Kresge’s Recipes and Old-Fashioned Sodas

Kresge’s Recipes and Old-Fashioned Sodas

Remember Kresge’s?

Sebastian Spering Kresge was the founder of the S. S. Kresge Company, one of the 20th century’s largest retail organizations. The company was renamed the Kmart Corporation in 1977, and evolved into today’s Sears Holdings Corporation, parent of Kmart and Sears.

Back in 1897 he began working for James G. McCrory (founder of J.G. McCrory’s – another five-and-dime). After two years he founded his company with Charles Wilson. By 1912 he incorporated S.S. Kresge Company with 85 stores.
The first Kmart opened in 1962 and in 1977 (11 years after his death) S.S. Kresge changed their name to Kmart corporation. In 2005 Sears Holding Corporation became the parent company if Kmart and Sears after Kmart bought Sears and formed the new parent company.

Like Woolworth’s, Kresge’s also had luncheon counters in their stores. Whether you called them lunch counters, luncheonettes, dinettes or soda fountains, anyone who can still recall sitting at the counter on one of their red vinyl pedestal stools will tell you that the food was wonderful…and cheap.

They had the best soda fountain in town, plus dinners that were out of this world. Banana splits were 20 cents, hot fudge sundaes were 15 cents, pie 15 cents, and Cokes were 5 cents.

Believe it or not in the year 1956, this is a deluxe luncheon for 79 cents. Six-ounce Salisbury steak with bacon, mashed potatoes, Cole slaw, roll with butter, and coffee. Those were the days.

Kresge’s Lunch Counter Sloppy Joes (Chili Burger)
What a wonder those sandwiches were. They toasted the bun and served them with potato chips & a pickle.

3 lb lean ground beef
1 1/2 c chopped onions
1/2 c water
1 Tbsp salt (can use less)
1 tsp black pepper
2 Tbsp chili powder
2 Tbsp paprika
1 c tomato paste
1/4 c (optional) brown sugar or amount to your taste (mom’s addition)

Brown beef and onions. Add remaining ingredients, except brown sugar, and bring just to a boil. Reduce heat to a simmer and cook for 15-20 minutes longer, stirring occasionally. Taste when done and add brown sugar if desired.

Toast and butter hamburger buns. Serve on warm buns with potato chips and a dill pickle.

Kresge’s Holiday Fruit Cake (Dark)

20 Oz. Kresge Extra Fancy Mix
8 Oz. Candied Cherries
6 Oz. Pitted Dates
4 Oz. Raisins
4 Oz. Walnut Meats
4 Oz. Pecan Meats
1/4 Cup Sifted Flour
1 Cup Shortening
1/2 Cup Sugar
1/2 Cup Honey
5 well beaten Eggs
1 1/2 Cups Sifted Flour
1 tsp. Salt
1 tsp. Baking Powder
1 tsp. All Spice
1/2 tsp. Nutmeg
1/2 tsp. Cloves
1/4 Cup Orange or Grape juice

Halve Cherries, Nut Meats and Dates. Dredge fruits and nuts in 1/4 cup of Flour.
Cream Shortening and Sugar; add Honey and Eggs and beat well. Sift second amount of Flour with dry ingredients and add alternately with fruit juice to creamed mixture. Beat thoroughly. Pour batter over floured fruits and mix well.
Line two greased 3½x7½” loaf pans with waxed paper, allowing 1/2 inch to extend above all sides of pan. Pour batter into pans–do not flatten. Bake in slow oven (250°) approx. 3 hours.
Place pan containing 2 cups water on bottom shelf while baking. Cakes baked with water have greater volume, moist texture and a smooth, shiny glaze. If decoration of nuts and cherries is used, place on cake at end of 2 hours. Store in a covered container in a cool place. This recipe makes about 5 pounds.
Compliments of S. S. KRESGE COMPANY

Kresge’s Banana Roll

serves 12

One 8-inch round cake layer may be made with this batter. Prepare as directed below.
Bake in a 350-degree oven for about 30 minutes.

1 cup sifted cake flour
1/2 teaspoon baking soda
1/8 teaspoon baking powder
1/8 teaspoon salt
1/2 cup (1 large) mashed ripe banana
1 tablespoon sour cream
1 teaspoon finely grated lemon zest
5 1/2 tablespoons unsalted butter, room temperature
1/2 cup sugar
1 large egg, room temperature

Adjust rack to lower third of oven and preheat oven to 375 degrees. Lightly grease a small area in the center of the baking sheet with solid shortening. Line a 12 x 15-1/2 x 1/2-inch baking pan with foil, leaving a 2-inch overhang at each short end (the dab of shortening holds the foil in place). Grease and flour the foil. Sift the flour, baking soda, baking powder, and salt. Combine the mashed banana, sour cream and lemon zest in a small bowl.

Using an electric mixer, cream the butter until it is smooth and lighter in color. Add the sugar and scrape the mixture clinging to the sides into the center of the bowl. Continue to cream until the mixture is light and fluffy. Add the egg and continue to beat until the mixture is quite fluffy. Add half of the flour mixture until blended. Then add the banana mixture, blending
well. Add the remaining flour mixture, blending until smooth.

Scoop the thick batter onto five different areas over two-thirds of the prepared baking sheet. With a metal spatula, spread and coax the batter to cover the two-third of the sheet. Now extend it to the rest of the sheet in as even a layer as possible. Bake for 8 to 10 minutes, or until the cake is light golden brown, the sides are beginning to contract from the metal, and the cake springs back when lightly touched in the center.

Remove the pan from the oven. Using a thin bladed knife, gently release any portion of the cake sticking to the long sides of the pan. Pull up on the foil overhangs, one at a time, to release the foil from the pan’s edges. Lifting up on the flaps, transfer it to a large rack to cool. Place a sheet of foil over the cake, and manipulate the foil in a tent fashion. Cool for 30 minutes, then proceed to assemble the roll.

Spread the cream evenly over the cake with a rubber spatula, up to 1-inch before reaching the long end farthest from you. (The cake will be rolled lengthwise. Some of the filling will move to that end as you roll.)

Begin rolling by flipping the edge of cake nearest you over onto itself. Then, with the aid of the foil that extends on either side of the cake, roll the cake lengthwise until you reach the other end. With your hands, wrap some of the foil around the roll to assist you in rounding the shape as you work toward the other end of the cake.

Cut each end of the roll on the diagonal for eye appeal, and sprinkle a light coating of powdered sugar over it. Lift it onto a serving plate with a long, wide spatula or a baking sheet without sides.

Filling: Combine 3/4 cup heavy cream, 2 tablespoons sour cream, 1 tablespoon sugar and 1 teaspoon vanilla in a 1 1/2-quart mixing bowl, and whip them until it is soft, shiny, and smooth, but stiffer than for most desserts

Kresge’s Strawberry (fresh fruit) Pie

1 1/2 C. boiling water
1 C.(+) sugar
3 Tbs. cornstarch
3 Tbs. flavored gelatin (Royal)–same flavor as whatever fruit you are using.
3-4 Drops cake coloring to match fruit color (opt).
Enough fruit to fill the pie shell

Mix sugar, cornstarch and gelatin in saucepan. Stir boiling water into the mixture, and cook until thick, stirring continuously. Cool.
Slice fresh fruit, and add to gelatin mixture.
Pour into cold, pre-baked pie crust and refrigerate until firm.

Kresge’s Chili Burger #2

1 1/2 pounds hamburger or ground steak
1/2 cup vinegar
1/2 onion, chopped fine
2 stalks celery, chopped fine
1/2 green pepper, chopped fine
1/2 cup plus 1 tablespoon brown sugar
1 1/2 teaspoon chili powder
1 tablespoon paprika
1 teaspoon salt
1/4 teaspoon pepper
1 can tomato paste
1 can tomato sauce
3/4 cup catsup
1 tablespoon Worcestershire sauce

Put vinegar in large pot or slow cooker. Add all remaining ingredients
except meat and cook slowly on low until sauce is as thick as desired.
Saute ground beef and stir in.

Kresge’s Chili Burgers – from St. Louis News
Yield: 10 servings

3 pounds ground beef
1 1/2 cups chopped onions
1 1/2 cups canned tomato purée
2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon salt
1 tablespoon ground black pepper
10 hamburger buns, split and toasted
Prepared mustard
Pickle relish

  1. Combine beef and onions in a large skillet; cook, stirring to break up the meat,
    until beef is no longer pink. Drain and discard fat.
  2. Stir in tomato purée, chili powder, paprika, salt and pepper. Simmer on low heat until liquid has evaporated and mixture is of desired consistency, about 1 hour.
  3. Serve over freshly toasted buns; pass mustard and relish at the table.

Kresge’s Fluffy Cheesecake
Yield: 12 servings

1 (3-ounce) package lemon gelatin
1 cup boiling water
8 ounces cream cheese
1 cup granulated sugar
5 tablespoons lemon juice
1 (12-ounce) can evaporated milk, well chilled
About 8 ounces graham crackers, crushed

Dissolve gelatin in boiling water. Let cool until slightly thickened.
With electric mixer, beat cream cheese, sugar and lemon juice until smooth.
Add thickened gelatin; beat well.
In another bowl, beat evaporated milk until fluffy. Add cream cheese mixture; beat well. Line the bottom of a 9-by-13-inch pan with crushed graham crackers.
Spoon filling into pan, spreading evenly. Top with more crushed graham crackers.
Chill until firm.

Yes – the recipe for their cheesecake is the same as Woolworth’s! My gram worked for them both – she was a cook and baker for the companies.

Black Cow Ice Cream Soda

• 1 1/2 tablespoons chocolate syrup
• 8 ounces root beer
• 2 scoops vanilla ice cream

Chill a 16-ounce glass in the freezer about 5 minutes before making the soda. Place the chocolate syrup in the bottom of the chilled glass. Add about 4 ounces root beer, stirring until well blended. Add 1 scoop of ice cream. Fill the glass with the remaining root beer. Top with the remaining scoop of ice cream, pressing it onto the rim of the glass. Serve immediately.

Double Chocolate Malt - Malted

• 4 scoops chocolate ice cream
• 1 1/2 cups milk
• 2 tbsp chocolate syrup like Hersheys
• 1 tsp vanilla extract
• 2 tbsp Malted Milk Powder
Put all ingredients in a blender and blend until smooth.

Floats
• 1 large scoop ice cream, such as vanilla, raspberry, or strawberry
• 1 small bottle flavored soda such as lime, raspberry, strawberry, root beer or cherry

Put the ice cream in the bottom of a tall soda glass. Add a parfait spoon and straws. Serve on a small saucer with the bottle of flavored soda. Each person adds soda, stirring the ice cream into the mix if preferred.

Orange Cream

• 1 scoop orange sorbet
• 1 scoop vanilla ice cream
• orange soda

Place sorbet and vanilla ice cream in a soda-fountain glass. Slowly pour in orange soda, then top with additional scoop of orange sorbet.

Root Beer Float

• Root beer soda
• 2 scoops vanilla ice cream

Fill a tall soda fountain glass 1/3 full with root beer. Add 2 scoops vanilla ice cream. Slowly pour more root beer down the side of the glass. This technique will give you more root beer and less foam in your glass. If you’re all about the foamy head, pour the root beer over the ice cream. Whipped cream and a maraschino cherry are optional.

Old Fashioned Soda Fountain Soda

• 2 oz of syrup, your choice of flavor
• 10 oz carbonated water

Put syrup and carbonated water in a glass, stir, add ice, and you have a 12 oz old fashioned soda fountain soda.

Old Fashioned Sundae Sauce
• 4 oz. Baker’s Semi-Sweet Chocolate
• 1/4 cup water
• 1/4 cup granulated sugar
• 2 Tbsp. each: butter and liqueur or vanilla

• In a small saucepan, melt chocolate with water over low heat, blending until mixture is completely smooth.
• Add sugar. Bring to a boil over medium heat and boil for 2 minutes, stirring constantly. Remove from heat.
• Add butter and liqueur or vanilla. Makes about 2/3 cup (150 mL). Store in refrigerator.

Note
Double recipe for gift giving and pour into an attractive glass jar. Sauce may be reheated over low heat or in microwave oven on MEDIUM power.

Old Fashioned Sundaes
Old Fashioned Sundaes, creamy soft serve topped with your choice of Hot Fudge, Chocolate, Strawberry, Caramel, whipped cream and a cherry served in a Sundae cup.

“Fake” Soft Serve Ice Cream
• 1⁄2 gallon milk
• 1 (8 ounce) vanilla instant pudding mix
• 2 cups sugar
• 1 (8 ounce) Cool Whip
• 2 tablespoons vanilla flavoring

  1. Place milk in electric mixing bowl.
  2. Make pudding according to directions on box.
  3. Add pudding & sugar to mixer, blend well.
  4. Add Cool Whip and Vanilla to mixer, blend well.
  5. Pour mixture into 1 gallon ice cream maker.

SOFT ICE CREAM
1/2 gal. chocolate milk
1 can Eagle Brand milk
1 lg. carton Cool Whip

Mix Eagle Brand milk and Cool Whip, stirring gently. Slowly stir in chocolate milk. Pour in gallon freezer and freeze in normal way. Makes 1 gallon.

“Cheater” Soft Serve Ice Cream
3 cups store-bought vanilla ice cream, slightly softened
1 cup whipped cream
2 tbsp. store-bought chocolate syrup (optional)

In the bowl of a stand mixer fitted with the paddle, beat the ice cream, whipped cream, and syrup, if using, until well blended. Scrape into a container and cover with the top. Freeze for at least 12 hours before serving.

Now there is no excuse for you not to make your own soft serve sundaes!

I used to love to “pop the balloon” on their soda fountain wall! Even though their banana splits were cheap – whoever ordered one got to “pop” a balloon on the wall for a cheaper price! (cheaper than 35 cents!) It was exciting to unfold that little piece of paper that was inside the balloon with the lower price on it! Sometimes it said “FREE”!

Old-Fashioned Banana Splits

• 1 medium banana, peeled and split lengthwise
• 1 scoop each vanilla, chocolate and strawberry ice cream
• 2 tablespoons sliced fresh strawberries or 1 tablespoon strawberry ice cream topping
• 2 tablespoons pineapple chunks or 1 tablespoon pineapple ice cream topping
• 2 tablespoons whipped cream
• 1 tablespoon chopped peanuts
• 1 tablespoon chocolate syrup
• 2 maraschino cherries with stems
Place banana in a dessert dish; place scoops of ice cream between banana. Top with remaining ingredients. Serve immediately. Yield: 1 serving.

Take a step back in time and enjoy!