Browse Items (12 total)
Sort by:
-
Summer Mint Pie
SUMMER MINT PIE BADCOCK CALENDAR 1992
1 chocolate crumb crust
1 quart mint chocolate chip ice cream
1 jar hot fudge sauce, 12 oz., room temperature
1 container whipped cream, 4 oz.
Fill crumb crust with 1½ cups softened ice
cream. Freeze to harden. Spread 3/4 cup fudge
topping on hardened ice cream. Freeze. Repeat
with a second layer using 1½ cups ice cream.
Spread with whipped cream, garnish with choco-
late curls and serve frozen.
Yield: 6 servings.
Card 1 Back: blank
---
# Summer Mint Pie
*Badcock Calendar — 1992*
*Yields 6 servings*
## Ingredients
- 1 chocolate crumb crust
- 1 quart mint chocolate chip ice cream
- 1 jar (12 oz.) hot fudge sauce, room temperature
- 1 container (4 oz.) whipped cream
## Instructions
1. Fill crumb crust with 1 1/2 cups softened ice cream.
2. Freeze until hardened (1-2 hours).
3. Spread 3/4 cup hot fudge topping over hardened ice cream.
4. Freeze again until set (1-2 hours).
5. Repeat with a second layer using 1 1/2 cups ice cream.
6. Spread whipped cream over the top and garnish with chocolate curls.
7. Serve frozen. -
Heavenly Dessert
HEAVENLY DESSERT
30 Ritz Crackers ½ cup margarine
Mix above together and put on the bottom of a
9x13" pan.
4 egg whites 1 cup sugar
Beat egg whites and sugar together to make a
meringue. Spread over the crust and bake for
20 minutes at 350 degrees.
Spread a can of fruit pie filling over the
meringue. Cover it with whipped cream topping.
Enjoy!
Card 1 Back: blank
---
# Heavenly Dessert
## Ingredients
### Crust
- 30 Ritz Crackers
- 1/2 cup margarine
### Meringue Layer
- 4 egg whites
- 1 cup sugar
### Topping
- 1 can fruit pie filling
- Whipped cream topping
## Instructions
### Crust
1. Mix crackers and margarine together.
2. Press mixture into the bottom of a 9x13" pan.
### Meringue Layer
1. Beat egg whites and sugar together to make a meringue.
2. Spread meringue over the crust.
3. Bake for 20 minutes at 350°F.
### Assembly
1. Spread a can of fruit pie filling over the baked meringue.
2. Cover with whipped cream topping.
3. Enjoy! -
Viennese Spiced Coffee
VIENNESE SPICED COFFEE
⅓ cup instant coffee
3 tablespoons sugar
8 whole cloves
3 inches stick cinnamon
3 cups watar
Whipped cream
Ground cinnamon
Combine coffee, sugar, spices and water in a saucepan.
Cover, bring just to boiling point. Remove from heat and
let stand, covered, about 5 minutes to steep. Strain. Pour
into cups and top each with a spoonful of whipped
cream. Dash lightly with ground cinnamon. Serve with
cinnamon sticks as muddlers, if desired. Makes 4 to 6
servings.
Back: blank
---
# Viennese Spiced Coffee
*Makes 4 to 6 servings*
## Ingredients
- 1/3 cup instant coffee
- 3 Tbsp sugar
- 8 whole cloves
- 3 inches stick cinnamon
- 3 cups water
- Whipped cream
- Ground cinnamon
## Instructions
1. Combine coffee, sugar, spices, and water in a saucepan.
2. Cover and bring just to boiling point.
3. Remove from heat and let stand, covered, about 5 minutes to steep.
4. Strain.
5. Pour into cups and top each with a spoonful of whipped cream.
6. Dash lightly with ground cinnamon.
7. Serve with cinnamon sticks as muddlers, if desired. -
Creme de Menthe Pie
Creme de Menthe Pie
25 large marshmallows } Put in double
2/3 c milk } boiler and blend
Cool under low heat.
Add 2T white creme de cocoa &
1/4c creme de menthe.
Cool thoroughly, mix with ½ pint
whipped cream.
Pour into shell. Sprinkle
with choc. crumbs.
Chill 24 hours.
Back:
Chocolate Crust
1½ finely rolled chocolate wafers
Add ¼c sugar
½ c melted butter.
Mix well. Pat into bottom of
pan. Cool at least 1 hour —
saving a little for top
---
# Creme de Menthe Pie
## Ingredients
### Chocolate Crust
- 1 1/2 cups finely rolled chocolate wafers
- 1/4 cup sugar
- 1/2 cup melted butter
### Filling
- 25 large marshmallows
- 2/3 cup milk
- 2 Tbsp white crème de cacao
- 1/4 cup crème de menthe
- 1/2 pint whipping cream, whipped
## Instructions
### Chocolate Crust
1. Combine finely rolled chocolate wafers, sugar, and melted butter. Mix well.
2. Pat into the bottom of pan, saving a little for the top.
3. Chill at least 1 hour.
### Filling
1. Put marshmallows and milk in a double boiler. Heat under low heat, blending until smooth.
2. Cool.
3. Add white crème de cacao and crème de menthe.
4. Cool thoroughly, then mix with whipped cream.
### Assembly
1. Pour filling into prepared chocolate crust shell.
2. Sprinkle with reserved chocolate crumb mixture.
3. Chill 24 hours. -
Graham Pecan Pie
Graham Pecan Pie
14 graham crackers (1½ cups) crushed
1 cup sugar
½ cup coarsely broken pecans
1 teasp. baking powder
¼ teasp. salt
1 teasp vanilla
3 eggs - separated.
Roll crackers fine - add sugar nuts, bk. pow. salt
and vanilla. Stir in beaten egg yolks. Mix well. Beat
whites until they hold peaks. Fold into 1st mixture. Pour
into buttered pie pan. Bake 325°. 35 min. garnish whip cream
Back: blank
---
# Graham Pecan Pie
## Ingredients
- 14 graham crackers (1 1/2 cups), crushed
- 1 cup sugar
- 1/2 cup coarsely broken pecans
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla
- 3 eggs, separated
## Instructions
1. Roll crackers fine.
2. Add sugar, nuts, baking powder, salt, and vanilla.
3. Stir in beaten egg yolks. Mix well.
4. Beat egg whites until they hold peaks.
5. Fold egg whites into first mixture.
6. Pour into buttered pie pan.
7. Bake at 325° for 35 minutes.
8. Garnish with whipped cream. -
Chocolate Marshmallow Freezer Pie
Graham Crust
1 c. Choc Milk ) Heat
1/2 c. Choc Chips) till
1/8 tsp. Salt ) chips
melt
add 5 c. Marshmallows
and Stir till smooth.
cool 10 min add 1
carton cream whipped (over)
Back:
pour over crust and
put in freezer
---
# Chocolate Marshmallow Freezer Pie
## Ingredients
- Graham cracker crust
- 1 c. chocolate milk
- 1/2 c. chocolate chips
- 1/8 tsp. salt
- 5 c. marshmallows
- 1 carton whipped cream (Cool Whip)
## Instructions
1. Heat chocolate milk, chocolate chips, and salt until chips melt.
2. Add marshmallows and stir till smooth.
3. Cool 10 minutes.
4. Add 1 carton whipped cream.
5. Pour over crust and put in freezer. -
Peanut Butter Pie from Spouting Horn
Peanut Butter Pie from Spouting Horn 1/1/79
3 c milk
3 egg yolks
Combine milk & egg yolks. Heat in reg. saucepan or use
double boiler
1 c sugar
1/2 c cornstarch
1/4 tsp salt
Mix sugar, cornstarch & salt. Combine the 2 mixtures & cook
until thick. If using saucepan be VERY careful not to
scorch. Pour hot filling into bowl, cover with buttered
wax paper & chill. This must be absolutely cold before
using. When chilled, whip with electric mixer till creamy;
then add 1/3 to 1/2 cup chunky style peanut butter 2 tsp &
vanilla & beat with mixer till smooth. Place filling in
pre-baked pie shell & cover with whipped cream. sprinkle w.
peanuts
Back: blank
---
# Peanut Butter Pie from Spouting Horn
*From Spouting Horn, January 1, 1979*
## Ingredients
- 1 pre-baked pie shell
- 3 cups milk
- 3 egg yolks
- 1 cup sugar
- 1/2 cup cornstarch
- 1/4 tsp salt
- 1/3 to 1/2 cup chunky style peanut butter
- 2 tsp vanilla
- Whipped cream, for topping
- Peanuts, for topping
## Instructions
1. Combine milk and egg yolks. Heat in a regular saucepan or use a double boiler.
2. Mix sugar, cornstarch, and salt together.
3. Combine the 2 mixtures and cook until thick. If using a saucepan, be VERY careful not to scorch.
4. Pour hot filling into a bowl, cover with buttered wax paper, and chill. This must be absolutely cold before using.
5. When chilled, whip with an electric mixer until creamy.
6. Add 1/3 to 1/2 cup chunky style peanut butter and 2 tsp vanilla; beat with mixer until smooth.
7. Place filling in pre-baked pie shell and cover with whipped cream. Sprinkle with peanuts. -
Salad Dressing — Fruit
Salad Dressing Oct.
Fruit 24,'58
G. Smith
Juice 1 lemon
" 1 orange
1 cup sugar
2 eggs well beaten
Cook until thick like custard
When you use this
with whipped cream —
This will keep for
some time —
{add cream as you use}
Back:
Mr. John W. Thornton
205 Webster St.
Lewiston, Maine
---
# Salad Dressing — Fruit
*From G. Smith, October 24, 1958*
## Ingredients
- Juice of 1 lemon
- Juice of 1 orange
- 1 cup sugar
- 2 eggs, well beaten
- Whipped cream (added when serving)
## Instructions
1. Combine lemon juice, orange juice, sugar, and well-beaten eggs.
2. Cook until thick like custard.
3. This will keep for some time.
4. When ready to use, add the dressing to whipped cream.
5. Add cream as you use it. -
Lemon Chiffon Pie
• lemon chiffon pie
Beat egg yolks and put in top
of a double boiler with lemon juice, salt,
and ¼ cup of sugar. Cook over hot water
until of custard consistency. Then add
gelatin which has been soaking in cold
water. When gelatin has dissolved stir in
lemon rind. Cool. When mixture begins
to thicken, fold in egg whites which have
been stiffly beaten with the remaining ½
cup of sugar. Fill a baked 9-inch pie shell
and chill in the refrigerator. Sweetened
whipped cream makes a delicious top-
ping for this pie.
½ cup lemon juice
½ teaspoon salt
¾ cup sugar
4 eggs
1 tablespoon unflavored gelatin,
dissolved in
¼ cup cold water
1 teaspoon grated lemon rind
Tested by The American Home
Back:
[photograph of lemon chiffon pie]
• lemon chiffon pie
---
# Lemon Chiffon Pie
*Tested by The American Home*
## Ingredients
- 1 baked 9-inch pie shell
- 1/2 cup lemon juice
- 1/2 tsp salt
- 3/4 cup sugar, divided
- 4 eggs, separated
- 1 Tbsp unflavored gelatin, dissolved in 1/4 cup cold water
- 1 tsp grated lemon rind
- Sweetened whipped cream, for topping
## Instructions
1. Beat egg yolks and put in top of a double boiler with lemon juice, salt, and 1/4 cup of sugar.
2. Cook over hot water until of custard consistency.
3. Add gelatin which has been soaking in cold water.
4. When gelatin has dissolved, stir in lemon rind.
5. Cool.
6. When mixture begins to thicken, fold in egg whites which have been stiffly beaten with the remaining 1/2 cup of sugar.
7. Fill a baked 9-inch pie shell and chill in the refrigerator.
8. Serve with sweetened whipped cream as a topping. -
Pineapple Jello
good Mrs Richardson
10/25/66
Pineapple Jello
(Royal)
1 pkg Pineapple Jello
1 can crushed Pineapple
Whipped Cream
Jell Jello until
just set - add
crushed pineapple
and whip cream
Then let set to
chill
Back:
No. 24 I.O.O.F.
. 4, Worumbus Encamp-
mbus No. 13, and Ladies
uest the pleasure of your
l to be tendered to
GRAND MASTER
O.F. of Maine
GRAND MARSHAL
Armory, Auburn, Maine
3, 1962 at 8:00 P.M.
a P. Thornton, P.D.D. Sec.
ebster St., Lewiston, Maine
---
# Pineapple Jello
*Mrs. Richardson — 10/25/66*
## Ingredients
- 1 pkg Royal Pineapple Jello
- 1 can crushed pineapple
- Whipped cream
## Instructions
1. Jell Jello until just set.
2. Add crushed pineapple and whipped cream.
3. Then let set to chill. -
Blueberry Salad
Ruth Henderson
Blueberry Salad
2 cans blueberries
6 mashed bananas
2 small cans crushed pineapple
3 pkgs. lemon jello
1 pt. whipped cream or
1 pkg. dream whip
Should be 2 cups cream
when whipped.
Back:
Drain blueberries & pineapple (there
will be 3 cups liquid -
Save and heat the juice to dissolve
jello - Chill jello and then fold in
the fruits. Chill until slightly
congealed before folding in cream.
Chill again. Serves 20
---
# Blueberry Salad
## Ingredients
- 2 cans blueberries
- 6 bananas, mashed
- 2 small cans crushed pineapple
- 3 packages lemon Jello
- 1 pint whipping cream, or 1 package Dream Whip (should yield 2 cups when whipped)
## Instructions
1. Drain blueberries and pineapple (there will be 3 cups liquid).
2. Save and heat the juice to dissolve the Jello.
3. Chill Jello and then fold in the three fruits.
4. Chill until slightly congealed before folding in whipped cream.
5. Chill again.
6. Serves 20. -
Twenty Four Hour Fruit Salad
Margie
TWENTY FOUR HOUR FRUIT SALAD
Cook in top of double boiler yolks of
3 eggs with 3 Tab. lemon juice until thick.
Drain one large can pineapple chunks,
and 1 can white cherries (I used two cans
fruits for salad).
1 pint whipping cream
1 lb. marshmallows (Use large ones cut
in four or six pieces instead of miniatures).
Add cooled dressing to whipped cream,
(over)
Back:
then other ingredients and let set overnight
in refrigerator.
---
# Twenty Four Hour Fruit Salad
## Ingredients
- Yolks of 3 eggs
- 3 Tbsp lemon juice
- 1 large can pineapple chunks, drained
- 1 can white cherries, drained
- 1 pint whipping cream
- 1 lb marshmallows (large ones cut in four or six pieces instead of miniatures)
## Instructions
1. Cook egg yolks and lemon juice in top of a double boiler until thick.
2. Drain the pineapple chunks and white cherries.
3. Allow the cooked dressing to cool, then add to whipped cream.
4. Add remaining ingredients and let set overnight in refrigerator.