OVERNIGHT COFFEE LOAVES

This is a 1971 Betty Crocker recipe thus the Gold Medal brand name.

1 pkg active dry yeast
1/4 cup warm water (105 to 115 degrees)
4 cups Gold Medal flour*
1/4 cup sugar
1 tsp salt
1 cup butter or margarine, softened
3 egg yolks, beaten
1 cup lukewarm milk (scalded then cooled)
2 tbsp butter or margarine, melted
1/2 cup sugar
1 1/2 tsp cinnamon
Confectioners' Sugar Glaze

Dissolve yeast in warm water. In large mixing bowl, combine flour, 1/4 cup sugar and the salt. Cut in 1 cup butter until mixture looks like meal. Mix in yeast, egg yolks and milk until dough is smooth.  Cover; refrigerate at least 8 hours or overnight.

Grease 2 9-inch loaf pans. Turn half of dough onto well-floured board. Roll into rectangle, 13x8 inches; brush with 1 tablespoon melted butter. Mix 1/2 cup sugar and the cinnamon; sprinkle half on rectangle. Roll up, beginning at narrow side. Pinch edge of dough into roll to seal. Place seam side down in a loaf pan. Repeat process with the remaining dough and pan.

Cover; let rise in warm place (85 degrees) 2 hours. Dough will not double.

Preheat oven to 375 degrees.

Bake bread 1 hour. If necessary, cover loaves during last 20 minutes to prevent excessive browning.

Remove from pans. Frost with a confectioners' sugar glaze.

Cool before slicing.

*If using self-rising flour, omit salt.

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MAMIE EISENHOWER'S MILLION DOLLAR FUDGE

4 1/2 cups sugar

pinch salt
2 tbsp butter
1 (12-oz) can evaporated milk
2 cups coarsely chopped pecans
1 pint marshmallow cream
12-oz semi-sweet chocolate
12-oz German Sweet chocolate

In a heavy saucepan over medium heat, bring the sugar, salt, butter, and evaporated milk to a boil. Boil the mixture for 6 minutes. Meanwhile, place the pecans, marshmallow cream and chocolates in a large bowl. Pour the boiled syrup mixture over the chocolate mixture. Beat until the chocolate is all melted. Spray a 15 1/2-inch x 10 1/2-inch jelly roll pan with a nonstick cooking spray. Pour the fudge into the pan. Let the fudge set at room temperature before cutting into 1-inch squares. You can put in the refrigerator to speed up the cooling process, if desired. Makes about 4 pounds.

click on picture to enlarge for easier reading

FROZEN CRANBERRY DESSERT

 

1 pkg cranberries, ground (redder if frozen when ground)

2 cups sugar
1 No. 2 can pineapple, crushed, drained
1 lb marshmallows, cut-up (or use mini marshmallows)
1 pint whipped cream

Mix cranberries and sugar together in one bowl. In another bowl, mix pineapple and marshmallows. Let mixtures sit in the two bowls overnight. Mix both mixtures together with 1 pint of whipped cream in the morning. Chill and eat or freeze and eat. Use two large bowls.

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SCOTTISH SHORTBREAD

This recipe is from an old cookie cookbook. I can't find a date on the book but it has a retail selling price of 15 cents printed on the front cover. I think that should say something about it being vintage!

3 cups all-purpose flour
1/2 cup sugar
1 cup butter

Sift together the flour and sugar. Cut in the butter thoroughly to form a soft dough. Divide the dough in half and shape into two balls. Place on ungreased baking sheets and flatten into 7-inch circles, about 1/2-inch thick. Flute the edges to form a scallop. Prick lines on the circles by using a fork, outlining 12 wedges on each circle. Bake in a moderate oven of 375 degrees for 15 to 20 minutes or until light golden brown. While still warm, cut along the pricked lines but do not cut all the way through. Cool and break into wedges.

Yield: 2 dozen cookies.

It says in the cookbook that this recipe actually came over to America from Scotland.

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PRALINE-BOTTOM PUMPKIN PIE

This recipe is one I found from a BETTER HOMES AND GARDENS, November 1976 magazine. It was the first-place winner in the holiday pies category. The clipping is so bedraggled I couldn't post it clear enough to read so I will type it in.

4 tablespoons butter or margarine
1/2 cup chopped toasted pecans
1/3 cup packed brown sugar
1 9-inch baked pastry shell
1  2 1/4 - or - 3-ounce package no-bake custard mix
1/3 cup granulated sugar
2 teaspoons pumpkin pie spice
2/3 cup milk
1  5 1/3-ounce can (2/3 cup) evaporated milk
1  16-oz can (2 cups) pumpkin
Toasted chopped pecans

In small saucepan, melt butter or margarine. Stir in the 1/2 cup pecans and the brown sugar; cook and stir till mixture bubbles. Spread over bottom of baked pastry shell. Cool. In 2-quart saucepan, combine custard mix, granulated sugar, and spice. Stir in milk, evaporated milk, and pumpkin. Cook and stir till mixture bubbles. Cover and cool 10 minutes. Pour into pastry shell. Chill until firm. Garnish top with additional pecans.

This is just a file photo. The picture of this recipe was too old and wrinkled to post.

CARAMEL PECAN PIE

 This recipe is from an old Midwestern church cookbook.

1/2 lb vanilla caramels (approx. 30 to 35)
1/2 cup water
1/4 cup margarine
2 slightly beaten eggs
3/4 cup sugar
1/4 tsp salt
1/2 tsp vanilla
1 cup pecan halves

Place the first three ingredients in a double boiler, heat, stirring frequently, until the caramels melt and the sauce is smooth. Combine the next four ingredients and add to the caramel sauce, mixing well. Add pecan halves. Pour into an unbaked pie shell. Bake 10 minutes at 400 degrees. Reduce heat and bake 20 minutes at 350 degrees.

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CRANBERRY RELISH SALAD

Cranberries are very healthy and should be included in our diets year round.  Don't think of them as just a 'holiday' food!

1 pkg (4-serving size) cherry gelatin
1 pkg (4-serving size) raspberry gelatin
1/4 cup sugar
1 1/2 cups boiling water
1 can (12-oz) lemon-lime soda (I use 7up)
1 can (8-oz) crushed pineapple in its own juice, do not drain
2 pkgs (10-oz each) frozen cranberry-orange sauce (not even sure you can still buy this)

In a large bowl dissolve the gelatins and sugar in the boiling water.  Add the soda, pineapple with juice, and the cranberry-orange sauce.  Chill until the mixture is partially set.  Pour into individual serving dishes or an 11 x 7 x 2-inch dish and refrigerate overnight or until firm.  To add a decorative touch, garnish with fresh mint leaves, kale, or thin strips of orange rind.

Yield: 12 - servings
This goes great with chicken, turkey, pork, etc.

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PUMPKIN ICE CREAM

This quick and easy pumpkin ice cream recipe was published many years ago in the local newspaper of my hometown when I was a kid. (Many, many years ago!) It was from a local home extension service's home economist.

1 cup pumpkin pulp
1/2 cup brown sugar
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp salt
1/4 tsp nutmeg
1 quart vanilla ice cream

Mix pumpkin, brown sugar, cinnamon, ginger, salt, and nutmeg together. Soften ice cream and blend with the pumpkin mixture. Freeze until firm and you have your own homemade pumpkin ice cream.

 

CREAM POTATOES AND PEAS

This recipe is from my childhood. My late aunt used to make this delicious dish. One of my favorites.

6 medium potatoes, peeled and diced
3 cups frozen peas

White Sauce:
1 tbsp margarine
1 tbsp flour
1/4 tsp salt
1/8 tsp pepper
1 cup milk
Velveeta cheese

Cook the potatoes in slow-boiling salted water for 20 minutes. Boil peas for 3 to 5 minutes until tender. Drain the potatoes and the peas. Butter the bottom and sides of a baking dish. Layer the potatoes and peas in the dish--potatoes, peas, potatoes, peas.

Make the white sauce: Melt margarine in a small saucepan; add flour, salt and pepper and blend to smooth while heating over low heat. Stir in the milk, stirring until smooth, about 1 minute. Add a chunk of Velveeta cheese, amount to suit your taste, and stir over the low heat until cheese is melted and mixture is smooth. Pour the mixture over the peas and potatoes in the buttered dish.

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CUBAN CORN PIE

Pastry for two-crust pie

2 cups cooked rice
1/4 lb crumbled crisp bacon
2 cups sliced cooked or canned chicken
1 No. 303 can cream-style corn
1/2 teasp salt
1/4 teasp pepper
Cream

Start heating oven to 400 degrees. Line deep, fluted 9" pie plate with half of pastry. Arrange, in layers half each, rice, bacon bits, chicken, corn; sprinkle with 1/4 teasp salt, 1/8 teasp pepper. Repeat layers; sprinkle with rest of salt and pepper. Adjust top crust; make several slits in crust; brush with cream. Bake about 30 min., or till golden.

Makes 6 servings

recipe from this 1958 cookbook

BELL PEPPER RELISH

This is an old Hoosier recipe.

18 bell peppers (use a mixture of red and green), chopped
1 large head of cabbage, shredded
2 tbsp celery seed
2 tsp mustard seed
2 tsp salt
2 cups white vinegar
1 quart apple cider vinegar

Mix all ingredients together in a large saucepan or stockpot and bring to a boil; let stand for 20 minutes. Seal in sterilized jars. Make sure jars seal or place in refrigerator.

 Note: Photo used for reference only.

Not this exact recipe.

MOLDED EGG SALAD

I do not eat egg salad so I have never made this and don't have a picture. The picture below is just an internet photo used for reference only.

8 hard-cooked eggs, coarsely chopped
1 cup minced celery
1/4 cup salad dressing
1 tsp Worcestershire sauce
1 tbsp lemon juice
1 tbsp finely minced onion
salt and pepper to taste
6 thick tomato slices
salad greens
paprika

Combine eggs, celery, dressing, Worcestershire sauce, lemon juice, onion, salt and pepper; mix well. If mixture is too dry, add a little more salad dressing. Chill. When ready to serve, place tomato slices on a bed of salad greens. Using a small ice cream scoop, place a scoop of the egg mixture in the center of each tomato slice. Sprinkle with paprika. Garnish with celery curls and additional seasoning, if desired. Serves 6.

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COUNTRY SURPRISE SLAW

6 cups shredded or chopped cabbage

2 large carrots, shredded
1 medium bell pepper, chopped
1 large red apple, chopped
3 green onions, sliced
1/2 cup chopped celery
1 cup mayonnaise
1/2 cup sugar
2 tablespoons cider vinegar
1 teaspoon salt
1/4 teaspoon pepper

In a large bowl, combine the cabbage, carrots, bell pepper, apple, onions, and celery. In a small mixing bowl, combine the mayonnaise, sugar, vinegar, salt and pepper. Pour dressing mix over cabbage mixture and toss to coat well. Put in a covered bowl and refrigerate.

Serves 8

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CLOVERLEAF POTATO ROLLS

1 cup sugar

1 cup margarine
1 cup mashed potatoes
2 eggs
11 cups flour
1 cup powdered milk
2 tbsp salt
3 cups warm water
4 pkgs dry yeast, softened in 1/2 cup warm water

Preheat oven 375 degrees.

Mix together sugar, margarine, mashed potatoes, and eggs. In a separate bowl, combine flour, milk and salt. Mix both mixtures together as though making a pie crust. Add water and softened yeast. Mix thoroughly and knead for 5 minutes. Cover and let rise in a warm place until doubled in bulk. Work down and form into cloverleaf rolls. Let rise again until doubled and then bake at 375 degrees until golden brown, approximately 15 to 20 minutes. When you shape dough into cloverleaf rolls, put them in muffin pans to bake.

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1940S SALADS

Click on picture for easier reading.

SODA CRACKER PIE

3 egg whites

1 cup nutmeats (pecan or hickory*)
7 soda crackers
1 tsp baking powder
1 cup sugar

Beat egg whites until they stand in stiff peaks. Roll soda crackers into a very fine meal; add baking powder. Fold this mixture into the egg whites, add nutmeats. Pour into an 8 in pie pan that has been well greased. Bake 35 minutes at 350. Top with whipped cream or ice cream to serve.

*This is an old Southern Indiana recipe. In Southern Indiana we have hickory nuts from our hickory trees in the Fall. We usually used them as substitutions for pecans since we had to buy pecans there.

Note: In the "old days" as my kids and grandkids say, our soda crackers came in wide sheets with 4 of todays crackers together and we broke them off. I'm not sure if the 7 crackers might really be 28 of todays soda crackers. Any feedback out there??????

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LEMON SPAGHETTI

This old recipe clipping is from a Southern Indiana Electric Co-op newsletter many (probably about 50) years ago.

STRAWBERRY GLACE PIE

This is an old recipe my mother cut from a local newspaper column when I was a child in the 1950s. 

Piecrust Shell, baked and cooled 1-quart fresh Strawberries, washed and hulled 1 c. sugar 3 T. Corn Starch 1 cup Water 2 tsp. Brandy Flavoring Few drops red food coloring 1 cup Whipping Cream, whipped and sweetened Cut up 1 cup of berries. Mix sugar and corn starch in medium saucepan. Stir in water gradually until smooth. Add the cut-up berries. Cook and stir over medium heat until thick and clear. Stir in brandy flavoring and food color. Stir in remaining berries, saving 1/3 cup for garnish. Refrigerate until filling mounds. Pour into baked piecrust shell. Chill until firm, about 4 hours. Top with whipped cream and reserved berries.

file photo for reference only, not this exact recipe

CANDIED DILL PICKLES

This is another old recipe from my Southern Indiana childhood. We always made our own pickles. Store bought pickles were rare in our area.

Slice cucumbers lengthwise in quarters. Cover with 1/2 cup salt to 1 quart water solution. Let stand in this solution for 3 days.

Drain and cover with cold water. Change water each day for 3 days. Drain.

Cook 2 cups vinegar, 4 quarts water, and 2 tablespoons of alum. Pour over the cucumbers; leave overnight. Drain. Reheat and cover cucumbers for a second day.

Drain. Boil 2 cups sugar, 2 cups vinegar, 1 tablespoon dill seed, and 1 tablespoon mustard seed. Discard alum-vinegar mix and cover drained cucumbers with the sugar and vinegar mixture. Let set one day.

Drain. Add 2 more cups sugar to vinegar and pour over cucumbers. Next day, pour off vinegar and reheat. Put cucumbers in jars and pour hot vinegar over and seal.

Note: If any of the jars don't seal, refrigerate or place in a hot water bath.

GRANDMA HAWKINS' CHOCOLATE CAKE AND ICING

1 1/2 cup sugar

1/2 cup cocoa

1/2 cup butter

1 teasp soda rounded

1/2 cup sour milk

2 eggs

1/2 cup hot water

2 cups flour

2 teasp vanilla

Put soda into the sour milk.

Combine dry ingredients into mixing bowl. Add butter (or shortening), 2/3 of the liquid and flavoring. Mix 2 minutes slowly. Use spatula and add rest of liquid and eggs. Mix 2 minutes.

Bake 325 degrees 30 minutes. I remember Grandma made this in a 9x13 pan.

ICING

3 tbs cocoa

3 tbs milk (maybe tsp)

1/2 stick butter

Bring to a boil then add 1/2 box powder sugar, vanilla & nuts. Put on top of cake when removed from the oven!

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Ms Downing's Taffy

This recipe is from an old church cookbook.

1 cup white syrup
3 cups sugar
3/4 cup boiling water
1/2 cup vinegar
1/2 tsp cream of tartar
1 tsp vanilla

Bring syrup, sugar, water, and vinegar to a boil, add the cream of tartar. Cook to hard crack stage. Pour on greased platters. Sprinkle with vanilla. Butter hands and pull and twist when cooled enough to handle. Twist in rope lengths. Cut into 1-inch pieces with greased scissors, onto waxed paper.

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RIO GRANDE GRITS CASSEROLE

4 cups water

1 cup quick grits
1 tsp garlic salt
1/2 lb smoked sausage
1 cup chopped onion
1 cup chopped green pepper
2 cloves garlic, minced
1 tbsp vegetable oil
1 3/4 cups salsa
1 can (15-oz) black beans, drained
2 cups shredded Cheddar cheese
Sour cream, optional
Chopped cilantro, optional

Preheat oven to 350 degrees. Grease a 13 x 9-inch baking dish; set aside.

In a large saucepan, bring water to a boil. Gradually stir in grits and garlic salt. Reduce heat; cover and cook 5 to 7 minutes or until thickened, stirring occasionally.

Cut sausage in half lengthwise, cut crosswise into 1/4-inch slices. In a large skillet, heat the vegetable oil. Add the sausage, onion, green pepper, and garlic to the skillet. Cook until the vegetables are tender. Stir in salsa and black beans; heat through. Spoon half of grits into greased baking dish. Top with half of sausage mixture and 1 cup of the cheese. Repeat layers with the remaining ingredients. Bake for 20 to 25 minutes or until heated through. Serve with sour cream topped with the chopped cilantro, if desired.

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ONION COLE SLAW

1 small head cabbage

2 medium onions, chopped
salt to taste
pepper to taste
1/4 cup vinegar
1/4 cup salad oil
1/4 cup sugar

Shred small head of cabbage very thinly with a sharp knife. Add the onions to the cabbage, mix and and salt and pepper to taste. Mix the vinegar, salad oil, and sugar very thoroughly. Pour the vinegar mixture over the cabbage mixture. This slaw is best when it has at least a half hour to set before serving. Save any leftovers in a tightly covered bowl and refrigerate. This dish is also excellent the second day.

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PEANUT BUTTER BANANA LOAF

This is an old depression era recipe.

2 cups sifted flour
1/2 tsp baking soda
1/2 tsp salt
1 egg, slightly beaten
1 cup buttermilk or sour milk
2 tbsp peanut butter
1 cup mashed ripe banana
1 cup chopped peanuts, optional

Preheat oven to 350 degrees. Grease a 9-inch loaf pan and set aside.

In a large mixing bowl, sift the flour, baking soda, and salt together. Stir in the egg, buttermilk, peanut butter and banana. Mix well to combine all ingredients. Stir in nuts, if desired. Pour into the prepared loaf pan and bake at 350 degrees for 1 hour. Remove from pan and cool on a wire rack.

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LEMON WHIPPERSNAPPERS

This recipe is from an old church cookbook.

1 pkg (18.5-oz) lemon cake mix
2 cups frozen whipped topping, thawed
1 egg
1/2 cup powdered sugar

Preheat oven to 350 degrees.

Combine the cake mix, whipped topping, and egg in a large bowl. When thoroughly combined, drop by teaspoonfuls into the powdered sugar. Roll each around to completely cover. Place on a cookie sheet. Flatten with a fork. Bake at 350 degrees for 10 to 15 minutes on greased cookie sheet.

Note: I have made these several times. I have used lemon cake mix as well as others, such as chocolate and strawberry.

UPSIDE DOWN PIZZA PIE

 This recipe is from an old church cookbook.

1 lb. ground beef
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1 tbsp shortening
1/2 tsp salt
1 can (10 3/4-oz) tomato soup
1 1/2 cup Bisquick mix
1/2 cup milk
3 slices of processed cheese, cut diagonally

Preheat oven to 450 degrees.

In a heavy oven-proof skillet, brown beef with the celery, onion, and bell pepper in the shortening. Remove from heat and drain off all excess fat. Add the tomato soup and salt; mix together well. Spread the mixture evenly in the pan. Mix the Bisquick mix and the milk together. Roll the dough into a circle slightly smaller than the skillet. Place dough over the top of the meat mixture. Bake at 450 degrees for 15 minutes or until the biscuit mix crust is golden browned. Remove from oven and turn upside down on serving platter. Top with the cheese slices and allow cheese to melt. Cut into wedges and serve.

pizza pie