Old Fashioned Soda Fountain Treats (Part 1)
Close your eyes and come with me, a trip down memory lane to the place where red and white checked dreams come true. Many of us from the older generation can remember going to the local soda fountain for a burger and a shake or to have an egg cream or homemade French fries. Many were decorated with black and white floors and big old juke boxes where you could dance. For you youngsters, think "Happy Days". Many of the great recipes for our best frozen confections have been lost to us and, since I just love ice cream, it lead me to research many of the old fashioned treats of the past on the internet and in my travels.
Just about every summer, we go to Oklahoma City to visit with my son and we travel on Old Route 66. When we get hungry, we stop for food at the revived Mom and Pop diners. I don't hesitate to ask for an ice cream confection recipe if they have something I have never seen before. With the advent of frozen yogurt, many of these can be made better for you by using it. Being a purist, I love using old fashioned ice cream.
To complete your trip here are some terms you have not heard in ages, the language of your favorite soda jerk. Yes, they had their own language, calling out our orders as they made them. It was part of the fun, part of the atmosphere.
• Baby: Glass of milk
• Bottom: Ice cream in a drink
• Bucket of . . .: Several ingredients combined
• Chicago: Pineapple juice or soda
• Cow Juice: Milk
• Crash: Cookie crumbs
• Crowd Three: (Two's company, three's a crowd)
• Draw One: Coffee
• Draw One From The South: Strong coffee
• Forty-One Lemons: lemonade
• Freeze: Ice cream
• Fuzzy: Peaches
• Gravel: Nuts
• Hot Cha: Hot chocolate
• In The Hay: Strawberry milk shake
• Java: Coffee
• Mash One Strained: (mashed) banana
• Mud: Chocolate ice cream
• Natural: 7-Up
• One On The Country: Yogurt or buttermilk
• Patch: Strawberries
• Sand: Sugar
• Shake One: Milk Shake
• Spit In It: Raspberries or Blueberries
• Spit On It: Raspberries on top
• Squeeze One: Orange juice
• Through Georgia: Chocolate syrup added
• Van: Vanilla ice cream
• White Cow: Vanilla milk shake
Brings back great memories, don't it? In most soda fountains ice cream was divided into 4 categories, sodas and floats, sundaes, shakes and malts and the ever popular banana split. Here are some recipes you can make at home to bring those memories back and to relive with your kids.
For frosted glasses, rinse in HOT water and place in freezer for 1/2 an hour.
Despite the name, Egg Cremes are not made with either egg or cream. Some of the recipes do call for raw egg, which we now know can be dangerous. If you clean the eggs with bleach, you can minimize your risk. Make these at your own risk.
• Cherry Coke: Into a glass filled with ice, pour 3/4 oz of Cherry syrup. Fill the glass with Coca Cola. It will take you right back to your childhood!
• Bronx Egg Creme: 2 tablespoons chocolate syrup, 5 ounces milk, 3 ounces seltzer water. Mix the chocolate syrup and milk together. While stirring, add the seltzer and continue stirring.
• Black And White: Chocolate syrup, seltzer, vanilla ice cream.
• Bodacious Black and White: Chocolate syrup, seltzer, FRENCH vanilla Ice Cream
• Canary Island Special: Vanilla Syrup, seltzer, Chocolate Ice Cream
• Black Cow: Root beer afloat with vanilla ice cream, holding the whipped cream.
• Brown Cow: Coca-Cola 1 Tablespoons Chocolate syrup and vanilla ice cream
• Chocolate Soda: 3 Tbsp. chocolate syrup, 1 Tbsp. milk,1 scoop ice cream (chocolate, vanilla or other) soda water (carbonated water - not club soda) - Put the syrup and the milk into the glass. Stir well. Add the ice cream. Fill the glass with soda water. Stir again.
• Strawberry Soda (In The Hay): 1/4 cup strawberry syrup, a splash of milk, seltzer and vanilla or strawberry ice cream.
• Hoboken: 1/2 cup pineapple syrup, a splash of milk, seltzer, and chocolate ice cream.
• Boston Cooler: Dry ginger ale with a scoop of vanilla ice cream, holding the whipped cream.
• Catawba Flip: 1 scoop Vanilla Ice Cream, 1 large Egg, 2 oz. Grape Juice Shaved Ice, Seltzer - Put all the ingredients in a blender, except the seltzer, and blend until smooth. Pour into the glass and fill with seltzer water.
• Caramel Egg Cream: Into an iced filled glass, pour 1 1/2 oz. Caramel syrup. Add 4 oz COLD milk and stir. Add ice. Fill with seltzer (seltzer has no sodium), leaving 1/2 inch of space at the top of the glass. Top with 1/2 oz Vanilla syrup. Stir again.
• The Apple Blossom: 1 1/2 oz. Apple syrup; 1 tablespoon Whipped Cream or Ice Cream or 1 1/2 oz Coffee Cream and 2 dippers of Vanilla ice cream are added to a soda glass. Add carbonated water 3/4 full. Garnish with a spoon of whipped cream and a slice of fresh apple.
• The California: 3/4 oz Pineapple syrup; 3/4 oz Orange syrup; 1 tablespoon ice cream or whipped cream and 1 dipper each of Orange Sherbet and Vanilla ice cream are placed in a soda glass. Add carbonated water 3/4ths full and garnish with whipped cream and a half slice of fresh orange.
• Black Raspberry Passion: 3/4 cup sparkling water, 1/2 cup raspberry juice, 2 tablespoons almond flavored syrup, 1/2 cup frozen blackberries, 1 cup Raspberry Sorbet In blender container, combine all ingredients; blend at high speed until smooth. Serve immediately.
Old Fashioned Soda Fountain Treats (Part 2 - Shakes and Malts)
To soften ice cream, place container in the refrigerator for 15 to 20 minutes OR until easy to scoop.
• Vanilla Milk Shake (White Cow):4 scoops vanilla ice cream, 1 Tbsp. vanilla extract, 1 1/2 cups milk. Put into a blender container and blend until smooth.
• Chocolate Shake: 4 Scoops vanilla ice cream, 1 1/2 cups milk, 4 Tbsp. chocolate syrup, 1 tsp. vanilla extract. Combine in a blender container and blend until smooth and well mixed.
• Vanilla Malt: 4 scoops vanilla Ice cream 1 1/2 cups Milk, 1 Tbsp. vanilla extract, 2 Tbsp. Carnation malted milk powder. Combine in a blender container and blend until smooth.
• Chocolate Malt: 4 scoops vanilla ice cream, 1 1/2 cups Milk 2 to 3 Tbsp. chocolate syrup, 1 tsp. vanilla extract, 2 Tbsp. Carnation malted milk powder. Combine in a blender container and blend until well mixed.
• Double Chocolate Malt (Burn One All The Way): 4 scoops chocolate ice cream, 1 1/2 cups milk, 2 Tbsp. chocolate syrup, 1 tsp. vanilla extract, 2 Tbsp. Carnation malted milk powder. Combine in a blender container and blend until no white shows.
• Fresh Strawberry Shake: 1 cup fresh strawberries washed and hulled, 2 cups strawberry ice cream, 1 _ cups milk. Combine in blender and blend until smooth.
• Peppermint Punch (A Knock-Out): 4 scoops peppermint ice cream, 1 1/2 cups milk, 2 drops peppermint extract, 1 tsp. vanilla extract. Combine in blender container and blend until smooth.
• Chocolate Knockout: 4 scoops peppermint ice cream, 1 1/2 cups milk 2 drops peppermint extract 1 tsp. vanilla extract, 4 Tbsp. Special Dark chocolate syrup. Combine in a blender container and blend until well mixed.
• Banana Frosted Shake: 1 medium banana, 1 cup milk, 3 to 4 scoops vanilla ice cream, 1 tsp. vanilla extract. Blend the banana until smooth and then add the other ingredients. Blend until smooth and serve.
• Caramel Mocha Shake: 1 cup milk 1/2 cup caramel ice cream topping, 1 pint (2 cups) coffee ice cream, slightly softened* In blender container, combine all ingredients; blend at high speed until smooth.
• Chocolate Caramel Pecan Shake: 3/4 cup milk, 1/3 cup caramel ice cream topping, 1 pint (2 cups) chocolate ice cream 2 Tbsp. chopped pecans. In blender container, combine all ingredients; blend at medium speed for 30 to 40 seconds or until smooth. Garnish as desired. Serve immediately.
• The Georgia Peach: 1 cup fresh peaches, 2 cups vanilla ice cream, 1 tsp. vanilla. Combine in blender until smooth
Old Fashioned Soda Fountain Treats (Part 3 - Sundaes)
Well, here we are with part three of our "walk down Memory Lane". I sure hope you enjoy these recipes as much as I did. The basic construction of a sundae is ice cream in the bottom with a topping and garnishes on top.
• Hot Fudge Sundae: Vanilla ice cream, hot fudge whipped cream, 1 large maraschino cherry, chopped nuts (optional). Arrange in a sundae dish and eat.
• Strawberry Sundae (Red and White): 1 scoop of vanilla Ice cream, strawberry ice cream topping, a few slices of strawberry for garnish.
• Double Strawberry Sundae (Red All Over): 1 scoop strawberry ice cream, strawberry topping slices of strawberry for garnish.
• Pineapple Sundae (Sunshine): 1 scoop of vanilla ice cream, pineapple topping, and crushed pineapple and orange slices for garnish.
• CMP (Chocolate, Marshmallow, and And Peanuts): This sundae is made by topping vanilla ice cream with both chocolate and marshmallow sauces. Finish with chopped peanuts and serve.
• Tin Roof Sundae: Assemble in a sundae dish, vanilla ice cream and top with chocolate sauce. Sprinkle with whole red skinned Spanish peanuts, holding the whipped cream.
• Chop Suey Sundae: 1/4 cup sugar, 1/4 cup water, 1/4 cup raisins, 1/4 cup dates, 2 scoops vanilla ice cream, 1/4 cup flaked coconut, 1/4 cup chow mein noodles. Boil the water and sugar together for 5 minutes and then add the raisins and dates. Pour over the ice cream and top with the noodles.
• Dionne Surprise (Quints born in the 1930's): 5 scoops vanilla ice cream, whipped cream, 5 Maraschino cherries, 1/4 cup crushed pineapple, 1/4 cup crushed strawberries. Line up the scoops in a banana split dish. Top each scoop with a dollop of whipped cream and a cherry. Place the crushed pineapple along one side of the dish and the crushed strawberries along the opposite side of the dish.
• The All-American Sundae: 1/4 cup marshmallow syrup, 2 scoops vanilla ice cream, 2 Tbsp. crushed Maraschino cherries, 2 Tbsp. blueberries. Pour half of the marshmallow syrup into the bottom of a tulip glass and add the ice cream. Top with the rest of the marshmallow syrup and place the cherries on one side of the glass and the blueberries on the opposite side, leaving a white stripe down the middle.
• Washington Monument Sundae: 1/4 cup chocolate syrup, 6 scoops of different flavored ice creams, 1/4 cup raspberry syrup, 1 large banana (cut into disks), 1/4 cup nuts, 1 large banana (cut in half across it's width), whipped cream, candy sprinkles (red and blue), Maraschino cherries, 5 small American flags. Into your tallest glass, place a tablespoon of chocolate syrup and add a scoop of vanilla ice cream. Add 1 tablespoon of raspberry syrup and a few banana disks. Continue to add in the above order, the layers of ice cream, bananas, syrups, and nuts. When finished layering the ice cream, top with the halved banana in a mound of whipped cream. Sprinkle with the candies and put the cherries around the outside rim of the glass. Top with the American flags.
• The Bee Hive: Place 1/2 oz of pure honey in the bottom of a sundae glass. Add 2 dippers vanilla ice cream and then drizzle 1 oz of pure honey over the top. Sprinkle with chopped roasted salted almonds and garnish with whipped cream and a cherry.
• The Chocolate Rice Crispy: Place 1/2 of Chocolate topping in the bottom of a sundae glass, add 2 dippers of vanilla ice cream, and cover with 1 oz of chocolate topping and a good portion of Rice Kris pies. Garnish with whipped cream and a cherry.
• Carnival Sundae: Vanilla ice cream, caramel sauce, warm popcorn, freshly popped Spanish peanuts. Place ice cream in a bowl. Top with warm caramel sauce. Sprinkle with popcorn and peanuts.
• Cat on a Hot Tin Roof: Vanilla ice cream, hot fudge sauce, whipped cream, Spanish peanuts, Maraschino cherries.
• Hot Fudge Cake Sundae: Brownies (warm), vanilla ice cream, hot fudge sauce, whipped cream, Spanish peanuts, Maraschino cherries. Place brownie on a dessert plate. Top with a little hot fudge then 1 scoop of ice cream. Finish with more hot fudge, be sure it drizzles down the sides. Spoon on whipped cream, sprinkle with nuts and top with cherry.
• Pure Ecstasy Sundae: Chocolate ice cream, hot fudge sauce, gourmet quality chocolate bar, coarsely chopped toasted almonds, whipped cream.
• Cinnamon Surprise Sundae: Coffee ice cream, hot fudge sauce, chopped chocolate and almonds. Top with whipped cream and a sprinkle of cinnamon.
• Strawberry Shortcake Sundae: Shortcake strawberry ice cream, strawberry preserves, whipped cream, whole strawberries for garnish.
• Cherry Cheesecake Sundae: 1 cup cherry pie filling, 2 teaspoons almond extract (divided), 3 ounces cream cheese (softened), 1/4 cup powdered sugar, 1 tablespoon milk, vanilla ice cream. In a small bowl, combine pie filling and 1 tsp. extract; set aside. In a small mixing bowl, beat cream cheese, sugar, milk and remaining extract. Spoon ice cream into dessert dishes; top with cream cheese and cherry mixtures.
• S'more Sundae: Rocky Road ice cream topped hot fudge sauce, mini-marshmallows, whipped cream and graham cracker crumbs.
• Leaning Tower of Oreo Sundae: Using chocolate fudge swirl ice cream as cement, stack as many Oreos as you can. Drizzle minty fudge sauce over the top and finish with whipped cream and a homemade Italian flag.
• Go Nuts Sundae: Peanut butter cup ice cream is topped with hot fudge, broken-up peanut butter cups, peanut brittle and a garnish of whipped cream, grated chocolate and a cherry.
• Colorado Avalanche: One scoop of eight different ice creams topped with nuts, hot fudge, strawberry topping, caramel topping, chopped Oreos, cherries and chopped Milky Ways. Top with whipped cream.
• The Brownie Trooper: Fudge brownie topped with chocolate chip ice cream, minty fudge sauce, mint-flavored whipped cream, mixed nuts and a cherry.
• Mount St. Helens: Vanilla ice cream hot fudge, malted milk powder, whipped cream, and, if you can take the heat, a sprinkle of red hots.
• The All American Banana Split: One banana cut in half, one scoop each of vanilla, chocolate and strawberry Ice cream laid down the center of the split banana, topped with chocolate sauce on the strawberry ice cream, pineapple sauce on the vanilla ice cream, caramel sauce on the chocolate ice cream. Lots of whipped cream, (The canned whip cream is the best for this) and top it all off with a cherry.
Old Fashioned Soda Fountain Treats (Part 4 - Sauces and Toppings)
There is nothing better in the world than homemade toppings for ice cream. You can make so many more flavors than you can buy at the grocery store.
Chocolate Marshmallow Sauce
• 2 cups miniature marshmallows
• 1/3 cup heavy or whipping cream
• 1/3 cup honey
• 1 1/2 squares unsweetened chocolate
• 1/8 tsp. salt
In 2 quart saucepan over low heat, cook marshmallows, cream, honey, chocolate and salt, stirring constantly, until marshmallows and chocolate are melted.
• 1 pkg. (10 oz.) frozen red raspberries in lite syrup, thawed, pureed and strained
• 1/3 cup light corn syrup
• 1/4 cup orange-flavored liqueur (optional)
Mix raspberries, corn syrup and liqueur in medium bowl until well blended. Refrigerate until ready to serve.
Chocolate Crackle Sundae Sauce
*Adult supervision recommended for younger children
• 2 Tbsp. butter
• 1/2 cup chopped pecans
• 4 squares semi-sweet chocolate
Melt 2 Tbsp. butter over low heat. Add 1/2 cup chopped pecans; cook, stirring constantly, until light golden brown. Remove from heat; add 4 squares semi-sweet chocolate, chopped and stir until melted and smooth. Serve warm over ice cream. Sauce hardens when it touches ice cream.
Peanut Butter Sauce
• 1 cup Reese's Peanut Butter Chips
• 1/3 cup milk
• 1/4 cup whipping cream
• 1/4 tsp. vanilla extract
In small saucepan place peanut butter chips, milk and whipping cream. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Remove from heat; stir in vanilla. Serve warm. Cover; refrigerate leftover sauce.
To reheat: Place sauce in small saucepan. Stir constantly over low heat until warm. Add additional milk or whipping cream for desired consistency.
Mocha Satin Sauce
• 1/2 cup butter
• 1 cup sugar
• 1 cup whipping cream
• 1/3 cup cocoa
• 1 tsp. powdered instant coffee
• 1 tsp. vanilla extract
In small saucepan over low heat melt butter. Stir in sugar, whipping cream and cocoa. Cook over medium heat, stirring frequently, until mixture begins to boil. Reduce heat; simmer 5 minutes. Remove from heat: stir in instant coffee and vanilla. Serve warm or cool. Cover; refrigerate leftover sauce.
About 2 cups sauce
Chocolate Lover's Ice Cream Sauce
• 1/2 cup chocolate syrup (like Hershey's)
• 30 Hershey's Kisses, unwrapped
In small heavy saucepan combine syrup and Kisses, stir lightly. Cook over very low heat, stirring constantly, until Kisses are melted and mixture is smooth. Remove from heat. Serve immediately. Cover; refrigerate leftover sauce.
Special Dark Chocolate Sauce
• 2 cups (12 oz.) semi-sweet chocolate chips
• 2 squares (2 oz.) unsweetened baking chocolate, chopped
• 1 cup whipping cream
• 1 1/2 tsp. vanilla extract
In top of double boiler over hot, not boiling, water place chocolate chips, baking chocolate and whipping cream. Cook, stirring frequently, until chocolate is melted and mixture is smooth. Remove from heat; stir in vanilla. Serve warm. Cover; refrigerate leftover sauce. Makes about 2 cups sauce
Chocolate Peanut Butter Sauce
• 1/2 cup chocolate fudge topping
• 1/2 cup chocolate syrup
• 1/4 cup creamy peanut butter
In small saucepan place all ingredients. Cook over low heat, stirring constantly until mixture is warm.
Creamy Vanilla Sauce
• 3 1/2 cups cold milk, half-and-half or light cream
• 1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding and Pie Filling
Pour milk into bowl. Add pudding mix. Beat with wire whisk 2 minutes. Cover; and store in refrigerator. Serve over fresh fruit or chocolate ice cream.
American Girl Sauce
Take 6 ounces of walnuts, 6 ounces of crushed pineapple, and 6 ounces of nice cherries, sliced in quarters; split and slice 4 large bananas and quarter and slice two Florida oranges; place all in a fruit jar and cover with pine-apple syrup.
To dispense, place a ladleful of this mixture over a dish of vanilla ice cream and serve on a suitable plate.
• 1 1/2 cup brown sugar, packed
• 1/2 cup light corn syrup
• 1/4 cup butter or margarine
• 1/2 cup whipping cream
• 1 tsp. vanilla
Heat brown sugar, syrup, and butter over low heat to boiling, stirring constantly. Remove from heat; stir in cream and vanilla. Stir just before serving.
Butterscotch Sauce II
• 1 cup Karo corn Syrup
• 1/2 cup granulated sugar
• 1 Tbsp. top milk
• 1 Tbsp. butter
• Few grains salt
• 1/2 tsp. vanilla
Combine all the ingredients except the vanilla, and boil until it forms a short thread, 238 degrees F., then add two tablespoons boiling water and the vanilla. Use hot or cold.
Rocky Roads Sauce
• 6 oz. semi-sweet chocolate
• 1/2 cup sour cream
• 1 Tbsp. water
• 1 dash salt
• 1 cup miniature marshmallows
Melt the chocolate in the top of a double boiler, over hot but not boiling water. Blend in the sour cream, water, and salt. Remove from the heat and stir in the marshmallows.
• 8 oz. marshmallows
• 2 Tbsp. water
• 3/4 cup sugar
• 1/4 cup milk
• 1 Tbsp. light corn syrup
• 1 tsp. vanilla extract
Melt the marshmallows and water in the top of a double boiler, over hot but not boiling water. Leave in the top and set aside. In a heavy saucepan, combine the sugar, milk, and corn syrup.Bring to a boil, reduce the heat, and simmer for 5 minutes. Pour this liquid over the marshmallows. Return the marshmallow mixture to low heat and with a hand held mixer, whisk, or egg beater, beat until smooth. Sauce will thicken as it cooks. Remove from the heat and add the vanilla extract. Serve at room temperature.
• 30 ea. caramel squares
• 1/4 cup water
Melt the caramels and water together in the top of a double boiler, stirring occasionally. Serve warm. Do you have any favorite ice cream toppings?