Woolworth's Ice Box Cheese Cake & Apple Dumplings

Many folks remember the old 5 & 10 cent stores like Woolworth's While searching for something I came across these two interesting items which at one time were served at Woolworth's Diner. Enjoy!

Woolworth's Ice Box Cheese Torte
Yield: 12-16 servings

1 (3-oz.) pkg. lemon-flavored gelatin
1 cup boiling water
1 (8-oz.) pkg. cream cheese
1/2 cup sugar
1 teaspoon vanilla
1 tall can (13-oz.) Milnot, whipped
3 cups Graham cracker crumbs (or less if desired)
1/2 cup butter or margerine, melted

Dissolve gelatin in boiling water. Chill until slightly thickened (I chill
this until it is the consistency of an uncooked egg white).

Cream together the cream cheese, sugar and vanilla. Add the gelatin
and blend well. Fold in stiffly whipped Milnot(this can be done with and
electric mixer).

Mix Graham cracker crumbs and melted butter together; pack 2/3 of
the mixture on bottom and sides of a 9x13-inch pan (or larger). Add
filling and sprinkle with remaining crumbs. Chill several hours or
overnight.

Cut into squares and serve plain (my favorite way) or garnished with
fruit.

I have never tried using any other type of canned evaporated milk as
Milnot is what the recipe calls for. It is a different type of canned milk.
If you can not find Minot in your area, they have a website where you
can purchase it www.milnot.com. I hope you enjoy this recipe as
much as I have. I also have tried using a different flavored jello like
strawberry and cherry - I didn't like it as much as with the original
lemon flavor. Enjoy!

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Easy Apple Pies

Mildred Williamson

1 can (10) "Butter Me Not" Biscuits
Chopped apples (about 1 to 1 1/2 Tbsp in each)
1 stick butter
1 c. granulated sugar
1 (12 oz.) can Mountain Dew
1 tsp. ground cinnamon

Rollout biscuits very thin. into a circle. Place chopped apples on one
half of biscuit; fold over and use fork to seal edges. Place in a 9x13
inch casserole dish.

Combine and bring to boil the butter, sugar, Mountain Dew, and cinnamon.
Pour this mixture over pies and bake as you would biscuits. Bake at 350°
to 400° for 12 to 15 minutes until brown.
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EASY APPLE DUMPLINGS WITH VANILLA SAUCE

1 can 10 refrigerated "Butter Me Not" biscuits
5 apples - cored and halved

1 cup white sugar
1 cup water
1/2 cup butter, melted
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon

Preheat oven to 350 degrees F (175 degrees C).

Butter a 7x11 inch baking pan.

Separate biscuit dough into 8 pieces. Flatten each piece of dough
into a circle. Wrap one biscuit around each apple half and place,
seam side down, in pan.

In small bowl, combine sugar, water, melted butter and vanilla.
Pour mixture over dumplings in pan. Sprinkle cinnamon on top.

Bake 35 to 40 minutes, until golden.

Serve hot.
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OLD FASHIONED APPLE DUMPLINGS

Pastry for 2 (10 inch) pie shells

6 med. firm cooking apples
1 tbsp. lemon juice
1/2 c. granulated sugar
1 tsp. ground cinnamon
1 c. dark brown sugar
1 tbsp. (1/4 stick) butter

2 c. water
3/4 c. granulated sugar
2 tbsp. (1/4 stick) butter
1 tsp. vanilla extract
1/8 tsp. ground mace (optional)
1/8 tsp. grated nutmeg
Cream

Preheat oven to 375 degrees.

Roll out pie dough to form a rectangle, 14x22 inches. Cut into 6
uniform squares. Core the apples, but leave them whole. Pour the
lemon juice into a small bowl. In another small bowl, combine the
granulated sugar and cinnamon. Roll each apple first in lemon juice,
then in sugar and place each on top of dough square. Fill each apple
cavity with approximately 2 tablespoons brown sugar and 1 teaspoon
butter. Pull the pastry squares up over the apples and crimp the
edges tightly; you will have pretty round pastry balls. Place in an
oiled 9x13x2 inch pan. Bake for 1 hour or until apples are tender.
While apples bake, combine all the sauce ingredients in a medium saucepan
set over high heat. Bring to boil and cook rapidly for 1 minute. After
the dumplings have baked for 30 minutes, pour the sauce over top of the
dumplings and bake 30 minutes longer, basting occasionally.
Serve hot with the cream.
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Custard Sauce

1½ c milk
2 tsp cornstarch
1 T sugar
1 egg yolk
½ tsp Pure Vanilla extract

In a heavy 1- to 1½-quart saucepan, combine ¼ c of the milk and the
cornstarch, and stir with a whisk until the cornstarch is dissolved.
Add the remaining 1¼ c of milk and the sugar, and cook over moderate
heat, stirring, until the sauce thickens and comes to a boil. In a
small bowl break up the egg yolk with a fork and stir in 2 or 3
tablespoons of the sauce. Then whisk the mixture back into the remaining
sauce. Bring to a boil again and boil for 1 minute, stirring constantly.
Remove the pan from the heat and add the vanilla. Custard sauce is served
hot with such desserts as blackberry or cherry-and-apple pie, apple
dumplings or jam sponge. Makes about 1½ cups sauce.
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Apples and Filling:

6 apples
3/4 cup firmly packed dark brown sugar
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg

Put a peeled, cored apple in the center of each square. Fill with
sugar/raisin mixture and dot with butter. Moisten edges of dough and
bring it up around each apple. Seal the edges to within 1/2" of the
top. Turn back the four corners to expose tops of apples.

Vanilla Sauce:

2 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt
1/2 cup granulated sugar or,
lightly-packed dark brown sugar
1 cup boiling water
1 teaspoon Pure Vanilla Extract

Sauce: Melt butter in a saucepan. Add flour and salt. Stir until smooth.
Add granulated or brown sugar. Blend and cook over medium heat, stirring
constantly, until mixture bubbles and is lightly browned (about 5 minutes).
Remove from heat and blend in 1 cup boiling water. Stir until combined.
Return to heat and bring to a boil, stirring until smoothly thickened.
Add vanilla. Serve over hot dumplings.