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Dorothy Dean recipes offer great tips to round out a meal

Thousands of local women attendeded cooking schools and food demonstrations that were held weekly at The Spokesman-Review from 1935 through the 1950s. (File)

Holiday dinners aren’t complete without appetizers, desserts and drinks.

So here are a few more favorite Dorothy Dean holiday recipes from The Spokesman-Review archives to round out your menu.

Holiday Cheese Ball, 1957

4-ounce wedge blue cheese

8-ounce package sharp cheddar cheese, grated (2 cups)

3-ounce package cream cheese

1 tablespoon parsley

1 tablespoon grated onion

1 teaspoon Worcestershire sauce

1/2 cup very finely chopped nuts

1/4 cup finely chopped parsley or nuts

Allow cheeses to stand at room temperature to soften. Mix well with a tablespoon of parsley, onion, Worcestershire and ½ cup nuts. Place mixture on waxed paper and shape into ball. Refrigerate for 1 or 2 hours and then roll ball in ¼ cup parsley or nuts. Refrigerate until about an hour before serving time, allowing the ball to stand at room temperature. Center cheese ball on tray and surround with assorted crackers.

Sugared Walnuts, 1958

2 1/2 cups walnut halves

1 cup sugar

1/2 teaspoon salt

1 1/2 teaspoons vanilla

1/2 cup water

1 teaspoon cinnamon

Toast walnuts at 375 degrees for 15 minutes; cool. Separately combine sugar, water, cinnamon and salt in saucepan, cook to soft ball stage (238 degrees). Remove from heat; cool slightly. Stir in vanilla and nuts. Stir gently until mixture becomes creamy. Turn onto greased plate; separate walnuts as they cool.

Holiday Pound Cake, 1975

1 1/2 cups candied fruit mix

1/2 cup candied cherries, cut in half

1 1/4 cups cut-up dates

1/2 cup raisins

1 cup pecans or walnuts

1 cup sifted flour, divided

1 16-ounce package pound cake mix

1/4 cup butter

3/4 cup milk, divided

3 eggs

Combine fruit and nuts; toss with ½ cup flour. In mixer bowl, combine remaining ½ cup flour and pound cake mix. Blend in butter and ½ cup milk. Add eggs, one at a time, beating well after each addition. Add remaining ¼ cup milk; mix well. Stir in fruit-nut mixture. Turn into 3 (7-by-3-inch) loaf pans lined with well greased foil. Set pan of water on lower rack of oven. Bake at 325 degrees for 1 hour or until cakes test done. Remove from pans; cool on racks then remove foil. Wrap and store.

Yield: 3 cakes

Five Pound Fudge, 1955

4 1/2 cups sugar

1 large can evaporated milk

1/3 cup butter

1 teaspoon vanilla

8-ounce jar marshmallow crème

2 packages semi-sweet chocolate pieces

1 cup chopped nuts

Combine sugar, milk and butter in saucepan; cook to the soft ball stage (238 degrees). Remove from heat; add flavoring, marshmallow crème, chocolate and nuts. Stir just enough to melt chocolate and crème. Pour into buttered pans.

Spicy Molasses Cookies, 1942

9-ounce package mincemeat

1/2 cup water

1/2 cup butter

1/2 cup brown sugar

1 egg, well beaten

1/2 cup molasses

3 cup sifted flour

1/2 teaspoon soda

1/2 teaspoon salt

1/2 teaspoon ginger

Break mincemeat into pieces. Add water. Place over heat and stir until all lumps are thoroughly broken up. Bring to a brisk boil; continue boiling for 3 minutes, or until the mixture is practically dry. Allow to cool. Cream butter and sugar. Add egg and molasses and beat vigorously until smooth and creamy. Sift flour once, measure, add soda, salt and ginger and sift again. Add to butter mixture gradually, beating until thoroughly blended. Fold in cooked mincemeat. Drop by spoonfuls on greased baking sheet and bake in moderately hot oven, 375 degrees, 10 minutes, or until brown.

Yield: about 4 ½ dozen cookies

Coffee Pumpkin Pie, 1948

1 tablespoon flour

1 cup sugar

1/2 teaspoon salt

1/2 teaspoon ginger

1/2 teaspoon cinnamon

1 cup canned pumpkin

1 1/2 teaspoons coffee powder

1 cup evaporated milk

2 eggs, well beaten

1 unbaked 9-inch pastry shell

Mix together flour, sugar, salt, ginger, cinnamon and pumpkin. Add coffee powder to milk and heat until scalded. Beat eggs and add to first mixture with the milk. Blend thoroughly. Pour into unbaked pastry shell. Bake in hot oven, 450 degrees, 10 minutes. Lower heat to moderate, 350 degrees, and bake 25 to 30 minutes longer, or until filling is firm.

Cider Wassail, 1958

1 orange

1 lemon

2 sticks cinnamon

1 1/2 cups water

1/2 cup brown sugar

2 quarts apple cider

Squeeze the juice from fruit. Place rinds and spices in saucepan. Add water; cover and simmer 45 minutes. Strain over sugar; add fruit juices and cider. Heat to just the boiling point.

Yield: 20 servings

Cranberry Punch

46-ounce can grapefruit juice

46-ounce can pineapple juice

16-ounce bottle cranberry juice

2 (28-ounce) bottles ginger ale

Combine well-chilled juice with ginger ale. Pour over ice in punch bowl.

Yield: 50 servings