Even though a Kappa may be stuffed before reaching the dessert round of Thanksgiving, no holiday meal is complete without a bite or two of something sweet before the holiday-food coma sets in. We plucked a few recipes from the archives to perfectly end your Thanksgiving meal.
Clicking on the recipe image will open a PDF document with a printable recipe card.
Betty Monahan Volk, Ohio Wesleyan
As written in Brunches, Lunches and Dinners, compiled by the Philadelphia Alumnae Association, 1975
Katherine Price, SMU
As written in House Directors’ Cookbook, 1984
Coffee Marshmallow Mousse
Ruth Huntington Thompson, Colorado
As written in Kappa Kappa Gamma Cook Book, compiled by Denver Alumnae Association, 1932
Puffed Fruit Fritters
Rheva Ott Shryock, Pennsylvania, Grand President 1936–1940
As written in The Kappa Key to Cookery, compiled by Denison, 1940
Some of these recipes give full directions, some are missing oven temperatures and some ingredients use nomenclature that is not easily recognizable by today’s standards. For the recipe cards, we used the literal translation from the recipe books, rewording only a few things to make the recipe comprehensible.
Did you miss our other week of thanks posts? Click here!
PC: To print the PDF recipe cards, first download the recipe to your desktop. Once you open the PDF, click “File” in the top left-hand corner and go to “Print.” Go to the section labeled “Page Handling” and under “Page Scaling,” select “Multiple Pages per Sheet.” Under “Pages per Sheet,” select “Custom” and then type in the adjacent boxes “1 by 2.” Select “OK” to print the card.
Mac: To print from the “Preview” PDF viewer, first download the recipe to your desktop. Once you open the PDF, click “File” in the top left-hand corner and go to “Print.” Select the blue downward pointing arrow to the right of printer selection to open up options. On the bottom right-hand side, you will see “Pages per Sheet.” Select two pages per sheet. Then, select “Print” at the bottom of the document.