‘Pastry’ Category

  1. Appetizer Chicken Puffs

    March 7, 2008 by Tarrant Figlio

    You need a retro appetizer…I have got a recipe. Unfortunately all I know is that it was ripped out of a TV Guide who knows how long ago and appears to be a Kraft advertising section. It is very yellowed. This is sort of a hot chicken salad stuffed in cheesy cream puffs.

    Appetizer Chicken Puffs

    2 cups finely chopped cooked chicken
    3/4 cup chopped celery
    1/4 cup chopped onion
    1 cup (4 ozs) shredded KRAFT Aged Natural Swiss Cheese
    1/2 teaspoon KRAFT Pure Prepared Mustard
    1/2 teaspoon salt
    Dash of pepper
    KRAFT Real Mayonnaise
    Petite cream puffs

    Combine chicken, celery, cheese, mustard, seasonings and enough mayonnaise to moisten; mix lightly. Cut tops from Petite Cream Puffs; fill with chicken mixture. Replace tops. Bake at 350, 15 minutes.

    Petite Cream Puffs

    1 1/4 cups water
    1/4 cup PARKAY margarine
    1 cup flour
    1/2 teaspoon salt
    4 eggs
    1 cup (4 ozs) shredded KRAFT Aged Natural Swiss Cheese

    Bring water and margarine to boil. Add flour and salt; stir vigourously over low heat until mixture forms a ball. Remove from heat. Add eggs, one at a time, beating until smooth after each addition. Stir in cheese. Drop rounded teaspoonsfuls of dough onto greased cookie sheet. Bake at 400, 30-35 minutes or until golden brown. Remove from cookie sheet immediately.  Approximately 4 1/2 dozen.

    To make ahead: Prepare cream puffs as directed. After cream puffs have cooled, cover loosely and store overnight or freeze in plastic bag until ready to use. When frozen, thaw before filling and baking.

    Category Appetizers, Pastry, Recipes, retro food | Tags: ,, | 5 Comments

  2. Surprise Pie

    January 8, 2008 by Tarrant Figlio

    The surprise in this pie might be just how good it is for you. Coconut daily gains a reputation as a healthy food and oatmeal is a classic health food! This homey retro pie is easy and should find its way into your dessert rotation. Use up that bit of coconut left from holiday baking in this perfect for winter temptation.

    Surprise Pie

    1/2  cup sugar
    1/4 cup margarine or butter, soften
    1 cup dark or light corn syrup
    1/4 teaspoon salt
    3 well-beaten eggs
    1/2 cup shredded coconut
    1/2 cup quick-cooking rolled oats
    1 9-inch unbaked pastry shell

    Add sugar gradually to margarine; cream till fluffy. Add syrup and salt; beat well. Beat in eggs, one at a time. Stir in coconutand oats. Pour into pastry shell. Bake at 350 till knife inserted off-center comes out clean, 50 minutes. Cool.  From Good Food on a Budget, 1971.

    Category Desserts, Pastry, Recipes, retro food | Tags: | No Comments

  3. Thanksgiving Rum Pie

    November 6, 2007 by Tarrant Figlio

    This one may be prepared a day in advance and makes a nice “grown up” pie.

    1 envelop unflavored gelatin
    5 tablespoons cold water
    3 cups hot milk
    1/8 teaspoon salt
    8 tablespoons sugar
    3 eggs, separated
    5 tablespoons rum
    3/4 teaspoon almond extract
    1 9-inch baked pie shell
    1 cup heavy whipping cream
    1 tablespoon sugar
    1 teaspoon rum
    2 tablespoons grated semi-sweet chocolate

    Sprinkle gelatin on cold water; allow to stand 5 minutes. Dissolve in hot milk; stir in salt and 4 tablespoons of the sugar. Beat egg yolks and add milk mixture. Cook in double boiler over hot water, stirring constantly until slightly thickened. Remove from heat, cool thoroughly. Stir in the 5 tablespoons rum and almond flavoring.

    Beat egg whites until stiff,gradually adding remaining 4 tablespoons sugar. Fold into custard and turn into pie shell; chill thoroughly. When pie has set, spread with whipped cream to which the 1 tablespoon sugar and teaspoon rum have been added. Sprinkle with grated chocolate. Yield: 8 servings  Source: Southern Living Party-1972

    Category Desserts, Pastry, Recipes, retro food | Tags: | No Comments

  4. Rosy Apple Pie

    October 18, 2007 by Tarrant Figlio

    This recipe is another one that my family calls me to share with them. It is well, odd…but really, try it. You won’t go back to plain old apple pie. The crust turns out well every time…so worth it for just the pastry recipe. From the Crisco test kitchens. This is a super pretty pie, good for holidays!

    Crisco Oil Pie crust

    2 2/3 cups sifted all-purpose enriched flour
    1 teaspoon salt
    3/4 cup Crisco oil
    1/4 cup water

    Mix flour and salt in a bowl. Add Crisco oil and water. Stir with a fork until blended and dough holds together. Divide in half and form to flat circles.

    Roll out half the dough between two squares of waxed paper until circle of dough touches edges of paper. Dampen work surface to prevent waxed paper from sliding as dough is rolled.

    Peel off top paper. Pick up rolled dough with bottom paper and turn onto a pie plate, paper side up. Carefully peel off paper and press dough into pie plate. Trim dough even with edge of plate.

    Roll remaining dough in the same way for the top crust. Add filling to pastry-lined pie plate. Peel waxed paper from top crust and place over filling. Trim about 1/2 inch beyond edge of pie plate. Fold edge of top crust under edge of bottom crust. Seal by fluting with fingers or fork. Prick or slit top crust to allow for escape of steam. Bake as directed under filling recipe.

    Rosy Apple Filling

    3/4 cup sugar
    1/2 cup water
    1/4 cup red cinnamon candies (red hots/cinnamon imperials)
    5 medium cooking apples (5 cups sliced)
    1 tbs. flour
    1 tsp. lemon juice
    1 tbs. butter or margarine

    In a medium saucepan, combine sugar, water and cinnamon candies; cook until candies dissolve. Pare, core, and slice apples; add to sugar mixture; simmer until apples are red. Drain; save syrup. Blend flour into cooled syrup and add lemon juice. Spread apples in a pastry lined 9-inch pie plate. Pour syrup over apples. Dot with butter. Cover with top crust; seal, and flute edges. Cut slits for escape of steam. Bake at 400 F. about 30 minutes until desired brownness.

    Category Pastry, Recipes, retro food | Tags: | 1 Comment

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