Monthly Archives: October 2013

Banana Spook Cake~ Happy Halloween Vintage Lovers!

Banana Spook Cake

Banana Spook Cake~ Happy Halloween Vintage Lovers

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.

Strawberry & Pineapple Dream Mold by McCallum Vintage Recipe Divas

Strawberry & Pineapple Dream Mold by McCallum Vintage Recipe Divas

Strawberry & Pineapple Dream Mold by McCallum Vintage Recipe Divas

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.

Under The Sea Salad

Under The Sea Salad

Under The Sea Salad 1963

  • 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.

Sequin Salad 1955

Sequin salad 1955

Sequin salad 1955

  • 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.

Magic Tomato Soup Cake

Magic tomato soup cake 19501

Magic tomato soup cake 1950

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.

Square Dance Cake-1950

square-dance-party-cake-recipe-1950 mc

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.

Tropical Treat Chiffon Cake Recipe 1950’s

Tropical Treat Chiffon Cake Recipe 1950's

Tropical Treat Chiffon Cake Recipe 1950’s

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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