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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 ...

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 ...

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

  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 ...

  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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