How to Make Rice Krispies Treats

Real Rice Krispies TreatI’ve been informed that our history is being lost through adulteration of Rice Krispies treats. I find this a shame because I LOVE homemade (and homemade only) Rice Krispies Treats. Unfortunately, I tend to make a mess of it and I really only want one. I would love to figure out a “rice Krispies treat in a mug recipe.” Maybe I will play with that idea.

Anyhow, before the original recipe gets lost to time–here you go. How to Make REAL Rice Krispies Treats

How to Make Rice Krispies Treats

Ingredients

  • 1/4 cup butter
  • 1 (10 oz., about 40) pkg. regular marshmallows or 3 cups miniature marshmallows
  • 6 cups Kellogg's Rice Krispies cereal

Instructions

  1. In a large saucepan, melt butter over low heat. Add the marshmallows and continue to stir until the marshmallows have completely melted. Remove from heat.
  2. Stir in the Kellogg's Rice Krispies-coating them well with the melted marshmallow mixture
  3. Butter a 9 x13 pan REALLY well. Seriously. Butter well. Don't use spray. Use softened butter or margarine. This is what makes them so good.
  4. Butter a spatula or large spoon. Spread Rice Krispies Marshmallow mixture in 9 x13 pan. Smash them evenly in the pan.
  5. Cut into squares (using buttered knife) when they cool.
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Whang Doodle

We had strawberries with dinner tonight, just simple sliced and sugared berries. They weren’t fantastic, they were just strawberries. In thinking about what I would have rather made from them–likely a strawberry shortcake (biscuits, of course)– I flipped open my volume of Favorite Recipes of America–Desserts (1966) and while pondering strawberries, I found something that made me giggle.

No strawberries at all. It does have a bottle of Maraschino cherries in it. Since we found two open jars in the fridge clean out this weekend, I think it will be on the menu. Soon. Despite the name.

It is somewhat like a trifle recipe I enjoy making from time to time. And let us get real–it isn’t going on the menu despite the name: I am adding it to the menu because of the name. One day soon I will wake up and say “Let’s Whang Doodle tonight!”

Whang Doodle

Yield: 8-10 servings

Ingredients

  • 2/3 lb vanilla wafers, ground
  • 1/4 lb butter
  • 2 c. sifted powdered sugar
  • 2 eggs, separated
  • 1 tsp vanilla flavoring
  • 1/2 pint heavy cream
  • 1 no 2 can crushed pineapple, well drained
  • 1 sm. bottle Maraschino cherries, chopped

Instructions

  1. Sprinkle one half of the wafer crumbs on bottom of 8 x 10 inch baking dish.
  2. Mix creamed butter, powdered sugar and egg yolks; beat until light.
  3. Add beaten egg whites and vanilla.
  4. Spread mixture over crumbs.
  5. Whip cream.
  6. Add pineapple and cherries.
  7. Spread over the first layer.
  8. Sprinkle with remaining crumbs.
  9. Refrigerate 12-24 hours. Do not freeze.
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Orange Coconut Ambrosia

I have to confess that Ambrosia is a Christmas treat around here and made with bananas…and not with Jell-o. This recipe has me reconsidering. I think the coconut hater is going to college and the vegetarian seems to make an exception for Jell-O.

hmm…this sounds good.

Orange Coconut Ambrosia

1 pk orange gelatine (small box)
1 cup orange juice
1 tablespoon lemon juice
1/2 cup sugar
1 cup boiling water
1 cup shredded coconut
2/3 cup evaporated milk chilled

Dissolve gelatine in boiling water, add orange juice and chill until partially set. Fold in coconut. Whip chilled evaporated milk, when stiff add lemon juice and sugar. Fold into orange mixture. Let chill in mixing bowl until set. Spoon into individual serving dishes. Garnish with orange sections. Serves 6 to 8.

from What’s Cookin – DeFuniak Springs Florida 1956

Angel Pie

This time of year begs for Ice Box Pies of all sorts. It just does. I find them better than even ice cream in the heat. This is an easy peasy one from the same 1948 guide for a new Westinghouse refrigerator. Can I confess I am rather in love with the illustrations of the Westinghouse elf? I am rather wondering if there is a Tesla nod in that.

This is a lovely lemon filled meringue. Note on the recipe: I cut the sugar in both the shell and the filling down to 3/4 cup each. I also eschew the almond extract for either lemon or vanilla. Peppermint is a  nice change of pace to give you that peppermint stick in a lemon effect. Only problem with this recipe may just be a problem for me: meringues hate humidity. If it is a humid day in addition to being hot–the results are not so hot.

Angel Pie

Meringue Shell

4 egg whites
1/2 tsp cream of tartar
1/8 tsp salt
1 tsp vanilla extract
1 cup granulated sugar

Place egg whites in large mixing bowl. Beat until foamy. Add cream of tartar, salt and vanilla. Beat until stiff and dry. Add sugar gradually and continue beating until sugar is dissolved. On a greased baking sheet, spoon mixture into a 9-inch round having sides at least an inch high. Bake in preheated oven at 275 for one hour. Turn off heat and allow to dry in oven for 10 to 15 minutes

 

Lemon filling

2 tablespoons all-purpose flour
1 cup sugar
1/8 tsp salt
1/4 cup water
1/4 cup lemon juice
4 beaten egg yolks
1/4 tsp almond extract
2 cups whipping cream
1 cup granulated sugar

Mix flour, sugar, and salt. Add water and lemon juice, stir until smooth. Add 4 beaten egg yolks. Mix well. Cook over low heat until mixture is thick, stirring well. Remove from range, add extract. Chill. Whip 2 cups cream until stiff. Fold half of whippped cream into the filling. Pour into meringue shell. Top with remainder of whipped cream. Let stand 24 hours in refrigerator before serving.