1/2 tablet "JUNKET" Rennet Tablet
1-1/4 teaspoon citric acid
1 gallon milk

"American mozzarella" is the cheese commonly used on American pizza. It is made using citric acid for acidification instead of bacterial fermentation as in other cheeses. It is very elastic, melts well and strings when hot.

Instructions:

1. Warm milk over gentle heat 88ºF (31ºC), take care not to scorch.
2. Dissolve 1-1/4 tsp. citric acid powder in 1/2 cup cool water. Add to 88ºF milk, stir well.
3. Dissolve 1/2 tablet Junket Rennet into 1/4 cup cool water. Stir thoroughly into warmed milk mixture. Let set undisturbed for 1-2 hours, until a clean break is achieved.
4. Cut curd into 1/2 inch cubes.
5. Warm the curds and whey over low heat, stirring gently to warm evenly and keep the curds separated until temperature reaches 42º C (108ºF). Hold at 42ºC for 35 minutes, stirring every five minutes to keep curds separated and off the bottom.
6. Collect curds by pouring curds and whey through a fine cloth held in an 8 inch sieve over a 1 gallon container, let drain for 15 minutes. Save whey to make ricotta if you wish (see recipe)
7. Break up curd, mix in 1 teaspoon salt thoroughly.
8. Place 1 cup of salted curd into 2 cup measure.
9. Microwave on high for 45 seconds
10. Separate hot curd from container with the back of a fork, knead with hands to distribute heat evenly. Heat again for 20 more seconds. Stretch and fold to make smooth and elastic, shape into a soft ball.
11. Drop into cold, salted water (1/3 cup salt per quart), let sit in refridgerator for a day, store in an air tight container. Use within a week or so.

 

 

COTTAGE CHEESE

Ingredients:

1/4 Junket Rennet Tablet
1/2 cup water
1 gallon skim milk
1/4 cup buttermilk
1 teaspoon salt
1/3 cup cream

1. Dissolve Rennet Tablet in water by crushing. Set aside. In a large saucepan, heat skim milk to 70º F. Stir in buttermilk and Rennet Tablet solution, mixing well. Cover with towel and let stand at room temperature 12 to 18 hours until firm curd forms. To test for a firm curd, remove a milk sample at a point near the edge of the saucepan with a spoon. The curd is ready to cut when the coagulated milk sample holds its shape and the edges are sharply defined.

2. Cut curd into 1/2-inch long pieces using a long knife. Heat curd slowly over hot water until temperature reaches 110ºF. Hold curd at that temperature for 20 to 30 minutes, stirring at 5-minute intervals to heat curd uniformly. Pour mixture onto the fine cheesecloth in a colander and drain off whey.

3. After whey has drained 2 to 3 minutes, lift curd in cheesecloth and immerse in pan of cold water 1 to 2 minutes, stirring and pressing with a spoon. Then immerse in ice water 1 to 2 minutes. Drain the curd until it is free from whey and place in a large bowl. Add salt and cream and mix thoroughly. Chill.

Please note: The use of any type of Lactaid milk with Junket Rennet Tablets will cause the custard to not set.

BASIC HARD CHEESE
1 gallon fresh milk (the fresher the milk, the more predictable the cheese)
1/4 cup active cultured buttermilk (1/2 cup plain yogurt will also work)
1/2 tablet rennet (1/4 tablet will work, but takes a bit longer to coagulate, see step 5)
salt
One gallon of milk yields about one pound of cheddar-style cheese. You may use skimmed or whole milk for this cheese, but whole milk makes a richer cheese. This cheese has no added color and
REQUIRED APPARATUS
thermometer, reading range 0 to 225F (-10 to 110C)
whisk or other effective stirring and mixing device
Sterilized2 stainless steel 4-6 quart pot1 with lid. (A thick metal bottom prevents burning.)
Long bladed knife (9-10 inches long)
8" strainer
large handkerchief, sterilized by boiling and drying
cheese pressing frame (4" diameter, 5" tall can, about 20 oz, ends removed, save one end for a follower)
PROCEDURE
INOCULATE THE MILK: The evening before you plan to make cheese, warm 1 gallon of fresh milk to 68F (20C) in the sterilized pot. Thoroughly blend in 1/4 cup buttermilk to inoculate. Cover inoculated milk with the sterilized lid.
INCUBATE OVER NIGHT: Let sit out at room temperature overnight.
WARM THE MILK: The next morning, gently warm the milk up to 86F (30C). Meanwhile, dissolve 1/2 tablet of Rennet in 1/4 cup cold water.
ADD THE RENNET: Stir the dissolved rennet into the 86F milk to mix thoroughly. Cover, let sit undisturbed for an hour or more in a warm place in the room. Be patient. Do not disturb the milk until it has coagulated.
ACHIEVE A CLEAN BREAK: Test for a "clean break" (completed action of rennet): Probe a clean finger into the milk and lift. If it has gelled enough to break cleanly as the finger is lifted, go to next step. If the milk is liquid or semi-gelatinous and softly flows across your finger, let sit until a clean break is obtained. It may take as long as 1-2 hours more. Be patient, do NOT disturb the milk.
CUT THE CURD: Once a clean break is achieved, cut the curd with a long knife: begin at one edge of the pot and cut straight to bottom. Cut repeatedly parallel to first cut, but increasing the angle of the knife until reaching 45 degrees at the other side of pot. Rotate the pot a quarter of a turn, cut as before. Repeat the rotating and cutting two more times, yielding 1/2 inch cubes of curd.
SET THE CURD: Place the pot over a low fire, stir curd with cleaned bare hand by reaching down to bottom, gently lifting and stirring. Cut larger curds as they appear. Do not mash or squeeze. Continue stirring for 15 min to prevent the curds from clumping together or overheating at the bottom. Warm the curds to 92F (34C) for softer curd cheese, or as high as 102F (39C) for very firm cheese.
SEPARATE CURDS AND WHEY: Stir and maintain 92F until curd has contracted to consistency of firm scrambled eggs. Remove from stove and let sit for 10 minutes. The curds should sink in whey. Pour off the whey through a strainer and save for ricotta if you wish. Place the curds in a large bowl.
ADD SALT: Sprinkle two teaspoons salt over curds, working with hands to mix in. Pour off any additional whey.
PRESS THE CHEESE: Line a smooth-sided 4" x 5" tin can from which both ends have been removed with a sterile large white handkerchief. Place the still-warm curds into the cloth, press into the can. Fold the corners of the cloth over top of the curds and cover with the cut-out end of the can. Place a heavy weight on top to press down the curds. Let sit at room temperature for 12 hours or so.
CURE THE CHEESE: The next morning, remove and unwrap the cheese from the press. Rub the outside with salt, re-wrap with a fresh handkerchief and place on a rack in the refrigerator. Replace "bandage" when it becomes wet (daily at first). When a dry yellowish rind forms (about one to two weeks in the refrigerator), dip in melted wax, store in refrigerator for about a month (if you can wait that long). The longer you wait, the sharper the cheese.

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Avoid aluminum pots because the acid will dissolve the aluminum.
Sterilize the pot just before use by pouring 1/2 inch of water in the bottom, covering, and bring to a rolling boil for at least five minutes. Pour out the water, replace sterile lid, keep sterilized pot covered until you are ready to add the milk.

 

 

1 gallon milk whole milk for a richer flavor or skimmed milk for low calorie cheese
1 Tbl fresh active plain yogurt to use as an inoculum
1/2 tablet Junket Rennet to coagulate the milk
5 Tbl table salt to prepare the pickling brine
Feta is traditionally made in Greece from ewe's milk, but a good facsimile can be made with cow?s milk, etc. It is a fresh, snow-white cheese which is pickled in brine and therefore is a salty cheese. It is fabulous with kalamata olives and pita bread, as well as in a Greek salad.

EQUIPMENT COMMENTS
1) 5 quart stainless steel pot with lid sterilized by placing a small amount of water in it, covering, and boiling for 5 minutes
2) thermometer should read in the range of 32-220 F (0-110 C)
3) long bladed knife to cut the curd
4) quart strainer to support the draining cloth (handkerchief)
5) 2 sterile handkerchiefs draining cloth, sterilized by boiling and hanging to dry
6) receiving container to catch draining whey. A one gallon bowl or clean plastic bucket will do.
7) cheese mold and weight Cut the ends out of a smooth-sided 4 x 5 inch tin can, save one of the cut ends for the press

PROCEDURE

Warm the milk in the sterilized pot to 86°F (30°C). Do not let it burn on the bottom. Remove from heat.
Mix yogurt with an equal part milk to blend, then stir into the warmed milk to mix thoroughly.
Cover and let inoculated milk sit for one hour at room temperature. Meanwhile, dissolve 1/2 Junket Rennet tablet in 1/4 cup of cool water.
After the inoculated milk has set for one hour, stir in the dissolved rennet to mix well.
Cover and let the inoculated, renneted milk sit overnight at room temperature.
The next morning, the milk should have gelled to produce a clean break (as in the basic cheese recipe). Some of the whey will have separated. Cut curd as per basic cheese (see recipe). The curds should be about 1/2 inch in diameter.
With very clean hand and arm, reach to the bottom of the pot and gently lift the curds to stir. Cut large pieces which appear with a table knife so that they are 1/2 inch pieces. Continue gentle stirring for 10-15 minutes until curd is somewhat contracted.
Decant off the whey through the handkerchief supported by the strainer, then pour curds into handkerchief. Let the curds drain until no more whey drains out (about 2-4 hours). The whey may be saved for ricotta (see recipe).
Transfer the drained curds into a bowl, break into small pieces and mix in 1/2 tsp salt.
Prepare the cheese mold by lining the tin can (with ends cut out) with a handkerchief. Place the curds into mold, fold over ends of the cloth, place one of the cut ends on top, and place a heavy weight on top to press the curds. Let sit overnight to drain.
Prepare pickling brine (12.5% salt): 20 oz of water plus 5 Tbl salt. Stir to dissolve.
Remove the cheese from the press and cut into 1.5 inch pieces. Place into a wide-mouth quart jar. Pour brine over to cover. Let pickle for 1-2 days in the refrigerator. The cheese pieces may then be removed from the brine and stored in an air tight container in the refrigerator. Rinse before use to remove excess salt.

 

General Instructions for Homemade Cheese
Buy whole, pasteurized milk from a creamery for the best possible cheese.

1. Heat the milk in a stainless steel saucepan and, stirring often, warm it to the required temperature (each recipe varies slightly).

2. Still stirring, add the rennet (or citric acid), as for ricotta. Cover; let curds form without stirring, keeping the temperature steady.

3. Using a rubber spatula, break up the curd. This will allow the whey to separate from the curd. A resting period usually follows this step.

4. Place a sturdy cheesecloth over a bowl. Using a slotted spoon, transfer the curd to a cheesecloth.

5. Grab the cheesecloth and pull it tight, allowing the whey to drain off into the bowl underneath.

6. Transfer the curd to perforated baskets over a plate with a slotted spoon. The baskets should be perforated in order to faciliatate the draining of the whey.

7. Refrigerate the curd; it will set into cheese. Allow it to set for the number of hours specified in the recipe.

8. Turn the cheese out of the basket and press the basket on top of the cheese to create an imprint, or weigh it down with a small can or weight if required.

9. Some cheese is rubbed with salt or immersed in brine before being eaten. Refrigerate the cheese and serve within 3 to 5 days, depending on the recipe.

 

 

NEUFCHATEL CHEESE
1 gallon milk
1/4 cup culture buttermilk (fresh)
1/4th tablet Junket Rennet tablet
This is a soft, spreadable cheese originated in France and is eaten fresh. Sometimes called "farmer's" cheese, think if it as a low fat cream cheese which can eaten on crackers straight or mixed with seasonings, used in cheese cake, folded into omelets, etc.

EQUIPMENT

5 quart stainless steel pot with lid, sterilized by boiling a small amount of water for 5 minutes covered
whisk, used to mix ingredients. Try not to create foam.
thermometer, should read in the range of 32-220 F (0-110 C)
quart strainer
sterile handkerchief, sterilized by boiling and hanging to dry
receiving container, to catch draining whey. A one gallon bowl or clean plastic bucket will do.
PROCEDURE

Pour milk into the pre-sterilized 5 quart stainless steel pot. Warm to 65 F with stirring.
Meanwhile, dissolve 1/4 tablet rennet in 1/4 cup water.
When the milk reaches 65 F, remove from heat, add buttermilk, whisk to mix thoroughly.
Stir the dissolved rennet into the 65 F inoculated milk, blend thoroughly.
Cover and let sit overnight undisturbed at room temperature (65-70F, 20C).
The next morning, a clean break should have formed (see recipe for basic cheese for the test). If the coagulated milk is not firm enough, let it sit until is does, as long as another 12 hours.
When a clean break is achieved, cut the curd into 1/2 inch cubes (see recipe for basic cheese for technique). Some recipes call for stirring the soft curd with a whisk. This will work, but will make the separation of curds and whey more difficult.
Ladle the curds and whey into a clean sterile handkerchief supported in a large strainer, placed over a one gallon bowl. Allow the whey to drain through. If the cloth becomes clogged, lift the cloth back and forth or scrape the curd away from the cloth. Save the whey for ricotta if you wish (see recipe).
When most of the whey has drained through, pick up the four corners of the cloth and suspend the curd in a cool place to drain overnight (from a shelf of the refrigerator if you have room).
The next day, remove the cheese and mix in1- 3 teaspoons of salt, according to taste. It may be eaten immediately. Store covered in the refrigerator until use.
You may pack the cheese into a mold of your choice (a squat tin can with the ends removed for instance).

 

 

RENNET CHEESE
1 qt. hot tap water
1 c. buttermilk
2 rennet tablets dissolved in 1 T. cold water
2 c. dry milk powder
2 T. vegetable oil (opt.)
Blend all ingredients and place in a heavy saucepan coated with a nonstick spray. Let sit undisturbed for 10 minutes. Cut or stir to break into curds and cook over medium heat for five minutes. Pour curds into a strainer, rinse with hot, then cold water, and drain. Salt to taste, then refrigerate. Or, place in a cheesecloth bag and press. This is a very mild cheese, good with salt and chopped chives. Use within 3-4 days. To make cream cheese from this recipe, reduce rennet to 1/4 tablet and add 1 c. buttermilk when mixing ingredients. Set in a warm place overnight. After cutting set curds into cubes, place curds over medium heat, and cook five minutes. Pour into a cheesecloth lined colander and let rest 15 minutes. Gather edges of bag, secure with a rubber band and hang, or press until firm like cream cheese. Add salt if desired.

 

Whey left from turning a gallon of milk into cheese
This will make about 6-8 ounces of ricotta (almost a cup)
Italians name this cheese ricotta because it is made from "recooked" whey, a byproduct of preparing basic cheese. It can be used fresh or frozen until needed.

EQUIPMENT:

5 quart pot with lid. Heavy stainless is best, but a light enameled pot can be used if you stir continuously during heating, or heat over boiling water. (Avoid aluminum which can dissolve in the acid.)
Wooden spoon, to stir the whey while heating (a long handled spatula works too)
Thermometer (32-220 °F or 0-110 °C) to monitor temperature of whey
Receiving container, to catch draining whey (a clean plastic bucket will do)
1 quart bowl, to receive dipped curds
A fine meshed strainer, to dip out floating curd.
Large strainer, to suspend over receiving pot
Fine weave cloth, a boiled handkerchief or a non-terry cloth dish towel to drain ricotta
SUPPLIES:

Whey left from turning a gallon of milk into cheese.
This will make about 6-8 ounces of ricotta (almost a cup)
PROTOCOL:

Place the whey left over from making basic cheese in a non-reactive pot. Cover and let sit overnight (12 to 24 hours) at room temperature to develop sufficient acidity.
The next day, heat the acidified whey over a moderate fire with stirring (do not let it stick or burn) until its temperature is near boiling (200°F or 95 °C). Do not let boil over.
Remove from heat. Cover and allow the "cooked" whey to cool undisturbed until it is comfortable to the touch (several hours).
DO NOT STIR UP THE CURD. Gently scoop out most of the fine, delicate curds with the fine strainer and place in a bowl.
Set up a receiving container with a large strainer lined with a fine clean cloth. Pour the remaining whey through the cloth (it filters slowly). After most of the whey has drained through, add the curds and let continue to drain.
Allow the whey to drain out for 1-2 hours. Then pick up the corners of the cloth, suspend like a bag over a sink to allow the last of the whey to drain out of the ricotta. This will take several hours. It can be done in the refrigerator overnight.
Remove the drained ricotta from the cloth, pack into a container, cover and store in the refrigerator. Use it soon after making. Alternatively, ricotta will freeze very well.

 

 

 

 

 

VANILLA ICE CREAM

 

2 "JUNKET" Rennet tablets
2 tablespoons cold water
1 quart milk
1 cup heavy cream
1 cup sugar
1 tablespoon vanilla
Dissolve "JUNKET" Rennet Tablets in cold water. Warm the cream, milk, sugar and vanilla to LUKEWARM. Remove from stove. Add dissolved tablets. Stir a few seconds and pour immediately into freezer can. Let set at room temperature until firm and cool. Freeze ice and salt mixture (4 parts ice to 1 part ice cream salt). Turn freezer about 10 minutes. Remove dasher. Repack with ice and salt and let set until ready to serve.

 

CHOCOLATE ICE CREAM
2 "JUNKET" Rennet tablets
2 tablespoons cold water
3 cups milk
1 cup heavy cream
1 1/4 cups sugar
1 1/2 ounces chocolate
1 teaspoon vanilla
Dissolve "JUNKET" Rennet Tablets in cold water. Melt chocolate over hot water and add 1/4 cup of the sugar. Add milk and cream, a little at a time, stirring until smooth after each addition. Add rest of sugar and warm to LUKEWARM - not hot. Add vanilla and dissolved tables. Stir a few seconds, pour immediately into freezer can, and let set at room temperature until firm and cool. Freeze in ice and salt mixture (4 parts ice to 1 part ice cream salt). Turn freezer about 10 minutes. Remove dasher. Repack with ice and salt and let set until ready to serve.

 

FRESH STRAWBERRY ICE CREAM
1 "JUNKET" Rennet Tablet
1 tablespoon cold water
2 cups milk
1 cup heavy cream
3/4 cup sugar
1 tablespoon lemon juice
1 1/2 cups sweetened fresh crushed strawberries
Dissolve "JUNKET" Rennet Tablets in cold water. Warm milk, cream and sugar to LUKEWARM - not hot, stirring constantly. Remove from stove. Be sure the sugar is dissolved. Add the dissolved tablet. Stir a few seconds, pour immediately into freezer can and let set at room temperature until firm and cool. Freeze in ice and salt mixture (4 parts ice to 1 part ice cream salt). Turn freezer until the mixture becomes a soft mush. Add lemon juice and sweetened crushed strawberries. Finish freezing. Repack with ice and salt and let set until ready to serve.

 

 

1 "JUNKET" Rennet Tablet
1 tablespoon cold water
1 pint milk
3 tablespoons sugar
1 teaspoon vanilla
3/4 cup fresh raspberries
Make rennet-custard according to directions above. Chill in refrigerator. Just before serving, put the fresh raspberries on each dish of rennet-custard and sprinkle with sugar if desired.

 

STRAWBERRY BAVARIAN
1 "JUNKET" Rennet Tablet
1 tablespoon cold water
1 pint milk
1/2 cup whipping cream
7 tablespoons sugar
1 teaspoon strawberry flavoring with few drops red food color
4 strawberries
Make rennet-custard according to recipe above, using strawberry flavoring in place of vanilla and adding food color with 3 tablespoons sugar and flavoring. Chill in refrigerator. When ready to serve, whip the cream and just before it is stiff, add 4 tablespoons of the sugar and a few drops of food color. Mix thoroughly together. Put on top of each dish of rennet-custard and garnish with whole strawberries.

 

 

 

 

Bread Rennet-Custard
1 package Vanilla "JUNKET" Rennet Custard Mix
1 pint milk
4 slices bread
Butter
Raisins
Nutmeg
Remove crusts from bread, butter lightly and cut in small cubes. Divide the cubed bread among 6 dessert dishes and add a few seeded raisins. Warm the milk to LUKEWARM - not hot. Remove from stove. Add "JUNKET" Rennet Custard Mix. Stir immediately and briskly until dissolved. Pour over bread. Let set until firm - about 10 minutes. Chill in refrigerator. Sprinkle with nutmeg before serving.

Chocolate Delight
1 package Chocolate "JUNKET" Rennet Custard Mix
1 pint milk
4 or 5 marshmallows
Blackberry jam
Make rennet-custard mix according to directions above. Chill in refrigerator. When ready to serve, cut marshmallows in eighths from one side almost to the other. Open like a flower and place on top of each dessert. In the center of each flower put a teaspoon of blackberry jam.

 

Chocolate Mint Rennet-Custard
1 package Chocolate "JUNKET" Rennet Custard Mix
1 pint milk
1/2 cup marshmallow topping
1/2 cup chocolate syrup
Few drops peppermint flavoring
Make rennet-custard mix according to the directions above. Chill in refrigerator. When ready to serve, mix marshmallow topping, chocolate syrup and a few drops of peppermint flavoring together thoroughly. Put on top of each dessert and serve at once.

 

Chocolate Rennet-Custard with Bananas
1 package Chocolate "JUNKET" Rennet Custard Mix
1 pint milk
1 medium sized banana
Make chocolate rennet-custard mix according to directions above. Chill in refrigerator. When ready to serve, slice the banana in 1/4 inch slices, putting 4 slices on each dish of desert.

Ice Cream Sundae
package Vanilla "JUNKET" Rennet Custard Mix
1 pint milk
1/2 cup chocolate syrup
1/4 cup chopped nuts
Make rennet-custard mix according to directions above. Chill in refrigerator. When ready to serve, top each dish with two tablespoons chocolate syrup and one tablespoon chopped nuts.

 

Neapolitan Rennet-Custard
2 tablespoons Raspberry "JUNKET" Rennet Custard Mix
2 tablespoons Chocolate "JUNKET" Rennet Custard Mix
2 tablespoons Vanilla "JUNKET" Rennet Custard Mix
3 cups milk
Dissolve Raspberry "JUNKET" Rennet Custard Mix in 1 cup LUKEWARM milk. Pour equal amounts into six individual dessert glasses. Let set until firm and cool. Then dissolve the Chocolate "JUNKET" Rennet Custard Mix in second cup of milk slightly warmer than LUKEWARM (125 ºF), and gently pour equal amounts on top of each dish of raspberry rennet-custard dessert. If the chocolate rennet-custard is poured onto a spoon and allowed to run off the spoon, it prevents the two flavors from running together. When firm and cool, dissolved Vanilla "JUNKET" Rennet Custard Mix in third cup of LUKEWARM milk and pour gently over the layer of chocolate dessert. When firm, chill in refrigerator and serve, topped with slices of banana or fresh raspberries, if desired.

 

Raspberry Ambrosia
1 package Raspberry "JUNKET" Rennet Custard Mix
1 pint milk
1/2 cup shredded pineapple
1/2 cup marshmallows cut in quarters
Shredded coconut
Make rennet-custard mix according to the directions above. Chill in refrigerator. Mix quartered marshmallows and shredded pineapple, and chill in refrigerator. When ready to serve, top each dessert with the pineapple mixture and sprinkle with shredded coconut.

 

 

 

Angel Ice Cream
1 package Vanilla "JUNKET" Mix for Ice Cream
1 cup cold whipping cream
1 cup milk
3/4 cup angel cake (pieces)
1/3 cup candied fruits
1/3 cup maraschino cherry juice
Whip cold whipping cream until it holds its shape-no more. Add "JUNKET" Mix to milk and beat with egg beater until smooth. Mix thoroughly with whipped cream without beating. Stir in angel cake, finely chopped candied fruits and maraschino cherry juice. Mix well and freeze in refrigerator

 

Chocolate Peanut Butter Ice Cream
1 package Chocolate "JUNKET" Mix for Ice Cream
1 cup cold milk
1 cup (1/2 pint) heavy cream
12 teaspoons peanut butter
Warm 1/2 cup of the milk and dissolve peanut butter in it. Cool and add to the rest of the milk.
Proceed according to the directions for refrigerator ice cream:
Chill whipper and bowl thoroughly.
To mix - for lighter textured ice cream - Whip 1 cup (1/2 pint) cold whipping cream in a chilled bowl until it will hold its shape - no more. Add "JUNKET" Mix for Ice Cream to 1 cup cold milk, and beat with egg beater until smooth. Mix thoroughly with whipped cream. Pour into freezing tray.
To mix - the easier way - Put 1 pint cold light (coffee or table) cream* into a chilled bowl. Add "JUNKET" Mix. Beat all together with an egg beater until think (1 to 2 minutes). It will not become stiff. Pour into freezing tray.
*Or 1 cup (1/2 pint) cold whipping cream and 1 cup cold milk.
To Freeze - Set cold control for fast freezing. Put into freezing compartment of refrigerator. When ice cream is frozen to desired consistency, set cold control back to its accustomed place. Ice cream is best when not too hard. If too hard near serving time, allow to soften in refrigerator just below freezing compartment. Serves 6 or more.

 

 

Chocolate Peppermint Ice Cream
1 package Chocolate "JUNKET" Mix for Ice Cream
1 cup cold milk
1 cup (1/2 pint) heavy cream
1/4 cup finely crushed peppermint candy
Chill whipper and bowl thoroughly.
To mix - for lighter textured ice cream - Whip 1 cup (1/2 pint) cold whipping cream in a chilled bowl until it will hold its shape - no more. Add "JUNKET" Mix for Ice Cream to 1 cup cold milk, and beat with egg beater until smooth. Mix thoroughly with whipped cream. Pour into freezing tray.
To mix - the easier way - Put 1 pint cold light (coffee or table) cream* into a chilled bowl. Add "JUNKET" Mix. Beat all together with an egg beater until think (1 to 2 minutes). It will not become stiff. Pour into freezing tray.
*Or 1 cup (1/2 pint) cold whipping cream and 1 cup cold milk.
To Freeze - Set cold control for fast freezing. Put into freezing compartment of refrigerator. When ice cream is frozen to desired consistency, set cold control back to its accustomed place. Ice cream is best when not too hard. If too hard near serving time, allow to soften in refrigerator just below freezing compartment. Serves 6 or more.
After beating the cream, milk and "JUNKET" Mix together, add the finely crushed peppermint candy. Mix well and freeze.

 

 

Ice Cream Garden
1 package "JUNKET" Mix for Ice Cream, any flavor
1 cups (1 pint) cold table (coffee or table) cream
Gum drops
Beat contents of "JUNKET" Mix into cream in bowl until thick. It will not stiffen. Pour into individual paper cups or molds and freeze in refrigerator. When ready to serve, insert a gum drop flower on a toothpick into the center of each ice cream mold or serving. Make flower by cutting a gum drop two ways and shape to that the quarter divisions look like a flower petal. Put toothpick through center of gum drop and place 1/2 of another gum drop farther down on the toothpick for leaves

 

Orange Freeze
2 packages Junket Vanilla Ice Cream Mix
3 cups whole milk
1 1/2 cups orange juice
3 drops orange food coloring
Combine Ice Cream Mix and milk. Stir until Ice Cream Mix is dissolved. Stir in orange juice and food coloring. Pour mixture into freezing container of ice cream maker. Follow procedure recommended by manufacturer of ice cream maker for preparing ice cream.

 

Rocky Road Ice Cream
1 package Chocolate "JUNKET" Mix for Ice Cream
1 cup cold milk
1 cup (1/2 pint) heavy cream
1/2 cup chopped nuts
8 chopped marshmallows
Chill whipper and bowl thoroughly.
To mix - for lighter textured ice cream - Whip 1 cup (1/2 pint) cold whipping cream in a chilled bowl until it will hold its shape - no more. Add "JUNKET" Mix for Ice Cream to 1 cup cold milk, and beat with egg beater until smooth. Mix thoroughly with whipped cream. Pour into freezing tray.
To mix - the easier way - Put 1 pint cold light (coffee or table) cream* into a chilled bowl. Add "JUNKET" Mix. Beat all together with an egg beater until think (1 to 2 minutes). It will not become stiff. Pour into freezing tray.
*Or 1 cup (1/2 pint) cold whipping cream and 1 cup cold milk.
To Freeze - Set cold control for fast freezing. Put into freezing compartment of refrigerator. When ice cream is frozen to desired consistency, set cold control back to its accustomed place. Ice cream is best when not too hard. If too hard near serving time, allow to soften in refrigerator just below freezing compartment. Serves 6 or more.
After beating the cream, milk and "JUNKET" Mix together, add chopped nuts and marshmallows. Mix well and freeze.

 

Strawberry Ice Cream
1 package Vanilla "JUNKET" Mix for Ice Cream
1 cup cold milk
1 cup (1/2 pint) heavy cream
1 cup crushed sweetened strawberries
A few drops red food color
Chill whipper and bowl thoroughly.
To mix - for lighter textured ice cream - Whip 1 cup (1/2 pint) cold whipping cream in a chilled bowl until it will hold its shape - no more. Add "JUNKET" Mix for Ice Cream to 1 cup cold milk, and beat with egg beater until smooth. Mix thoroughly with whipped cream. Pour into freezing tray.
To mix - the easier way - Put 1 pint cold light (coffee or table) cream* into a chilled bowl. Add "JUNKET" Mix. Beat all together with an egg beater until think (1 to 2 minutes). It will not become stiff. Pour into freezing tray.
*Or 1 cup (1/2 pint) cold whipping cream and 1 cup cold milk.
To Freeze - Set cold control for fast freezing. Put into freezing compartment of refrigerator. When ice cream is frozen to desired consistency, set cold control back to its accustomed place. Ice cream is best when not too hard. If too hard near serving time, allow to soften in refrigerator just below freezing compartment. Serves 6 or more.
After beating the cream, milk and "JUNKET" Mix together, add the crushed strawberries and food color. Mix well and freeze. Serve with marshmallow whip and halves of fresh strawberries.

 

 

Toasted Almond Ice Cream
1 package Vanilla "JUNKET" Mix for Ice Cream
1 cup (1/2 pint) heavy cream
1 cup cold milk
1-1/2 teaspoons almond extract
1/2 teaspoon green food color
1/4 cup chopped toasted blanched almonds
2 tablespoons chopped maraschino cherries
Beat cream, mild and "JUNKET" Mix in a bowl. Beat with egg beater until thick-1 or2 minutes. It will not stiffen. Add almond extract and food color and mix well. Pour 1/2 the mixture into freezing tray and freeze according to directions on package for refrigerator ice cream. Leave other half in the bowl in refrigerator. When partly frozen sprinkle almonds and maraschino cherries on top of ice cream. Pour on remaining mixture and continue freezing.

 

 

 

 

 

 

 

Ambrosia Pie
1 package (4 3/4 oz.) "JUNKET" Danish Dessert pie glaze mix, either flavor
1/2 cup mandarin orange segments, well drained
1 can (8 1/4 oz.) crushed pineapple, well drained
1 1/2 cup sliced bananas
1 baked 9-inch pie crust
2 table spoons toasted flaked coconut
Prepare "JUNKET" Danish Dessert according to package directions for pie filling. Cool slightly. Fold in orange segments, pineapple and bananas. Spoon into baked pie crust. Chill 3 to 4 hours or until firm. At serving time, garnish with toasted coconut.

 

Christmas Cake
1 package "JUNKET" Danish Dessert
2 round layer white cakes
1 pint (2 cups) water
Make up your favorite white cake and cool thoroughly. Prepare "JUNKET" Danish Dessert according to package directions allowing it to stand until quite firm-at least 12 hours. Spread between layers of cake. Cut into pieces about the size of a piece of cake and serve at once.

 

 

Danish Angel Cake
One 8-inch angel food tube cake
Cold water
1 package (10 oz.) frozen raspberries, thawed (do not drain)
1 package (4 3/3 oz.) "JUNKET" Danish Dessert pie glaze mix raspberry flavor
1/2 pint (1 cup) whipping cream
2 tablespoons sugar
Cut about 2 inches down into cake, 1/2” to 3/4” from edges. Scoop out cake crumbs with fork. Place cake on serving plate and set aside.
Add water to raspberries including syrup to measure 2 cups. Combine with contents of "JUNKET" Danish Dessert package in medium-size saucepan. Bring to full boil. Boil 1minute, stirring constantly. Cool slightly. Fill cake with "JUNKET" Danish Dessert mixture. Chill at least 3 hours. Whip cream with sugar. Spread over sides and top of cake. Chill.

 

Danish Dessert Cake
1 package (18 1/2 oz.) yellow or white cake mix
3 eggs
1/2 cup vegetable oil
1 cup water
1 package (4 3/4 oz.) "JUNKET" Danish Dessert pie glaze mix, either flavor
1 cup sifted confectioners’ sugar
4 teaspoons warm water
First place first 5 ingredients in large bowl of electric mixer. Stir to combine. Beat at medium speed for 3 minutes. Pour into well-greased and floured 10 x 14 pan. Bake in oven at 350 F about 45 minutes or until wooden pick inserted near center comes out clean. Remove from oven. Cool 10 minutes before removing from pan. Invert onto serving plate. Stir together sugar and warm water. Drizzle over cake.

 

Danish Dessert Puffs
1 package "JUNKET" Danish Dessert
6 medium size cream puff cases
1 pint (2 cups) water
1/4 cup whipped cream
Prepare "JUNKET" Danish Dessert according to package directions, and when firm and ready to serve, use as a filling for puff cases. Garnish with a small spoonful of whipped cream and a spoonful of Danish Dessert.

 

Floating Island Punch
1 package Danish Dessert (Straw or Rasp)
2 cups apricot nectar
1 cup unsweetened pineapple juice
1 bottle (32 oz) ginger ale, chilled
pineapple sherbet
Prepare Danish Dessert according to package directions,using the apricot nectar and the pineapple juice instead of water. Chill. Pour into punch bowl. Gradually stir in ginger ale. Top with scoops of sherbet.

 

Pink Cloud Pudding
1 package (4 3/4 oz.) "JUNKET" Danish Dessert pie glaze mix, strawberry flavor
1 package (8 oz.) cream cheese, softened
2/3 cups sugar
1 package (10 oz.) frozen strawberries, thawed (do not drain)
1 tablespoon lemon juice
1/2 pint (1 cup) whipping cream, whipped
Prepare "JUNKET" Danish Dessert according to package direction for pie filling. Cool 15 minutes. Mix together cream cheese and sugar until smooth and creamy. Gradually beat in "JUNKET" Danish Dessert and strawberries, including syrup and lemon juice. Fold in whipped cream. Pour into 1 1/2-quart soufflé dish or casserole. Chill. Garnish each serving with a fresh strawberry, if desired.

 

Ruby Whipped Cream Cheese Pie
1 package (4 3/4 oz.) "JUNKET" Danish Dessert pie glaze mix, either flavor
2 packages (3 oz. each) cream cheese, softened
1/2 cup sugar
1/2 pint (1 cup) whipping cream, whipped
1 baked 9-inch pie crust
Prepare "JUNKET" Danish Dessert according to package directions for pie filling. Cool slightly. In small mixing bowl, beat cream cheese and sugar until well blended. Gently fold in whipping cream. Set aside 1 cup cream cheese mixture. Spread remaining cream cheese mixture in baked pie crust. Spoon "JUNKET" Danish Dessert evenly over top. Garnish with reserved cream cheese mixture. Chill 3 to 4 hours or until firm.

 

Strawberry Ice Cream Shake
1 package (4 3/4 oz.) "JUNKET" Danish Dessert pie glaze mix, strawberry flavor
1 cup halved fresh strawberries
1 quart (4 cups) vanilla ice cream, slightly softened
1 cup milk
Prepare "JUNKET" Danish Dessert according to package directions for pudding. Chill. Measure half the pudding (about 1 cup) into blender container. Add half the strawberries, half the ice cream and half the milk. Blend until smooth. Serve immediately. Repeat using the remaining pudding, strawberries, ice cream and milk.

 

Strawberry Pie
1 package (4 3/4 oz.) "JUNKET" Danish Dessert pie glaze mix, strawberry flavor
4 cups sliced fresh strawberries
1 baked 9-inch pie crust
Prepare "JUNKET" Danish Dessert according to package directions for pie filling. Cool slightly. Fold in strawberries. Spoon into baked pie crust. Chill 3 to 4 hours or until firm

 

Strawberry Pizza
1 cup flour
1/2 cup confectioner's sugar
1/2 cup melted butter
1 (8oz) package cream cheese
1/2 cup sugar
2 1/2 cups sliced strawberries
1/2 package (2oz) Strawberry Danish Dessert Mix
1 cup water
Preheat oven to 350 degrees. In a medium bowl, mix together the flour and confectioner's sugar. Stir in melted butter. Press the mixture evenly into a 12 inch pizza pan. Bake in oven for 15 minutes. Let cool. In a small bowl, beat together the cream cheese and sugar until smooth. Spread over cooled crust. Arrange strawberries over cream cheese layer. Combine the danish mix and water in a small saucepan. Bring to a boil, stirring frequently. Boil and stir 1 minute. Pour mixture over strawberry layer. Chill before serving.

 

Strawberry Pound Cake Dessert
6 cups pound cake cubes (about 12-oz. cake, cut into 1/2 inch cubes)
Cold water
1 package (16 oz.) frozen sliced strawberries, thawed and drained, reserving syrup
1 package (4 3/4 oz.) "JUNKET" Danish Dessert pie glaze mix, strawberry flavor
2 bananas, sliced
3/4 cup whipping cream, whipped OR 1 1/2 cups whipped topping
1/4 cup chopped nuts
Arrange cubes of pound cake in 9x9x2-inch pan. Set aside. Add water to reserved strawberry syrup to measure 2 cups. Combine with contents of "JUNKET" Danish Dessert package in medium-size saucepan. Bring to full boil. Boil 1 minute, stirring constantly. Cool slightly. Stir in strawberries and bananas. Spoon mixture evenly over pound cake. Chill thoroughly. Spread whipped cream evenly over "JUNKET" Danish Dessert mixture. Sprinkle with nuts. Chill until serving time. Cut into squares.

 

Tutti-Frutti Danish Dessert Cookies
1 package "JUNKET" Danish Dessert
1 pint (2 cups) cold water
2 small (8 oz.) cans fruit cocktail (well drained)
Prepare "JUNKET" Danish Dessert according to package directions. Immediately on removing from stove, stir in fruit cocktail. Let set about 8 hours in refrigerator and use as filling for the following cookies:
1 cup butter
2 cups sugar
2 eggs
4 tablespoons milk
1 teaspoon salt
4 teaspoons baking powder
3 1/2 cups flour
1 teaspoon vanilla
Let butter stand at room temperature until soft. Beat in sugar, eggs, milk and vanilla. Add other ingredients, mixed and sifted together. Mix well. Chill, roll 1/8” thick and cut out with 2 1/2” cookie cutter. Place half the cookies on cookie sheet. Center with a tablespoon of tutti-frutti. Cover each cookie with another cookie, press edges together, prick with fork and bake in a moderately slow oven 15-20 minutes or until done.

 

 

 

 

Recipes coming soon!