Enjoy some rio cream and apricot ice cream

Here are two recipes to pass your way on a rainy Tuesday morning here in southcentral Pennsylvania. The first comes from the pamphlet pictured at right: "19 Wonderful Coffee Recipes". It was published in 1951 by General Foods and is filled with recipes that call for the use of Maxwell House Coffee. The pamphlet includes an introductory note by Frances Barton of General Foods' Consumer Services Department.

Some of the recipes in the pamphlet include party coconut kisses, mocha spice cake, coffee dream puffs, coffee eggnog sundae, coffee charlotte squares, baked coffee custards, chocolate chip coffee fudge and coffee velvet pie.

Here is the recipe for rio cream, which is pictured as the third item down in the pamphlet image:

rio cream
1 tablespoon Instant Maxwell House Coffee
1 package Jell-O Vanilla Pudding
2 cups milk
1/2 cup cream, whipped

Combine Instant Maxwell House and pudding powder in a saucepan. Add milk gradually, blending well. Cook and stir over medium heat until mixture comes to a boil and is thickened. Turn into bowl, cover, and chill well. Then beat slowly with rotary egg beater and fold in whipped cream. Turn into sherbet glasses. Garnish with ladyfinger strips, Baker's Coconut, and maraschino cherries with stems. Makes 5 servings.

Meanwhile, I recently found a handwritten recipe for apricot ice cream tucked away inside a copy of "The Dukes" by Malcolm Ross. Here is that recipe:

apricot ice cream
(makes 3½ cups)

1 lb. ripe fresh apricots
1 T. lemon juice
¾ C sugar
1 tsp. unflavored gelatin
1 C heavy cream
½ tsp. vanilla

1. Cut apricots in half, remove pits. Cut apricots into slices. Place in blender. Add lemon juice; cover and puree, stopping occasionally to scrape sides with spatula.

2. In 1 qt saucepan, combine sugar & gelatin. Stir in apricot puree. Cook over med. heat until boiling, stirring constantly. Remove from heat, pour into 9x9 baking pan. Cover with plastic wrap. Freeze until firm, about 2 hrs.

3. In small bowl, beat cream with electric mixer until stiff. Set cream aside.

4. Spoon apricot mixture into a lg. bowl. With some beaters, beat mixture until light & softened, but NOT watery. Add whipped cream, vanilla and continue beating until well-mixed and mixture is fluffy. Return to baking pan and freeze overnight (covered) before serving.

If you try either of these, let us know in the comments section how they turned out!