Browse Items (54 total)
Sort by:
-
Black-Bottom Cheesecake
BLACK-BOTTOM CHEESECAKE
1½ cups cream-filled chocolate cookie crumbs
3 tablespoons butter, melted
4 packages (8-oz. EACH) cream cheese, softened
½ cup butter, softened
1 cup sugar
4 eggs
3/4 cup dairy sour cream
2 ounces semi-sweet chocolate, melted and cooled
1 tablespoon cornstarch
¼ cup rum
2 teaspoons rum extract
1½ ounces grated chocolate
Rum-Cream Topping
Grease sides only on a 9" springform pan.
Card 1 Back:
Combine cookie crumbs and 3 TB melted butter;
press over bottom and halfway up side of pan.
Bake in preheated 350-degree oven 10 min.; line
outside of pan with foil to prevent butter in
crust from leaking. Cool.
In a large mixer bowl, beat cream cheese, ½
cup butter and sugar until perfectly smooth &
fluffy. Add eggs, one at a time, beating well
after each addition. Beat in sour cream until
blended. Remove 2½ cups cream cheese mixture;
stir in melted chocolate.
Pour into prepared crust; smooth top. Add
Add cornstarch, rum and rum extract to remaining
light creamcheese mixture; beat until blended.
Gently spoon rum-cheese mixture over chocolate
mixture; smooth top.
Card 2 Front:
BLACK-BOTTOM CHEESECAKE, CARD NO. 2
Bake in center of preheated oven 1 hour 15
minutes. Turn off oven. Without opening oven
door, let cheesecake cool in oven 30 minutes.
Leave cheesecake in oven 30 minutes longer with
oven door propped open 1-3 inches. Cool in pan
on a rack to room temperature. Cool and re-
frigerate overnight.
To loosen cheesecake, run a thin knife around
inside edge of pan; remove side of pan. Using
2 large metal spatulas, carefully slide cheese-
cake off pan bottom onto a serving plate. Pre-
pare Rum-Cream Topping, spread over top of
cheesecake. Decorate a 2" band on outer edge
Card 2 Back:
of top with grated chocolate.
Makes 10-12 servings.
RUM-CREAM TOPPING: In a small bowl, beat 1 cup
whipping cream to soft-peak stage. Add 2 TB.
powdered sugar; gradually drizzle in 3 TB. rum
beating until mixture is stiff
---
# Black-Bottom Cheesecake
*Makes 10–12 servings*
## Ingredients
### Crust
- 1 1/2 cups cream-filled chocolate cookie crumbs
- 3 Tbsp butter, melted
### Cheesecake Filling
- 4 packages (8 oz each) cream cheese, softened
- 1/2 cup butter, softened
- 1 cup sugar
- 4 eggs
- 3/4 cup dairy sour cream
- 2 oz semi-sweet chocolate, melted and cooled
- 1 Tbsp cornstarch
- 1/4 cup rum
- 2 tsp rum extract
### Rum-Cream Topping
- 1 cup whipping cream
- 2 Tbsp powdered sugar
- 3 Tbsp rum
### Decoration
- 1 1/2 oz grated chocolate
## Instructions
### Crust
1. Grease sides only of a 9" springform pan.
2. Combine cookie crumbs and 3 Tbsp melted butter; press over bottom and halfway up side of pan.
3. Bake in preheated 350°F oven 10 minutes. Line outside of pan with foil to prevent butter in crust from leaking. Cool.
### Cheesecake Filling
1. In a large mixer bowl, beat cream cheese, 1/2 cup butter, and sugar until perfectly smooth and fluffy.
2. Add eggs, one at a time, beating well after each addition.
3. Beat in sour cream until blended.
4. Remove 2 1/2 cups of the cream cheese mixture; stir in melted chocolate.
5. Pour chocolate mixture into prepared crust; smooth top.
6. Add cornstarch, rum, and rum extract to remaining light cream cheese mixture; beat until blended.
7. Gently spoon rum-cheese mixture over chocolate mixture; smooth top.
### Baking
1. Bake in center of preheated 350°F oven 1 hour 15 minutes.
2. Turn off oven. Without opening oven door, let cheesecake cool in oven 30 minutes.
3. Leave cheesecake in oven 30 minutes longer with oven door propped open 1–3 inches.
4. Cool in pan on a rack to room temperature.
5. Refrigerate overnight.
### Rum-Cream Topping
1. In a small bowl, beat 1 cup whipping cream to soft-peak stage.
2. Add 2 Tbsp powdered sugar; gradually drizzle in 3 Tbsp rum, beating until mixture is stiff.
### Assembly
1. To loosen cheesecake, run a thin knife around inside edge of pan; remove side of pan.
2. Using 2 large metal spatulas, carefully slide cheesecake off pan bottom onto a serving plate.
3. Spread Rum-Cream Topping over top of cheesecake.
4. Decorate a 2" band on outer edge of top with grated chocolate. -
Raspberry White Chocolate Cheesecake
RASPBERRY WHITE CHOCOLATE CHEESECAKE
1 package (8½-oz.) chocolate wafer cookies
3 tablespoons butter, melted
½ pound white chocolate ribbons OR pieces,
broken into 1-inch pieces
3 (8-oz. EACH) cream cheese at room temperature
1 cup sugar
4 eggs
1 tablespoon vanilla
2 cups whipping cold, cold
½-3/4 cup seedless raspberry jam, stirred or
heated slightly and stirred
½ cup finely ground walnuts
In food processor fitted with metal blade,
process cookies until in fine crumbs. Add
Card 1 Back:
melted butter and process until thoroughly mixed.
Press into bottom and part way up sides of 9-9½"
springform pan. Arrange white chocolate pieces
in single layer over bottom of crust and refrig-
erate while preparing filling.
In bowl of electric mixer, beat cream cheese
and sugar until smooth. Add eggs, one at a time,
beating well after each addition. Add vanilla
and 1½ cups whipping cream and beat at medium
speed for 10 minutes, until mixture thickens.
Spoon 2/3 of mixture over crust that has been
layered with white chocolate. Drop teaspoofuls
surface of cheese mixture. Car top with remain-
ing cream cheese mixture. Swirl or run a knife
gently across and through jam and cream cheese
Card 2 Front:
RASPBERRY WHITE CHOCOLATE CHEESECAKE, CARD NO. 2
for a marbling effect.
Bake in a preheated 325-degree oven for 1½
hours or until edges seem set but middle of
cake still jiggles. Cool completely at room
temperature before refrigerating or freezing.
When ready to serve, whip remaining ½ cup
whipping cream and use to pipe border around
edges of cake. Sprinkle center with walnuts.
Makes one cheesecake, 12 or more servings.
Card 2 Back: blank
---
# Raspberry White Chocolate Cheesecake
*Makes one cheesecake, 12 or more servings*
## Ingredients
### Crust
- 1 package (8 1/2 oz.) chocolate wafer cookies
- 3 Tbsp butter, melted
### Filling
- 1/2 lb white chocolate ribbons OR pieces, broken into 1-inch pieces
- 3 packages (8 oz. each) cream cheese, at room temperature
- 1 cup sugar
- 4 eggs
- 1 Tbsp vanilla
- 1 1/2 cups whipping cream (cold)
### Topping / Decoration
- 1/2 to 3/4 cup seedless raspberry jam, stirred or heated slightly and stirred
- 1/2 cup finely ground walnuts
- 1/2 cup whipping cream (cold, reserved for piping border)
## Instructions
### Crust
1. In a food processor fitted with the metal blade, process cookies until they are fine crumbs.
2. Add melted butter and process until thoroughly mixed.
3. Press into the bottom and part way up the sides of a 9–9 1/2" springform pan.
4. Arrange white chocolate pieces in a single layer over the bottom of the crust and refrigerate while preparing the filling.
### Filling
5. In the bowl of an electric mixer, beat cream cheese and sugar until smooth.
6. Add eggs, one at a time, beating well after each addition.
7. Add vanilla and 1 1/2 cups whipping cream and beat at medium speed for 10 minutes, until mixture thickens.
### Assembly
8. Spoon 2/3 of the cream cheese mixture over the crust that has been layered with white chocolate.
9. Drop teaspoonfuls of raspberry jam over the surface of the cheese mixture.
10. Cover top with remaining cream cheese mixture.
11. Swirl or run a knife gently across and through the jam and cream cheese for a marbling effect.
### Baking
12. Bake in a preheated 325°F oven for 1 1/2 hours, or until edges seem set but middle of cake still jiggles.
13. Cool completely at room temperature before refrigerating or freezing.
### Serving
14. When ready to serve, whip remaining 1/2 cup whipping cream and use to pipe a border around the edges of the cake.
15. Sprinkle center with walnuts. -
No-Bake Chocolate Almond Cheesecake
NO-BAKE CHOCOLATE ALMOND CHEESECAKE
2 cups finely crushed vanilla wafer crumbs
1 cup ground toasted almonds
½ cup butter, melted
½ cup sugar
FILLING:
1 package (12-oz.) milk chocolate pieces
½ cup milk
1 envelope unflavored gelatin
2 packages (8-oz. EACH) cream cheese, softened
½ cup dairy sour cream
½ teaspoon almond extract
½ cup whipping cream, whipped
To make crust, in small bowl, combine vanilla
Card 1 Back:
wafer crumbs, almonds, butter and sugar; mix
well. Pat firmly into 9" springform pan, cover-
ing bottom and 2" up sides; set aside.
To make filling, melt over hot (not boiling)
water, milk chocolate morsels; stir until
smooth. Set aside. Pour milk in small sauce-
pan; sprinkle gelatin on top. Set aside for 1
minute. Cook over low heat, stirring constantly
until gelatin dissolves. Set aside.
In large bowl, combine cream cheese, sour
cream and melted morsels; beat until fluffy.
Beat in gelatin mixture and almond extract. Fold
in whipped cream. Turn into prepared pan.
Chill until firm (3 hours). Run knife around
edge of cake to separate from pan; remove rim.
Makes 1 9" cheesecake.
---
# No-Bake Chocolate Almond Cheesecake
*Makes 1 9" cheesecake*
## Ingredients
### Crust
- 2 cups finely crushed vanilla wafer crumbs
- 1 cup ground toasted almonds
- 1/2 cup butter, melted
- 1/2 cup sugar
### Filling
- 1 package (12 oz.) milk chocolate pieces
- 1/2 cup milk
- 1 envelope unflavored gelatin
- 2 packages (8 oz. each) cream cheese, softened
- 1/2 cup dairy sour cream
- 1/2 tsp almond extract
- 1/2 cup whipping cream, whipped
## Instructions
### Crust
1. In a small bowl, combine vanilla wafer crumbs, almonds, butter, and sugar; mix well.
2. Pat firmly into a 9" springform pan, covering bottom and 2" up sides; set aside.
### Filling
1. Melt milk chocolate morsels over hot (not boiling) water, stirring until smooth. Set aside.
2. Pour milk into a small saucepan; sprinkle gelatin on top. Set aside for 1 minute.
3. Cook over low heat, stirring constantly, until gelatin dissolves. Set aside.
4. In a large bowl, combine cream cheese, sour cream, and melted morsels; beat until fluffy.
5. Beat in gelatin mixture and almond extract.
6. Fold in whipped cream.
### Assembly
1. Turn filling into prepared crust in pan.
2. Chill until firm (3 hours).
3. Run a knife around edge of cake to separate from pan; remove rim. -
Carrot Cake
The favorite recipe of Margaret Gossler
Serves____
Carrot Cake
2 C sugar 2½ C flour
1½ C salad oil 3 tsp baking powder
1 tsp soda
3 eggs ½ tsp salt
2 C grated carrots raw 1 tsp cinnamon
1 tsp vanilla
add ½ C nuts
1 8 1/4 oz can crushed pineapple and juice
mix in order. Bake in a 9 x 13 x 2" pan
50 minutes. 350° (over)
Back:
Frosting
¼ C butter or margarine
1 small pkg 3oz philadelphia cream cheese
1½ C powdered sugar
1 tsp vanilla
---
# Carrot Cake
*Recipe from the kitchen of Margaret Gossler*
## Ingredients
### Cake
- 2 cups sugar
- 1 1/2 cups salad oil
- 3 eggs
- 2 cups grated carrots, raw
- 1 tsp vanilla
- 1/2 cup nuts
- 1 (8 3/4 oz) can crushed pineapple with juice
- 2 1/2 cups flour
- 3 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
### Frosting
- 1/4 cup butter or margarine
- 1 small pkg (3 oz) Philadelphia cream cheese
- 1 1/2 cups powdered sugar
- 1 tsp vanilla
## Instructions
### Cake
1. Mix ingredients together in order as listed.
2. Pour batter into a 9 x 13 x 2-inch pan.
3. Bake at 350°F for 50 minutes.
### Frosting
1. Combine butter or margarine, cream cheese, powdered sugar, and vanilla.
2. Beat until smooth and creamy.
### Assembly
1. Allow cake to cool completely before applying frosting.
2. Spread frosting evenly over the top of the cooled cake. -
Vacie's Blueberry Jello
Vacie's Blueberry Jello
1 pkg. frozen blueberries, thawed and drained (save juic
1-15 oz can crushed pineapple drained (save juice)
1 cup pineapple and blueberry juice (add
enough water to make a full cup)
1 6 oz pakage blackberry jello
2 cups boiling water
Dissolve jello in boiling water. Add pineapple and
blueberry juice. Fold in fruit and pour into mold.
Place in refrigerator and let set.
Topping:
1 8 oz pkg cream cheese (room temperature)
1/4 c sugar 1/2 cup chopped pecans
1 tsp vanilla Blend together and spread over jello
1/2 pint sour cream Refrigerate till ready to serve.
Back: blank
---
# Vacie's Blueberry Jello
## Ingredients
### Jello Layer
- 1 pkg frozen blueberries, thawed and drained (save juice)
- 1 can (15 oz) crushed pineapple, drained (save juice)
- 1 cup pineapple and blueberry juice combined (add enough water to make a full cup)
- 1 pkg (6 oz) blackberry Jell-O
- 2 cups boiling water
### Topping
- 1 pkg (8 oz) cream cheese, room temperature
- 1/4 cup sugar
- 1 tsp vanilla
- 1/2 pint sour cream
- 1/2 cup chopped pecans
## Instructions
### Jello Layer
1. Dissolve Jell-O in boiling water.
2. Add pineapple and blueberry juice.
3. Fold in drained fruit and pour into mold.
4. Place in refrigerator and let set.
### Topping
1. Blend together cream cheese, sugar, vanilla, sour cream, and chopped pecans until smooth.
2. Spread over set jello.
3. Refrigerate until ready to serve. -
Pear Cheese Salad
PEAR CHEESE SALAD
2 packages (3-ounces each) or 1 package
(6-ounces) lime flavored gelatin
1/8 teaspoon salt
2 cups boiling water
1 can (1 pound) pear halves
8 drops mfnt extract
2 packages (3 ounces each) cream cheese,
softened
Dissolve gelatin and salt in boiling water. Drain pears,
measuring syrup and adding water to make 1 3/4 cups.
Stir syrup and extract into gelatin. Set aside 1 cup gela-
tin; pour remainder into a 9x5x3-inch loaf pan or a
1 1/2-quart mold. Chill until slightly thickened. Then quar-
ter pear halves and place in gelatin. Chill until set, but
not firm. Gradually blend the 1 cup gelatin into cream
cheese; pour into the pan. Chill until firm. Unmold on
salad greens and serve with sour cream, if desired. Makes
about 5 1/2 cups, or 10 servings.
Back: blank
---
# Pear Cheese Salad
## Ingredients
- 2 packages (3 oz each) or 1 package (6 oz) lime flavored gelatin
- 1/8 tsp salt
- 2 cups boiling water
- 1 can (1 lb) pear halves
- 8 drops mint extract
- 2 packages (3 oz each) cream cheese, softened
## Instructions
1. Dissolve gelatin and salt in boiling water.
2. Drain pears, measuring the syrup and adding water to make 1 3/4 cups total liquid.
3. Stir the syrup mixture and mint extract into the dissolved gelatin.
4. Set aside 1 cup of the gelatin mixture.
5. Pour the remainder into a 9x5x3-inch loaf pan or a 1 1/2-quart mold.
6. Chill until slightly thickened.
7. Quarter the pear halves and place them in the gelatin in the pan.
8. Chill until set but not firm.
9. Gradually blend the reserved 1 cup of gelatin into the softened cream cheese until smooth.
10. Pour the cream cheese mixture into the pan over the pear layer.
11. Chill until firm.
12. Unmold onto salad greens and serve with sour cream, if desired.
Makes about 5 1/2 cups, or 10 servings. -
Salmon Lasagna Salad
SALMON LASAGNA SALAD
9 lasagna noodles
1 15½ ounce can salmon, bones removed and flaked
2 green onions sliced thin
1½ cups alfalfa sprouts
1 cup chopped seeded cucumber
1 medium tomato, seeded and bhopped
1 8 ounce can water chestnuts drained and chopped
1 8 ounce package cream cheese softened
3/4 cup creamy buttermilk salad dressing
1 teaspoon dried dillweed
2 small tomatoes thinly sliced
Cook noodles according to package directions; drain. Rins
with cold water; drain again. Set aside. (Over)
Back:
In a bowl combine salmon and onions. In another
bowl combine sprouts, cucumber, chopped tomato and water
chestnuts. Stir together cream cheese, salad dressing
and dillweed (will make 1½ cups dressing mix). Stir ½ cup
of the dressing mixture into salmon mixture. Stir ½ cup of
the dressing mixture into the sprout mixture.
To assemble, line an 8 or 9 inch springform pan with noodle
extending noodles over sides of the pan. Add half the
salmon mix. Top with all the sprout mixture. Add
remaining salmon mix. Trim noodles to 1½ inches over
sides of the pan. Discard trimmings. Fold ends of needles
over top of salmon mix. Spread remaining dressing mix on to
of noodles to within 1 inch of edge. Cover and chill
2 to 4 hours. To serve: Arrange tomato slices on top. Cu
into wedges. Yields 8 servings. 409 calories per serving.
---
# Salmon Lasagna Salad
## Ingredients
- 9 lasagna noodles
- 1 (15 1/2 oz) can salmon, bones removed and flaked
- 2 green onions, sliced thin
- 1 1/2 cups alfalfa sprouts
- 1 cup chopped seeded cucumber
- 1 medium tomato, seeded and chopped
- 1 (8 oz) can water chestnuts, drained and chopped
- 1 (8 oz) package cream cheese, softened
- 3/4 cup creamy buttermilk salad dressing
- 1 tsp dried dillweed
- 2 small tomatoes, thinly sliced
## Instructions
1. Cook noodles according to package directions; drain. Rinse with cold water; drain again. Set aside.
2. In a bowl combine salmon and onions. In another bowl combine sprouts, cucumber, chopped tomato and water chestnuts.
3. Stir together cream cheese, salad dressing and dillweed (will make 1 1/2 cups dressing mix).
4. Stir 1/2 cup of the dressing mixture into salmon mixture. Stir 1/2 cup of the dressing mixture into the sprout mixture.
5. To assemble, line an 8 or 9 inch springform pan with noodles, extending noodles over sides of the pan.
6. Add half the salmon mix. Top with all the sprout mixture. Add remaining salmon mix.
7. Trim noodles to 1 1/2 inches over sides of the pan. Discard trimmings. Fold ends of noodles over top of salmon mix.
8. Spread remaining dressing mix on top of noodles to within 1 inch of edge.
9. Cover and chill 2 to 4 hours.
10. To serve: Arrange tomato slices on top. Cut into wedges. Yields 8 servings. -
Cherry Pie / Cream Cheese
Cherry Pie / Cr. Cheese
1. Bake pie shell
2) Blend 1 - 3oz pkg. cream cheese
1 envelope Dream Whip (prepared)
1/2 c powdered sugar
3) Put above in shell & top with cherry
pie mix (canned)
4) Chill 3-4 hours.
Back: blank
---
# Cherry Pie / Cream Cheese
## Ingredients
- 1 pie shell, baked
- 1 (3 oz) pkg cream cheese
- 1 envelope Dream Whip, prepared
- 1/2 cup powdered sugar
- 1 can cherry pie mix
## Instructions
1. Bake pie shell.
2. Blend cream cheese, prepared Dream Whip, and powdered sugar.
3. Put filling mixture into shell and top with canned cherry pie mix.
4. Chill 3–4 hours. -
Cheese Spread for Canapés
Cheese spread - for Canapé -
6 - 3oz. pkgs. Creamed cheese -
3 tbsp Bottled mushroom sauce
about 1 tbsp - minced chives -
1 " paprika -
Cream cheese well - add M- sauce enough
chives to suit taste add paprika to give color
this quantity will serve 20 people amply
to serve 6 - make one third this recipe.
Back: blank
---
# Cheese Spread for Canapés
*Yield: Serves 20 as written; make one third of recipe to serve 6*
## Ingredients
- 6 packages (3 oz each) cream cheese (18 oz total)
- 3 Tbsp bottled mushroom sauce (see Editor's Notes)
- 1 Tbsp minced chives, or to taste
- 1 Tbsp paprika (for color)
## Instructions
1. Cream the cream cheese until smooth and soft.
2. Add mushroom sauce and mix well.
3. Add minced chives to taste.
4. Add paprika and mix until evenly colored.
5. Serve as a spread for canapés.
## Editor's Notes
- **Bottled mushroom sauce** was a common mid-century pantry condiment — a thin, dark, savory mushroom extract similar in character to Worcestershire sauce. largely unavailable today. Modern substitutions: Worcestershire sauce (same quantity), mushroom powder dissolved in a small amount of water, or Maggi seasoning sauce. -
Pin Wheel Appetizers
Pin wheel appetizers.
Roll thin slices of meat. or veal loaf.
around whole stuffed olives or whole sweet
pickls. sticks colored wood picks through the roll.
at ½ inch spaces. cut in slices between the pick.
meat rolls.
Spread slices of large bologna with cream
cheese. mixed with prepared horseradish roll up
with pick place parsley in end of each roll.
any other meat, spiced. other spreads cream
cheese. mustard
Back: blank
---
# Pin Wheel Appetizers
## Meat Rolls
1. Roll thin slices of meat or veal loaf around whole stuffed olives or whole sweet pickles.
2. Stick colored toothpicks through the roll at 1/2 inch spaces.
3. Cut in slices between the picks.
## Bologna Rolls
1. Spread slices of large bologna with cream cheese mixed with prepared horseradish.
2. Roll up with a pick.
3. Place parsley in the end of each roll.
## Notes on Variations
- Any other meat, spiced.
- Other spreads: cream cheese, mustard. -
Tea Biscuits
Tea - for any club-
Tea Biscuits Sally Lunn
a molded salad
Brownstone - Front cake
Tea Lemon or Cream
Back:
Tea Biscuits-
mix with fingers - 1 cup flour - 1/2 salt.
1 - 3 oz pck. cream cheese and 1/2 cup btter. shape
and roll out - 1/4 - inch thick. Bake in hot oven. 425°.
15 - 20 minutes.
2 doz. small-
---
# Tea Biscuits
## Ingredients
- 1 cup flour
- 1/2 tsp salt
- 1 (3 oz) package cream cheese
- 1/2 cup butter
## Instructions
1. Mix with fingers: flour, salt, cream cheese, and butter.
2. Shape and roll out to 1/4-inch thick.
3. Bake in hot oven at 425° for 15–20 minutes.
4. Makes 2 dozen small biscuits. -
Cream Cheese Pineapple Spread
1 pkg Cream Cheese
1/4 cup miracle whip
1/2 tablesp. lemon juice
1/4 teasp salt
2/3 cup or small
can drained crushed
pineapple
6 cut up cherries
1/2 cup cream whipped
Put in Ref. + chill
will keep a long
plain crafty time
mixed
Back: blank
---
# Cream Cheese Pineapple Spread
## Ingredients
- 1 pkg cream cheese
- 1/4 cup Miracle Whip
- 1/2 Tbsp lemon juice
- 1/4 tsp salt
- 2/3 cup or 1 small can drained crushed pineapple
- 6 cherries, cut up
- 1/2 cup cream, whipped
## Instructions
1. Mix all ingredients together.
2. Put in refrigerator — will keep a long time.