Friday, November 25, 2016


Click on recipes to enlarge for easier reading.

Wednesday, November 23, 2016


Love this old recipe page from Betty Crocker. Sorry the Hobnail Icicng recipe is cut off the bottom.

Click to enlarge for easier reading.

Wednesday, November 16, 2016


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

1 1/2 cups Pillsbury's Best Self-Rising Flour*
2 cups very soft vanilla ice cream

Oven 425 degrees                                                      About 8
Measure flour and ice cream into mixing bowl. Mix only until all dry particles are moistened. Fill well-greased muffin cups three-fourths full. Bake at 425 degrees for 20 to 25 minutes until golden brown.
*For use with Pillsbury's Best Flour (Regular or Instant Blending), add 1 tablespoon baking powder and 1 teaspoon salt.
Tip: If a richer muffin is desired, add 1 egg and 2 tablespoons cooking oil.
Variations: Stir 1/2 cup semi-sweet chocolate pieces or 1/2 cup chopped Diamond Walnuts into batter. Or, sprinkle muffins with sugar or cinnamon and sugar before baking.

Monday, November 14, 2016


This recipe is from the 1894 White House Cookbook.

The first consideration in broiling is to have a clear, glowing bed of coals. The steak should be about three-quarters of an inch in thickness, and should be pounded only in extreme cases, i.e., when it is cut too thick and is "stringy." Lay it on a buttered gridiron, turning it often, as it begins to drip, attempting nothing else while cooking it. Have everything else ready for the table; the potatoes and vegetables dished and in the warming closet. Do not season it until it is done, which will be in about ten to twelve minutes. Remove it to a warm platter, pepper and salt it on both sides and spread a liberal lump of butter over it. Serve at once while hot. No definite rule can be given as to the time of cookng steak--individual tastes differ so widely in regard to it, some only liking it when well done, others so rare that the blood runs out of it. The best pieces for broiling are the porter house and sirloin.

Note: File Photo

Friday, November 11, 2016


1 cup chopped walnuts or pecans
1/3 cup firmly packed brown sugar
1 teaspoon cinnamon
2 cups Pillsbury's BEST Whole Wheat Flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/3 cup Parkay margarine or butter, softened
1 egg
3/4 cup powdered sugar
1 to 2 tablespoons water

Heat oven to 350 degrees. Grease and flour two 8 or 9-inch round cake pans. In small bowl, mix all streusel ingredients until well blended; set aside.

Lightly spoon flouir into measuring cup; level off. In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at medium speed. Spread about 3/4 cup of batter in each prepared pan; sprinkle 1/4 of streusel mixture evenly over batter in each pan. Carefully spread remaining batter over streusel in each pan; sprinkle with remaining streusel mixture.

Bake at 350 degrees for 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool slightly. In small bowl, combine glaze ingredients until smooth and of drizzling consistency. Drizzle over warm cakes.
2 cakes; 6 to 8 servings each.

This is an old Pillsbury Bake-Off Recipe.

Note: File Photo

Thursday, November 10, 2016


1 (2 1/2-lb) butternut squash
1 cup chopped onion
1 tsp rubbed sage
Pinch ground allspice
2 tbsp butter
4 cups chicken broth
1 small tart apple, peeled and chopped
1 1/2 tsp lemon juice
Black pepper to taste
1/3 cup sour cream
1/2 tsp lemon juice
1/4 tsp grated lemon peel

Preheat oven to 400 degrees.

Cut squash in half lengthwise; scoop out seeds. Place squash, cut side down, in a greased baking dish. Bake uncovered at 400 degrees for 50-60 minutes or until tender.

When squash is cool enough to handle, scoop out the squash insides; place in a bowl and mash. Set mashed squashed aside.

Melt butter in a large saucepan and saute' onion, sage, and the allspice until onion is tender. Add the broth and apple; bring to a boil. Reduce heat to low, place lid on saucepan and simmer until the apple is tender, about 8 minutes. Add the squash and simmer another 5 minutes. Cool to lukewarm.

Process the mixture in batches in a food processor or blender until smooth; return to the pan. Add lemon juice and pepper; heat through.

Combine the topping ingredients and place a dollop on each serving.

Yield: 6 servings

Note: File Photo

Monday, November 7, 2016


1 pkg. lime Jello
1 pkg. lemon Jello
1 c. hot water
1 c. mayonnaise
1 c. chopped celery
1 c. chopped pecans
1 c. Milnot
1 c. crushed pineapple, drained
1 c. cottage cheese

Dissolve both packages of Jello in the hot water. Add mayoand beat well. Put in refrigerator and let set. Mix together pecans, celery, Milnot, pineapple and cottae cheese. Add to the Jello mixture. Put in a 9x13 inch dish. Refrigerate until serving time.

Saturday, November 5, 2016


1 c. sifted flour
3/4 c. sugar
3 tsp. baking powder
1/2 tsp. salt
1/4 c. cooking oil
1/2 c. nuts, chopped
1/3 cup raisins
1 c. quick oats
1 egg, beaten

Sift flour, sugar, baking powder, and salt into mixing bowl. Add oats, raisins, and nuts; mix well. Combine milk, egg and oil; pour into dry ingredients. Stir just until all particles are moistened. Spoon into greased muffin pans and bake at 425 degrees 15-18 minutes or until lightly browned. Yield: 12 muffins

Note: File Photo

Friday, November 4, 2016


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

1 1/2 cups Pillsbury's Best Flour
1/4 tsp salt
1/2 cup Land O'Lakes Butter
1 egg, slightly beaten
1 can apple pie filling
1/3 cup instant minced onion
3 tbsp melted Land O'Lakes Butter
1/2 cup dry bread crumbs

Oven 425 degrees                                       9-inch pie
Combine flour and salt in large mixing bowl. Cut in butter until mixture is the size of small peas. Add egg. Toss lightly with fork until mixture forms a ball. Roll out on floured surface to a circle 1 1/2 inches larger than inverted 9-inch pie pan. Fold edge to form a standing rim; flute. Combine pie filling and onion; pour into pastry-lined pan. Toss butter and crumbs together lightly; sprinkle over pie filling. Bake at 425 degrees for 25 to 35 minutes. Serve hot or cold as an accompaniment to meats and vegetables.

Thursday, November 3, 2016


6 large sweet potatoes
1/2 cup butter
2 cups brown sugar

Peel sweet potatoes and place in a saucepan. Add water to cover the potatoes and bring to a boil. Boil 4 minutes. Drain well. Once potatoes cool enough to work with, cut into slices.

Melt the butter in a large skillet over medium heat. Stir in the brown sugar until dissolved; add more butter if needed. Add the sweet potato slices and fry into golden brown and fork tender. Turn occasionally during the frying process.

These potatoes are best served while hot.

Note: File Photo


This old recipe from Ohio is said to be over 200 years old.

1 cup flour
1 1/2 teaspoons baking powder
2 eggs
1/3 cup milk
1 can whole kernel corn, drained
1 tablespoon butter, melted
fat for deep frying
powdered sugar
warm maple syrup

Put the flour and baking powder in a bowl, mix together and set aside. In another bowl, beat the eggs with the milk. Stir corn and butter into the eggs and milk. Stir in the flour and baking powder mix just until blended. Heat the oil to about 375 degrees and drop the corn batter into the hot oil by the heaping teaspoonful. Fry 2 or 3 minutes or until fritters are golden in color. Drain well then dust with powdered sugar and serve with the warm syrup.

Note: File Photo

Note: I believe this recipe has been updated over the years. They probably didn't use a can of corn back then. They probably used fresh corn or home canned corn.

Tuesday, November 1, 2016


This is an old East Texas recipe.

8 to 10 young yellow crook-neck squash
5 or 6 green onions, chopped
1/2 cup butter
salt and black pepper

Wash the squash and cut the stems and bottoms off. Slice them into thin slices (about 1/4 inch thick).

In a skillet, brown the green onions in the butter, then add the squash plus pepper and salt to taste. Cook the squash over medium heat until it's a little brown and mushy (about 30 minutes). Stir occasionally.

Texas is a big state and the cultures, recipes, etc vary throughout the state. The deep red counties make up what is traditionally known as East Texas.