Food magazines filled with good dessert recipes|FOOD CHECKOUT
Published 12:00 am Wednesday, September 3, 2008
From The Kitchen of The Cypress House, July 21, 1982:
Food magazines are full of summer dessert recipe ideas for cool, refreshing and light sweets for the final course. But many of them are so time-consuming and complicated. Fresh fruit and cheese actually get my vote; that makes a delicious dessert. However, if you’re determined to “cook” your dessert, here’s one we learned from Ann Emmich many years ago and it’s easy but delicious. Try it for Sunday dinner.
Ann’s Special Cake
1 box yellow cake mix
2 cups whipping cream
Powdered chocolate drink mix
1/4 cup creme de cacao
Bake the cake in two layers according to directions on the package. Cool. Split each layer.
Whip cream until stiff. Add crème de cacao and powdered chocolate drink mix until color is dark enough; blend well. Spread the mixture on layers and stack. Cover the entire cake with the remaining cream mixture. Refrigerate for at least 4 hours.
•
From The Kitchen of The Cypress House, July 28, 1982:
It’s so much fun to sift through old recipes. The directions are hazy; the ingredients often have been updated; but the methods of cooking can always be modified and modernized.
This week I was going through an old recipe file box that belonged to my mother. And one recipe I came across I have not eaten in some 35 years. It was a delicious summer dessert—easy to make, easy to serve. I thought you might like to have this in your files for summer luncheons, bridge or bridal parties.
Frozen Lemon Custard
3 eggs, separated
1/2 cup sugar
Juice of 1 lemon
1 cup whipped cream
Graham cracker crumbs
Beat egg yolks until light and creamy. Combine with the sugar and lemon juice. Cook in a double boiler until slightly thickened. Cool slightly.
Beat egg whites until stiff, but not dry. Add egg whites and whipped cream to egg yolk mixture and blend.
Cover the bottom of an ice cube tray (or similar vessel) with graham cracker crumbs. Pour the mixture into the tray and sprinkle top with crumbs. Freeze for about three hours. Cut into squares to serve.
In early December of 1977, food editor Laurin Stamm began a weekly recipe column titled “From the Kitchen of The Cypress House.” The column ran continuously through November of 2000, featuring one or two recipes each week, and totaling more than 1,150 recipes over the 23 years.
Checkout, a current weekly column that features various food stories, events and recipes, looks back at some of the most popular recipes from The Kitchen of the Cypress House, and perhaps a newly discovered one every now and then.