. Bring corners together at the center, pinching pastry together to keep in the juices. Bake on a fine wire cake rack, placed on a baking sheet, to prevent juice burning on crust if it does escape. Serve with sugar and cream.

Apple Strudel

2 cans (5 cups) pie sliced apples
1/2 cup seedless raisins
1/2 cup chopped nuts
2-1/2 cups flour
1 cup brown sugar
2 eggs, slightly beaten
1 teaspoon salt
1/2 teaspoon cinnamon
Grated rind of 1 lemon
2 tablespoons shortening
3 tablespoons melted butter
1/2 cup warm water

Sift flour and salt together. Cut in the 2-tablespoons of shortening and add the eggs and water. Knead well, then beat dough against board until it blisters. Stand in a warm place under a cloth for 20 minutes. Cover table with white cloth and flour cloth. Put the dough on it, pull out with hands carefully until the thickness of paper. Spread with mixture made of sliced apples drained, melted butter, raisins, nuts, brown sugar, cinnamon and grated lemon rind. Fold in outer edges and roll about 4-inches wide. Bake in a hot oven (450 degrees) for 10 minutes. Reduce heat to 400-degrees and continue baking for 20 minutes. Cool. Slice, serve with coffee.

Apple Crisp

1 can pie sliced apples
1-1/4 cup brown sugar
1/2 cup all purpose flour
1/2 cup butter
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Juice from 1/2 lemon
1/4 cup water

Drain apple slices and place in greased 1-quart baking dish. Sprinkle apples with cinnamon, nutmeg and lemon juice, then pour in 1/4-cup water. Cream together flour, sugar and butter until mixture is crumbly. Spread over apples and bake 30 minutes at 350- degrees. Serve hot, topped with heavy cream, whipped cream or ice cream.

Homemade Applesauce

Old fashioned, homemade applesauce with all the wonderful flavor and character is quick and easy with pie sliced apples. Just empty 1 or 2 cans of cooking apples into a saucepan, cover and simmer until soft. Add sugar, cinnamon, nutmeg and lemon juice to taste. Mash with fork to desired consistency. Serve hot or chilled.

 

Following are several recipes using your favorite apple pie filling – they’re all quick and delicious!

Did you know?

One piece of apple pie (average size) supplies almost 5 percent more food energy and 54 percent less fat than a large hamburger?

Apple Date Crumble Pie

1 can apple pie filling
1 unbaked 9-inch pastry shell
1/2 package date-bar mix

Make unbaked 9-inch pastry shell with packaged pie crust mix or your own favorite recipe. Empty crumb mixture and date filling from date-bar mix package into separate medium-size bowls; add measured water to each, following label directions. Stir apple filling into date mixture, spoon into pastry shell. Top with crumb mixture in petal design or cover top completely. Bake in hot oven at 400 degrees for 30 minutes or until top is golden brown.

Golden Apple Pudding

1 can apple pie filling
1 package vanilla flavor tapioca pudding mix
1 cup apricot nectar
1 tablespoon lemon juice

Blend tapioca-pudding mix with apricot nectar, lemon juice and apple filling. Cook over medium heat, stirring gently until mixture boils. Cover and simmer over low heat, stirring often for 10 minutes. Serve warm or cold with nutmeg, if desired. Serves 4 to 6.

Apple Date Pie with Cheese Crust

1 can apple pie filling
6 dates, pitted and sliced
Juice and grated rind of 1/2 lemon
Cheese pastry

Cheese Pastry: Substitute 2 tablespoons snappy cheese, softened at room temperature for 2 tablespoons of shortening in your favorite pastry recipe. Mix apple filling, dates, lemon juice and rind. Fill pie shell. Cover with top crust, bake in moderate oven (375 degrees), 45 minutes or until crust is nicely brown.

Individual Deep Dish Apple Pie

1 can apple pie filling
1 tablespoon butter
1/3 cup medium cream
Pastry for top crust on 6 individual baking dishes

Divide apple pie filling into six individual baking dishes. Dot with butter and cover with pastry dough cut into rounds to fit dishes. Press edges firmly to seal pies. Cut decorative openings. Bake 30 minutes at 425-degrees. About 5 minutes before removing from oven, put a tablespoon of cream into pies through decorative openings.

Apple Duff

1 can apple pie filling
2 egg whites
Dash of salt
1/4 teaspoon cream of tartar
2 egg yolks
6 tablespoons sugar
6 tablespoons sifted flour
1/4 teaspoon vanilla
1/4 teaspoon almond extract

Pour apple filling into a 9 x 9 x 2-inch baking pan. Beat egg whites, salt and cream of tartar together until stiff. Beat egg yolks until thick and light colored. Beat in sugar. Fold into egg white mixture. Fold in flour and flavoring. Carefully pour over apple mix. Bake in moderate oven (350 degrees), 40 to 45 minutes or until cake topping is done. Serve warm or cold with cream, if desired. Makes 6 to 8 servings.

See also: Nine Quick Pie Filling Treats and/or a great collection of apple recipes over at Belly Bytes. Visit their Apple Recipe Collection!

Posted on

Strawberry Filling Sweets

Strawberry Filling Sweets Thumbnail

Strawberry Filling Sweets

Strawberry season is in full swing but time is short! Try out these strawberry filling sweets from Comstock in the 1950s. Each recipe uses strawberry pie filling for a quick strawberry treat.

Strawberry Filling Sweets

 

Strawberry Turnovers

1 can strawberry pie filling
Pastry for one crust pie

Heat oven to 450 degrees. Mix pastry and roll 1/8-inch thick. Cut into 4-inch squares. Place 1-tablespoon of strawberry filling in center of each. Dampen edges with water – then fold like a triangle. Press edges together with a fork. Prick top of each turnover with fork to allow steam to escape. Place on ungreased cookie sheet. Bake 20 to 25 minutes.

Strawberry Sundaes

Strawberry Pie Filling
Vanilla Ice Cream

Spoon generous amounts of strawberry filling over individual servings of vanilla ice cream. Top with whipped cream and maraschino cherry. Serve with cookies or cake.

Strawberry Parfait

Alternate spoonfuls of instant vanilla pudding with strawberry filling in tall glasses. Serve chilled.

Strawberry Quickie

1 can strawberry pie filling
1 cup sugar
1 stick butter or margarine
1 cup milk
1 cup sifted flour
1 teaspoon baking powder
1/4 teaspoon salt

Melt margarine in 9-inch baking dish. Pour in strawberry filling. In separate bowl, combine all dry ingredients. Stir in milk, beat until it forms a smooth creamy mixture. Pour over filling. Bake 30 minutes in preheated oven at 350 degrees, or until crust is a rich, golden brown.

Quick Strawberry Shortcake

Spoon generous amounts strawberry pie filling over big biscuits or slices of sponge cake. Top with whipped cream.

Strawberry Angel Torte

1 can strawberry pie filling
1 plain angel food cake

Cut the angel food cake horizontally into four slices. Spread a slice with strawberry filling, top with a slice of cake. Cover that slice with filling. Keep going until you have a 4-layer strawberry-filled cake. Spread remaining filling on top of cake and decorate with whipped cream.

Posted on

Farm Made Cocoa Recipes from Hershey’s

Cocoa Avatar

Farm Made Cocoa Recipes from Hershey’s

From Hershey’s “Made On The Farm“, a recipe booklet published in 1915, a host of delicious farm made cocoa recipes published for the public.

Farm Made Cocoa Recipes

Farm Made Cocoa Recipes in Text Form

Typed up and tidied-up by yours truly for easier reading, copying and pasting!ย  These are all in the public domain, so you are free to share as you please. There are nine Farm Made Cocoa Recipes in total and an optional bonus for you at the end. ๐Ÿ™‚

If you do use some – or all – of the recipes and/or images, please save the image(s) to your own computer if you are posting them elsewhere. Also, a source referral is always much appreciated, although have no requirements for you to do so.

Cocoa SauceCocoa Sauce Farm Made Cocoa Recipes

Ingredients
2 ounces Hershey’s Cocoa
1 pint water
1 pound sugar
2 teaspoons vanilla

Directions
Make paste of cocoa with part of water. Add entire quantity of water and boil 3 to 5 minutes. Add entire quantity of sugar, dissolve thoroughly and remove from fire. When cold, add 2 teaspoonfuls of vanilla. Serve on puddings or ice cream.

Cocoa Cake

IngredientsCocoa Cake
1/4 cup butter
1 cup sugar
2 eggs
2-1/2 tablespoons Hershey’s Cocoa
1-1/2 cup flour
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1/2 cup sweet milk

Directions
Cream the butter and sugar gradually, then add eggs well beaten. Make past of cocoa by adding milk. Mix baking powder with flour and sift. Add salt and vanilla. Turn into a buttered and floured cake pan and bake in moderate oven for 45 minutes. Cover with ice cream frosting.

Cocoa Cream Pie

Ingredients:Cocoa Cream Pie
1/2 cup Hershey’s Cocoa
1-1/2 cup sugar
1/4 cup cornstarch
2 cups milk
3 eggs
1/4 teaspoon salt
2 teaspoons vanilla

Directions
Mix cocoa, cornstarch, yolks of eggs, salt and milk. Cook until thick. Stir constantly, add flavoring and pour into a baked pie crust. Cover with a meringue made by beating the whites of eggs until stuff and adding two tablespoons of brown sugar. Brown in oven.

Devil’s Food Cake

IngredientsDevils Food Cake
1 cup brown sugar
1/2 cup butter
1/2 cup sweet milk
Yolks of 3 eggs
2 cups flour
1 teaspoon soda
1/2 cup Hershey’s Cocoa
1 cup brown sugar
1/2 cup sweet milk
1 teaspoon vanilla

Directions
Boil the first six ingredients gently; cool. When cool mix the last four ingredients – cocoa, brown sugar, sweet milk and vanilla – into boiled mixture. Bake in slow oven (325 degrees) until toothpick inserted in center comes out clean. Baking time will depend on pan used. Go with 8-inch layers or a 9×13-inch baking pan and adjust accordingly.

Cocoa Fudge

IngredientsCocoa Fudge
4 ounces Hershey’s Cocoa
4 cups sugar
2 cups milk
Butter size of an egg

Directions
Place cocoa into sauce pan and rub into smooth paste by adding part of milk. Add 4 cups of sugar, piece of butter and all of milk except 1/2-cup. Place on fire and boil. Then add 1/2 cup of milk and cook until it forms a soft ball when dropped into cold water.

Take from fire, add vanilla and beat until it is just thick enough to pour into buttered tins. By adding 1/2 cup of milk last you will find fudge to be free from grain and to be nice and smooth. When cool, score into blocks 1-inch square and break.

Iced Cocoa

Ingredients and DirectionsIced Cocoa Beverage
Make a heavy syrup by mixing thoroughly 1-cup Hershey’s Cocoa and 2 cups sugar. Add enough water to make a paste, then stir this into 2-cups of boiling water and let it boil for 6 minutes. Remove from fire and add a pinch of salt. When cool put into glass jar and place in refrigerator. This enables you to serve instantly a cool, refreshing drink by using a tablespoon of syrup in a glass, a small quantity of cracked ice, and fill with milk, or one-half water can be used with good results. This is a very nourishing and healthful drink for children.

Cocoa Syrup for Ice Cream Sundaes

Ingredients and DirectionsCocoa Syrup for Ice Cream Sundaes
For 1 pint of syrup, use three heaping teaspoons of Hershey’s Cocoa and mix thoroughly after adding enough cold water to make a thick paste.

Add this to 1/2 pint of boiling water and boil for about 6 minutes, then stir in one and two-thirds cup of sugar. Remove from fire again boiling one minute. Add a pinch of salt. Keep in a cool place.

Cocoa Icing

IngredientsCocoa Icing
2 ounces Hershey’s Cocoa
Pound of confectioners’ sugar
Piece of butter size of a walnut
1 teaspoon vanilla
Boiling water

Directions
Place cocoa into saucepan. Add enough boiling water to make a paste. Add sugar, butter and vanilla. Rub into smooth paste and ice cake.

Hershey’s Cocoa for Hot Drink

Ingredients and Directions
For each cup use 1-teaspoon of Hershey’s Cocoa, 1 teaspoon of sugar and 1/2 cup of hot water. Mix cocoa and sugar. Add sufficient water to make a paste. Stir this into the water and let it boil for 4 minutes, then add the same quantity of hot milk as water used, and it is ready to serve. A pinch of salt added improves the flavor.

Shh! It’s a secret…BUT, if you click that image below, you can download a cleaned-up PDF file of all the above Farm Made Cocoa Recipes and images. On the house, no strings!

Hersheys Cocoa for Hot Drink

I hope you’ve enjoyed these Farm Made Cocoa Recipes as much as I have!

Posted on 1 Comment

Nine Quick Pie Filling Treats

Nine Quick Pie Filling Treats

Pie Filling Treats
Pie Filling Treats

Nine quick pie filling treats to make year-round, for any occasion, any time. Why you could even serve a pie of apple pie for breakfast!

Apple pie…for breakfast? Sure thing! New England folks have been serving pie for breakfast for years. Try it yourself. Warm your pie (apple or any other kind if preferred) first, then serve it and watch it disappear. It’s a delicious, different way to get important, nourishing breakfast fruit.

Remember… husbands love wives … who serve homemade pies – at breakfast time – any time!” – Comstock Pie Filling Treats, 1950’s

Note: Sugar and salt substitutes may be used in any recipe. The correct amounts will be stated on the package or bottle of the substitute.

Quick Pie Filling Treats

Dutch Apple Pie

  • 1 can apple pie filling
  • Pastry for 1 crust pie
  • 3/4 cup sugar
  • 1/4 cup cream
  • 1/4 teaspoon cinnamon
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • 2 tablespoons flour

Arrange apples in unbaked pastry shell. Melt the butter, add the sugar, salt and cinnamon. Spread over the apples. Add flour mixed with cream. Bake in 425 degree oven for 15 minutes or until crust is brown. Serve with whipped cream.

Apple Casserole

  • 1 can apple pie filling
  • 3/4 cup sugar
  • 1/2 teaspoon cinnamon
  • 3 tablespoons butter
  • 2 tablespoons flour

Place half of the apples in a greased baking dish. Mix half the sugar with the flour and sprinkle evenly over apples. Add remaining apples and top with sugar. Dot with butter. Bake uncovered 30 minutes in a 350 degree oven.

Apple and Cheese Casserole

  • 1 can apple pie filling
  • Butter or margarine
  • Salt
  • 1 cup fine bread crumbs
  • 3/4 cup grated Cheddar cheese
  • 1 cup milk

Line a buttered casserole with bread crumbs. Put in 1/3 of the apples. Cover with 1/3 of the cheese. Sprinkle with salt. Repeat for two layers. Cover with milk. Sprinkle crumbs on top, dot with butter and bake until apples are tender and the top brown. Serve very hot.

Apple Fritters

  • 1 can apple pie filling
  • Batter lightly flavored with rum
  • Sugar and cinnamon
  • Chopped walnuts

Use a pancake mix or your favorite batter, flavor it lightly with rum. Chop apples coarsely and mix into batter. Fry until brown. Sprinkle with sugar, cinnamon and chopped nuts.

Southern Fried Apples

  • 1 can apple pie filling
  • 1/3 cup bacon fat
  • 1/3 cup sugar
  • 1/8 teaspoon salt

Put part of the bacon fat into a frying pan, add apples, and sprinkle with salt and sugar. Cook over low heat, adding fat as necessary, and stirring very carefully to prevent breaking the apples. When ready to serve, the apples will be golden brown in color, with very little juice. Serves 8.

10-Minute Crumble Crust Pie

Spoon any flavor pie filling into a 9-inch pie pan and heat under broiler about 5 minutes until bubbly. Crumble one stick instant pie crust mix with 1/2-cup brown sugar (packed), 1 teaspoon cinnamon, until mixture is crumbly. Sprinkle over filling. Broil until golden brown (2 to 4 minutes).

Blueberry Sauce

Just pour one can blueberry pie filling into a sauce pan, add water for sauce consistency, and heat. Serve warm over pancakes or waffles. Chill for ice cream and other desserts.

Quick Blueberry Betty

Pour blueberry pie filling on top of slices of French toast, sprinkle with confectioners’ sugar and nutmeg and bake at 425 degrees about 20 minutes.

Pineapple Parfait

Alternate spoonfuls of instant vanilla pudding with pineapple pie filling in tall glasses. Serve chilled.

See also: Pie Sliced Apples โ€“ Good Eatinโ€™ Desserts! and/or a great collection of apple recipes over at Belly Bytes. Visit their Apple Recipe Collection!

Posted on

Retro Pumpkin Recipes 1950s

Retro Pumpkin Recipes Avatar

Retro Pumpkin Recipes 1950s

Did you know that pumpkin is not a vegetable but a fruit? It’s a berry. A BIG berry! Enjoy the nutritional bonus you get with pumpkin in these fantastic retro pumpkin recipes from the 1950s.

Pumpkins are a good source of nutrition. They contain Vitamin A and B and potassium. Pumpkins are also a source of protein, dietary fiber and Vitamin E. The bright orange color of pumpkin is tells us that pumpkin is loaded with an antioxidant called beta-carotene. Beta-carotene is one of the plant carotenoids converted to vitamin A in the body. In the conversion to vitamin A, beta carotene performs many important functions in overall health.

So enjoy these retro pumpkin recipes knowing you’re not just getting a treat, but some serious nutritional bonuses, too!

Three Retro Pumpkin Recipes

Creamy Pineapple Pumpkin Chiffon Pie Recipe

A delicious no-bake chiffon pie! Light, airy and most of all, delicious!

Ingredients
1-1/2 cups pumpkin pie filling
1 baked pastry shell
1/2 cup brown sugar
1/2 cup milk
3 egg yolks, beaten
2 tablespoons sugar
1 tablespoon gelatin (or one envelope)
1/4 cup cold water
1 cup drained pineapple tidbits
3 egg whites

Directions
Soften gelatin in cold water. Mix pumpkin filling, sugar, milk and egg in top of a double boiler. Cook until thickened, stirring constantly. Remove from stove.

Stir softened gelatin into hot mixture until gelatin is dissolved. Cool.

When partially set, fold in pineapple tidbits. Beat egg whites until stiff and beat in sugar gradually. Fold in pumpkin mixture and pour into baked pastry shell. Chill until firm.

Pumpkin Mousse RecipeRetro Pumpkin Recipes

If you enjoy mousse treats, this one is sure to please a pumpkin lover!

Ingredients
1-1/2 cups pumpkin pie filling
2 cups milk
3 egg yolks
1-1/2 cup sugar
1/2 cup light cream

Directions
Cook pumpkin filling and milk in top of double boiler over direct heat until hot but not boiling. Stir occasionally. Beat egg yolks in separate bowl until light and thick; add sugar gradually and keep beating until creamy. Add gradually to the pumpkin mixture. Cook over boiling water 7 to 8 minutes until it thickens to custard consistency. Let cool; then stir in cream. Pour into freezing tray, freeze until solid.

Pumpkin Cake Recipe

Tender and tasty with an addition of plump raisins and nut meats, this is one satisfying pumpkin dessert to treat your family and friends.

Ingredients
1 cup pumpkin pie filling
1/2 cup butter or shortening
1 cup sugar
1 egg
2 cups enriched flour
3-1/2 teaspoons baking powder
2/3 cup milk
1/2 cup nut meats
1/2 cup raisins

Directions
Preheat oven to 350 degrees. In electric mixer, mix butter (or shortening) and sugar at low speed until creamy. Add egg and pumpkin filling; mix well at low speed. Sift and measure flour. Add baking powder; sift again. Add flour, milk, nuts and raisins to pumpkin mixture. Mix 1 minute at low speed. Pour into greased pan (don’t grease sides of pan). Bake approximately one hour. Serve warm with whipped cream or cooled and frosted.

The above recipes are from a 1950s Comstock retro pumpkin recipes booklet. Below is a screen shot of the page these recipes came from. For a large view, simply click on the image.

Comstock Retro Pumpkin Recipes 1950s

Nutrition information source: Belly Bytes Fab Foods: Pumpkin

Posted on

Vintage Mincemeat Pudding and Pie Recipe

Comstock cookbook page

Vintage Mincemeat Pudding and Pie Recipes

Did you know that, according to Comstock – one average piece of vintage mincemeat pie has three times as much food energy as an average piece of angel food cake. And more than that, ten times more calcium!

Today I’m posting a vintage mincemeat pudding recipe for those of us who still appreciate the old-fashioned, time-honored traditions of Christmas celebrations.

Also known simply as “Christmas Pudding”, this type of English dessert is rich in its history and worthy of looking up if you are one who is equally as fascinated and interested in these long-standing traditions. You could also check out the “Merry Plum Pudding” recipe over at our good friends at FitnessandFreebies.com.

The following vintage mincemeat pudding recipe is usually made for the Christmas holidays, but why not make it any time for a treat – especially if you’re a mincemeat lover?

Throughout the years, many have “slimmed down” some of these traditions. The vintage mincemeat pudding recipe I’m sharing is one derived from a 1950s Comstock cookbook and leans more toward the traditional than a newer, “slimmed down” option.

The recipes below were written by Comstock so naturally they use Comstock Pie Fillings. If no longer available to you, you are free to use any mincemeat pie filling of choice.

Vintage Mincemeat Pudding Recipe

Vintage Mincemeat Pudding mold
Mincemeat pudding mold

Ingredients
1-1/2 cup mincemeat pie filling
1 envelope unflavored gelatin
1/4 cup cold water
1/8 teaspoon cream of tartar
1/2 cup molasses
1/8 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup water
3 eggs, separated
3 tablespoons sugar

Directions
Soften gelatin in 1/4 cup cold water. Stir cream of tartar into molasses and and add cinnamon, salt and half cup of water.

Beat egg yolks; add molasses mixture. Cook over hot water, stirring until slightly thickened. Add softened gelatin. Stir until dissolved. Chill until syrup forms.

Beat egg whites stiff, beat in sugar and fold into gelatin mixture with mincemeat. Spoon into mold and chill until firm. Serves six.

Hot Mince-Ice Cream Pie

Hot Mince-Ice Cream Pie
Hot Mince-Ice Cream Pie

Here’s a fun twist in mincemeat pie with the all-time favorite, ice cream.

Ingredients
1 can mincemeat pie filling
Pastry for 2-crust pie
1 quart vanilla ice cream

Directions
Make 2-crust pie, using only 1-1/2 cups of mincemeat filling. Bake 30 to 35 minutes at 425 degrees. Just before serving pie, heat rest of mincemeat. Spoon ice cream over top crust of pie. Serve mincemeat over wedges of warm pie.

Screen Shot of Original Comstock Cookbook Page

(Click image for a larger view)

Comstock cookbook page
Comstock Cookbook Page