Altitude affects the consistency of this recipe. I live on the prairies and add more cornstarch to less water when making this at home. When visiting the mountains, I make it with no changes. This filling can be served in stemware as a refreshing change of taste after a heavy meal. Add a dollop of whipped cream and a shortbre... Continue Reading
My husband, the boy in the Get a Bigger Wagon books, happens to love, and remember, a rich and refreshing refrigerator dessert his mother used to make in the 1950s and 60s. In his mother’s old cookbook, it’s called Pineapple Slice. In those days, refrigerators were more common than air conditioning, so, in summer, people mad... Continue Reading
My mother made her own recipe binder from supplies gathered in my parents’ first printing office. I occasionally steep a pot of tea, curl up with her old binder, and reminisce. Not long ago, as I perused the binder, a little scrap of paper fell to the floor. The recipe for Magic Pumpkin Buckle was scribbled on the note. I ... Continue Reading
I served this fondue to my guests in 1970 and many times, since. Frozen raspberries came in 10 ounce cubes, with a sweetened syrup surrounding the berries. If you can only find bags of loosely frozen raspberries, you will need to add about 1/4 cup sugar to the berries during the cooking stage. Ingredients: 2 ten-ou... Continue Reading
This impressive, easy, make-ahead dessert feeds 16 people, generously. In the unlikely event that any of this is left over, it freezes well. The cloud itself is gluten free, and takes on different personalities depending on the choice of topping. I have been making this dessert since the early 1970s and am not sure where I ... Continue Reading
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