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Just like Mother
 used to make
 
Please send in your home recipe to recipes@junketdesserts.com.  The Junket Folks would like to update all the recipes here and include some of your favorites.  Be sure to write in with your name and any story behind the recipe you send in. 
 
 
 
 
The Junket Folks
 
 
 
 
Junket Rennet Tablet Recipes


VANILLA ICE CREAM
 
3 "JUNKET" Rennet tablets
2 tablespoons cold water 
3 cups whole milk 
2 cups heavy whipping cream
1 cup sugar 
4 tsp vanilla
Dissolve "JUNKET" Rennet Tablets in cold water by crushing. Set aside. Combine remaining ingredients in saucepan. Heat while stirring to lukewarm (110º F). 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
3 "JUNKET" Rennet tablets
2 tablespoons cold water
3 cups whole milk 
2 cups heavy whipping cream
1 cups sugar
1/2 cup cocoa  
4 tsp vanilla flavoring 
Dissolve "JUNKET" Rennet Tablets in cold water by crushing. Combine sugar with cocoa. THen gradually stir in remaining ingredients. Heat while stirring to Lukewarm (110º F) Remove from stove and add tablets. 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
3 "JUNKET" Rennet Tablets 
2 tablespoons cold water 
3 cups whole milk 
2 cups heavy whipping cream 
1 cup sugar
1 tsp lemon juice
1 cup chopped, sweetened strawberries
Dissolve "JUNKET" Rennet Tablets in cold water by crushing. Warm milk, cream and sugar to LUKEWARM (110º F) - not hot, stirring constantly. Remove from stove. Be sure the sugar is dissolved. Add the dissolved tablets. 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 chopped, sweetened  strawberries. Finish freezing. Repack with ice and salt and let set until ready to serve.

 
FRESH RASPBERRY DESSERT
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.

 
 
Junket Rennet Custard Recipes
 
 
 


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.
 

 
Danish Dessert Recipes
 
 
Raspberry Torte
from Diane Day Cooper of Draper, UT
 
Preheat oven to 350º. Grease 9x13 pan - I use Pam. Whip egg whites to stiff peaks then add vanilla and baking powder. Slowly add sugar. Fold in crackers and nuts. Spread in pan and bake for 30 minutes. Cool overnight. Top with whipped cream and Danish Dessert. (See box above. If you've never made it, you'll wonder why after you see how easy and tasty it is. You can add 2-3 cups of fresh or frozen berries to make this dessert even better. I like the frozen tri-berry mix from Costco.)
 
Hint: There's another recipe for this dessert floating around the Internet. The ingredients vary by adding an extra cup of cracker crumbs and substituting 1/2 t cream of tartar for the baking powder. You know the old addage, "If it's not broken, don't fix it?" I tried that recipe last night and it wasn't nearly as good.

 
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”
 
Strawberry Dessert Recipe
Ingredients
• 1 package (3 ounces) ladyfingers, split
• 1 package (4-3/4 ounces) strawberry Junket Danish Dessert
• 1-3/4 cups cold water
• 2 pints fresh strawberries, sliced
• 1 carton (8 ounces) frozen whipped topping, thawed
• Additional sliced strawberries, optional
Directions
• Place ladyfingers in a single layer in a 13-in. x 9-in. dish; set aside. In a saucepan, bring dessert mix and water to a boil. Cook and stir for 1 minute. Cool for 4-5 minutes; fold in strawberries. Spoon over ladyfingers; spread gently. Cover and refrigerate for 3-4 hours. Spread with whipped topping. Garnish with additional strawberries if desired. Yield: 12-15 servings.
 
...Submitted by Bernadette
 

Junket Ice Cream Mix Recipes
 

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.

 
 
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