BETTER HOMES AND GARDENS 1930 GINGERBREAD WAFFLES

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The first column is hard to read. In case you can't read it:
1/4 cup sugar
1/4 cup shortening
1 egg
1/2 cup molasses
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda

BUTTERMILK CAKE WITH CARAMEL ICING

This recipe is from a lady in Liberty, Kentucky who says this recipe has been a family favorite since the 1970s. She entered it in a TOH recipe contest where it received high praise and first appeared in TOH in 2007. The last time I checked it had a 5-star rating by readers.

1 cup butter, softened

2-1/3 cups sugar

3 eggs

1-1/2 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup buttermilk

ICING:

1/4 cup butter, cubed

1/2 cup packed brown sugar

1/3 cup heavy whipping cream

1 cup confectioners' sugar In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition (batter will be thick). Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. For icing, in a small saucepan, combine the butter, brown sugar and cream. Bring to a boil over medium heat, stirring constantly. Remove from the heat; cool for 5-10 minutes. Gradually beat in confectioners' sugar until smooth. Drizzle over cake.  Yield: 12-16 servings.

1930 CRANBERRY PUDDING

This recipe is from Better Homes and Gardens in 1930.

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1952 MACARONI SALAD FROM BETTER HOMES AND GARDENS

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DEEP DISH BLUEBERRY PIE

1 1/4 cup sugar
1/3 cup quick-cooking tapioca
6 cups fresh blueberries
1 orange, juiced (use juice only)
pastry for 2-crust pie
1 egg
1 tbsp milk

Preheat oven to 375 degrees.
Line a 9-inch deep dish pie pan with a sheet of pastry.

In a large bowl, too the sugar, tapioca, berries, and juice together; pour into the pastry lined-pie pan. Top filling with the second sheet of pastry. Trim pastry edges and crimp together to seal tight.  Using a knife, cut 5 or 6 small slits in the top pastry to vent.

Beat the egg and milk in a small bowl to make an egg wash. Brush mixture over the top of the pie.

Place pie in preheated oven and bake at 375 degrees for 45 to 50 minutes until filling is bubbly and the crust is a golden brown.

Remove from oven and allow to cool in pan on a wire rack before cutting to serve.

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MARSHMALLOW FUDGE BROWNIES

This is an old Hershey's recipe. Yummy treats I have loved for years.

2/3 cup cocoa
4 tbsp shortening
1 cup butter
4 eggs
2 cups sugar
1 tbsp vanilla
1/4 tsp salt
1 cup all-purpose flour
1 cup chopped walnuts

Frosting:
2/3 cup cocoa
4 tbsp shortening
1 cup butter
2 eggs
1 tbsp vanilla
3 3/4 cups confectioners' sugar
4 cups miniature marshmallows

Preheat oven to 350 degrees.
Line a 9 x 13-inch pan with parchment paper or foil leaving some extended on both ends (to lift brownies from pan later). Grease the  paper/foil.

In a large saucepan, combine the cocoa, shortening, and butter; heat over low heat, stirring occasionally, until melted and smooth. Remove mixture from the heat. Beat in the eggs, sugar, vanilla, and salt until well blended. Stir in the flour, mixing well. Fold in the walnuts.

Spread batter evenly into the prepared pan. Bake at 350 degrees for 25 to 30 minutes (do not over bake). Remove from oven and cool completely in pan on a wire rack.

To make the frosting:
In a medium saucepan, combine the first 3 frosting ingredients. Heat over low heat until shortening and butter are melted and mixture is smooth.

Remove mixture from the heat and beat in the eggs, vanilla, and sugar until smooth; stir in the marshmallows.
Pour the warm frosting over the cooled brownies. Refrigerate for a few hours before cutting.

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1968 RECIPE FOR GLAZED NUTS

This little recipe book stated that glazed almonds were a favorite treat in the late 1960s because they didn't require a candy thermometer and were less work than making nut brittle. This recipe has been updated to include other nuts as well.

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BUTTERMILK BAKED CHICKEN

This is not a vintage recipe but since chicken like this is becoming more and more obsolete as everyone goes to boneless skinless chicken breasts, I am putting it here. This recipe is from the Neelys.

2 cups buttermilk
juice of 1/2 a lemon
1 tbsp hot sauce
1/2 yellow onion, sliced
5 sprigs fresh thyme
3 garlic cloves, smashed
kosher salt and black pepper
1 (3 lb) chicken, rinse and cut into 8 pieces and pat dry
2 cups crushed cornflakes
3/4 cup grated Parmesan cheese
2 tsp chopped fresh thyme

In a large bowl, combine the buttermilk, lemon juice, hot sauce, onion, thyme sprigs, garlic, salt and pepper; add chicken and coat with mixture. Place plastic wrap over bowl and refrigerate 3 up to 12 hours.

Preheat oven to 400 degrees.
Fit a sheet pan with a wire rack; spray with nonstick cooking spray. Set aside.

Combine the crushed cornflakes, Parmesan cheese, and the chopped thyme; season with salt and pepper.

Remove chicken from marinade and allow excess to drip off. Coat with the cornflake mixture, pressing with fingers to adhere crumbs.

Place chicken on the prepared wire rack pan and bake at 400 degrees for 45 minutes.

TUNA SALAD IN A POPOVER BOWL

This is a recipe I got in the early 1980s. It is from a collection called My Great Recipes.

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ORANGE-ALMOND SNACK BALLS

This is another of my old recipes I have had so long I can't remember where I got it. Yummy little treats.

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