Tuesday, January 17, 2017

CORNED BEEF RYE TWIST

This recipe is from the 17th Annual Pillsbury Bake-Off in the 1960s.

2 packages active dry yeast
1 cup warm water
11-oz can Cheddar cheese soup
1/2 cup Pillsbury Mashed Potato Flakes
2 tablespoons brown sugar
1 tablespoon salt
2 tablespoons cooking oil
2 cups Pillsbury's Pure Medium Rye Flour
1/2 cup finely chopped Dinty Moore Corned Beef
2 tablespoons caraway seed
3 to 3 1/2 cups Pillsbury's Best Flour (regular or instant blending)

Oven 375 degrees                                                           Two 9x5-inch loaves

Soften yeast in warm water in large mixing bowl. Add soup, potato flakes, brown sugar, salt and oil. Stir in rye flour, corned beef and 1 tablespoon caraway seed. Gradually add regular flour to form a stiff dough, beating well after each addition. Knead on floured surface until smooth and satiny, 5 to 7 minutes. Cover; let rest 15 to 20 minutes. Divide dough into 4 parts. Shape each part into a strip about 10-inches long. Twist two strips together; seal ends. Place in well-greased 9x5-inch pans. Cover; let rise in warm place until light and doubled in size, 45 to 50 minutes. Brush with milk; sprinkle with 1 tablespoon caraway seeds. Bake at 375 degrees for 30 to 35 minutes. Remove from pans; cool on wire racks.


Sunday, January 8, 2017

DIXIE PIE

Pastry for 2 single crust pies
1 1/2 cups raisins
1 cup butter or margarine, softened
1 cup sugar
1 cup packed brown sugar
6 eggs
2 teaspoons vanilla extract
2 to 4 teaspoons ground cinnamon
1 cup chopped nuts
1 cup flaked coconut
Whipped topping and additional chopped nuts, optional

Line two 9-inch pie plates with pastry. Trim pastry to 1/2-inch beyond edge of pie plate; flute edges. Line crusts with a double thickness of heavy-duty foil. Bake at 450 degrees for 10 minutes. Discard foil. Cool on wire racks. Place raisins in a saucepan and cover with water; bring to a boil. Remove from the heat; set aside. In a mixing bowl, cream butter and sugars. Beat in eggs, vanilla, and cinnamon until smooth. Drain raisins. Stir raisins, nuts, and coconut into the creamed mixture (mixture will appear curdled). Pour into the crusts. Bake at 350 degrees for 30-35 minutes or until set. Cool on wire racks. Garnish with whipped topping and additional nuts if desired.

Yield: 2 pies (6 to 8 servings each)

Note: Recipe and picture from an old TOH.


Wednesday, January 4, 2017

AMISH BROCCOLI SALAD

I was born and raised in Southern Indiana where there are a lot of Amish people. They are wonderful people and I loved eating at the Amish Restaurants. They are wonderful cooks.

1 head broccoli, chopped
1 head cauliflower, chopped
1 cup mayonnaise
1 cup sour cream
½ cup sugar
½ teaspoon salt
½ pound bacon, fried and crumbled
1 cup shredded Cheddar cheese
Combine the chopped broccoli and cauliflower in a large bowl.
In a separate bowl, combine the mayonnaise, sour cream, sugar, and salt to make a creamy dressing.
Add the dressing to the broccoli–cauliflower mix, stirring to evenly coat the vegetables.
Stir in the bacon and the cheese, reserving a small amount to sprinkle on top before serving.
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Sunday, January 1, 2017

WENDY'S KNOCKOFF CHILI RECIPE

Probably not vintage but this chili has been around a long time!

2 pounds fresh ground beef
1 quart tomato juice 
1 (29-ounce) can tomato purée 
1 (15-ounce) can red kidney beans, drained 
1 (15-ounce) can pinto beans, drained 
medium-large onion, chopped (about 1 1/2 cups)
1/2 cup diced celery
1/4 cup diced green bell pepper
1/4 cup chili powder (use less for milder chili)
1 teaspoon ground cumin (use more for real flavor)
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper

In a large skillet, brown the ground beef. Drain off the fat. Put the beef and the remaining ingredients in a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes.


Note: This recipe and picture are from a friend's facebook post.

Tuesday, December 27, 2016

OLD CAKE RECIPES FROM BETTY CROCKER

Click on picture to enlarge for easier reading.

Wednesday, December 21, 2016

APPLE FRITTER BREAD

⅓ cup brown sugar
2 teaspoons ground cinnamon, divided
2 Granny Smith apples, peeled and chopped to ½-inch dice
½ cup butter, room temperature
⅔ cup granulated sugar
2 eggs
1-½ teaspoons pure vanilla extract
1-½ cups all-purpose flour
1-¾ teaspoons baking soda
½ cup + 1 tablespoon milk, divided
½ cup powdered sugar

Preheat the oven to 350 degrees. 
Spray a 9-inch-by-5-inch loaf pan with nonstick cooking spray; set aside.

In a small bowl, combine the brown sugar with half the cinnamon.

In another bowl, combine the diced apples with the remaining half of the cinnamon; stir to blend and set aside.

In a large bowl, cream together the butter and the granulated sugar. Beat the eggs in one at a time until completely mixed. Add the vanilla extract and mix.

In a medium bowl, whisk together the flour and baking soda. Add the ½ cup of milk and mix until smooth.
Add the flour and baking soda mix to the butter mixture, and stir until well-blended.

Pour half of the batter into the prepared loaf pan. Layer half of the apple mixture on top of the batter, followed by half of the brown sugar mixture. Gently press the apples into the batter.

Add the remaining batter to the pan, followed by the remaining apples and brown sugar mixture. Lightly press the apples into the batter and swirl the brown sugar between the apple chunks and into the batter.

Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for 15 minutes on a wire rack before removing from the pan.

While the bread cools, prepare the glaze. In a small bowl, combine the powdered sugar with the remaining 1 tablespoon of milk. Mix until smooth, and then drizzle over the cooled bread.

Note: File Photo

Tuesday, December 20, 2016

SAUTEED APPLES

I can remember eating "fried" (sauteed wasn't a word in her vocabulary) apples at my grandmothers house from the time I was two years old. Grandma never used a recipe but this tastes very much like hers.

1/4 cup butter
4 large tart apples - peeled, cored and sliced 1/4 inch thick
1/2 cup cold water
2 teaspoons cornstarch
1/2 cup brown sugar
1/2 teaspoon ground cinnamon

In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.

Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.







Monday, December 19, 2016

1945 BREAD RECIPE

Wow! This recipe is two years older than me! Click on the picture to enlarge for easier reading.