OLD CAKE RECIPES FROM BETTY CROCKER

Click on picture to enlarge for easier reading.

APPLE FRITTER BREAD

⅓ cup brown sugar
2 teaspoons ground cinnamon, divided
2 Granny Smith apples, peeled and chopped to ½-inch dice
½ cup butter, room temperature
⅔ cup granulated sugar
2 eggs
1-½ teaspoons pure vanilla extract
1-½ cups all-purpose flour
1-¾ teaspoons baking soda
½ cup + 1 tablespoon milk, divided
½ cup powdered sugar

Preheat the oven to 350 degrees. 

Spray a 9-inch-by-5-inch loaf pan with nonstick cooking spray; set aside.

In a small bowl, combine the brown sugar with half the cinnamon.

In another bowl, combine the diced apples with the remaining half of the cinnamon; stir to blend and set aside.

In a large bowl, cream together the butter and the granulated sugar. Beat the eggs in one at a time until completely mixed. Add the vanilla extract and mix.

In a medium bowl, whisk together the flour and baking soda. Add the ½ cup of milk and mix until smooth.
Add the flour and baking soda mix to the butter mixture, and stir until well-blended.

Pour half of the batter into the prepared loaf pan. Layer half of the apple mixture on top of the batter, followed by half of the brown sugar mixture. Gently press the apples into the batter.

Add the remaining batter to the pan, followed by the remaining apples and brown sugar mixture. Lightly press the apples into the batter and swirl the brown sugar between the apple chunks and into the batter.

Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for 15 minutes on a wire rack before removing from the pan.

While the bread cools, prepare the glaze. In a small bowl, combine the powdered sugar with the remaining 1 tablespoon of milk. Mix until smooth, and then drizzle over the cooled bread.

Note: File Photo

SAUTEED APPLES

I can remember eating "fried" (sauteed wasn't a word in her vocabulary) apples at my grandmothers house from the time I was two years old. Grandma never used a recipe but this tastes very much like hers.

1/4 cup butter
4 large tart apples - peeled, cored and sliced 1/4 inch thick
1/2 cup cold water
2 teaspoons cornstarch
1/2 cup brown sugar
1/2 teaspoon ground cinnamon

In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.

Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.

1945 BREAD RECIPE

Wow! This recipe is two years older than me! Click on the picture to enlarge for easier reading.

RASPBERRY PUDDING CAKE

10-oz. pkg. frozen raspberries, thawed
1/2 cup sugar
1 pkg. Pillsbury Plus Yellow Cake Mix
1 cup water
1/3 cup oil
3 eggs
Whipped cream, if desired

Heat oven to 350 degrees. Grease 13x9-inch pan. Drain and reserve liquid from raspberries. Add water to reserved liquid to make 1 1/2 cups. In medium saucepan, combine liquid with sugar; heat and stir until sugar dissolves. Remove from heat.

In large bowl, combine cake mix, water, oil and eggs at low speed until moistened; beat 2 minutes at highest speed. Pour into prepared pan. Spoon raspberries evenly over batter (raspberries will not cover batter); pour warm liquid over raspberries and batter.

Bake at 350 degrees for 35 to 35 minutes or until top springs back when touched lightly in center. Serve warm, raspberry sauce side up, with whipped cream. Store in refrigerator.
12 servings

This recipe is from this book.

TABLE ETIQUETTE FROM THE 1894 WHITE HOUSE COOKBOOK

I love this bit of etiquette from the 1894 White House Cookbook:

"Drink sparingly while eating. It is far better for the digestion not to drink tea or coffee until the meal is finished. Drink gently, and not pour it down your throat like water turned out of a pitcher."

The 1890s White House Kitchen.

VERMONT MAPLE ICING

 I have no idea who Dorothy Lois Stead is or was. But I love collecting truly vintage recipes and this one is different than any I have.

CHOCOLATE-ALMOND-CREAM ROLL

COCOA CHIFFON CAKE

Love this old recipe page from Betty Crocker. Sorry the Hobnail Icicng recipe is cut off the bottom.

Click to enlarge for easier reading.

ICE CREAM MUFFINS

This recipe is from the 17th Annual Pillsbury Bake-Off back in the 1960s.

1 1/2 cups Pillsbury's Best Self-Rising Flour*
2 cups very soft vanilla ice cream

Oven 425 degrees                                                      About 8
Measure flour and ice cream into mixing bowl. Mix only until all dry particles are moistened. Fill well-greased muffin cups three-fourths full. Bake at 425 degrees for 20 to 25 minutes until golden brown.
*For use with Pillsbury's Best Flour (Regular or Instant Blending), add 1 tablespoon baking powder and 1 teaspoon salt.
Tip: If a richer muffin is desired, add 1 egg and 2 tablespoons cooking oil.
Variations: Stir 1/2 cup semi-sweet chocolate pieces or 1/2 cup chopped Diamond Walnuts into batter. Or, sprinkle muffins with sugar or cinnamon and sugar before baking.

BEEFSTEAK NO. 1

This recipe is from the 1894 White House Cookbook.

The first consideration in broiling is to have a clear, glowing bed of coals. The steak should be about three-quarters of an inch in thickness, and should be pounded only in extreme cases, i.e., when it is cut too thick and is "stringy." Lay it on a buttered gridiron, turning it often, as it begins to drip, attempting nothing else while cooking it. Have everything else ready for the table; the potatoes and vegetables dished and in the warming closet. Do not season it until it is done, which will be in about ten to twelve minutes. Remove it to a warm platter, pepper and salt it on both sides and spread a liberal lump of butter over it. Serve at once while hot. No definite rule can be given as to the time of cookng steak--individual tastes differ so widely in regard to it, some only liking it when well done, others so rare that the blood runs out of it. The best pieces for broiling are the porter house and sirloin.

Note: File Photo

CRUNCHY GREEN JELLO SALAD

1 pkg. lime Jello
1 pkg. lemon Jello
1 c. hot water
1 c. mayonnaise
1 c. chopped celery
1 c. chopped pecans
1 c. Milnot
1 c. crushed pineapple, drained
1 c. cottage cheese

Dissolve both packages of Jello in the hot water. Add mayoand beat well. Put in refrigerator and let set. Mix together pecans, celery, Milnot, pineapple and cottae cheese. Add to the Jello mixture. Put in a 9x13 inch dish. Refrigerate until serving time.

OATMEAL NUT MUFFINS

1 c. sifted flour
3/4 c. sugar
3 tsp. baking powder
1/2 tsp. salt
1/4 c. cooking oil
1/2 c. nuts, chopped
1/3 cup raisins
1 c. quick oats
1 egg, beaten

Sift flour, sugar, baking powder, and salt into mixing bowl. Add oats, raisins, and nuts; mix well. Combine milk, egg and oil; pour into dry ingredients. Stir just until all particles are moistened. Spoon into greased muffin pans and bake at 425 degrees 15-18 minutes or until lightly browned. Yield: 12 muffins

Note: File Photo

FRIED SWEET POTATOES

6 large sweet potatoes
1/2 cup butter
2 cups brown sugar

Peel sweet potatoes and place in a saucepan. Add water to cover the potatoes and bring to a boil. Boil 4 minutes. Drain well. Once potatoes cool enough to work with, cut into slices.

Melt the butter in a large skillet over medium heat. Stir in the brown sugar until dissolved; add more butter if needed. Add the sweet potato slices and fry into golden brown and fork tender. Turn occasionally during the frying process.

These potatoes are best served while hot.

Note: File Photo

OLD TAVERN CORN FRITTERS

This old recipe from Ohio is said to be over 200 years old.

1 cup flour
1 1/2 teaspoons baking powder
2 eggs
1/3 cup milk
1 can whole kernel corn, drained
1 tablespoon butter, melted
fat for deep frying
powdered sugar
warm maple syrup

Put the flour and baking powder in a bowl, mix together and set aside. In another bowl, beat the eggs with the milk. Stir corn and butter into the eggs and milk. Stir in the flour and baking powder mix just until blended. Heat the oil to about 375 degrees and drop the corn batter into the hot oil by the heaping teaspoonful. Fry 2 or 3 minutes or until fritters are golden in color. Drain well then dust with powdered sugar and serve with the warm syrup.

Note: File Photo

Note: I believe this recipe has been updated over the years. They probably didn't use a can of corn back then. They probably used fresh corn or home canned corn.

FRESH STEWED SQUASH

This is an old East Texas recipe.

8 to 10 young yellow crook-neck squash
5 or 6 green onions, chopped
1/2 cup butter
salt and black pepper

Wash the squash and cut the stems and bottoms off. Slice them into thin slices (about 1/4 inch thick).

In a skillet, brown the green onions in the butter, then add the squash plus pepper and salt to taste. Cook the squash over medium heat until it's a little brown and mushy (about 30 minutes). Stir occasionally.

Texas is a big state and the cultures, recipes, etc vary throughout the state. The deep red counties make up what is traditionally known as East Texas.

WHITE HOUSE CHICKEN PATTIES

This is another recipe from the 1894 White House Cookbook.

Mince up fine cold chicken, either roasted or boiled. Season it with pepper and salt, and a little minced parsley, and onion. Moisten it with chicken gravy or cream sauce, fill scalloped shells that are lined with pastry with the mixture, and sprinkle bread crumbs over the tops. Put two or three tiny pieces of butter over each, and bake brown in a hot oven.

Note: File Photo

SWEET POTATO LAYER CAKE

1 1/2 cups vegetable oil
2 cups sugar
4 eggs, separated
1 1/2 cups (approximately 1 med-large potato) finely shredded uncooked sweet potato
1/4 cup hot water
1 teaspoon vanilla extract
2 1/2 cups cake flour
3 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup chopped pecans

In a mixing bowl, beat oil and sugar; add egg yolks, one at a time, beating well after each addition. Add the sweet potato, water and vanilla; mix together well. In a small mixing bowl, beat egg whites until stiff; fold into the batter. Combine flour, baking powder, cinnamon, nutmeg and salt. Add flour mixture to the batter. Stir in the pecans. Pour into three greased 9-inch round cake pans. Bake at 350 degrees for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to completely cool on wire racks.

Frosting:
1/2 cup butter
1 1/3 cups sugar
2 cans (5-oz each) evaporated milk
4 egg yolks, beaten
2 2/3 cups flaked coconut
1 cup chopped pecans
2 teaspoons vanilla extract

Melt the butter in a saucepan; whisk in sugar, milk and egg yolks until smooth. Cook, stirring, over medium heat for 10-12 minutes or until thick and bubbly. Remove from the heat. Stir in coconut, pecans and vanilla. Cool slightly. Place one layer on a cake plate and spread with a third of the frosting. Repeat layers.

Yield: 10-12 servings

Note: This is a file photo

Note: This is an old TOH recipe of this Southern staple.

A GOOD BREAD

I love this vintage ad from Gold Medal Flour. I thought you might enjoy it, too.

SOUTHERN INDIANA PUMPKIN BREAD

I call this Southern Indiana bread because it was a popular bread in the area where I was born and raised. As an adult, I have lived in five states but I believe Southern Indiana has the best cooks of all the states I have lived in!

1 tsp. nutmeg
1 tsp. cinnamon
3 c. sugar
1 cup oil
4 eggs
1 1/2 tsp. salt
1 can pumpkin
2/3 c. water
2 tsp. baking soda
3 c. flour
1/2 c. chopped pecans

Beat the spices, sugar, oil, eggs, and salt together by hand until creamy. Add the pumpkin, water, baking soda and flour and beat again. Add the pecans. Grease and flour 3 13-oz coffee cans. Fill each can 1/2 full of batter. Bake at 350 degrees for 1 hour.

Note: Lots of luck finding the coffee cans now days.

Note: File Photo

SALAD OF MIXED FRUITS

As you can probably tell, I am thoroughly enjoying my 1894 White House Cookbook find. Here is another jewel from that book.

Put in the centre of a dish a pineapple properly pared, cored and sliced, yet retaining as near as practicable its original shape. Peel, quarter, and remove the seeds from four sweet oranges; arrange them in a border around the pineapple. Select four fine bananas, and peel and cut into slices lengthwise; arrange these zigzag-fence fashion around the border of the dish. In the V-shaped spaces around the dish, put tiny mounds of grapes of mixed colors. When complete, the dish should look very appetizing. To half a pint of clear sugar syrup add half an ounce of good brandy; pour over the fruit and serve.

Note: It is too bad we don't have a picture of this dish.

OLD FASHION CHOCOLATE CAKE WITH COCOA FROSTING

2 (1-oz each) squares unsweetened chocolate, broken into pieces
1/2 cup boiling water
1/2 cup shortening
2 cups packed brown sugar
2 eggs, separated
2 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk*
1/2 cup water
1/2 cup chopped walnuts
1 teaspoon vanilla extract

In a small bowl, stir the chocolate into the boiling water until melted; let cool for 10 minutes. In a mixing bowl, cream the shortening and brown sugar together. Beat in the egg yolks and the chocolate. Combine the flour, baking powder, baking soda, and salt; add to the egg mixture alternately with the buttermilk. Gradually beat in the water, nuts, and vanilla extract. In a small mixing bowl, beat egg whites until stiff peaks form. Gently fold into the cake batter. Pour batter into a greased 13-in. x 9-in.- x 2-in. baking pan. Bake at 350 degrees 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Cocoa Frosting:
6 tablespoons butter, softened
3 1/2 cups confectioners' sugar
1/2 cup baking cocoa
1 1/2 teaspoons vanilla extract
Pinch of salt
4 to 6 tablespoons milk

In a mixing bowl, cream butter. Combine the sugar and cocoa; gradually add to the butter with vanilla salt and enough milk to achieve desired spreading consistency. Frost cake.

*You can sour milk by using 1 1/2 teaspoons white vinegar in a measuring cup and adding enough milk to make 1/2 cup.

Note: This is a file photo I saved with this recipe. I got it from a TOH magazine back in the 1990s. I remember it being in the "My Mom's Favorite Recipes" section.

JALAPENO CORNBREAD

1 cup yellow cornmeal
1/2 cup shredded cheddar cheese
2 teaspoons baking powder
3/4 teaspoon salt
2 slightly beaten eggs
1 can cream-style corn
1 cup buttermilk
1/4 cup oil
1 1/2 (more or less to suit taste) finely minced jalapeno peppers

In a mixing bowl, mix together the cornmeal, baking powder, salt, and the cheese. In another bowl combine the eggs, corn, buttermilk, oil and peppers. Stir the cornmeal mixture into the egg mixture just until moistened. Pour batter into a greased 9-inch iron skillet or a baking pan and bake at 350 for an hour or until it tests done. By the way, wear gloves when seeding peppers or wash hands thoroughly before touching your skin afterwards.

Note: File Photo

QUOTES FROM THE ORIGINAL 1894 WHITE HOUSE COOKBOOK

Don't, when you drink, elevate your glass as if you were going to stand it inverted on your nose. Bring the glass perpendicularly to the lips, and then lift it to a slight angle. Do this easily.

Drink sparingly while eating. It is far better for the digestion not to drink tea or coffee until the meal is finished. Drink gently, and not pour it down your throat like water turned out of a pitcher.

SWEET MINT ICED TEA

3 family size tea bags
handful (according to taste) fresh mint
9 cups water, divided
1 cup sugar
fresh lemon slices

Remove tags from tea bags. Place tea bags and mint into a heat-proof pitcher and pour 2 cups water over them.

Bring 4 cups water to a rolling boil; pour into pitcher and cover with lid or a plate. Steep 10 minutes.

Remove mint and tea bags, add the sugar and stir until dissolved.

Add lemon slices along with 3 cups cold water.

Serve over ice. Garnish with a sprig of fresh mint, if desired.

File Photo

GERMAN CHOCOLATE SAUERKRAUT CAKE

3/4 cup butter or margarine, softened
1 1/2 cups sugar
3 eggs
1 tsp vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 cup water
1 cup sauerkraut, rinsed, drained, squeezed dry and finely chopped
2/3 cup flaked coconut
1/2 cup finely chopped pecans

Preheat oven to 350 degrees.
Grease and flour 3 9-inch round cake pans; set aside.

In a mixer bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Beat in the vanilla.

Combine the flour, cocoa, baking soda, baking powder, and salt; add to the sugar mixture alternately with the water. Fold in the sauerkraut, coconut and pecans.

Divide batter evenly between the 3 prepared pans and bake at 350 degrees 20-24 minutes or until a wooden toothpick inserted in the center comes out clean. Allow to cool in the pans for 10 minutes. Remove from pans and cool completely on wire racks.

Filling/Frosting:
2 cups semisweet chocolate chips, melted
2/3 cup mayonnaise (do not substitute light or fat-free mayo)
2/3 cup flaked coconut, divided
2/3 cup chopped pecans, divided

Combine the melted chocolate and mayonnaise in a bowl; set aside 1 1/4 cups for frosting. Add half the coconut and half the pecans to the remaining frosting.

To assemble: Place one layer on cake plate and top with half the coconut/pecan frosting mixture. Top with a second layer and top with the remaining coconut/pecan mixture. Top with the third cake layer. Spread the reserved frosting over the top and sides of the cake. Combine the remaining coconut and pecans; press onto sides of cake.

Note: Store cake in the refrigerator and cut with a serrated knife.

Yield: 12 servings

File Photo

SOUTHERN APPLE PIE

Pastry:
1 1/4 cups White Lily (a Southern staple) all-purpose flour
1/2 tsp salt
1/2 tsp granulated sugar
1/4 cup unsalted butter, chilled and cut into small pieces
1/4 cup shortening, chilled and cut into small pieces
1 1/2 tsp sour cream
2-3 tbsp ice water

Combine flour, salt and sugar; cut in the butter then shortening until mixture is crumbly. Add the sour cream and lightly work in to the crumbly mixture until you can form a ball. Pour 1 1/2 teaspoons of ice water over dough and press down with a rubber or silicone spatula. Add more water, a drop or two at a time untilyou have a soft ball. Form into a disk, dust lightly with flour, wrap in plastic wrap and refrigerate at least 30 minutes before rolling out.

Roll out dough and place into a lightly buttered 9-inch pie plate. Refrigerate while you make the apple filling.

Preheat oven to 375.

Filling:
1/2 cup unsalted butter, melted
3/4 cup granulated sugar
1/4 cup brown sugar
1/4 tsp salt
1 1/2 tbsp White Lily all-purpose flour
2 tsp apple pie spice*
2 large eggs
5 medium Granny Smith or other tart apples, peeled and chopped
Vanilla ice cream for serving, optional

Using a mixer, combine butter, sugars, salt, flour, and apple pie spice. Add the eggs, one at a time, mixing after each. Stir in the chopped apples by hand.

Pour the filling into the refrigerated crust and bake at 375 30-35 minutes or until set. Cool completely on a wire rack before cutting to serve. Delicious with vanilla ice cream.

*May substitute 1 1/4 tsp cinnamon, 1/4 tsp nutmeg, and 1/2 tsp allspice.

Note: File Photo

OLD FASHION PASTIES

Old fashion pasties like these were an important part of men's lunchboxes when they worked in the mines, quarries, and factories. This old fashion recipe is from a lady in Michigan. I have had it for years.

3 cups diced peeled potatoes
1 cup diced carrots
1 medium chopped onion
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 pound ground beef
1/4 pound ground pork
1 tablespoon butter, melted

Combine the potatoes, carrots, onion, salt and pepper in a bowl. Add the beef and pork mixing well. Add the butter and toss; set aside.

Pastry:
4 cups all-purpose flour
1 1/4 teaspoons salt
1 cup lard or shortening
3/4 cup cold water

Combine the flour and salt in a bowl. Cut in the lard or shortening until the mixture is like coarse crumbs. Gradually add the water, tossing with a fork until a ball forms. Divide dough into 5 equal portions. Roll each portion on a lightly floured surface until it forms a 10-inch circle. Place 1 cup of the meat filling in the center of each circle. Fold pastry over the filling and seal the edges tightly with a fork; cut some air vent slits in the top of each one. Place on a greased baking sheet and bake at 375 degrees for 50 minutes to an hour or until golden brown.

Yield: 5 pasties

Note: File Photo

GOLD RUSH BRUNCH

Note: This recipe is from the 17th Annual Pillsbury Bake-Off. That's why I am using the Pillsbury products names. You, of course, are able to use other products. This recipe is from the 1960s.

1 pkg Pillsbury Hash Brown Potatoes
1/2 cup chopped onion
2 tbsp chopped parsley
1/4 cup Land O'Lakes Butter
1/2 cup Pillsbury's Best Flour (Regular, Instant Blending or Self-Rising*)
1 tsp salt
1/4 tsp pepper
1 1/2 cups milk
1 cup dairy sour cream
1 to 1 1/2 lbs sliced Canadian-style bacon
8 eggs

Preheat oven to 350 degrees.

Prepare potatoes according to package directions; drain well. Stir in onion and parsley. Place in well-greased 13x9-inch baking dish. Melt butter in saucepan; blend in flour, salt and pepper. Add milk. Cook over low heat, stirring constantly, until thickened. Remove from heat; blend in sour cream. Pour over potatoes, lifting potatoes lightly to permit sauce to mix well. Arrange bacon in an over-lapping row down center of dish. Bake at 350 degrees for 45 minutes. Remove from oven. Make 4 indentations on each side of bacon; slip 1 egg carefully into each indentation. Season with salt and pepper as desired. Bake 15 to 20 minutes longer or until eggs are set.

*For use with Pillsbury's Best Self-Rising Flour, omit salt.

Yield: 8 servings

ROAST BEEF PIE WITH POTATO CRUST

This recipe is from the White House Cookbook, 1894.

When you have a cold roast of beef, cut off as much as will half fill a baking dish suited to the size of your family; put this sliced beef into a stewpan with any gravy that you may have also saved, a lump of butter, a bit of sliced onion and a seasoning of pepper and salt, with enough water to make plenty of gravy; thicken it, too, by dredging in a tablespoonful of flour; cover it up on the fire, where it may stew gently, but not be in danger of burning. Meanwhile there must be boiled a sufficient quantity of potatoes to fill up your baking dish, after the stewed meat has been transferred to it. The potatoes must be boiled done, mashed smooth, and beaten up with milk and butter, as if they were to be served alone, and placed in a thick layer on top of the meat. Brush it over with egg, place the dish in an oven, and let it remain there long enough to be brown. There should be a goodly quantity of gravy left with the beef, that the dish be not dry and tasteless.

Early Picture of White House Kitchen

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

OLD SOUTHERN RECIPE FOR DOUBLE PIE PASTRY

2 1/2 cups White Lily all-purpose flour
1 tsp salt
1 tsp sugar
1/2 cup unsalted butter, chilled and cut into small pieces
1/2 cup solid shortening, chilled and cut into small pieces
1 tbsp sour cream
4 - 5 tbsp ice water

In a large bowl, combine the flour, salt and sugar; add the butter and cut into the flour mixture using two knives or a pastry cutter. Add the shortening using the same procedure. Mix in the sour cream. Sprinkle 3 tablespoons of the ice water over the dough mixture. Use a large rubber-type spatula to press down until the dough sticks together. Add more water, one tablespoon at a time if needed.

Divide the dough in half and shape each half into a ball using floured hands. Flatten each ball into a disk. Dust each side with flour, wrap in plastic wrap and refrigerate 30-40 minutes before rolling out.

Lightly flour a clean countertop and a rolling pin; remove one disk from the refrigerator and roll out until it is a couple inches larger in diameter than your pie pan. Brush the top of the dough lightly with flour and fold in half. Place the folded dough into half of the pan and unfold. Trim the excess to 1/2-inch from the edge of the pie pan and fold dough under.

Add desired filling, roll out the other dough,place atop filling, trim excess and fold under. Using a fork, press edges to seal or make a fancier edge by pinching together with fingers.

Note: File Photo

IMPOSSIBLE TURKEY (OR CHICKEN) PIE

2 cups cut-up cooked turkey (or chicken)
1 jar (4 1/2-oz) sliced mushrooms, drained
1/2 cup sliced green onions, tops included
1 cup shredded Swiss cheese
1 1/2 cups milk
3/4 cup baking mix (such as Bisquick)
3 eggs

Heat oven to 400 degrees. Grease a 10-inch deep dish pie plate. Sprinkle the turkey, mushrooms, onions and cheese in the pie plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater.

Pour into pie plate. Bake until golden brown and knife inserted halfway between center and edge comes out clean, 30 to 35 minutes. Let stand 5 minutes before cutting. 7 servings.

PLUCKETS (PULL BUNS)

This is an old Hoosier Amish recipe for a tasty treat.

1 cake yeast
1/4 cup lukewarm water
1 cup milk, scalded
1/3 cup sugar
5 Tbs. butter
1/2 tsp. salt
3 eggs, well beaten
3 3/4 cups flour
Melted butter
3/4 cup gran. sugar
1/2 cup finely chopped nuts
Cinnamon

Dissolve yeast in the 1/4 cup water. Set aside. To scalded milk and sugar, butter and salt. Let cool. Add eggs and dissolved yeast and enough flour to make batter stiff. Cover and let rise until mixture doubles in size. Punch down and let rise again until doubled in size. Make small dough balls about 3/4 inch in diameter and dip in the melted butter. Then roll balls in a mixture of sugar, nuts and cinnamon. Pile the dough balls loosely in an ungreased angel food cake pan and let rise for 30 minutes. Bake in 400 degree F oven for 40 minutes. After first 10 minutes of baking, decrease oven heat to 350 degrees F. Will be golden brown when done. Turn pan upside down and buns will come unstuck in a cluster of rolls stuck fast to each other. Everyone "plucks" from the hot cluster.

Note: Remember these old fashion recipes read exactly as given to me. Questions? I don't often have the answers.

AMISH SHEPHERD'S PIE

This is an old recipe from some Indiana Amish. It is made to use up leftovers.

Leftover mashed potatoes
Leftover vegetables
Leftover meat scraps
1 cup bread crumbs
2 eggs, beaten
1 cup milk
seasonings

Grease a casserole dish and spoon in a ring of mashed potatoes. In center place vegetables and meat; also any leftover gravy you may have. Spread bread crumbs evenly over top of casserole. Beat eggs and milk together and pour over bread crumbs. Salt and pepper to taste and dot with butter. Bake in a 350 degree oven for 35 to 40 minutes.

1950s GERMAN CHOCOLATE SHEET CAKE (From Just A Pinch Recipes)

Ingredients

1 pkg

baker's german sweet chocolate (4 ounce)

1/2 c

water

2 c

all purpose flour, sifted, then measured

1 tsp

baking soda

1/4 tsp

salt

1 c

butter, softened

2 c

sugar

4 large

egg yolks, room temperature (reserve whites)

1 tsp

vanilla extract

1 c

buttermilk

4 large

egg whites, beaten to form stiff peaks

COCONUT PECAN FILLING AND FROSTING

1 can(s)

evaporated milk 12 ounce size (not sweetened condensed)

1 1/2 c

sugar

3/4 c

melted butter (1 1/2 sticks)

4 large

egg yolks, slightly beaten

1 1/2 tsp

vanilla extract

7 oz

baker's angel flake coconut

1 1/2 c

broken pecans

DirectionsStep-By-Step

1

Preheat oven to 350 degrees. Grease and flour a 9 X 13 or a 10 X 16 baking pan. If you prefer a thinner cake, use the larger pan. You may also use three 9" pans and frost between the layers.

2

Sift two cups flour and then measure again for accuracy. Stir in baking soda and salt and set aside. Microwave chocolate in the water until chocolate is melted, about 1 minute and 30 seconds, depending on microwave. Remove from microwave and stir well, set aside.

3

Separate eggs. Beat egg whites until stiff peaks form and set aside.

4

Using a hand mixer, beat butter and sugar just until combined. Add egg yolks one at a time, mixing after each addition.

5

Slowly add melted chocolate to butter mixture while mixing. Scrape sides of bowl with spatula and mix well. Add vanilla and mix well.

6

Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. DO NOT USE A MIXER ON THIS PART!! Stir by hand using a spatula or spoon. Once mixed, you may use your hand mixer for no more than 10-20 seconds, just to make sure batter is mixed well.

7

Fold in beaten egg whites. Pour into prepared pan and bake for 30 to 40 minutes or until toothpick inserted in center comes out clean.

8

FOR THE FROSTING: Melt butter in heavy saucepan. Add milk, sugar, vanilla and egg yolks and cook over medium heat for about 12 minutes, stirring constantly until thickened. Remove from heat and add coconut and pecans. Stir until combined. Pour warm frosting over cooled cake.

9

SPECIAL NOTE: If you're making the three 9" layers, you'll want to let the frosting cool a bit to thicken.