Friday, January 26, 2018

NUT ROLLS

This is a great old recipe I got from one of the sites I below to. I wish I could remember where but unfortunately I cannot. I am thinking it might be from the Olden Days of Christmas... page. I love coming across these old recipes that you know are delicious because the recipe has obviously been used many times.

Monday, January 22, 2018

OLD FASHION YANKEE POT ROAST

approx 5 lb beef chuck roast
1 tablespoon shortening
2 cups sliced onion
2 cups sliced carrots
1 cup sliced celery
2 teaspoon salt
1/2 teaspoon thyme
1/4 teaspoon pepper
1 1/2 cups tomato juice
4 medium potatoes, quartered, or 16 small ones
1 tablespoon flour

Brown meat well on both sides in hot shortening in Dutch oven over moderate heat. Add onion, carrot, celery, salt, thyme, pepper and 1 cup tomato juice. Cover; cook slowly until meat is fork tender, 2 to 2 1/2 hours. Add potatoes 30 minutes before end of cooking time. Arrange meat and potatoes on serving platter; keep hot. Blend together remaining tomato juice and flour; add to vegetable mixture in pan. Cook, stirring constantly, until thickened. Serve with or over meat.

Yield: 6 to 8 servings.


I believe this picture is from Light and Tasty.

Friday, January 19, 2018

KAREN'S FROSTING

1 cup shortening
1 1/2 cups powdered sugar
1/4 cup evaporated milk
pinch of salt
1/4 cup almond flavoring

In a medium mixing bowl, mix together the shortening, powdered sugar, milk and salt. When mixture is well blended, add the almond (or vanilla, if you prefer) flavoring. Beat at high speed for 5 minutes. This will frost a layer cake or a sheet cake. Add food coloring, if desired.

File Photo


Thursday, January 18, 2018

COCOA

This is taken from the White House Cookbook, 1894.

Six tablespoonfuls of cocoa to each pint of water, as much milk as water, sugar to taste. Rub cocoa smooth in a little cold water; have ready on the fire a pint of boiling water; stir in grated cocoa paste. Boil twenty minutes, add milk and boil five minutes more, stirring often. Sweeten in cups so as to suit different tastes.

Note: File Photo

FANNIE FARMER QUIOTE

"Progress in civilization has been accompanied by progress in cookery."
                                                                     -Fannie Farmer

Wednesday, January 17, 2018

SOUR CREAM RAISIN PIE

This recipe is from an old Iowa church cookbook.

1 cup sour cream
3 eggs
1 cup sugar
1/2 cup raisins
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
1 9-inch unbaked pie shell

Preheat oven to 350 degrees.

Mix all ingredients together in a medium bowl. Pour into the unbaked pie shell and bake at 350 degrees for approximately 1 hour until done.

 File Photo Courtesy of dianasdesserts

Monday, January 15, 2018

WALNUT BUNDT CAKE

This recipe is from an old church cookbook.

1 cup soft shortening
3/4 cup milk
4 eggs, unbeaten
3 cups sifted cake flour
1 3/4 cups sugar
2 tsps baking powder
1 1/2 tsps salt
2 tsps vanilla extract
1 cup very finely chopped walnuts

Preheat oven to 375 degrees.

Into a large bowl sift flour with sugar, baking powder and salt. Drop in shortening and 2 eggs; pour in milk and vanilla. Beat 2 minutes at medium speed. Add 2 eggs, beat as before. Fold in nuts. Turn into greased Bundt pan or tube pan. Bake 1 hour. Cool 10 to 15 minutes before removing from pan. Cool. Make a glaze by combining 2 tablespoons light corn syrup and 2 teaspoons butter or margarine in a small saucepan. Boil 3 minutes but no longer. Place walnut halves or pieces on top of cake, if desired. Pour the boiled glaze over the top allowing to run down the sides. Note: This cake freezes well.

 Note: File photo credited to veryveryquiet

ADVICE FROM 1949

This is not a recipe but it does mention doing the dishes! I love this and just had to share. My, how times have changed!


Saturday, January 13, 2018

ELLEN'S CARROT CAKE BARS

This recipe is from an old midwestern community cookbook.

2 1/2 cups flour
2 cups sugar
1 1/2 cups vegetable oil
4 eggs
2 tsp soda (level)
1 tsp salt (level)
1 tsp cinnamon (level)
3 small jars carrot baby food
1/2 cup chopped nutmeats

ICING:
3 1/2 cups powdered sugar
1 pkg (8 oz) cream cheese, room temp
1/2 cup soft oleo
1 tsp vanilla

Preheat oven to 350 degrees.

Combine all the cake ingredients and mix with an electric mixer for 3 or 4 minutes. Bake in a well greased cookie sheet pan with sides for 25 to 30 minutes. When cooled, mix all the icing ingredients together and frost the cake. Cut into bars.

 Note: File Photo

Friday, January 12, 2018

SWEET AND SOUR POT ROAST

This recipe is from an old handmade cookbook from Southern Indiana.

1 chuck roast (approximately 3 1/2 lbs)
2 tbsps fat
2 onions, chopped
1 bay leaf
1 tsp salt
1/2 cup water
2 tbsps brown sugar
1/4 cup catsup
2 tsps vinegar

Brown meat in the fat. Add remaining ingredients. Cover and simmer 1 hour and 30 minutes.

 Note: This is a file photo.

Thursday, January 11, 2018

HOT COCOA

1/2 cup sugar
1/4 cup cocoa (not hot chocolate mix)
dash of salt, optional
1/3 cup hot water
4 cups milk
3/4 tsp vanilla extract
Sweetened whipped cream, optional

In a medium saucepan, combine the sugar, cocoa, and salt; blend in the water. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir for 2 minutes. Add milk; stir and heat to serving temperature. DO NOT BOIL! Remove from the heat and add vanilla. Beat with a rotary beater or wire whisk until foamy. Serve in cups or mugs topped with the sweetened whipped cream, if desired.

Options: For Christmas, use 1/2 tsp vanilla extract and 1/4 tsp peppermint extract. Top with miniature marshmallows and put a candy cane in the mug as a stirrer.

Instead of the sweetened whipped cream, use marshmallow cream.

Add a teaspoon of instant coffee granules into the hot water for a mocha-flavored hot chocolate.

 File Photo

Tuesday, January 9, 2018

VIRGINIA CORN FRITTERS

In memory of a "Dear Old Southern Mammy, Aunt Caroline". This recipe book is from 1922.

1 can corn,
1/2 cup milk,
1/2 cup dry and sifted crumbs,
1 tsp salt,
1 tsp baking powder,
1 egg well beaten,
1 tablespoon flour.

Chop the corn and add other ingredients in the order given. Drop from a tablespoon into hot, deep fat and fry until brown.


CARROT, APPLE, AND RAISIN SALAD

This recipe was popular in my childhood.

2 cups grated carrots
2 cups finely chopped apples
1/2 tsp lemon juice
1 cup raisins
1/4 cup chopped nuts
1/3 cup mayonnaise

After chopping apples, toss with 1/2 teaspoon lemon juice. Combine with the remaining ingredients, mix well. Sprinkle a few chopped nuts on top for garnish, if desired. Cover and refrigerate until serving time. Refrigerate any leftovers.

 Note: This is a Kraft Foods Photo

Saturday, January 6, 2018

COCONUT CHEWS

This recipe is from one of my late mother's neighbors. I do not have a picture thus the silly coconut caricature below.

3/4 cup shortening (best to use 1/2 butter or margarine with the shortening)
3/4 cup confectioners' sugar
1 1/2 cups flour
2 eggs
1 cup brown sugar
2 tbsps flour
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla
1/2 cup chopped walnuts or pecans, your preference
1/2 cup flaked coconut

Preheat oven to 350 degrees.

Cream shortening and confectioners' sugar together. Blend 1 1/2 cups flour into the creamed mixture. Press mixture into the bottom of an ungreased baking pan, 12x9x2-inches. Bake for 12 to 15 minutes. Mix together the eggs, brown sugar, 2 tablespoons flour, baking powder salt, vanilla, nuts and coconut. Spread the mixture over the hot baked layer. Bake another 20 minutes. While still warm, spread with the icing (recipe below) and let cool. Cut into bars about 3-inches by 1-inch. Makes 32 bars.

Orange-Lemon Icing: Mix 1 1/2 cups confectioners' sugar, 2 tablespoon butter that has been melted, 3 tablespoons orange juice and 1 teaspoon lemon juice until smooth.

Friday, January 5, 2018

PUMPKIN ICE CREAM

This quick and easy pumpkin ice cream recipe was published many years ago in the local newspaper of my hometown when I was a kid. (Many, many years ago!) It was from a local home extension service's home economist.

1 cup pumpkin pulp
1/2 cup brown sugar
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp salt
1/4 tsp nutmeg
1 quart vanilla ice cream

Mix pumpkin, brown sugar, cinnamon, ginger, salt, and nutmeg together. Soften ice cream and blend with the pumpkin mixture. Freeze until firm and you have your own homemade pumpkin ice cream.

 Note: file photo

Thursday, January 4, 2018

GUMDROP BARS

This recipe was shared by Frances McClary Peterson on a Christmas page I belong to. I thought many of you would enjoy seeing this recipe and perhaps trying it. Pan size isn't listed but is probably 9 X 13. She said her mother used to make these years ago.

Gumdrop Bars
2 cups cake flour
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
2 cups brown sugar
1/4 cup evaporated milk
1 cup soft gumdrops
1/2 cup chopped nuts

Sift dry ingredients. Best eggs until light , beat in sifted sugar and milk gradually . Add flour mixture in thirds besting until smooth. Add gumdrops and nuts. Spread in greased pan . Bake 325 35 minutes. Cut into bars . Spread tops with frosting decorate with sliced gumdrops. Makes 40


THE LATE JERRY REED'S MEATLOAF

You may remember Jerry Reed has a country singer or as an actor. I got this recipe many years ago on a trip to Nashville, Tennessee.

1 1/2 lbs ground round
1 1/2 cups cornflakes, crushed
1 cup rice, cooked
1 cup onions, chopped
1 cup bell peppers, chopped
1 egg
1 small can tomato sauce
salt and pepper to taste

Mix all ingredients together and place in a loaf pan. Bake at 325 degrees for about 1 hour or until done. Serves 6.