The Algona Upper Des Moines from Algona, Iowa on November 9, 1965 · Page 21
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The Algona Upper Des Moines from Algona, Iowa · Page 21

Algona, Iowa
Issue Date:
Tuesday, November 9, 1965
Page 21
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lie Holiday Season is the time for spectacular desserts. On this page you will find desserts that we think are very special. There are pies that make fancy holiday eating ... pretty puddings dressed in color . .. and lucions cakes with a frosty touch. If you're looking for a dessert to serve for dinner or for a buffet party — or for something to serve in the afternoon, you will find a taste-tempting recipe here. All are easy to make and all are sure to bring cheers from your family and guests. HOLIDAY PARTY WREATH 3 cups commercially prepared eggnog 1 can (I Ib. 14 ox.) fruit cocktail 2 envelopes plain gelatin V* cup cold water 1 cup whipping cream 2 to 4 tablespoons rum or brandy, (optional) \Y2 teaspoons vanilla Allow eggnog to stand at room temperature. Drain 1 cup fruit cocktail. Arrange fruit in bottom of 9-inch ring mold. Soften ijelatin in cold water; dissolve over ,hot water. Stir gradually into eggnog. Chill until mixture will mound on spoon. Whip cream with 2 tablespoons rum or brandy and vanilla. Fold into eggnog mixture and spoon into mold. Chill until set, about 4 hours or overnight. Chill remaining fruit cocktail, adding 2 tablespoons rum, if desired. Turn mold out onto serving plate and serve with remaining fruit cocktail. Makes 6 to 8 servings. SNOW PEAK FROSTING 2 egg whites te cup light corn syrup 16 cup sugar 46 teaspoon salt 1 teaspoon vanilla 2 cups miniature marshmallows 2 8-inch chocolate cake layers Beat egg whites, corn syrup, sugar and salt in top of double boiler set over rapidly boiling water, with rotary beater or electric mixer until frosting stands in firm peaks. This should take from 3 to 4 minutes.. Remove from heat, beat in vanilla and beat 1 minute longer. Fold in marshmallows. Fill and frost cake layers. HEA 2 cups cold cooked rice ^ 2 cups miniature marshmallows IVi cups (1314-ounce can) drained pineapple tidbits V4 cup California walnuts, halved Combine rice, marshmallows, pineapple and walnuts. Whip cream, gradually adding sugar and vanilla. Fold into rice mixture; chill. Garnish with cherries. WALNUT PARTY TORTE SH cup heavy cream cup sugar teaspoon vanilla Maraschino cherries 2 tablespoons flour 2 teaspoons baking powder ¥4 teaspoon salt V% teaspoon vanilla 2 tablespoons granulated sugar Chocolate Filling* 6 eggs, separated 44 cup granulated sugar I tablespoon instant coffee dissolved in 3 tablespoons cold water 1 cup ground California walnuts 2 tablespoons graham cracker crumbs Beat egg yolks until smooth and lemon colored; beat in the J* cup sugar gradually, then beat for 5 minutes. Beat in coffee. Stir in ground walnuts, crumbs, flour, baking powder, salt and vanilla. Beat egg whites until stiff. Beat in the two tablespoons sugar and fold into yolk mixture. Turn into three 9-inch pans, greased and floured. Bake at 300°F. for 30 minutes, or until top springs back. Turn out and cool. •Chocolate Filling: 1 (t-ounce package (I cup) semisweet chocolate morsels 2 cupj rich milk 2 teaspoons instant coffee 2 eggs 2 tablespoons cornstarch 2 tablespoons cold water 44 teaspoon vanilla to cup whipping cream, whipped Melt chocolate morsels in milk, along with instant coffee, in top of double boiler. Beat eggs and mix in cornstarch dissolved in cold water; stir in part of the chocolate milk. Return to double boiler and cook until thickened. Stir in vanilla. Cool. Spread filling between layers and frost top with whipped cream sweetened to taste. Makes 10 to 12 servings. BUTTERSCOTCH SUNDAE SAUCE V4 cup margarine Dash salt I cup sugar 1 cup all purpose corn syrup 1 cup heavy cream Combine all ingredients in saucepan. Bring to boil over medium heat, stirring constantly. Simmer 20 minutes, stirring frequently. Serve warm over ice cream. Makes about 2 cups. CHRISTMAS PUDDING 44 cup margarine V* cup sugar I egg l /2 cup milk 1 teaspoon allspice I teaspoon cinnamon Yi teaspoon salt 2Vi cups zwieback crumbs, finely rolled (about 22 slices) IVs cups chopped apple I cup chopped dates I 8-ounce jar fruits and peels Vt cup chopped California walnuts Hard Sauce* Cream together margarine and sugar. Add egg and beat. Stir in remaining ingredients. Turn into greased IK-quart mold. Cover with waxed paper; then cover tightly with aluminum foil. Steam 4 hours. Serve hot with Hard Sauce*. "Hard Sauce: (Can t>e made ahead and stored in refrigerator.) cup margarine cups confectioners' sugar, gifted teaspoon rum flavoring Cream margarine until soft. Blend in sugar and rum flavoring. Cut a paper pattern in the shape of a holly leaf. Pat or roll hard sauce Jz inch thick. Cut out holly leaves. Use toothpick dipped in green food coloring to make veins in leaves. Press red cinnamon candies into ends for holly berries. Arrange around pudding just before serving. FUDGE SUNDAE PIE I cup evaporated milk Vt teaspoon salt 1 6-ounce package (1 cup) semi- Vanilla wafers sweet chocolate morsels I quart vanilla ice cream I cup miniature marshmallows California walnut halves Combine milk, chocolate, marshmallows, and salt. Stir over medium heat until marshmallows and chocolate melt and mixture thickens; cool. Line bottom and sides of a 9-inch pie tin (or two 1-quart refrigerator trays) with vanilla wafers. Fill with half of ice cream; cover with half the chocolate sauce. Repeat layers; garnish with walnuts. Freeze, EGGNOG CHIFFON PIE 2 envelopes unflavored gelatin 4 cups bottled eggnog 44 cup sugar I cup heavy cream, whipped Vt teaspoon nutmeg, optional 4 teaspoons rum flavoring, optional I 10-inch baked pie shell Soften gelatin in 1 cup of the cold eggnogg in top of double boiler. Place over boiling water. Add sugar and stir until gelatin and sugar are dissolved. Add remaining eggnogg. If additional flavoring is desired, add nutmeg and flavoring. Chill until the consistency of unbeaten egg white. Whip gelatin mixture until light and fluffy; fold into whipped cream. Turn into pie shell; chill until firm. Garnish with additional whipped cream, shaved chocolate, chopped maraschino cherries, orange peel and citron. Notes To make Nesselrode Pie, fold in # cup chopped maraschino cherries and X cup chopped California walnuts just before turning into pie shell.

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