Golden Crescent Pudding: Summer Recipe 1940's Delmonte Ad

Golden Crescent Pudding
Del Monte Sliced Peaches, circa 1940

1 No. 2 1/2 can Del Monte Sliced Peaches
2 pkgs. vanilla flavor tapioca pudding
3 cups milk
1 cup syrup from peaches
1 tbsp lemon juice
1/2 tsp almond extract
Toasted, unblanched almonds
1/2 cup heavy cream, whipped

Prepare pudding as directed on package., using the milk and the cup of syrup drained from the peaches for liquid. Add lemon juice and almond extract. Pour into 10 x 6 x 1 1/2" dish, chill overnight. Meanwhile, cook down remaining syrup from peaches to about half. Chill. Turn out pudding on plate, top with peaches and almonds as shown. Serve with chilled peach syrup combined with the whipped cream. Serves 8.

Rosy Pear Compote (Better Homes & Gardens September 1970)

Rosy Pear Compote 
(Better Homes & Gardens September 1970)

This dessert was the top prize winner in the "Fast" category of pear desserts - Better Homes and Gardens magazine, September 1970

1 16-oz can whole cranberry sauce
1/3 cup sugar
1 tablespoon lemon juice
1/4 tsp ground cinnamon
1/4 tsp ground ginger
6 fresh pears, pared, cored and quartered
2 medium oranges, peeled, sliced and halved

In medium saucepan, combine cranberry sauce, sugar, lemon juice, cinnamon and ginger, bring mixture to boiling. Place pear quarters and orange slices in 1 1/2 quart casserole or baking dish. Pour cranberry mixture over pears and oranges. Cover and bake at 350 degrees for 40 minutes or until pears are tender. Spoon fruit mixture into sherbets or compotes.  Serve warm.

Makes 6 servings.

Glazed Carrots (Greer Garson Recipe)

Glazed Carrots
Recipe from Greer Garson, 1965 Ladies Home Journal

Glazed Carrots

15 small carrots, scraped and cut in half lengthwise
6 tablespoons butter
Juice of 1/2 lemon
3 tablespoons brown sugar
Salt and pepper to taste
1 tablespoon minced parsley


 Boil carrots in water until tender. Drain well. In large, heavy skillet,  melt butter, add lemon juice and brown sugar and heat until mixture becomes bubbly and syrup-like (about 5 minutes). Add the carrots and heat, spooning mixture over carrots until they are well glazed. Add salt and pepper, and just before serving, stir in  parsley.  Makes about 6 servings.