CRANBERRY SURPRISE

This is an old clipping from the hometown newspaper in the Southern Indiana town where I was born and raised.  I found this clipping in my mother's recipe box after her death. 

OLD FASHION FRUIT TEA

This is an old fashion tea recipe from Texas.

3 6-oz cans frozen orange juice, undiluted
2 6-oz cans frozen lemonade, undiluted
1 1-qt 14-oz can pineapple juice, undiluted
2 cups sugar
several mint sprigs
16 tsp (heaping) tea
lemon or lime wedges, optional

Place fruit juices in a large container.  Combine sugar, 2 cups water, and mint sprigs; heat until sugar is dissolved.  Remove mint; add to fruit juices.  Prepare tea in boiling water; steep.  Strain tea; add to juice mixture.  Add water to make 2 gallons.  Serve over ice.

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OLD FASHION CRANBERRY TASSIES

 

3 oz cream cheese, softened

1/2 cup butter or oleo, softened
1 cup sifted all-purpose flour
1 egg, beaten
3/4 cup packed light brown sugar
1 tbsp butter or oleo
1 tsp vanilla extract
1/8 tsp salt
2/3 cup coarsely broken pecan pieces
1 cup cranberries, chopped

In a mixing bowl blend the cream cheese with the half cup of butter until completely mixed together.  Add in the flour and mix well.  Cover and refrigerate for 1 hour.

Shape the chilled cream cheese mixture into 1-inch sized balls.  Press over the bottoms and sides of 24 greased muffin tin cups.

In mixer bowl beat the egg, brown sugar, and tablespoon of butter until the mixture is light and fluffy.  Beat in the vanilla and salt.

Sprinkle the pecan pieces and the cranberries evenly into the crusts in the muffin tins.  Pour the egg mixture over the nuts and berries.  Bake at 325 degrees for 25 minutes or until the fillings are set.  Cool.

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ELSIE'S GRATED-APPLE PIE

This is another pie from the 1958 Good Housekeeping's Party Pie Book.  I have no idea why it matters if you make this pie early in the day or late in the day.  However, this part of the instructions is bold in the little cookbook.  Perhaps it was to use the oven before the heat of the day?

1 cup sifted all-purpose flour
1/2 teasp. baking powder
1/8 teasp. salt
1/4 cup butter or margarine
2 tablesp. granulated sugar
1 egg
1/2 teasp. vanilla extract
4 pared large tart apples
2 tablesp. grated lemon rind
2 tablesp. lemon juice
1 cup granulated sugar
1 egg

Early in day: Start heating oven to 350 degrees.  Into bowl, sift together flour, baking powder, and salt; with pastry blender or 2 knives, cut in butter until very fine.  With fork, beat together 2 tablesp. sugar, 1 egg, and vanilla; stir into butter mixture.  With fingers, press cookie-crust mixture to bottom and side of a 9" pie plate, and form small rim.  Using fine grater, grate apples.  Add lemon rind and juice, 1 cup sugar, and 1 egg; mix well.  Turn into lined pie plate.  Bake 50 to 60 min.  Cool on wire rack.  Top with 1 or more cheese cutouts (use cookie cutter and packaged process Cheddar cheese slices).

This is the bottom pie on the pie stand.

INDIAN PUDDING

 Another old Southern Indiana recipe.

4 1/2 cups milk
5 tbsp cornmeal
2/3 cup molasses
1 tsp ginger
1/2 tsp salt
2 tbsp butter

Scald 4 cups of the milk and place in a double boiler.  Add the cornmeal and cook for 20 minutes.  Mix molasses, ginger, salt, and butter; add to the cornmeal-milk mixture.  Pour mixture into a baking dish.  Pour remaining milk over the pudding.  Bake in a 325 degree oven for 3 to 4 hours.  Serve with whipped cream, hard sauce, or vanilla ice cream if you want.

Yield: 8 servings

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STARLIGHT DOUBLE DELIGHT CAKE

This cake won the 1951 Pillsbury Bake-Off.

Frosting:

2 pkg (3-oz each) cream cheese, softened

1/2 cup margarine or butter, softened

1/2 tsp vanilla

1/2 tsp peppermint extract

6 cups (1 1/2 lbs) powdered sugar

1/4 cup hot water

4 ounces (4-squares) semi-sweet chocolate, melted

Cake:

2 cups frosting, prepared as directed above

1/4 cup margarine or butter, softened

3 eggs

2 cups all-purpose flour

1 1/2 tsp baking soda

1 tsp salt

3/4 cup milk

Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans.

In large bowl, combine cream cheese, 1/2 cup margarine, vanilla, and peppermint extract; blend until smooth.  Add the powdered sugar alternately with hot water, beating until smooth.  Blend in the chocolate.

In another large bowl, combine 2 cups of the frosting mixture and 1/4 cup margarine; blend well.  Beat in eggs 1 at a time, beating well after each addition.  Lightly spoon flour into measuring cup; level off.  Add flour, baking soda, salt, and milk; beat until smooth.  Pour the batter evenly into the prepared pans.  Bake at 350 degrees for 30 to 40 minutes or until a toothpick inserted into the centers comes out clean.  Cool in pans for 5 minutes; remove from pans and cool completely.

To assemble cake, place 1 layer, top side down, on serving plate; spread with about 1/4 of frosting.  Top with second layer, top side up.  Spread sides and top of cake with remaining frosting.

12 servings.

Pillsbury Photo

CHERRY WALDORF SALAD

This recipe is another of my Southern Indiana heritage recipes! 

2 apples, chopped
1 tbsp lemon juice
2 ribs celery, chopped
1 cup fresh or frozen trt pitted cherries
1/2 cup dried cranberries
1/2 cup chopped pecans

Toss the apples in the lemon juice in a large bowl.  Add the celery, cherries, cranberries, and pecans. Gently mix ingredients together.  Make the following dressing and fold into the salad.  Refrigerate until serving time.

Dressing:
1/4 cup mayonnaise
1/4 cup sour cream
2 tbsp honey

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LEMON-ALMOND BREAKFAST PASTRY

This recipe may not be exactly vintage, but it is an older one. This recipe was a winner in the famous Pillsbury Bake-Off contest of 1988. 

Filling:

1/2 cup butter or margarine, softened

1 roll (7 oz) almond paste, broken into small pieces

2 eggs

5 teaspoons Pillsbury BEST all-purpose flour

1 to 2 tsp grated lemon rind

Crust:

1 box (15-oz) Pillsbury refrigerated pie crusts, softened as directed on box

1 egg, beaten

1 tablespoon milk

2 tablespoons sugar

In a small bowl with spoon or food processor, beat or process butter and almond paste until smooth. Add 2 eggs, beat or process until well blended. By hand, stir inn flour and lemon peel just until blended. Cover and place in freezer until mixture is thick, 20 to 30 minutes.

Unroll 1 pie crust on work surface. Cut 1-inch circle from center of crust. With a very sharp knife, and curving motions, decoratively score crust in pinwheel design (do not cut through crust or filling with lead out).

Heat oven to 400-degrees. On ungreased 12-inch pizza pan or cookie sheet, unroll remaining crust.

Spread cold filling over crust to within 2-inches of edge. Brush edge with beaten egg. Carefully place scored crust over filled bottom crust. Press edges to seal, flute. In a small bowl, mix remaining beaten egg and milk; brush over pastry. Sprinkle with sugar.

Bake 22 to 27 minutes or until golden brown. Cut into wedges; serve warm. Cover and refrigerate any remaining pastry.

Quick & Easy Photo

SOUR CREAM CORN MUFFINS

1/2 cup all-purpose flour

1/2 cup cornmeal

3 tbsp sugar

1/2 tsp baking soda

1/2 tsp salt

1 egg

1 cup (8-oz) sour cream

Combine the flour, cornmeal, sugar, baking soda and salt in a bowl. In a small bowl, beat the egg and sour cream together. Stir the egg mixture into the dry mixture just till moistened. Fill 8 lightly greased muffin cups 2/3 full and bake at 400-degrees 15-18 minutes or until a wooden toothpick inserted in the center comes out clean.

file photo for reference

CINNAMON COFFEE CAKE RING

1 cup butter, softened

2 3/4 cup sugar, divided

4 eggs

2 tsp vanilla extract

3 cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

1 tsp salt 

2 cups sour cream

2 tbsp ground cinnamon

1/2 cup chopped walnuts

Preheat oven to 350 degrees.

In a mixing bowl, cream butter and 2 cups of the sugar. Add eggs, one at a time, beating well after each. Add vanilla and mix well.

Combine flour, baking powder, baking soda and salt; add to the creamed mixture alternately with the sour cream. Spoon 1/3 of the batter into a greased and floured 10-inch tube pan.

Combine the cinnamon, walnuts and remaining 3/4 cup of sugar in a small bowl. Sprinkle a third of the mixture over the batter in the pan. Repeat the layers twice.

Bake cake at 350-degrees 65-70 minutes or until a wooden toothpick inserted in the center comes out clean. Allow to cool in the pan 10 minutes before removing to a wire rack to cool completely.

This is a good breakfast or brunch cake with coffee or dessert later.

An old TOH recipe and photo

APPLE-CINNAMON GLAZED PORK CHOPS

1/4 cup flour

1/2 tsp salt

1/2 tsp dry mustard

1/8 tsp pepper

2 lb pork chops

2 tbsp butter

2 tbsp flour

2 tbsp brown sugar

1 1/2 cup apple juice

2 apples, peeled and sliced

1/2 tsp cinnamon

Combine the 1/4 cup flour, salt, mustard, and pepper.  Coat pork chops in the flour mixture and brown in the butter.  Remove the chops.  Stir the 2 tablespoons of flour and brow sugar into the drippings to make a thick paste.  Gradually stir in the apple juice, cooking and stirring until thickened.  Place the chops in a 2-quart casserole dish.  Arrange the apple slices over the chops and cover with the apple juice mixture.  Sprinkle with the cinnamon.  Cover and bake at 350 degrees for 1 hour.

Yield: 4 to 6 servings

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LEMON ICE

2 cups sugar

1 cup water

2 cups lemon juice

1 tbsp grated lemon peel

In a saucepan, over low heat, cook the sugar and water together until the sugar is entire dissolved. Remove the pan from the heat and stir in the lemon juice.  Pour mixture into a freezer-safe container and freeze for 4 hours. During the freezing time, stir every half hour or until the mixture becomes slushy. Place in dessert dishes and garnish with the lemon peel.

Yield: 6 servings

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CUT DUMPLINGS

This is an old recipe that belonged to my late grandmother.

2 cups sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 cup lard or shortening
2/3 cup milk

Sift flour, baking powder, and salt together.  Cut in shortening with 2 knives or pastry blender.  Add milk, using more if necessary to make a soft dough.

Pat out 1/2-inch thick and cut into 1-inch squares, strips or diamonds.  Drop into boiling chicken stock.  Cover and simmer 15 minutes.

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EASY VENISON CHILI

 This venison recipe is from the Northwestern, USA.

1 lb boneless venison steak, cubed

1/2 cup chopped onion

2 tbsp olive oil

1 can (15-oz) chili without beans

1/2 cup water

1/2 tsp garlic powder

1/2 tsp celery salt

In a large saucepan, cook the meat and onion in the oil until meat is browned.

Stir the remaining ingredients into the pan with the meat mixture and bring to a boil. Reduce the heat to a simmer, cover the pan and simmer for an hour or until the venison is tender.

Yield: 2-4 servings

clipart chili - definitely not this recipe

ANTHONY'S PINEAPPLE COLESLAW

 Anothony's was a very popular seafood restaurant in the San Diego Bay area for 71 years. Sadly, it has closed. However, you can make their very popular coleslaw in your own kitchen.

1 cup mayonnaise

1/3 cup crushed pineapple

1 tbsp milk

1 tbsp catsup

1 tsp sugar

1 tsp poppy seeds, optional

1 tsp Worcestershire sauce

8 to 10 cups coleslaw mix

In a small bowl, combine the mayonnaise, pineapple, milk, ketchup, sugar, poppy seeds, if using, and the Worcestershire sauce.

Place the coleslaw mix in a large bowl, add dressing and toss to coat.

Cover bowl and refrigerate 2 hours before serving.

Yield: Approximately 6 servings

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EARLY 1900S MEALS REVOLVED AROUND MILK

It is amazing when you think about how government guidelines change regarding advice on food, meals, nutrition over time. Check out this poster from the early 20th century to see what the government thought was a healthy dinner. How about a dinner of milk, bread, and cookies? Can you imagine sitting your family down to a dinner like this today? I believe this government poster was from around 1912.

U.S. Dept of Agriculture States Relations Service Poster 

BUTTERSCOTCH ROUNDS

1/4 cup butter

1/2 packed cup brown sugar
1/2 cup pecan halves
1 pkg active dry yeast
1/4 cup hottest tap water
2 1/3 cups all-purpose flour
1/3 cup granulated sugar
1 teaspoon salt
1/4 teaspoon soda
1 cup dairy sour cream
1 egg

Melt 2 tablespoons butter in each of two 8-inch round cake pans.  Sprinkle half the brown sugar then half the pecans over the butter in each pan.  Set aside while you prepare the dough.
In a large mixer bowl dissolve the yeast in the hot water.  Add 1 1/3 cups of the flour, the sugar, salt, soda, sour cream, and egg.  Blend on low mixer speed for about half a minute while scraping down the sides of the bowl constantly.  Turn speed to high and beat for two minutes while scraping down the sides of the bowl occasionally.  Stir in the remaining flour.  Using a tablespoon, drop the batter over the pecan mixture in each of the pans.  Let rise in a warm spot for 50 minutes.  Note, this dough will not double!

Preheat oven to 350 degrees.  Bake the rounds 25 to 30 minutes or until golden brown.  Immediately remove from oven and invert pans onto serving plates.  Leave the pans in place for about a minute to allow the butterscotch to drizzle over the coffee cakes.  Serve warm.

Yield: 2 coffee cakes

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MEAT BALL CHOWDER

This is another old Indiana recipe that was my mom's box of recipe clippings..

Meat Balls:
2 lbs ground beef
2 tsp seasoned salt
dash of pepper
2 slightly beaten eggs
1/4 cup chopped green onion, tops included
1/3 cup fine cracker crumbs
2 tbs milk
2 tbs flour
1 tbs oil

Combine the ingredts together and form into balls about 1 tablespoon (or the size of a walnut).  Makes about 50 meatballs.  Dip in the flour and brown on all sides in the hot oil.

4 onions, cut into eighths
6 cups water
6 cups tomato juice
8 beef bouillon cubes
3 cups sliced carrots
3 cups sliced celery
3 cups diced potatoes
1/4 cup long grain rice
1 tbs sugar
2 tsp salt
3 bay leaves
1 tsp marjoram
1 can (12-oz) Mexicorn

Place all ingredients including the meatballs to a Dutch oven or large kettle.  Bring mixture to a boil.  Cover, reduce heat and simmer until the vegetables are tender.

Makes 6 to 7 quarts.

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GINGERBREAD

2 1/4 cups unsifted all-purpose flour

3/4 cup sugar
1 tsp soda
1/2 tsp baking powder
2 tsp ginger
1 tsp cinnamon
1/4 tsp ground cloves
14 tsp salt
3/4 cup soft margarine
3/4 cup water
1/2 cup dark molasses

Place the flour, sugar, soda, baking powder, spices and salt in a mixing bowl; mix together well. Add the margarine, water, and molasses. Mix at low speed of an electric mixer until well blended, about a minute. Pour the batter into a lightly greased 10-inch cast iron skillet or a 9-inch square baking pan. Bake at 350 degrees for 30 to 40 minutes or until the gingerbread springs back when lightly touched in the center.

Best served warm.

Yield: 12 servings

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CHRISTMAS PICKLES

1-gallon of whole dill pickles

2-oz Tabasco sauce
3 garlic cloves. chopped
5 lb granulated sugar

Drain pickle juice and discard.

Slice the pickles lengthwise and place back in the jar.  Add the Tabasco sauce and the garlic.  Add approximately 1 1/2 pounds of the sugar.  Screw lid tightly back on the jar.  Gently tip the jar back and forth several times to allow the sugar, garlic, and Tabasco to blend.  Leave sitting out a room temperature for a week.  As the sugar dissolves, add more until all the sugar has been used.  Tip jar each time you add sugar so it can mix in.  By the time all the sugar has dissolved, the pickles will be bright green and crisp.

This is not a brand endorsement. It is to show you the pickles you start with.

CRANBERRY MERINGUE PIE

1 pkg (12 oz) fresh or frozen cranberries (thaw frozen berries)

1 cup orange juice
3/4 cup water
1 1/2 cups sugar
1/3 cup quick cooking tapioca
2 tsp grated orange peel, optional
1/4 tsp salt
MERINGUE:
4 egg whites
1/4 tsp cream of tartar
1/2 cup sugar

1 baked 9-inch pie shell

Place cranberries in a food processor; cover and pulse until coarsely chopped. In a large saucepan, combine the cranberries, orange juice, water, sugar, tapioca, orange peel and salt. Let stand for 5 minutes. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer for 10 minutes, stirring constantly. Keep warm.

In a clean, cold mixing bowl, beat egg whites until foamy. Add cream of tartar and beat on medium speed of an electric mixer until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time. Beat until stiff peaks form. Spoon the warm filling into the pie shell. Spread meringue over filling being careful to seal the edges to the crust. Bake at 350 degrees for 18 to 20 minutes or until golden brown. Cool for 1 hour. Chill, covered, in refrigerator for at least 4 hours before serving. Refrigerate any leftovers.

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CREME DE MENTHE PIE

 

1 1/4 cups chocolate wafer crumbs

3/4 cup granulated sugar, divided
1/3 cup melted butter
1 envelope unflavored gelatin
1/8 tsp salt
3 eggs, separated
1/2 cup cold water
1/4 cup green creme de menth
1/4 cup white creme de cacao
1 1/2 cup heavy cream
chopped pistachio nus
chopped maraschino cherries

Preheat oven to 400 degrees.

To make the crust, mix the chocolate wafer crumbs with 1/4 cup sugar and the melted butter; press into the bottom and up the sides of a 9-inch pie plate.  Bake at 400 degrees for 5 minutes then allow to cool.

In a medium saucepan combine the gelatin, 1/4 cup of the sugar, and the salt.  Beat the egg yolks together with the cold water and stir into the gelatin mixture.  Cook the mixture over low heat for 3 to 5 minutes, stirring constantly, until thickened and all the gelatin is dissolved.

Remove the saucepan from the heat and stir the creme de menthe and creme de cacao into the mixture.  Set into a pan of cold water to chill while stirring occasionally, until the mixture is the consistency of unbeaten egg white.

Beat the egg whites until stiff but not dry.  Add the remaining 1/4 cup sugar gradually and beat until very stiff.  Fold the egg white mixture into the gelatin mixture.

Whip 1 cup of the heavy cream until stiff and fold into the gelatin mixture.  Pour the filling into the cooled crumb crust and chill until firm.

Whip the remaining half cup of heavy cream until stiff and use to garnish the pie.  Sprinkle the pistachio and maraschino cherries over the whipped cream to garnish.

This is a very old recipe I found in a small pie booklet in my late mother's things. To the best of my knowledge, she never made it.

BANANA CRANBERRY BREAD

Spending my earlier years in Indiana where we had black walnut trees, we always used them.  We never bought nuts back then as we always had black walnuts and hickory nuts.  It was always a treat at Christmas to get a bag of mixed nuts!  If you don't have black walnuts, you can use English walnuts just as easily. 

2/3 cup solid shortening
1 1/3 cups sugar
3 large eggs
2 cups mashed ripe bananas
1/4 tsp soda
3 1/2 cups sifted all-purpose flour
1 cup chopped black walnuts*
1 can whole berry cranberry sauce

Preheat oven to 325 degrees.
Grease and flour 2 5x9-inch loaf baking pans; set aside.

In mixer bowl cream the shortening and sugar until light and fluffy; beat the eggs into the mixture.  Add the bananas, soda, flour, and black walnuts, mixing well.  Fold in the cranberry sauce.  Pour the mixture evenly into the two pans.

Bake breads for an hour or until a toothpick inserted in the center comes out clean.  Remove from pans to a wire rack to cool.

*If you don't have black walnuts, use English walnuts.

file photo for reference

DURBIN INN'S EASY DEVILED EGGS

 The Dubin Inn was a beloved restaurant in Indiana in the 1920s until the late 1970s. This was their beloved deviled egg recipe.

6 large eggs, hard boiled

2 tbsp mayonnaise

1 tsp sugar

1 tsp white vinegar

1 tsp prepared mustard

1/2 tsp salt

Paprika for garnish

Slice eggs in half lengthwise, remove the yolks to a small bowl and set the whites aside. Mash the yolks in the small bowl, using a fork. Add the sugar, mayonnaise, vinegar, mustard and salt. Spoon or pipe yok mixture into the whites. Sprinkle with the paprika and refrigerate until serving time.

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DELICIOUS LASAGNA

 

8 oz lasagna noodles, prepared according to pkg directions

1 lb Italian sausage
1/2 lb ground beef
1 cup chopped yellow onion
2 garlic cloves, minced
2 tsp granulated sugar
1 tbsp salt
1 1/2 tsp dried basil
1/2 tsp fennel seed
1/4 tsp black pepper
1 can (28-oz) diced tomatoes
2 cans (6-oz) tomato paste
1 egg, beaten
1 container (15-oz) ricotta cheese
1 tbsp dried parsley flakes
1/2 tsp salt
1 cup sliced ripe olives
1 lb Mozzarella cheese, grated
3/4 cup Parmesan cheese, grated

Drain the cooked lasagna.

Cook the sausage and ground beef; drain excess fat.  Add the onion and garlic, cook, stirring, for 5 minutes.  Add next seven ingredients and simmer 20 minutes.

While the above simmers, combine the egg, ricotta cheese, parsley flakes, and salt.

To assemble lasagna, spread 1 1/2 cups of the meat sauce in the bottom of 9 x 13-inch baking dish or pan.  Layer a third of the lasagna noodles over the meat sauce.  Top with 1/3 of the meat sauce, 1/3 of the ricotta mixture, 1/3 of the sliced olives, 1/3 of the Mozzarella, and 1/3 of the Parmesan cheese.  Repeat layering to use remaining ingredients.  Cover with aluminum foil and bake at 375 degrees for 25 minutes.  Remove foil and bake uncovered another 25 minutes.  Remove from oven and let stand for 10 minutes before cutting to serve.

Yield: 8 to 10 servings

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ORNAMENTAL FROSTING FOR COOKIES

Please note this is not a vintage or even old fashion recipe.  I only put it here because it works so well to decorate sugar cookies, that I thought some of you might want to use it with the old cookie recipes.

1 lb powdered sugar
3 tsp meringue powder
1/3 cup warm water
assorted food colorings (paste colors work the best)
In a mixing bowl with the mixer at medium speed, beat the powdered sugar, meringue powder and water until blended and the mixture is so stiff that a butter knife drawn through it will leave clean-cut path.  This will take about 5 minutes.

If you wish to use different colors, separate out into separate bowls and mix in colors to desired shades.

If needed, you may add drops of warm water to make a smooth spreading consistency.

file photo for reference

LAYERED MAPLE NUT TWIST

This recipe is from an old Indiana church cookbook.  Church cookbooks have always been a great source of good recipes!  Does your church still have socials and 'pitch-in' meals?  Folks have always seemed to enjoy church socials.

Basic Sweet Dough:
2 pkg yeast
3/4 cup milk
1/2 cup sugar
5 to 5 1/2 cups all-purpose flour
1/2 cup warm water
1/4 cup shortening
1 1/2 tsp salt
3 eggs

Sprinkle the yeast over the warm water; set aside.  In a small pan, heat milk, shortening, sugar, and salt until warm (shortening does not need to melt).  See below for addition for this recipe.  Pour in large bowl; beat in 2 cups of flour until well mixed.  Add the yeast mixture and eggs.  Beat, scraping bowl.  Add enough flour to make a soft dough.  Knead; add only enough flour to keep from sticking.  Place in a greased bowl.  Turn to grease top.  Cover and let rise.

To make the twist:
1/2 cup nuts, chopped
1 tsp cinnamon
1 tsp maple flavoring
1/2 cup sugar
1 Basic Sweet Dough

When making the Basic Sweet Dough above, add the maple flavoring in the milk mixture on the stove.  Roll out the dough in 3 pizza shapes.  Put 1 on a greased pizza pan; butter top, then sprinkle 1/3 of the nut mixture on top.  Put another pizza shape dough on top of the butter and nuts.  Repeat layering with nuts on top.  Using a pizza cutter, cut like pie into 16 pieces.  Pick up all 3 layers and twist 2 or 3 times.  Do not let rise.  Bake at 350 degrees for 15 minutes.

This is a file photo used for reference only.

ORANGE PINEAPPLE BUTTERMILK SALAD

1 can (20-oz) crushed pineapple, do not drain

1 pkg (6-oz) orange gelatin
2 cups buttermilk
1 tub (8-oz) whipped topping, thawed

In a saucepan bring the pineapple to a boil; remove from the heat.  Add the gelatin and stir to dissolve completely.  Add the buttermilk, mixing well.  Allow to cool to room temperature then fold in the whipped topping.  Pour into an 11 x 7-inch baking dish.  Refrigerate overnight.  Cut into 12 squares to serve.

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PINEAPPLE FLAVORED WASSAIL

 

6 cups apple cider or apple juice

1 cinnamon stick
1/4 tsp nutmeg
1/4 cup honey
3 tbsp lemon juice
1 tsp grated lemon peel
1 (18-oz) can unsweetened pineapple juice
1 small can frozen orange juice, diluted according to container directions
1 orange sliced into thin rings

In a large saucepan heat the cider and cinnamon stick to boiling.  Cover, reduce the heat and simmer for 5 minutes.

After 5 minutes are up, remove the lid and add the nutmeg, honey, lemon juice and peel, pineapple juice, and the orange juice.  Simmer another 5 minutes.

To serve, arrange the orange slices on the top and serve in a heat-proof punch bowl.

Yield: 16 servings of 1/2 cup or 8 servings of 1 cup.

Note: A crock-pot or slow cooker is a great way to keep the Wassail warm, if desired.  Just pour the hot wassail into the cooker and set on the Keep Warm setting.

file photo for reference

1970s JACK-O'-LANTERN TEACAKES

2 1/3 cups Bisquick baking mix

3 tbsp granulated sugar
3 tbsp butter, melted
1/2 cup milk

Stir the baking mix, sugar, butter, and milk to a soft dough.  Gently smooth the dough into a ball on a floured cloth-covered board.  Knead 8 to 10 times.

Roll the dough into a 1/4-inch thick.  Cut with a floured 2-inch round dough or cookie cutter.  Form the rounds into pumpkin shapes, using the extra dough for stems.

Bake the pumpkins on an ungreased baking sheet for around 8 minutes or until tests done.

Cool the pumpkins completely then frost with the icing recipe below.

Jack-O'-Lantern Frosting
1 1/2 cups powdered sugar
1 to 2 tablespoons milk
1/2 teaspoon orange extract
green food coloring
orange food coloring*
Candy for decorating the faces

Blend the powdered sugar with enough milk to make of spreading consistency.  Stir in the orange extract until blended.

Remove 1 tablespoon of the frosting to a cup or small bowl and add green food coloring for the stems.  Frost the stems of the Jack-O'-Lanterns.

Add the orange food coloring to the remaining frosting.  Frost the faces of the Jack-O'-Lanterns.
Add a piece of candy corn for the nose and make eyes and faces with thin licorice candy (or reserve a tablespoon of the frosting and use black food coloring.)

*If you do not have orange food coloring use red and yellow to make orange.