Saturday, November 28, 2020

1947 COCONUT FLUFF CAKE

 This recipe is as old as I am!



Friday, November 27, 2020

HOMEMADE BISCUIT MIX

This old recipe was published by the Pork Industry Group, National Live Stock & Meat Board in 1978.

8 cups all-purpose flour
1/4 cup baking powder
4 tsp salt
1 cup lard* for soft wheat flour or 1 1/2 cups lard for hard wheat flour

Sift together the flour, baking powder, and salt. Cut lard into flour mixture with a fork or pastry blender until the mixture has a fine even crumb. Cover and store in the refrigerator until ready to use. This mixture will keep at least a month in the refrigerator. Yield: 10 cups biscuit mix.

TO MAKE BISCUITS:

Add 1/2 cup milk to 2 cups Homemade Biscuit Mix. Turn onto a lightly floured surface and knead gently for 1/2 minute. Pat or roll to 1/2-inch thickness and cut with a medium size cutter or lip of a water or juice glass that has been dipped in flour. Bake in a very hot oven (450 degrees) for 12 to 15 minutes or until brown. Yield: 10 to 12 biscuits.

*Solid shortening may be substituted for lard.

Note: This is a file photo.

Thursday, November 26, 2020

Wednesday, November 25, 2020

CHOCOLATE CHERRY SQUARES

This recipe is from an old Hershey's Grocery Store "Give-Away" Pamplet.

1 cup all-purpose flour
1/3 cup butter or margarine
1/2 cup packed light brown sugar
1/2 cup chopped nuts
Filling (recipe below)
Red candied cherries, halved

Preheat oven to 350 degrees. In a large mixer bowl, combine the flour, butter or margarine, and brown sugar. Blend on low speed to form fine crumbs, about 2 to 3 minutes. Stir in the nuts. Reserve 3/4 of this crumb mixture for topping. Pat the remaining crumb mixture into an ungreased 9-inch square baking pan. Bake 10 minutes or until lightly browned. Meanwhile, prepare the Filling.

FILLING:

1 pkg (8 oz) cream cheese, softened
1/2 cup sugar
1/3 cup HERSHEY'S Cocoa
1/4 cup milk
1 egg
1/4 tsp vanilla extract
1/4 cup chopped red candied cherries

In a small mixer bowl, combine the cream cheese and sugar beating until fluffy. Add cocoa, milk, egg, and vanilla; beat until smooth. Fold in cherries. Spread mixture over the warm crust. Sprinkle with the reserved crumb mixture. Garnish with the cherry halves. Return to the oven and bake for 25 minutes or until lightly browned. Cool before cutting into squares. Store, covered, in the refrigerator.
Note: File Photo for Reference Only

Tuesday, November 24, 2020

FESTIVE PINEAPPLE LIME MOLDS

This recipe is from the 1950s at least, probably older. Read to the end. You will enjoy the explanation about lime juice!

1 cup syrup from canned pineapple tidbits
1/2 cup water
1/3 cup white dinner wine
1/4 cup sugar
1 cup pinEapple tidbits
1/2 cup chopped walnuts
1 package lime gelatin
2 tablespoons lime juice
dash salt
1 cup finely cut celery
green food coloring

Heat pineapple syrup and water to simmering; add gelatin and stir until dissolved. Remove from heat. Add wine, lime juice, sugar and salt; stir to dissolve sugar. Tint mixture a deep green with food coloring, if desired. Cool, then chill. When mixture begins to thicken, fold in pineapple, celery, and nuts. Sp0oon into 6 individual molds that have been rinsed with cold water. Chill until firm. Unmold on crisp salad greens and serve with mayonnaise or a fruit salad dressing. (When fresh limes are not available, use the juice that comes in the plastic lime containers. These are on most produce counters. Lemon juice is also sold the same way.)

It is suggested this is a good salad for holiday meals.
 
 Note: File clip art. I do not have a photo of this recipe.

Monday, November 23, 2020

OLD-FASHION BLUEBERRY PIE

This recipe is from an old 1958 pie cookbook. The abbreviations are directly from the old cookbook.

Pastry for 9-inch 2-crust pie
4 cups blueberries
2 tablesp. flour
1 1/2 tsp lemon juice
3/4 cup granulated sugar
1/4 teasp. nutmeg
1/8 teasp. salt
1/2 teasp. grated lemon rind
1/2 teasp. cinnamon
1 tablesp. butter

Preheat oven to 425 degrees.
Line 9-inch pie plate with pastry.

Combine the blueberries, flour, lemon juice, sugar, nutmeg, salt, lemon rind, and cinnamon together; place into the pastry lined pie plate.  Dot with the butter.  Place second pastry sheet over the blueberry mixture.  Turn top pastry under bottom pastry and flute to seal edges.  Cut some air vents in the top crust.

Bake pie for 15 minutes at 425.  Lower temperature if crust starts to get too brown and continue baking until pie is bubbly and berries are tender.

file photo

CARROTS A LA RITZ

 

This recipe is from an old PTA cookbook.


2 lbs carrots
3/4 to 1 stick butter, melted
1/2 lb Velveeta cheese, melted
1 tube Ritz crackers, crushed

Clean carrots, peel and slice. In a saucepan, cover the carrots with water, add salt to your taste, and boil carrots until soft; drain. Mix the butter and Velveeta cheese into the carrots. Pour into a very lightly greased baking dish. Top with the crushed crackers. Bake at 300 degrees until brown.

 Note: File Photo

Sunday, November 22, 2020

ZUCCHINI CHEESE CASSEROLE

This recipe is an old newspaper clipping--I have no idea what newspaper.

1 1/2 qts (6 cups) peeled, seeded, diced zucchini
2 eggs, beaten
1/4 cup evaporated milk
3/4 cup Ritz style cracker crumbs
6 tbsp melted butter or margarine
8-oz pkg shredded cheddar cheese

Preheat oven to 325 degrees.

Mix together all ingredients except one-half of the cheese. Pour mixture into a 9-inch square baking dish that has been lightly greased. Top with the remaining cheese. Bake at 325 degrees for 45 minutes or until zucchini is tender and casserole is bubbly.

Note: The picture below is a file photo for reference only. It is not this exact recipe.

This recipe is a very old newspaper clipping--I have no idea what newspaper.


Saturday, November 21, 2020

CREAM FILLED CUPCAKES

This is a recipe from an old Iowa church cookbook.

2 1/2 cups unsifted flour
2 cups sugar
1 tsp baking powder
1/3 cup cocoa
1/4 tsp salt
2 eggs
1 cup vegetable oil
1 cup buttermilk
1 tsp vanilla
2 tsp baking soda
1 cup hot water

Preheat oven to 350 degrees.

Sift flour, sugar, baking powder, cocoa, and salt together into a large mixing bowl. Add eggs, oil, buttermilk vanilla, and baking soda that has been dissolved in the cup of hot water. Mix thoroughly. Line 36 muffin baking tins with cupcake liners. Fill each liner about 2/3 full. Bake in the 350 degree oven for 20 minutes or until done. Remove from oven and cool for 15 minutes. Fill with the filling below using a pastry bag with a large rosette tip attached. Force the cream into the center of the cakes. Frost with your favorite frosting, if desired.

CREAM FILLING:
1/2 cup sugar
1/3 cup milk
2/3 cup shortening
1/4 tsp salt
1 tbsp water
1/2 tsp vanilla
1/2 cup powdered sugar

Combine sugar, milk, shortening, salt, water, and vanilla in a mixing bowl and beat on high speed of electric hand mixer for 7 minutes. Add powdered sugar and continue to beat for another 5 minutes.
 Note: This is a file photo.

Friday, November 20, 2020

BREAKFAST OR BRUNCH QUICHE

1 pastry crust for a 9-inch quiche pan

1 1/2 cups Half & Half cream
4 eggs
1 cup shredded Swiss cheese
1 tbsp flour
1/4 cup sliced green onion
1 tsp dried parsley flakes
pinch of nutmeg
salt and pepper to suit your taste
5 slices bacon, cooked (just until done)and drained
5 links breakfast sausages, (cooked just until done) and drained

Line the quiche pan with the pastry crust. Toss Swiss cheese with the flour. Add the onion, parsley flakes, nutmeg, salt, and pepper. Sprinkle the mixture on the bottom of the pastry shell in the pan. Using a whisk, mix eggs with half and half until well whisked. Pour into the pastry shell. Bake 35 minutes at 375 degrees. Place bacon and sausage on top of the quiche in a pinwheel fashion rotating the bacon then a sausage. Return to oven and bake another 10 minutes.

Note: File Photo