https://www.recipecardarchive.com/files/original/fe2991aa6c584deaf3ff31b159a3b230.jpg 791e7d602c345446603b34fdac9e0e70 https://www.recipecardarchive.com/files/original/d53551b4b96c3edd5aa22961bdd07b91.jpg 6451f247a8a02125cf03eff62da999e9 https://www.recipecardarchive.com/files/original/b396c147c54c8a8e4a8e906a0ac4e5bd.pdf 9a9c02315517c6ffb7baa309dbfb52d9 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource RCA0006 - The Yetka family collection that started the project Subject The topic of the resource Cooking Recipe Cards Description An account of the resource This was the collection that started it all. I found this posted on eBay as a large lot of recipe cards, clippings, and other cooking related materials but not box to contain them all. When I received the collection, I was hooked. There were lots of handwritten cards, typed cards, clippings glued to cards, promotional cards, and everything in between. As I worked through the archival steps on these, there were lots of little nuances that stood out. First, you’ll see quite a few cards with magazine and newspaper clippings that I’ve included. These stood out to me because there was clearly a lot of care put into cutting these out and then gluing them to cards to include in their recipe box. I find this extra time and care speaks a lot to me about the value of these clippings versus the hundreds of clippings that were simply loose in the collection. Second, there were a lot of canning and pickling related cards here. So much has changed about canning since the time period of this collection. The use of alum and lime certainly stood out as neither are recommended by the USDA anymore. Additionally, many of the recipes expected a level of knowledge about the overall process. For example, none of the cards explain the actual water bath canning tools or process. Lastly, I got to learn a whole new (to me) unit of measure, the peck. One peck is 8 dry quarts. Third, there is a type of dessert that self-separates during baking which I found completely fascinating. An example of this is “Cake Lemon Pie” (RCA0006-20260609-0111). This is high on my list of recipes to try so I can get my head better wrapped about the separation during cooking. I also spent a good bit of time polishing the recipe parsing process during this collection. The formatted versions should be more consistent going forward and I’ll be trying to capture interesting notes in the Editor’s Note section at the bottom. Creator An entity primarily responsible for making the resource Alice Yetka, Martha Yetka Source A related resource from which the described resource is derived eBay Date A point or period of time associated with an event in the lifecycle of the resource 2026-01-12 Contributor An entity responsible for making contributions to the resource 3 girls, Alan Holcombe, Aletha, Alice Hill, Aunt Frances, Aunt Myrl, Belle, Bern, Betty Bangs, Betty Crocker, Betty J. Reynolds, Bridget, C. Kolar, Carol, Debbie, Eleanor Campbell, Elizabeth Gillenwater, F. S. Marrs, Frances, Frank, Frank Bates, G. White, Gail L. Becker, Gladys, Gladys Winkel, H.E. Erickson, Harriet, Henning, Hildegard, Jane Willson, Jeanne L. Holley, Joe, Josephine Brach, K.R., Kate Smith, Kephart, Kolar, L.M., Marie, Martha, Martha Yetka, Min, Minnie, Miriam B. Lao, mrs paul, Mrs. Bloom, Mrs. Dodge, Mrs. Horton, Mrs. Selmser, Mrs. Stassen, Orla, Phil, Rose Levy, Stuart, The Chef of Tiffin Inn, V.S., Vacie, Valerie Wildman Rights Information about rights held in and over the resource Personal/Family Format The file format, physical medium, or dimensions of the resource Handwritten and typed recipe cards; clipped recipes Language A language of the resource English Type The nature or genre of the resource Collection Identifier An unambiguous reference to the resource within a given context RCA0006 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Oregon, US Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Brandy Alexander Pie Description An account of the resource BRANDY ALEXANDER PIE Crust 1/4 cup butter or margarine 1 1/2 cups vanilla wafer crumbs Filling 3 cups miniature marshmallows or 32 large marshmallows 1/2 cup milk 1/4 cup dark crème de cacao 1/4 cup cognac 1 cup (1/2 pint) heavy cream About 1 ounce semisweet chocolate Microwave cooking Crust. In a 9-inch glass pie plate melt butter in 45 to 60 seconds. Stir cookie crumbs into melted butter. Press mix- ture firmly and evenly over bottom and up sides of pie plate to form a pie shell. Cook 1 to 2 minutes, until crust is crisp. Cool. Filling. Mix marshmallows and milk in a large glass bowl. Cook 2 1/2 to 4 min- utes, until marshmallows swell. Remove from oven. Stir mixture and when smooth, beat in the crème de cacao and cognac, using a wire whisk or rotary beater. When well mixed, chill 20 to 30 minutes, stirring once or twice, until mixture mounds slightly when dropped from a spoon. In a medium-sized bowl whip the cream with a rotary or electric beater until stiff. Fold whipped cream into marshmallow mixture. Pour into pie shell, cover and chill 4 hours or long- er. Shortly before serving, "peel" choc- olate with a vegetable peeler and let the curls fall on the top of the pie. Makes 8 servings. Back: Conventional cooking Crust. Heat oven to 350° F. Melt butter in a small saucepan and stir in cookie crumbs. Press mixture firmly and even- ly over bottom and up sides of a 9-inch piepan or pie plate. Bake 10 minutes. Remove from oven and let cool com- pletely. Filling. In a medium-sized saucepan heat marshmallows and milk over low heat, stirring constantly, until marsh- mallows are melted. Remove from heat and continue as in microwave recipe, allowing 50 to 60 minutes for liqueur mixture to chill properly. THE END This article was prepared under the supervision of Gail L. Becker, a free- lance home economist who has worked extensively with microwave ovens. The recipes were developed with the assist- ance of Rose Levy, also a free-lance home economist. --- # Brandy Alexander Pie *Serves 8* ## Ingredients ### Crust - 1/4 cup butter or margarine - 1 1/2 cups vanilla wafer crumbs ### Filling - 3 cups miniature marshmallows (or 32 large marshmallows) - 1/2 cup milk - 1/4 cup dark crème de cacao - 1/4 cup cognac - 1 cup (1/2 pint) heavy cream ### Garnish - 1 oz semisweet chocolate, for curls --- ## Method 1 — Microwave ### Crust 1. In a 9" glass pie plate, melt butter in microwave 45 to 60 seconds. 2. Stir vanilla wafer crumbs into melted butter until combined. 3. Press mixture firmly and evenly over bottom and up sides of pie plate to form a shell. 4. Microwave 1 to 2 minutes until crust is crisp. 5. Cool completely. ### Filling 1. Combine marshmallows and milk in a large glass bowl. 2. Microwave 2 1/2 to 4 minutes until marshmallows swell. 3. Remove from microwave and stir until smooth. 4. Using a wire whisk or rotary beater, beat in crème de cacao and cognac until well combined. 5. Chill 20 to 30 minutes, stirring once or twice, until mixture mounds slightly when dropped from a spoon. 6. In a separate bowl, whip heavy cream until stiff peaks form. 7. Fold whipped cream into marshmallow mixture. 8. Pour filling into cooled crust. 9. Cover and chill 4 hours or longer. ### Garnish and Serving 1. Shortly before serving, draw a vegetable peeler across the semisweet chocolate to create curls. 2. Let curls fall over the top of the pie. 3. Serve chilled. --- ## Method 2 — Conventional Oven ### Crust 1. Preheat oven to 350°F. 2. Melt butter in a small saucepan. 3. Stir in vanilla wafer crumbs until combined. 4. Press mixture firmly and evenly over bottom and up sides of a 9" pie plate. 5. Bake 10 minutes. 6. Remove from oven and cool completely. ### Filling 1. In a medium saucepan, heat marshmallows and milk over low heat, stirring constantly, until marshmallows are fully melted. 2. Remove from heat. 3. Beat in crème de cacao and cognac using a wire whisk or rotary beater until well combined. 4. Chill 50 to 60 minutes, stirring once or twice, until mixture mounds slightly when dropped from a spoon. 5. Whip heavy cream until stiff peaks form. 6. Fold whipped cream into marshmallow mixture. 7. Pour filling into cooled crust. 8. Cover and chill 4 hours or longer. ### Garnish and Serving 1. Shortly before serving, draw a vegetable peeler across the semisweet chocolate to create curls. 2. Let curls fall over the top of the pie. 3. Serve chilled. Subject The topic of the resource butter margarine vanilla wafer crumbs miniature marshmallows large marshmallows milk dark crème de cacao cognac heavy cream semisweet chocolate Date A point or period of time associated with an event in the lifecycle of the resource 1970s Identifier An unambiguous reference to the resource within a given context RCA0006-20260609-0068 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Oregon, US Creator An entity primarily responsible for making the resource Alice Yetka, Martha Yetka Rights Information about rights held in and over the resource Personal/Family Source A related resource from which the described resource is derived RCA0006 - The Yetka family collection that started the project (eBay) Contributor An entity responsible for making contributions to the resource Gail L. Becker Rose Levy Format The file format, physical medium, or dimensions of the resource Printed pamphlet page category:Dessert decade:1970s ingredient:chocolate ingredient:cognac ingredient:crème de cacao ingredient:marshmallows method:No-bake protein:Vegetarian source:RCA0006