Applesauce Cake

Easy Coffee Cake

Hannah’s Special Cake

Chocolate Mousse Cake

Sour Cream Coffee Cake

Hungarian Apple Cake

Austrian Coffee Cake

Streusel Cake

Hershey’s Syrup Cake

Carrot Cake

Almond Torte

1-2-3-4 Sheet Cake

Shaum Torte

Miniature Chocolate Cakes

Petit Cup Cakes

Chocolate Dainties

Toffee Squares

Black Bottoms

Graham Cracker Brownies

Chocolate Chewy Brownies

Spritz Cookies

Lemonade Cookies

Speedy Cheesecake Pie

Blender Cheese Cake Pie

Pecan Pie

Strawberry Pie

Easy as Pie-Pineapple 1-2-3

Pumpkin Pie

Peach Crumble Pie

Chocolate Chip Whipped Cream Pie

Meringue Temptation

Chocolate Mousse

Marshmallow Cream Fudge

Candy Chocolate Truffles

Fondue Chocolate

Delmonico Pudding

Persian Apricot Dream Delight

Strawberries Romanoff

Maxim’s Strawberries

Watermelon Granite

Dessert-Stuffed Oranges

Grapefruit Baked Alaska

Fudgy Chocolate Sauce

Chocolate Fudge Sauce

Hot Fudge Sauce

“Old Fashioned Home-Made Desserts From The 60’s”

Copyright@2012 by Elizabeth Austin

All Rights Reserved.
No part of this book may be reproduced or utilized in any form by any means, electronic or mechanical, including photocopying and recording or by any information storage and retrieval system without permission in writing from publisher.

Introduction:

I have included over 25 different dessert recipes to tempt anyone’s taste buds. All the recipes are from the 1960’s, given to me to test and try by Grandmother’s and Mothers from all over the U.S.    These recipes have been handed down over the years, are delicious to eat and fun to make.  There are old fashioned cakes, pies, cookies, fruits, pudding, tortes, and sauces.  The desserts are easy to prepare and all will enjoy the end product.  I know I have loved them all!
Elizabeth Austin

Applesauce Cake

   1 cup butter or margarine

   2 cups sugar

   2 eggs

   2 cans applesauce (16 oz. size)

   4 cups flour

   3 teaspoons baking soda

   2 teaspoons cinnamon

   1 teaspoon ground cloves

   ½ teaspoon salt

   1 cup nuts

   2 cups raisins

Cream butter and sugar together and add eggs and applesauce. Mix well.  Sift flour, soda, cinnamon, cloves and salt.  Add to the first mixture and beat well.  Add the nuts and raisins.  Pour batter into a greased and floured tube pan.  Bake in a 325 degree oven for 1 ¼ hours.

Easy Coffee Cake

   1 can (no. 2) crushed pineapple

   2 cups biscuit mix (Bisquick)

   1 egg

   ¼ cup sugar

   ¾ cup light brown sugar

   1 tablespoon cinnamon

Drain the can of pineapple saving 2/3 cup of the syrup.  Thoroughly mix the syrup with the biscuit mix, sugar, and egg.  Pour into a greased 8 or 9 inch pan and cover the top evenly with the crushed pineapple.  Sprinkle with the brown sugar and a little cinnamon and bake at 400 degrees for 25-30 minutes.  Serve warm.

Hannah’s Special Cake

   1 cup butter

   2 cups sugar

   5 egg yolks

   3 cups flour

   3 teaspoons baking powder

   1 cup milk

   1 teaspoon vanilla

   3 beaten egg whites

Cream the butter and sugar.  Add egg yolks.  Sift the flour together with the baking powder and add this to the sugar mixture.  Add the milk, vanilla, and egg whites.  Bake at 350 degrees for 25 minutes.  This makes 3 layers.

Coconut Icing:

   1 cup sugar

   5 tablespoons water

   3 egg whites

   ½ teaspoon vanilla

   ½ teaspoon almond extract

   2 cans of coconut

Beat the egg whites until stiff.  Boil the sugar and water until it forms a thread.  Fold into egg whites.  Add the vanilla and almond.  Ice the cake with this.  As you ice, sprinkle coconut on each layer and sprinkle the top icing with the rest of the coconut.

Chocolate Mousse Cake

   4 squares unsweetened chocolate

   ¾ cup sugar

   1/3 cup milk

   6 eggs (separated)

   1 ½ cups butter (unsalted)

   1 ½ cups 10x sugar

   ½ teaspoon salt

   1 ½ teaspoons vanilla

   3 boxes lady fingers

   1 pint whipping cream or 1 container of Cool Whip

Over low heat melt the chocolate squares.  Mix the ¾ cup sugar, milk, and egg yolks together and add these to the melted chocolate.  Stir until smooth and thick, then cool.

Cream the butter, add ¾ cup 10x sugar and add this to the chocolate mixture.   Mix well.  Beat the egg whites and salt together until stiff peaks are formed.  Gradually beat in ¾ cup 10x sugar.  Fold in the chocolate mixture and add the vanilla.

In a tube pan put a layer of the lady fingers then a layer of the chocolate mixture and alternate to end with lady fingers and the chocolate mixture.  Freeze.  When ready to use take out of tube pan and cover with whipped cream or Cool Whip and top with chocolate shavings.

Sour Cream Coffee Cake

   ½ cup butter

   1 cup sugar

   2 cups sifted flour

   1 teaspoon baking powder

   1 teaspoon baking soda

   2 eggs

   ½ teaspoon salt

   1 cup sour cream

   1 teaspoon vanilla

Topping Mix:

   ½ cup nuts

   1 teaspoon cinnamon

   ¼ cup sugar

Cream butter and sugar together and sift the dry ingredients.  Add eggs, vanilla, sour cream to the creamed mixture.  Mix in dry ingredients.  Pour half of the batter into a greased 10 inch tube pan.  Sprinkle with the ½ of the topping mix.  Repeat the next layer and bake in a 350 degree oven for 45-50 minutes.  This recipe makes a large coffee cake.

Hungarian Apple Cake

   3 oz. cream cheese

   ¼ lb. butter

   1 egg

   ¼ cup sugar

   1 cup flour

   ¼ teaspoon salt

   1 teaspoon baking powder

   2 firm apples

   ¼ cup cinnamon and sugar

Combine cream cheese and butter until light and creamy.  Add egg and sugar.  Sift, flour, salt, and baking powder together.  Add gradually to cheese and butter mixture.  Butter a round cake pan, fill with thick batter.  Smooth mixture evenly in pan.  Peel, core and thinly slice apples.  Arrange slices vertically in batter, pushing slices of apple down until they touch the bottom of the pan.  Space apple slices approximately 1/8 inch apart.  Sprinkle with the cinnamon and sugar mixture.  Bake in a 350 degree oven for 1 hour.  This recipe makes 8 servings.

Austrian Coffee Cake

   ¾ cup butter

   ¾ cup sugar

   3 eggs

   1 ½ cups self- rising flour

   1 ¼ cups strong black coffee

   2 tablespoons sugar in coffee

   Brandy or rum to taste

   1 ½ cups heavy whipping cream

   Vanilla essence

   Toasted almonds or coffee dragees

Cream the butter and add the sugar.  Cream again until light and fluffy.  Beat in the eggs, a little at a time and lastly fold in the sifted flour.  Turn the mixture into a small bundt pan and bake at 350 degrees for 45 minutes.  Cool and when cold, soak the cake with coffee sweetened and flavored with rum or brandy.  Mask with the cream which has been whipped and flavored with vanilla.  Decorate with almonds.  Center may be filled with fruit, if desired.

Streusel Cake

Batter:

   ¼ cup butter

   ¾ cup sugar

   1 ½ cup flour

   3 teaspoons baking powder

   1 egg

   ½ cup milk

   1 teaspoon vanilla

Filling:

   ½ cup brown sugar

   2 tablespoons flour

   2 teaspoons cinnamon

   2 tablespoons melted butter

   ½ cup nuts

Cream the butter and sugar together and add the egg, milk, vanilla and dry ingredients.  Set aside.  Mix the fill ingredients together in another bowl.  Grease a 9 inch square pan and alternate the layers of batter and filling twice in the pan.  Bake in a 350 degree oven for 35-40 minutes.

Hershey’s Syrup Cake

   3 cups flour

   ½ teaspoon salt

   2 teaspoon baking powder

   1 cup butter

   2 cups sugar

   3 eggs

   1 cup milk

   1 ½ teaspoon vanilla

   ¾ cup chocolate syrup

   ¼ teaspoon baking powder

Sift the flour, salt and baking powder together.  Cream the butter and sugar and blend in the 3 unbeaten eggs one at a time.  Combine the milk and vanilla and set aside.  Alternately add the flour and milk to the butter and sugar mix.  Pour 2/3 of the batter into a 10 inch tube with only the bottom greased.  With the remaining batter add ¾ cup Hershey’s chocolate syrup and ¼ teaspoon baking powder.  Pour this mixture over the white batter making sure you do not cut through.  Bake in a 350 degree oven for 45 minutes then place a sheet of tin foil on the top of the cake and continue to bake for another 20-25 minutes.  Cool upside down on a rack for 1 hour.

Carrot Cake

   1 cup oil

   2 cups sugar

   3 large eggs

   2 cups flour

   2 teaspoons cinnamon

   1 teaspoon baking powder

   2 teaspoons baking soda

   3 cups grated carrots

Icing:

   1 package of cream cheese (8 oz.)

   1 stick butter

   1 box powdered sugar

   1 cup chopped pecans

   1 teaspoon vanilla

   1 or 2 teaspoons warm water

Mix all of the ingredients in the first column together.  Bake in 3 layers at 325 degrees for 35-40 minutes.  Cool before icing.  Blend the icing ingredients together and spread on the carrot cake.

Almond Torte

   9 eggs, separated

   1 cup sugar

   ½ lb. ground almonds

   1 teaspoon vanilla

   ½ pint whipping cream

Combine the 9 egg yolks, sugar, almonds, and vanilla together and mix well.  Beat the egg whites until peaks are formed and fold them into the mixture.  Bake in 2 (9 inch) layer pans for 30 minutes in a 350 degree oven.  When cool fill with the whipped cream and frost with your favorite chocolate icing.

1-2-3-4 Sheet Cake

   1 cup butter

   2 cups sugar

   3 cups flour

   4 eggs

   1 cup milk

   ½ teaspoon vanilla

   3 teaspoons baking powder

Cream the butter and sugar together and add the beaten eggs one at a time.  Alternate flour and milk adding vanilla and baking powder early in the beating.  Bake on a sheet pan (with sides) for 20-25 minutes.  Cool and ice with your favorite icing.

Shaum Torte

   6 egg whites

   1 teaspoon vanilla

   1 teaspoon vinegar

   2 cups sugar

   1 pint fresh strawberries or 1 box of frozen (drained)

   5 pints French Vanilla ice cream

Beat the egg whites to peaks and add 2 tablespoons of sugar 3 times.  Beat well after each sugar addition.  Add the vanilla and vinegar and beat.  Add the rest of the sugar and beat the mixture until stiff.  Bake in a well- greased spring form pan at 250 degrees for 35 minutes or until lightly browned.  Let the torte cool in the closed oven.  When cool fill with the ice cream mixed with the strawberries.  Decorate the top with strawberries and put the torte in the freezer.

Miniature Chocolate Cakes

   4 squares semi-sweet chocolate

   3 squares bitter chocolate

   2 sticks butter or margarine

   2 cups chopped pecans

   1 ¾ cups sugar

   1 cup flour

   4 large eggs

   1 teaspoon vanilla

Melt the chocolate and butter together and stir in the nuts.  In a large bowl mix flour, sugar and eggs.  Do not beat.  Add chocolate nuts and vanilla.  Bake in a 325 degree oven for 35-40 minutes.  This recipe calls for miniature cupcake papers and use a miniature muffin tin.  Fill each paper cup about 2/3 full of the mixture.  Makes about 4 dozen.

Petit Cup Cakes

Vanilla Mixture:

   1 8 oz. package cream cheese

   1 beaten egg

   1/3 cup sugar

   1/8 teaspoon salt

   1 package ( 6 oz.) chocolate chips

Combine above ingredients (except the chocolate chips) beat well.  Stir in package of chocolate chips.  Set this portion of the recipe aside.

Chocolate Mixture:

   1 ½ cups flour

   1 cup sugar

   ¼ cup Hershey Cocoa (regular, not instant)

   ½ teaspoon salt

   1 cup water

   1 teaspoon baking soda

   1/3 cup oil

   1 tablespoon vinegar

   1 teaspoon vanilla

Sift together the flour, sugar, cocoa, salt and baking soda.  Add the water, oil, vinegar and vanilla and beat well. Put miniature paper cups in baking pans and fill half full with the chocolate mixture with 1 teaspoon of the vanilla mixture.  Bake in a 350 degree oven for 20 minutes.

Chocolate Dainties

   1 cup finely packed graham cracker crumbs

   1 6 oz. package chocolate bits

   1 can condensed milk

Mix the ingredients together.  Grease and flour an 8x8 inch pan.  Pour into pan and bake at 375 degrees until golden brown about 30 minutes.  Cut into squares and cool.

Toffee Squares

   1 cup butter

   1 cup brown sugar

   2 cups flour

   1 egg yolk

   1 teaspoon vanilla

   ½ lb. milk chocolate

   1 cup chopped nuts

Cream butter and sugar until light.  Add beaten yolk, vanilla and sifted flour.  Spread thinly on a cookie sheet and bake in 350 degree oven for 15-20 minutes.  Melt chocolate and spread on cookie surface while warm.  Sprinkle with nuts and cut in squares.

Black Bottoms

   ½ lb. cream cheese

   1 beaten egg

   1/8 teaspoon salt

   1 bag chocolate chips (6 oz.)

   1 ½ cups flour

   ¼ cup cocoa

   1 cup sugar

   1 teaspoon baking soda

   ½ teaspoon salt

   ½ cup oil

   1 tablespoon vinegar

   1 teaspoon vanilla

   1 cup water

Combine the cream cheese, beaten egg and 1/8 teaspoon salt and beat well.  Stir in the chocolate chips and set aside.  In another bowl sift the flour, cocoa, sugar, baking soda and salt together.  Add 1 cup of water, oil, vinegar, and vanilla and beat well.  Use miniature muffin tins and paper liners and fill cups ½-3/4 full with the dark cocoa mixture.  Drop 1 teaspoon of the cheese mixture on the top and bake in a 350 degree oven for 20 minutes.

Graham Cracker Brownies

   2 cups crushed graham crackers

   1 box chocolate bits

   1 can sweetened condensed milk

   1 teaspoon vanilla

   Dash of salt

Combine all ingredients in a bowl.  Mix and pour into an 8 inch square pan.  Bake at 350 degrees for 25 minutes.

Chocolate Chewy Brownies

   4 squares unsweetened chocolate

   1 stick butter

   4 eggs

   2 cups sugar

   1 teaspoon vanilla

   1 cup flour

   1 cup walnuts (optional)

Melt the butter and chocolate together.  Beat the eggs and gradually add sugar.  Add this to the chocolate-butter mixture and add the flour, vanilla and nuts.  Bake at 350 degrees for 30 minutes in a 9x12 inch greased pan.

Spritz Cookies

   ¾ cup butter or margarine

   ½ cup sugar

   1 teaspoon vanilla

   2 egg yolks

   2 ¼ cups flour

   ¼ teaspoon salt

Cream together butter and sugar.  Beat in vanilla and egg yolks.  Stir in flour.  Press out small shapes with cookie press onto greased cookie sheets.  Bake at 375 degrees for 8-10 minutes.

Lemonade Cookies

   1 cup butter or margarine

   1 cup sugar

   2 eggs

   3 cups all purpose- flour, sifted

   1 teaspoon baking soda

   1 6 oz. can frozen lemonade, thawed

   Sugar

Cream together butter and 1 cup of sugar.  Add eggs:  beat until light and fluffy.  Sift together flour and soda; add this alternately with ½ cup lemonade concentrate to butter-sugar mixture.  With a teaspoon, drop dough 2 inches apart onto a greased cookie sheet.  Bake in 400 degree oven for 8 minutes or until lightly browned around the edges.  Brush hot cookies with remaining lemonade concentrate and sprinkle with sugar.  Remove cookies to cooling rack.  Makes 4 dozen small cookies.

Speedy Cheesecake Pie

   1 ¼ cups graham cracker crumbs

   ¼ cup melted butter

   1 8 oz. package softened cream cheese

   ½ cup sugar

   1 tablespoon lemon juice

   ½ teaspoon vanilla

   Dash salt

   2 eggs 1 cup sour cream 2 tablespoons sugar

   ½ teaspoon vanilla

Combine crumbs and butter.  Press into a buttered 8 inch pie plate.  Beat the cream cheese until fluffy.  Gradually blend in ½ cup sugar, lemon juice, salt and vanilla.  Add the eggs, one at a time, beating well after adding to the mixture.  Pour filling into crumb crust and bake in a 325 degree oven until set. (25-30 minutes).  Combine the sour cream, 2 tablespoons sugar and the vanilla together.  Spoon over the top of the pie.  Bake 10 minutes longer and then cool for several hours.

Blender Cheese Cake Pie

   ½ lb. cream cheese

   ½ lb. cottage cheese

   ½ pint sour cream

   1 teaspoon lemon juice

   1 uncooked graham cracker crust

   ½ cup sugar

   3 eggs

   1 teaspoon vanilla

   Cherry pie filling

Blend all ingredients in the blender until smooth.  Pour into the graham cracker crust and bake in a 350 degree oven for 25 minutes.  Let the pie cool in the oven then refrigerate.  When ready to use the pie, top with 1 can of cherry pie filling.

Pecan Pie

   3 eggs lightly beaten

   1 cup brown sugar

   1 cup light corn syrup

   1-2 cups pecans, ground or broken into fine pieces

   Dash cinnamon

   Dash salt

   1 unbaked pastry shell

   1 teaspoon vanilla

Mix the above ingredients together and pour into a pie pan lined with the pastry shell.  Bake at 375 degrees for 10 minutes. Then 325 degrees for 50 minutes.

Strawberry Pie

   1 ½ boxes fresh strawberries

   1 cup sugar (more if berries are sour)

   3 eggs

   1 slightly baked pie crust

Separate the eggs and mix the yolks and sugar together.  Fold these into the berries that have been sprinkled with flour.  Fold in the 3 egg whites that have been beaten to stiff peaks.  Bake in a 450 degree oven for 15-20 minutes.

Easy as Pie-Pineapple 1-2-3

   1 lb. 4 ½ oz. can of pineapple chunks

   1 package lemon gelatin

   1 8 oz. package cream cheese

   1 graham cracker crust

Make and chill a graham cracker crust.   Drain the pineapple chunks, saving the syrup, and chill the pineapple chunks.  Add water to the syrup to make 1 cup.  Bring to a boil, then stir in the lemon gelatin until completely dissolved.  Gradually blend ½ of hot gelatin into the cream cheese that has been warmed to room temperature.  Mix until smooth and pour into chilled crust.  Chill until set.  When set, arrange the pineapple chunks on top and spoon the remainder of the gelatin over all.  Return to refrigerator until ready to serve.

Pumpkin Pie

   3 eggs

   ¾ cup sugar

   1 teaspoon ginger

   1 teaspoon nutmeg

   1 teaspoon cinnamon

   ½ teaspoon salt

   1 ¾ cup canned pumpkin

   1 cup evaporated milk or ¾ cup sherry

   1 uncooked pastry shell ( 9 inches)

Combine the beaten eggs, sugar, spices, salt and pumpkin and mix well.  Add the milk or sherry and stir until smooth.  Pour into a 9 inch pastry lined pie pan.  Bake in a 400 degree oven for 35-40 minutes, or until the mixture is firm and the crust is well browned.  Cool and serve plain or with whipped cream.

Peach Crumble Pie

   18 medium sized fresh peaches

   1 cup plus 3 tablespoons sifted flour

   ¼ teaspoon cinnamon

   ½ cup butter

   1 uncooked pastry shell ( 9 inches)

   ¾ cup brown sugar

Roll the pastry to 1/8 inch thick and line a 9 inch pie pan with it and flute the edge.  Peel half and pit the peaches.  Place these in the pie shell cut side up.  Mix ¼ cup brown sugar, 3 tablespoons flour, and cinnamon together and sprinkle on the peaches.  Mix ½ cup brown sugar with 1 cup flour.  Cut in the butter until the consistency is a crumb-like.  Sprinkle this mixture on the peaches.  Bake in a preheated oven at 450 degrees for 15 minutes.  Reduce the heat to 350 degrees and bake until the peaches are tender or about 35 minutes.

Chocolate Chip Whipped Cream Pie

   3 tablespoons sugar

   1 tablespoon flour

   15 graham crackers, finely crushed

   ½ cup butter

   ½ cup milk

   15 marshmallows

   1 pt. heavy cream, whipped

   2 4 oz. bars sweet chocolate, grated

Combine sugar, flour, and graham crackers.  Mix well.  Add butter.  Press into a 9 inch pie plate to make crust.  Place in 350 degree oven for 10 minutes.  Cool before filling.  Pour milk and marshmallows in double boiler and stir until melted.  Cool.  Fold in whipped cream.  Add grated chocolate to cooled mixture.  Put into pie crust and chill for several hours.  Decorate top with chocolate curls.

Meringue Temptation

   4 egg whites

   Pinch of salt

   ¼ teaspoon cream of tartar

   1 cup sugar

   6 oz. semi-sweet chocolate

   3 tablespoons water

   3 cups heavy cream

   1/3 cup sugar

   1 pint of strawberries, sliced

Preheat oven to 250 degrees.  Beat egg whites until stiff with salt and cream of tartar.  Gradually beat in 1 cup of sugar and beat until stiff and glossy.  Line baking sheets with waxed paper and on the paper trace 3 circles, 8 inches in diameter.  Spread the meringue over the circles about ¼ inch thick and bake 20-25 minutes until pale gold and still pliable.  Remove from oven.  Peel off paper and put on cake racks to dry.  Melt chocolate and water in top of a double boiler.  Whip 3 cups of cream until stiff.  Gradually add 1/3 cup sugar and beat until very stiff.  Place one meringue layer on plate.  Spread with a thin coating of melted chocolate.  Next spread with ¾ inch thick layer of whipped cream.  Top with a layer of sliced strawberries.  Put a second layer of meringue on top and repeat process.  Put on third meringue.  Put chocolate and whipped cream on top and decorate with strawberries.  Refrigerate at least 2 hours before serving.  Individual desserts may be made by making smaller, 3 inch meringues.

Chocolate Mousse

   1 lb. sweet chocolate

   ½ cup strong coffee (liquid)

   10 eggs (separated)

   4 tablespoons Brandy or Grand Marnier

   1 pint whipping cream

Melt the chocolate in ½ cup of coffee over low heat.  Beat the egg yolks until light in color.  Add the brandy and mix with the chocolate.  Beat the egg whites until stiff and fold into the chocolate mixture.  Pour into a soufflé dish in which the mousse will be served and refrigerate overnight or at least 4 hours.  Serve topped with whipped cream and shaved chocolate.

Marshmallow Cream Fudge

   1 5 oz. to 10 oz. jar marshmallow cream

   1 ½ cups sugar

   2/3 cup evaporated milk

   ¼ cup butter or margarine

   1 12 oz. package semi-sweet chocolate morsels

   1 teaspoon vanilla

   ½ cup chopped walnuts, optional

Combine cream, sugar, milk, and butter and bring to a full boil, stirring constantly.  Boil for 5 minutes over moderate heat, stirring constantly.  Remove from heat.  Add chocolate morsels and stir until melted.  Add vanilla and nuts.  Pour into greased 8 inch pan.  Chill until firm.  Makes about 2 ¼ lbs. of fudge.

Candy Chocolate Truffles

   2 cups chocolate chips

   ¾ cup sweetened condensed milk

   ¼ teaspoon almond extract

   Chopped nuts or chocolate jimmies

Melt the chocolate chips over hot water and add the condensed milk and almond extract.  Stir until smooth and pour on waxed paper.  Chill for 30 minutes to 1 hour in the refrigerator and then shape into balls.  Roll the balls in chopped nuts or jimmies.

Fondue Chocolate

   3 bars of Swiss chocolate (9 oz.)

   ½ cup cream

   2 tablespoons Kirsh, Cognac, or Cointreau

Combine all ingredients in a saucepan or small chafing dish. Stir over low heat until the chocolate is melted and the mix is smooth.   Serve in a chafing dish over low flame.  Arrange orange slices, strawberries, pineapple chunks, marshmallows, squares of angel food cake, etc. on a plate.  These may be used to dip into the chocolate fondue.

Delmonico Pudding

   1 pint cold milk

   1 envelope gelatin

   4 egg yolks

   1 package macaroons

   1/3 cup sugar

   Pinch of salt

   4 egg whites

   2 tablespoons vanilla

Cream the egg yolk with sugar and salt.  Dissolve the gelatin in the milk and put the entire mixture in the top of a double boiler.  Stir the mixture constantly until slightly thickened then let it cool.  Fold in the beaten egg whites and vanilla.  Break up the macaroons and place them in the bottom of a casserole.  Pour the mixture into the casserole and decorate with cherries.  Chill.

Persian Apricot Dream Delight

   1 can drained apricot halves

   ½ cup chopped almonds

   ½ teaspoon almond extract

   2 cups heavy cream

   Toasted slivered almonds

   1 1lb. can whole drained apricots

Cut apricot halves into small pieces.  Mix with chopped almonds and almond extract.  Chill for 1 hour.  Whip cream and fold into mixture.  Put into large bowl.  Sprinkle top with toasted almonds.  Garnish with whole apricots and green leaves.  Serves 6.

Strawberries Romanoff

   ½ gallon vanilla ice cream

   1 pint whipping cream

   ¾ jar Raspberry Preserves

   3 Macaroons (dry and crushed)

   3 pints strawberries or 3 frozen packages

   2 tablespoons brandy

   2 tablespoons Cointreau

Mix the Preserves, macaroons, strawberries, Brandy and Cointreau together and place in the refrigerator.  When ready to serve mix the ice cream and whipping cream until smooth and serve the fruit mixture over it.

Maxim’s Strawberries

   1 quart ripe strawberries

   1 cup orange juice

   ½ cup sugar

   2/3 cup Grand Marnier

Wash and hull the strawberries.  Add the orange juice, sugar and Grand Marnier.  Chill 1-2 hours before serving.  Serve with plenty of whipped cream or French Vanilla ice cream.

Watermelon Granite

   4 cups watermelon meat (without seeds)

   2 tablespoons lemon juice

   ½ cup sugar

Place the watermelon in the container of an electric blender and blend 5 seconds until the meat is pureed.  Add the lemon juice and sugar and continue blending until the sugar is dissolved.  Pour the mixture into a refrigerator tray and freeze 30 minutes to 1 hour until firm but not frozen solid.  If the dessert becomes too frozen, spoon it into the blender container and blend at a high speed until softened to a sherbet consistency.  Makes 4-6 servings.

*Cantaloupe or Honeydew melon may be substituted for watermelon.

Dessert-Stuffed Oranges

   6 oranges

   1 can pineapple bits

   Grated coconut

   ½ cup sugar

With a sharp knife cut the top of the orange off. Remove the pulp without breaking the shell.  Try to section as best you can and still leave the inside of the orange intact without breaking the shell.  Add to the inside bits of pineapple, grated coconut and sugar.  Fill to the top and put a scoop of orange or strawberry sherbet on top and add a cherry.  Serve.

Grapefruit Baked Alaska

   3 large grapefruit

   Sugar

   ½ teaspoon salt

   3 egg whites

   6 tablespoons sugar

   ½ teaspoon vanilla

   1 pint vanilla ice cream

Cut the grapefruit in half and remove the core.  Loosen the fruit from the membrane and sprinkle lightly with sugar.  Chill.  Add salt to the egg whites and beat until foamy.  Gradually add 6 tablespoons sugar beating until very stiff and glossy.  Add vanilla.  Remove the fruit from the refrigerator and place a heaping spoonful of ice cream in the center of each half grapefruit.  Cover with egg white mixture and place in a preheated 500 degree oven until lightly browned (about 1 minute).  Serve at once.

Fudgy Chocolate Sauce

   1 cup evaporated milk

   1 package (6 oz.) semi-sweet chocolate bits

   1 cup miniature marshmallows

   ¼ teaspoon salt

Combine milk, chocolate bits, marshmallows and salt.  Stir over medium heat until marshmallows and chocolate melt and the mixture thickens.  This sauce may be served hot or cold.

Chocolate Fudge Sauce

   ¾ cup brown sugar

   ¼ cup white sugar

   2 squares baking chocolate

   ½ cup milk

   2 teaspoons vanilla

   ½ stick butter

Combine chocolate, milk, brown sugar, and white sugar and cook until thick over low-medium heat.  This should take about 20 minutes.  Add vanilla and butter to the mixture and serve.

Hot Fudge Sauce

   4 squares dark chocolate

   1 small can Pet milk

   2/3 cup sugar

   2 teaspoons vanilla

Mix the above ingredients together and put in a saucepan.  Heat and stir until thick, and add the vanilla.  This may be stored in the refrigerator when cool for several weeks and reheated.

Hope you enjoyed these recipes dating back to the 1960’s.  Most have few ingredients and take little time to prepare.  If you enjoyed this book, please check out my other books in the Kindle Store on Amazon.com

http://www.amazon.com/Delicious-Home-Made-Southern-Desserts-ebook/dp/B009RUOQ9U/ref=sr_1_7?s=digital-text&ie=UTF8&qid=1350848070&sr=1-7&keywords=elizabeth+austin

http://www.amazon.com/Southwest-Louisiana-Home-Cooking-Vol-ebook/dp/B009JSLDIM/ref=sr_1_4?s=digital-text&ie=UTF8&qid=1350848070&sr=1-4&keywords=elizabeth+austin

http://www.amazon.com/Southwest-Louisiana-Home-Cooking-Seafood-ebook/dp/B009KET3K0/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1350848070&sr=1-1&keywords=elizabeth+austin

http://www.amazon.com/Southwest-Louisiana-Home-Cooking-Appetizers-ebook/dp/B009PFZ1VO/ref=sr_1_3?s=digital-text&ie=UTF8&qid=1350848070&sr=1-3&keywords=elizabeth+austin