October 2013 – McCallum Vintage Recipe Divas (2024)

Cakes, Cakes, Cakes, Holidays, Vintage RecipesOctober 31, 2013Leave a comment

It’s the most wonderful time of year, and no I do not mean Christmas. I have been counting the days to October since “Back to School” items hit the shelves at Wal-Mart. My anticipation for Halloween is similar to those die hard shoppers who hit the road at 4 am on the Friday after Thanksgiving. So My Vintage Lovers “Happy Halloween!” Enjoy the day and eat your Banana Spook Cake in anticipation, for the things that go BUMP in the night!

Ingredients

• White cake mix
• 6 Yellow bananas, ( 2 are used for decoration)
• 1 cup Sugar
• 1/4 cup Lemon juice, plus 1 teaspoon
• 1 cup Heavy cream, whipped
• 1/4 cup Butter/Margarine
• 1/2 cup Semi-sweet chocolate pieces,(Plus 8 Pieces For Decoration)
• 1 Egg
• 4 Licorice strips
• 4 Marshmallows ,(for Cat Faces)

Directions

1. Follow the instructions given in the package and bake the cake in 2 layer pans. Allow to cool.

2. Take a saucepan, add 4 bananas and mash. Stir in ¼ cup of lemon juice and sugar. Stirring continuously, allow to cook till mixture starts boiling fully. Allow to chill and fold whipped cream into the cooked mixture.

3. In a saucepan, prepare a mixture of butter and ½ cup of chocolate pieces that are semi sweet and stirring continuously, cook on low heat to a smooth mixture.

4. Beat the eggs to foamy and slowly add chocolate mixture. Beat to a smooth mixture and allow to chill to a spread consistency.

5. Take 1/3rd banana cream and spread between the cake layers. Top with chocolate glaze. Use rest of the banana cream to frost the sides of the cake.

FINALIZING

6. Slice 2 bananas into halves, using lemon juice brush the halves and place chocolate pieces as eyes and licorice as mouths.

7. Hold the spooks in place by inserting toothpicks in cut portions of the bananas and secure marshmallows around the sides of the cake using toothpicks or use toothpicks to secure marshmallows around the cake.

SERVING

8. Slice and serve.

JELL-O, JELL-O, Retro Recipes, Vintage and Retro JELL-O moldsOctober 29, 2013Comments: 18

Items you will Need to make

• 10 cup non-stick bundt pan
• 2 quart sauce pan
• Measuring cup
• hand mixer
• Ladle spoon
• Glass mixing bowl
• Plastic Spatula

Ingredients Needed

• 2 large packages of strawberry gelatin
• 1 large package Lemon gelatin
• 1 package Good quality whole frozen strawberries
• 1 package of 8 oz Cream Cheese, softened
• 1 regular can of dole Pineapple chunks, drained, and divided by 2 juice reserved
• 2/3 cup sugar
• Pinch of salt
• 1 cup reserved pineapple juice
• water

Method used

1. Place bundt pan in freezer to cool.

2. In Sauce pan bring 2 cups of water to a boil

3. To boiling water add 1 package of Strawberry gelatin, and 2 tbsp of sugar– till gelatin dissolves completely. Remove from heat. Remove bundt pan from freezer and add gelatin to mold.

4. Place in freezer for 20 min, till set almost completely— but leaves a print when touched.

5. During later of 20 minutes, bring 2 more cups of water to boil— add remaining package of Strawberry gelatin to boiling water. Add 4 tbsp of sugar. Reduce heat to off. Add package of frozen whole strawberries to gelatin.Gently stir. Remove the mold from freezer . Using ladle gently spoon gelatin and strawberries onto 1st layer. Place back in freezer 20-30 minutes.

6. Place 8 oz of cream cheese,cut in small pieces in glass mixing bowl to soften.

7. Add drained 1/2 pineapple to cream cheese , and sugar. Use hand mixer and blend on lowest speed. Let sit.

8. Add 1 cup of reserved pineapple juice to sauce pan, bring to boil, add Lemon gelatin to juice. Dissolve completely. Remove from heat, pour into bowl with cream cheese and pineapple. Use hand mixer on med-low speed and thoroughly blend . Once completely blended, add remainder of pineapple and stir.

9. Remove mold from freezer, place on counter. Using plastic spatula gently add cream cheese mixture with gelatin mixture to mold.

10. Place mold in refrigerator covered, for 4 hours.

11. Fill sink about 1/3 to 1/2 of the way with HOT water, remove mold from refrigerator , place in water, DO NOT GET WATER ON INSIDE Count to 5, remove mold from sink. Place on serving platter of choice. Refrigerate 30 minutes.

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JELL-O, JELL-O, Retro Recipes, Vintage and Retro JELL-O molds, Vintage RecipesOctober 26, 2013Comments: 3

• 1 package (3 oz.) Jell-O Lime or Lemon-Lime Gelatin
• 1/4 teaspoon salt
• 1 cup boiling water
• 1 can (1 lb.) pear halves
• 1 tablespoon lemon juice
• 2 packages (3 oz. each) cream cheese
• 1/8 teaspoon ginger

Dissolve Jell-O Gelatin and salt in boiling water. Drain pears, measuring 3/4 cup syrup; add water, if necessary. Dice pears and set aside. Add pear syrup and lemon juice to gelatin. Measure 1 1/4 cups into a 1-quart mold. Chill until set, but not firm. Meanwhile, soften cheese until creamy. Gradually add remaining gelatin, blending until smooth. Add ginger. Chill until very thick. Fold in pears. Spoon into mold. Chill until firm. Un-mold on crisp lettuce. Makes about 4 cups, or 8 side salads.

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JELL-O, JELL-O, Retro Recipes, Vintage and Retro JELL-O molds, Vintage RecipesOctober 26, 20131 Comment

• 1 package lime Jell-O
• 1 cup hot water
• 1 cup cold water
• 2 tablespoons vinegar
• 1 teaspoon salt
• dash of pepper
• 2 to 3 teaspoons grated onion
• 1-1/4 cups very small pieces raw cauliflower
• 1/4 cup diced pimento

Dissolve Jell-O in hot water. Add cold water. Chill until slightly thickened. Meanwhile, mix vinegar, salt and pepper together in a small bowl; add onion, cauliflower and pimento. Let stand to blend. When Jell-O is slightly thickened, fold in seasoned vegetables. Pour into individual molds. Chill until firm. Un-mold on crisp greens. Serve with mayonnaise or French dressing, if desired. Makes 4 or 5 servings.

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Cakes, Cakes, Cakes, Desserts, Retro Recipes, Vintage RecipesOctober 26, 20131 Comment

Ingredients

• 2 tbs butter or margarine
• 1 c sugar 2 c sifted cake flour
• 1 tsp ea clove, cinnamon, nutmeg
• 1/4 tsp salt
• 1 can (10 oz) tomato soup
• 1 tsp soda

Directions

Cream butter, sugar well. Sift flour; measure; re-sift 3 times with spices, salt. Alternately add dry ingredients with soup-soda mixture. Pour into greased loaf pan. (Size important; about 8-1/4 x 4-1/2 x 2-1/2).Bake (50 to 60 mins 350 F oven).And await praises.

Creamy chocolate frosting
Ingredients

• 1 (3 oz) pkg cream cheese
• 3 tbs milk
• 3 c sifted confectioner’s sugar
• 2 sq bitter chocolate melted
• 1/2 tsp salt
• 1 tsp vanilla

Directions

Mash cheese. Add milk gradually, beating till blended. Add sugar gradually, beating till smooth. Add melted chocolate, salt, vanilla. Beat till smooth.

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Cakes, Cakes, Cakes, Desserts, Retro Recipes, Vintage RecipesOctober 26, 2013Leave a comment

Ingredients

• : 1/2 cup dexo
• 2 cups sifted cake flour
• 2 1/12 tsps double-action baking powder
• 1 tsp salt
• 1 1/3 cups sugar
• 7/8 cup milk (1 cup minus 2 tbsps)
• 1 tsp vanilla
• 2 eggs unbeaten

Directions:

Measure dexo into bowl. Sift flour once, measure; add baking powder, salt, sugar; sift onto dexo. Add vanilla to milk; add 2/3 milk; blend; beat 1 min. Add eggs and remaining milk; beat 2 1/2 mins. Pour 1 3/4 cups batter into greased and floured 8 x 8 x2-inch pan. Bake in 350 F, for 30 mins. When cool cut each layer in half. Arrange alternate colors to form “squares.” Use butter frosting between layers, halves, sides and top. Dot with sweet chocolate.

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Cakes, Cakes, Cakes, Desserts, Retro Recipes, Vintage RecipesOctober 26, 20131 Comment

Directions

Heat oven to 325 F

In first bowl, sift together:

• 2-1/4 cups sifted Softasilk Cake Flour (spoon lightly, don’t pack)
• 1- 1/2 cups sugar
• 3 teaspoons baking powder
• 1 teaspoon salt

Make a well and add these:

• 1/2 cup Wesson Oil
• 5 unbeaten egg yolks (medium)
• 3/4 cup cold water
• Grated rind of 2 oranges (about 3 tbsp)

Beat with spoon until smooth

In large second bowl put:

• 1 cup egg whites (7 or 8)
• 1/2 teaspoon cream of tartar

Beat into very stiff peaks, much stiffer than for meringue. Do not under beat.

Pour egg yolk mixture gradually over beaten egg whites, gently folding with rubber scraper just until blended. Don’t stir. Pour immediately into un-greased tube pan (10″ x 4″). Bake 55 minutes at 325, then increase to moderate (350) for 10 to 15 minutes, or until top springs back when lightly touched. Turn pan upside down, placing tube over neck of funnel. Let hang, free of table, until cold. Loosen from sides and tube with spatula; turn pan over; hit edge sharply on table to loosen. Using toothpicks in sides as markers, split into 3 layers.

Pineapple-Coconut Icing

Combine

• 3 egg whites
• 2 1/4 cups sugar
• 1/4 tsp salt
• 1/2 cream of tartar
• 1/2 cup syrup from pineapple

In double boiler, over boiling water; beat 7 minutes, or until icing “peaks.” Remove from heat; beat until cool. Reserve 1 1/2 cups icing for top. Spread remaining icing between layers and on sides. To icing for top (1-1/2 cups) add 1/2 cup drained canned crushed pineapple; spread on top. Sprinkle sides with 1/2 cup toasted coconut.

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Desserts, Holidays, JELL-O, JELL-O, Vintage and Retro JELL-O moldsOctober 24, 20131 Comment

Things you will need:

New

• Non stick Bundnt pan
• Gelatin ( 1 large box 3 oz Red gelitin, 5 small boxes of assorted red, range, green, blue. You may even use different brands. We Used Jell-o, Royal, and Jolly Rancher for our mold)
• 4 envelopes plain gelatin (7 tsp gelatin powder, divided)
• 1 1/2 cups flavored rum vodka ,divided by (6) -1/4 cups
• 1/2 cup Greek Yogurt
• Use 3/4 cup of water for each small box (x 5)
• Use 1 1/4 cups of water for large box.

Step 1-Place the bottle of Vodka in the freezer for several hours before beginning recipe.

Step 2- Pour 3/4 cup water into a saucepan and sprinkle with 1 teaspoon of the plain gelatin. Allow gelatin to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved (about 4 minutes). Wisk in the first package of flavored gelatin. Whisk for at least 2 minutes, or until completely dissolved.

Step 3- Remove from heat. Add 1/4 cup of the cold liquor, and stir to combine.

Step 5- Pour the gelatin mixture into the prepared mold, and place in refrigerator. Allow to set for 20 to 30 minutes, until the gelatin is a little firm, but still sticks when touched.

Step 6- Refrigerate the remaining gelatin mixture in bowl about a few minutes or until slightly thickened (about the consistency of egg whites). Gradually stir in 1 1/2 tablespoons of yogurt and stir until well blended. This cooling step is also important ; the gelatin must be cooled to room temperature before adding on top of other layers, or the layers will not be well defined!

*Repeat steps with remaining gelatin flavors, except large box will be 1 1/4 cups water

Step 7- After completing all the layers, refrigerate the gelatin overnight. To un-mold, fill a larger container or clean sink with warm water (not too hot!). Next, dip the mold almost to the edge into the warm water for just a few seconds (8 seconds). Dry the bottom of the mold with a towel and check the edges to see if they are loose, if not, repeat the dip for just a few seconds. Light swish mold to see it turns . Place your serving plate on top of the mold and invert.

(Cross fingers and pray)Sigh in relief and SERVE

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Cakes, Cakes, Cakes, Desserts, Retro Recipes, Vintage RecipesOctober 24, 2013Comments: 2

Lucky Clover Cake Recipe Follow directions carefully, be sure to use Crisco, and we promise you a lighter, richer, moister, more tender cake. The Crisco Quick Method cake recipe is different – that’s why it’s easy and sure-fire!

All measurements level. Measure into bowl:

• 2 cups sifted cake flour
• 2 cups sugar
• 3/4 cup milk
• 1 teaspoon salt
• 3 squares melted chocolate
• 1/2 cup Crisco

Mix thoroughly by hand or mixer (medium speed) for 2 minutes.
Stir in:

• 1/2 teaspoon baking powder
• 1-1/2 tsps baking soda

Add:

• 1/2 cup milk
• 3 eggs
• 1 teaspoon vanilla

Mix thoroughly by hand or mixer (medium speed) for 2 minutes. Pour into two deep 9-inch layer pans (1 1/2″ deep) which have been rubbed with Crisco and lined with heavy waxed paper. (For smaller pans, fill half full, bake cup cakes with remaining batter.) Bake in moderate oven (350 F) for about 40 mins. Cool cake in pan on rack 15 mins before removing. Loosen edges from pan with spatula. Place rack over cake and pan, invert together. Cool and frost with fluffy icing. (Makes two 9-inch layers)

Fluffy Icing

• 1-1/2 cups sugar
• 1/8 tsp cream of tartar
• 1/3 cup water
• 2 egg whites unbeaten

Place all ingredients in top of double boiler.

Set the top of the double boiler into the bottom which contains boiling water. Cook, beating constantly with an egg beater until the icing stands in peaks (about 7 mins).

To about 1/4 of the icing, add a few drops of green coloring to tint to the desired shade, and about 2 drops of peppermint flavoring.

Spread between layers. Cover top and sides of cake with white icing. Arrange green Jordan almonds in clover designs on top of cake.

It’s lighter! It’s richer! It’s made with Crisco!

No luck needed to bake this Lucky Clover Cake! It’s sure to be tall, dark and luscious this Crisco way. For blended into every spoonful of pure, all-vegetable Crisco is a cake baking secret no other type of shortening has. And Crisco’s Quick Method cake recipe (given above) is built around that secret. Result? A lighter, richer, moister, more tender cake than with any other type of shortening or ordinary recipe! It’s quick – 4 minutes’ mixing! Easy! You don’t cream snowy Crisco. You have only one bowl to wash. Yet you’re sure of a delicious dream cake that’s all your very own! Of course, Crisco can make any cake a better cake. But for sure success use Crisco and a Quick Method Crisco recipe. Once you take those velvety layers out of your oven, you’ll see why more women bake with Crisco than any other brand of shortening!

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Cakes, Cakes, Cakes, Desserts, Retro Recipes, Vintage RecipesOctober 24, 2013Leave a comment

(Makes two 9″ layers)

Follow directions carefully, be sure to use Crisco and we promise you a lighter, richer, moister, more tender cake. The Crisco Success Cake Method is different – that’s why it’s easy and sure-fire!

Measure into bowl:

(All measurements level)

• 2 cups sifted cake flour
• 2 cups sugar
• 1/2 cup Crisco
• 1 teaspoon salt
• 3 squares melted chocolate
• 3/4 cup sour milk (or buttermilk)

Mix thoroughly by hand or mixer (medium speed) for 2 minutes.
Stir in:

• 1-1/2 teaspoons baking soda
• 1/2 teaspoon baking powder

Add:

• 1/2 cup sour milk (or buttermilk)
• 3 eggs 1 teaspoon vanilla

Mix thoroughly by hand or mixer (medium speed) for 2 minutes. Pour into two deep 9-inch layer pans (1 1/2″ deep) which have been rubbed with Crisco and lined with heavy waxed paper. (For smaller pans, fill half full, bake cup cakes with remaining batter). Bake in moderate oven (350 F) for about 40 minutes. Cool cake in pan on rack 15 mins before removing. Loosen edges from pan with spatula. Place rack over cake and pan; invert together. Ice between cooled layers, sides and top of cake with creamy icing. Trace top design with toothpick. Melt one square chocolate with one tablespoon Crisco; then follow tracing, letting chocolate run off tip of spoon.

Creamy icing

• 2 tbsp water
• 4-1/2 tbsp granulated sugar
• 2-1/3 cups sifted confectioners sugar
• 1 egg 2/3 cup Crisco
• 1 teaspoon vanilla

Boil water and granulated sugar together until sugar is dissolved. Mix confectioners sugar and egg; blend with syrup. Add Crisco and vanilla. Beat until creamy.

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