Mukilteo cook Kathryn Johnson tells us, “I made a dessert in the late 1960s my recipe card called fluff that was light and fluffy. After many uses, my old recipe is hard to read through the aging, fading ink, gelatin splatters and water stains!
“This is what I remember — I whipped evaporated milk, maybe with Dreamwhip, which was popular then, along with house parties with women buying Tupperware and Beeline clothes. If anyone knows this recipe, I’d love to fix it again for my family.”
Now, if you can identify and share this exact recipe, don’t hesitate to send it along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
Please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
Meanwhile, here’s a possibility for Kathryn, a lemon fluff as it appears in the “Forum Favorites” cookbook (sorry, but the book is out of print, has been for years, and copies are no longer available).
The recipe was sent in by Laura Estes of Marysville, who mentioned it was great for lunch parties and that she’d gotten it from Ada Larson.
And, right there on the same page, Ruth Boortz of Everett raved about the fluff and then shared another favorite and similar dessert, so let’s have that one today, too.
Lemon fluff
The night before making this, put one large can evaporated milk into the refrigerator to chill. Next day, dissolve a 3-ounce package lemon gelatin in 1 3/4 cups boiling water. Chill until partially set, then whip until light and fluffy. Add 1/4 cup lemon juice, 1 cup sugar and 1 small can crushed pineapple, drained. Whip chilled milk until it’s like whipped cream and fold into gelatin mixture. Line bottom of a 9-by-13-inch pan with 1 1/2 cups crushed vanilla wafers or graham crackers. Pour mixture into pan on top of crumbs. Top with an additional 1 cup of crumbs. Chill until firm, 3 or 4 hours.
Orange gelatin dessert
Mix a 6-ounce package orange gelatin with 2 cups boiling water and 1 pint orange sherbet. Let set until slightly thick. Beat 1/2 pint whipping cram and fold into gelatin mixture along with 2 cans drained mandarin oranges and 2 cups drained crushed pineapple or pineapple chunks, plus 2 cups sliced bananas. Place all in a 7-by-11-inch pan and chill until set.
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