Happy
Holidays
from the
Board of Trustees
and
the Staff
of the
Franklin Park
Public Library
Franklin Park Public Library District
10311 Grand Avenue
Franklin Park, IL 60131
847-455-6016
www.fppld.org
Mark
Johnson
Memorial
Dessert
Recipe
Booklet
Coffee Cake
(As given to the library by G.K. Franklin)
Mark Johnson
The Franklin Park Library community was deeply saddened
by the sudden passing of Mark Johnson on August 27,
2011. Mark was a member of the library staff for over 30
years. For many of those years, he was the Head of the
Local History Department and is best remembered for his
knowledge of the history of Franklin Park and the
surrounding suburbs.
Those of us who worked with Mark also fondly remember
how much he enjoyed food (with the exception of green
food). He made a point of experiencing different
restaurants, and he collected recipes. The dessert recipes
in this year’s booklet are all from Mark’s personal
collection. We thought it fitting that the first recipe in the
booklet also has a local history connection. The coffee
cake recipe is from Gustave King (G.K.) Franklin, the son of
Lesser and Sarah Franklin.
Enjoy!
3 cups flour
1½ cups sugar
2 teaspoons baking powder
2 teaspoons cinnamon
¼ teaspoon salt
½ cup raisins
½ cup currants
1½ cups milk
2 eggs
2 tablespoons melted butter
1 teaspoon lemon extract
Into a sifter put
2 cups flour, 1 cup sugar, 2 teaspoons baking powder,
2 teaspoons cinnamon and ¼ teaspoon salt.
Sift into bowl and add ½ cup raisins*, ½ cup currants*, 1½ cups milk, 2 eggs,
2 tablespoons melted butter, and 1 teaspoon lemon extract.
*Dust raisins and currants with flour before adding to prevent
them from sinking in batter while baking.
Pour mixed batter into buttered pan and add the following mix to
the top after first spreading a generous coat of melted butter over
the top of the batter. Mix: 1 cup flour and ½ cup sugar. Double
amounts for thicker crust.
Bake 25—30 minutes in moderate oven.
"This recipe has been passed along from generation to generation. It
was brought to the U.S. in Civil War days and at that time was said to
be several hundred years old."
G.K. Franklin
2
French Silk Pie
Old World Butter Horns
Pastry
½ lb. butter
½ lb. margarine
4 cups flour
1 cup sour cream
2 egg yolks
1 ounce yeast
Meringue Filling
2 egg whites
½ cup sugar
½ teaspoon cinnamon
½ cup chopped nuts
Pastry
Sift flour; cut in shortening and yeast. Add sour cream and egg
yolks. Mix well and leave in refrigerator overnight. Divide dough
into sixths or eighths. Take one part of dough and roll out to about
9-inches in diameter on a board dredged with powdered sugar. Cut
into 8 pie-shaped wedges. Spread ½ teaspoon filling on each wedge
and roll toward pointed end. Bake on ungreased cookie sheet at
375° for 15 minutes.
9-inch pie crust
1 cup sugar
¾ cup butter (not margarine)*
3 squares (3 ounces) unsweetened chocolate, melted and cooled
1½ teaspoons vanilla
3 eggs
Unsweetened whipped cream (optional)
Chocolate curls (optional)
*Note: Some brands of margarine produce a nonfluffy, sticky filling
when used in this pie. The results were so unsatisfactory that using
only butter is recommended.
In a small mixing bowl, cream sugar and butter about 4 minutes or till
light. Blend in cooled melted chocolate and vanilla. Add eggs, one at
a time, beating on medium speed with electric mixer for 2 minutes
after each addition, scraping side of bowl constantly. Turn into pastry
shell. Chill several hours or overnight till set. Garnish with whipped
cream and chocolate curls, if desired. Cover and chill to store.
Debost Torte (No Bake)
Meringue Filling
Beat egg whites until stiff, gradually adding sugar and cinnamon.
Fold in nuts.
1 Sara Lee pound cake
1 6-ounce package semi-sweet chocolate chips
1 cup sour cream
1 teaspoon instant coffee
1 teaspoon vanilla
With serrated knife, cut cake lengthwise into 5 layers. Between layers
spread the following frosting: melt semi-sweet chocolate chips over
hot water. Remove from heat and stir in sour cream, instant coffee,
and vanilla. Spread between layers and on top. Connoisseurs do not
frost the sides. Refrigerate at least 12 hours before serving.
Wrap loosely in foil. Torte keeps in refrigerator for a week.
3
4
Orange Cake
(Recipe provided by Louise Keuck)
Gale’s Famous Pumpkin Squares
LAYER 1
24 crushed graham crackers (1¾ cup)
⅓ cup sugar
½ cup melted butter
Cream together:
½ cup butter or margarine
1 cup sugar
pinch of salt
Mix together and pat into a buttered 9x13-inch pan.
Add 1 egg, beaten
1 cup sour milk (if none, add 2 tablespoons vinegar to regular
milk)
LAYER 2
2 eggs
¾ cup sugar
8 oz. cream cheese, softened
Beat until fluffy; pour over crust and bake 20 minutes at 350°F.
LAYER 3
1 (16 oz.) can pumpkin (2 cups)
3 egg yolks
½ cup sugar
½ cup milk
½ teaspoon salt
2 teaspoons cinnamon
Mix all ingredients together and cook over a medium heat, stirring
constantly until mixture thickens, about 5 minutes.
1 envelope unsweetened gelatin
¼ cup cold water
Mix together over low heat or in microwave until gelatin is
dissolved, about 3 minutes on stove or 1 minute in microwave.
Stir into pumpkin group and let cool. Layer cooled pumpkin group
over cheese layer. Refrigerate and serve with a dollop of Cool Whip.
5
Combine with 1 teaspoon baking soda
2 cups flour
Grated rind of one orange
1 cup raisins*
*Note: Pour some hot water over the raisins and let sit for a while to
plump. Drain off water before adding raisins to batter.
Bake in a 10"x13" greased baking pan for 30 minutes in a 350° oven,
or until cake comes away from pan. While hot, spread with glaze.
Glaze
Juice of 1 orange
Juice of ½ lemon
½ cup sugar
Mix well and spread over hot cake.
6
Pink Parfait Pie
1
¾
1
1
1
3 oz. package strawberry gelatin
cup boiling water
10 oz. package frozen sliced strawberries
pint strawberry ice cream
8-inch prepared pie crust
Brownies
(Recipe provided by Helen Erickson)
Brownies
1 cup sugar
1 stick margarine
4 eggs
16 oz. Hershey’s syrup
1 cup flour
½ teaspoon salt
Empty gelatin into blender, add boiling water. Let stand 10 seconds to
soften. Cover, blend 10 seconds or until dissolved.
Put all ingredients in bowl and mix. Put in jelly roll pan. Bake at 350°
for 20 to 30 minutes.
Cut package of frozen strawberries in half. Set aside half for topping;
allow to thaw. Add other half to gelatin mixture along with ice cream;
blend until smooth, about 20 seconds. Chill 5 to 10 minutes or until
mixture mounds when spooned, stirring occasionally.
Topping
Pile into crust. Chill 3 to 4 hours or until firm. Garnish with whipped
cream and strawberries.
1½ cups sugar
6 tablespoons butter
6 tablespoons milk
½ cup chocolate chips
Boil first three ingredients for 3 minutes. Remove from heat. Add
chocolate chips; stir until melted. Spread on brownies.
Chocolate Peanut Butter Swirls
1 cup peanut butter
½ cup powdered sugar
½ cup light corn syrup
2 cups Cheerios
1 (5.76 oz) package milk chocolate chips
2 tablespoons water
Fudge
1 large can condensed milk
5 cups sugar
1¼ lbs butter
Mix peanut butter, powdered sugar and corn syrup in medium bowl.
Stir in cereal. Shape mixture into 1¼ inch balls (or smaller), flatten
slightly.
Melt butter, mix ingredients and bring to a boil. Boil for about 10
minutes (226° F on candy thermometer). Hotter and longer boiling will
make a harder fudge.
In saucepan, melt chocolate chips and water; stir constantly over
medium heat. Cool.
Pour over:
18 ounces semi-sweet chocolate chips
5 cups mini marshmallows
Dip tops of balls into chocolate and place on waxed paper-lined cookie
sheet. Refrigerate at least 30 minutes.
Makes about 5 pounds—will fill a large cookie sheet with sides. Taking
the product out and letting it air dry in chunks will help firm the fudge.
Best when refrigerated.
7
8
Blueberry Tea Cake
Cake
1 cup sugar
½ cup butter
2 eggs
2 cups flour
2 teaspoons baking powder
⅔ cup milk
1 cup blue berries
Pinch of salt
Sift together baking powder and flour. Set aside. Cream together
sugar and butter; work in eggs. Add sifted ingredients and milk
alternately to creamed mixture. Add salt. Pour dough into baking
pan. Flour blueberries and pour over top of dough. Bake at 375° for
30 minutes or until cake comes away from pan.
Topping
1 stick margarine
2 teaspoons vanilla
1½ cups confectioner’s sugar
Cream margarine and vanilla together. Sift confectioner’s sugar;
gradually blend into margarine mixture.
Cherry Cream Cheese Tarts
Dough
1 3 oz package cream cheese, softened
½ cup butter or margarine, softened
1 cup sifted enriched flour
¼ teaspoon salt
Filling
½ cup commercial cherry preserves, cut up
½ cup chopped walnuts
1 teaspoon grated lemon peel
Blend cream cheese and butter; add flour and salt. Form dough in
ball; chill 3 to 4 hours. Mix preserves, nuts and peel. Divide dough in
half. On lightly floured surface, roll each half into 12" x 10" rectangle,
⅛" thick. Cut each in twenty 2½" squares. Place ½ teaspoon filling in
center of each square. Moisten edges, fold in triangles. Seal edges
with fork. Bake on ungreased sheet at 375° for 12 minutes. Dust with
confectioner’s sugar.
9
French Apple Slices
2 cups sifted flour
½ teaspoon salt
¾ cup shortening
2 egg yolks
1 tablespoon lemon juice
7 tablespoons cold water
Sift the flour once, measure and re-sift with the salt. Cut in the
shortening with a pastry blender or two knives until the mixture
resembles coarse meal. Beat the egg yolks slightly, add the water and
lemon juice and blend. Add to the dough and stir only until a soft dough
is formed.
Filling
8 apples
1 tablespoon flour
1 cup sugar
½ teaspoon cinnamon
¼ teaspoon salt
½ teaspoon nutmeg
¾ cup currants or seedless raisins
Peel the apples and slice thin. Combine the sugar, salt, flour, cinnamon
and nutmeg and blend thoroughly. Add to the apple slices and toss
gently so that all the apples are coated.
Roll half the dough ⅛-inch thick on a lightly floured board. Place in the
bottom of a shallow 7"x12" baking dish. Arrange alternate layers of apple
slices and currants on the crust.
Roll out the top crust, cut several slits in it to allow for the escape of
steam. Place on top of the apples and seal edges of crusts. Bake in a
moderate oven (350°) for about 1 hour, or until the apples are tender.
Remove from oven, cool and frost with a thin confectioner’s sugar icing.
Icing and frosting recipes
can be found on page 13.
10
Scotch Lace Cookies
¾ cup margarine or butter
½ cup sugar
1 package butterscotch pudding
1 tablespoon vanilla
2 cups oatmeal
½ cup chopped pecans
Cream margarine or butter and sugar; add pudding mix and vanilla
and blend well. Mix in nuts and oatmeal by hand. Batter will be firm.
Roll into balls using a rounded measure teaspoon of dough for each
cookie. Place 3” apart on ungreased cookie sheet and flatten slightly
with fork. Bake at 350° for 12—15 minutes. Watch cookies after 10
minutes of baking. Cool slightly before removing from pan.
Apricot Nectar Cake
1 package plain yellow cake mix
¾ cup vegetable oil
1 package orange Jell-O (or lemon) 1 teaspoon pure orange extract
4 egg yolks
(or lemon)
¾ cup apricot nectar
4 egg whites, stiffly beaten
In large mixing bowl, combine cake mix and Jell-O. Add remaining
ingredients except egg whites and mix well with mixer on medium
speed. Fold in beaten egg whites, and put batter into a 10-inch tube
spring form cake pan. Bake in pre-heated oven at 325° for 45-55
minutes, or until cake is done. Remove from oven. Leave cake in pan
and immediately pour over it a mixture of:
2 cups confectioner’s sugar and 4 tablespoons orange juice
(or lemon)
Dorothy’s Pumpkin Squares
Crust
Regular size box of yellow cake mix (reserve 1 cup for topping)
½ cup margarine, melted
1 egg, beaten
Filling
2 eggs
16 oz can pumpkin
1 cup evaporated milk
½ cup sugar
Topping
1 cup of cake mix
¼ cup sugar
½ teaspoon vanilla
1 teaspoon cinnamon
¼ teaspoon ginger
⅛ teaspoon cloves
¼ cup margarine
Grease a 9"x13" pan. Mix together the dry cake mix (minus 1 cup),
melted margarine, and beaten egg. Mix well and press in pan for
crust.
Beat eggs for filling and add milk and the rest of the ingredients.
Beat until smooth and pour over crust.
Topping: Cut margarine into dry ingredients and sprinkle on top of
filling.
Bake at 350° for 45 minutes.
After pouring over cake, allow to cool completely before removing
from the pan.
Alice Stratemeyer, from whom Mark collected this recipe, shares this
hint: "I lightly grease and flour the cake pan."
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12
Confectioner’s Sugar Glaze Icing
1¼ cups confectioner’s sugar
3 tablespoons milk
½ teaspoon clear vanilla extract
Butter Cream Frosting
Stir milk into sugar. Add vanilla. Drizzle over cookies, cakes, etc.
May be thickened with more confectioner’s sugar or thinned with
milk or other flavored liquids. Make about ½ cup of icing.
Whipped Cream Frosting
1 teaspoon unflavored gelatin
2 cups heavy cream
¼ cup confectioner’s sugar
¼ cup cold water
Dash of salt
½ teaspoon almond extract
In a small bowl, sprinkle gelatin over cold water to soften.
Meanwhile scald ¼ cup of the cream. Pour scalded cream over
gelatin, stirring until dissolved. Refrigerate until consistency of
uneaten egg white. With beater, beat gelatin mixture until smooth.
Whip remaining cream, fold in salt, sugar, almond extract, and
gelatin mixture. This sets fast so work quickly.
1 cup shortening such as Crisco
(or ½ shortening and ½ butter or margarine—butter
flavoring may also be added if all shortening is used)
1 pound powdered sugar
dash of salt
1 teaspoon vanilla
⅓ cup milk or water
Combine all ingredients and beat for 3 to 5 minutes. If too stiff, add
small amount of water. If you want a pure white icing use all
shortening and water.
Cream Cheese Frosting
2 - 3oz. packages cream cheese
2 tablespoons cream
5 cups of sifted powdered sugar
1½ teaspoons vanilla
Soften cheese. Blend in cream. Gradually stir in sugar. Add vanilla.
Frosts tops and sides of two 8" or 9" layers.
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