BUTTERSCOTCH CRUNCH PUDDING

This recipe is from my 1970s JELL-O Pudding cookbook.

2 cups cold milk
1 pkg (4-serving size) butterscotch-flavored JELL-O instant pudding mix
1/3 cup crushed peanut brittle

Combine the milk and pudding mix in a bowl. Beat slowly with rotary beater or at lowest speed of an electric mixer until well blended, about 2 minutes.

Fold the peanut brittle into the pudding. Pour into 4 individual serving dishes or leave in the bowl and chill in the refrigerator for at least 5 minutes.

AUNT NORMA'S DILL PICKLES

My husband's aunt gave me this recipe over 40 years ago when I raised my own cucumbers and made our pickles. This makes some of the best dill pickles ever.

1950s HOUSEWIFE IN THE KITCHEN

This picture of a 1950s housewife is such a reminder of that era. This picture looks like it came straight from a 1950s commercial or TV show. My grandma Hawkins had that same saucepan. It had a copper bottom.

APPLE-CHEESE BREAD

This recipe is from a dear family friend's cookbook. Jean was a much beloved lady in the county where I lived and went to school. She, with her daughter's help, made a couple of cookbooks. This recipe is from her first one. Jean has been gone for years but her recipes live on.

Note: That is a 9x5x3 pan.

1940 SEARS, ROEBUCK AND CO. CHRISTMAS WISHBOOK PAGE

This is not a recipe but since we love old-fashion things on this blog I wanted to share this picture I came across. How many of you remember waiting anxiously for the Christmas Wishbook to arrive at your house?
My sister and I would spend hours pouring over those beautiful catalogs.

PERFECTION SALAD

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

2 cup diced cabbage
1 cup diced celery
1 diced pimento
Dissolve 1 box of lemon Jello in 1 pint of hot water, add 1/4 cup vinegar, 1/2 cup sugar, and 1/2 tsp salt. Let cool until thick, then add the diced vegetables. Chill until firm.

BISCUIT-TOPPED RHUBARB COBBLER

3/4 cup white sugar
2 tablespoon cornstarch
4 cups chopped rhubarb
1 tablespoon water
1 tablespoon butter, cut into small pieces
1 teaspoon ground cinnamon

Preheat oven to 400 degrees.
Lightly grease a 9-inch square baking dish; set aside.

In a saucepan mix the sugar and cornstarch; add the rhubarb and water. Stir to combine and bring to a boil. Cook, stirring, for 1 minute. Pour mixture into the prepared baking dish and dot with the pieces of butter. Sprinkle the cinnamon over the top.

Topping:
1 cup all-purpose flour
1 tablespoon white sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter
1/4 cup milk
1 egg, beaten
2 tablespoons white sugar

In a medium mixing bowl sift together the flour, 1 tablespoon sugar, baking powder and salt. Cut in the butter until mixture resembles coarse crumbs.

In a small bowl mix together the milk and egg. All at once add to the flour mixture and stir just enough to moisten.

Drop by spoonfuls onto the rhubarb mixture and sprinkle with the 2 tablespoons of sugar.

Bake at 400 degrees for 20 minutes or until lightly browned and crisp.

MAPLE APPLE PIE

1 cup sugar
2 tbsp all-purpose flour
1 12 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
6 medium tart apples, peeled and thinly sliced (about 2 1/4 lbs)
1 tbsp lemon juice
1 (14.1-oz) refrigerated pie crust
2 tbsp butter
3 tbsp maple syrup, divided
Warm maple syrup, optional

In a small bowl, combine the first five ingredients. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.

Unroll one pastry sheet into a 9-in. pie plate; trim even with rim. Add filling. Dot with butter; drizzle with 2 tablespoons maple syrup. Unroll remaining pastry; place over filling. Trim, seal and flute edge. Cut slits in top. Brush pastry with 1 tablespoon maple syrup.
Bake at 425° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cover pie loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. If desired, serve with warm maple syrup. 

Note: I have no idea how old this recipe is. I got it from an old TOH and a lady from Illinois submitted this as a favorite recipe of her mother's. It reminds of pies from my childhood in the 40s and 50s except we would have homemade crust.

RAGGEDY ANN COOKIES

I love these old recipes my late mother clipped from her women's magazines over the years.

HERBED POTATO DUMPLINGS

I do not like dough of any kind so I do not like dumplings. But many of you want dumpling recipes. Here is an old fashion dumpling recipe with some newer twistx of shredded uncooked potatoes, bread crumbs, etc. Before I post the recipe here are some tips your grandmother would probably give you about dumplings:

• Leave some wiggle room. Don't crowd your dumplings. Hot steaming broth makes your dumplings swell, give them room to grow.
• Cook slowly. Bring to a boil but them lower heat to a gently simmer. Your dumplings will be more tender and fluffy.
• If you make a big batch to have leftovers, take the dumplings out of the broth for refrigerating. If you leave the dumplings in the broth, they may turn mushy from absorbing too much broth.

Dumplings:

1 egg, slightly beaten

3/4 cup seasoned dry bread crumbs

1 tbsp all-purpose flour

1 tbsp minced fresh parsley

1 tbsp minced chives

1/2 tsp dried thyme

1/2 tsp salt

1/2 tsp pepper

2 1/2 cups finely shredded uncooked potatoes

additional flour

In a large bowl, mix all the ingredients from the egg through the pepper; stir in the potatoes. Shape mixture into 1 1/2-inch balls; dust with additional flour.

Drop dumplings on top of soup or stew of your choice. Reduce heat to low, cover and cook 30 minutes or until the dumplings are cooked through.  Serve immediately.

Note: File Photo

BURNT SUGAR CAKE FROSTING

Here is another frosting/icing recipe from Mrs. Wayne Jones in the 1955 Marshall Township PTA cookbook.

2 cups sugar
1/2 cup milk
2 tbsp. cream
1 tsp. vanilla

Put 1 1/2 cups sugar and milk in saucepan. Put remaining sugar and half of butter in a heavy frying pan. Place both on low heat at the same time. Carmalize sugar to a dark brown color. Add gradually to sugar and milk mixture. Cook until it forms a soft ball when tested in cold water, 238 degrees. Remove from heat and cool. Add remaining butter and 1 tsp. vanilla. Add cream and beat until mixture forms proper spreading consistency.

Note: This is not a typo, the amount of butter is not listed. I have checked similar recipes and they call for 2 tablespoons of butter with 2 cups of sugar.

NESTLE'S DOUBLE QUICK FUDGE FROSTING

This is another recipe from my 1955 Marshall Township PTA cookbook. This recipe was submitted by Mrs. Wayne Jones.

1 pkg. semi-sweet Chocolate Morsels
2 cups sifted confectioners sugar
6 tbsp. evaporated milk

Melt over hot (not boiling) water chocolate chips. Add sugar and evaporated milk. Beat until smooth. Yields approximately 1 1/2 cups. Cover tops and sides of two 9-inch layers.

CINNAMON PUDDING

I love these old-fashion recipe clippings. So glad my late mother was a recipe hoarder.

CHOCOLATE ANGEL CAKE

This is a recipe I got from TOH. Here is a note from the lady who submitted the recipe: When I was married in 1944, I could barely boil water. My dear mother-in-law taught me her specialty - making the lightest angel food cakes ever. This chocolate version is an easy, impressive treat. For many years, it was our son's birthday cake.—Joyce Shiffler, Colorado Springs, Colorado

1-1/2 cups egg whites (about 10)

1-1/2 cups confectioners' sugar

1 cup cake flour

1/4 cup baking cocoa

1-1/2 teaspoons cream of tartar

1/2 teaspoon salt

1 cup sugar

Frosting:

1-1/2 cups heavy whipping cream

1/2 cup sugar

1/4 cup baking cocoa

1/2 teaspoon salt

1/2 teaspoon vanilla extract

Chocolate leaves, optional

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift together confectioners' sugar, flour and cocoa three times; set aside.
Add cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time.
Spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 375° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
Run a knife around side and center tube of pan. Remove cake to a serving plate.
In a large bowl, combine the first five frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form.
Spread over the top and sides of cake. Store in the refrigerator. Garnish with chocolate leaves if desired. Yield: 12-16 servings.

OLD-FASHION FUNNEL CAKES

2 eggs
1 cup milk
1 cup water
1/2 teaspoon vanilla extract
3 cups all-purpose flour
1/4 cup sugar
3 teaspoons baking powder
1/4 teaspoon salt
Oil for deep-fat frying
Powdered sugar
In a large bowl, beat eggs. Add milk, water and vanilla until well blended. In another bowl, whisk flour, sugar, baking powder and salt; beat into egg mixture until smooth. In an electric skillet or deep-fat fryer, heat oil to 375°.
Cover the bottom of a funnel spout with your finger; ladle 1/2 cup batter into the funnel. Holding the funnel several inches above the oil, release your finger and move the funnel in a spiral motion until all the batter is released, scraping with a rubber spatula if needed.
Fry 2 minutes on each side or until golden brown. Drain on paper towels. Dust with confectioners' sugar; serve warm

1950s 7-LAYER CASSEROLE

I love all these old recipe clippings. My late mom had a shoebox full.

I know this is hard to read so here is what it says:

Talk about your one-dish meals! Here's one with no precooking. Just put in the layers, pop it in the oven, and get set for some real raves from your family!

Start heating oven to moderate (350 F.) Place these ingredients in layers in a 2-qt. baking dish with a tight-fitting lid:

1. 1 cup rice, uncooked
2. 1 cup canned whole kernel corn, drained
3. Sprinkle with salt and pepper. Pour 1 8-oz. can Hunt's Tomato Sauce and 1/2 can water over first two layers
4. 1/2 cup each finely chopped onion and green pepper
5. 3/4 lb. uncooked ground beef, seasoned with salt and pepper
6. Pour second can Hunt's Tomato Sauce and 1/4 can water over all
7. Cover meat with 4 strips bacon, cut in half

Cover dish and bake at 350 F. for 1 hour. Uncover and bake about 30 minutes longer. Makes 4 to 6 servings.

There's just no end to the tempting casseroles you can make with Hunt's Tomato Sauce. It's particularly nice for leftovers. A little of this, a little of that, and Hunt's Tomato Sauce - and a delicious dinner is on your table! Let your imagination be your guide...when Hunt's is in the kitchen to help!

STAR CORN PUDDING

This is hard to read so here is the recipe:

3 tbsp. chopped onion
2 tbsp. butter or margarine
1 tbsp. flour
1/2 cup milk
2 eggs, slightly beaten
1 No. 2 (1lb. 4 oz.) can Del Monte Golden Cream Style Corn
Salt and pepper to taste
4 firm tomatoes

Saute onions in butter till limp. Blend in the flour. Add milk gradually, stirring constantly till smooth and thick. Stir slowly into beaten eggs. Add corn; season. Wash and core tomatoes. Cut 3 times across blossom end to within 3/4 in. of stem end. Place in shallow 1 1/2 qt. baking dish and open segments. Pour corn mixture around tomatoes. Place dish in pan of hot water and bake in moderate oven (350˚F) about 40 minutes. Garnish with parsley if desired. Serves 6.

Source: 1948 Del Monte ad