STREUSEL PUMPKIN PIE

This may not be a true 'vintage' recipe but it is one I have had for many years.

Crust:
2 cups all-purpose flour
1/4 cup finely chopped pecans
1 tsp salt
2/3 cup + 1 tbsp Crisco shortening
4 - 5 tbsp water

Combine the flour, pecans and salt together in a bowl; cut in shortening until crumbly. Gradually add water, tossing with a fork, until mixture forms a ball. Divide in half. Roll out each half separately to fit a 9-in pie plate.  Flute edges and set aside.

Preheat oven to 375 degrees.

Filling:
1 can (30-oz) pumpkin pie mix
1 can (14-oz) sweetened condensed milk
1 egg, lightly beaten with a fork

Combine all filling ingredients in a mixing bowl until blended; pour into the prepared pie plates, dividing evenly.

Streusel:
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 cup chopped pecans
1/2 tsp ground cinnamon
3 tbsp cold butter or stick margarine

Combine the sugar, flour, pecans and cinnamon in a bowl. Cut in the butter until mixture is crumbly. Sprinkle over the top of the fillings.

Bake at 375 degrees for 40-45 minutes or until a knife inserted in the center comes out clean. Remove from oven and allow to cool on wire rack for 2 hours. Refrigerate until serving time.

Note: File Photo

STRAWBERRY PEAR GELATIN SALAD

1 can (29-oz) pears
1 pkg (6-oz) strawberry gelatin
1 brick (8-oz) cream cheese, cubed
1 carton (8-oz) frozen whipped topping, thawed
Mandarin oranges for garnish, if desired

Drain pears; reserve juice. Chop pears and set aside.

Add enough water to pear juice to make 3 cups; place in saucepan and bring to a boil. Transfer to a large bowl and stir in the gelatin, stirring until completely dissolved. Whisk in the cream cheese until smooth. Refrigerate until slightly thickened. Remove from refrigerator and whisk in the whipped topping until smooth. Fold in the chopped pears and transfer to a 9 x 13-inch glass dish. Cover and refrigerate until firm.

To serve, cut into squares and garnish each square with a mandarin orange slice, if desired.

Yield: 12 or 16 servings

This is an old recipe I have had for years.

Note: File photo

BUTTERNUT SQUASH BAKE

1 small butternut squash, peeled, seeded, cubed (should have about 2 cups
1/2 cup mayonnaise (no substitutions work well in this recipe)
1/2 cup finely chopped onion
1 egg, lightly beaten
1 tsp sugar
Salt and pepper to taste
1/4 cup crushed saltines
2 tbsp grated Parmesan cheese
1 tbsp butter, melted

Place squash in a saucepan, cover with water and bring to a boil. Reduce heat; cover and simmer 20-25 minutes or until very tender. Drain well and place in a large bowl; mash.

Preheat oven to 350 degrees.

In a separate bowl, combine the mayonnaise, onion, egg, sugar, salt and pepper. Add mixture to the squash and mix together well.

Transfer to a greased baking dish. Combine the cracker crumbs, Parmesan and butter; sprinkle over the top of the casserole.

Bake at 350 degrees for 30-40 minutes or until to is browned and casserole is heated through.

Yield: 6 servings

Note this is a recipe I have had since the 1990s.

Note: File Photo

1894 WHITE HOUSE CRANBERRY SAUCE

This recipe is from the White House Cookbook, 1894.

One quart of cranberries, two cupfuls of sugar and a pint of water. Wash the cranberries, then put them on the fire with the water, but in a covered saucepan. Let them simmer until each cranberry bursts open; then remove the cover of the saucepan, add the sugar and let them all boil twenty minutes without the cover. The cranberries must never be stirred from the time they are placed on the fire. This is an unfailing recipe for a most delicious preparation of cranberries. Very fine with turkey and game.

Note: File Photo

GOLDEN GATE SNACK BREAD

This recipe is from the 1966 Pillsbury Bake Off. This bread won a $25,000 prize and that was a lot of money in 1966, the year I got married.

3 1/2

cups Pillsbury BEST® All Purpose or Unbleached Flour

2

tablespoons sugar

2

pkg. active dry yeast

1

cup water 

2

tablespoons margarine or butter

1

(8-oz.) jar pasteurized process cheese spread

1 tsp

Buttery Onion Filling:

1/4 cup margarine or butter, softened

3

tablespoons dry onion soup mix

• Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 1/2 cups flour, sugar and yeast; blend well.
• In small saucepan, heat water and 2 tablespoons margarine until very warm (120 to 130°F.). Add warm liquid to flour mixture; blend at low speed until moistened. Beat 2 minutes at medium speed. Beat in cheese until blended. By hand, stir in remaining 2 cups flour to make a stiff dough. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, about 30 minutes.
• In small bowl, combine 1/4 cup margarine and onion soup mix; blend well. Set aside.

Heat oven to 350°F. Grease cookie sheet. Punch down dough. On floured surface, roll out dough to a 20x14-inch rectangle. (Be sure sides are straight before rolling.) Spread with filling. Starting with 14-inch side, roll up, pressing edges and ends to seal. With knife, carefully cut lengthwise down center to form 2 loaves. Place cut side up on greased cookie sheet. Cover; let rise in warm place until light and doubled in size, about 20 minutes.

Bake at 350°F. for 15 to 25 minutes or until golden brown.

Note: The original 1966 recipe called for 1 teaspoon of salt in the bread ingredients. Over the years, probably due to health consciences reason the salt was eliminated.

Yield: 2 loaves