Friday, July 3, 2015

PIE CRUST WITH POWDERED SUGAR AND EGG

2 1/2 cups all-purpose flour
pinch of salt
4 tbsp powdered sugar
3/4 cup butter, cut up
2 egg yolks
4 tbsp cold water
powdered sugar for dusting, optional

Sift the flour and powdered sugar together with the salt into a mixing bowl. Add the butter and using your fingertips, work the butter into the flour mixture. Make a well in the center of the mixture.

Whisk the egg yolks with the cold water and pour into the well in the center of the flour mixture.

Using your fingers or a fork, combine the two mixtures until smooth.

On a lightly floured surface, roll out the dough to fit a 9-inch pie plate or tart pan. Using a fork, prick the bottom.

Chill for 10 minutes then bake at 400 degrees until golden brown, about 15 minutes.


Monday, June 29, 2015

RED, WHITE AND BLUE SHORTCAKES

This recipe is from a 1971 Bisquick Recipe Flyer Give-Away.

Click on photo to enlarge for easier reading.

Friday, June 26, 2015

CONFECTIONERS' SUGAR FROSTING

This recipe is on the back page of the pamplet shown below. This is from my Sophomore high school home economics class.

1/3 cup butter or margarine
1 teaspoon vanilla extract
1/2 teaspoon salt
1 pound (3 1/2 to 4 cups) sifted confectioners' sugar
About 1/4 cup cream or other liquid

Cream and thoroughly beat together butter or margarine, vanilla and salt. Add confectioners' sugar and liquid alternately, adding suggicient liquid to give the frosting proper spreading consistency. Beat thoroughly after each addition, since the velvety smoothness of the frosting is influenced by sufficient beating. Spread between layers, on top, and on sides of cake. Yield: Enough frosting for two 8-inch or 0-inch layers.


Wednesday, June 24, 2015

FOUR-BEAN SALAD

This recipe is from my 1967 Better Homes and Gardens cooking with HERBS and SPICES cookbooklet.


Sunday, June 21, 2015

EASTERN CURRY DIP

1/2 cup Miracle Whip Salad Dressing
1/2 cup dairy sour cream
1/4 cup green onion slices
1/2 teaspoon curry powder

Combine salad dressing, sour cream, onions and curry powder; mix well. Chill. Serve with vegetable dippers. 1 cup

This recipe is from the 1977 recipe flyer below.


Friday, June 19, 2015

JEAN'S PICKLED EGGS

Jean Evans was one of the special ladies in the community where I went to school - grades 1 thru 12 in one building. Her recipes were so popular she and her daughter made a cookbook and this is one of the recipes from that book. As you can see from the picture below I have used her cookbook to the point of it losing the front cover! This cookbook was so popular they even made a second one. Special memories of Needmore and the friends there.



Tuesday, June 16, 2015

ITALIAN CREME CAKE

This is my recipe for Italian Creme Cake that I have had for many years. It probably doesn't qualify as vintage but it is old. And it is delicious.


Click on pictures to enlarge for easier reading.

Thursday, June 11, 2015

BOSTON BAKED LIMA BEANS

This is a depression era recipe that has been handed down through generations.

1 lb lean ground beef
1 can (28-oz) diced tomatoes, do not drain
1 can (16-oz) butter beans
1 can (16-oz) lima beans
3 tbsp brown sugar
1/4 tsp freshly ground black pepper
5 or 6 slices bacon*

Preheat oven to 350 degrees.
Spray a 2-quart baking dish with nonstick cooking spray; set aside.

In a large skillet brown the ground beef until no longer pink. Drain well in a colander and add the tomatoes with juice. Cook mixture 5 minutes to heat through.

Combine the beans, sugar, and pepper in a bowl then transfer to the prepared baking dish. Place the beef/tomato mixture over the beans. Top with the bacon slices.

Bake at 350 degrees approximately 45 minutes until beans are bubbly and bacon is crisp. Skim any fat from the top before serving.

Yield: 6 servings

*I have typed this recipe as it was given to me a few years ago. Personally, however, I fry my bacon about halfway browned then transfer to paper towels to drain. This keeps some of the excess fat out of the dish.



Monday, June 8, 2015

THREE BEAN RICE SALAD

This probably doesn't qualify as vintage but I have had it since the 1980s.

1 can cut wax beans, drained
1 can French-style green beans, drained
1 can red kidney beans, drained
1/2 cup Italian salad dressing
1/4 cup thinly sliced onion
1 tsp salt
1/4 tsp freshly ground black pepper
1 1/2 cups water
1 1/2 cups minute rice
Lettuce leaves for serving

In a large bowl, combine the beans, salad dressing, onion, half the salt, and the pepper. Set mixture aside to allow the flavors to blend.

Meanwhile, bring water and remaining half of the salt to a full boil in a medium saucepan that has a lid; stir in the rice. Place lid on pan, remove from heat and allow to stand for 5 minutes.

Fold the rice into the bean mixture; cover and chill thoroughly.

Serve in a lettuce leaf lined bowl.

Yield: 6 servings




Thursday, June 4, 2015

DATE BARS

I remember my mother making date bars when I was a child and I loved them. I believe this recipe is one from a Quaker Oats box in the 50s. Oh so yummy!

1 3/4 cups old-fashioned oats
1 1/2 cups all-purpose flour
1 cup packed brown sugar
1 tsp baking soda
1/2 tsp salt
1 cup cold butter
2 1/2 cups chopped dates
3/4 cup sugar
3/4 cup water
1/2 cup chopped walnuts + extras for garnish, if desired
Whipped cream for serving, if desired

In a large bowl, combine eats, flour, brown sugar, baking soda, and salt. Cut in the butter until mixture resembles coarse crumbs. Press mixture into a greased 13 X 9-inch baking pan. In a saucepan, combine dates, sugar and water. Cook for 10 minutes or until thickened, stirring frequently. Stir in walnuts. Spread over crust. Bake at 350 degrees for 30 minutes. Cool on a wire rack. Cut into squares. Top with whipped cream and additional chopped walnuts, if desired.