Recession Proof Baking Tips

In my endless search for ice cream recipes that don’t require an ice cream machine, I unearthed a Hershey’s Chocolate Cookbook from 1934.  It’s my best discovery to date and the cheapest to make.  Start by melting 2 oz. of dark chocolate in a bowl over boiling water.  Add a cup of sweetened condensed milk and stir for five minutes.  Then add a cup of water, let cool, add 1 cup of whipped cream, and 1/4 tsp of flavoring extract.  Place it in a shallow pan and put it in the freezer.   It’s easier than making brownies.

I love old school desserts — junket custards, jello molds, upside down cake.   This pineapple dessert is easy, cheap and truly gratifying.  I found it In the Settlement Cookbook.  It calls for three inexpensive ingredients and yields excellent results. Mix together a half pound of mini marshmallows with drained pineapple from a can. Then, pour a cup of heavy cream over it and place in the fridge overnight. Serve this ambrosia ice cold in small bowls – it’s a delicious combination for barely any money. If you want, add a sprinkle of toasted coconut.
 

The English don’t get enough credit for their pastries.  Trifle, treacle pudding, or plum pudding.   What accompanies plum pudding is genius — hard sauce.  And it goes with any dessert  Just beat together a very soft 1/3 cup of butter with a cup of sifted confectioner’s sugar. Add a few drops of vanilla. If you want a creamier sauce, gradually add about 3 tablespoons of milk, and a teaspoon of brandy for even more flavor.