EASY BIG FAT YEAST ROLLS

1 cup warm water

1 pkg active dry yeast
1/4 cup sugar
1 tsp salt
3 tbsp softened butter (or non-dairy equivalent)
1 egg, beaten
3 1/2-4 cups flour
Method
Put water and yeast in large mixing bowl and add next 4 ingredients. Beat with dough hook until well blended. Add 3 1/2 to 4 cups flour and mix until soft dough forms (should not be sticky). Put out onto floured board and knead a few times until smooth. Place in greased bowl, cover with plastic wrap and let rise in warm place approx. 45 minutes. Punch down and turn out onto floured board. Shape into 12 rolls and place in greased 13x9 in. baking pan. Let rise again about 30 minutes. Bake 350 for 20 minutes. Brush tops of rolls with butter (or equivalent).

Note: The recipe is from a friend. The photo is a file photo.

CRISCO'S KRINGLE'S CUTOUT COOKIES

This recipe is from a 1990 Crisco grocery store give-away. The name and picture are a little out-of-season in May but the recipe is good year-round for whatever shapes you choose. Click on photo to enlarge for easier reading.

PARADISE PUMPKIN PIE

This recipe is from a 1975 edition of "The Workbasket" magazine. This magazine is no longer on the market but used to be a favorite of homemakers everywhere, especially in the rural areas.

1 (8 oz) pkg cream cheese
1/4 cup sugar
1/2 tsp vanilla
1 egg
1 1/4 cups canned or cooked pumpkin
1/2 cup sugar
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
dash of salt
1 cup evaporated milk
2 eggs, slightly beaten
1 9-inch unbaked pastry shell with high edges

Combined softened cream cheese, 1/4 cup sugar and vanilla; mixing until well blended. Add 1 egg; mix well. Cover bottom of pastry shell with mixture. Combine remaining ingredients; mix well. Carefully pour over cream cheese mixture. Bake at 350 degrees for 65 to 70 minutes or until done. Cool. Brush with maple syrup; decorate with nuts, if desired.

DOUBLE PISTACHIO CAKE

This old recipe had been cut from a couple of places on the cover of some product and taped together. It has to be an old General Mills recipe based on the products called for.

"This is the cake that's sweeping the country. We call it the

DOUBLE PISTACHIO CAKE"

1 pkg (2-layer-size) white or yellow cake mix
1 pkg (4-serving-size)Jell-O Pistachio Instant Pudding & Pie Filling
3 eggs
1/4 cup oil
1 cup club soda
1/2 cup chopped nuts

Blend all ingredients in large bowl; then beat at medium speed of electric mixer for 2 minutes. Pour into greased and floured 13x9-inch pan. Bake at 350 degrees for 45 to 50 minutes or until center springs back when lightly touched. Cool in pan 15 minutes; remove and finish cooling on rack. Make the frosting (recipe below) and frost cake. Garnish with chopped nuts.

FROSTING:
1 pkg (4 oz pkg Jell-O Pistachio Instant Pudding & Pie Filling
1 envelope Dream Whip Whipped Topping Mix
1 1/2 cups milk
Combine ingredients; beat 5 minutes or until thickened

Note: Photo from dishmaps

STUFFED ACORN SQUASH

2 acorn squash

1 lb ground beef
1 1/2 tsp salt
1/2 tsp cinnamon
2 tart apples, pared and coarsely chopped (about 2 cups)
1/4 cup raisins
salt
4 tbsp brown sugar
2 tbsp butter or margarine, melted

Preheat oven to 400 degrees.

Wash squash and cut each in half. Remove all seeds and fibers from centers of squash. Place halves cut sides down in an ungreased baking pan. Add water to a depth of 1/4 inches. Bake uncovered until squash is tender, 30 to 40 minutes. Meanwhile, brown meat and drain off fat. Remove from heat and stir in 1 1/2 teaspoons of salt, cinnamon, apples, and raisins. Turn squash to cut sides up; drain any remaining liquid from the pan. Scoop out pulp from shells, leaving a 1/4 inch thick wall in each. Season shells with salt. Mash pulp and mix into the meat mixture. Spoon mixture into shells. Sprinkle 1 tablespoon of the brown sugar over each and drizzle with the butter. Bake, uncovered until the apple is tender, 20 to 30 minutes.
NOTE: If you prefer, substitute 1/2 lb bulk pork sausage for 1/2 lb of the ground beef.

Note: File Photo

1928 BAKER'S COCONUT AD

Just for fun - I love seeing these old ads!

SOUR CREAM DEVIL'S FOOD CAKE

This recipe is from an old Church of Christ recipe book. I have no idea of the city or state. The recipe was submitted by H. Marshall. The photo is a file photo.

1/2 cup cocoa powder--fill with boiling water to make 1 cup
1 cup sugar
2 eggs
1 tbsp lard or shortening
1 cup sour cream
1 tsp soda
1 tsp baking powder
2 cups flour

Preheat oven to 350 degrees.

Mix cocoa and boiling water together and set aside. Mix remaining ingredients well then add to the cocoa and water. Mix well, pour into greased and floured 9x13-inch pan and bake at 350 degrees for 30-35 minutes or until done.

Frost with your favorite frosting.

WHITE RABBIT'S HUSH PUPPIES

This recipe is from an old newspaper clipping giving out recipes from the White Rabbit Restaurant in Lynchburg, Tennessee. The restaurant was (maybe still is--I have no idea if it even still exists.) owned by Jack Daniel Distillery. But evidently their Hush Puppies were famous.

1/2 cup flour
2 tsp baking powder
1 tsp salt
1 1/2 cups white corn meal
1 small can evaporated milk diluted with equal measure of water
1 egg, beaten
1 large onion, peeled and finely chopped
1 medium green pepper, stemmed, seeded, and finely chopped
Oil for frying

Sift together the flour, baking powder, and salt. Stir in the corn meal. Gradually add the milk/water mixture, then add the egg, onion, and pepper. Heat oil to 350 degrees. Form each hush puppy by dipping a tablespoon first into cold water and then into the batter and drop batter into the fat. Cook only a few at a time so the fat temperature remains fairly constant. The hush puppies will float to the surface as they cook. Cook until golden brown on each side. Drain on paper towels; serve hot. Mades 25 to 30.

Note: File Photo

OLD FASHION HOT MILK CAKE

• 4 eggs
• 1 1/2 cups sugar
• 2 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/4 cups milk
• 1/2 cup (1 stick) butter
• 2 teaspoons vanilla extract

1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
2. In a large bowl, beat eggs and sugar until light and fluffy. In a medium bowl, combine flour, baking powder, and salt, then gradually beat into egg mixture.
3. In a small saucepan over low heat, heat milk and butter until butter is melted. Gradually add to batter, beating until combined. Stir in vanilla. Pour mixture into baking dish.
4. Bake 30 to 35 minutes, or until toothpick inserted in center comes out clean. Let cool completely.

Notes

Garnish with a sprinkle of confectioners' sugar or a dollop of whipped cream and fresh berries for extra yum.

This recipe and picture are from the test kitchens of Mr. Food who set out to re-create the old fashion hot milk cake many remember their mothers and grandmothers making. It tastes like the old fashion one.

MAMA HARVICK'S SUGAR PIE

I received this recipe from a dear friend. It is an old recipe in her family.

1 1/4 cups sugar
1 1/4 cups milk
3 tbsp flour
1 tsp vanilla
4 or 5 thin pats of butter
1 unbaked pie shell

Mix sugar and flour; add milk and vanilla. Pour into unbaked pie shell. Bake about 40 minutes in a 350 degree oven. Put pats of butter on top of liquid before putting in oven.

The photo below is a file photo of a very similar pie.

OLD FAMILY FAVORITE HAMBURGER NOODLE BAKE

Hint: This casserole can be made in a large 13x9-inch baking pan for large groups or make it in two 8-inch square baking pans and freeze one for later. Great timesaver!

5 cups uncooked noodles
2 lbs lean ground beef
1 cup chopped onion
1/2 cup chopped green bell pepper
2 cans (10 3/4-oz each) tomato soup, undiluted
2 cups shredded cheddar cheese
1 1/2 cups water
1/2 cup chili sauce
1 1/2 cups soft bread crumbs
3 tbsp butter, melted

Cook noodles according to package directions until almost tender; drain. In a large skillet, cooke the beef and onion and bell pepper until meat is no longer pink and the onion and pepper are tender. Drain well. Stir the noodles, soup, cheese, water and chili sauce into the hamburger mixture. Transfer to greased baking pan/pans. Toss bread crumbs with butter; sprinkle over the top of the casserole. Cover and bake until bubbly and golden; about 35-40 minutes at 350 degrees.

Note: If you are freezing one casserole, cover it and wrap tightly before baking. It will keep in the freezer up to three months. To cook: Remove from freezer 30 minutes before baking but do not thaw. Cover with foil and bake at 350 degrees for 60 minutes. Uncover and bake an additional 10 to 15 minutes.

Note: File Photo

MOTHER'S DAY

To all the mothers who follow this blog...

EASY APPLE PAN BETTY

This recipe is from a Pennsylvania lady who got this recipe right after her marriage around 65 or so years ago. This recipe serves two but you can easily double, triple, etc the recipe. I got this recipe many years ago from a 2001 book. I believe it was from a Reiman publication.

1 med apple, peeled and cubed
3 tbsp butter
1 cup bread cubes
3 tbsp sugar
1/4 tsp ground cinnamon

Melt the butter in a skillet over medium heat; add apple and saute 2 to 3 minutes until tender.

Add the bread cubes to the skillet and sprinkle the sugar and cinnamon over all; stir to mix well.

Saute the mixture until the bread is warmed. Serve immediately.

SOUTHERN PECAN BARS

This recipe won the Best of Class at the Pillsbury's 5th Grand National Recipe and Baking Contest. I believe this contest was the forerunner of the current Pillsbury Bake-Off Contest.

Bake at 350 degrees for 10 minutes, then for 25 to 30 minutes. Makes about 2 1/2 dozen.

Sift together.......1 1/3 cups sifted Pillsbury's Best Enriched Flour
1/2 teaspoon double-acting baking powder
Cream...............1/3 cup butter. Gradually add 1/2 cup firmly packed brown sugar,
creaming well.
Add.................the dry ingredients; mix with electric mixer or spoon until
particles are fine.
Stir in.............1/4 cup pecans, chopped fine; mix well. Pat firmly into the
bottom of well-greased 12x8x2 or 13x9x2-inch pan.
Bake................in moderate 350 degree oven for 10 minutes only.

Pecan Topping

Beat................2 eggs until foamy.
Add.................3/4 cup dark corn syrup
1/4 cup firmly packed brown sugar
3 tbsp flour
1/2 tsp salt
1 tsp vanilla. Mix thoroughly. Pour over the partially baked
crust.
Sprinkle with.......3/4 cup pecans, coarsely chopped. (If desired, fold the chopped
pecans into filling before pouring over crust and arrange 30
pecan halves evenly over the top; one for each bar.)
Bake................in moderate oven (350) 25 to 30 minutes. Let cool in pan; cut
into bars. Store in a tightly covered container.

BAKED APPLE DOUGHNUT FRITTERS

This recipe is from one of the local ladies when I was a youngster and I have hit the 70 mark!

1 1/2 cup sifted flour
1 3/4 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/2 cup sugar
1/3 cup shortening
1 egg, beaten
1/4 cup milk
1/2 cup grated apples
1/2 cup oleo, melted
1/3 cup sugar
1 tsp cinnamon

Sift together the flour, baking powder, salt, nutmeg, and 1/2 cup sugar. Cut in shortening until mixture is fine. Mix together the egg, milk, and apple. Add mixture, all at once, to the dry ingredients and mix together quickly. Fill greased muffin tins 2/3 full. Bake at 350 degrees for 20 to 25 minutes. Mix together the 1/3 cup sugar and the cinnamon. Remove fritters from the pans immediately and roll in melted oleo then roll in the sugar cinnamon mixture. Delicious served warm.

Note: File Photo

LACY OATMEAL WAFER COOKIES

This is a cookie recipe from Sweden. It is known as Havreflarn in Sweden.

Preheat oven to 375 degrees.

1/2 cup butter
1/4 cup sifted all-purpose flour
1/2 cup sugar
3/4 cup quick-cooking oats
2 tbsp cream

Melt butter in a medium saucepan. Add flour, sugar, oats, and cream. Cook, stirring constantly, just until mixture starts to bubble. Remove from the heat and stir briskly for a few seconds. Drop by rounded tablespoonfuls about 4-inches apart onto well greased and lightly floured baking sheets. Place only 5 or 6 cookies on a baking sheet at a time. Bake at 375 degrees five to six minutes until golden brown. Cool wafers for 2 minutes on baking sheet. Remove carefully from baking sheet with a thin spatula and place over rolling pin until firm. If cookies harden before they can be removed from pan, reheat in oven for a few seconds to soften again. Makes about 2 1/2 dozen.

Note: File Photo

HELLMAN'S MAYONNAISE CAKE

Love mayonnaise cake. My grandmother gave me the recipe when I got married in 1966. Baked it often for our air force friends.

3 cups unsifted flour

1 1/2 cups sugar

1/3 cup cocoa

2 1/4 tsp baking powder

1 1/2 tsp baking soda

1 1/2 cups Hellmann's Real Mayonnaise

1 1/2 cups water

1 1/2 tsp vanilla

Grease 2 (9 x 1 1/2-inch) layer pans (note- I use a 9 x 13 pan); line bottoms with waxed paper.

Sift together dry ingredients into large bowl. Stir in Real Mayonnaise. Gradually stir in water and vanilla until smooth and blended. Pour into prepared pans. Bake in 350 (moderate) oven about 30 minutes or until cake springs back when touched. Cool "Remove from pans.

BASIC BEEF STEW BISCUIT TOPPING

1/4 cup corn oil

2 lbs boneless lean beef, cut into 1-inch cubes
1/2 cup coarsely chopped onion
5 cups water
2 bay leaves
1 tbsp salt
1/4 tsp pepper
6 medium carrots, cut into 3-inch pieces
3 potatoes, peeled and quartered
1 cup thinly sliced celery
1 (10-oz) pkg frozen peas
1/4 cup cornstarch mixed with 1/2 cup water
Flaky Biscuits (recipe follows)

In large saucepot, heat corn oil over medium heat. Add beef, half at a time; brown on all sides, turning frequently, about 5 minutes. Add onion; stir frequently for 5 minutes or until tender. Stir in water and seasonings. Bring to boil; cover, reduce heat; simmer 30 minutes. Add vegetables; cover and cook 30 minutes or until beef and vegetables are tender. Restir cornstarch-water mixture; stir into stew. Stirring constantly, bring to boil over medium heat; boil 1 minute. Place biscuits on top of stew. Place uncovered in 450 degree oven 12 to 15 minutes or until biscuits are lightly browned.

Serves 6.

Flaky Biscuit Topping: In mixing bowl, stir together 2 cups unsifted flour, 3 tsp baking powder, and 1 tsp salt. Stir in 1/3 cup corn oil with fork or pastry cutter. Add 2/3 cup milk; mix until dough forms. Gently knead on lightly floured surface 15 to 20 times. Divide into 6 biscuits.

Note: File Photo