Vintage "Speedy" Dessert Recipes

I'm guessing you're wondering why I'm doing vintage recipes. Well, I like them; also, whenever I have read magazines like "Country Woman" or "Taste of Home" there is a page dedicated to people looking for recipes they remember from their childhood. They will want a cake that mom used to make or cookies, even puddings. That tells me that there is a reason to collect them and put them where people can see them or find them. I love cook and serve puddings because that is what I grew up with; likewise people who would want a recipe for an older cooked, homemade pudding.

My children and grandchildren don't like cooked pudding, they want instant pudding. I don't know, maybe it's just me, but I like cook and serve better. So, that's a reason to show the older, vintage recipes. I might be able to give someone something they used to have and dream about having again.

When I think of my children getting to be my age and wishing they could have instant pudding like they had as kids? I don't know that picture just doesn't look right.

DANDY DO-LITTLE VINTAGE DESSERTS

Butterscotch Torte Supreme: Ingredients--1 pkg yellow cake mix; 4 oz pkg cook and serve butterscotch pudding; 1 1/4 cups pitted dates, cut up; dash of salt; 1/2 cup chopped walnuts; 2 tbsp butter; 1 pkg fluffy white frosting mix. Directions: Prepare cake mix according to package directions; bake in two 9 inch round cake pans. Cool thoroughly. Meanwhile, prepare pudding according to directions, but using only 1 1/2 cups milk and adding dates and salt. When done, remove from heat; add nuts and butter. Cover surface closely with plastic wrap or waxed paper, cool to room temperature. Cut each cake layer in half, using thread. Fill between layers and spread over the top. Prepare frosting mix according to package directions. Spread on sides and add 1 1/2 inch border of frosting on top of cake. Store any leftover cake in the refrigerator.

Angel Cake with Coffee Cream: Ingredients: Personally....I don't make angel food cakes from scratch because I can't justify separating out a dozen eggs just to use the whites for an angel food cake. Just go to the bakery at the local market and purchase an already baked plain angel food cake; 2 cups whipping cream; 1/2 cup sugar; 1 1/2 tbsp instant coffee; 1 tsp vanilla. Directions: Go to your local market and purchase a ready made, already baked plain angel food cake; Whip cream with the sugar, coffee and vanilla until mixture holds its peaks. Frost top and sides of cake. Garnish with chocolate show or toasted almonds.

Cherry Cheesecake Pie: Ingredients--8 oz pkg cream cheese, softened; 1 cup sifted powdered sugar; 1 tsp vanilla; 1 cup whipping cream, whipped; 1/4 tsp almond extract; large can of cherry pie filling; 1 baked 9 inch pastry shell. Directions: Beat together cream cheese, sugar and vanilla until smooth. Fold in whipped cream. Pour into pastry shell. Add almond extract to cherry pie filling and carefully spoon over cheese layer. Chill until set.

Easy Macaroons: Ingredients--2 (8 oz) pkgs shredded coconut; 1 (15 oz) can sweetened condensed milk; 2 tsp vanilla. Directions: Mix ingredients. Drop from teaspoon onto well greased cookie sheet. Bake in 350 degree oven for 10 - 12 minutes. Cool slightly, remove to rack.

Speedy Ginger Cookies: Ingredients--1 (14 oz) pkg gingerbread mix; 2/3 cup water; 1/2 cup chunky style peanut butter; 1/2 cup raisins. Directions: Blend dry gingerbread mix with water and peanut butter. Beat vigorously 1/2 minute. Add raisins. Drop by heaping teaspoonfuls onto greased baking sheet. Bake in 350 degree oven 10 to 12 minutes or until done.

Chocolate Pudding Frosting: Ingredients--1 (4 oz) pkg cook and serve chocolate pudding; 1/4 cup milk; 1/4 cup butter; 1 tsp vanilla; 2 cups powdered sugar; 1 tbsp hot water. Directions: Combine pudding, milk and butter in saucepan. Bring mixture to a boil over medium heat, stirring constantly, and boil 1 minute. Cool 15 minutes. Add vanilla and blend in powdered sugar. Add hot water. Mix well. This frosts the top of a 13x9 inch cake. (So, I'm assuming that any flavor of cook and serve pudding would work just as well to have different flavors of frosting. Hmmm. What do you think?)

Maple Butter Icing: 1/3 cup soft butter; 3 cups sifted powdered sugar; 1/2 cup maple syrup. Directions: Blend butter with sugar. Add syrup and beat mixture until well blended and fluffy. This frosts two 8 inch layers or a 13x9 inch pans.

Apple Nut Dessert: A baked pudding. Ingredients--1 beaten egg; 3/4 cup sugar; 1/2 tsp vanilla; 1/2 cup sifted flour; 1 tsp baking powder; 1/4 tsp salt; 1 cup peeled and chopped tart apples; 1/2 cup walnuts. Directions: Combine egg, sugar and vanilla. Sift together flour, baking powder and salt. Add dry ingredients to egg mixture and blend well. Stir in apples and nuts. Spread in greased 8 inch square pan. Bake in 350 degree oven for 20 minutes or until done. Cut in squares. Serve warm with ice cream.

Baked Cherry Pudding: 1 large can cherry pie filling; 1 pkg loaf size yellow cake mix (I think they mean the "Jiffy" brand of mixes.); 1/3 cup butter, melted. Directions: Spread pie filling in buttered 9 inch square pan. Sprinkle mix evenly over the top of the filling; drizzle with butter. Bake in 350 degree oven for 40 to 45 minutes or until top is golden brown. Serve warm with ice cream.

Donut Holes: Cut refrigerated biscuits (from a tube) in thirds and roll each piece into a ball. String on skewers, leaving about 1/2 inch between balls. "Bake" over hot coals on your outdoor grill, turning constantly until browned and completely done, about 7 minutes. At once, push off skewers into melted butter; roll in cinnamon - sugar mixture. Eat right away. One tube makes 30 "donuts." (Another way to cook them would be to fry them in hot oil.)

Just to give you an idea of how "vintage" these recipes are. They are from a book titled "Shortcut Cooking" put out by the Meredith Corporation in 1969. They are 40 years old this year. Younger than I am, but still qualifying for vintage status!