Tag Archives: retro

Having a Ball

31 May

Want a terrific dessert to wow your guests at your summer picnic? A sweet treat that will stir the taste buds as well as the conversation is what’s needed. And in the June 1961 issue of Family Circle, I found the answer to your problem – the Beach Ball Cake.

 

ball (2)

I know what you’re thinking – this is magnificent, but how do I make it? You only need to get out your bowls, spoons and boxed mix (this is from the 60’s after all) and follow the directions below…

 

Beach Ball Cake

Bake at 350 degrees for 55 minutes

Prepare 1 package of your favorite flavor angel-food cake mix, following label directions; pour batter into ungreased 12-cup ovenproof mixing bowl. Bake in a slow oven (325 degrees) 55 minutes, or until top is golden and a long, thin metal skewer  inserted in the center comes out clean. Turn cake upside down to cool, resting edge of bowl on three cans or glasses; cool completely. When cake has cooled, make Fluffy Frosting (recipe below). Loosen  cake around edge of bowl with a knife; turn out, rounded side up, on a wire rack. Mark cake into 6 wedge shaped sections with the sharp point of a knife; frost sections with alternating white and yellow Fluff Frosting. Tint  1-1/3 cups flaked coconut yellow by shaking with 1/4 tsp of water and a few drops of yellow food coloring in a jar with tight fitting cover; sprinkle over yellow sections. Sprinkle 1-1/3 cups plain flaked coconut over white sections. Decorate top with candy peppermint patty “button” fastened with a  dot of frosting. Makes 12 servings.

Fluffy Frosting

Combine 2 unbeaten egg whites and 1/4 tsp cream of tartar in medium sized bowl; beat with rotary beater or electric mixer until egg whites stand in firm peaks. Combine two tablespoons  light corn syrup, 2-1/2 tablespoons water, and 1-1/2 teaspoons vanilla in a cup; add alternately with 4 cups (1 pound) sifted 10X (confectioners’ powdered) sugar to egg white mixture, beating well after each addition, until frosting is creamy stiff. Spoon half into second bowl and tint yellow with a few drops of yellow food coloring; leaving remaining half white. Makes enough to frost 1 twelve-cup-bowl cake.

 

It’s bound to be a hit!

 

And from the same magazine, a contest from Orange Crush to make animal lovers cringe…

puppy

Yes any orange soda lover, regardless of mental stability, can have a chance to win a live, cuddly cocker spaniel puppy! (I can’t begin to fathom how they sent out the top prizes) Let’s hope a greater force had bestowed upon the undeserving the third prize – the greatest hits of Tony Bennett album. (“a $3.98 value” the ad exclaims. Or in today’s market – 50 cents at Goodwill)

 

 

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12 Recipes of Christmas, 10, 11 and 12

25 Dec

xmas5

What says Christmas better than a fondue? And here at Haunted Fondue you’re gift is not one, not two, but THREE fondue recipes!

10. French Toast Fondue

Cut French bread into about 50 bite-sized pieces, each with one crust. Combine 2 well-beaten eggs, 1/2 cup of milk and 1/4 tsp salt.
Pour salad oil into fondue cooker to no more than 1/2 capacity or to a depth of 2 inches. Heat oven range to 375 degrees. Add 1 tsp salt. Trasfrer cooker to fondue burner. Spear bread through crust with fondue fork; dip in egg mixture, letting excess drip off. Fry in hot oil till golden brown. Transfer to dinner fork; dip in Fluuy Maple Sauce. Makes 6 to 8 servings.
Fluffy Maple Sauce: Thoroughly cream together 1 1/2 cups sifted confectioners’ sugar, 1/2 cup butter or margarine, 1/2 cup maple syrup and 1 egg yolk. Fold in 1 stiffly beaten egg white. Chill, makes 2 cups.

11. Peppermint Fondue

In saucepan heat 1/2 cup of milk and 3 tablespoons butter or margarine until butter is melted. Add one 14-ounce package of creamy white frosting mix and 3/4 cup finely crushed peppermint candies; mix well. Stir in two drops red food coloring. Pour into fondue pot; place over fondue burner. Dip cookies or cake in fondue. Serves 6.

(Both from BH&G Fondue Cook Book, 1970)

12. Butter Rum Fondue

1/2 cup firmly packed brown sugar
1/4 cup butter
2 egg yolks
1/4 cup dark rum
8 small pancakes or blini

Melt the sugar and butter, stirring constantly, in the fondue pot. REmove from heat and beat in egg yolks and rum. Stir over lowest heat until creamy. Prepare the pancakes, roll up and cut into strips. Holding strips with fondue forks, dip into the sauce.

(From Fondues from Around the World, 1980)