FLEISCHMANN'S CARAMEL PECAN ROLLS - 1963

This is the recipe that came with the 8 cents coupon I posted last week on my Ladybugs Sweet Treats blog.  The coupon expiration date was December 31, 1963 so that gives you some idea how old this recipe is.  I enlarged the picture so you can read the ingredients.  Here are the instructions since I thought they would be too hard to read from a picture.

*To measure flour, dip nested dry measuring cups into flour, level off with straight-edged spatula OR sift if you wish.

In mixing bowl, dissolve yeast in warm water (105 to 155 degrees F.)  Stir in 1/4 cup sugar, salt, 2 tbsp. margarine, egg, and 2 cups of flour; beat until smooth. With spoon or hand, work in enough remaining flour until dough is easy to handle.  Place greased-side-up in greased bowl; cover tightly. Refrigerate overnight or up to 4 or 5 days.

Combine melted margarine, brown sugar, corn syrup and pecan halves.  Pour into greased oblong pan, 13x9 1/2x2".  Combine 1/2 cup sugar and cinnamon.  On floured board, roll dough into 15x9" oblong.  Spread with melted margarine and sprinkle with sugar-cinnamon mixture.  Roll up tightly, beginning at wide side.  Seal edge well.  Cut into 1" slices and place in prepared pan. Cover; let rise in warm place (85 degrees) until double, about 1 1/2 hr. (If kitchen is cool, place dough on a rack over a bowl of hot water and cover completely with a towel.) Heat oven to 375 degrees (quick mod.). Bake 25 to 30 min. Makes 15 rolls.

GOOD OLD FASHION CREAMY MASHED POTATOES

Approximately 5 lb potatoes
1 cup butter, softened
1 can (12-oz) evaporated milk
salt to taste
pepper to taste

Peel potatoes and cut into large chunks.  Place the potatoes into a large stockpot or Dutch oven and cover with water.  Bring potatoes to a boil, lower heat to medium-high and cook for 20 to 25 minutes or until tender.  Remove from the heat and drain in a large colander.

Place the potatoes back into the pot (or a large bowl if your pot has a nonstick surface) and add the butter.  Mash with a potato masher.  Add the evaporated milk and stir until well combined.  Season with the salt and pepper.

NOTE: I have mashed many potatoes using a potato masher.  These days I usually use my electric hand mixer. The one pictured is like the one I used when I was young.

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OLD LABEL FROM AN OLD ANGEL FOOD CAKE PAN

My dear late mother truly saved everything.  Here is the label from her old aluminum angel food cake pan.  I suppose she saved it for the recipes, an orange chiffon cake and an angel food cake.  I just love finding this old stuff of hers!

The ANGEL FOOD CAKE

1 1/3 cups egg whites

1 1/3 teaspoons cream of tartar

1/4 tsp salt

1 1/2 cups sugar (sifted twice)

1 teaspoon flavoring

1 cup sifted Cake Flour

Preheat oven to 325 degrees (slow moderate)

Sift flour 3 times with 1/2 cup of the sugar.  Beat egg whites until frothy; add salt and cream of tartar, beat again until glossy and just stiff enough to hold a peak. (Overbeating whites results in dry cake.)  Sprinkle 2 tablespoons sugar at  time over surface of whites.  Gently beat and fold in.  Fold in flavoring. Sift 2 tablespoons of flour-sugar mixture at a time over egg-white mixture, folding in gently.  Repeat until all is folded in thoroughly. Cut through batter with spatula to remove air bubbles. Bake in ungreased Angel-Fluff pan 60 to 65 minutes.  Invert pan to cool.

The ORANGE CHIFFON CAKE

(Level measurements throughout!)

Preheat oven to 325 degrees (slow moderate).

Measure and sift together:

2 1/4 cups sifted Cake Flour

1 1/2 cups sugar

3 tsp. double-action baking powder

1 teaspoon salt

Make a well, and add, in order,

1/2 cup cooking oil

5 unbeaten egg yolks

grated rind of 2 oranges (2 tablespoons)

juice of 2 oranges, plus water to make 3/4 cup

Beat with spoon until smooth.

Whip until whites form very stiff peaks

1 cup egg whites (7 or 8)

1/2 teaspoon cream of tartar

Pour egg yolk mixture gradually over whipped egg whites...gently folding, just until blended. 

DO NOT STIR.

Bake in ungreased Angel-Fluff pan 65 to 70 minutes.  Invert pan to cool.



BROKEN GLASS DESSERT

This is a dessert I used to make when my children, now in their forties, were young.  I had forgotten all about this recipe until I ran across it last week.  Now I am going to make it for my grandchildren!

1 pkg (4-serving size) each of orange, lime, & cherry gelatin
4 1/2 cups boiling water, divided
1 1/2 envelopes plain gelatin
1/2 cup cold water
1 cup sugar
1 stick butter
1 cup hot pineapple juice
20 graham crackers, crushed fine
1 pint whipping cream

In separate bowls, dissolve each of the flavored gelatins in 1 1/2 cups hot water; let stand a few minutes; pour into square pans and refrigerate until each is set.  When gelatins are set, continue with the recipe.

Dissolve the plain gelatin in the half cup of cold water; let stand.

Add half the sugar to the pineapple juice and pour over the plain gelatin; allow to cool.

Melt the butter.  Add the remaining half of the sugar to the crushed graham crackers and add to the melted butter; reserve a couple tablespoonsful of the mixture for topping.  Press the remaining crumb mixture onto the bottom of an angel food cake pan (or you may use a 9 x 13-inch pan).

Whip the cream, add the pineapple juice/gelatin mixture and mix well.

Cut the gelatins into small cubes, approximately 1/2-inch; add to the whipped cream mixture.  Spoon mixture into the cake pan over the crumb crust.  Sprinkle with the reserved topping and chill for several hours before cutting to serve.

Personal note: I have always used the oblong pan making mine in the oblong tupperware with the lid.  It is easy to cover and keep in the refrigerator.  However, I am sure the angel food cake pan would make a prettier presentation.

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FROZEN FRUIT SALAD CUBES

This is an old recipe from the 1950s where it was a favorite at Bridge Club parties in Southern Indiana.

1 1-lb. can fruit cocktail
1 3-oz pkg cream cheese
2 tbsp fruit cocktail syrup
1/3 cup all purpose cream, whipped
1/4 cup sugar
1/8 tsp. salt
6 marshmallows, quartered
1 tablespoon lemon juice

Soften cream cheesse and drain fruit cocktail.  Mix cheese, fruit juice and sugar until smooth.  Add marshmallows; fold into fruit cocktail; fold whipped cream into fruit mixture.  Pour into ice cube trays and freeze until firm.  (No stirring needed.) Makes 1 quart.

If you prefer round slices, pack into the fruit cocktail can, cover end with foil and put in freezer until firm.  To serve, open the other end also and with the lid push contents out to slice.

Bits 'O Brickle Ice Cream Pie & Sauce

This is from an advertisement on page 16 of the FAMILY WEEKLY magazine, September 20, 1981 that I just found in one of my late mother's "clipping" boxes.  In case you can't read it, I will retype the recipe below the picture.

Pie:
Prepare 9" graham cracker pie shell
1/2 gal. vanilla ice cream, softened to spoon easily but not melted
One-half 6 oz. bag Bits 'O Brickle

Spoon haf of softened ice cream into prepared pie shell.  Sprinkle 1/2 bag Bits 'O Brickle on top.  Heap with remaining ice cream. Freeze.
Sauce:
1 1/2 cups sugar
1 cup evaporated milk
Remaining 1/2 bag Bits 'O Brickle
1/4 cup butter or margarine
1/4 cup light corn syrup
Dash salt

Combine the sugar, milk, butter or margarine, syrup, and salt.  Bring to a boil over low heat; boil 1 min. Remove from heat and stir in remaining Bits 'O Brickle.  Cool, stirring occasionally.  Chill. To serve: Stir sauce well, then spoon over individual pie wedges.  Serve eight. Remaining sauce may be refrigerated  in a tightly covered container for use as a topping.

COUNTRY BREAKFAST PIE

This is an old Ozark Mountains recipe.

1 pkg. bulk sausage
1 1/2 cups grated Swiss cheese
1/4 cup chopped green pepper
1/4 cup chopped red pepper
2 tbsp. chopped onion
4 eggs
1 cup cream
1 9-inch pie shell, unbaked

Cook the sausage until browned and grease is cooked out, stirring to crumble; drain. 

Mix the cheese and sausage together and sprinkle into the pie shell. 

Beat the eggs lightly in a bowl; add the peppers, onion, and cream.  Pour the mixture slowly into the shell over the sausage and cheese. 

Bake at 375 degrees for 40 to 45 minutes or until set.

OLD FASHION RHUBARB CRUMB COFFEE CAKE

This  recipe is from a lady in Alaska who said it was one of her old fashion recipes.

1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1 tsp vanilla extract
2 cups all-purpose flour
2 tsp ground cinnamon
1 tsp baking soda
1/4 tsp ground nutmeg
1 cup buttermilk
4 cups chopped fresh or fozen rhubarb

In a large mixing bowl cream the butter and sugar.  Add the eggs, one at a time, beating well after each one.  Beat in the vanilla extract.  Combine the dry ingredients; add to the creamed mixture alternaely with the buttermilk.  Stir in the rhubarb.  Pour into a greased 13-in x 9-in x 2-in baking pan or dish.

TOPPING:
1 cup all purpose flour
1/2 cup packed brown sugar
1 tsp ground cinnamon
1/2 cup cold butter

In a small bowl combine the flour, brown sugar, and cinnamon.  Cut in the butter until the mixture resembles coarse crumbs.  Sprinkle the mixture evenly over the batter.  Bake cake at 350 degrees for 45-55 minutes or until a wooden toothpick inserted nea the center comes out clean.  Cool on a wire rack.

Yield: 16 to 20 servings

Note:  If you are using frozen rhubarb, measure while still frozen, then thaw completely and drain in a colander.  Do not, however, press liquid out of rhubarb!

This is from an old TOH magazine.