1970s BISQUICK APPLE PANCAKES AND CIDER SYRUP

This is a recipe I got on a Bisquick flyer in 1971, so it is older than my two youngest children.

2 cups Bisquick baking mix
1/2 tsp cinnamon
1 egg
1 1/3 cup milk
3/4 cup grated apple

Beat the baking mix, cinnamon, egg, and milk with a rotary beater until smooth (Remember the handheld rotary beaters?  Being a leftie, I hated them; they were hard to use!)  Fold in the apple.

Heat a griddle or skillet to hot (grease if necessary) and pour batter by 1/4 cupsful onto the hot griddle.  Cook until bubbles appear.  Turn and cook on other side until golden brown.  Serve with whipped butter and warm maple or cider (recipe below) syrup.

This makes about 18 pancakes.

Cider Syrup:
1 cup sugar
2 tbsp cornstarch
1/2 tsp pumpkin pie spice
2 cups apple cider
2 tbsp lemon juice
1/4 cup butter

In a saucepan, combine the sugar, cornstarch and pumpkin pie spice until well blended.  Stir in the cider and juice while stirring.  Cook over medium heat, stirring constantly, until the mixture thickens and boils for 1 minute.  Remove from the heat and blend in the butter.

QUICK OVEN OMELET

 This recipe is from an old Southern Indiana church cookbook.

10 eggs

1/2 c milk (if you want, use cream instead of milk)

1 c shredded Cheddar cheese

1 c finely chopped cooked ham or cooked bacon

1/4 c chopped green pepper

1/4 c chopped onion

In a bowl, beat eggs and milk until light and fluffy. Stir in cheese, ham or bacon, green pepper and onion. Pour into greased 9-inch square baking dish. Bake at 400 degrees for 25 minutes or until golden brown.

Yield: 4 to 6 servings

file photo for reference only - not this exact recipe

HASH BROWN SKILLET BREAKFAST

6 slices bacon

1 pkg frozen hash browns

6 eggs, beaten

1/2 cup milk

1/2 tsp salt

1/4 tsp garlic powder, optional

1/2 tsp black pepper

l cup grated cheddar (or your choice) cheese

Cook bacon in a large skillet until crisp. Drain on paper towels and then crumble; set aside.

Cook potatoes in the bacon drippings until crisp and lightly browned.

In a medium bowl, using a whisk, beat eggs, milk, and spices together and pour over the potatoes.

Sprinkle the cheese and crumbled bacon over the top of the egg mixture. Cover and cook over low heat 10 minutes. or until eggs are set.

To serve, cut into wedges and serve warm.

Yield: 6 servings.

This is a file photo used for reference only. It is not this exact recipe.

 

SAUSAGE MUFFINS

 2 cups Bisquick

1/2 cup oil

2/3 cup buttermilk

1 egg

1 cup grated cheese

1 lb hot sausage, cooked and drained

Mix all ingredients together and pour into lightly greased muffin pans. Bake at 350-degrees for 17 to 22 minutes or until browned.

file photo for reference only

DOWNHOME OATMEAL WITH FRESH BLUEBERRIES

 

1 cup water

1/2 cup old-fashion oats
dash of salt, optional
2 teaspoons brown sugar
2 tablespoons fresh blueberries*
1 tablespoon cream

In a small saucepan bring the water to a boil; stir in oats and the salt, if using (best for you to omit salt if you can). Stirring constantly, cook over medium heat for 5 minutes.

Sprinkle the Splenda Brown Sugar Blend and the blueberries over the hot oatmeal. Drizzle with the cream.

*May substitute frozen blueberries that have been thawed.

 
Yield: 1 serving

WILD WEST RANCHER'S OMELET

This is an old recipe from Buffalo Bill's Wild West!  I got it years ago from a cookbook from The Buffalo Bill Historical Center, Cody, Wyoming.

6 slices bacon, diced
2 tablespoons chopped onion
1 cup diced potatoes
6 eggs, beaten
2 tablespoons chopped, fresh parsley
1/4 to 1/2 teaspoon salt
Dash of hot sauce
2 tablespoons milk

Cook bacon in a 10-inch omelet pan or heavy skillet until crispy; drain, reserving 2 tablespoons drippings in skillet.  Set bacon aside.

Saute' onion in drippings over medium heat until tender.  Add potatoes, and cook until browned.  Combine the eggs, parsley, salt, and hot sauce; stir just until blended.

Pour egg mixture into skillet; add bacon and milk.  As mixture starts to cook, gently lift edges of omelet with a spatula and tilt pan so that uncooked portion flows underneath.  Loosen omelet with a spatula, and fold in half.  Gently slide omelet onto a serving plate.

Yield: 2 servings.

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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

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

file photo

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.

CAMPERS CRUNCHY FRENCH TOAST

 

6 slices bread, 1/2-inch thick

dried eggs = to 2 eggs
1 cup Wheaties, crushed
powdered sugar
syrup, optional

Cut bread slices lengthwise into rectangles.  Reconstitute the dried eggs; dip bread rectangles into the egg then into the crushed cereal.  Fry in a greased skillet or on a griddle over campfire on a grill over medium coals.  Fry until golden brown.  Sprinkle with the powdered sugar.  Serve with syrup, if you are brave!

file photo for reference only

HOOSIER EGG SQUARES

This recipe is a former winner at the Indiana State Fair (many years ago). 

1 lb pork sausage, browned, crumbled, and drained
4-oz sliced mushrooms
1/2 cup sliced green onions
2 medium tomatoes, chopped
2 cups shredded mozzarella cheese
1 1/4 cups buttermilk baking mix
12 eggs
1 cup milk
1 1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried oregano

Preheat oven to 350 degrees.

Grease a 13 x 9 x 2-inch baking dish or pan.  Layer the sausage, onions, tomatoes, and cheese in the greased pan.  Beat the baking mix, eggs, milk, salt, pepper, and oregano together in a mixing bowl.  Pour the egg mixture over the layers in the baking pan.

Bake uncovered at 350 degrees for 30 minutes or until golden brown and set.  Cut into 12 squares to serve.

Yield: 12 servings

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MOM RUTHERFORD'S BREAKFAST QUICHE

This recipe is one served by Johnny Rutherford's mother many years ago. Johnny Rutherford was a famous Race Car Driver and a three-time winner of the Indianapolis 500 back in the 70s and 80s. His mother shared this recipe with many race fans. The Rutherford's are from Ft. Worth, Texas.

6 slices of bread, buttered on both sides
1 lb hot or regular sausage
2 cups grated sharp cheddar cheese
6 eggs, beaten
1 small can evaporated milk
jalapeno peppers, optional

Place the buttered bread slices in the bottom of a 9 x 13-inch baking dish. Brown sausage, drain thoroughly on paper towels. Crumble sausage over bread. Sprinkle cheese evenly over the sausage. Beat eggs slightly; blend with milk and pour over cheese. Halve, seed and dice peppers (if using) and sprinkle over the top. Bake in a 350-degree oven 40 minutes covered. Uncover and bake 10 minutes longer.

This quiche freezes well. Cut into squares before freezing and reheat in the microwave or conventional oven.

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BREAKFAST OR BRUNCH QUICHE

1 pastry crust for a 9-inch quiche pan

1 1/2 cups Half & Half cream
4 eggs
1 cup shredded Swiss cheese
1 tbsp flour
1/4 cup sliced green onion
1 tsp dried parsley flakes
pinch of nutmeg
salt and pepper to suit your taste
5 slices bacon, cooked (just until done)and drained
5 links breakfast sausages, (cooked just until done) and drained

Line the quiche pan with the pastry crust. Toss Swiss cheese with the flour. Add the onion, parsley flakes, nutmeg, salt, and pepper. Sprinkle the mixture on the bottom of the pastry shell in the pan. Using a whisk, mix eggs with half and half until well whisked. Pour into the pastry shell. Bake 35 minutes at 375 degrees. Place bacon and sausage on top of the quiche in a pinwheel fashion rotating the bacon then a sausage. Return to oven and bake another 10 minutes.

Note: File Photo

AMISH BREAKFAST CASSEROLE

I got this recipe many years ago from an Amish lady where I grew up in Indiana.

8 slices of bread, cubed
1 lb bulk pork sausage, fried, crumbled, and drained
6 eggs
2 cups milk
1/4 cup butter
1/2 tsp dried mustard
1 lb of grated cheese
1/2 tsp salt

Put bread in the bottom of a casserole dish. In a separate bowl, beat eggs and add milk, onion, salt and mustard. Sprinkle sausage and cheese over the bread. Slice butter over the cheese and pour the egg mixture over all. Bake in a medium heat oven (325 degrees) for about 45 minutes.

 Note: File Photo

SAUSAGE OVEN PANCAKE

This recipe clipping appears to have been cut from some type of community-type newsletter. Otherwise, I have no idea where it came from. It was in my late mother's recipe collection.

8-oz pkg brown 'n serve type sausage links
1 cup pancake mix
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup milk
1 egg
1/2 cup chopped apple

Preheat oven to 450 degrees.

Brown sausages according to the package directions. In a mixing bowl, combine pancake mix, cinnamon, nutmeg, milk and egg. Mix the batter until smooth. Lightly toss apple in mixture. Pour into a well-greased 10x6x1 1/2-inch baking dish. Arrange sausages on top. Bake at 450 degrees for 20 minutes. Serve hot with maple syrup.

Yield: 5 servings

Note: File Photo of Similar Recipe

PINK FLANNEL HASH WITH EGGS

This old recipe was a clipping I found in a box of my late mother's recipes. I have no idea where this clipping originated.

1/3 cup butter or margarine
1 cup chopped onion (1 large)
2 cups finely chopped red bell pepper
1/2 tsp Tabasco sauce
2 cups Idaho frozen southern style hash brown potatoes
1 can (6 1/2-7 oz) tuna, drained and flaked
4 eggs

In a large shillet melt butter; saute the onions and peppers until crisp tender. Stir in Tabasco sauce and potatoes. Cook over medium heat, stirring often, until potatoes are tender and golden (about 15 minutes). Stir in tuna. Make four wells in potato mixture; break one egg into each well. Cover and cook 3 to 4 minutes or until eggs are set. Garnish with fresh parsley.

Yield: 4 servings.

Note: File Clip Art

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

SOUTHERN STYLE BISUITS AND RED-EYE GRAVY

Biscuits:
2 cups flour
4 tsp baking powder
2 tsp sugar
1/2 tsp cream of tartar
1/2 tsp salt
1/2 cup shortening
2/3 cup milk

Preheat oven to 450 degrees.

In a large bowl, combine the flour, baking powder, sugar, cream of tartar and salt. Cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the all at once. Stir gently until the dough sticks together. Knead dough on a lightly floured board for 10 to 12 strokes. Roll out to 1/2-inch thick. Don't handle the dough too much.
Cut dough with a biscuit cutter dipped in flour. Transfer to an ungreased baking sheet and bake 10 to 12 minutes until golden brown. Serve warm.

Gravy:
Drippings from 1 pound cooked bacon
1/3 cup strong black coffee

In a large cast iron skillet, heat the bacon drippings. Add the coffee and bring to a gently simmer. Cook, stirring constantly for 3 minutes.

Note: It is said by many who knew him this was a favorite meal for Elvis Presley.

Note: File Photo Shown With Ham

THE MESS

This recipe is from an old Missouri restaurant's breakfast favorites.

2 tablespoons oil or butter
4 cups diced potatoes
1/4 cup chopped onions
1 cup chopped ham (or precooked bacon or sausage)
2 medium eggs
4 slices Amerian cheese (or your favorite cheese)

In a large frying pan, heat the oil or butter over high heat. Add the potatoes and onions and cook 5 to 7 minutes until lightly browned and tender, stirring often. Place the meat on top of potatoes and stir in. Break the eggs over the mess and then stir in. Cook, stirring gently, until eggs are done, about 2 to 3 minutes. When the eggs begin to firm, cover with the cheese, reducing heat to medium, and cover. Continue  cooking  until the cheese is melted, about 2 minutes. Serve immediately.

Makes 1 large mess or 2 servings.

NIGHT-BEFORE BAKED FRENCH TOAST

1 large loaf French bread, slice in 1-inch slices
8 large eggs
3 cups milk
4 teaspoons sugar
1 teaspoon vanilla
butter

Night before: Grease a 9X13 inch baking dish. Lightly butter 1 side of each bread slice, put in baking dish, buttered side up. Beat the eggs together with the remaining ingredients and pour mixture over the bread slices in dish. Cover cover tightly and refrigerate overnight. In the morning, bake, uncovered at 350 degrees for 45 to 50 minutes or until puffy and browned. Serve with warm maple syrup or fruit sauce. Serves 8.

For variety: Mix some brown sugar with some butter and place in bottom of pan and add bread slices over that. May also add chopped nuts. For richer toast substitute some of the milk with half-and-half cream.

Note: File Photo