Woolworth's Ice Box Cheese Cake

America is known for its diners, soda fountains and, when they reigned, department-store luncheonettes. 

Sadly, this epoch of Americana has all but disappeared. Some, like Woolworth's, are simply gone forever.

I'm from NW Indiana, a stone's throw from Chicago. I well remember luncheon and soda fountains at such grand department stores as Marshall Fields and Carson-Pirie-Scott. Incredible businesses that grew with major American cities. They are now defunct. Carson's was my favorite because they had a small "ice cream shop" that served incredible ham sandwiches and chocolate shakes the likes I could not get in my small Indiana town.

This particular cheesecake was a popular dessert at Woolworth's lunch counter in the heyday of its success. It is simple to prepare. For many it is a nostalgic dessert as they do, indeed, still remember it.

Like all "urban-legend" recipes, it is difficult, in not impossible, to pin down the exact ingredients nor the exact method or way it was prepared. First off, no butter was used in the crust. Lemon juice was not added and rather than use whipping cream, whipped evaporated milk was used. The gelatin of choice was Royal brand, not Jell-O.

I really would not classify this as a "cheesecake" in the strictest sense of the word. It has no eggs. It's more like a mousse ... thicker than a pudding, but not quite dense as a cheesecake. Still, it is worth making for its ease and flavor. It is quite light. And it has survived the test of time!

The original recipe calls for one can of evaporated milk that has been chilled and whipped. That makes sense since it would have been cheaper that actual whipping cream and would have been easier to store for commercial use. Today, not so much. As such, most people simply use whipping cream. I never suggest Cool Whip. There is no need to sweeten the cream or evaporated milk. Here is a tip from someone who actually made this at Woolworth's: 

I worked at Woolco . . . and made this exact

cheesecake every week. We always kept evaporated milk in

the freezer and would take out on the day cheesecake was to

be made, so it could soften, but not defrost completely,

in a semi frozen state. We didn't use lemon juice. And added

vanilla to the cream cheese and sugar mix, and chilled it for

hours before incorporating into milk and jello whip. --J.L.--

          

Interesting, but I do not suggest you do the same. For one thing, the can will explode. Second, companies do not recommend it and freezing will cause it to separate. Instead, open the can and place in freezer for about 30 minutes before using to get it good and cold. I use this quote as an example of how difficult it is to find exact specifications for an older, urban-legend recipe.

The original also did not call for butter or sugar in the crust. Why pay more? The graham cracker crumbs were simply scattered on the bottom of the pan, quick frozen, and the mixture very carefully placed over the top.  This could be the reason recipes do not call for pre-baking the crust. Me? I suggest you use the butter. It's just easier and, really, there is less waste. Baking it to set up is your decision.

Made in large oblong pans, it was always proportioned as a generous square. Could you substitute different flavors of Jell-O? I do not know, but I don't see why not.

Most recipes call for a 13 x 9 pan. You will have to decide. Square? Round? Thin or thick filling? If you deviate, you will need to adjust the crust measurements.

To sum up, Woolworth's made an effort to serve a great dessert at a great price by utilizing judiciously-priced and great-flavored ingredients. 

At the end, I have posted Miss Lori's video from Whippoorwill Hollow over on You Tube and her wonderful  recollections of Woolworth's and how she makes this dessert. Follow whichever method/tips you prefer. Please note, her newspaper clipping recipe is for a much larger version and goes mostly by the "pound" of ingredients.

And, yes, I well remember "five-and-dimes" as a kid. A quarter went a long way back then--you could buy five peanut butter cups! FIVE! 

Some notes to consider: Lessen water to 3/4 cup for a firmer cheesecake. As noted above, the original did not add lemon juice. Some add a bit of vanilla. It's your call.

• 3 cups Graham cracker crumbs divided (2 cups, 1 cup)
• 1 stick melted butter (optional)
• 8 ounces cream cheese, room temperature
• 1 cup sugar
• 3-5 T. lemon juice (optional)
• 1, 3-ounce Royal lemon gelatin powder (Jell-O)
• 1 cup boiling water
• 1 can evaporated milk that has been put in freezer for about 30 minutes
• OR
• 1.5 cups cold whipping cream (see notes above)

1. Pour boiling water into a bowl containing Jell-O mix. Stir until dissolved. Set aside to cool a bit.
2. Mix two cups cracker crumbs with melted butter. Press into bottom of pan.
3. In a medium bowl, mix cream cheese, sugar, and lemon juice. 
4. In a cold bowl with cold beaters, beat the cold evaporated milk until thick.
5. Blend in cooled Jell-O mixture into your cream cheese mixture. Fold until no yellow streaks remain.
6. Now fold in your whipped milk or cream mixture.
7. Spread evenly into pan with crust. Sprinkle with remaining cracker crumbs. Chill for several hours. Overnight is best.

Carlota De Limón (Mexican Lime Icebox Cake)

Make it as fancy as you would like!

While it is traditional to use limes for this simple "cake," lemons may be substituted, or a combination. But I recommend the limes, even key limes.

Until I laid my eyes on this dessert, I had no idea what Maria cookies were. They are easily found in the Hispanic section of your grocery store, they are also referred to as a "biscuit" or "digestive cookie." Usually inexpensive, they basically taste like an American animal cracker/cookie. They are sold in individual 7 oz. packages or tubes or you can purchase them by the box which usually have four rolls or tubes, sometimes more. I now always keep a pack or two on hand if only for a quick snack. They also make for quick and easy ice-cream sandwiches if you have kiddos around.

Layered between this citrus custard, the cookies absorb the moisture to transform into a delightful cake-like dessert that is fresh and appealing. 

You may assemble this in a square or round pan. I prefer a round spring-form pan. The size will depend on the height you wish to build up the "cake." For beginners, I suggest an 8-inch square pan.

Like the previous lemon dessert, this, too, depends on the magic of adding an acid (citrus juice) to dairy, in this case condensed and evaporated milk to create a thick custard. Today, sadly, neither are cheap. 

I have seen recipes with as little as one-half cup of juice to as much as 1 cup. It will depend on your individual taste and pucker tolerance. Start with 1/2 cup and taste as you go. You will need at least one-half dozen limes of a decent size. Be sure to give them a good wash.

• 1, 12 oz. can evaporated milk
• 1, 12 oz can sweetened condensed milk
• 1/2-1 cup freshly squeezed lime juice
• 1/2 teaspoon vanilla
• 2 packages Maria cookies (or enough to fill pan/dish of your choice)
• 1 8-inch square pan or dish

Place liquid ingredients into a blender and blend/pulse until mixture has thickened. Do not overblend or you will end up with too many bubbles.

Place a few tablespoons into the bottom of your pan. Neatly place one layer of cookies on top. Repeat. The custard layers will not be thick. It's basically a "glue." End with custard layer. If needed, break some cookies in half. 

Cover. Refrigerate until solid, preferably overnight.

Decorate with lime peels and/or whipped cream and slivered almonds--even clean floral petals.

Covered, this will keep for a day or two. After that, it gets a bit too soft and "mushy." But it never lasts that long. 

Below is a video to give you a bit instruction. Enjoy!

Blender Lemon Pie (4 Ingredients)

Whipped cream makes an even better topping!

Over the course of the next week or so, I am going to post daily recipes for lemon desserts. Some I have made. Some I intend to make. All are unique in some way and most are not complicated. It's time to empty my file.

Lemon and summer just go together--yellow sunshine. Did you know that Van Gogh's favorite color was yellow? 

After a heavy dinner from the barbecue, a light lemony dessert is always appreciated. Even if you are cooking light and eating light, a lemon dessert is perfect. To me, it always borders on the more mannerly side of desserts. Always a bit elegant ...

This first one is entirely concocted in a blender! The blender makes easy work of macerating the entire lemon and homogenizes it with the rest of the ingredients for a smooth filling. Feel free to use a graham-cracker crust.

 Can you use a food processor? I do not know. But, you can not use a hand-held mixer! 

The darker your egg yolks, the deeper yellow it will color your pie. This is a fun pie to decorate. Do use whipped cream. Berries make a nice addition. Use sliced strawberries, whole blueberries or raspberries.  Dot with small mint leaves. Enjoy!

1 large lemon, well washed under hot water but not peeled
4 large eggs, room temperature
1 stick unsalted butter, melted (8 tablespoons)
1.5 cups white sugar
1 8 or 9-inch piecrust, partially baked in a 350-degree oven
Whipped Cream for topping

Assorted berries or fruit

Slice lemon in half. Do not peel. Cut each half into eight sections. Remove all seeds. Place in blender. Add eggs, butter and sugar. Blend until smooth.

Pour into pre-baked pie shell. Bake at 350 F for about 40 minutes or until set. Allow to reach room temperature. Refrigerate until totally chilled. 

Now, how easy was that?

Butter-Basted Fish Fillets with Garlic and Thyme

Delicate. Buttery. Delicious!

I have now made this several times and I am hooked (pun intended)!

It is more of a method than a recipe. The key will depend on the freshness of your fish. Avoid frozen, since they tend to be mushy when thawed.

2, 6-ounce fresh cod fillets, skinned, at least one-inch thick, 

    patted dry 

Salt and Pepper

2 garlic cloves, smashed, peeled, but not minced or cut

3 tablespoons firm butter

2 thyme sprigs

1 tablespoon vegetable oil

1 non-stick skillet

Add vegetable oil to skillet. When hot, add fillets, skin side down. Lower heat to medium. Cook 4-5 minutes. Carefully flip and cook other side for one minute. Add butter and begin to baste by tilting pan and basting for 15 seconds then leaving flat on stove for 30 seconds. 

When temperature reaches 130 degrees, add garlic cloves and thyme sprigs. (I simply add the garlic and thyme sprigs when I add the butter). Continue cooking until fish registers 136-140. 

Carefully remove from pan. Spoon over the butter sauce. Serve with a wedge of lemon. For sides, I like plain white rice with spinach and a bit of parmesan mixed in. It goes nice with the butter sauce.