MANY OF THE GOOD MEMORIES we have of our own youth have been centered around situations in which we enjoyed a soda or a Good Humor on a stick – the way a Good Humor really should be made – and hasn’t been since. I can remember when the Boston Cooler came into popularity and when the “slush” was offered at every 4th of July carnival or amusement park.
HOMEMADE ICE CREAM – WITHOUT AN ICE CREAM MAKER
There is something about store-bought ice cream that tastes more like the cardboard in which it has been packaged than what it was intended to be! So, devising a simple method of making ice cream at home – without an ice cream maker – I have been very fond of these recipes. I’ve tried to make them without whipping cream, but it was nothing to write home about!
Making ice cream at home can be simple and accomplished without the advertised gadgets for electric ice cream makers – or the kind that Grandma used with the rock salt and the hand-operated crank. In fact, just a freezer container and an electric mixer can give you a very good dessert product that will be reminiscent of any you enjoyed from a commercial food company. Even if you don’t make your own ice cream from scratch, you can try the recipes that I have so enjoyed for creating various dishes from store-bought ice creams and sherbet’s.
When memories visit you, years from now, you will probably recall among the famous ice cream places were Dairy Queen, Baskin-Robbins, Howard Johnson’s, Sanders and Friendly’s restaurants – as well as the famous specialties like Sander’s hot fudge topping, Eskimo pies, Spumoni (with chunks of cherries, almonds and pistachios included) – as well as, creamy, thick malts and milk shakes. These will remain favorites of an adoring public of loyal fans, despite the critics and experts who would have us replace all these with bean sprouts, alfalfa and carob products.
BASKET & RIBBONS – STRAWBERRY ICE CREAM
3 egg yolks
14-ounce can, sweetened, condensed milk – or use my homemade version (see Index)
1 teaspoon vanilla
10-ounce package frozen sliced strawberries, thawed
16 ounces heavy cream, whipped stiff
In large mixing bowl, beat yolks until smooth – about 3 minutes on high-speed. On lowest speed, add the milk and vanilla, just to thoroughly combine. Drain and dice the berries and, with a sturdy spoon, stir them into the milk. Fold in the whipped cream, very carefully, with a rubber scraper until it is well distributed throughout the milk mixture. Pour into a 2-quart freezer container. Seal tightly. Freeze until firm enough to scoop. Makes about 1 ½ quarts.
FLOWERED JOHN’S SONS’ – CHOCOLATE ICE CREAM
13-ounce can Pet evaporated milk
6 ounces (¾ cup) Hershey’s chocolate syrup
1 tablespoon granulated sugar
1 ½ teaspoons vanilla
4 ounces heavy cream, whipped stiff
Put the beaters of your portable electric mixer in the freezer. Empty the can of evaporated milk into a 2 ½-quart, aluminum, mixing bowl; placing it, uncovered, in the freezer until small ice crystals begin to form on the surface of the milk at the sides of the bowl. Remove the milk and put the beaters into the mixer, beating the milk on low speed and increasing it to high as it thickens and soft peaks form. This process will take about 8 to 10 minutes. Don’t begrudge a minute of the beating time! The more air you can incorporate into the milk, the lighter the ice cream will be. Turn the mixer to lowest speed when the peaks are respectably firm and fold in the syrup, sugar, vanilla and the stiffly-beaten, whipping cream. Return it to the freezer – covering it this time with plastic wrap or heavy foil. Freeze until firm. Break it up with a fork and beat it again until creamy. Next, pack it into a freezer container with a tight-fitting lid and re-freeze it until firm enough to “scoop”. Makes a little over 1 quart for about 4 to 6 servings.
PINEAPPLE ICE CREAM – Follow the above recipe, substituting 6 ounces (¾ cup) bottled, pineapple, sundae topping for the Hershey’s chocolate syrup and do as otherwise directed.
FLOWERED JOHN’S SONS – SPUMONI
1 pint each: vanilla, chocolate, pistachio and strawberry ice creams - softened
1 cup each: toasted almonds, sliced, and shelled pistachios, chopped
10-ounce jar maraschino cherries, drained and halved
2 tablespoons rum flavoring
Lightly oil a ½-gallon (2-quart) freezer container. Spread half the softened vanilla ice cream over the bottom; then, spread half of the softened chocolate over that. Divide the softened pistachio and strawberry ice creams, each, in half. Into half of the pistachio ice cream, mix the almonds and pistachios. Combine the cherries with the rum flavoring, mixing into one half of the strawberry ice cream. Spread the half of the pistachio ice cream containing the nuts over the chocolate layer in the freezer container. Then spread the strawberry-rum ice cream mixture over that. Repeat the layers with the remaining ice creams until all have been used. Pack the mixture down gently, but firmly. Seal tight and freeze until firm enough to scoop. Makes ½ gallon.
THE TASTE OF THE TOWN!
WARREN PIERCE OF WJR – Radio, Detroit, was one of my first radio friends with whom I would visit on the air regularly, giving out recipe secrets from the food industry. When Warren had an evening show, we found that the listeners’ responses to the famous “make-at-home” recipes prompted some very interesting challenges. One of our annual visits was at Thanksgiving time, when we would reminisce about one of Detroit’s best-loved restaurants known as Greenfield’s. One of my favorite duplications was for their pumpkin pie, which I’ve included in this book (see Index.) Each time I offered Warren’s listeners one of the Detroit recipes, along would come requests for even more that I had not yet investigated. So, I would check out the new eating place, taste the house specialty and return to Warren’s show with the previously requested recipe. This is how most of the recipes in my collection were originally discovered.
SANDERS’ HOT FUDGE was one of the nicest experiences I had in working with imitations of the famous recipes, for John (Jack) Sanders, the grandson and president of the company founded by his grandfather, Fred, was one of the sponsors of Warren Pierce’s radio show. Imagine my reluctance to share with his listeners my version of Sander’s hot fudge. I had previously had so many threatening letters from food company lawyers that I didn’t know what to expect if I heard from the Sanders people! To my amazement, the letter we anticipated did arrive only 2 days after I gave my version of the hot fudge recipe to Warren’s listeners. The letter, however, said – if it wouldn’t ruin my fun in trying to duplicate these famous dishes, would Paul and I and all the kids kindly accept an invitation from Jack Sanders to tour their Oakman Boulevard Bakery and Confection plant and meet their Head Chef, Edy Mader. It was the beginning of a beautiful relationship, between my Secret Recipes and Fred Sander’s products and, I learned, encouraged many out-of-state orders for their products whenever I talked about them during my frequent radio visits around the country. As the slogan for Sanders’ Restaurants, Bakery and Candy company said, “When it’s from Sanders, even a little is a big, big treat…”
MY VISITS ON THE RADIO WITH WARREN PIERCE are still my favorite experiences in my recipe investigations. I would rather do a radio show with Warren, in fact, than television with anyone else. The audience is responsive and the feeling of having really shared something the listeners enjoy having is very rewarding. When Warren went to London for the wedding of Prince Charles and Lady Diana, he returned with a lovely recipe for me to try that was prepared by a chef who served the Prince and his party on their way to the theater. It was like a gourmet scrambled egg or strata dish that I’ve included in this book, as best I can come close to what the chef described on Warren’s show when he had me on one phone and the chef from London on another. See Index for my Prince Charles’ Skillet Strata.
SPEEDY SPUMONI
Soften 1-pint chocolate ice cream and stir in ¼ cup light rum, 1 cup chopped pecans and 10-ounce jar maraschino cherries, drained and chopped. Alternated in layers with 1 pint softened pistachio ice cream and 1 pint softened strawberry ice cream, swirling mixture to marbleized. Seal tightly and freeze until firm enough to scoop. Makes 1 ½ quarts. NOTE: you can also prepare this spumoni in an oiled bread loaf pan. Wrap in foil, sealing tightly. Freeze until firm, then slice 1 inch thick to serve.
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HOT FUDGE SAUCE – Like Sanders’
The interesting thing about recipes and formulas is that you can arrive at the same result with 2 entirely different sets of ingredients – as this hot fudge topping will prove.
Recipe Number 1 – my own favorite!
14-ounce can Eagle Brand milk
14 ounces light corn syrup (use EB milk can to measure)
½ pound (2 sticks) butter
12 ounces Nestlé’s milk chocolate candy bars – Do not substitute on brand of candy!
a few drops vanilla extract
In top of double boiler, over simmering water, combine all ingredients as listed, stirring about 15 minutes until smooth and melted. Cover and continue cooking for at least 30 more minutes, stirring about every 10 minutes. Cool and put through your blender in small portions, using on/off agitation on high speed until mixture is satiny-smooth. Makes 1 quart. Keeps refrigerated up to a month – reheat in top of double boiler over simmering water. Freezes well up to 6 months.
Recipe Number 2 – Follow the same method as in Recipe Number 1, but with these ingredients:
13-ounce can pet evaporated milk
1-pound Kraft light and dark caramels
½ pound (2 sticks) butter or margarine
12 ounces Nestlé’s milk chocolate candy bars – Do not substitute on brand of candy!
BUTTERSCOTCH ICE CREAM SAUCE
½ pound butter or margarine
14-ounce can Eagle Brand milk
14 ounces light corn syrup
3 packages, 6 ounces each, butterscotch morsels
Combine everything in top of double boiler over simmering water, stirring constantly until smooth. Use portable electric mixer to beat for 3 or 4 minutes, or until you have a satiny consistency. Better yet, put mixture through your blender on high-speed, using on/off agitation. Store in a 1-quart, covered container in the refrigerator for up to 6 weeks. Reheat in top of double boiler over simmering water just to warm it before serving over ice cream [or whatever else you wish.] If you want a thinner consistency, dilute sauce with a little hot, black coffee to desired consistency. Makes almost 1 quart.
Reproduced with permission from Gloria Pitzer; as printed in Gloria Pitzer’s Better Cookery Cookbook (St. Clair, MI: Secret Recipes Ltd., May 1983 – 3rd printing), p. 318.
DREARY QUEEN FROZEN CUSTARD
Here is an at-home imitation of the very popular soft-serve custard ice cream product that has made many restaurant names famous [since the 50s]!
Prepare a 3 1/8-ounce package vanilla pudding (NOT instant) with only 1 2/3 cup milk and one egg yolk beaten into it. Stir mixture in medium saucepan over medium-high heat until smooth and mixture “just” comes to a boil. Remove from heat at once and stir in 2 tablespoons butter until melted and smooth. Chill pudding in freezer for about 45 minutes. Beat together ½ pint whipping cream, a dash of salt, 1 teaspoon vanilla and 1/3 cup powdered sugar until very thick and stiff. Beat chilled pudding with an electric mixer for 1 minute. Don’t mind the darkened coating on top of the pudding – that blends right back in when you beat it well. Then, thoroughly stir (do NOT beat) the whipped cream mix into the smooth pudding. Transfer to a 6-cup freezer container. Freeze until firm. Break it up in a chilled, stainless steel or aluminum mixing bowl, using chilled beaters on electric mixer. Beat 2 egg whites, in a small bowl, until stiff but not dry; adding 3 tablespoons corn syrup. Set aside. Beat the whipping cream mixture until smooth and creamy. Fold egg white mixture into that, using lowest speed of mixer. Freeze until firm enough to scoop. Makes 1 ½ quarts. Freezes up to 6 months.
DREARY QUEEN – CHOCOLATE SYRUP (Like DQ)
This is, by far, the easiest way to make a smooth, chocolate syrup that’s as great on ice cream as it is stirred into beverages, like hot milk for a hearty cocoa drink – or into cold sodas, malts or milkshakes.
1 cup unsweetened cocoa
¾ cup each: granulated sugar and light corn syrup
1 cup cold water
¼ teaspoon salt
In a heavy, 2 ½-quart sauce pan combine all ingredients as listed, cooking and stirring on medium heat until melted and smooth. Use portable mixer on medium speed to blend mixture, keeping heat low so chocolate won’t scorch. Cook for 5 minutes, beating slowly until smooth. Beat in 2 teaspoons vanilla; then, pour into a 1-pint container. Cover tightly and refrigerate several hours before using. Keeps refrigerated up to about 8 weeks. Freezes up to a year.
Nostalgic!
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PUDDING ICE CREAM SAUCE
2 packages instant pudding and pie filling (3 ¾-ounce each) – 1 butterscotch and 1 chocolate
4 cups milk
4 tablespoons butter
¼ cup each: maple-flavored pancake syrup and hot, black coffee
In a heavy 2-quart sauce pan, prepare both puddings with the milk, cooking and stirring constantly over medium-high heat until smooth. As soon as you see the first bubble of a boil, remove from heat. Stir in remaining ingredients. Serve, while still warm, over ice cream. Makes 1 quart.
CHOCOLATE ICE CREAM BAR COATING
6 tablespoons melted paraffin
1 ounce unsweetened, solid, baking chocolate
12-ounce package semi-sweet, chocolate chips
5-ounce bar Nestlé’s milk chocolate
4 tablespoons butter
Combine everything in top of a double boiler over simmering water until mixture is perfectly smooth, using electric mixer on medium speed while mixture continues warming. Makes enough coating for 6 to 8 bars of ice cream – 3 x 4 x 2”. Store leftover chocolate mixture in a covered container in the refrigerator for up to a month. When ready to use again, reheat in top of a double boiler over hot water.
CHOCOLATE SYRUP
In a 1 ½-quart sauce pan over medium-high heat, combine 1 cup each: unsweetened cocoa powder, hot water and maple-flavored pancake syrup. Add ½ cup packed brown sugar and a dash of salt, stirring until smooth and mixture comes to a boil. At once, reduce heat to boil very gently for exactly 3 minutes! Remove from heat. Add 1 tablespoon vanilla. Beat vigorously with a sturdy spoon about 1 minute. Let cool for one hour. Refrigerate it in a covered container to be used within 2 months. Makes about 2 ½ cups of syrup.
CHOCOLATE-COATED STRAWBERRY GOOD RUMOR BARS
Nothing will ever take the place of the old-fashioned, Good Humor bars, with full-flavored ice cream, coated in thick, rich, deep chocolate that set it apart from any other ice cream bar on a stick. Today, the product, when you can find them, is less than the original I remember from my youth – but thank goodness for memories and for recipes that enable us to imitate our memories at home…
Strawberry ice cream mixture:
3 egg yolks
14-ounce can Eagle Brand milk
1 teaspoon vanilla
1-pint heavy whipping cream, whipped thick but not stiff
10-ounce carton frozen, sliced strawberries
In a large bowl, combine with electric mixer on medium speed, the egg yolks and Eagle Brand milk. Beat in the vanilla until smooth. Fold in the whipped cream. Put the strawberries through your blender, using an on/off agitation on high-speed until berries are puréed. Fold into Eagle Brand mixture and spread into a 9 x 12 x 2” pan that is lined with a sheet of greased foil. Freeze until firm. Cut ice cream mixture firmly into 9 bars, about 3 x 4” each. Make up one recipe of my Chocolate Ice Cream Bar Coating (see Index) in top of double boiler and, while chocolate is still warm, insert flat wooden stick in center of one of the 3-inch-wide ends of an ice cream slice and dip quickly into chocolate, coating evenly. Work with these one at a time! As soon as you have coated one in chocolate, place it on a paper plate and put in the freezer right away – before you do another one. After chocolate is set, wrap each in plastic sandwich bags. Keep frozen up to 3 months.
MARSHMALLOW SUNDAE TOPPING
4 egg whites, at room temperature, beaten with ¼ teaspoon salt until soft peaks hold
1 cup light corn syrup, plus ½ cup MORE
½ cup granulated sugar
½ teaspoon vanilla
Bring 1st cup of corn syrup and sugar to a hard boil in a small sauce pan, stirring constantly and timing it to boil briskly for 2 minutes. Don’t over-boil, or topping will be thin. Remove syrup from heat. Let bubbles subside. Resume beating egg whites while pouring in hot syrup in a thin, steady and constant stream. Rotate bowl in direction opposite of beater rotation until incorporated. Bring the other ½ cup corn syrup to a boil for 2 minutes. Resume beating egg mixture, adding this hot syrup in a slow steady stream. Add vanilla and continue beating on high-speed for 6 to 8 minutes or until thick and smooth. Refrigerate to use within 6 weeks. Makes 1 quart.
FUDGESICLES
1 cup Nestlé’s Chocolate Quick drink powder (or Hershey’s brand)
2 cups dry milk powder
2 ½ cups water
Dissolve the drink powder and milk powder in the water – either beating it with an electric mixer or using your blender to combine until very smooth. Divide mixture up between a dozen, 4-ounce, paper cups and set them side-by-side in a roasting pan, so they don’t topple over during freezing. Place a flat wooden stick in the center of each, or use small plastic spoons. Freeze until solid. Remove paper cups by rubbing them between the palms of your hands for a minute – they’ll slip right off. Makes about 12.
BEST PUDDING FUDGESICLES – another good idea for a rich, smooth texture is to prepare 1 recipe of my Fudgesicles (above) and 2 boxes of chocolate pudding, NOT instant, just as the boxes tell you to prepare it. Combine the fudgesicle mixture with the cooled cooked pudding. Divide this mixture between 24 paper cups, at about 4 ounces each. Place flat, wooden stick in center of each or use plastic spoons. Freeze until solid.
PUDDING POPSICLE
Prepare a 3 1/8-ounce package any flavor pudding (NOT instant) with 1 2/3 cup milk and one egg yolk beaten into it. Stir mixture in medium saucepan over medium-high heat until smooth and it “just” comes to a boil. Remove from heat at once and stir in 4 tablespoons each: butter (or margarine) and light corn syrup. Pour into popsicle molds (or fill 4-ounce paper cups.) Place a plastic spoon or flat wooden stick in center of each and freeze until solid. Makes about eight 4-ounce popsicles.
HOMEMADE PUDDING WORKS WELL in making your own frozen pudding popsicles – not to mention, what a lovely pie filling these mixtures also make. With the addition of one ingredient, the pudding popsicles can be perfect every time. Prepare pudding, and add the other ingredients as the Pudding Popsicle recipe (above) suggests, then add 1 envelope unflavored gelatin that has, first, been softened in ¼ cup cold water and placed over hot water until transparent. It gives it body!
PUDDING-SICLES PDQ
A quick way to make these, is to prepare any flavor (3¾-ounce package) instant pudding with ¼ cup LESS milk than the package directs. Into the prepared and thicken pudding, beat 2 tablespoons light corn syrup and then fold in an 8-ounce carton of Cool Whip. Divide between 8 small (4-ounce) paper cups. Place a plastic spoon or flat wooden stick in the center of each and freeze until solid. To remove the paper cups, rub the frozen cups between the palms of your hands for a minute or so and they’ll slip right off.
LOYAL CHOCOLATE PUDDING
3 cups milk
6 tablespoons flour
3 ounces unsweetened, solid, baking chocolate
¾ cup granulated sugar
¼ teaspoon salt
4 tablespoons butter or margarine
1 teaspoon vanilla
Put milk and flour through blender until smooth, using high-speed for about 1 minute. Pour mixture into top of double boiler over simmering water. Add chocolate, sugar and salt. Stir until chocolate is completely melted and mixture begins to thicken. Using a portable electric mixer on medium speed, beat the mixture, while keeping the water in the lower part of the double boiler at a gentle simmer. When thick and smooth, beat in the butter and vanilla just to blend. Remove from heat. Pour into 6 small dessert dishes. Refrigerate to serve well-chilled – or serve it while it is still warm. Your choice.
VANILLA PUDDING
2 ½ cups milk
3 tablespoons cornstarch
¼ cup sugar
½ teaspoon salt
1 teaspoon vanilla
2 egg whites, beaten stiff but not dry
Put milk, cornstarch, sugar and salt through blender on high-speed for 1 minute or until smooth. Pour into top of double boiler over simmering water. Stir constantly until smooth and thickened. Stir in vanilla and fold in the beaten egg whites. Refrigerate several hours before serving to 4.
BUTTERSCOTCH PUDDING
12-ounce package butterscotch baking chips
14-ounce can Eagle Brand milk
¼ pound butter or margarine
½ cup dark corn syrup
¼ cup hot, black coffee
In top of double boiler, over simmering water, combine all ingredients as listed, stirring constantly. When chips have melted, use electric mixer on low-speed to blend completely. Spoon mixture into shallow dessert dishes. Serve completely chilled or warm – both ways are great. Serves 4 to 6.
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LEMON ICE CREAM
14-ounce can Eagle Brand milk
6-ounce can lemonade concentrate, frozen
1 tablespoon lemon extract
2 drops yellow food coloring (optional)
1 pint whipping cream, whipped stiff
1 cup coarsely chopped, Lemon Drops, hard candy
In a large mixing bowl, combine Eagle Brand and lemonade, beating until smooth. Add extract (and color, if you wish.) Remove beaters and use rubber scraper to fold in whipped cream, followed by the candy. Pour into a 2-quart plastic freezer container with tight hitting lid. Freeze until firm enough to scoop. Makes almost 2 quarts.
ORANGE ICE CREAM – Prepare the Lemon Ice Cream recipe, above, using a 6-ounce can orange juice concentrate (frozen) rather than the lemonade, and orange extract rather than the lemon. If you choose to add food coloring – add one drop of red to the 2 drops of yellow. Also, substitute crushed, orange, Life Savers candy for the Lemon Drops – following rest of recipe as it otherwise directs.
HOT FUDGE – LIKE BROWN’S
I remember 2 Brown’s ice cream parlors [from my childhood in Southeast Michigan] – one in Royal Oak and one in Ferndale. When Brown’s went out of business, my dad took over their Ferndale building for his real estate office. That’s when I learned how they prepared their hot fudge topping. It’s entirely different than Sanders’ – with a unique, satiny texture and an unusual flavor!
2 cans (13 ounces each) evaporated milk
2 cups granulated sugar
Dash of salt
1 pound butter – margarine
1/3 cup dark corn syrup
12-ounce package semi-sweet, chocolate chips
1 pound, Kraft’s or Brach’s brand, light caramels
1 teaspoon vanilla
Put everything, except vanilla, in top of large double boiler, over simmering water, using electric mixer to beat it as it cooks until melted and smooth – about 30 minutes – or put it in blender, in small portions, using medium-high speed. Add the vanilla last and give it another minute or two to blend (or beat). Makes 2 quarts. Keeps refrigerated for 6 weeks, well-covered. Freezes well for about 6 months.
BASKET & RIBBONS CHOCOLATE SYRUP
Of all the recipes, I have tried to develop for various products, this is the most interesting and, because I love the original place, whose products I attempt to imitate, I share this version as often as possible with my radio friends.
1 cup each: unsweetened cocoa powder, hot water and honey
½ cup packed brown sugar
Dash of salt
1 tablespoon vanilla
Place ingredients, as listed, in a heavy, 3-quart sauce pan, over direct heat. Keep it on medium-low and stir constantly until melted, smooth and thoroughly heated. Use electric mixer to beat it while cooking, until it has a satiny texture – or put it through your blender on low-speed for a minute. Refrigerate in a covered container. Keeps for weeks. Freezes for months. Makes 2 ½ cups of syrup.
CAROL SYRUP – CORN SYRUP SUBSTITUTE
Some people, I’ve been told over the years, are allergic to corn syrup. To help with that problem, I tried to devise a substitute for this product, coming up with the following formulas:
For dark syrup:
2 tablespoons butter or margarine
dash of salt
2 ½ cups water
1 cup packed brown sugar
3 cups granulated sugar
¼ cup dark molasses
½ teaspoon each: vanilla and maple flavoring
Place all but the vanilla and maple flavoring in a 2 ½-quart, heavy saucepan. Cook over medium-high heat, stirring constantly, until mixture comes to a boil. Let it boil hard for 5 minutes – set your timer! Stir often, then, reduce to lowest heat and cook at a gentle simmer, for 10 more minutes. Cool completely. Store in covered container at room temperature to be used within 2 months. Makes 2 cups.
For light syrup: Combine in a 2 ½-quart sauce pan, over medium heat until mixture comes to a boil: 2 cups granulated sugar, ¾ cup water, ¼ teaspoon cream of Tartar and a dash of salt. Reduce heat to simmer. Cover pan and cook 3 minutes, just to reduce crystal build-up on sides of pan. Uncover and cook, stirring often, to “soft ball stage” – when you drop a little from a spoon into a glass of ice cold water and it falls to the bottom in a soft ball. Cool the syrup completely and store in a covered container at room temperature to be used within 2 months. Makes 2 cups.