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It’s been hot around here lately, so this week we decided to make a frozen treat. This is milk sherbet. 5.0 from 2 reviews Print Milk Sherbet...

Well, we have another dessert on the Mid-Century recipe this week because, well…I didn’t feel like making anything gross. So, you can imagine how upset I was when Tom requested rice pudding. Okay, okay. You can stop yelling. I get it. You love rice pudding. I, however, hate the stuff. And tapioca pudding. It’s a texture thing, mostly.  I HATE firm chunks of things...

You had me at “chocolate”. And “pecan”. And “pie”. From Betty Crocker’s Holiday Hostess “Can Do” Recipes, 1967 Like this:Like Loading......

What can you do with PET dry milk? Well, according to the new cookbook in the Digital Library, Good And Nourishing from 1961, you can make: Hidden Jam...

From a Dream Whip pamphlet, approx. 1975 Like this:Like Loading......

A dress-up dessert? For whom? Mr. Hankey? Wait…I can kind of see the resemblance… From Borden’s Eagle Brand Magic Recipes, 1965 Like this:Like Loading......

  I don’t know about you guys, but I am d-r-o-o-l-i-n-g over Cakeland.  I don’t care if it is just a cartoon! Tarts and Flowers, approx...

A dizzying array of tapioca. From Easy Triumphs with the New Minute Tapicoa, 1934 Like this:Like Loading......

  Welcome to this week’s Mid-Century Menu!  This week we are delving into an area we haven’t played in much in the Mid-Century Menu: Desserts. Not pies or cakes, but Jello-based desserts.  Mostly the Jello here is filled with onions and celery, and hardly ever turns into anything even remotely dessert-like.  Well, today we are going to turn it all around with...

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