Friday, February 17, 2017

MRS. OLIVE'S NEVER FAIL PIE DOUGH

This is a recipe from one of the elderly ladies in the community when I was a child.


4 cups all-purpose flour
2 cups shortening
2 tsps salt
1 tbsp sugar
1 tsp baking powder
1/2 cup water
1 tbsp white vinegar
1 egg

Mix together the flour, salt, sugar, and baking powder. Cut in the shortening. Add the water, vinegar and egg. Mix well and chill before rolling out. This dough can also be frozen for use later.
Note: File Photo

1950s BETTY CROCKER BURNT SUGAR CAKE


Wednesday, February 15, 2017

DOMINO'S NO COOK CANDY

This is an old recipe from the back of a 60s or 70s DOMINO POWDERED SUGAR box similar to the one pictured below.


1 lb Donino Confectioners 10-X Powdered Sugar
1/3 cup butter or margarine, softened
1/4 tsp salt
1 tsp vanilla extract
1/3 cup light corn syrup

Mix all ingredients together until well blended. Put on board and knead until perfectly smooth and satiny. Tint with food color if desired. Shape and use as desired in making any of the following candies:

NUT SQUARES OR DIAMONDS: Knead 1/2 cup toasted chopped almonds, filberts, hickory nuts, butternuts, pecans, or walnuts into fondant. Substitute almond extract for the vanilla extract. Roll out fondant 1/3-inch thick. Cut into small squares or diamonds. Let dry and store pieces in airtight container.

MINTS: Omit vanilla and add a few drops oil or extract of peppermint or wintergreen. Tint green or pink. Shape into 3/4 inch balls and flatten into patties with a fork. Let dry and store in airtight container.
 

Friday, February 10, 2017

SCANDINAVIAN ALMOND CRESCENTS

This recipe was cut from the back of a very old Parkay margarine package.
1 container (8 oz) Soft Parkay Margarine
Sifted powdered sugar
1 1/2 tsps almond extract
2 1/4 cups flour
1/2 cup finely chopped almonds, toasted
Beat margarine and 1/4 cup powdered sugar until light and fluffy. Blend in extract. Add flour; mix well. Stir in almonds. Shape leve teaspoonfuls of dough into crescents; place on ungreased cookie sheet. Bake at 325 degrees for 25 to 30 minutes or until lightly browned. Remove from cookie sheet immediately. Cool 5 minutes; sprinkle lightly with additional powdered sugar.
Yield: Approximately 5 dozen cookies
Note: File Photo

Thursday, February 9, 2017

OLD FASHION HEARTY MUSHROOM BURGERS

1 lb extra lean ground beef

1/2 cup fresh bread crumbs
1/2 cup fresh mushrooms, chopped
Dash of garlic powder
2 tsp Worcestershire sauce
Salt and pepper to taste
1 small onion, chopped

Combine all ingredients and mix well. Shape into 4 patties. Grill or fry until meat reaches desired doneness. Serve on a bun with your favorite condiments.

Note: File Photo

Monday, February 6, 2017

MAPLE NUT TRIANGLES

This old recipe that I found in my late mother's kitchen is from the early 50s. There is a note with it that says it was the grand prize winner in the 5th Pillsbury Grand National Recipe and Baking Contest. I am assuming that is the earlier version of the Pillsbury Annual Bake-Off Recipe Contest. The note also says this recipe was submitted by a Mrs. Lee in Chillicothe, Ohio.


Bake at 350 degrees for 10 to 12 minutes.

Cream together.....1 cup butter, 2/3 cup firmly packed brown sugar, 1 tsp maple flavoring, and 1/2 tsp salt. Cream well.

Add gradually......2 cups sifted Pillsbury (of course) all-purpose flour and 3/4 cup finely chopped walnuts. Mix thoroughly and chill dough for a few minutes for easy rolling.

Divide dough into three equal parts

Roll out..........1 part at a time on a floured surface. Roll into a large rectangle 12 x 9-inches in size. Cut rectangle into twelve 3x3-inch squares. Cut each square in half, diagonally, to make two triangle. Place on ungreased baking sheets.

Bake..............in moderate 350 degree oven for 10 to 12 minutes. Cool on baking sheet 1 minute. Cool thoroughly on wire rack. Frost with chocolate frosting (recipe follows). Garnish with 1/3 cup finely chopped walnuts.

CHOCOLATE FROSTING:

Melt a 1-ounce square of chocolate in top of a double boiler over boiling water. Add 2/3 cup sweetened condensed milk. Continue to cook 5 minutes, stirring constantly, until thick. Add 1 teaspoon cold water, 1/2 teaspoon vanilla and 1/2 teaspoon maple flavoring. Continue cooking and stirring until of spreading consistency.


Friday, February 3, 2017

1954 A&P AD RECIPE

How many remember the old A&P grocery stores? The main thing I remember about the one in my childhood hometown was the smell of freshly ground coffee. I was young then and do not remember the ANN PAGE brand. Evidently it was an A&P private brand. My eyes aren't what they used to be so I cannot completely make out the recipe.


Saturday, January 28, 2017

MS HAZEL'S OATMEAL RAISIN COOKIES

An old cookbook recipe.


1 cup white sugar
1 cup brown sugar
1 cup solid shortening
2 eggs
2 cups oats
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla
1 cup raisins
1/2 cup chopped nuts, optional

Preheat oven to 350 degrees.

In a large mixing bowl, combine the white sugar, brown sugar, shortening and eggs. Mix together until fluffy. Stir in the oats. Sift the flour, baking soda, and baking powder into the oats mixture. Mix well and stir in the vanilla, raisins, and chopped nuts, if using. Drop by tablespoonfuls onto a greased cookie sheet. Bake at 350 degrees for 8 to 10 minutes or until slightly brown around edges.

Friday, January 27, 2017

HERSHEY'S CHOCOLATE TOWN SPECIAL CAKE

From The Back Of The Old Cans
1/2 cup cocoa
1/2 cup boiling water
2/3 cup shortening
1-3/4 cups sugar
1 teaspoon vanilla extract
2 eggs (at room temperature)
2-1/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/3 cups buttermilk
Preheat oven to 350°F. Grease and flour two 9-inch cake pans.
In a small bowl, mix cocoa and boiling water until smooth; set aside.
In a large bowl, beat shortening, sugar and vanilla until light and fluffy, about 5 minutes. Add eggs and beat well. Stir together flour, baking powder, baking soda and salt; add to shortening mixture alternately with buttermilk. Blend in cocoa mixture, and blend thoroughly.
Pour batter into prepared pans. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely before frosting.
Makes one, 9-inch two-layer cake.
Thanks to Recipes By Beulah And Friends for posting this old recipe. My mother used to make this cake 70 years ago.

Wednesday, January 18, 2017

OLD LORD BALTIMORE CAKE RECIPE AD

Click on picture to enlarge for easier reading.