2 COOKIE RECIPES - PECAN CHOCOLATE REFRIGERATOR COOKIES & POW WOWS

These two recipes are from a small Cookie Book I got in 1970. The price on the front is thirty-five cents.

Click on picture to enlarge for easier reading.

COLD MILK PIE CRUST

1 1/2 cups flour
1 tsp salt
1/3 c oil
3 tbsp cold milk

Mix together the flour, salt, oil and cold milk. Press into a ball and roll out between waxed pepper. Makes 1 (9-inch) crust.

CHOCOLATE PEANUT BUTTER BUDDY BARS

1 cup peanut butter
6 tbsp. butter, softened
1 1/4 cup sugar
3 eggs
1 tsp. vanilla
1 cup flour
1/4 tsp. salt
1 pkg (2 cups) milk chocolate morsels

Preheat oven to 350 degrees. In large mixer bowl, beat peanut butter and butter until smooth, about 1 minute. Add sugar, eggs, and vanilla and beat until creamy. Blend in flour and salt. Stir in 1 cup of the morsels. Spread mixture into ungreased 13" x 9" pan and bake 25 to 30 minutes or until edges begin to brown. Immediately sprinkle rest of morsels over cookie layer. Let stand 5 minutes or until the morsels become shiny and soft. Spread evenly over top. Cool completely. Cut into 1 1/2-inch bars.

SOUTHERN SHRIMP AND GRITS DRESSING

1 lb peeled, medium-size raw shrimp
3 cups chicken broth
1/2 tsp salt
1/4 tsp ground red pepper
1 cup uncooked regular grits
1/2 cup butter
3 large eggs, lightly beaten
1 red bell pepper, diced
1 cup fine dry breadcrumbs
1 cup chopped green onion
1/2 cup grated Parmesan cheese

Preheat oven to 325 degrees.
Lightly grease an 11 x 7-inch baking pan; set aside.

Devein shrimp.

In a large saucepan over medium-high heat, bring the broth, salt and red pepper to a boil. Whisk in the grits and return to a boil; reduce heat to low and stir in the butter. Cover and simmer, stirring occasionally for 10 minutes or until the liquid is absorbed; remove from heat.

In a large bowl, stir together the eggs, bell pepper, breadcrumbs, green onion, and Parmesan cheese.  Gradually stir about a fourth of the hot grits mixture into the egg mixture. Add mixture to the remaining hot grits, stirring constantly. Stir in the shrimp until blended throughout.  Pour the mixture into the prepared pan.

Bake at 325 degrees for about an hour or until set.

Let dressing stand for 10 minutes before serving

Note: This is an old Southern Living magazine recipe.

APPLE-PEACH CAKE

2 cans apple pie filling
1 can (29-oz) sliced cling peaches
1 box spice cake mix
apple pie spice
1 stick butter

Heat oven to 350 degrees.
Grease an oblong baking pan.

Layer ingredients in the pan as follows:

1. Pie filling
2. Peaches - lift out of the can with a slotted spoon allowing some juice to be used.
3. Sprinkle apple pie spice to suit taste
4. Sprinkle the dry cake mix
5. Melt butter and drizzle overall

Bake for approximately 1 hour at 350 degrees.

Especially good served with ice cream!

Note: This is a file photo.

KRAUT SALAD

1 can kraut
1 med. bell pepper
1 sm. jar pimentos
1/2 onion, chopped
1 cup chopped celery
3/4 cup sugar

Mix together kraut, bell pepper, pimento, onion, celery and then sprinkle sugar on top. Cover and refrigerate.

PEACH CUSTARD PIE

I'm not sure this is a vintage recipe but it is an old one. I got it from a facebook post by Mark Allen Ballard. I am including the entire post.

Here's the recipe for the best peach pie you will ever taste. I got it from my grandmother. She cut it out of the Macon Telegraph in 1971. I still have the yellowed newspaper copy. Enjoy!

PEACH CUSTARD PIE

Mark Ballard

1 un-baked 9" pie shell 2 large or 4 small, ripe peaches
1 c. sugar 1/3 c. plain flour
2 eggs, well beaten ½ stick butter, melted
1 teaspoon almond flavoring, or flavoring of your choice

Preheat oven to 350 degrees. Peel and slice peaches and arrange them to cover the bottom of the pie crust with one layer. Mix the sugar and flour. Add the well beaten eggs, melted butter and flavoring, mixing well. Pour over the peaches. Bake until crust browns and custard thickens and sets. Time will range from 25 to 35 minutes depending on the oven.

This is absolutely the BEST peach pie I’ve ever tasted. And, it’s proven to be quite popular with my viewers and readers who’ve requested and prepared the recipe.

(DELLA'S) BANANA NUT BREAD

This is another recipe from my 1955 Marshall Township PTA Cookbook. This recipe was submitted by Mrs. Della Piper.

2 cups sifted flour
2 tsp. baking powder
1/2 tsp. soda
3/4 tsp. salt
1 tbsp lemon juice
1 cup chopped nuts
1 egg, beaten
1/4 cup salad oil
1 cup mashed bananas

Sift together the dry ingredients. Add 3/4 cup nuts. Combine remaining ingredients and add to dry ingredients. Stir only until the flour is moistened. Pour into a greased 9 x 5 inch loaf pan. Sprinkle the remaining nuts over the top of the loaf. Bake in 350 degree oven for 1 hour.