Monday, September 26, 2016

STREUSEL PUMPKIN PIE

This may not be a true 'vintage' recipe but it is one I have had for many years.

Crust:
2 cups all-purpose flour
1/4 cup finely chopped pecans
1 tsp salt
2/3 cup + 1 tbsp Crisco shortening
4 - 5 tbsp water

Combine the flour, pecans and salt together in a bowl; cut in shortening until crumbly. Gradually add water, tossing with a fork, until mixture forms a ball. Divide in half. Roll out each half separately to fit a 9-in pie plate.  Flute edges and set aside.

Preheat oven to 375 degrees.

Filling:
1 can (30-oz) pumpkin pie mix
1 can (14-oz) sweetened condensed milk
1 egg, lightly beaten with a fork

Combine all filling ingredients in a mixing bowl until blended; pour into the prepared pie plates, dividing evenly.

Streusel:
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 cup chopped pecans
1/2 tsp ground cinnamon
3 tbsp cold butter or stick margarine

Combine the sugar, flour, pecans and cinnamon in a bowl. Cut in the butter until mixture is crumbly. Sprinkle over the top of the fillings.

Bake at 375 degrees for 40-45 minutes or until a knife inserted in the center comes out clean. Remove from oven and allow to cool on wire rack for 2 hours. Refrigerate until serving time.

Note: File Photo




Friday, September 23, 2016

STRAWBERRY PEAR GELATIN SALAD

1 can (29-oz) pears
1 pkg (6-oz) strawberry gelatin
1 brick (8-oz) cream cheese, cubed
1 carton (8-oz) frozen whipped topping, thawed
Mandarin oranges for garnish, if desired

Drain pears; reserve juice. Chop pears and set aside.

Add enough water to pear juice to make 3 cups; place in saucepan and bring to a boil. Transfer to a large bowl and stir in the gelatin, stirring until completely dissolved. Whisk in the cream cheese until smooth. Refrigerate until slightly thickened. Remove from refrigerator and whisk in the whipped topping until smooth. Fold in the chopped pears and transfer to a 9 x 13-inch glass dish. Cover and refrigerate until firm.

To serve, cut into squares and garnish each square with a mandarin orange slice, if desired.

Yield: 12 or 16 servings

This is an old recipe I have had for years.

Note: File photo

Thursday, September 22, 2016

BUTTERNUT SQUASH BAKE

1 small butternut squash, peeled, seeded, cubed (should have about 2 cups
1/2 cup mayonnaise (no substitutions work well in this recipe)
1/2 cup finely chopped onion
1 egg, lightly beaten
1 tsp sugar
Salt and pepper to taste
1/4 cup crushed saltines
2 tbsp grated Parmesan cheese
1 tbsp butter, melted

Place squash in a saucepan, cover with water and bring to a boil. Reduce heat; cover and simmer 20-25 minutes or until very tender. Drain well and place in a large bowl; mash.

Preheat oven to 350 degrees.

In a separate bowl, combine the mayonnaise, onion, egg, sugar, salt and pepper. Add mixture to the squash and mix together well.

Transfer to a greased baking dish. Combine the cracker crumbs, Parmesan and butter; sprinkle over the top of the casserole.

Bake at 350 degrees for 30-40 minutes or until to is browned and casserole is heated through.

Yield: 6 servings

Note this is a recipe I have had since the 1990s.

Note: File Photo

Tuesday, September 20, 2016

1894 WHITE HOUSE CRANBERRY SAUCE

This recipe is from the White House Cookbook, 1894.

One quart of cranberries, two cupfuls of sugar and a pint of water. Wash the cranberries, then put them on the fire with the water, but in a covered saucepan. Let them simmer until each cranberry bursts open; then remove the cover of the saucepan, add the sugar and let them all boil twenty minutes without the cover. The cranberries must never be stirred from the time they are placed on the fire. This is an unfailing recipe for a most delicious preparation of cranberries. Very fine with turkey and game.

Note: File Photo

Saturday, September 3, 2016

GOLDEN GATE SNACK BREAD

This recipe is from the 1966 Pillsbury Bake Off. This bread won a $25,000 prize and that was a lot of money in 1966, the year I got married.

3 1/2
cups Pillsbury BEST® All Purpose or Unbleached Flour
2
tablespoons sugar
2
pkg. active dry yeast
1
cup water 
2
tablespoons margarine or butter

1
(8-oz.) jar pasteurized process cheese spread
1 tsp
Buttery Onion Filling:
1/4 cup margarine or butter, softened

3
tablespoons dry onion soup mix

  • Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 1/2 cups flour, sugar and yeast; blend well.
  • In small saucepan, heat water and 2 tablespoons margarine until very warm (120 to 130°F.). Add warm liquid to flour mixture; blend at low speed until moistened. Beat 2 minutes at medium speed. Beat in cheese until blended. By hand, stir in remaining 2 cups flour to make a stiff dough. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, about 30 minutes.
  • In small bowl, combine 1/4 cup margarine and onion soup mix; blend well. Set aside.
Heat oven to 350°F. Grease cookie sheet. Punch down dough. On floured surface, roll out dough to a 20x14-inch rectangle. (Be sure sides are straight before rolling.) Spread with filling. Starting with 14-inch side, roll up, pressing edges and ends to seal. With knife, carefully cut lengthwise down center to form 2 loaves. Place cut side up on greased cookie sheet. Cover; let rise in warm place until light and doubled in size, about 20 minutes.

Bake at 350°F. for 15 to 25 minutes or until golden brown.

Note: The original 1966 recipe called for 1 teaspoon of salt in the bread ingredients. Over the years, probably due to health consciences reason the salt was eliminated.

Yield: 2 loaves

Thursday, August 25, 2016

OLD SOUTHERN RECIPE FOR DOUBLE PIE PASTRY

2 1/2 cups White Lily all-purpose flour
1 tsp salt
1 tsp sugar
1/2 cup unsalted butter, chilled and cut into small pieces
1/2 cup solid shortening, chilled and cut into small pieces
1 tbsp sour cream
4 - 5 tbsp ice water

In a large bowl, combine the flour, salt and sugar; add the butter and cut into the flour mixture using two knives or a pastry cutter. Add the shortening using the same procedure. Mix in the sour cream. Sprinkle 3 tablespoons of the ice water over the dough mixture. Use a large rubber-type spatula to press down until the dough sticks together. Add more water, one tablespoon at a time if needed.

Divide the dough in half and shape each half into a ball using floured hands. Flatten each ball into a disk. Dust each side with flour, wrap in plastic wrap and refrigerate 30-40 minutes before rolling out.

Lightly flour a clean countertop and a rolling pin; remove one disk from the refrigerator and roll out until it is a couple inches larger in diameter than your pie pan. Brush the top of the dough lightly with flour and fold in half. Place the folded dough into half of the pan and unfold. Trim the excess to 1/2-inch from the edge of the pie pan and fold dough under.

Add desired filling, roll out the other dough,place atop filling, trim excess and fold under. Using a fork, press edges to seal or make a fancier edge by pinching together with fingers.

Note: File Photo


Monday, August 22, 2016

IMPOSSIBLE TURKEY (OR CHICKEN) PIE

2 cups cut-up cooked turkey (or chicken)
1 jar (4 1/2-oz) sliced mushrooms, drained
1/2 cup sliced green onions, tops included
1 cup shredded Swiss cheese
1 1/2 cups milk
3/4 cup baking mix (such as Bisquick)
3 eggs

Heat oven to 400 degrees. Grease a 10-inch deep dish pie plate. Sprinkle the turkey, mushrooms, onions and cheese in the pie plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater.

Pour into pie plate. Bake until golden brown and knife inserted halfway between center and edge comes out clean, 30 to 35 minutes. Let stand 5 minutes before cutting. 7 servings.


PLUCKETS (PULL BUNS)

This is an old Hoosier Amish recipe for a tasty treat.

1 cake yeast
1/4 cup lukewarm water
1 cup milk, scalded
1/3 cup sugar
5 Tbs. butter
1/2 tsp. salt
3 eggs, well beaten
3 3/4 cups flour
Melted butter
3/4 cup gran. sugar
1/2 cup finely chopped nuts
Cinnamon

Dissolve yeast in the 1/4 cup water. Set aside. To scalded milk and sugar, butter and salt. Let cool. Add eggs and dissolved yeast and enough flour to make batter stiff. Cover and let rise until mixture doubles in size. Punch down and let rise again until doubled in size. Make small dough balls about 3/4 inch in diameter and dip in the melted butter. Then roll balls in a mixture of sugar, nuts and cinnamon. Pile the dough balls loosely in an ungreased angel food cake pan and let rise for 30 minutes. Bake in 400 degree F oven for 40 minutes. After first 10 minutes of baking, decrease oven heat to 350 degrees F. Will be golden brown when done. Turn pan upside down and buns will come unstuck in a cluster of rolls stuck fast to each other. Everyone "plucks" from the hot cluster.

Note: Remember these old fashion recipes read exactly as given to me. Questions? I don't often have the answers.

Wednesday, August 17, 2016

AMISH SHEPHERD'S PIE

This is an old recipe from some Indiana Amish. It is made to use up leftovers.

Leftover mashed potatoes
Leftover vegetables
Leftover meat scraps
1 cup bread crumbs
2 eggs, beaten
1 cup milk
seasonings

Grease a casserole dish and spoon in a ring of mashed potatoes. In center place vegetables and meat; also any leftover gravy you may have. Spread bread crumbs evenly over top of casserole. Beat eggs and milk together and pour over bread crumbs. Salt and pepper to taste and dot with butter. Bake in a 350 degree oven for 35 to 40 minutes.

Saturday, August 13, 2016

1950s GERMAN CHOCOLATE SHEET CAKE (From Just A Pinch Recipes)

Ingredients



1 pkg
baker's german sweet chocolate (4 ounce)


1/2 c
water


2 c
all purpose flour, sifted, then measured


1 tsp
baking soda


1/4 tsp
salt


1 c
butter, softened


2 c
sugar


4 large
egg yolks, room temperature (reserve whites)


1 tsp
vanilla extract


1 c
buttermilk


4 large
egg whites, beaten to form stiff peaks

COCONUT PECAN FILLING AND FROSTING



1 can(s)
evaporated milk 12 ounce size (not sweetened condensed)


1 1/2 c
sugar


3/4 c
melted butter (1 1/2 sticks)


4 large
egg yolks, slightly beaten


1 1/2 tsp
vanilla extract


7 oz
baker's angel flake coconut


1 1/2 c
broken pecans

DirectionsStep-By-Step

1
Preheat oven to 350 degrees. Grease and flour a 9 X 13 or a 10 X 16 baking pan. If you prefer a thinner cake, use the larger pan. You may also use three 9" pans and frost between the layers.
2
Sift two cups flour and then measure again for accuracy. Stir in baking soda and salt and set aside. Microwave chocolate in the water until chocolate is melted, about 1 minute and 30 seconds, depending on microwave. Remove from microwave and stir well, set aside.
3
Separate eggs. Beat egg whites until stiff peaks form and set aside.
4
Using a hand mixer, beat butter and sugar just until combined. Add egg yolks one at a time, mixing after each addition.
5
Slowly add melted chocolate to butter mixture while mixing. Scrape sides of bowl with spatula and mix well. Add vanilla and mix well.
6
Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. DO NOT USE A MIXER ON THIS PART!! Stir by hand using a spatula or spoon. Once mixed, you may use your hand mixer for no more than 10-20 seconds, just to make sure batter is mixed well.
7
Fold in beaten egg whites. Pour into prepared pan and bake for 30 to 40 minutes or until toothpick inserted in center comes out clean.
8
FOR THE FROSTING: Melt butter in heavy saucepan. Add milk, sugar, vanilla and egg yolks and cook over medium heat for about 12 minutes, stirring constantly until thickened. Remove from heat and add coconut and pecans. Stir until combined. Pour warm frosting over cooled cake.
9
SPECIAL NOTE: If you're making the three 9" layers, you'll want to let the frosting cool a bit to thicken.
German Chocolate Sheet Cake (from The 1950's) Recipe