Collection Items

• 
  ItemTextcategory:Dessertdecade:1950s...4 more

  Never Fail Chocolate Frosting

  Never Fail Choc. frosting
  
  1/3 cup sugar 1/3 c. coffee cream
  dash of salt
  
  Boil together one good minute
  Pour over 1 pkg. choc. chips
  Beat & Beat until spreadable
  
  Card 1 Back: blank
  
  ---
  
  # Never Fail Chocolate Frosting
  
  ## Ingredients
  
  - 1/3 cup sugar
  - 1/3 cup coffee cream (half and half or table cream)
  - Dash of salt
  - 1 pkg. chocolate chips (6oz)
  
  ## Instructions
  
  1. Combine sugar, coffee cream, and salt in a saucepan.
  2. Boil together for one good minute.
  3. Pour over 1 package of chocolate chips.
  4. Beat and beat until spreadable.
• 
  ItemTextcategory:Dessertdecade:1950s...6 more

  Chocolate Covered Almond Crunch

  CHOCOLATE COVERED ALMOND CRUNCH
  Toast 1 cup ground almonds till light brown in slow oven.
  Melt 1 cup butter in heavy saucepan, over low heat. Add
  1 cup sugar; stir till blended and sugar is melted. Add
  2 T. water and 1 T. light corn syrup; bring slowly to boil.
  Boil to just barely brittle stage. Remove from fire and
  stir briskly into it ½ cup nuts. Pour into shallow pan to
  cool. When cold, spread ½ pkg Chocolate chips, melted
  ansd sprinkle with ¼ cup nuts. Turn to other side add
  repeat frosting, ending with sprinkling with remaining
  ¼ cup nuts. Cut into xxxxxxxxxxxxxxxxx serving pieces.
  
  Card 1 Back: blank
  
  ---
  
  # Chocolate Covered Almond Crunch
  
  ## Ingredients
  
  - 1 cup ground almonds, toasted
  - 1 cup butter
  - 1 cup sugar
  - 2 Tbsp water
  - 1 Tbsp light corn syrup
  - 1/2 cup nuts (stirred in)
  - 1/2 pkg chocolate chips
  - 1/4 cup nuts (for first side topping)
  - 1/4 cup nuts (for second side topping)
  
  ## Instructions
  
  1. Toast 1 cup ground almonds in a slow oven until light brown.
  2. Melt butter in a heavy saucepan over low heat. Add sugar; stir until blended and sugar is melted.
  3. Add 2 Tbsp water and 1 Tbsp light corn syrup; bring slowly to a boil.
  4. Boil to just barely brittle stage (300°F to 305°F).
  5. Remove from heat and stir briskly into it 1/2 cup nuts.
  6. Pour into a shallow pan to cool.
  7. When cold, spread melted chocolate chips (1/2 pkg) over the top and sprinkle with 1/4 cup nuts.
  8. Turn to the other side and repeat frosting, ending with sprinkling with the remaining 1/4 cup nuts.
  9. Cut into serving pieces.
• 
  ItemTextcategory:Dessertdecade:1950s...5 more

  Marshmallow Icing

  Marshmallow Icing
  ¾c gran. sugar white of 1 egg
  ⅓c water vanilla
  6or 8 marshmallows
  Boil sugar & water until spins
  thread, melt marshmallows in syrup
  pour over beaten egg white add flavor
  & spread thickly over cake. Melt
  2 oz. unsweetened chocolate with
  ½ t. butter & spread thin coating
  over icing when cool.
  
  Card 1 Back: blank
  
  ---
  
  # Marshmallow Icing
  
  ## Ingredients
  
  - 3/4 cup granulated sugar
  - 1/3 cup water
  - 6 or 8 marshmallows
  - White of 1 egg
  - Vanilla
  - 2 oz unsweetened chocolate
  - 1/2 tsp butter
  
  ## Instructions
  
  1. Boil sugar and water until it spins a thread (230–235°F).
  2. Melt marshmallows in the syrup.
  3. Pour over beaten egg white; add vanilla flavoring.
  4. Spread thickly over cake.
  5. Melt 2 oz unsweetened chocolate with 1/2 tsp butter and spread a thin coating over the icing when cool.
• 
  ItemTextcategory:Dessertdecade:1950s...4 more

  Orange Boiled Icing

  Orange boiled Icing
  
  1½ c. sugar ½ c orange juice whites of 2 eggs
  
  Heat sugar & orange juice slowly and boil
  without stirring till sirup spins permanent
  thread. Pour over beaten whites and
  beat till stiff enough to spread
  
  Card 1 Back: blank
  
  ---
  
  # Orange Boiled Icing
  
  ## Ingredients
  
  - 1 1/2 c. sugar
  - 1/2 c. orange juice
  - Whites of 2 eggs
  
  ## Instructions
  
  1. Heat sugar and orange juice slowly and boil without stirring until syrup spins a permanent thread (230–235°F).
  2. Pour over beaten egg whites.
  3. Beat until stiff enough to spread.
• 
  ItemTextcategory:Dessertdecade:1950s...6 more

  Powdered Sugar Frostings / Peanut Butter Powdered Sugar Frosting / Chocolate Coffee Powdered Sugar Frosting / Chocolate DeLuxe Frosting

  Powdered Sugar Frostings
  (1) ~~mix~~ Work into the desired am't of Pd. sugar
  as much Peanut butter as you want
  smoothing it out with milk. Spread on cake
  (2) Combine chocolate, Pd. sugar, & coffee to smooth
  paste & spread between layers & on top.
  (3.) Chocolate DeLuxe
  Combine: 1 large egg, 2 cups sifted
  pd sugar, ¼ t. salt, ⅓ C. soft shortening
  2 sq. (2 oz.) unsweetened chocolate (melted)
  Beat with rotary beater till fluffy
  
  Card 1 Back: blank
  
  ---
  
  # Powdered Sugar Frostings — Three Variations
  
  ---
  
  # Peanut Butter Powdered Sugar Frosting
  
  ## Ingredients
  
  - Powdered sugar, desired amount
  - Peanut butter, to taste
  - Milk, to smooth
  
  ## Instructions
  
  1. Work peanut butter into the desired amount of powdered sugar.
  2. Smooth out with milk to spreading consistency.
  3. Spread on cake.
  
  ---
  
  # Chocolate Coffee Powdered Sugar Frosting
  
  ## Ingredients
  
  - Chocolate
  - Powdered sugar
  - Coffee
  
  ## Instructions
  
  1. Combine chocolate, powdered sugar, and coffee to a smooth paste.
  2. Spread between layers and on top of cake.
  
  ---
  
  # Chocolate DeLuxe Frosting
  
  ## Ingredients
  
  - 1 large egg
  - 2 cups sifted powdered sugar
  - 1/4 tsp salt
  - 1/3 cup soft shortening
  - 2 squares (2 oz.) unsweetened chocolate, melted
  
  ## Instructions
  
  1. Combine egg, sifted powdered sugar, salt, soft shortening, and melted chocolate.
  2. Beat with rotary beater until fluffy.
• 
  ItemTextcategory:Dessertdecade:1950s...3 more

  Soft Chocolate Frosting

  Soft Chocolate Frosting
  
  4 sq. chocolate Add choc. to milk in double
  1¼ c. cold milk boiler & heat. When chocolate
  4 T flour is melted beat with rotary
  1 c sugar egg beater till smooth & blended
  2 T butter Sift flour with sugar, add
  1 t vanilla. a small amt. of choc. mixture
  - - - - - - stirring until smooth. Return to
  d.b., cook till thickened, & add butter & vanilla. Cool
  & spread on cake.
  
  Card 1 Back: blank
  
  ---
  
  # Soft Chocolate Frosting
  
  ## Ingredients
  
  - 4 squares chocolate
  - 1 1/4 cups cold milk
  - 4 Tbsp flour
  - 1 cup sugar
  - 2 Tbsp butter
  - 1 tsp vanilla
  
  ## Instructions
  
  1. Add chocolate to milk in double boiler and heat.
  2. When chocolate is melted, beat with a rotary egg beater until smooth and blended.
  3. Sift flour with sugar, then add a small amount of the chocolate mixture, stirring until smooth.
  4. Return to double boiler and cook until thickened.
  5. Add butter and vanilla.
  6. Cool and spread on cake.
• 
  ItemTextcategory:Dessertdecade:1950s...3 more

  Burnt Butter Icing

  BURNT BUTTER ICING
  
  Melt 6 T. butter till golden brown. Blend in pd. s
  2½ C. pd. sugar. Add 1 t. vanilla. Stir in about 4T.
  hot water. beat to requred.stiffness.
  
  Card 1 Back: blank
  
  ---
  
  # Burnt Butter Icing
  
  ## Ingredients
  
  - 6 Tbsp butter
  - 2 1/2 cups powdered sugar
  - 1 tsp vanilla
  - About 4 Tbsp hot water
  
  ## Instructions
  
  1. Melt butter in a pan until golden brown.
  2. Blend in powdered sugar.
  3. Add vanilla.
  4. Stir in about 4 Tbsp hot water.
  5. Beat to required stiffness.
• 
  ItemTextcategory:Dessertdecade:1950s...6 more

  Orange Cake Filling

  Card 1 Front:
  
  Orange Cake Filling
  
  ½ c. sugar 1 T. lard
  3 T. cornstarch ¾ c. water
  ¼ t. salt 1 egg
  ¼ T. flour 1 t. lemon juice
  juice & rind of 1 orange
  
  Mix dry ings. Add water & lard &
  cook 15 mi. in d. b. Beat egg slightly
  add to cooked mixture, add orange
  
  Card 1 Back:
  
  and lemon juice. Use when cold
  between layers with plain white
  frosting for top.
  
  ---
  
  # Orange Cake Filling
  
  ## Ingredients
  
  - 1/2 cup sugar
  - 3 Tbsp cornstarch
  - 1/4 tsp salt
  - 1/4 Tbsp flour
  - 1 Tbsp lard
  - 3/4 cup water
  - 1 egg
  - 1 tsp lemon juice
  - Juice and rind of 1 orange
  
  ## Instructions
  
  1. Mix dry ingredients together.
  2. Add water and lard and cook 15 minutes in a double boiler.
  3. Beat egg slightly and add to the cooked mixture.
  4. Add orange juice, rind, and lemon juice.
  5. Use when cold between cake layers, with plain white frosting for the top.
• 
  ItemTextcategory:Dessertdecade:1950s...6 more

  Chocolate Covered Almond Crunch

  CHOCOLATE COVERED ALMOND CRUNCH
  
  TOAST 2 cups ground almonds till light brown. (slow oven
  Melt 2 cups butter in a heavy saucepan, over low heat.
  add sugar (2cups) and stir in till blended and sugar is
  melted. Add ¼ cup water, 2 tbls light corn syrup and
  slowly bring to boil. Boil to just barely the brittle
  stage. XXXX Remove from fire and stir in briskly 1 1/3
  cups of the toasted almonds. Pour into a shallow pan
  to cool. When cold, spread with 1 package Chocolate
  chips and sprinkle with half the remaining nuts. Turn
  to other side and repeat with 1 pkg melted chips. Cut
  
  Card 1 Back:
  into serivng pieces.
  
  ---
  
  # Chocolate Covered Almond Crunch
  
  ## Ingredients
  
  - 2 cups ground almonds, toasted
  - 2 cups butter
  - 2 cups sugar
  - 1/4 cup water
  - 2 Tbsp light corn syrup
  - 2 packages chocolate chips
  
  ## Instructions
  
  1. Toast 2 cups ground almonds in a slow oven until light brown.
  2. Melt butter in a heavy saucepan over low heat.
  3. Add sugar and stir until blended and sugar is melted.
  4. Add water and corn syrup and slowly bring to a boil.
  5. Boil to just barely the brittle stage.
  6. Remove from heat and stir in briskly 1 1/3 cups of the toasted almonds.
  7. Pour into a shallow pan to cool.
  8. When cold, spread with 1 package of chocolate chips and sprinkle with half the remaining toasted almonds.
  9. Turn to the other side and repeat with 1 package of melted chocolate chips.
  10. Cut into serving pieces.
• 
  ItemTextcategory:Dessertdecade:1950s...5 more

  Fudge Frosting

  FUDGE FROSTING (LELA)
  
  Mix together thoroly: 2 c. sugar, ¼ c. white corn
  syrup, ½ c. milk, ½ c. shortining, 2 sq. unsweetened
  chocolate, ¼ t. salt.
  
  Stir over low heat till short. and chocolate are melted;
  then, stirring constantly, bring to full boil. Boil for
  exactly one minute
  
  Remove from heat and beat until lukewarm; add 1 t.
  vanilla and continue beating till icing loses gloss.
  Considerable beating is required for creamy consistency
  
  Card 1 Back: blank
  
  ---
  
  # Fudge Frosting
  
  *Recipe from the kitchen of Lela*
  
  ## Ingredients
  
  - 2 cups sugar
  - 1/4 cup white corn syrup
  - 1/2 cup milk
  - 1/2 cup shortening
  - 2 squares unsweetened chocolate (2 oz)
  - 1/4 tsp salt
  - 1 tsp vanilla
  
  ## Instructions
  
  1. Mix together thoroughly: sugar, white corn syrup, milk, shortening, unsweetened chocolate, and salt.
  2. Stir over low heat until shortening and chocolate are melted.
  3. Then, stirring constantly, bring to a full boil. Boil for exactly one minute.
  4. Remove from heat and beat until lukewarm.
  5. Add vanilla and continue beating until icing loses its gloss.
  6. Considerable beating is required for a creamy consistency.
• 
  ItemTextcategory:Dessertdecade:1950s...10 more

  Orange Fluff Topping / Spice Cake & Icing

  Card 1 Front:
  over and hit edge sharply on table to loosen.
  
  ORANGE FLUFF TOPPING— Mix together thoroughly
  in top of double boiler 3 egg yolks, ½ cup sugar. Stir into
  mixture ⅓ to ½ cup orange juice. Cook over hot water,
  stirring constantly, until mixture thickens . . . about
  15 minutes. Remove from heat. Stir in 1 tbsp. grated
  orange rind. Cool. Fold in 1 cup heavy cream, whipped, ½
  cup chopped, toasted, blanched almonds or ½ cup fresh
  grated or packaged coconut. Serve on wedges of cake.
  Makes about 3 cups topping.
  
  If you live at an altitude over 2,500 feet, write Betty
  Crocker, General Mills, Minneapolis 1, Minne-
  sota, for recipe adjustments. Specify recipe wanted.
  
  Card 1 Back:
  Spice Cake & Icing
  ½ c. shor t. 1 c. sugar
  1 c. br. sugar ¼ t. salt
  1 egg & the yolk ½ c. sour milk
  1½ c. flour spices to suit
  1 t. b. powder vanilla
  
  Mix ingredients and pour in loaf pan
  cover batter with 1 stiffly beaten egg
  white which is added ½ c. Br. sugar
  sprinkle meringue with nut meats
  
  ---
  
  # Orange Fluff Topping
  
  *Recipe by Betty Crocker / General Mills — circa 1950s*
  
  ## Ingredients
  
  - 3 egg yolks
  - 1/2 cup sugar
  - 1/3 to 1/2 cup orange juice
  - 1 Tbsp grated orange rind
  - 1 cup heavy cream, whipped
  - 1/2 cup almonds, blanched, toasted, and chopped
  *(or 1/2 cup fresh grated or packaged coconut)*
  
  ## Instructions
  
  1. Combine egg yolks and sugar in the top of a double boiler; mix together thoroughly.
  2. Stir in orange juice.
  3. Cook over hot water, stirring constantly, until mixture thickens — approximately 15 minutes.
  4. Remove from heat and stir in grated orange rind.
  5. Cool completely.
  6. Whip heavy cream to stiff peaks.
  7. Fold whipped cream into the cooled orange mixture until evenly combined.
  8. Fold in chopped toasted almonds or coconut.
  9. Serve over wedges of cake.
• 
  ItemTextcategory:Dessertdecade:1950s...4 more

  Chocolate Gloss

  Card 1 Front of recipe RCA0010-20260706-0016:
  
  Chocolate Gloss
  
  ¾ cup sugar
  ½ cup coffee cream
  1 package (6 oz.) semi-sweet
  chocolate pieces
  
  Combine cream and sugar and cook over low
  heat until mixture comes to boiling point. Re-
  move from heat. Place chocolate pieces in
  mixing bowl. Pour hot cream mixture over
  chocolate. Beat at low speed until chocolate
  is melted. Then beat at high speed until frost-
  ing is of spreading consistency. Use as di-
  rected above. [Continued on page 68]
  
  Card 1 Back: blank
  
  ---
  
  # Chocolate Gloss
  
  ## Ingredients
  
  - 3/4 cup sugar
  - 1/2 cup coffee cream (half and half or table cream)
  - 1 package (6 oz.) semi-sweet chocolate pieces
  
  ## Instructions
  
  1. Combine cream and sugar and cook over low heat until mixture comes to boiling point.
  2. Remove from heat.
  3. Place chocolate pieces in a mixing bowl.
  4. Pour hot cream mixture over chocolate.
  5. Beat at low speed until chocolate is melted.
  6. Then beat at high speed until frosting is of spreading consistency.
  7. Use as directed above.