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Frozen Cookies
Frozen Cookies.
Cream 1C. butter + 1C sugar +
1C Brown sugar. Add 3 eggs.
beat thoroly. Sift flour and
measure out 3½ C. add 1 tsp
soda, 2 tsp cinnamon. ½ tsp
salt. 1/4 lb almonds chopped. Add
flour to first mixture and
blend thoroly. Kneading with hands
if necessary. roll into rolls.
Back:
and place in ice cabinet.
Cut in thin slices & bake in
an oven hot enough to cook
without melting dough. makes
5 dozen.
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# Frozen Cookies
*Makes 5 dozen*
## Ingredients
- 1 cup butter
- 1 cup sugar
- 1 cup brown sugar
- 3 eggs
- 3 1/2 cups flour, sifted
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp salt
- 1/4 lb almonds, chopped
## Instructions
1. Cream butter, sugar, and brown sugar together.
2. Add 3 eggs and beat thoroughly.
3. Sift flour and measure out 3 1/2 cups. Add baking soda, cinnamon, and salt to the flour.
4. Add flour mixture to the first mixture and blend thoroughly, kneading with hands if necessary.
5. Roll dough into rolls and place in the ice cabinet (refrigerator).
6. Cut into thin slices and bake in an oven hot enough to cook without melting the dough. -
Frozen Daiquiri
Frozen Daiquiri
1 10 oz. package frozen sliced strawberries
1 6 oz can frozen daiquari mix
1 mix can (3/4 C) light rum
3 C ice cubes
Thaw berries enough to cut into blocks. In blender
container place strawberries, frozen mix, and rum. Cover
and blend. While blender is running, add ice cubes, a
few at a time. Blend till ice is melted. Pour into 2
refrig. trays or 1/2 gal plastic container. Cover and
freeze several hours or overnight.
To serve: spoon into cocktail or sherbert glasses. Garnish
with whole fresh strasberries. Store any unused in covered
container in freezer. Makes 5 cups
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# Frozen Daiquiri
## Ingredients
- 1 (10 oz) package frozen sliced strawberries
- 1 (6 oz) can frozen daiquiri mix
- 1 mix can (3/4 cup) light rum
- 3 cups ice cubes
## Instructions
1. Thaw berries enough to cut into blocks.
2. In blender container place strawberries, frozen mix, and rum. Cover and blend.
3. While blender is running, add ice cubes, a few at a time. Blend till ice is melted.
4. Pour into 2 refrigerator trays or 1/2 gallon plastic container. Cover and freeze several hours or overnight.
5. To serve: spoon into cocktail or sherbet glasses. Garnish with whole fresh strawberries.
6. Store any unused in covered container in freezer.
Makes 5 cups -
Frozen Date Nut Ice Cream Pie
Better recipe
Frozen Date Nut Ice Cream Pie
1 qt or 2 pts ice cream 1/2 c cold water
1 8 oz pkg. pitted dates 1/4 c chopped pecans
1/2 c water 1 c vanilla wafer crumbs
1/2 c sugar 3 finely crushed
1 tsp lemon juice 1/4 c 1/2 stick butter
1 TBsp. plain gelatine melted.
Cut dates in fourths. Combine with water,
sugar & lemon juice. Cover and cook
slowly until dates are soft. Cool. Stir
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in gelatine which has been dissolved
in 1/2 c cold water. Add nuts. Combine
wafer crumbs with butter. Press onto
sides & bottom of 9" pie plate. Chill.
Spread 1 pt. ice cream over crust. Cover
with date mixture. Top with 1 pt. slightly
softened ice cream. Garnish with addi
tional wafer crumbs or nuts. Freeze
until ready to serve. serves 8.
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# Frozen Date Nut Ice Cream Pie
*Better recipe*
## Ingredients
- 1 qt or 2 pts ice cream
- 1 (8 oz) pkg pitted dates
- 1/2 c water
- 1/2 c sugar
- 1 tsp lemon juice
- 1 Tbsp plain gelatine
- 1/2 c cold water
- 1/4 c chopped pecans
- 1 c vanilla wafer crumbs, finely crushed
- 1/4 c (1/2 stick) butter, melted
## Instructions
1. Cut dates in fourths.
2. Combine with water, sugar, and lemon juice. Cover and cook slowly until dates are soft. Cool.
3. Stir in gelatine which has been dissolved in 1/2 c cold water.
4. Add nuts.
5. Combine wafer crumbs with butter. Press onto sides and bottom of 9" pie plate. Chill.
6. Spread 1 pt ice cream over crust.
7. Cover with date mixture.
8. Top with 1 pt slightly softened ice cream.
9. Garnish with additional wafer crumbs or nuts.
10. Freeze until ready to serve.
Serves 8. -
Frozen Mocha Sundae Pie
Marie
Frozen Mocha Sundae Pie
1 qt coffee ice cream.
1 1/2 c. cream filled chocolate cookie
crumbs (about 18 cookies).
1/3 c butter melted.
2 squares unsweetened chocolate
1/2 c sugar. (1 tbsp butter
2/3 c. evaporated milk undiluted
1/2 c chopped walnuts.
Crush cookies into crumbs.
(over)
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Combine with melted Butter. Press
unto sides and bottom of 9" pie plate
melt chocolate and stir in sugar &
Butter. add evaporated milk slowly
cook mixture until thickened, stirring
constantly. Chill. Fill crust with sligh-
tly softened ice cream. Spread choco-
late mixture over top. Sprinkle with
walnuts. Freeze in refrigerator until
ready to serve. Serves 8.
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# Frozen Mocha Sundae Pie
*From Marie*
## Ingredients
- 1 qt coffee ice cream
- 1 1/2 c cream-filled chocolate cookie crumbs (about 18 cookies)
- 1/3 c butter, melted
- 2 squares unsweetened chocolate
- 1/2 c sugar
- 1 Tbsp butter
- 2/3 c evaporated milk, undiluted
- 1/2 c chopped walnuts
## Instructions
1. Crush cookies into crumbs. Combine with melted butter.
2. Press mixture unto sides and bottom of a 9" pie plate.
3. Melt chocolate and stir in sugar and butter.
4. Add evaporated milk slowly; cook mixture until thickened, stirring constantly.
5. Chill chocolate mixture.
6. Fill crust with slightly softened ice cream.
7. Spread chocolate mixture over top.
8. Sprinkle with walnuts.
9. Freeze in refrigerator until ready to serve.
Serves 8. -
Frozen Peaches
Frozen Peaches
8 cups (water) & 6 cups sugar
for 1 crate of peaches.
Boil water & sugar till
dissolved and cool. To each cup
of syrup add 1 1/2 tsp ascorbic
acid.
Scald peaches 3/4 min. Put
in ice water — drain.
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Pack about 5 1/2 peaches to
quart. Cover with cold syrup.
Crumble wax paper on top of
peaches to hold peaches
under syrup. Cover & freeze.
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# Frozen Peaches
## Ingredients
- 1 crate peaches
- 8 cups water
- 6 cups sugar
- 1 1/2 tsp ascorbic acid per cup of syrup
- Wax paper
## Instructions (Partially Inferred)
1. Boil water and sugar together until sugar is dissolved. Cool completely.
2. To each cup of cooled syrup, add 1 1/2 tsp ascorbic acid.
3. Scald peaches for 3/4 minute. Place in ice water, then drain.
4. Remove peals, and slice in half removing pit.
5. Pack about 5 1/2 peaches per quart container.
6. Cover peaches with cold syrup.
7. Crumble wax paper on top of peaches to hold them under the syrup.
8. Cover and freeze. -
Frozen Pumpkin Pie
FROZEN PUMPKIN PIE
1 c. canned pumpkin
½ c. sugar
½ tsp salt
½ tsp nutmeg
½ tsp. ginger
1 quart vanilla ice cream
(cinnamon if desired) . . to taste
Combine pumpkin and sugar. Add salt, ginger
and nutmeg. (+ cinnamon). Stir ice cream to
soften and fold into pumpkin mixture. Put in
graham cracker crust. (9 in. size). Freeze
until firm about 4 hours. Take out of freezer
a little while before cutting.
Card 1 Back: blank
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# Frozen Pumpkin Pie
## Ingredients
- 1 9-inch graham cracker crust
- 1 cup canned pumpkin
- 1/2 cup sugar
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1 quart vanilla ice cream
- Cinnamon to taste (optional)
## Instructions
1. Combine pumpkin and sugar.
2. Add salt, ginger, and nutmeg (and cinnamon if using).
3. Stir ice cream to soften, then fold into pumpkin mixture.
4. Pour into a 9-inch graham cracker crust.
5. Freeze until firm, about 4 hours.
6. Remove from freezer a little while before cutting and serving. -
Frozen Strawberry Jam
Frozen Strawberry Jam (Linda)
4c crushed strawberries
Sift 1pkg. Surejel over the top of
the berries & beat well by hand.
Let stand 20 min. stirring
every 5-10 min.
Add 1c white syrup & mix well.
Gradually stir in 4-5 1/2 c.
sugar. Let stand 30 min.
Stirring every 5-10 min
Pack in containers & freeze
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# Frozen Strawberry Jam (Linda)
## Ingredients
- 4 cups crushed strawberries
- 1 pkg Sure-Jel
- 1 cup white syrup
- 4–5 1/2 cups sugar
## Instructions
1. Place 4 cups crushed strawberries in a bowl.
2. Sift 1 pkg Sure-Jel over the top of the berries and beat well by hand.
3. Let stand 20 minutes, stirring every 5–10 minutes.
4. Add 1 cup white syrup and mix well.
5. Gradually stir in 4–5 1/2 cups sugar.
6. Let stand 30 minutes, stirring every 5–10 minutes.
7. Pack in containers and freeze. -
Fruit Ball Candy
Fruit Ball Candy
1 cup figs 1/2 c nuts
1 cup dates (orange juice if mixture
1 cup raisins is too dry)
Alternate in grinder. Make in balls.
Melt dark semi-sweet Chocolate
in double boiler
Dip in Chocolate & remove Chocolate Candy
& place on board
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# Fruit Ball Candy
## Ingredients
- 1 cup figs
- 1 cup dates
- 1 cup raisins
- 1/2 cup nuts
- Orange juice (if mixture is too dry)
- Dark semi-sweet chocolate (for dipping)
## Instructions
1. Alternate figs, dates, raisins, and nuts in grinder.
2. Make into balls.
3. Melt dark semi-sweet chocolate in a double boiler.
4. Dip balls in chocolate and remove excess chocolate.
5. Place on board to set. -
Fruit Cake
Fruit Cake - M Rader
a four 3 times
5 cups flour
3 teaspoon baking powder
2 lb seeded raisins
1 lb currents
1 lb figs
1 lb dates
1/4 lb orange peeling
1/4 lb critton
1/4 lb lemon peeling
1 cup alomds meat
2 teaspoons cloves
2 " cinnmon
2 " guinger
1 " nutmeg
1 small glass brandy or
2 " wine
1 teaspoon salt
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3 cups brown sugar
3/4 cup of butter or crisco
8 eggs. first 4 eggs + then 4
1/2 cup black molassas
+ 1 teaspoon soda in
molassas.
2 hours in slow oven
about 5- cakes.
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# Fruit Cake (M. Rader)
*Recipe makes about 5 cakes.*
## Ingredients
- 5 cups flour
- 3 tsp baking powder
- 1 tsp salt
- 2 lb seeded raisins
- 1 lb currants
- 1 lb figs
- 1 lb dates
- 1/4 lb orange peel
- 1/4 lb citron
- 1/4 lb lemon peel
- 1 cup almond meat
- 2 tsp cloves
- 2 tsp cinnamon
- 2 tsp ginger
- 1 tsp nutmeg
- 3 cups brown sugar
- 3/4 cup butter or Crisco
- 8 eggs
- 1/2 cup black molasses
- 1 tsp baking soda (dissolved in molasses)
- 1 small glass brandy or 2 small glasses wine
## Instructions
1. Add first 4 eggs, then the remaining 4 eggs.
2. Dissolve 1 tsp baking soda into the molasses.
3. Combine all ingredients together.
4. Bake 2 hours in a slow oven.
5. Makes about 5 cakes. -
Fruit Cake
Moe Grob's
Fruit Cake
1/2 lb. (2cups) shelled Brazil Nuts
1 lb. (8oz.) Pitted Dates
1 (4 oz.) jar Candied Cherries
1 (4 oz.) 'jar Candied Pineapple
1 lb. (2 cups) English Walnuts
4 eggs
4 tbs. Orange Juice (very Strong)
dilute only 1/2 as Much.
1 cup flour
1 tsp. Baking Powder
mix in order.
Bake (in greased and floured
pyrex meatloaf pan) 300° oven
for 1 1/2 hr.
If small pans are used reduce
time to 1 hr.
tip/ 1. after filling pans top with
additional Cherries, nuts and a
little batter
2/ Pecans may be used instead of
Walnuts.
Rene
Card 1 Back:
Summer Calatogue
page 113
(upside down, red ink) Aunt Jenny
(upside down, pencil) Fruit Cake
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# Mae Grob's Fruit Cake
*Recipe from the kitchen of Mae Grob, shared by Rene*
## Ingredients
- 1/2 lb. (2 cups) shelled Brazil nuts
- 1 lb. (8 oz.) pitted dates
- 1 jar (4 oz.) candied cherries
- 1 jar (4 oz.) candied pineapple
- 1 lb. (2 cups) English walnuts (or pecans)
- 4 eggs
- 4 Tbsp orange juice (very strong; dilute only 1/2 as much as usual)
- 1 cup flour
- 1 tsp baking powder
## Instructions
1. Mix the ingredients in the order listed.
2. Spoon the batter into a greased and floured Pyrex meatloaf pan. After filling the pan, top with additional cherries, nuts, and a little batter.
3. Bake in a 300°F oven for 1 1/2 hours.
4. If small pans are used, reduce the baking time to 1 hour. -
Fruit Cocktail Cake
Fruit Cocktail Cake
In Bowl Beat : sift :
2 eggs 2 c. flour
1 No 303 Fr Cocktail 1 t. Baking Soda
1 1/2 c. sugar pinch Salt.
1 t. vanilla
Beat eggs whole, add cocktail + beat
slightly. Add sugar (repeat) Sift Dry
ingredients & add to mixture. Add
vanilla. Pour into greased & floured
12 x 14 pan. Then Sprinkle 1/2 c nuts
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1/2 c. Brown sugar over top & Bake
30 to 35 min at 350°
While that Baking :
In a pan :
1c. sugar , 1 stick margarine
1 sm c. Milnut 1 can Angle Flake Coconut
(or 3/4 cup) (or 1/2 pkg.)
Cook till thickens + pour over
warm cake.
10 of these cakes will serve
225 or 250 people
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# Fruit Cocktail Cake
## Ingredients
- 2 eggs
- 1 No. 303 (16 oz) can fruit cocktail
- 1 1/2 cups sugar
- 2 cups flour
- 1 tsp baking soda
- Pinch of salt
- 1 tsp vanilla
- 1/2 cup nuts
- 1/2 cup brown sugar
## Instructions
1. Beat eggs whole, add fruit cocktail and beat slightly.
2. Add sugar and beat again.
3. Sift dry ingredients (flour, baking soda, salt) and add to mixture.
4. Add vanilla and mix.
5. Pour into a greased and floured 12 x 14 pan.
6. Sprinkle 1/2 cup nuts and 1/2 cup brown sugar over the top.
7. Bake 30 to 35 minutes at 350°.
## Topping
- 1 cup sugar
- 1 stick margarine
- 1 small cup evaporated milk (or 3/4 cup)
- 1 can Angel Flake Coconut (or 1/2 pkg.)
## Topping Instructions
1. While cake is baking, combine sugar, margarine, milk, and coconut in a pan.
2. Cook until thickened.
3. Pour over warm cake.
*Note: 10 of these cakes will serve 225 or 250 people.* -
Fruit Cocktail Cake
Fruit Cocktail Cake
2 eggs beaten in a bowl
1 can No 303 Fruit Cocktail (all)
2c flour 1t. soda
1½c sugar 1t. vanilla
pinch salt.
Sift these dry ingredients together
and add to cocktail mix. Stirring
only enough to thoughly mix without
Back:
beat. (this makes it tough)
Mix ½ c nuts
¾c Br Sugar
and sprinkle over top & place
in oven at 350° for 30 min.
(I use 325° for 28 min. electric
1c sugar Cook till
1 stick margarine thickens & pour
1 sm can Milnut over cake
1 can Angle Flake Lacant Soon as you take out oven
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# Fruit Cocktail Cake
## Ingredients
- 2 eggs, beaten
- 1 can No. 303 Fruit Cocktail (all, including juice)
- 2 cups flour
- 1 1/2 cups sugar
- 1 tsp baking soda
- 1 tsp vanilla
- Pinch of salt
## Topping
- 1/2 cup nuts
- 3/4 cup brown sugar
## Frosting
- 1 cup sugar
- 1 stick margarine
- 1 small can Milnut
- 1 can Angel Flake Coconut
## Instructions
1. Beat 2 eggs in a bowl.
2. Add the entire can of No. 303 Fruit Cocktail (including juice) to the eggs.
3. Sift together the flour, sugar, baking soda, and salt.
4. Add dry ingredients to the fruit cocktail mixture, stirring only enough to thoroughly mix without beating (beating makes it tough).
5. Mix together the nuts and brown sugar and sprinkle over the top of the batter.
6. Bake at 350°F for 30 minutes (or 325°F for 28 minutes in an electric oven).
7. While cake is baking, combine sugar, margarine, and Milnot in a saucepan; cook until thickened.
8. Stir in Angel Flake Coconut.
9. Pour frosting over cake as soon as it is taken out of the oven.