3 med. bananas
1 baked 9″ pie shell
1 qt. strawberry ice cream, softened
Fudge topping (about 5 oz.)
1 pt. whipping cream, whipped
Chopped salted pecans (about 2 oz)
Maraschino cherries (3 oz.)
Slice bananas into shell, distribute evenly. Spoon ice cream over bananas. Cover with plastic and freeze until solid.
To serve, cut pie into 10 or 12 servings. Garnish with a dollop of fudge, whipped cream, pecans and cherries.
Makes 10 to 12 servings.
Dining at Dayton’s Department store’s Oak Grill or Sky Room or picking up salads and dishes at the Marketplace in Minneapolis or St. Paul or the surrounding Twin City suburbs was a joy. And the local newspapers, the Minneapolis Star Tribune and St. Paul Pioneer Press were inundated for recipes. the following posts are from some of the Dayton’s recipes from treasured newspaper clippings.
My hubby’s wonderful mom would make this salad every Christmas, and it was my father-in-law’s favorite. One year, Christmas was at my house, and this cranberry salad had to travel. Unfortunately, the glass bowl holding the salad broke in transit. My father-in-law could not bear to see it thrown away and ate it anyway … it is that good!
Serves 6.
Note: This recipe must be prepared in advance. Adapted from the Nov. 4, 1987, Minneapolis Star Tribune issue of Taste.
• 1 lb. fresh cranberries, chopped
• 1 c. sugar
• 2 c. heavy cream
• 5 oz. miniature marshmallows
Directions
In a large bowl, stir together cranberries and sugar and let stand for 30 minutes.ADVERTISEMENT
In a bowl of an electric mixer on medium-high speed, whip cream to peaks. Fold marshmallows into cranberry mixture, then fold whipped cream into cranberries. Transfer salad to a serving bowl and refrigerate at least 4 hours or overnight.
Karl Ratzch’s is famous for this dessert and provided the recipe to the Milwaukee Sentinel in 1981.
Karl Ratzsch’s Bavarian Kirsch Cream with Cherries
1 lb. cherries, stoned
3/4 c. Kirsch liqueur
1/2 c. sugar
1 c. cream
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