My great grandmother used Bordens sweetened condensed milk in place of sugar and creamer in her sanka coffee every morning. Back in the day she made her own sour cream and butter. She was born in 1898 was a farm girl in Northern Wisconsin and married a dairy farmer and moved to central Wisconsin. She was Norwegian so made all those yummy Norwegian pastry and cookies. Her sugar cookies had sour cream in them.
This is Tom's wife, using his account. You made my heart SING when you made homemade whipped cream to top the pie. You didn't use cool whip, or a whipped cream from a can. It was made from scratch. YAY!
Homemade whipped cream is like my secret weapon when it comes to certain desserts. Cool Whip has its place (I make a Fruit Pizza that just wouldn't be the same without it), but when it comes to things like icebox cakes and pies, homemade is my go-to.
If you used marshmallow fluff with the chocolate and graham cracker crust, you could call it a S'mores pie. Whipped cream, pecans, and caramel sauce with chocolate filling and the graham crust would make it a Turtle Pie. This would be a very versatile recipe
I also use to save the tiny point boxes on different foods to buy products from the Betty Crocker catalog. I bought cooking gadgets and serving pieces such as slotted spoons, butter knives and sugar spoons. Those catalogs had a variety of merchandise. There was flatware and small appliances,curtains and tablecloths, sofa throws, ornaments and knick knacks.
The sweetened condensed milk recipe my mother-in-law loved to make was 7-layer cookies, butter, graham cracker crumbs, chopped nuts, chocolate chips, butterscotch chips, coconut and the condensed sweetened milk. You made the graham cracker crust, layered the other ingredients, poured on the milk and bake. It was a family favorite.
I saw a recipe for making those 7 layer bars (we called them “Hello Dollies” in miniature graham cracker pie shells. I am going to try making a dozen with the recipe.
I love Vietnamese coffee! I’ve started buying sweetened condensed milk in squeeze pouches in addition to the cans. It’s so easy to use if you don’t need a whole can.
I'm American and if I want sweet coffee, I used sweetened condensed milk. I started using condensed milk in the early 80s when a Guatemalan friend introduced it to me.
Oh, I could see a layer of cream cheese with powdered sugar and a little whipped cream ,then put your chocolate pie filling on top of that, then finish with the whipped cream and chocolate curls. Looks Delicious!
I grew up with a mother who was an excellent cook and this looks like the pie she used to make. She had always whipped her own cream and made her own crusts. At some point though, she started doing quick and easy everything. When I asked her why, her reply was "Nobody cares anymore." That was sad coming from a woman who would still read cookbooks and mark recipes she would never make. Good video, Anna.
I think on this pie, if you had cooked it a little longer after adding the water, it would have solidified more, and faster. - I share your fascination old fashioned and brand cookbooks!
Chocolate seizes because it contains no water- it’s effectively a dry particle(cocoa powder) suspended in fat (cocoa butter). Cocoa particles desperately want to absorb water, so when water is added to melted chocolate the dry particles all clump up to absorb the water and they abandon the fat. When you melted the chocolate in the sweetened condensed milk you added water in a controlled way because the milk has water in it so adding more water later will not cause it to seize.
I have a mini recipe booklet put out by some peanut bureau back in the 1940s. Every recipe is for kids and is made with peanut butter. Everything in it looks so good!
A great tip for stabilizing whipped cream- use (a few teaspoons of instant vanilla pudding (yes I know but it is really good I promise) powder to sweeten and add vanilla to the liquid cream. It tastes very good- not like instant pudding- and it keeps very well. No collapsed whipped cream. try it!!
My Granny and Grandma both had special skills in the kitchen and made all that stuff including cooked cake icing. I cheat some and use pudding and tubs of icing, but will make the cake myself to bake. My Grandma was a whiz at the cooked icing, mine always came out runny and dull looking so I gave up on that. lol Have a great day
Delicous😋 My mom did a lot of these sweetened condensed milk recipes!!! We also used a lot of PET brand evaporated milk as well. Yep EAGLE & Pet were always in our pantry! Thanks for sharing this one!
I remember writing to different name brand companies with money orders enclosed to get the mini pamphlet style books as late as the 1990's. Mostly Campbell's but also Sun Maid and Bisquick.
My grandmother made strawberry-rhubarb pie with rhubarb she used from her garden. We have no written recipe and no one else in the family knows how to make it. It was my dad's favorite. One day I might try, but I haven't yet. Some others have tried recipes, but none have been the same.
@@yvonnepalmquist8676 I like strawberry rhubarb but I love just rhubarb. I always just added the same amount of strawberries as the rhubarb and some sugar. I just put both fruits in a dish in fridge until it starts making it's own juice and put it in a pie crust and bake. Never really had a recipe either, just learned it from my mom.
This recipe takes me back to my childhood in the 80's. My grandma would always make a chocolate pie (this could be the recipe) for every holiday. It was sooo good and my favorite. she didn't make a traditional Silk Pie. In regards to Chill time. I have a refrigerator from the 60's in my home (we affectionately call it Big Brown and refuse to get rid of it unless it actually stops working). It is COLD. Everything cools down much faster and stays ice cold in that fridge. You also can't thaw anything in this refrigerator. This may factor into why you see a difference in chill time vs modern refrigerators. Vintage Fridges were just better.
It's my preferred "birthday cake" and no one else I know seems to prefer it over other fruits. Which is so surprising to me, as a kid cherry was every where. Now, not so much.
At 1:50.... BEFORE you add the hot water, you can just take the mixture as it is.... take it off the heat, beat it for about 30-45 seconds with an electric mixture, and smear it on a cake for frosting. DELICIOUS... and very sticky and gooey. However, you got to work FAST.... because it will set up and be unspreadable in about 60 seconds after you shut the mixer off.
My mom got several of those cookbooks with green stamps. I remember asking her why mine took longer to set. The refrigerators of that time were colder.
OMG I was scared when you added the water too!!! Glad it didn't seize up on you!! I love those little baking booklets too..I think the pie came out yummy looking. I wonder if you stuck in the freezer for an hour if it would firm up more? But hey I would eat it soft no matter what!
It was touch and go for a minute there with the water! I may try to stick it in the freezer for a bit before serving when I make it again. Or maybe I just didn't cook the filling for long enough? The instructions were VAGUE. 😂 I guess that's par for the course with vintage recipes sometimes!
Maybe it would have been firmer, if you had mixed it a little bit longer over the double boiler. 'Cause it looked very liquidy when you stopped. But that's just something I thought about, when you said you had it to cool for so long and it still was softer then you know even soft cakes are. The idea with the marshmallows sounds amazing.... it definitively would sweet it up even more, but I can imagine it would be delicious ^^
My all time favorite product booklets are the kraft ones. Used to get them free and saved them all....... until one of my MANY air force moves when they disappeared. 😢
I found the old Gracie allen and George Burns show advertised the Carnation brand condensed and sweeted canned milk i loved listening to Gracie about how to use the product
i've got a recipe for the lemon merangue pie with the sweetened condensed milk. it's just got the pie crust, eggs (separated), lemon juice, and scm, + sugar to taste added to the egg whites for merangue, but it tastes great. you mentioned the difference in pie crust size, and what i do is buy a 10" pie crust and double the recipe, abd it tastes great.
Chocolate cream pie, yes please! I love the old product booklets. Have a few. Got rid of some a while back, tiny ones for things like olive oil. I do remember sending coupons in the mail for some of them.
Love your videos, I love cooking, really interesting watching all the vintage recipes, some are very weird , looks like you're enjoying yourself while you're cooking, I enjoy watching, it's very entertaining.
Reminds me of the time my Aunt brought a fudge pie for after dinner. Everyone took a bite. Everyone had this look of horror - then everyone, including my aunt said ,"You for got the sugar!" Apparently while making the pie, she got distracted and forgot the sugar.
Graham cracker crust is delicious for a pumpkin pie too. I only had graham cracker crust in my pantry one Thanksgiving...but after tasting that combo I always use it instead of regular pie crust.
Maybe my family should try it that way. I have a sister who will only eat the filling, because she doesn't like pie crust. She doesn't like pie, either. Except for pumpkin pie filling, lol.
I wouldn't have thought to use graham cracker crust, but a normal pie crust. It probably tastes sweeter with a graham crust. With graham cracker, I could see not only marshmallow, but maybe a 7-minute frosting - giving it a s'more vibe either way.
The recipe is added in her description box. Keep in mind with the internet, a lot of these recipes can be found, either at recipe sites, blogs, product websites, or nostalgia sites.
I use completely unsweetened whipped cream much of the time, if the dessert is very rich or sweet. Pecan pie, especially... I always serve with unsweetened whipped cream. It counteracts the intense richness for me.
Have you heard of Eagle Brand Frosting for cake? I know you remove the paper label from the can and then boil the can for a while. But I am unsure what you do after that? Do you have this recipe among your collection?
Ugh, seriously?! That umpire must be moonlighting as a magician with those calls. And our batters? It's like they're swinging blindfolded. Can we get some real gameplay or are we stuck with this circus? #NotImpressed #BaseballBlues"
My great grandmother used Bordens sweetened condensed milk in place of sugar and creamer in her sanka coffee every morning. Back in the day she made her own sour cream and butter. She was born in 1898 was a farm girl in Northern Wisconsin and married a dairy farmer and moved to central Wisconsin. She was Norwegian so made all those yummy Norwegian pastry and cookies. Her sugar cookies had sour cream in them.
I'm going to try your great grandmother's coffee creamer. Thanks!
@@smorgasbroad1132 it gives the coffee a hint of Carmel flavor.
Cafe con leche. When i travelled to Central America, lotsa places did this.
This is Tom's wife, using his account. You made my heart SING when you made homemade whipped cream to top the pie. You didn't use cool whip, or a whipped cream from a can. It was made from scratch. YAY!
Homemade whipped cream is like my secret weapon when it comes to certain desserts. Cool Whip has its place (I make a Fruit Pizza that just wouldn't be the same without it), but when it comes to things like icebox cakes and pies, homemade is my go-to.
If you used marshmallow fluff with the chocolate and graham cracker crust, you could call it a S'mores pie. Whipped cream, pecans, and caramel sauce with chocolate filling and the graham crust would make it a Turtle Pie. This would be a very versatile recipe
I think it would give a fantastic s'more vibe with 7-minute frosting, too.
My husband's grandma made this pie for him every holiday. I should try the recipe and surprise him
I also use to save the tiny point boxes on different foods to buy products from the Betty Crocker catalog. I bought cooking gadgets and serving pieces such as slotted spoons, butter knives and sugar spoons. Those catalogs had a variety of merchandise. There was flatware and small appliances,curtains and tablecloths, sofa throws, ornaments and knick knacks.
The sweetened condensed milk recipe my mother-in-law loved to make was 7-layer cookies, butter, graham cracker crumbs, chopped nuts, chocolate chips, butterscotch chips, coconut and the condensed sweetened milk. You made the graham cracker crust, layered the other ingredients, poured on the milk and bake. It was a family favorite.
Oh my word I LOVE 7 Layer Cookies (we called them Magic Cookie Bars in our family)! Definitely one of my favorite treats.
Love those!
I saw a recipe for making those 7 layer bars (we called them “Hello Dollies” in miniature graham cracker pie shells. I am going to try making a dozen with the recipe.
I agree that condensed milk always looks so luxurious pouring out of the can!
I love how Vietnamese people use it in their coffee!
I love Vietnamese coffee! I’ve started buying sweetened condensed milk in squeeze pouches in addition to the cans. It’s so easy to use if you don’t need a whole can.
@cooking_the_books I've never seen squeeze pouches before but I'll look out for them next time I'm in America.
I'm American and if I want sweet coffee, I used sweetened condensed milk. I started using condensed milk in the early 80s when a Guatemalan friend introduced it to me.
Had it on shaved ice last time I visited New Orleans. Amazing.
Oh, I could see a layer of cream cheese with powdered sugar and a little whipped cream ,then put your chocolate pie filling on top of that, then finish with the whipped cream and chocolate curls. Looks Delicious!
I grew up with a mother who was an excellent cook and this looks like the pie she used to make. She had always whipped her own cream and made her own crusts. At some point though, she started doing quick and easy everything. When I asked her why, her reply was "Nobody cares anymore." That was sad coming from a woman who would still read cookbooks and mark recipes she would never make. Good video, Anna.
I think on this pie, if you had cooked it a little longer after adding the water, it would have solidified more, and faster. - I share your fascination old fashioned and brand cookbooks!
Chocolate seizes because it contains no water- it’s effectively a dry particle(cocoa powder) suspended in fat (cocoa butter). Cocoa particles desperately want to absorb water, so when water is added to melted chocolate the dry particles all clump up to absorb the water and they abandon the fat. When you melted the chocolate in the sweetened condensed milk you added water in a controlled way because the milk has water in it so adding more water later will not cause it to seize.
I've noticed some of your other comments. Are you a food scientist or pro chef?
My mom used to make the magic cookie bars... and would leave the coconut off one side for me :-)
I have a mini recipe booklet put out by some peanut bureau back in the 1940s. Every recipe is for kids and is made with peanut butter. Everything in it looks so good!
That booklet sounds amaaazing.
A great tip for stabilizing whipped cream- use (a few teaspoons of instant vanilla pudding (yes I know but it is really good I promise) powder to sweeten and add vanilla to the liquid cream. It tastes very good- not like instant pudding- and it keeps very well. No collapsed whipped cream. try it!!
That actually makes a lot of sense. And I vaguely remember my aunt giving that tip years ago. And she's the best baker I know.
My Granny and Grandma both had special skills in the kitchen and made all that stuff including cooked cake icing. I cheat some and use pudding and tubs of icing, but will make the cake myself to bake. My Grandma was a whiz at the cooked icing, mine always came out runny and dull looking so I gave up on that. lol Have a great day
Delicous😋 My mom did a lot of these sweetened condensed milk recipes!!! We also used a lot of PET brand evaporated milk as well. Yep EAGLE & Pet were always in our pantry! Thanks for sharing this one!
They always turn out so well and taste so delicious! I can see why she made recipes like this a lot.
@@cooking_the_books Oh yes! We loved them!
I remember writing to different name brand companies with money orders enclosed to get the mini pamphlet style books as late as the 1990's. Mostly Campbell's but also Sun Maid and Bisquick.
Chocolate pie and rhubarb pie are my absolute favorites
SAME! 😋
My grandmother made strawberry-rhubarb pie with rhubarb she used from her garden. We have no written recipe and no one else in the family knows how to make it. It was my dad's favorite. One day I might try, but I haven't yet. Some others have tried recipes, but none have been the same.
@@yvonnepalmquist8676 I like strawberry rhubarb but I love just rhubarb. I always just added the same amount of strawberries as the rhubarb and some sugar. I just put both fruits in a dish in fridge until it starts making it's own juice and put it in a pie crust and bake. Never really had a recipe either, just learned it from my mom.
I find your videos very calming.
Glad you like them! 😊
I actually have a Philadelphia Cream Cheese cookbook and, of course, a Hershey's Cocoa
It's quite a coincidence that you highlighted the 9 1/2 minute fruitcake! That's our family's long-time favorite!
Oh my gosh, good to know it’s a keeper! I may have to give it a try this Christmas. 🎄
I would watch you even if you did'nt cook ! You're really entertaining funny and really sarcastic.Btilliant ❤😂
This recipe takes me back to my childhood in the 80's. My grandma would always make a chocolate pie (this could be the recipe) for every holiday. It was sooo good and my favorite. she didn't make a traditional Silk Pie.
In regards to Chill time. I have a refrigerator from the 60's in my home (we affectionately call it Big Brown and refuse to get rid of it unless it actually stops working). It is COLD. Everything cools down much faster and stays ice cold in that fridge. You also can't thaw anything in this refrigerator. This may factor into why you see a difference in chill time vs modern refrigerators. Vintage Fridges were just better.
Yes, love the cherry topped cheesecake, so delicious 😊
It's my preferred "birthday cake" and no one else I know seems to prefer it over other fruits. Which is so surprising to me, as a kid cherry was every where. Now, not so much.
The recipe my mom (and I) use is “CherryO CreamCheese pie”. It’s my go-to no bake cheesecake.
U nailed it!🌹Thank You Anna🥰Def gonna make!
I grew up in the 60s, and we had this pie a lot. We ate it with a spoon because it was the same texture 😂
At 1:50.... BEFORE you add the hot water, you can just take the mixture as it is.... take it off the heat, beat it for about 30-45 seconds with an electric mixture, and smear it on a cake for frosting. DELICIOUS... and very sticky and gooey. However, you got to work FAST.... because it will set up and be unspreadable in about 60 seconds after you shut the mixer off.
My mom got several of those cookbooks with green stamps. I remember asking her why mine took longer to set. The refrigerators of that time were colder.
It set up so well, not as stiff as a jell-o pudding pie, looks creamy and delicious
I loved this pie! Will definitely be making it again.
OMG I was scared when you added the water too!!! Glad it didn't seize up on you!! I love those little baking booklets too..I think the pie came out yummy looking. I wonder if you stuck in the freezer for an hour if it would firm up more? But hey I would eat it soft no matter what!
It was touch and go for a minute there with the water! I may try to stick it in the freezer for a bit before serving when I make it again. Or maybe I just didn't cook the filling for long enough? The instructions were VAGUE. 😂 I guess that's par for the course with vintage recipes sometimes!
Maybe it would have been firmer, if you had mixed it a little bit longer over the double boiler. 'Cause it looked very liquidy when you stopped. But that's just something I thought about, when you said you had it to cool for so long and it still was softer then you know even soft cakes are. The idea with the marshmallows sounds amazing.... it definitively would sweet it up even more, but I can imagine it would be delicious ^^
Now I'm craving chocolate pie! That looks so good!
Thank you 😋 I can’t get enough of these easy icebox pies! I made another one after this. 😂 video soon to come!
Looks delicious 😊
My all time favorite product booklets are the kraft ones. Used to get them free and saved them all....... until one of my MANY air force moves when they disappeared. 😢
I love this pie! So yummy ! Thanks for sharing
You’re welcome!
I found the old Gracie allen and George Burns show advertised the Carnation brand condensed and sweeted canned milk i loved listening to Gracie about how to use the product
i've got a recipe for the lemon merangue pie with the sweetened condensed milk. it's just got the pie crust, eggs (separated), lemon juice, and scm, + sugar to taste added to the egg whites for merangue, but it tastes great. you mentioned the difference in pie crust size, and what i do is buy a 10" pie crust and double the recipe, abd it tastes great.
I remember the double boiler my mom had, she kept it for at least 45 years
Yes gotta make it
This pie was so delicious. Now I want to make another one. 😂
@@cooking_the_bookslet us know if you do if there is any tips to make it set up better!😊
Also, I now need to look up that 9 and 1/2 minute fruit cake. My dad loves fruitcake and anything I can whip up fast is a good thing
Another viewer said it’s her family’s favorite fruitcake recipe!
Chocolate cream pie, yes please! I love the old product booklets. Have a few. Got rid of some a while back, tiny ones for things like olive oil. I do remember sending coupons in the mail for some of them.
I have Eaglebrand in my blood. ❤
We sent in labels for the little product cookbooks..❤
I really like the shortbread crust
A shortbread crust is so lovely.
Yum
I love cheesecake with cherry over any other. It's even my preferred "birthday cake."
Same.
You could try making stabilized whipped cream with a little gelatin. It won't weep.
Your channel just pop up, so glad ,
Glad you enjoy it! 😊
Love your videos, I love cooking, really interesting watching all the vintage recipes, some are very weird , looks like you're enjoying yourself while you're cooking, I enjoy watching, it's very entertaining.
Yummy! I think you did a great job. I’m going to give it a go 😊 Thank you for sharing the recipe.
Thank you!! I hope you enjoy it.
Yum. Thank you.
Thanks for watching!
Looks so good! It is making me want dessert ❤
Ed tried this one and really liked it!
Wonderful thanks so much
Thanks for watching, Doris!
Fabulous and entertaining brilliance
Thank you!
I'd throw it in the freezer to harden up. :) Yep that's what I'd do so its more like an ice cream pie. ;)
The pie looks fabulous! I enjoy your videos! New subscriber
Thanks so much! 😊 It was sooo good. I want to make another one now. 😂
Yummy!
So good!
Looks very yummy! Now I want one! LOL!
It really was so good! I'll probably make another one soon. 😄
Ha! I had forgotten that I had I booklet from Borden’s- mine is from 1946! It has a few pie recipes, but not this chocolate one.
Nice! I love Borden's cookbooks. Sweetened condensed milk makes everything better!
Hi, Anna I do not think you cooked the filling long enough I think it should have been thicker to start with. In any case it looked so good.
Reminds me of the time my Aunt brought a fudge pie for after dinner. Everyone took a bite. Everyone had this look of horror - then everyone, including my aunt said ,"You for got the sugar!"
Apparently while making the pie, she got distracted and forgot the sugar.
Oh, man 😂
It happens 😂
Graham cracker crust is delicious for a pumpkin pie too. I only had graham cracker crust in my pantry one Thanksgiving...but after tasting that combo I always use it instead of regular pie crust.
Maybe my family should try it that way. I have a sister who will only eat the filling, because she doesn't like pie crust. She doesn't like pie, either. Except for pumpkin pie filling, lol.
Interestingly, I have a booklet from Benson & Hedges cigarettes with recipes from restaurants and another produced by Bacardi Rum- rum cake 🤗
I remember the recipe booklets were also inserts in magazines, especially holiday editions.
Sinc it is a bit runny- I'd make the chocolate pie in individual cups- no crust but sprinkle buttered graham cracker crumbs on the top.
That book was one I had. Our house burned down back in April. Everything is gone.
I wouldn't have thought to use graham cracker crust, but a normal pie crust. It probably tastes sweeter with a graham crust. With graham cracker, I could see not only marshmallow, but maybe a 7-minute frosting - giving it a s'more vibe either way.
I wish I did have the book would love to have it so i could make and try recipe
The recipe is added in her description box. Keep in mind with the internet, a lot of these recipes can be found, either at recipe sites, blogs, product websites, or nostalgia sites.
I use completely unsweetened whipped cream much of the time, if the dessert is very rich or sweet. Pecan pie, especially... I always serve with unsweetened whipped cream. It counteracts the intense richness for me.
Have you heard of Eagle Brand Frosting for cake? I know you remove the paper label from the can and then boil the can for a while. But I am unsure what you do after that? Do you have this recipe among your collection?
I've seen videos on it. It turns it into caramel.
Maybe try the freezer to set. That's what I use 😊
Could you make chocolate meringue pie from scratch please?! My grandmother used to make it and it was my favorite pie ever!!
I will make a note and add it to my list! The list is getting longer as people request dishes and recipes, but I will try to get to it in the future.
@@cooking_the_books No hurry… I just really enjoy watching your videos 🌷
Well heck, maybe a two-fer video of chocolate meringue and lemon meringue (wink-wink).
condensed milk and graham crackers, the BEST stoner food ever.
I read somewhere that if you cut two pieces in a pie, the first piece comes out easier. I don’t know if this really works or not. ☺️
Have you got a copy of a be ro flour cook book
I think I had that cookbook as a child and my mother got it free or cheaply by buying Eagle brand products.
I wonder if maybe you should have cooked the filling longer? 🤷♀️
My aunt made chocolate cream pie in the 60's, itt looked like ha. B ri
I have one recipe that adds water to chocolate and it looks like it is seized and all of a sudden it thickens like pudding.
Kindergarten easy. 😀
😢my pie never did thicken
Just use less water and it won’t be so soft.
Ugh, seriously?! That umpire must be moonlighting as a magician with those calls. And our batters? It's like they're swinging blindfolded. Can we get some real gameplay or are we stuck with this circus? #NotImpressed #BaseballBlues"